Presto Electric multi-cooker - Manual (Page 7)

7
Chicken and White Bean Chili
2 teaspoons chili powder
1 teaspoon dried oregano
1 ⁄
4
teaspoon ground allspice
4 cups chicken stock or broth
1 1 ⁄
2
teaspoons packed brown sugar
1 teaspoon white wine vinegar
******
salt and pepper, to taste
Place beans and water in multi-cooker (without crockery liner). Set heat control at 375°. Cover and bring to
a boil; boil 2 to 3 minutes. Turn control off; allow beans to stand 1 to 2 hours. Drain.
Place crockery liner in multi-cooker; add drained beans and remaining ingredients, except salt and pepper.
Set heat control at 250° to 300°. Cover and cook 6 to 8 hours. Season to taste with salt and pepper.
6 servings.
1 cup dried great northern beans
3 cups water
******
1 pound boneless skinless chicken
breasts, cut into 3 ⁄
4
-inch pieces
1 ⁄
2
cup chopped onion
1 ⁄
2
cup sliced carrot
2 cloves garlic, minced
1 ⁄
2
to 1 jalapeño chile, seeded, deveined, minced
Southwest Stew
1 package (1 1 ⁄
4
pounds) boneless, skinless
chicken breasts, cut into 1-inch pieces
1 tablespoon chili powder
2 teaspoons ground cumin
1 ⁄
2
teaspoon salt
1 green bell pepper, cut into
3 ⁄
4
-inch pieces
1 red bell pepper, cut into 3 ⁄
4
-inch pieces
1 jalapeno pepper, chopped
Place chicken in the multi-cooker with crockery liner in place. Sprinkle chili powder, cumin, and salt over
chicken; toss to coat. Add peppers, onion, garlic, corn, beans, tomatoes, and salsa. Mix well. Set heat control
at 250° to 300°. Cover and cook for 4 to 6 hours. Garnish with fresh cilantro. 6 servings.
1 cup coarsely chopped purple onion
2 cloves garlic, minced
1 cup whole kernel corn
1 16-ounce can pinto or garbanzo beans
1 15 1 ⁄
2
-ounce can stewed tomatoes
1 cup salsa, desired level of spiciness
******
fresh cilantro (optional)
2 1 ⁄
2
to 3 pounds beef pot roast
1 teaspoon salt, or to taste
Place the roast in the multi-cooker with crockery liner in place. Sprinkle with salt and pepper. Add water. Set
heat control at 250° to 300°. Cover and cook for 6 to 8 hours. 8 to 10 servings.
You can vary the above recipe with the following suggestions:
1. Choose the cut of meat from this list of beef pot roasts: Chuck, arm, rib, blade, rump, rolled rump,
brisket, flank, or shoulder.
2. The water may be substituted with beer, broth, tomato sauce, coffee, wine, fruit juice, or vegetable
juice.
3. Along with salt and pepper, add a pinch or more of garlic, onion, thyme, rosemary, oregano, marjo-
ram, bay leaf, dill, or basil.
4. Vegetables (potatoes, carrots, onions, beans) may be added with the liquid and seasonings.
1 ⁄
4
teaspoon pepper
1 cup water
Beef Pot Roast