Recipe Book EXPRESS CROCK - Crock-Pot
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PRESS CROCK
EXPRESS CROCK
MULTI-COOKER
EXPRESS CROCK
MULTI-COOKER
Recipe Book
INTRODUCTION TABLE OF CONTENTS
THE FAST PRESSURE COOKER
WITH SLOW-COOKER CONVENIENCE Quick Start Guide.........4-5
In today’s fast-paced world, you need a Multi-Cooker that can
keep up with your lifestyle. Let the Crock-Pot® brand handle
Appetizers..........................................6-7
the pressure of mealtime with the new Express Crock Multi-
Cooker. Express Crock can cook meals up to 70% faster than
traditional cooking, so you can spend less time in the kitchen
and more time with family.
PROMPT OR PATIENT VERSATILITY & CONVENIENCE Soups........................................................8-11
When you’re in a hurry, choose from 8 Easily prepare any recipe on the menu –
pre-set pressurized settings for the same whether it’s slow cooked, steamed, sautéed
slow-cooked taste you love in under an or pressure cooked – using one convenient
hour. Of course, if you’re not ready to eat
now, you can choose the SLOW COOK
appliance. The non-stick cooking pot resists
stuck-on food and is dishwasher safe, Sides.........................................................12-15
setting – just set the cook time and come making clean-up a breeze.
back later to a delicious, hot meal that’s
ready to eat when you are.
Entrees.................................................16-35
TRUSTED
For over 35 years, the Crock-Pot® brand
INSPIRED FAMILY MEALS has been your trusted brand for cooking
In this user-friendly recipe book, we walk convenience. We strive to provide you with
you through some of the many flavor-packed the most innovative and dependable products
Desserts.................................................36-39
meals that are easy to make in your Express to make your life easier. The Crock-Pot® brand
Crock. To make this recipe book simple to is a leader in one-pot cooking, and we’re
use, we color-coded each dish so that you confident that Express Crock will be
can quickly see which function is being used the perfect addition to your kitchen.
(pressure cook, slow cook, steam, or brown/
Let's eat!
sauté). We have also grouped the dishes MATCH COLORS WITH COOKING FUNCTIONS:
according to meal type, so you can easily
search for the dish that you are craving. pressure slow cook
We hope that you and your loved ones
enjoy these recipes as much as we have! brown/sauté steam
QUICK START GUIDE* HOW TO USE YOUR EXPRESS CROCK
Steam Release Valve Lock/Unlock Indicators 1. Add ingredients to the Cooking Pot and secure the Lid.
2. Press the function you would like to use.
3. Adjust Temperature and/or Pressure, if needed.
4. Use the Time Selection Buttons to set the desired cook time.
5. Rotate the Steam Release Valve into the position needed for the chosen function (see chart).
Lid 6. Press START/STOP.
7. Once cooking is complete, wait at least 10 minutes, allowing pressure to release naturally.
8. Use a kitchen utensil to rotate the Steam Release Valve into the “Release” position.
Steaming Rack PRESSURE STEAM RELEASE
FUNCTION COOK LID REQUIRED VALVE POSITION
MEAT/STEW Yes Yes Seal
Cooking Pot BEANS/CHILI Yes Yes Seal
RICE/RISOTTO Yes Yes Seal
YOGURT No Yes (in some steps) Release
POULTRY Yes Yes Seal
DESSERT Yes Yes Seal
SOUP Yes Yes Seal
Plastic Spoon MULTIGRAIN Yes Yes Seal
SLOW COOK No Yes Release
BROWN/SAUTÉ No No Do not use Lid
Time Selection Buttons STEAM Yes Yes Seal Release Seal
ASSEMBLY DELAY TIMER
• Place Cooking Pot into the Heating Base. If you want your Express Crock to start cooking later, use the DELAY TIMER function, and
• Place Lid onto Multi-Cooker, and align with . To lock, twist counterclockwise, select the amount of time you want your Multi-Cooker to wait before beginning the cooking
aligning with . cycle (not available on BROWN/SAUTÉ, KEEP WARM, or YOGURT settings).
4 * This Quick Start Guide is not meant to replace your Owner’s Guide. Please read the Owner’s Guide thoroughly before using the Quick Start Guide. 5
Steamed Shrimp with Chimichurri
COURSE: PREP TIME: COOK TIME: YIELDS: COURSE: PREP TIME: COOK TIME: YIELDS:
APPETIZER 10 MINUTES 45 MINUTES 5 CUPS APPETIZER 15 MINUTES 2 MINUTES 6 SERVINGS
INGREDIENTS: DIRECTIONS: INGREDIENTS: DIRECTIONS:
6 cups water Place chickpeas and water in the Cooking Pot. Secure the lid. SHRIMP: SHRIMP:
2 cups dried chickpeas Make sure the steam release valve is in the “Seal” (closed) 1 lb peeled, deveined, Add 1½ cups water to Cooking Pot. Place Steaming Rack inside
1 cup olive oil tail-on shrimp (16/20 count)
position. Press BEANS/CHILI, set the pressure to HIGH, and Cooking Pot. Add shrimp. Secure the lid. Press STEAM, set
3 cloves garlic, peeled
¼ cup tahini adjust the time to 45 minutes. Press START/STOP. CHIMICHURRI SAUCE: pressure to HIGH, and adjust time to 2 minutes. Make sure the
½ cup water 1 cup finely chopped Steam Release Valve is in the “Seal” (closed) position. Press
Juice of 2 lemons Once cooking has completed, and the pressure has released, fresh parsley START/STOP. Once cooking has completed and the pressure is
1 tbsp soy sauce 3 tbsp olive oil released, allow to cool.
set aside to cool. Drain. Place all remaining ingredients in food
Salt and freshly ground 2 tbsp red wine vinegar
processor and process to form a smooth paste. Season to taste 2 cloves garlic
black pepper, to taste CHIMICHURRI SAUCE:
with salt and pepper. ½ tsp salt
¼ tsp freshly Meanwhile, in food processor, combine parsley, oil, vinegar, garlic,
ground pepper salt, pepper and hot pepper flakes; pulse until finely chopped and
Store in a clean, covered container in the refrigerator for up to
Pinch hot pepper flakes almost smooth. Serve with shrimp.
one week.
1 ½ cups water
6 FUNCTION : pressure FUNCTION: steam 7
Chicken Stock Beef Stock
COURSE: PREP TIME: COOK TIME: YIELDS: COURSE: PREP TIME: COOK TIME: YIELDS:
SOUP 5 MINUTES 1 HOUR 6 CUPS SOUP 5 MINUTES 1 HOUR, 10 MINUTES 6 CUPS
INGREDIENTS: DIRECTIONS: INGREDIENTS: DIRECTIONS:
2 lbs chicken carcass Place all ingredients inside Cooking Pot. Secure the lid. Press 2 tbsp vegetable oil Press BROWN/SAUTÉ, set temperature to HIGH, and then press
8 cups water SOUP, set pressure to HIGH, and adjust time to 1 hour. Make sure 4 lbs beef bones START/STOP. Add oil and preheat for 2 minutes. Add half of the
5 black peppercorns 2 carrots, roughly chopped beef bones and brown for 3-4 minutes. Remove from Cooking
the Steam Release Valve is in the “Seal” (closed) position. Press
5 parsley stems 2 celery stalks, roughly chopped
3 celery stalks, roughly chopped START/STOP. 2 onions, roughly chopped Pot and repeat with the remaining bones.
1 leek, roughly chopped 5 black peppercorns
1 bay leaf Once cooking is complete, and the pressure has released, set 5 parsley stems Add carrots, celery and onions. Sauté for 4-5 minutes or until
aside to cool. Strain stock. Place stock in storage containers and 1 bay leaf tender. Add remaining ingredients. Secure the lid.
8 cups water
freeze for up to 3 months
Press START/STOP. Press SOUP, set pressure to HIGH, and set
time to 1 hour. Make sure the Steam Release Valve is in the “Seal”
(closed) position. Press START/STOP.
Once cooking is complete, and the pressure has released, set
aside to cool. Strain stock. Place stock in portion sized
containers and freeze for up to 3 months.
8 FUNCTION: pressure FUNCTION: pressure 9
Thai Pumpkin Soup Creamy Avocado Soup
COURSE: PREP TIME: COOK TIME: YIELDS: COURSE: PREP TIME: COOK TIME: YIELDS:
SOUP 10 MINUTES 4 HOURS 4-6 SERVINGS SOUP 10 MINUTES 20 MINUTES 8 SERVINGS
INGREDIENTS: DIRECTIONS: INGREDIENTS: DIRECTIONS:
1½ tbsp butter Press BROWN/SAUTÉ, set temperature to HIGH, and then press 1 tbsp olive oil Press BROWN/SAUTÉ, set temperature to HIGH, and then press
2 onions, chopped START/STOP. Add butter and preheat for 2 minutes. Add onion 1 onion, finely chopped START/STOP. Allow Multi-Cooker to preheat. Add oil to cooking
2 cloves garlic, crushed 2 cloves garlic, minced
and garlic. Sauté for 4-5 minutes or until tender. Add curry paste, Cooking Pot; add onion, garlic and cumin. Sauté, stirring, for 5
¼ cup red curry paste 1 tsp ground cumin
1 cup coconut cream sautéing for one minute or until fragrant. 1 can (10 oz) cream of chicken minutes or until onion starts to soften.
1½ cups vegetable stock condensed soup
2 lbs pumpkin, peeled, chopped, Add remaining ingredients to the Cooking Pot. Secure the lid. 4 cups chicken broth Add cream of chicken condensed soup. Whisk in chicken broth.
seeds removed Press START/STOP. Press SLOW COOK, set temperature to HIGH, 2 ripe avocados, mashed Press START/STOP. Press BROWN/SAUTÉ, set temperature to
Salt and freshly ground black ¼ cup lime juice
and adjust time to 4 hours. Make sure the Steam Release Valve is LOW, then press START/STOP. Bring to simmer for 10 minutes.
pepper, to taste 2 tbsp chopped fresh cilantro
Fresh coriander, to serve in the “Release” (open) position. Press START/STOP. ¼ cup sour cream
2 tbsp 35% whipping cream Once cooking has completed, allow to cool. Stir in avocados.
Once cooking has completed, allow to cool. Purée with immersion Purée with immersion blender until smooth. Stir in lime juice and
blender until smooth. Season to taste with salt and pepper. cilantro. Combine sour cream and whipping cream; drizzle evenly
Reheat before serving. Serve with fresh coriander. over soup. Reheat before serving.
10 FUNCTION: slow cook FUNCTION: brown/sauté 11
Chili Con Carne White Chili with Double-Smoked Bacon & Leeks
COURSE: PREP TIME: COOK TIME: YIELDS: COURSE: PREP TIME: COOK TIME: YIELDS:
SIDE 15 MINUTES 50 MINUTES 8-10 SERVINGS SIDE 20 MINUTES 3 HOURS, 40 MINUTES 8 SERVINGS
INGREDIENTS: DIRECTIONS: INGREDIENTS: DIRECTIONS:
1 tbsp vegetable oil Press BROWN/SAUTÉ, set temperature to HIGH, and then press 4 slices double-smoked Press BROWN/SAUTÉ, set temperature to HIGH, and then press
4 lbs ground beef START/STOP. Add oil and preheat for 2 minutes. Add half of the bacon, chopped START/STOP. Allow Multi-Cooker to preheat. Add bacon to
1 tbsp olive oil 2 leeks, chopped
beef and brown in Cooking Pot for 3-4 minutes. Remove from Cooking Pot. Brown, stirring occasionally, for 5 minutes or until
2 cloves garlic, crushed 1 onion, chopped
2 onions, roughly chopped Cooking Pot. Repeat with the remaining beef. Remove from 1 jalapeño pepper, seeded bacon starts to crisp.
1 large red capsicum, seeds Cooking Pot. Press START/STOP. Remove any excess grease from and finely chopped
removed, chopped the Cooking Pot and discard. 2 cloves garlic, minced Drain half of the fat. Add leeks, onion, jalapeño, garlic, thyme,
2 x 14 oz cans chopped tomatoes 1 tbsp chopped fresh thyme cumin and seasoning blend. Brown for 4 or 5 minutes or until
2 cups beef stock Press BROWN/SAUTÉ, set temperature to HIGH, and then press 1 tsp ground cumin
vegetables start to soften. Add white beans, chickpeas, kidney
½ cup fresh coriander, START/STOP. Add olive oil, garlic, onions and capsicum. Sauté 1 tsp Cajun seasoning blend
roughly chopped 1 can (19 oz) white beans, beans and black beans. Sprinkle flour over top. Cook for 2
¼ cup cocoa powder for 4-5 minutes or until tender. Return beef to the Cooking Pot drained and rinsed minutes. Slowly stir in broth.
2 tsp ground cumin and add remaining ingredients, except beans. Press START/STOP. 1 can (19 oz) chickpeas,
2 tsp ground oregano Secure the lid. Make sure the steam release valve is in the “Seal” drained and rinsed Press START/STOP. Secure the lid. Make sure Steam Release
1 tsp ground cloves (closed) position. Press BEANS/CHILI, set the pressure to HIGH, 1 can (19 oz) kidney beans,
Valve is in the “Release” (open) position. Select SLOW COOK,
1 tsp chili flakes drained and rinsed
and adjust the time to 45 minutes. Press START/STOP. Once set temperature to LOW, and adjust time to 3 hours. Press
1 cinnamon stick 1 cup drained black beans
2 x 14 oz cans kidney beans, cooking has completed, and the pressure has released, carefully 2 tbsp all-purpose flour START/STOP. Once cooking has completed, stir in cream; heat
drained, rinsed remove lid. 3 cups chicken broth through. Stir in cheddar cheese.
Salt and freshly ground black ½ cup 35% whipping cream
pepper, to taste Press BROWN/SAUTÉ, then press START/STOP. Add the kidney 2 cups shredded aged white
Garnish with green onions. Serve with bread (if using).
beans and bring the chili con carne to simmer for 15 minutes or cheddar cheese
until thickened. Season to taste with salt and pepper. Serve. 2 green onions, finely chopped
Whole grain bread,
for serving (optional)
TIP: This chili is great served with sour cream and fresh coriander.
12 FUNCTION: pressure FUNCTION: slow cook 13
Warm Potato Salad Sesame & Honey-Glazed Green Beans
COURSE: PREP TIME: COOK TIME: YIELDS: COURSE: PREP TIME: COOK TIME: YIELDS:
SIDE 10 MINUTES 5 MINUTES 8 SERVINGS SIDE 10 MINUTES 10 MINUTES 6-8 SERVINGS
INGREDIENTS: DIRECTIONS: INGREDIENTS: DIRECTIONS:
3 lb baby potatoes, halved Add potatoes to Cooking Pot with 3 cups of water. Secure the lid. 1 tbsp canola oil Press BROWN/SAUTÉ, set temperature to HIGH, and then press
¹⁄³ cup olive oil Press STEAM, set pressure to HIGH, and adjust time to 5 minutes. 1½ lb green beans START/STOP. Allow Multi-Cooker to preheat. Add canola oil to
3 tbsp white wine vinegar ½ tsp salt
Make sure the Steam Release Valve is in the “Seal” (closed) Cooking Pot; sauté green beans, salt and pepper, stirring, for
1 tbsp grainy mustard ¼ tsp pepper
1 clove garlic, minced position. Press START/STOP. Once cooking has completed and ¼ cup orange juice about 5 minutes or until green beans start to soften.
½ tsp salt the pressure is released, drain in colander; let cool slightly. 2 tbsp honey
¼ tsp pepper 2 tsp rice wine vinegar Add orange juice, honey, rice wine vinegar and sesame oil; sauté,
¹⁄³ cup sliced fresh basil Meanwhile, whisk together oil, vinegar, mustard, garlic, salt and 2 tsp sesame oil stirring occasionally, for about 5 minutes or until green beans are
¹⁄³ cup sliced sun-dried tomatoes 4 tsp toasted sesame seeds
pepper. Stir in basil. Toss in sun-dried tomatoes and onion. Drizzle glazed and most of the liquid has evaporated. Press START/STOP.
¼ cup minced red onion
3 cups water dressing over warm potatoes. Toss gently. Garnish with sesame seeds.
14 FUNCTION: steam FUNCTION: brown/sauté 15
Lamb Shanks with Lemon & Dill Express Paella
COURSE: PREP TIME: COOK TIME: YIELDS: COURSE: PREP TIME: COOK TIME: YIELDS:
ENTRÉE 10 MINUTES 40 MINUTES 4 SERVINGS ENTRÉE 10 MINUTES 20 MINUTES 4-6 SERVINGS
INGREDIENTS: DIRECTIONS: INGREDIENTS: DIRECTIONS:
4 lamb shanks Dust lamb shanks in flour. Press BROWN/SAUTÉ, set temperature 2 tbsp olive oil Press BROWN/SAUTÉ, set temperature to HIGH, and then press
¼ cup plain flour to HIGH, and then press START/STOP. Add half of the oil and 1 lb chorizo, sliced START/STOP. Add oil and preheat for 2 minutes. Add chorizo and
¼ cup olive oil 3 cloves garlic, crushed
preheat for 2 minutes. Add lamb and brown for 3-4 minutes or brown in Cooking Pot for 3-4 minutes. Remove from Cooking Pot.
2 cloves garlic, crushed 1 onion, chopped
2 onions, chopped until golden. 1 red capsicum, seeds
¾ cup chicken stock removed, diced Add garlic, onion and capsicum. Sauté for 4-5 minutes or
4 fresh dill sprigs Remove lamb from Cooking Pot. Add remaining oil, garlic and 1 cup chicken stock until tender.
1 lemon, finely sliced onion. Sauté for 4-5 minutes or until tender. 1 cup whole green peas
2 tbsp lemon juice 1½ cups long grain rice
Press START/STOP and add remaining ingredients to the Cooking
Salt and freshly ground 2 tbsp freshly chopped parsley
black pepper, to taste Press START/STOP. Add shanks, stock, dill, lemon slices, and ½ tsp extra fine sugar Pot, including shrimp. Secure the lid. Press RICE/RISOTTO, set
Fresh dill, to serve lemon juice to the Cooking Pot. Secure the lid. Make sure the 1 lb shrimp, peeled, deveined the pressure to LOW, and set to 10 minutes. Make sure the Steam
steam release valve is in the “Seal” (closed) position. Press 14 oz can crushed tomatoes Release Valve is set to the “Seal” (closed) position. Press
MEAT/STEW, set the pressure to HIGH, and adjust the time to 30 Salt and freshly ground black START/STOP.
pepper, to taste
minutes. Press START/STOP.
Once cooking has completed and the pressure is released, season
Once cooking has completed, and the pressure is released, to taste with salt and pepper. Serve hot.
season to taste with salt and pepper. Top with extra dill and serve.
16 FUNCTION: pressure FUNCTION: pressure 17
Mushroom & Gorgonzola Risotto Mixed Berry Yogurt
COURSE: PREP TIME: COOK TIME: YIELDS: COURSE: PREP TIME: COOK TIME: YIELDS:
ENTRÉE 10 MINUTES 20 MINUTES 6-8 SERVINGS ENTRÉE 5 MINUTES 8 HOURS, 35 MINUTES 1/2 GALLON
INGREDIENTS: DIRECTIONS: INGREDIENTS: DIRECTIONS:
2 tbsp olive oil Press BROWN/SAUTÉ, set temperature to HIGH, and then press ½ gallon milk (whole, 2%, 1% or Pour milk into the Cooking Pot. Press YOGURT, set temperature
2 cloves garlic, crushed START/STOP. Add oil and preheat for 2 minutes. Add garlic, fat free) to HIGH. Make sure the Steam Release Valve is in the "Release"
2 onions, chopped 2 tbsp yogurt “Starter” (yogurt (open) position, and press START/STOP. Whisk frequently. When
onion and mushrooms. Cook for 4-5 minutes or until tender.
1 lb Portobello mushrooms, sliced made w/milk & live/active cooking cycle ends, check that milk has reached 180°F. Use oven
4 cups Arborio rice cultures only)
Add rice and stir to coat all grains. Pour in wine and allow to mitts to remove Cooking Pot and place in kitchen sink full of cold
¾ cup white wine 1 cup mixed berries
water, not allowing water into the Cooking Pot. Cool milk down to
6 cups chicken stock reduce by half. Add stock. Press START/STOP. Secure the lid.
¾ cup grated Parmesan cheese 95-105 degrees, whisking often. Do not add the yogurt starter to
Press RICE/RISOTTO, set the pressure to LOW, and set time to the hot milk, as it will kill the bacterial cultures.
5 oz Gorgonzola cheese, crumbled
12 minutes. Make sure the Steam Release Valve is in the “Seal” NOTES:
½ cup continental parsley,
roughly chopped (closed) position. Press START/STOP. When making yogurt in your Scoop some milk into a separate bowl and stir in yogurt starter.
3 tbsp butter, room temperature Express Crock, first make sure Add this mix to the Cooking Pot and stir until the mixture reaches
Salt and freshly ground black Once cooking has completed and the pressure is released, fold your pot is cold or cool. You will a uniform consistency. Place Cooking Pot back into the Heating
pepper, to taste through Parmesan, Gorgonzola, parsley and butter. Season to
need a thermometer Base. Secure the lid. Make sure Steam Release Valve is in the
for the cooking process. “Release” (open) position. Press YOGURT, set temperature to LOW,
taste with salt and pepper. Serve hot.
YOGURT function does not and set time to 8-12 hours. Press START/STOP. After 8 hours, taste
operate under pressure. test periodically until desired taste is achieved.
More time = more tangy, Once the yogurt has reached the desired taste, press START/STOP,
less time = less tangy. remove the Cooking Pot, cover with aluminum foil, and place it
on a trivet in the fridge to stop the incubating process and allow
to sit there for at least 8 hours. The yogurt should thicken slightly
as it sits.
Plain yogurt is done. Add mixed berries and serve.
18 FUNCTION: pressure FUNCTION: yogurt 19Chicken Provencal Duck Ragu
COURSE: PREP TIME: COOK TIME: YIELDS: COURSE: PREP TIME: COOK TIME: YIELDS:
ENTRÉE 8 MINUTES 35 MINUTES 6 SERVINGS ENTRÉE 10 MINUTES 25 MINUTES 4-6 SERVINGS
INGREDIENTS: DIRECTIONS: INGREDIENTS: DIRECTIONS:
1 tbsp olive oil Press BROWN/SAUTÉ, set temperature to HIGH, and then press 1 tbsp butter Press BROWN/SAUTÉ, set temperature to HIGH, and then press
2 cloves garlic, crushed START/STOP. Add oil and preheat for 2 minutes. Add garlic, 14 oz duck breasts, skin on, START/STOP. Add butter and preheat for 2 minutes. Add duck
2 onions, sliced deboned
onions and capsicums. Cook for 4-5 minutes or until tender. and brown for 2 minutes on each side or until golden. Remove
1 red capsicum, deseeded, sliced 4 oz bacon, chopped
1 yellow capsicum, deseeded, 2 cloves garlic, crushed from Cooking Pot.
sliced Add wine and allow to reduce by half. Press START/STOP. Add 1 onion, finely chopped
1 cup white wine remaining ingredients to Cooking Pot. Secure the lid. Press 1 bay leaf Add bacon, garlic, onion, bay leaf and rosemary. Sauté for 4-5
28 oz can chopped tomatoes POULTRY, set the pressure to HIGH, and set time to 30 minutes. 1 tbsp fresh rosemary, minutes or until tender. Add tomato paste and cook for 1 minute.
1 cup kalamata olives, pits roughly chopped
Make sure the Steam Release Valve is in the “Seal” (closed) Add wine and allow to reduce by half.
removed 2 tbsp tomato paste
10 chicken thigh fillets, skin position. Press START/STOP. ½ cup red wine
removed 14 oz can chopped tomatoes Press START/STOP. Place all ingredients in Cooking Pot, including
8 sprigs fresh thyme Once cooking is complete, and the pressure has released, season 2 cups chicken stock the duck. Secure the lid. Press POULTRY, set pressure to HIGH,
2 anchovies to taste with salt and pepper. Serve hot. 5 oz button mushrooms, sliced and adjust time to 20 minutes. Make sure the Steam Release
Salt and freshly ground black Salt and freshly ground
Valve is in the “Seal” (closed) position. Press START/STOP.
pepper, to taste black pepper, to taste
Pasta and Parmesan cheese,
to serve Once cooking is complete, and the pressure has released, set
aside to cool. Season to taste with salt and pepper. Serve over
pasta with grated Parmesan cheese.
20 FUNCTION: pressure FUNCTION: pressure 21Asian Steamed Chicken Coq au Vin
COURSE: PREP TIME: COOK TIME: YIELDS: COURSE: PREP TIME: COOK TIME: YIELDS:
ENTRÉE 5 MINUTES 10 MINUTES 4 SERVINGS ENTRÉE 10 MINUTES 30 MINUTES 4-6 SERVINGS
INGREDIENTS: DIRECTIONS: INGREDIENTS: DIRECTIONS:
2 long green onions, sliced Place onion, garlic, lime, fish sauce, soy sauce, sesame oil and 1 leek, halved Place one half of the leek, cut side up, onto a flat surface. Place
2 cloves garlic, crushed ginger in a bowl and stir to combine. Place each piece of chicken 5 sprigs fresh flat-leaf parsley parsley, thyme and bay leaf in the middle of the leek. Cover with
2 tbsp lime juice 3 sprigs fresh thyme
in the middle of a 8˝ x 8˝ square of baking paper. Evenly divide other half of leek. Tie leek together so all herbs are incased.
1 tbsp fish sauce 1 bay leaf
1 tbsp soy sauce the sauce between chicken breasts. Bring corners of baking 2 tbsp olive oil Press BROWN/SAUTÉ, set temperature to HIGH, and then press
1 tsp sesame oil paper to the center and secure to form a parcel. 3 lbs chicken thighs, START/STOP. Add oil and preheat for 2 minutes. In batches,
½-inch piece ginger, fat removed brown chicken in Cooking Pot for 3-4 minutes. Remove from
peeled, grated Place 2 cups of water into the base of the Cooking Pot. Place 2 tbsp butter Cooking Pot.
4 chicken breasts, skin removed 7 oz bacon, chopped
Steaming Rack into Cooking Pot. Place chicken parcels on the
1 tbsp sesame seeds 7 oz button mushrooms,
Salt and freshly ground black rack. Secure the lid. Press STEAM, set pressure to HIGH, and left whole Add butter and bacon to Cooking Pot, cooking until crisp. Add
pepper, to taste adjust time to 10 minutes. Make sure the Steam Release Valve is in 4 shallots, sliced mushrooms, shallots, leek and garlic. Cook for 6-8 minutes or
2 cups water the “Seal” (closed) position. Press START/STOP. 3 cloves garlic, crushed until tender.
¼ cup plain flour
¼ cup tomato paste
Once cooking has completed and the pressure is released, Stir in flour and tomato paste. Add remaining ingredients,
3 carrots, peeled, diced
carefully remove chicken parcels. Season to taste with salt and 2 cups red wine including chicken, into the Cooking Pot. Secure the lid. Press
pepper. Serve hot. 1 cup chicken stock POULTRY, set pressure to HIGH, and adjust time to 15 minutes.
Salt and freshly ground Make sure the Steam Release Valve is in the “Seal” (closed)
black pepper, to taste position. Press START/STOP.
Once cooking has completed, and the pressure is released,
season to taste with salt and pepper. Serve hot.
22 FUNCTION: steam FUNCTION: pressure 23
Should this be blue?Oatmeal with Sliced Strawberries & Almonds Italian Meatballs in Marinara Sauce
COURSE: PREP TIME: COOK TIME: YIELDS: COURSE: PREP TIME: COOK TIME: YIELDS:
ENTRÉE 5 MINUTES 10 MINUTES 3 SERVINGS ENTRÉE 20 MINUTES 2 HOURS, 15 MINUTES 4-8 SERVINGS
INGREDIENTS: DIRECTIONS: INGREDIENTS: DIRECTIONS:
½ cup steel cut oats Combine oats, water, oil, and salt in Multi-Cooker. Secure the MEATBALLS: MEATBALLS:
2 cups water lid. Press MULTIGRAIN, set pressure to HIGH, and adjust time to 2 tbsp of chopped fresh parsley Mix together ground beef, bread crumbs, parsley, cheese, egg,
1 tablespoon oil 1¼ lb ground beef
10 minutes. Make sure the Steam Release Valve is in the “Seal” garlic, oregano, salt and pepper until combined; roll into 24
Dash of salt ¹⁄³ cup bread crumbs
½ cup sliced strawberries (closed) position. Press START/STOP. 2 tbsp grated Parmesan cheese 1-inch meatballs.
¼ cup sliced almonds 1 egg
1 teaspoon brown sugar Once cooking has completed, and the pressure is released, 1 clove garlic, minced Press BROWN/SAUTÉ, set temperature to HIGH, and then press
remove from the pot and top with sliced strawberries, sliced 1 tsp dried oregano START/STOP. Allow Multi-Cooker to preheat. Add oil to Cooking
½ tsp each salt and pepper Pot. Add meatballs in batches, allowing enough space in between
almonds, and brown sugar.
1 tbsp olive oil meatballs to avoid steaming. Brown for 5 or 6 minutes or until
1 lb spaghetti, cooked according
browned; transfer to plate.
to package directions
¹⁄³ cup shaved Parmesan cheese, MARINARA SAUCE:
to serve
Add oil, onion, garlic and hot pepper flakes to Cooking Pot.
MARINARA SAUCE: Sauté, stirring, for 5 to 8 minutes or until onion starts to soften.
1 tbsp olive oil Stir in tomato paste and diced tomatoes, stirring to incorporate
1 onion, chopped any browned bits into sauce. Press START/STOP.
2 cloves garlic, sliced
Pinch hot pepper flakes Return meatballs to Cooking Pot. Secure the lid. Make sure Steam
¼ cup tomato paste Release Valve is in the “Release” (open) position. Select SLOW
1 can (28 oz) diced tomatoes
¼ cup chopped fresh basil COOK, set temperature to LOW, and adjust time to 2 hours. Press
START/STOP. Once cooking is complete, serve over spaghetti
and add Parmesan cheese.
24 FUNCTION: pressure FUNCTION: slow cook 25Beef & Mushroom Stroganoff Tra d i t i on a l Be e f St e w
COURSE: PREP TIME: COOK TIME: YIELDS: COURSE: PREP TIME: COOK TIME: YIELDS:
ENTRÉE 20 MINUTES 4 HOURS, 10 MINUTES 6 SERVINGS ENTRÉE 20 MINUTES 2 HOURS, 40 MINUTES 6-8 SERVINGS
INGREDIENTS: DIRECTIONS: INGREDIENTS: DIRECTIONS:
2 tbsp olive oil Press BROWN/SAUTÉ, set temperature to HIGH, and then press 1 tbsp olive oil Press BROWN/SAUTÉ, set temperature to HIGH, and then press
½ lb sliced cremini mushroom START/STOP. Allow Multi-Cooker to preheat. Add half of the oil. 1½ lb stewing beef START/STOP. Allow Multi-Cooker to preheat. Add oil to Cooking
1 large onion, thinly sliced ½ tsp each salt and pepper
Add mushrooms and onion; cook, stirring, for 5 minutes or until Pot. Toss beef with salt and pepper; add to Cooking Pot. Cook,
1½ lb beef sirloin steak, cut 2 cloves garlic, minced
into ¼-inch slices lightly browned. Set aside. 2 tsp finely chopped fresh thyme stirring occasionally, for 5 to 7 minutes or until well browned. Add
½ tsp each salt and pepper 2 tbsp tomato paste garlic and thyme; cook, stirring, for 1 minute. Stir in tomato paste.
2 cloves garlic, minced Add remaining oil to Cooking Pot. Toss beef with salt and pepper. 1½ cups diced carrots Stir in carrots, potatoes and onions.
1 tbsp paprika Brown, stirring occasionally, for 5 minutes or until well browned. 2 cups quartered baby
¼ cup tomato paste red potatoes
Add garlic and paprika; return onion and mushrooms to Cooking Whisk in wine, broth and bay leaves; bring to boil. Press
1½ cups low-sodium beef broth 1 cup pearl onions, peeled
1 tbsp all-purpose flour Pot. Add tomato paste; cook for 1 minute. In a separate bowl, ½ cup red wine START/STOP. Secure the lid. Make sure Steam Release Valve
1 tbsp Worcestershire sauce whisk ¼ cup of the beef broth with flour. Set aside. 2 cups beef broth is in the “Release” (open) position. Select SLOW COOK, set
2 bay leaves 2 bay leaves temperature to HIGH, and adjust time to 2 hours, cooking until
¹⁄³ cup sour cream Add remaining beef broth, stirring to incorporate any browned 3 tbsp all-purpose flour beef and vegetables are tender. Press START/STOP.
¼ cup chopped fresh parsley 1 cup frozen peas, thawed
bits into sauce. Add Worcestershire sauce and bay leaves; return
12 oz egg noodles, cooked 2 tbsp chopped fresh chives
according to package directions beef back to Cooking Pot. Add reserved stock and flour mixture. In a separate bowl, whisk flour with 1/2 cup of the cooking liquid
and add to Cooking Pot during last 30 minutes of cooking; slow
Press START/STOP. Secure the lid. Make sure Steam Release cook for 30 minutes or until sauce has thickened. Stir in peas and
Valve is in the “Release” (open) position. Select SLOW COOK, chives. Remove bay leaf before serving.
set temperature to LOW, and adjust time to 4 hours. Press
START/STOP. Once cooking is complete, serve over egg noodles,
which have been cooked separately.
26 FUNCTION: slow cook FUNCTION: slow cook 27Green Coconut Chicken Curry Herbed Salmon Parcels
COURSE: PREP TIME: COOK TIME: YIELDS: COURSE: PREP TIME: COOK TIME: YIELDS:
ENTRÉE 15 MINUTES 45 MINUTES 6 SERVINGS ENTRÉE 5 MINUTES 3 MINUTES 4 SERVINGS
INGREDIENTS: DIRECTIONS: INGREDIENTS: DIRECTIONS:
1½ lb boneless skinless chicken Press BROWN/SAUTÉ, set temperature to HIGH, and then press 4 x 7 oz fillets salmon, skin on Place each piece of salmon in the middle of a 8˝ x 8˝ square of
breasts, sliced START/STOP. Allow Multi-Cooker to preheat. Season chicken 1 lemon, finely sliced baking paper. Evenly divide lemon, basil and dill, and place over
½ tsp each salt and pepper 1 bunch fresh basil
with salt and pepper. Add half of the oil to Cooking Pot. Brown salmon. Dot with butter. Bring corners of baking paper to the
2 tbsp canola oil 1 bunch fresh dill
1 onion, sliced chicken, stirring occasionally, for 7 minutes or until well browned. 3½ tbsp butter, room temperature center and secure to form a parcel.
2 zucchini, sliced Transfer to plate. Salt and freshly ground black
2 cloves garlic, minced pepper, to taste Place 2 cups of water in the base of the Cooking Pot. Place
1 tbsp minced fresh ginger root Add remaining oil to Cooking Pot; add onion, zucchini, garlic and 2 cups water Steaming Rack over water. Place salmon parcels on the rack.
1 can (14 oz) coconut milk
ginger. Sauté, stirring, for 5 minutes or until vegetables start to Secure the lid. Press STEAM, set pressure to HIGH, and adjust
2 tbsp Thai green curry paste
3 tbsp chopped fresh cilantro soften. Add coconut milk and curry paste, stirring to incorporate time to 3 minutes. Make sure the Steam Release Valve is in the
2 tbsp lime juice browned bits into sauce. “Seal” (closed) position. Press START/STOP. Once cooking has
1 tbsp soy sauce completed and the pressure is released, allow to cool.
1½ cups jasmine rice, cooked Press START/STOP. Return chicken to Cooking Pot. Secure the
according to package directions
lid. Make sure Steam Release Valve is in the “Release” (open)
position. Select SLOW COOK, set temperature to LOW, and
adjust time to 30 minutes. Press START/STOP.
Just before serving, add cilantro, lime juice and soy sauce. Serve
over rice.
28 FUNCTION: slow cook FUNCTION: steam 29Mexican Pulled Pork Enchilada-Stuffed Peppers
COURSE: PREP TIME: COOK TIME: YIELDS: COURSE: PREP TIME: COOK TIME: YIELDS:
ENTRÉE 15 MINUTES 2 HOURS 6 SERVINGS ENTRÉE 20 MINUTES 20 MINUTES 5 SERVINGS
INGREDIENTS: DIRECTIONS: INGREDIENTS: DIRECTIONS:
2 tbsp chili powder Mix all the ingredients except the pork, oil, tomatoes, water and 5 bell peppers (any color) Cut off the tops of the bell peppers and hollow out the insides,
1 tbsp salt flakes vinegar, together in a bowl until well blended. Rub the pork with 1 ½ lbs ground beef discarding the seeds. Set aside.
1 tbsp brown sugar 1 15oz can black beans, drained
the spice mix ensuring to cover all the pork.
1 tsp ground cumin and rinsed
½ tsp cayenne 2 cups shredded pepper-jack Press BROWN/SAUTÉ, set temperature to HIGH, and then press
½ tsp turmeric Pour the oil into the Cooking Pot. Press BROWN/SAUTÉ, set cheese START/STOP. Add oil to Cooking Pot and brown the beef for
½ tsp ground oregano temperature to HIGH, and then press START/STOP. Once 1 can of corn, drained about 5 minutes. Do not overcook. Press START/STOP.
½ tsp onion powder preheated, place pork into Cooking Pot and brown on all sides. 1 small onion, diced
½ tsp garlic powder ½ cup diced tomatoes
Press START/STOP. Add the leek to the Cooking Pot and Drain beef and place in a large mixing bowl. Stir in black beans,
½ tsp cinnamon 10oz can enchilada sauce
¼ tsp ground cloves continue to brown for 2 minutes. Add the tomatoes, water and 1 cup white wine corn, cheese, tomatoes, onion, enchilada sauce, cumin, garlic
2 tbsp of vegetable oil vinegar to the pork. Secure the Lid. Press MEAT/STEW, set 1 tsp of cumin powder and salt until evenly combined. Stuff mixture into each
1 leek, sliced pressure to HIGH, and adjust time to 2 hours. Make sure the 1 tsp garlic powder bell pepper.
3 lbs boneless pork shoulder, Steam Release Valve is in the "Seal" (closed) position. Press 1 tsp salt
rind and fat removed 1 tbsp olive oil
START/STOP. Insert Steaming Rack into Cooking Pot and then pour in wine.
14 oz tin of chopped tomatoes 1 jalapeño pepper, sliced (optional)
1 cup water 1 cup sour cream (optional) Place stuffed peppers onto rack. Secure the lid. Press
2 tbsp apple cider vinegar Once the cooking has completed, allow pressure to release BEANS/CHILI, set pressure to LOW, and adjust time to 15
Salt and freshly ground black naturally. Remove lid and shred pork with two forks. Season to minutes. Make sure the Steam Release Valve is in the “Seal”
pepper, to taste taste with salt and pepper. Stir to combine. Serve in soft tacos (closed) position. Press START/STOP. Once cooking has
Soft tacos shells, guacamole, sour
with guacamole, sour cream and salad. completed, and the pressure is released, serve with sour cream
cream and salad, to serve
and jalapeño, if desired. With any extra stuffing mixture, you can
TIP: If the sauce is too thin, thicken with 2 tbsp corn flour. Bring make additional stuffed peppers or use for another recipe later.
to a simmer until thickened.
30 FUNCTION: pressure FUNCTION: pressure 31Corned Beef Din ner ( Pressure) Corned Beef Din ner ( Slow Cook)
COURSE: PREP TIME: COOK TIME: YIELDS: COURSE: PREP TIME: COOK TIME: YIELDS:
ENTRÉE 15 MINUTES 1 HOUR, 30 MINUTES 6 SERVINGS ENTRÉE 15 MINUTES 8 HOURS 6 SERVINGS
INGREDIENTS: DIRECTIONS TO PRESSURE COOK: INGREDIENTS: DIRECTIONS TO SLOW COOK:
4 lbs corned beef brisket with Layer potatoes, carrots and cabbage into the Cooking Pot. Add 4 lbs corned beef brisket with Layer potatoes, carrots and cabbage into the Cooking Pot. Add
seasoning packet Guinness, garlic, sugar, apple cider vinegar, and black pepper on seasoning packet Guinness, garlic, sugar, apple cider vinegar, and black pepper on
6 red potatoes, washed and cut 6 red potatoes, washed and cut
top of the vegetables. Rub seasoning packet over corned beef top of the vegetables. Rub seasoning packet over corned beef
into large chunks into large chunks
1 lb baby carrots and then place into Cooking Pot on top of the cabbage. Secure 1 lb baby carrots and then place into Cooking Pot on top of the cabbage. Secure
1 head of cabbage, sliced into the lid. 1 head of cabbage, sliced into the lid.
sections ½” wide sections ½” wide
1 can (15 oz) of Stout Press MEAT/STEW, set pressure to HIGH, and adjust time to 1 1 can (15 oz) of Stout Press SLOW COOK, set temperature to LOW, and adjust
3 cloves garlic, minced 3 cloves garlic, minced
hour, 30 minutes. Make sure the Steam Release Valve is in the time to 8 hours. Make sure the Steam Release Valve is in the
2 tbsp sugar 2 tbsp sugar
2 tbsp apple cider vinegar “Seal” (closed) position. Press START/STOP. Once cooking has 2 tbsp apple cider vinegar “Release” (open) position. Press START/STOP. Once cooking has
¼ tsp ground black pepper completed, and the pressure is released, serve hot. ¼ tsp ground black pepper completed, serve hot.
32 FUNCTION: pressure FUNCTION: slow cook 33Spaghetti Squash With Bolognese ( Pressure) Spaghetti Squash With Bolognese ( Slow Cook)
COURSE: PREP TIME: COOK TIME: YIELDS: COURSE: PREP TIME: COOK TIME: YIELDS:
ENTRÉE 15 MINUTES 22 MINUTES 8 SERVINGS ENTRÉE 15 MINUTES 6-8 HOURS 8 SERVINGS
INGREDIENTS: DIRECTIONS TO PRESSURE COOK: INGREDIENTS: DIRECTIONS TO SLOW COOK:
1 large (approx. 3 lbs) Press BROWN/SAUTÉ, set temperature to HIGH, and then press 1 large (approx. 3 lbs) Press BROWN/SAUTÉ, set temperature to HIGH, and then press
spaghetti squash START/STOP. Add oil to Cooking Pot and brown the beef for spaghetti squash START/STOP. Add oil to Cooking Pot and brown the beef for
1 lb ground beef 1 lb ground beef
about 5 minutes. Do not overcook. Add onions and continue about 5 minutes. Do not overcook. Add onions and continue
1 small onion, diced 1 small onion, diced
3 cloves of garlic, minced sautéing for two more minutes. 3 cloves of garlic, minced sautéing for two more minutes.
1 tsp salt Stir in garlic, salt and pepper until fragrant. Add tomato sauce, 1 tsp salt Stir in garlic, salt and pepper until fragrant. Add tomato sauce,
1 tsp black pepper 1 tsp black pepper
1 can (28oz) tomato sauce beef broth, and bay leaf and gently stir until combined. Press 1 can (28oz) tomato sauce beef broth, and bay leaf and gently stir until combined. Press
1 cup beef broth START/STOP. 1 cup beef broth START/STOP.
1 bay leaf 1 bay leaf
Pierce approximately 10-15 holes into the spaghetti squash using a Pierce approximately 10-15 holes into the spaghetti squash using
1 tbsp olive oil 1 tbsp olive oil
¼ cup grated pecorino large knife and then place whole squash into Cooking Pot over the ¼ cup grated pecorino a large knife and then place whole squash into Cooking Pot over
Romano cheese sauce (use Steaming Rack if desired). Romano cheese the sauce (use Steaming Rack if desired).
Secure the lid. Press BEANS/CHILI, set pressure to HIGH, and Secure the lid. Press SLOW COOK, set temperature to LOW, and
adjust time to 15 minutes. Make sure the Steam Release Valve is adjust time to 6-8 hours. Make sure the Steam Release Valve is in
OPTIONAL: in the “Seal” (closed) position. Press START/STOP. Once cooking OPTIONAL: the “Release” (open) position. Press START/STOP. Once cooking
If the sauce is not thick enough If the sauce is not thick enough
has completed, and the pressure is released, you should easily be has completed, you should easily be able to pierce the squash
after cooking, you can simmer after cooking, you can simmer
until it reaches the desired able to pierce the squash with a fork. Remove the squash from until it reaches the desired with a fork. Remove the squash from the Cooking Pot and cut
thickness. Press BROWN/SAUTÉ, the Cooking Pot and cut in half. Use a spoon to scrape out the thickness. Press BROWN/SAUTÉ, in half. Use a spoon to scrape out the seeds of the squash and
set temperature to LOW, and seeds of the squash and discard. Then use a fork to gently scrape set temperature to LOW, and discard. Then use a fork to gently scrape the flesh of the squash,
then press START/STOP. Once the flesh of the squash, which should separate into long, stringy, then press START/STOP. Once which should separate into long, stringy, spaghetti-like strands.
complete, press START/STOP. complete, press START/STOP.
spaghetti-like strands. Serve spaghetti squash strands with the Serve spaghetti squash strands with the meat sauce and top with
meat sauce and top with grated cheese. grated cheese.
34 FUNCTION: pressure FUNCTION: slow cook 35Red Wine Poached Pears Double Chocolate Centered Puddings
COURSE: PREP TIME: COOK TIME: YIELDS: COURSE: PREP TIME: COOK TIME: YIELDS:
DESSERT 5 MINUTES 20 MINUTES 6 SERVINGS DESSERT 10 MINUTES 25 MINUTES 8 SERVINGS
INGREDIENTS: DIRECTIONS: INGREDIENTS: DIRECTIONS:
POACHED PEARS: POACHED PEARS: 10 tbsp butter, room temperature Grease 8 small (½ cup capacity) ramekin dishes.
6 bosc pears, peeled, Place all ingredients except cream into Cooking Pot. Secure lid. ²⁄³ cup brown sugar
core removed 1 tsp vanilla extract In a separate bowl, mix together the butter, sugar and vanilla until
Press DESSERT, set pressure to LOW, and set time to 15 minutes.
2 cardamom pods, crushed 4 oz good quality dark
Make sure the Steam Release Valve is in the “Seal” (closed) pale and creamy. Add one egg. Mix to combine. Pour in melted
2 cloves chocolate, melted
1 cinnamon stick position. Press START/STOP. 2 eggs, lightly whisked chocolate and beat well. Add remaining egg, beat well.
1 vanilla bean, split ¾ cup self-raising flour
3 cups red wine ¼ cup plain flour Sift together the flours and cocoa into a second bowl. On low
Once cooking is complete, and the pressure has released, remove
1¼ cups caster sugar ¼ cup cocoa powder speed, slowly add flour mix and milk to the creamed mixture until
pears from sauce. Press BROWN/SAUTÉ, set temperature to
2 tbsp lemon zest ¹⁄³ cup milk just combined to form a pudding. Fill ramekin dishes 1/3 full with
HIGH, and then press START/STOP. Cook sauce until reduced by 4 oz good quality dark pudding mixture, place a piece of dark chocolate onto mixture
COINTREAU CREAM: half. Serve pears with sauce and Cointreau Cream. chocolate, chopped
2 cups water
then place more pudding mixture on top of chocolate. Repeat
1½ cups thickened cream
1 tbsp Cointreau COINTREAU CREAM: with all ramekins.
2 tbsp soft icing sugar Whip all ingredients together until soft peaks form.
Cover the top of each ramekin with foil, ensuring no water can
get into puddings. Pour 2 cups of water into Cooking Pot, then
add Steaming Rack over water. Place ramekins on the rack.
Secure the lid. Press DESSERT, set pressure to HIGH, and set time
to 25 minutes. Make sure the Steam Release Valve is in the "Seal"
(closed) position. Press START/STOP.
Once cooking has completed, and the pressure is released, serve
puddings with raspberry coulis and cream.
36 FUNCTION: pressure FUNCTION: pressure 37Fruits of the Garden with a Trio of Nut Topping Chocolate Chip & Hazelnut Banana Bread
COURSE: PREP TIME: COOK TIME: YIELDS: COURSE: PREP TIME: COOK TIME: YIELDS:
DESSERT 10 MINUTES 30 MINUTES 8 SERVINGS DESSERT 15 MINUTES 1 HOUR 12 SERVINGS
INGREDIENTS: DIRECTIONS: INGREDIENTS: DIRECTIONS:
2 plums, peeled, halved, deseeded Place all but the topping ingredients into the Cooking Pot. Secure 1½ cups all-purpose flour Grease 6-cup bundt pan (or 7-inch diameter round cake pan) and
2 pears, peeled, cored, halved the lid. Press DESSERT, set pressure to HIGH, and adjust time to 1½ tsp baking powder line with enough parchment paper to overhang sides. In a bowl,
2 apples, peeled, cored, halved 1 tsp baking soda
30 minutes. Make sure the Steam Release Valve is in the “Seal” whisk together flour, baking powder, baking soda and salt. In
10 medjool dates, stones removed ½ tsp salt
14 oz can sliced peaches (closed) position. Press START/STOP. 1 egg separate bowl, whisk together egg, sugar, yogurt, oil and vanilla
14 oz can sliced apricots ¾ cup granulated sugar until blended; whisk in bananas until combined. Stir into flour
14 oz can black cherries While the fruit is cooking, melt the butter in a separate pan ½ cup plain 2% yogurt mixture. Fold in 1/2 cup chocolate chips and 1/2 cup hazelnuts.
4 tbsp light brown sugar on the stovetop and add the topping ingredients. Stir until the ½ cup vegetable oil Scrape into prepared bundt pan and smooth top. Sprinkle with
2 cinnamon quills 1 tsp vanilla extract
coconut has turned a golden brown. Set aside to cool. remaining chocolate and hazelnuts.
4 tbsp fresh orange juice 2 ripe bananas, mashed
¾ cup milk or dark
TOPPING: Once the fruit is cooked, serve warm topped with the trio of chocolate chips Add 1.5 cups of water into Cooking Pot. Place Steaming Rack
1 tbsp butter nuts topping. ¾ cup chopped hazelnuts over water. Place cake pan on Steaming Rack. Lightly cover the
½ cup almond flakes 1 1/2 cups water cake pan with a piece of paper towel and then a piece of foil.
½ cup walnuts, whole
Secure the lid. Press MULTIGRAIN, set pressure to HIGH, and
½ cup macadamia nuts, whole
1 cup shredded coconut adjust time to 1 hour. Make sure the Steam Release Valve
is in the “Seal” (closed) position. Press START/STOP. Once
cooking has completed and the pressure is released, allow cake
to cool in pan.
38 FUNCTION: pressure FUNCTION: pressure 39SPR-010618-460P P.N. 194587
Printed in China.
business as Jarden Consumer Solutions, Boca Raton, Florida 33431. Sunbeam Products, Inc. is a subsidiary of Newell Brands Inc. (NYSE: NWL).
© 2018 Sunbeam Products, Inc. doing business as Jarden Consumer Solutions. All rights reserved. Distributed by Sunbeam Products, Inc. doing
EXPRESS CROCK MD
MULTI-COOKER
AUTOCUISEUR • Visit the Crock-Pot® website at www.crockpot.com for additional recipes, hints, tips, and more.
EXPRESS CROCK thoroughly before consuming.
• Cook times are based on the approximate amount of time required to cook the recipe. Always ensure food is cooked
• Please refer to your Crock-Pot® Express Crock instruction book for directions on using your specific multi-cooker.
IMPORTANT NOTES :
Suivez-nous:
Stay connected:
REMARQUES IMPORTANTES :
• Consultez la notice d’emploi fournie avec l’autocuiseur Express Crock de Crock-PotMD pour apprendre à employer votre
modèle particulier.
• Les durées de cuisson sont basées sur le temps approximatif requis pour que la recette cuise. Assurez-vous toujours MULTI-COOKER
que le mets est parfaitement cuit avant de le déguster.
• Découvrez autres recettes, conseils, astuces, et bien plus en visitant le site Web de Crock-PotMD au www.crockpot.ca.
EXPRESS CROCK
MULTI-COOKER
© 2018 Sunbeam Products, Inc. faisant affaire sous le nom de Jarden Consumer Solutions. Tous droits réservés. Au Canada, importé et
distribué par Sunbeam Corporation (Canada) Limited de Brampton (Ontario) L6Y 0M1. Sunbeam Products, Inc. est une filiale de Newell
EXPRESS CROCK
Brands Inc. (NYSE : NWL)
EXPRESS CROCK
P.N. 194587 SPR-010618-460PCompote de fruits aux trois noix Pain aux bananes, noisettes et pepites de chocolat
SERVICE : PRÉPARATION : CUISSON : QUANTITÉ : SERVICE : PRÉPARATION : CUISSON : QUANTITÉ :
DESSERT 10 MINUTES 30 MINUTES 8 PORTIONS DESSERT 15 MINUTES 1 HEURE 12 PORTIONS
INGRÉDIENTS : DIRECTIVES : INGRÉDIENTS : DIRECTIVES :
2 prunes, pelées, coupées en Placer tous les ingrédients dans la cuve, outre ceux de la 375 mL de farine tout usage Graisser un moule à cheminée de 1,5 litre (ou un moule à gâteau
deux et dénoyautées garniture. Fermer le couvercle. Appuyer sur la touche 8 mL de levure chimique de 18 cm de diamètre) et recouvrir l’intérieur de papier sulfurisé
2 poires, épluchées, coupées 5 mL de bicarbonate de sodium
DESSERT, régler la pression à HAUT et le temps de cuisson qui retombe tout autour. Dans un bol, mélanger la farine, la levure
en deux et cœurs enlevés 3 mL de sel
2 pommes, épluchées, coupées à 30 minutes. Vérifier que la soupape d’évacuation est en 1 œuf chimique, le bicarbonate de sodium et le sel. Dans un autre bol,
en deux et cœurs enlevés position « compression » (fermée). Appuyer sur la touche 200 mL de sucre granulé battre l’œuf, le sucre, le yogourt, l’huile et la vanille pour bien les
10 dattes Medjool, dénoyautées MARCHE/ARRÊT. 125 mL de yogourt nature à 2 % mélanger ; ajouter les bananes au fouet ; verser sur la farine pour
1 boîte (398 mL) de pêches 125 mL d’huile végétale la mouiller. Incorporer 125 mL des grains de chocolat et
en tranches 5 mL d’extrait de vanille
Tandis que les fruits cuisent, faire fondre le beurre dans une 125 mL des noisettes en pliant. Vider la préparation dans le
1 boîte (398 mL) d’abricots 2 bananes mûres, écrasées
en tranches sauteuse, sur la cuisinière, puis y ajouter les ingrédients de la 200 mL de grains de chocolat au moule préparé. Répartir le reste des grains de chocolat et de
1 boîte (398 mL) de guignes noires garniture. Remuer jusqu’à ce que la noix de coco blondisse. lait ou noir noisettes dessus.
60 mL de cassonade pâle Mettre de côté pour refroidir. 200 mL de noisettes, hachées
2 bâtons de cannelle 375 mL d’eau Verser 375 mL d’eau dans la cuve et placer la grille vapeur. Poser
60 mL de jus d’orange
Servir les fruits cuits tièdes, garnis du mélange de noix. le moule sur la grille vapeur. Sans faire pression, couvrir le moule
GARNITURE : d’un essuie-tout puis de feuille d’aluminium. Fermer le couvercle.
15 mL de beurre Appuyer sur la touche MULTIGRAINS, régler la pression à HAUT
125 mL d’amandes effilées et la cuisson à 1 heure. Vérifier que la soupape d’évacuation est en
125 mL de noix de Grenoble, entières position « compression » (fermée). Appuyer sur MARCHE/ARRÊT.
125 mL de noix de macadamia, entières
Lorsque la cuisson est terminée et la pression retombée, laisser
250 mL de noix de coco râpée
refroidir le pain sans le démouler.
38 FONCTION : pression FONCTION : pression 39Poires au vin rouge Pots de creme aux deux chocolats
SERVICE : PRÉPARATION : CUISSON : QUANTITÉ : SERVICE : PRÉPARATION : CUISSON : QUANTITÉ :
DESSERT 5 MINUTES 20 MINUTES 6 PORTIONS DESSERT 10 MINUTES 25 MINUTES 8 PORTIONS
INGRÉDIENTS : DIRECTIVES : INGRÉDIENTS : DIRECTIVES :
POIRES POCHÉES : POIRES POCHÉES : 150 mL de beurre, à Beurrer 8 petits ramequins ayant une capacité de 125 mL.
6 poires bosc, épluchées Mettre tous les ingrédients, sauf la crème, dans la cuve. Fermer température ambiante
et cœur enlevé 175 mL de cassonade Dans un bol, travailler le beurre, le sucre et la vanille pour obtenir
le couvercle. Appuyer sur la touche DESSERT, régler la pression
2 capsules de cardamome – 5 mL d’extrait de vanille
à BAS et la cuisson à 15 minutes. Vérifier que la soupape un mélange pâle et mousseux. Ajouter un œuf. Bien mélanger.
écraser les graines 120 g de chocolat noir de
2 clous de girofle d’évacuation est en position « compression » (fermée). Presser qualité, fondu Incorporer le chocolat fondu et battre. Ajouter l’autre œuf
1 bâton de cannelle MARCHE/ARRÊT. 2 œufs, légèrement battus et battre.
1 gousse de vanille coupée 200 mL de farine à levure
en deux Retirer les poires de la sauce lorsque la cuisson est terminée 50 mL de farine ordinaire Tamiser les farines et le cacao dans un autre bol. À basse vitesse,
750 mL de vin rouge 50 mL de cacao en poudre ajouter petit à petit la farine et le lait au mélange crémeux pour
300 mL de sucre semoule et la pression retombée. Appuyer sur BRUNIR/SAUTER, régler 75 mL de lait
la température à HAUT puis appuyer sur la touche MARCHE/ juste les combiner ; ceci constitue la préparation de base. Remplir
30 mL de zeste de citron 120 g de chocolat noir de
ARRÊT. Cuire la sauce afin de la réduire de moitié. Servir les qualité, cassé
les ramequins au tiers de préparation, poser un morceau de
CRÈME AU COINTREAU : poires avec la sauce réduite et la crème au Cointreau. 500 mL d’eau chocolat noir dessus, puis recouvrir de plus de préparation.
375 mL de crème épaissie
15 mL de Cointreau CRÈME AU COINTREAU : Recouvrir le dessus des ramequins de feuilles d’aluminium en
30 mL de sucre glace mou Fouetter tous les ingrédients jusqu’à la formation de pics mous. veillant à ce que l’eau ne puisse pas pénétrer. Verser les 500 mL
d’eau dans la cuve, placer la grille vapeur et poser les ramequins
sur la grille. Presser DESSERT, régler la pression à HAUT et la
cuisson à 25 minutes. Vérifier que la soupape d’évacuation est en
position « compression » (fermée). Appuyer sur MARCHE/ARRÊT.
Lorsque la cuisson est terminée et la pression retombée, servir
avec un coulis de framboises et de la crème.
36 FONCTION : pression FONCTION : pression 37Courge spaghetti a la bolonaise (cuite sous pression) Courge spaghetti a la bolonaise (mijotee)
SERVICE : PRÉPARATION : CUISSON : QUANTITÉ : SERVICE : PRÉPARATION : CUISSON : QUANTITÉ :
PLAT PRINCIPAL 15 MINUTES 22 MINUTES 8 PORTIONS PLAT PRINCIPAL 15 MINUTES 6-8 HEURES 8 PORTIONS
INGRÉDIENTS: DIRECTIVES POUR CUIRE SOUS PRESSION: INGRÉDIENTS: DIRECTIVES POUR MIJOTER:
1 grosse courge spaghetti Appuyer sur BRUNIR/SAUTER, régler la température à HAUT puis 1 grosse courge spaghetti Appuyer sur BRUNIR/SAUTER, régler la température à HAUT puis
(environ 1,5 kg) presser MARCHE/ARRÊT. Verser l’huile dans la cuve et rissoler (environ 1,5 kg) presser MARCHE/ARRÊT. Verser l’huile dans la cuve et rissoler
500 g de bœuf haché 500 g de bœuf haché
la viande 5 minutes. Ne pas cuire à l’excès. Ajouter l’oignon et la viande 5 minutes. Ne pas cuire à l’excès. Ajouter l’oignon et
1 petit oignon, en dés 1 petit oignon, en dés
3 gousses d’ail, émincées continuer à sauter deux autres minutes. 3 gousses d’ail, émincées continuer à sauter deux autres minutes.
5 mL de sel Ajouter l’ail, le sel et le poivre jusqu’à ce que l’arôme se dégage. 5 mL de sel Ajouter l’ail, le sel et le poivre jusqu’à ce que l’arôme se dégage.
5 mL de poivre noir 5 mL de poivre noir
1 boîte (796 mL) de sauce tomate Mélanger la sauce tomate, le bouillon puis le laurier en remuant 1 boîte (796 mL) de sauce tomate Mélanger la sauce tomate, le bouillon puis le laurier en remuant
250 mL de bouillon de bœuf délicatement pour combiner. Appuyer sur MARCHE/ARRÊT. 250 mL de bouillon de bœuf délicatement pour combiner. Appuyer sur MARCHE/ARRÊT.
1 feuille de laurier 1 feuille de laurier
Avec un grand couteau, faire de 10 à 15 incisions dans la courge Avec un grand couteau, faire de 10 à 15 incisions dans la courge
15 mL d’huile d’olive 15 mL d’huile d’olive
50 mL de pecorino romano râpé puis placer la courge entière dans la cuve, sur la sauce (se servir 50 mL de pecorino romano râpé puis placer la courge entière dans la cuve, sur la sauce (se servir
de la grille vapeur si désiré). de la grille vapeur si désiré).
Fermer le couvercle. Appuyer sur la touche HARICOTS/CHILI, Fermer le couvercle. Presser MIJOTER, régler la température
FACULTATIF: régler la pression à HAUT et la cuisson à 15 minutes. Vérifier que FACULTATIF: à BAS et la cuisson à 6 – 8 heures. Vérifier que la soupape
Si la sauce n’est pas assez épaisse la soupape d’évacuation est en position « compression » (fermée). Si la sauce n’est pas assez épaisse d’évacuation est en position « décompression » (ouverte).
en fin de cuisson, la mijoter en fin de cuisson, la mijoter
Appuyer sur MARCHE/ARRÊT. Lorsque la cuisson est terminée Appuyer sur MARCHE/ARRÊT. Lorsque la cuisson est terminée,
pour qu’elle épaississe au goût. pour qu’elle épaississe au goût.
et la pression retombée, une fourchette devrait facilement une fourchette devrait facilement transpercer la courge. Retirer
Presser BRUNIR/SAUTER, régler Presser BRUNIR/SAUTER, régler
transpercer la courge. Retirer la courge de la cuve et la couper la température à BAS puis presser la courge de la cuve et la couper en deux. Enlever les graines à la
la température à BAS puis presser
en deux. Enlever les graines à la cuiller et les jeter. Effilocher MARCHE/ARRÊT. La sauce idéale, cuiller et les jeter. Effilocher délicatement la chair à la fourchette
MARCHE/ARRÊT. La sauce idéale,
délicatement la chair à la fourchette – elle formera de longs brins appuyer sur MARCHE/ARRÊT. – elle formera de longs brins rappelant les spaghettis. Servir ces
appuyer sur MARCHE/ARRÊT.
rappelant les spaghettis. Servir ces brins de courge spaghetti brins nappés de sauce à la viande et saupoudrés de fromage râpé.
nappés de sauce à la viande et saupoudrés de fromage râpé.
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