Inspiration Guide

45
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BISCUITS & SAUSAGE GRAVY
PREP: 10 MINUTES | COOK: 30 MINUTES | MAKES: 6–8 SERVINGS
BEGINNER RECIPE
DIRECTIONS
1 Select SEAR/SAUTÉ and set to HIGH. Select
START/STOP to begin. Allow to preheat for
5 minutes.
2 After 5 minutes, add the sausage, salt, and
pepper to the pot. Cook for 5 minutes, or
until sausage browns, breaking it apart with
a wooden spoon as it cooks.
3 Add the butter and melt completely. Then add
flour and stir to combine. Cook for 2 minutes,
then whisk in milk. Bring to a simmer, then cook
for 5 minutes, or until thickened.
4 While gravy is cooking, gently separate biscuits
and fill each with cheddar cheese, sandwich style.
5 Coat the reversible rack with cooking spray,
making sure rack is in the lower position.
Place stuffed biscuits on rack. Once gravy has
thickened, lower rack with biscuits into pot.
6 Close crisping lid. Select BAKE/ROAST,
set temperature to 325°F, and set time to
15 minutes. Select START/STOP to begin.
7 When cooking is complete, remove rack and
biscuits. Transfer biscuits to plates and top with
gravy. Serve immediately.
INGREDIENTS
1 package (12 ounces) uncooked
ground breakfast sausage, crumbled
1 tablespoon kosher salt
2 teaspoons black pepper
2 tablespoons butter
1
/4 cup all-purpose flour
3 cups whole milk
1
/2 cup shredded cheddar cheese
1 tube (16.3 ounces) refrigerated biscuit dough
44 TenderCrisp™ One-Pot Wonders
PULLED PORK WITH CRISPY BISCUITS
PREP: 10 MINUTES | COOK: 53–55 MINUTES | MAKES: 6–8 SERVINGS
APPROX. PRESSURE BUILD: 10 MINUTES | PRESSURE RELEASE: QUICK
BEGINNER RECIPE
DIRECTIONS
1 Place pork, spices, and vinegar in the pot.
Assemble pressure lid, making sure the pressure
release valve is in the SEAL position.
2 Select PRESSURE and set to HIGH. Set time to
35 minutes. Select START/STOP to begin.
3 When pressure cooking is complete, quick release
the pressure by moving the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
4 Select SEAR/SAUTÉ and set to MD:HI. Select
START/STOP to begin.
5 Add tomato paste and stir to incorporate. Allow
pork to simmer for 10 minutes, or until the liquid
has reduced by half. Stir occasionally, using a
wooden spoon or silicone tongs to shred the pork.
6 Tear each uncooked biscuit so that it is in two
halves, like a hamburger bun. Place biscuit
halves evenly across the surface of the pork.
7 Close crisping lid. Select BAKE/ROAST, set
temperature to 350°F, and set time to 10 minutes.
Check after 8 minutes, cooking for an additional
2 minutes if biscuits need more browning.
8 When cooking is complete, serve immediately.
INGREDIENTS
2
1
/2–3 pounds uncooked boneless pork shoulder,
fat trimmed, cut in 2-inch cubes
3 tablespoons barbecue seasoning
1 tablespoon garlic powder
2 teaspoons kosher salt
1 cup apple cider vinegar
1 can (6 ounces) tomato paste
1 tube (16.3 ounces) refrigerated biscuit dough
TIP If you prefer slightly sweeter BBQ, add 1 to
2 tablespoons brown sugar in step 5.