WWW.GOURMIA.COM PRESSURE COOKER Recipes USE WITH MODELS GPC400, GPC600, GPC800, GPC1000, GPC1200 WWW.GOURMIA.
YIELD 4-6 SERVINGS PREP TIME 10 MINUTES COOKING TIME 50-60 MINUTES INACTIVE COOKING TIME 10 MINUTES TOTAL TIME 1 HOUR, 10 MINUTES INGREDIENTS 1 ⁄ 2 LB RAW SMOKED BACON DICED 2 LARGE CARROTS Smo�y Bacon and Bean Soup Directions Set the pressure cooker to “Saute” and add the bacon. Cook until it starts to crisp, then reserve two tablespoons of grease and drain the rest. Add the bacon and reserved grease to the pot. Stir in the remaining ingredients, including the chicken stock and water.
YIELD 4 SERVINGS PREP TIME 15-20 MINUTES COOKING TIME 15 MINUTES NON-ACTIVE COOKING TIME 10 MINUTES TOTAL TIME 45 MINUTES INGREDIENTS 2 TABLESPOONS OLIVE OIL 1 LB BONELESS SKINLESS CHICKEN THIGHS 2 TEASPOONS SALT 2 LARGE CARROTS, DICED Spicy Chicken Soup Directions Set the pressure cooker to “Saute” and add the olive oil to the bottom of the pot. Pat dry the chicken thighs and salt them. When the oil is simmering, add the chicken thighs and brown, turning once or twice.
YIELD 4-6 SERVINGS PREP TIME 15 MINUTES COOKING TIME 5 MINUTES TOTAL TIME 20 MINUTES INGREDIENTS 1 ⁄ 2 HEAD CAULIFLOWER 2-3 LARGE CARROTS, PEELED AND THE ENDS DISCARDED 1 LARGE SWEET POTATO, PEELED AND THE ENDS DISCARDED 2 TABLESPOONS BUTTER 2 TABLESPOONS HONEY 1 TEASPOON BALSAMIC VINEGAR Honey Balsamic Glazed Vegetab�es Directions Break the cauliflower into florets and add them to the pot. Slice the carrots into coins about 1” thick and add them to the pot.
YIELD 4-6 SERVINGS PREP TIME 10 MINUTES COOKING TIME 6 MINUTES TOTAL TIME 16 MINUTES INGREDIENTS 3 TABLESPOONS OLIVE OIL 1 MEDIUM WHITE ONION, MINCED 2 CUPS ARBORIO RICE 1 ⁄ 2 CUP DRY WHITE WINE 4 CUPS CHICKEN STOCK 2 LARGE LEMONS 1 ⁄ 2 CUP GRATED PARMESAN 1 ⁄ 2 TEASPOON SALT Lemon Parmesan Risotto Directions Set the pressure cooker to “Saute” and add the olive oil to the bottom of the pot. Heat the oil until simmering, then add the onion. Cook until the onion has softened and is starting to brown.
YIELD 4 SERVINGS PREP TIME 5 MINUTES COOKING TIME 5 MINUTES TOTAL TIME 10 MINUTES INGREDIENTS 1 LB CHICKEN BREAST, DICED 2 CUPS PENNE PASTA 4 TABLESPOONS BUTTER 1 ⁄ 2 CUP HEAVY CREAM 1 CUP GRATED PARMESAN Chicken Alf�edo O�er Penne Pasta Directions Add the chicken and penne to the pressure cooker pot and top with just enough water to cover, about 3-4 cups. Close and lock the lid, making sure the pressure gauge is set to “Airtight”. Cook for 5 minutes.
YIELD 4-6 SERVINGS PREP TIME 15 MINUTES COOKING TIME 25 MINUTES TOTAL TIME 40 MINUTES INGREDIENTS 1 ⁄ 2 TSP SESAME OIL 5 TABLESPOONS OLIVE OIL, DIVIDED 3.5-4 LB WHOLE CHICKEN 2 TABLESPOONS WHITE MISO PASTE 2 TABLESPOONS SESAME SEEDS Copyright © 2016 Gourmia. All Rights Reserved. Miso and Sesame “Roasted” Chicken Directions In a small bowl, combine the sesame oil and 2 tablespoons olive oil. Pat the chicken dry with a paper towel and rub liberally with the oil mixture.
YIELD 2 SERVINGS AS MAIN, 4 AS AN APPETIZER PREP TIME 5 MINUTES COOKING TIME 20 MINUTES + BROILING/GRILLING NON-ACTIVE COOKING TIME 10 MINUTES TOTAL TIME 35 MINUTES INGREDIENTS 1 ⁄ 2 LBS SPARERIBS Bar�ecue Ribs Directions Pat the ribs dry and season with the salt and pepper. Cut the ribs so they can lay as flat as possible at the bottom of the pressure cooker pot. Cover with enough water so they are barely submerged, about 4 cups.
YIELD 4 SERVINGS PREP TIME 15 MINUTES COOKING TIME 10-15 MINUTES TOTAL TIME 40 MINUTES INGREDIENTS Fo� �he potat�es 1 LB RED POTATOES, QUARTERED 2 CUPS WATER 1 ⁄ 2 CUP HEAVY CREAM 2 TEASPOON SALT Fo� �he mea�loaf 1 ⁄ 2 LB GROUND PORK 1 ⁄ 2 LB GROUND BEEF 8 OZ WHITE MUSHROOMS, DICED 1 RED PEPPER, CORED AND DICED 1 MEDIUM WHITE ONION, MINCED 2 GARLIC CLOVES, MINCED 1 EGG, BEATEN 1 ⁄ 2 CUP MILK 1 CUP PLAIN BREADCRUMBS 2 TBSP WORCESTERSHIRE SAUCE 1 TEASPOON SALT 1 ⁄ 2 CUP KETCHUP Copyright © 2016 Gourmia.
YIELD 4 SERVINGS PREP TIME 15 MINUTES COOKING TIME 15-20 MINUTES TOTAL TIME 45 MINUTES INGREDIENTS Fo� �he red sauce Fo� �he mea�balls 2 TABLESPOONS OLIVE OIL 1 ⁄ 2 POUND GROUND PORK 1 SMALL WHITE ONION, DICED 1 ⁄ 2 POUND GROUND BEEF 1 GARLIC CLOVE, MINCED 1 ⁄ 2 CUP MILK 1 ⁄ 4 CUP DRY WHITE WINE 2 EGGS, LIGHTLY BEATEN 1 X 28 OZ CAN CRUSHED TOMATOES 1 CUP PLAIN BREADCRUMBS 1 X 14 OZ CAN TOMATO SAUCE 3 TBSP MINCED FRESH BASIL 2 TBSP TOMATO PASTE 1 TBSP MINCED FRESH OREGANO 1 TEASPOON SALT 2 GA
YIELD 6-8 SERVINGS PREP TIME 10 MINUTES COOKING TIME 28 MINUTES* NON-ACTIVE COOKING TIME 10 MINUTES + CHILLING TOTAL TIME 48 MINUTES+ CHILLING INGREDIENTS Fo� �he cheesecake 1 CUP CRUSHED GRAHAM CRACKERS 4 TABLESPOONS MELTED BUTTER, PLUS EXTRA TO BUTTER THE PAN 1 POUND CREAM CHEESE, ROOM TEMPERATURE 3 ⁄ 4 CUP SUGAR Fo� �he butterscotch 3 TABLESPOONS BUTTER 1⁄3 CUP DARK BROWN SUGAR 1⁄3 CUP HEAVY CREAM 1 TEASPOON VANILLA EXTRACT 1⁄4 TEASPOON SALT 2 LARGE EGGS, ROOM TEMPERATURE 1 CUP HEAVY CREAM 1 ⁄ 8 TSP S
