Presto 06020 Manual download pdf (Page 6)

Traditional Beef Stew

⁄

tablespoons cooking oil 1 small onion, diced

2 pounds beef stew meat 3 carrots, cut into 1-inch pieces

4 cups beef stock or broth 1 cup sliced mushrooms

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teaspoon salt 1 cup peas

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teaspoon pepper 1 cup sliced celery

Preheat multi-cooker at 350° for 5 minutes. Add oil and brown meat. Add broth, salt, and pepper. Bring to a boil. Turn heat control

down until pilot light goes out. Cover and simmer 1 to 2 hours. Add remaining ingredients. Cover and simmer 30 minutes or until

vegetables are tender. If desired, thicken with a paste made of cornstarch and water.

6 to 8 servings

Brunswick Stew

2 tablespoons cooking oil 1 small bay leaf

2 pounds chicken, cut up 1 cup cubed cooked ham

4 cups water 2 potatoes, diced

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onion, chopped 2 tomatoes, peeled and quartered

1 teaspoon salt 1 10-ounce package frozen lima beans

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teaspoon basil 1 10-ounce package frozen whole kernel corn

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teaspoon pepper

Preheat multi-cooker at 325° for 5 minutes. Add oil and brown chicken. Add water, onion, and seasonings. Bring to a boil. Turn

heat control down until pilot light goes out. Cover and simmer 45 minutes or until chicken is tender. Remove chicken; set aside

until cool enough to handle. Remove and discard skin and bones. Cut chicken into bite-size pieces. Return to multi-cooker. Add

ham and vegetables. Cover and simmer 30 minutes or until vegetables are tender.

3 to 4 servings

Chicken and White Bean Chili

1 cup dry great northern beans 1 jalapeño pepper, seeded, minced

1 tablespoon vegetable oil 4 cups chicken stock or broth

1 pound boneless, skinless chicken breasts, 1

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teaspoons packed brown sugar

cut into ¾-inch pieces 1 teaspoon white wine vinegar

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cup chopped onion 2 teaspoons chili powder

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cup sliced carrot 1 teaspoon dried oregano

2 cloves garlic, minced

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teaspoon ground allspice

Clean and rinse beans. Soak beans overnight in 7 cups of water or by using the quick soak method. To soak beans using quick

method, place beans in multi-cooker and cover with 7 cups of water. Set heat control at 250° and bring to a boil; boil for 2 to 3

minutes. Turn off heat control, cover, and let stand for at least 1 hour. Drain off soaking water and remove beans.

Preheat multi-cooker at 325° for 5 minutes. Pour oil in multi-cooker; brown chicken. Add onion, carrot, garlic, and jalapeño

pepper. Sauté 1 to 2 minutes. Stir in beans, chicken stock, brown sugar, vinegar, chili powder, oregano, and allspice. Bring to a

boil. Turn heat control down until pilot light goes out. Cover and simmer until beans are tender, about 1 hour.

4 servings

Southwest Stew

2 tablespoons vegetable oil 1 16-ounce can pinto beans

4 boneless, skinless chicken breast halves, 1 14

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-ounce can stewed tomatoes

cut into 1-inch pieces 1 cup whole kernel corn

1 green bell pepper, cut into

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-inch pieces 1 cup salsa, desired level of spiciness

1 red bell pepper, cut into

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-inch pieces 1 tablespoon chili powder

1 jalapeño pepper, chopped 2 teaspoons ground cumin

1 cup coarsely chopped purple onion

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teaspoon salt

2 cloves garlic, minced fresh cilantro (optional)

Preheat multi-cooker at 325° for 5 minutes. Add oil and brown chicken. Add peppers, onion, and garlic; cook for 2 to 3 minutes.

Add beans, tomatoes, corn, salsa, chili powder, cumin, and salt. Bring to a boil. Turn heat control down until pilot light goes out.

Cover and simmer for 20 to 25 minutes. Garnish with cilantro.

6 servings

1 2 3 4 5 6 7 8 9 10

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Presto 06020 Manual Page 6

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