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