Deluxe Multi Cooker Guide & Recipes

Deluxe Multi Cooker

Cooking Guide

Deluxe Multi Cooker

Guide

Before using your Deluxe Multi Cooker for the first time, do an initial test run. You’ll find the instructions in the use and care manual. Always follow all the safety instructions listed in the use and care manual such as using heat-safe oven mitts or pads when handling hot items and how to safely release pressure after cooking. The inner pot has two fill lines marked: 2/3 PC Max and 1/2. When cooking foods that expand like rice, don’t fill above the 1/2 line. Let’s get cooking!

Get to Know Your Deluxe Multi Cooker

Control Buttons

Steam-Release

This releases pressure after cooking is done.

• Natural Release is when you let the the unit sit for 10 minutes after cooking is done so the pressure releases slowly. Then press to release any remaining pressure.

• Manual Release is when you press immediately after cooking is done. This stops certain foods like pasta from overcooking.

Selector Wheel/Start

Turn the selector wheel to choose a preset and other settings, then press to select. When ready to start cooking, press and hold.

Cancel

You can press this at any time to cancel an operation.

16 Presets

The cook time can be adjusted in all presets.

More Cooking Methods Defaults

Saute or sear in the inner pot. Choose Low to sweat or soften veggies; Med to pan sear and saute; High to stir-fry and brown meat.

Set the time depending on when you want your food ready. You can also use Low to keep food warm (mashed potatoes, stuffing) and your stovetop free for big gatherings.

You can adjust the temp so your food cooks just the way you want it. When using this setting, Custom on the center display will light up.

Choose based on your recipe:

Low: 91° F (33 ° C)

Med: 98 ° F (37 ° C)

High: 105 ° F (40 ° C)

You can also use this setting on Med to proof dough.

20 min

Low: 8 hr

High: 4 hr

140 ° F (60 ° C)

3 hr

8 hr

Center Control & Display Settings

Pressure

In , you can choose pressure levels from 1–7 (7 is high). If our recipes don’t indicate the level, use 7.

Delay

Keep Warm

Circle Indicator

This lets you delay the start of cooking, but it only delays the start of the cooking cycle and not the time it takes to heat up or release pressure. It does not work with , , , , or

This turns on automatically when cooking is done to keep food hot until ready to eat. You’ll see the timer count up so you know how long it’s been warming. It does not work with , , , , or

This shows the progress of preheating, cooking, and keeping your food warm so you know the status at all times.

Low, Med, High Temp

For and , you can cook on Low, Med, or High depending on the recipe and what you’re cooking. For , you can choose Low or High based on how long you want the food to cook.

Press and hold and together at the same time to get a separate screen where you can choose the volume and display brightness, Fahrenheit or Celsius, and adjust for high altitude cooking if needed.

Which Cooking Method?

That depends on three things: time, temperature, and texture. See how to get the very best results, every time.

Pressure Cook

No planning required! Fast, flavorful meals, even from frozen.

How It Works

Pressure and steam speed up cooking up to 70% faster than other methods, locking in nutrients and adding moisture.

Best For

Quick cooking: Enjoy fork-tender pot roast in under an hour!

Most foods: Chicken, roasts, firm veggies, potatoes, dried beans, rice, soup, dessert, you name it!

Need to Know

• Liquid creates the steam and pressure, so add at least 1 cup (250 mL) or what the recipe calls for.

• I t takes a little time for pressure to build, like preheating the oven, but you’ll more than make up the time during cooking.

• O nce cooking begins, there’s no peeking. Let the presets take the guesswork out of making everyday favorites.

Slow Cook

How It Works

Zero fuss. Just add ingredients and let it do its thing.

Food cooks on a low temperature for hours which tenderizes meat and adds rich flavor.

Best For

Hands-off cooking: Add ingredients in the morning, let cook all day, and have a flavorful, tender one-pot meal ready for dinner. Roasts, soups, chili: Soup, stew, and chili are always winners. So are briskets, short ribs, chuck roasts, pork shoulder, and lamb shanks.

Need to Know

• I t’s best to brown meat first for better flavor and texture.

• You can add foods at different stages, but lifting the lid causes heat to escape. It might take extra time for it to return to the cooking temp (like opening the oven door).

• Fresh herbs, other than rosemary, dry out during slow cooking, so use dried herbs or add fresh herbs right at the end.

Sous Vide

How It Works

Food is sealed in an airtight bag and is placed in a temperature-controlled water bath to slowly and gently cook. The result: Every part of the food—inside and out, top to bottom—cooks to the same temperature and texture.

Best For

Predictable results: No more undercooked centers with overcooked outsides. For the best results, quickly sear right before serving to add color, texture, and even more flavor.

Meat, fish, and veggies: Great for tender cuts of meat, firm fish, chicken, or to tenderize tougher cuts of meat. Plus, veggies taste as vibrant as they look.

Water Bath Know-How

• S tore-bought resealable freezer bags are sturdier than storage bags. You can also use reusable silicone bags or vacuum-sealed bags.

• Place the food in a single layer in the bag so everything cooks evenly.

• R emove the air from the bag before sealing. You can either press on the bag with your forearm to expel the air, or you can lower the bag into a pot of water and the water pressure will push the air out.

• To cook, fully submerge the bag leaving the seal outside of the water. If it floats, you can clip a binder clip to the bottom of the bag and place a heavy spoon into the clip opening. Or, you can place the wire rack on top of the bag and add pie weights or heavy spoons if needed.

Need to Know

• P reheating the water takes about 35 minutes, so this is a good time to prep and marinade.

• A ll of our recipes use fresh or completely thawed foods, not frozen. Our cooking times are not accurate for frozen foods.

• U se garlic powder instead of raw garlic for two reasons: taste and safety. With this slower cooking method, raw garlic can turn bitter, and in rare cases, can become unsafe to eat.

• Most meats can remain in the water bath after reaching the set temperature without overcooking for up to two hours, so you have plenty of wiggle room for serving.

• We recommend cooking all food at or above 130°F (54.5°C), searing proteins after cooking, and chilling food immediately after cooking when storing.

The secret to restaurant-quality steaks, fish fillets, and chops.

Homemade Yogurt

With just two ingredients and five minutes of hands-on time, you can have creamy yogurt, made just the way you like it.

Yogurt Vocabulary

Live or Active Cultures: These are good bacteria that turn milk into yogurt and give it its texture and tangy flavor. You’ll need live cultures, or yogurt starter, for the first batch. Any plain, unflavored store-bought yogurt with live yogurt cultures will do. After that, you can use your homemade yogurt as the starter. Science!

Culturing: This is the amount of time it takes for milk and starter to turn into yogurt, anywhere from 8–24 hours. The longer it cooks, the tangier it gets. At 16 hours or longer, the tanginess will be similar to store-bought yogurt. When adding sugar before culturing, we recommend culturing no longer than 16 hours.

Milk Protein Skin: As milk heats up, a skin can form on the surface, so stir regularly. There’s nothing wrong with the skin other than it leaves hard bits in the otherwise smooth yogurt. Just skim off when done cooking.

Need to Know

Before Culturing

• W hen adding the starter, the milk must be 105–115°F (41–46°C). If it’s too hot it won’t properly culture (like yeast when making bread).

• B efore adding the yogurt starter to the milk, whisk a small amount of the heated milk into the starter in a separate bowl. This way, the starter will be smooth and evenly distribute.

Thick Yogurt

• Place a strainer such as a fine mesh sieve lined with cheesecloth, coffee filters, or high-quality paper towels over a large bowl to catch liquid. Then add the yogurt, cover with plastic wrap, and refrigerate until desired consistency, about six hours for Greek-style yogurt.

• T he liquid that drains off after straining (whey) can be used in protein drinks, smoothies, soup, marinades, as a starter to make more yogurt, or as a substitute for buttermilk.

Storing

• Gently spoon into individual portions or storage containers without stirring.

• You might notice some separation. This is normal, especially with longer culturing.

• W ill stay fresh in your refrigerator for up to two weeks.

Next Batches

• You can use yogurt starter from your homemade yogurt for up to a week.

• I f your yogurt is not culturing as quickly as earlier batches, the starter may be too weak. Use store-bought yogurt in your next batch.

Homemade Yogurt

Makes 8 cups (2 L)

8 c ups (2 L) 2% milk

½ c up (125 mL) plain unsweetened yogurt with active cultures

Homemade Vanilla Yogurt

Makes 8 cups (2 L)

8 c ups (2 L) 2% milk

½ c up plain (125 mL) unsweetened yogurt with active cultures

½ c up (125 mL) sugar

2 t bsp (30 mL) vanilla extract

Cook’s Tips

1. A dd the milk to the inner pot. Select on Low and heat the milk until it reaches to 180–185°F (82–85°C), 20–25 minutes. Stir occasionally to prevent skin from forming. Press

2. L et the milk cool to 105–115°F (41–46°C), about 1 hour at room temperature. Stir as needed to keep skin from forming. If any forms, skim it off.

3. In a small bowl, whisk ½ cup (125 mL) of the warm milk into the starter yogurt. Pour the mixture in the inner pot and stir well to blend. For vanilla yogurt, add the sugar and vanilla.

4. Cover and select on Med. Set the timer to 8 hours or up to 12 hours for tangier yogurt; press and hold

5. O nce the timer is up, press . Gently spoon into storage containers without stirring. Chill before eating. Serve with fresh fruit, if you’d like.

The thickness and creaminess of the yogurt depends on the milk you use. If you use skim milk, the yogurt will be a little thinner. Don’t add anything other than sugar and vanilla before culturing. Anything acidic, like fresh fruit, can be added right before serving.

Getting Started Recipes

Learn how easy it use different settings and cooking methods with these foolproof recipes.

Easy-to-Peel Hard-Boiled Eggs

1. Place the wire rack in the inner pot of the Deluxe Multi Cooker

2. A dd 1 cup (250 mL) of water to the inner pot and place 6 eggs on the wire rack.

3. L ock the lid and select ; press and hold

4. W hen the timer is up, press . Press .

5. R emove the eggs and place in cold, running water for several minutes to stop the cooking.

Sous Vide Carrots

1 lb. (450 g) baby carrots

2 t bsp (30 mL) butter

2 t sp (10 mL) sugar

¼ t sp (1 mL) salt

1⁄8 t sp (0.5 mL) black pepper

O ptional: 1 tbsp (15 mL) finely chopped parsley

1. F ill the inner pot with water to the 1/2 fill line. Lock the lid and select . Set the temperature to 185°F (84°C) and the time to 2 hours; press and hold

2. Place the carrots, butter, sugar, salt, and pepper in a single layer in a gallon-sized resealable bag, remove the air, and seal.

3. W hen you hear beeps and Add is displayed, open the lid and submerge the bag with the seal above the water. Lock the lid; press and hold

4. W hen the timer is up, press . Carefully remove the bag.

5. A dd the carrots and juices to a large skillet and heat over medium-high heat for 3–5 minutes, stirring occasionally until any excess liquid evaporates. Garnish with parsley, if you’d like.

Pressure Cooker Chicken Parmesan Pasta

2 t bsp (30 mL) olive oil, divided

1 l b. (450 g) chicken tenderloins, cut into bite-size pieces

2 t bsp (30 mL) Italian seasoning

1 j ar (24 oz./650 mL) tomato pasta sauce

2 c ups (500 mL) uncooked penne pasta (8 oz./250 g)

1 c up (250 mL) water

1 o z. (30 g) Parmesan cheese, finely grated (½ cup/125 mL)

3 o z. (90 g) mozzarella cheese, coarsely grated (¾ cup/175 mL)

1. S et to on Med; press and hold . Heat 1 tbsp (15 mL) of oil in the inner pot for 3 minutes. In a small bowl, toss the chicken with the seasoning to coat.

2. A dd half of the chicken and cook uncovered for 5–7 minutes, stirring once, until browned (the chicken will not be cooked through). Remove from the inner pot. Repeat with the remaining oil and chicken. Press

3. R eturn the chicken to the pot. Add the sauce, pasta, and water. Lock the lid and select Set for 5 minutes; press and hold

4. W hen the timer is up, press . Press

5. S tir the Parmesan cheese into the pasta. Top with mozzarella cheese and cover. Let stand for 3–4 minutes before serving.

Pressure Cooking Charts

Meat & Poultry

1. A dd at least 1 cup (250 mL) of water, broth, or sauce to the inner pot.

2. R emove the meat from its packaging (see cook’s tip) and add to the inner pot. Lock the lid. Select the setting and set the timer according to the chart; press and hold to start cooking.

3. W hen the timer is up, press . Press

Cook’s Tips

It can be difficult to remove the original packaging from meat when it’s frozen. Before freezing, place the meat in a resealable bag in a single layer to make it easier to remove when frozen.

The cooking times are recommendations and may vary based on the amount and thickness of the food being cooked. If you’re cooking very thick cuts of meat, additional time may be required

Grains & Rice

1. R inse 1 cup (250 mL) of grains or rice in cool water. Add to the inner pot with 1 tbsp (15 mL) of oil and the suggested amount of water. Lock the lid.

2. Select the setting and set the time. Press and hold to start cooking.

3. When the timer is up, release the pressure using the recommended method.

Beans & Legumes

1. R inse and sort 1 cup (250 mL) of dried beans or legumes in cool water. Add to the inner pot with 3 cups (750 mL) of water and 1 tbsp (15 mL) of oil. Lock the lid.

2. Select and set the timer according to the chart. Press and hold to start cooking.

3. W hen the timer is up, let the pressure naturally release for 10 minutes, then press . Press

Black beans 25 min

Black-eyed peas 15 min

Chickpeas 40 min

Vegetables

1. Add at least 1 cup (250 mL) of water and the prepared vegetables to the inner pot. Lock the lid.

2. Select and set the timer according to the chart; press and hold to start cooking

3. W hen the timer is up, press . Press .

Tip: We don’t recommend pressure cooking tender vegetables such as peas, asparagus, or summer squash because they can easily overcook.

Acorn squash

1½ lbs. (700 g), skin on, quartered

Artichokes

3 large, stems trimmed and tops of leaves removed

Beets

1 lb. (450 g), peeled and cut into 1" (2.5-cm) pieces

Broccoli

1½ lbs. (700 g), cut into 2" (5-cm) pieces

sprouts, whole

1 lb. (450 g), trimmed as needed

Butternut squash 1½ lbs. (700 g) Cut in half lengthwise, remove seeds

Peeled, cut into 1" (2.5-cm) pieces

2½ lbs. (1.1 kg), cut into wedges with core intact

Carrot 1 lb. (450 g), peeled, cut into 2" (5-cm) pieces

Cauliflower

2 lbs. (1 kg), cut into 2" (5-cm) pieces

Russet potatoes, red or golden

2 lbs. (1 kg), peeled (optional), cut into 1" (2.5-cm) pieces

Spaghetti squash

1 lb. (450 g), cut in half lengthwise, seeded

Sweet potatoes

2 lbs. (1 kg), peeled (optional), cut into 1" (2.5-cm) pieces

Sous Vide Charts

Meat & Poultry

1. F ill the inner pot to the 1/2 fill line with water. Lock the lid and select . Set the temperature and time according to the chart; press and hold

2. W hile the water is heating, prepare the meat or poultry and place in a single layer in a gallon-sized resealable bag. Remove the air and seal. When you hear three beeps and Add is displayed, open the lid and submerge the bag with the seal above the water. Lock the lid; press and hold

3. W hen the timer is up, press Remove the bag from the water.

Cook’s Tips

After removing the cooked meat from the bag, place on a paper-towel lined plate and pat dry on both sides. Then, for better flavor, color, and texture, quickly sear right before serving.

The food will reach the set temp at the minimum cook time and hold that temp in the water bath without overcooking until the maximum cook time, so dinner is ready when you are!

Burgers

4 patties (8 oz./125 g each), 80% lean ground chuck

Steak: New York strip, ribeye, sirloin, T-bone

Seafood

1. F ill the inner pot to the 1/2 fill line with water. Lock the lid and select . Set the temperature and time according to the chart; press and hold

2. W hile the water is heating, place fish in a single layer in a gallon-sized resealable bag. Remove the air and seal. When you hear three beeps and Add is displayed, open the lid and submerge the bag with the seal above the water. Lock the lid; press and hold

3. W hen the timer is up, press Remove the bag from the water.

Cook’s Tips

After removing the cooked fish from the bag, place on a paper-towel lined plate and pat dry on both sides. Then, for better flavor, color, and texture, quickly sear firm fish right before serving. The fish will reach the set temp at the minimum cook time and hold that temp in the water bath without overcooking until the maximum cook time.

Fruits & Vegetables

1. F ill the inner pot to the 1/2 fill line with water. Lock the lid and select . Set the temperature and time according to the chart; press and hold

2. W hile the water is heating, place fruit or veggies in a single layer in a gallon-sized resealable bag. Remove the air and seal. When you hear three beeps and Add is displayed, open the lid and submerge the bag with the seal above the water. Lock the lid; press and hold

3. W hen the timer is up, press Remove the bag from the water.

Cook’s Tip

The food will reach the set temp at the minimum cook time and hold that temp in the water bath without overcooking until the maximum cook time.

Vegetables

Pressure Cooker Steak Chili

Ingredients

1½ t sp (7 mL) oil

1 large onion, chopped

1 green bell pepper, seeded and chopped

2 g arlic cloves, pressed

2 t sp (10 mL) salt

1 b oneless beef chuck pot roast (2 lbs./1 kg), trimmed, cut into

1" (4-cm) pieces

1½ t bsp (22 mL) chili powder

Directions

1 . S et the Deluxe Multi Cooker to on Low; press and hold . Add the oil and heat for 3 minutes. Add the onion, bell pepper, garlic, and salt. Cook uncovered for 4 minutes, stirring frequently. Press

2 . A dd the remaining ingredients. Lock the lid and select ; press and hold

3. W hen the timer is up, let the steam release naturally for 10 minutes, then press . Press . The chili will thicken after standing for 5–10 minutes. Serve with toppings, if you’d like.

1 t bsp (15 mL) ground cumin

1½ t sp (7 mL) dried oregano

1 t sp (5 mL) black pepper

1 c an (28 oz./796 mL) diced tomatoes, undrained

1 c an (6 oz./156 mL) tomato paste

2 c ans (16 oz./454 mL each) red kidney beans, drained and rinsed

O ptional: sliced green onions, sour cream, shredded cheese, jalapeño slices

Cook’s Tip

You can use 1 cup (250 mL) of dried beans for the canned beans. Just add 2 cups (500 mL) of water in step 2 and increase the cooking time to 50 minutes.

Pressure Cooker Ribs With Tangy BBQ Sauce

4 servings | 10-min prep time | 1-hr, 10-min total time

Ribs

1 r ack pork loin baby back ribs (about 3 lbs./1.5 kg)

1 t sp (5 mL) salt

¼ t sp (1 mL) black pepper

¼ t sp (1 mL) garlic powder

1 c up (250 mL) apple juice

Directions

1 . R emove the membrane from the rack of ribs (see cook’s tip).

2 . Combine the salt, pepper, and garlic powder in small bowl. Season both sides of the ribs with the seasoning mixture, then cut into four portions.

3. A dd the apple juice and ribs to the inner pot of the Deluxe Multi Cooker Lock the lid and select ; press and hold

4. W hen the timer is up, let the steam release naturally for 10 minutes, then press . Press . Remove the ribs and cover with foil to keep warm. Reserve ½ cup (125 mL) of the juices in the inner pot.

5. For the barbecue sauce, add the ingredients to the reserved juices. Select on Med; press and hold . Bring to a boil and cook uncovered for 10 minutes, stirring frequently. Press

Barbecue Sauce

¾ c up (175 mL) ketchup

1⁄3 c up (75 mL) Worcestershire sauce

¼ c up (60 mL) packed brown sugar

¼ c up (60 mL) apple cider vinegar

½ t sp (2 mL) garlic powder

6. S et your oven to broil on high. Place the ribs on a medium sheet pan. Brush with ½ cup (125 mL) of the sauce. Broil for 5–6 minutes or until the sauce is bubbly and begins to caramelize. Serve with the remaining sauce.

Cook’s Tip

The membrane on the ribs is tough and holds in excess fat. To remove the membrane, lay the ribs meaty side down. Use the tip of a small knife to gently cut under the membrane on one corner. Lift the corner of the membrane and gently pull it away from the ribs.

U.S. nutrients per serving: Calories 620, Total Fat 35 g, Saturated Fat 12 g, Cholesterol 150 mg, Sodium 1500 mg, Carbohydrate 36 g, Fiber 0 g, Sugars 32 g (includes 25 g added sugar), Protein 41 g

Pressure Cooker Tuscan Bean Soup

8 servings | 15-min prep time | 55-min total time

Ingredients

2 t bsp (30 mL) olive oil

3 m edium carrots, peeled, cut into ½" (1-cm) pieces

2 c elery stalks, cut into ½" (1-cm) pieces

1 large onion, finely chopped

4 g arlic cloves, pressed

½ t sp (5 mL) salt

4 c ups (1 L) vegetable broth

1 c an (28 oz./796 mL) diced tomatoes, undrained

Directions

1 . S et the Deluxe Multi Cooker to on Low, press and hold . Heat the oil in the inner pot for 3 minutes. Add the carrots, celery, onion, garlic and salt. Cook uncovered for 5 minutes, stirring frequently. Press

2 . A dd the remaining ingredients. Lock the lid. Select and set the timer to 15 minutes; press and hold

3. W hen the timer is up, let the steam release naturally for 10 minutes, then press . Press . Open the lid and discard the rosemary stems.

4. S erve with additional grated Parmesan cheese, if you’d like.

6 c ups (1.5 L) kale leaves, coarsely chopped (see cook’s tip)

2 c ans (15.5 oz./540 mL each) cannellini (white kidney) beans, rinsed and drained

1 oz. (30 g) Parmesan cheese with the rind (see cook’s tips), plus additional for serving

2 sprigs fresh rosemary

Cook’s Tips

To quickly remove kale leaves from the stem, hold the thick end of the stem with one hand and pinch and pull the leaf along the stem with your other hand.

The Parmesan cheese rind dissolves in the soup as it cooks thickening the broth and adding richness.

U.S. nutrients per serving: Calories 170, Total Fat 4.5 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 910 mg, Carbohydrate 25 g, Fiber 10 g, Sugars 6 g, Added Sugars 0 g, Protein 8 g

Pressure Cooker Spaghetti

Meatballs

1 lb. (450 g) 93% lean ground turkey or ground chicken

½ c up (125 mL) panko crumbs

2 e ggs

1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL), plus additional for serving

2 g arlic cloves, pressed

2 t sp (10 mL) Italian seasoning

¾ t sp (4 mL) salt

½ t sp (2 mL) black pepper

1 t bsp (5 mL) olive oil

Directions

1 . Combine the meatball ingredients, except the oil, in a large bowl. Shape into 1½" (4-cm) meatballs, about 22 in total.

2 . S et the Deluxe Multi Cooker to on Med and set the timer to 24 minutes; press and hold . Heat the oil in the inner pot for 3 minutes. Add half of the meatballs and cook until all sides are browned, 6–8 minutes; remove and set aside. Repeat with the remaining meatballs. (The meatballs may not be fully cooked at this point.)

3. F or the sauce, heat the oil in the inner pot for 2 minutes. Add the garlic, seasoning, and red pepper flakes (if using); cook 1 minute, stirring constantly. Press

4. S tir in the chicken broth, scraping any browned bits from the bottom of the pot.

Spaghetti & Sauce

2 t bsp (10 mL) olive oil

6 g arlic cloves, pressed

1 t sp (5 mL) Italian seasoning

½ t sp (2 mL) red pepper flakes (optional)

4 c ups (1 L) chicken broth

1 c an (28 oz./794 mL) crushed tomatoes, undrained

1 large carrot, peeled and grated

¼ t sp (1 mL) salt

1 lb. (450 g) spaghetti noodles, broken into thirds

½ c up (125 mL) water

5. A dd the tomatoes, carrot, and salt; stir well. Add the spaghetti. Select and set to 8 minutes. When the timer is up, press . Press to manually release the pressure. Gently stir until the spaghetti is completely separated.

6. S tir the meatballs and water into the spaghetti mixture. Select on Low, set to 5 minutes; press and hold Cook uncovered until the meatballs are cooked through, stirring occasionally. Press

7. S erve with additional Parmesan cheese, if you’d like.

U.S. nutrients per serving: Calories 400, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 70 mg, Sodium 1070 mg, Carbohydrate 55 g, Fiber 4 g, Sugars 7 g (includes 0 g added sugar), Protein 27 g

Pressure Cooker Rice Pudding

6

Ingredients

1 c up (250 mL) arborio rice (see cook’s tip)

1 c up (250 mL) water

¼ t sp (1 mL) salt

2 c ups (500 mL) whole milk, divided

1⁄3 c up (75 mL) sugar

Directions

1 . A dd the rice, water and salt to the inner pot of the Deluxe Multi Cooker. Select and set to 3 minutes; press and hold .

2 . W hen the timer is up, let the steam release naturally for 10 minutes, then press Press

3. S tir in 1½ cups (375 mL) of milk and the sugar; stir until combined.

4. W hisk the eggs, remaining milk, and extract in a medium bowl.

5. S elect on High. Strain the egg mixture (see cook’s tip) into the inner pot. Cook, stirring constantly, until it starts to boil, about 5–7 minutes. Press Carefully remove the inner pot and stir in the raisins.

6. L et stand for 15 minutes to serve warm or chill until cold. To serve, sprinkle with cinnamon or nutmeg. Top with toasted almonds, if you’d like.

2 e ggs

¼ t sp (1 mL) almond or vanilla extract

¾ c up (175 mL) raisins

Cinnamon or nutmeg

O ptional: Toasted almond slices

Cook’s Tips

This recipe uses arborio rice, the type of rice used to make risotto. There is no need to rinse it before cooking as this would remove the starchy coating that creates its creaminess.

We recommend using a fine mesh strainer to strain the milk and egg mixture before cooking. Sometimes the egg whites don’t thoroughly blend into the mixture which results in bits of scrambled egg whites in the pudding.

servings | 5-min prep time | 40-min total time

nutrients per serving: Calories 260, Total Fat 5 g, Saturated Fat 2g, Cholesterol 70 mg, Sodium 160 mg, Carbohydrate 49 g, Fiber 2 g, Sugars 24 g (includes 6 g added sugar), Protein 9 g

Sous Vide New York Strip

4 servings | 35-min prep time | 2-hr, 35-min total time

Steaks

2 b oneless New York strip steaks, 1–1½" (2.5–4-cm) thick (8–10 oz./ 250–300 g each), patted dry

Compound Butter Recipes

Sun-Dried Tomato

3 t bsp (45 mL) butter, softened

2 sun-dried tomatoes packed in oil, drained and minced (1 tbsp/15 mL)

2 t sp (10 mL) finely chopped fresh rosemary

1 small garlic clove, pressed

Directions

1 t sp (5 mL) salt

½ t sp (2 mL) black pepper

1 t bsp (15 mL) canola oil

Garlic Lemon Basil

3 tbsp (45 mL) butter, softened

1 tbsp (15 mL) finely chopped fresh basil

½ tsp (2 mL) lemon zest

1 small garlic clove, pressed

Chive Blue Cheese

3 t bsp (45 mL) butter, softened

1 t bsp (15 mL) crumbled blue cheese

2 t sp (10 mL) finely chopped chives

1 . Fill the inner pot of the Deluxe Multi Cooker to the 1/2 fill line with water. Lock the lid and select Set to 135°F (57°C) for medium-rare and the timer to 2 hours; press and hold .

2 . S eason the steaks with salt and pepper. Place in a single layer in a gallon-sized resealable bag, remove the air, and seal. When you hear three beeps and Add is displayed, open the lid and submerge the bag with the seal above the water. Lock the lid; press and hold

3. Choose which compound butter you’d like. Combine all the ingredients in a small bowl. Place the butter mixture on a small piece of plastic wrap or parchment paper and wrap tightly into a small log. Refrigerate until ready to serve.

4. W hen the timer is up, press Remove the bag from the water and the steaks from the bag. Remove the butter from refrigerator.

5. H eat the oil in a cast iron or stainless steel skillet over high heat for 3–5 minutes. Pat the steaks with a paper towel to dry. Sear until well browned, about 1 minute per side.

6. Transfer to a cutting board and top with slices of compound butter. Let stand at least 5 minutes. Cut each steak in half to serve.

U.S. nutrients per serving (steak only): Calories 280, Total Fat 21 g, Saturated Fat 7 g, Cholesterol 90 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 0 g, Sugars 0 g (includes 0 g added sugar), Protein 23 g

Sous Vide Pork Chops

4 servings | 35-min prep time | 2-hr, 35-min total time

Ingredients

1 t sp (5 mL) dried thyme

1 t sp (5 mL) garlic powder

½ t sp (2 mL) salt

4 b oneless pork chops, 1" (2.5-cm) thick (6 oz./175 g each), patted dry

Directions

1 . Fill the inner pot of the Deluxe Multi Cooker to the 1/2 fill lin e with water. Lock the lid and select . Set to 140°F (60°C) and the timer to 2 hours. Press and hold

2 . A dd the thyme, garlic powder, and salt in a small bowl; mix to combine. Season both sides of the pork chops. Place the pork chops in a single layer in a gallon-sized resealable bag, remove the air, and seal.

3. W hen you hear three beeps and Add is displayed, open the lid and submerge the bag with the seal above the water. Lock the lid; press and hold . When the timer is up, press

4. R emove the bag from the water and the pork chops from the bag reserving the juice. Pat the chops with a paper towel to dry.

1 c an (15.25 oz./451 mL) whole kernel corn, drained

1 r ed bell pepper, seeded and diced

1 t bsp (15 mL) vegetable oil

¼ c up (60 mL) orange juice

2 t bsp (30 mL) butter

5. H eat the oil in a large cast iron or stainless steel skillet on high heat for 3–5 minutes. Sear until well browned, about 1 minute per side. Remove and set aside.

6. R educe the heat to medium. Add the bell pepper; cook and stir for 2 minutes. Add the reserved juice, corn, orange juice, and butter. Cook and stir until the sauce has thickened slightly, about 2 minutes.

7. Divide the corn mixture onto plates and top with the pork chops. Drizzle any sauce left in the skillet over the chops.

U.S. nutrients per serving: Calories 490, Total Fat 32 g, Saturated Fat 12 g, Cholesterol 115 mg, Sodium 740 mg, Carbohydrate 14 g, Fiber 3 g, Sugars 9 g (includes 0 g added sugar), Protein 32 g

Sous Vide Salmon

Salmon & Marinade

¼ c up (60 mL) reducedsodium soy sauce

2 t bsp (30 mL) rice vinegar

2 t bsp (30 mL) honey

1 tbsp (15 mL) sesame oil

1 t sp (5 mL) fresh ginger, peeled and grated (or ¼ tsp/1 mL dried)

Directions

½ t sp (2 mL) garlic powder

4 skin-on salmon fillets (6 oz./175 g each), patted dry

1 green onion, thinly sliced

Asparagus

1 b unch asparagus, trimmed

1 t bsp (15 mL) olive oil

1⁄8 t sp (0.5 mL) salt

1 . Fill the inner pot of the Deluxe Multi Cooker to the 1/2 fill line with water. Lock the lid and select Set to 120°F (49°C) and the timer to 60 minutes; press and hold

2 . Combine the marinade ingredients in a small bowl. Place the salmon in a single layer in a gallon-sized resealable plastic or silicone bag; pour in the marinade, remove the air, and seal. Refrigerate.

3. W hen you hear three beeps and Add is displayed, open the lid and submerge the bag with the seal above the water. Lock the lid. Press and hold

4. Combine the asparagus, oil, and salt in a large bowl. Place the asparagus on a large sheet pan.

5. Five minutes before the sous vide timer is up, place the oven rack 2–5" (5–13 cm) from the broiler and preheat on high. When the timer is up, press Carefully remove the bag from the water. Drain the marinade from the bag.

6. Place the salmon on the sheet pan with the asparagus. Broil for 3–5 minutes or until the salmon is slightly golden brown and the asparagus is tender. You can remove the salmon and continue broiling the asparagus for 3–4 minutes if you like it more cooked. Sprinkle the green onion over salmon before serving.

Cook’s Tip

Keeping the skin on the salmon helps hold the fillets together while cooking. After broiling, you can immediately remove the skin while the fish is hot if you’d like.

servings | 5-min prep time | 1-hr, 35-min total time

Sous Vide

Fire-Roasted Chicken

4 servings | 5 min prep time | 2-hr, 50-min total time

Ingredients

4 b oneless, skinless chicken breasts, 1" (2.5-cm) thick (6 oz./175 g each)

1 t sp (5 mL) salt

1 t sp (5 mL) garlic powder

1 t sp (5 mL) paprika

½ t sp (2 mL) black pepper

2 t bsp (30 mL) olive oil

6 large garlic cloves, thinly sliced

Directions

1 . Fill the inner pot of the Deluxe Multi Cooker to the 1/2 fill lin e with water. Lock the lid and select . Set to 145°F (63°C) and the timer to 2 hours. Press and hold

2 . S eason the chicken with salt, garlic powder, paprika, and black pepper. Place in a single layer in a gallon-sized resealable bag, remove the air, and seal.

3. W hen you hear three beeps and Add is displayed, open the lid and submerge the bag with the seal above the water. Lock the lid; press and hold . When the timer is up, press . Remove the bag from the water. Remove the chicken from the bag reserving the juice.

¾ t sp. (4 mL) red pepper flakes

1 m edium onion, finely chopped

1 c an (15 oz./398 mL) fire-roasted diced tomatoes, undrained

1⁄3 c up (75 mL) fresh basil, coarsely chopped

O ptional: Grated Parmesan cheese

4. For the sauce, pour the water out of inner pot and wipe dry. Set to on Med and heat the oil for 3 minutes. Add the garlic and red pepper flakes. Cook, stirring frequently, until the garlic begins to brown, 1–2 minutes. Add the onion and cook until softened, 3–4 minutes, stirring frequently. Add the tomatoes and reserved juice. Simmer until slightly reduced, 3–4 minutes. Press . Stir in the basil.

5. To serve, pour half of the sauce into a serving dish. Top with the chicken and the remaining sauce. Sprinkle with Parmesan cheese, if you’d like.

Slow Cooker Butter Chicken

Ingredients

2 lbs. (1 kg) boneless, skinless chicken thighs, cut into 1" (2.5-cm) pieces

1 c an (6 oz./156 g) tomato paste

¾ c up (175 mL) water

½ m edium red onion, finely chopped

4 t bsp (60 mL) butter

6 g arlic cloves, pressed

1" (2.5-cm) piece of ginger, peeled, minced, about 1 tbsp (15 mL)

(see cook's tip)

Directions

1 t bsp (15 mL) ground coriander

2 t sp (10 mL) smoked paprika

1 t sp (5 mL) cumin

1 t sp (5 mL) turmeric

1 t sp (5 mL) sugar

1 t sp (5 mL) salt

½ t sp (2 mL) cayenne pepper

½ c up (125 mL) heavy whipping cream

Cooked white basmati rice

O ptional: Chopped cilantro, naan

1 . Combine the chicken with the remaining ingredients, except the heavy whipping cream, in the inner pot of the Deluxe Multi Cooker.

2 . L ock the lid and select on High for 3 hours or Low for 6 hours; press and hold

3. W hen the timer is up, press . Unlock the lid and stir in the cream. Serve with basmati rice. Top with chopped cilantro and serve with naan, if you’d like.

Cook’s Tip

The way you prepare your ginger can change the flavor and texture of your dish. Grating ginger releases more juice and gives the ginger a more intense flavor than other preparations, while finely chopping gives the ginger a crunch and less intense flavor.