Use and Care Manual

RECIPES
Follow the "BROWNING" instructions in this manual: add all liquid ingredients (except
the condensed milk). Add spices to the mixture. Leave cinnamon sticks and orange
zest strips whole. Using a knife, gently slice a long slit down the middle of the vanilla
pod. Scrape the vanilla bean into the pot and swish it around. Add the whole vanilla
pod also and bring the whole mixture to a light simmer. Cancel "BROWNING."
Add rice and give it a quick stir. Close lid and turn to lock into place. Adjust the
Pressure Valve to Airtight. Program the pressure cooker for 15-minutes.
Once the cooking is complete, let it drop down in pressure on its own, do not
manually release the valve to Exhaust. The pressure should drop on its own in about
10-minutes. Once all pressure is released, the Float Valve will drop, allowing you to
unlock and open the lid. Press the CANCEL button to turn off the Keep Warm feature.
Remove cinnamon sticks, orange zest and vanilla pod and discard.
Open two cans of Sweetened Condensed Milk and add to the rice pudding and stir.
Allow to cool slightly, then cover and place into refrigerator to cool completely.
Serve warm or cold with a drizzle of honey if desired. Garnish with sliced strawberries,
blueberries, orange zest or nutmeg.
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PUMPKIN BOURBON CHEESECAKE
SERVES 6
Ingredients
Crust:
4-6 Macaroons
4 Sheets Graham Crackers
1-2 Tbsp Butter
Filling:
2 (8oz.) Cream Cheese
1/2 Cup White Sugar
1 Tsp Vanilla Bourbon Extract
1 Tsp Whiskey or Bourbon
3/4 Cup Canned Pumpkin
2 Eggs
1/2 Tsp Cinnamon
1/4 Tsp Nutmeg
1/4 Tsp All Spice or Pumpkin Spice
Using a food processor, process the Crust ingredients into a coarse and crumbly
mixture. Grease spring-form pan so cheesecake doesn t stick. Take the crumbs and
start forming and flattening them into pan. Make sure to have the crust come up the
sides of the pan as well, about an inch high.
For the filling, using a mixer or stand mixer, mix together the first three ingredients:
cream cheese, sugar, vanilla extract and bourbon. Mix until smooth and then add
remaining ingredients until that is smooth as well. Use a spatula and pour the mixture
into the spring-form pan over the crust.
Use a spoon to smooth it out as best as you can. Tap the pan a bit to get rid of any air
bubbles.
Pour 2 cups of water into the main cooking pot of the pressure cooker. Set a trivet
into the center of the pan and place the spring-form pan onto trivet. You do NOT
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