PRESSURE COOKER POT ROAST WITH MASHED POTATOES – PAMPERED CHEF
Thanks to the Deluxe Multi Cooker, you can make a meal that’s usually reserved for Sundays any day of the week.
Provided by: PAMPEREDCHEF.COM
Yield: 6 servings
Ingredients:
| 1 tbsp (15 mL) canola oil |
| 2 lbs. (1 kg) boneless chuck roast |
| 1 tsp (5 mL) each dried oregano and thyme leaves |
| ½ tsp (2 mL) each salt and black pepper |
| 1 medium onion, sliced |
| 1 lb. (450 g) fresh carrots, peeled and cut into 4″ (10-cm) pieces |
| ½ cup (125 mL) low-sodium chicken broth |
| 1½ lbs. (700 g) Yukon gold potatoes, peeled and cut in half |
| ½ cup (125 mL) low-sodium chicken broth |
| 2 garlic cloves, pressed |
| 2 tbsp (30 mL) butter |
| 1 tsp (5 mL) salt |
Steps:
- Set the Deluxe Multi Cooker to SEAR on high. Heat the oil for 3 minutes. Season both sides of roast with the oregano, thyme, salt, and pepper. Add the roast to the Quick Cooker and cook uncovered for 10 minutes, turning halfway through.* Remove the roast and set aside. Press CANCEL.Add the onion and cook uncovered for 4 minutes, stirring occasionally.* Place the carrots, broth, and roast on top of the onion. Place the wire rack over the roast with all three feet touching the bottom.**For the potatoes, place the potatoes, broth, and garlic in the Ceramic Pot and cover with the stretch-fit lid. Place the ceramic pot into the wire cradle and lower onto the wire rack. Lock the lid, select the BEEF/PORK setting, and press START.When the timer is up, let the steam release naturally for 10 minutes, then press the steam-release button to release any remaining pressure. Carefully lift the ceramic pot out.† Mash the potatoes. Add the butter and salt, and mix thoroughly. Press CANCEL.Transfer the roast to a cutting board, slice it, and serve with the vegetables, mashed potatoes, and pan sauce.*
PRESSURE COOKER CHICKEN PARMESAN PASTA – RECIPES | PAMPERED …
Make Italian night any night of the week with this easy recipe thanks to a Pressure Cooker.
Provided by: PAMPEREDCHEF.COM
Yield: 8 servings
Ingredients:
| 2 tbsp (30 mL) olive oil, divided |
| 1 lb. (450 g) chicken tenderloins, cut into bite-size pieces |
| 2 tbsp (30mL) Italian seasoning |
| 1 jar (24 oz. or 650 mL) tomato pasta sauce |
| 2 cups (500 mL) uncooked penne pasta (8 oz./250 g) |
| 1 cup (250 mL) water |
| 1 oz. (30 g) Parmesan cheese, grated (½ cup/125 mL) |
| 3 oz. (90g) mozzarella cheese, coursely grated (¾ cup/175 mL) |
Steps:
- Set the Deluxe Multi Cooker to SEAR on Med; press and hold START. Heat 1 tbsp (15 mL) of the oil in the inner pot for 3 minutes. In a small bowl, toss the chicken with the seasoning to coat.Add half of the chicken and cook uncovered for 5–7 minutes, stirring once, or until the exterior is browned (chicken will not be cooked through). Remove the chicken from the inner pot. Repeat with the remaining oil and chicken. Press CANCEL.Return the chicken to the Deluxe Multi Cooker. Add the sauce, pasta, and water. Lock the lid and select the CUSTOM setting. Adjust the time to 5 minutes and press and hold START.When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure. Stir the Parmesan cheese into the pasta. Top with mozzarella cheese and cover. Let it stand for 3–4 minutes before serving.