Pampered Chef's Deluxe Multi Cooker Cooking Guide

Deluxe

Cooking Guide

Contents

Get to Know Your Deluxe Multi Cooker .............................................................................3

Which Cooking Method? 6

Homemade Yogurt ............................................................................................................8

Getting Started Recipes 10

Pressure Cook Charts 12

Sous Vide Charts ............................................................................................................16

Recipes

Pressure Cooker Steak Chili 20

Pressure Cooker Ribs With Tangy BBQ Sauce ................................................................22

Pressure Cooker Tuscan Bean Soup 24

Pressure Cooker Spaghetti .............................................................................................26

Pressure Cooker Rice Pudding 28

Sous Vide New York Strip ...............................................................................................30

Sous Vide Pork Chops 32

Sous Vide Salmon ...........................................................................................................34

Sous Vide Fire-Roasted Chicken 36

Slow Cooker Butter Chicken............................................................................................38

Bonus Recipes Using Accessories

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

Multi

Lid

Lid

Selector Wheel/Start Button

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 . And when you're ready to add and start cooking on , press to start .

Cancel

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

16 Presets

The cook time can be adjusted in all presets.

Pressure Settings Default Time

This is the only setting you can adjust the pressure.

30 min 12 min 15 min 35 min 3 min 4 min 10 min 30 min 25 min 40 min 15 min

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)

Use for heat-resistant plastic, silicone, stainless steel, etc.

30 min Time only adjusts up.

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

Low, Med, High Temp

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.

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.

Volume Brightness Temp. Unit Alt

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.

• It takes a little time for pressure to build, like preheating the oven, but you’ll more than make up the time during cooking.

• Once 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

• We recommend using fresh or thawed meat for recipes made with the slow cooker setting.

• It’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

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

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

• Store-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.

• Remove 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, f ully 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

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

• All of our recipes use fresh or completely thawed foods, not frozen. Our cooking times are not accurate for frozen foods. If you choose to cook from frozen, you'll need to increase the cooking time by 50%.

• Use 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.

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

• When 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).

• Before 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.

• The 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.

• Will 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.

• If 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 cups (2 L) 2% milk

½ cup (125 mL) plain unsweetened yogurt with active cultures

Homemade Vanilla Yogurt

Makes 8 cups (2 L)

8 cups (2 L) 2% milk

½ cup (125 mL) plain unsweetened yogurt with active cultures

½ cup (125 mL) sugar

2 tbsp (30 mL) vanilla extract

Cook’s Tips

1. Add 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. Let 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. Once 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.

→ Visit our blog to see how to make yogurt with nut milks and freeze-dried cultures. U.S. Canada

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

3. Lock the lid and select ; press and hold

4. When the timer is up, press . Press

5. Remove 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 tbsp (30 mL) butter

2 tsp (10 mL) sugar

¼ tsp (1 mL) salt

1⁄8 tsp (0.5 mL) black pepper

Optional: 1 tbsp (15 mL) finely chopped parsley

1. Fill 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. When you hear beeps and Add is displayed, open the lid and submerge the bag with the seal above the water. Lock the lid; press

4. When the timer is up, press . Carefully remove the bag.

5. Add 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 tbsp (30 mL) olive oil, divided

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

2 tbsp (30 mL) Italian seasoning

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

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

1 cup (250 mL) water

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

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

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

4. When the timer is up, press . Press

5. Stir 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. Add at least 1 cup (250 mL) of water, broth, or sauce to the inner pot.

2. Remove 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. When 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

Beef Weight Fresh/Thawed Frozen

Brisket, whole 3–4 lbs. (1.5–2 kg) 50 min–1 hr 1 hr 20 min–1 hr 30 min

Chuck roast, whole 3–4 lbs. (1.5–2 kg) 50 min–1 hr 1 hr 25 min–1 hr 35 min

Ground 1–2 lbs. (0.5–1 kg) 8–10 min 12–14 min

Ribs 2–3 lbs. (1–1.5 kg) 35–40 min 1 hr–1 hr 25 min

Stew meat

Pork

1–2 lbs. (0.5–1 kg) 30–35 min 1 hr–1 hr 15 min

Ribs 3–4 lbs. (1.5–2 kg) 35–40 min 1 hr 5 min–1 hr 15 min

Sausage links 1–2 lbs. (0.5–1 kg) 4–6 min 6–8 min

Shoulder, cut 3–4 lbs. (1.5–2 kg) 35–40 min 1 hr 5 min–1 hr 15 min

Shoulder, whole 3–4 lbs. (1.5–2 kg) 1 hr 20 min–1 hr 30 min 1 hr 50 min–2 hr

Tenderloin, whole 2–3 lbs. (1–1.5 kg) 16–18 min 30–35 min

Chicken Weight Fresh/Thawed Frozen

Breasts, bone-in

2–4 lbs. (1–2 kg) 12–15 min 25–30 min

Breasts, boneless 2–4 lbs. (1–2 kg) 6–10 min 8–12 min

Legs, bone-in 2–3 lbs. (1–1.5 kg) 4–6 min 8–10 min

Thighs, bone-in 2–3 lbs. (1–1.5 kg) 10–12 min 16–20 min

Thighs, boneless 2–4 lbs. (1–2 kg) 4–6 min 6–8 min

Tenderloins 2–4 lbs. (1–2 kg) 4–6 min 6–8 min

Whole 4–5 lbs. (2–2.5 kg) 25–30 min 40–45 min

Turkey

Breast, bone-in 4–6 lbs. (2–3 kg) 45–50 min 1 hr 15 min–1 hr 20 min

Ground 1–2 lbs. (0.5–1 kg) 6–8 min 12–14 min

Legs 2–3 lbs. (1–1.5 kg) 18–20 min 25–30 min

Thighs, bone-in 2–3 lbs. (1–1.5 kg) 30–35 min 50–60 min

Grains & Rice

1. Rinse 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.

Water

Barley, pearl

Brown basmati rice

Brown jasmine rice

Brown long-grain rice

Brown short-grain rice

Brown medium-grain rice

Couscous, pearl

Couscous, quick cook

Farro

Time Release Method

2¼ cups (550 mL) 25 min Natural, 10 min

1 cup (250 mL) 15 min Natural, 10 min

1 cup (250 mL) 15 min Natural, 10 min

1 cup (250 mL) 15 min Natural, 10 min

1 ¼ cup (300 mL) 20 min Natural, 10 min

1 ¼ cup (300 mL) 20 min Natural, 10 min

1¼ cups (300 mL) 2 min Natural, 10 min

1½ cups (375 mL) 1 min Manual

1½ cups (375 mL) 12 min Natural, 10 min

Millet 2 cups (500 mL) 8 min Natural, 10 min

Quinoa 1½ cups (375 mL) 3 min Manual

Steel-cut oats

White basmati rice

White jasmine rice

White long-grain rice

White medium-grain rice

White short-grain rice

3¼ cups (800 mL) 10 min Natural, 10 min

1 cup (250 mL) 4 min Natural, 10 min

1 cup (250 mL) 4 min Natural, 10 min

1 cup (250 mL) 4 min Natural, 10 min

1½ cups (375 mL) 4 min Natural, 10 min

1½ cups (375 mL) 4 min Natural, 10 min

→ Visit our blog to learn how to make an oatmeal breakfast bar. U.S. Canada

Beans & Legumes

1. Rinse 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. When the timer is up, let the pressure naturally release for 10 minutes, then press . Press .

Time

Black beans 25 min

Black-eyed peas 15 min

Chickpeas 40 min

Vegetables

Time

Great Northern beans 28 min

Kidney beans, red 28 min

Lentils, green 5 min

Time

Navy beans 25 min

Pinto beans 25 min

Split peas, green or yellow 10 min

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. When the timer is up, press Press

Acorn squash

Place on Wire Rack Time

1½ lbs. (700 g), skin on, quartered Yes 10 min

Artichokes

3 large, stems trimmed and tops of leaves removed Yes 25 min

Beets

1 lb. (450 g), peeled and cut into 1" (2.5-cm) pieces No 10 min

Broccoli

1½ lbs. (700 g), cut into 2" (5-cm) pieces No 1 min Brussels sprouts, whole

1 lb. (450 g), trimmed as needed No 4 min

Butternut squash

1½ lbs. (700 g)

Cabbage

Cut in half lengthwise, remove seeds Yes 13 min Peeled, cut into 1" (2.5-cm) pieces No 5 min

2½ lbs. (1.1 kg), cut into wedges with core intact No 3 min Carrot

1 lb. (450 g), peeled, cut into 2" (5-cm) pieces No 4 min

Cauliflower

2 lbs. (1 kg), cut into 2" (5-cm) pieces No 1 min

Russet potatoes, red or golden

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

Spaghetti squash

No 5 min

1 lb. (450 g), cut in half lengthwise, seeded Yes 12 min

Sweet potatoes

2 lbs. (1 kg), peeled (optional), cut into 1" (2.5-cm) pieces No 4 min

Sous Vide Charts Meat & Poultry

1. Fill 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. While 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

3. When 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!

Beef Water Temperature Doneness Cook Time

Burgers

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

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

1–1½" (2.5–4-cm) thick

Tenderloin

2-4" (5-10-cm) slices

Pork

Chops, boneless

1–1½" (2.5–4-cm) thick

Ribs

Tenderloin

1½–2" (4–5-cm) slices

130°F (54°C)

Medium-rare 2–4 hr 135°F (57°C) Medium 2–4 hr 145°F (63°C) Medium-well 2–4 hr 150°F (66°C) Well-done 2–4 hr

130°F (54°C)

Medium-rare 2–4 hr 135°F (57°C) Medium 2–4 hr 145°F (63°C) Medium-well 2–4 hr 155°F (68°C) Well-done 2–4 hr

130°F (54°C) Medium-rare 2–4 hr 135°F (57°C) Medium 2–4 hr 145°F (63°C) Medium-well 2–4 hr 155°F (68°C) Well-done 2–4 hr

140°F (60°C)

Medium-rare 2–4 hr 150°F (66°C) Medium-well 2–4 hr 160°F (71°C) Well-done 2–4 hr

up to 3 lbs. (1.5 kg) 160°F (71°C) Well-done 16–18 hr

130°F (54°C)

Medium-well 2–4 hr

Medium-rare 2–4 hr 140°F (60°C) Medium 2–4 hr 150°F (66°C)

Sous Vide Cooking

Chicken Water Temperature Doneness Cook Time

Breasts, bone-in or boneless

Thighs, bone-in or boneless

145°F (63°C)

Incredibly juicy and tender 2–4 hr 150°F (66°C) So very juicy and tender 2–4 hr 155°F (68°C) So juicy 2–4 hr

165°F (74°C)

So juicy and tender 2–4 hr 165°F (74°C) Fall off the bone 4–8 hr

Seafood

1. Fill 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. While 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

3. When 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.

Seafood Water Temperature Doneness Cook Time

Firm fish: Salmon, Mahi Mahi

1–2" (2.5–5-cm) fillets

Shrimp

1 lb. (450 g)

125°F (52°C)

Flaky 1–1½ hr

130°F (55°C) Firm and tender 1–1½ hr

135°F (57°C) Barely opaque, tender 45 min–1½ hr

140°F (60°C) Firm 45 min–1½ hr

Fruits & Vegetables

Sous Vide Cooking

1. Fill 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. While 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

3. When 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.

Fruits Water Temperature Cook Time

Apple

3 large, cut in half 185°F (84°C) 1½ hr

Pear 3 medium, cut in half 185°F (84°C) 1½ –2 hr

Pineapple

1 whole, cut into 1–2" (2.5–5-cm) pieces

Vegetables

Carrots

185°F (84°C) 45 min–2 hr

Peeled 185°F (84°C) 2–2 ½ hr

Asparagus

Trimmed 185°F (84°C) 1–2 hr

Brussels sprouts

Trimmed 185°F (84°C) 1–2 hr

Cauliflower florets 185°F (84°C) 1–2 hr

Broccoli florets 185°F (84°C) 1–2 hr

Red whole baby potatoes 185°F (84°C) 2–3 hr

Russet potatoes

Cut into 1" (2.5-cm) cubes 185°F (84°C) 1–1½ hr

Sweet potatoes

Cut into 1" (2.5-cm) cubes 185°F (84°C) 1–1½ hr

Pressure Cooker

Steak Chili

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

Ingredients

1½ tsp (7 mL) oil

1 large onion, chopped

1 green bell pepper, seeded and chopped

2 garlic cloves, pressed

2 tsp (10 mL) salt

1 boneless beef chuck pot roast (2 lbs./1 kg), trimmed, cut into 1" (2.5-cm) pieces

1½ tbsp (22 mL) chili powder

1 tbsp (15 mL) ground cumin

1½ tsp (7 mL) dried oregano

1 tsp (5 mL) black pepper

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

1 can (6 oz./156 mL) tomato paste

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

Optional: sliced green onions, sour cream, shredded cheese, jalapeño slices

Directions

1. Set 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. Add the remaining ingredients. Lock the lid and select ; press and hold .

3. When the time 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.

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.

U.S. nutrients per serving: Calories 360, Total Fat 8 g, Saturated Fat 2.5 g, Cholesterol 95 mg, Sodium 750 mg, Carbohydrate 30 g, Fiber 2 g, Sugars 7 g (includes 0 g added sugar), Protein 40 g

Pressure Cooker

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

Ribs

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

1 tsp (5 mL) salt

¼ tsp (1 mL) black pepper

¼ tsp (1 mL) garlic powder

1 cup (250 mL) apple juice

Barbecue Sauce

¾ cup (175 mL) ketchup

1⁄3 cup (75 mL) Worcestershire sauce

¼ cup (60 mL) packed brown sugar

¼ cup (60 mL) apple cider vinegar

½ tsp (2 mL) garlic powder

Directions

1. Remove 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. Add the apple juice and ribs to the inner pot of the Deluxe Multi Cooker. Lock the lid and select ; press and hold .

4. When 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

6. Set 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 tbsp (30 mL) olive oil

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

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

1 large onion, finely chopped

4 garlic cloves, pressed

½ tsp (5 mL) salt

4 cups (1 L) vegetable broth

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

Directions

1. Set 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. Add the remaining ingredients. Lock the lid. Select and set the timer to 15 minutes; press and hold .

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

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

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

2 cans (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

8 servings | 20-min prep time | 1-hr, 20-min total time

Meatballs

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

½ cup (125 mL) panko crumbs

2 eggs

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

2 garlic cloves, pressed

2 tsp (10 mL) Italian seasoning

¾ tsp (4 mL) salt

½ tsp (2 mL) black pepper

1 tbsp (15 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. Set 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. For 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. Stir in the chicken broth, scraping any browned bits from the bottom of the pot.

Spaghetti & Sauce

2 tbsp (30 mL) olive oil

6 garlic cloves, pressed

1 tsp (5 mL) Italian seasoning

½ tsp (2 mL) red pepper flakes (optional)

4 cups (1 L) chicken broth

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

1 large carrot, peeled and grated

¼ tsp (1 mL) salt

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

½ cup (125 mL) water

5. Add 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. Stir 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. Serve 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 servings | 5-min prep time | 40-min total time

Ingredients

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

1 cup (250 mL) water

¼ tsp (1 mL) salt

2 cups (500 mL) whole milk, divided

1⁄3 cup (75 mL) sugar

2 eggs

¼ tsp (1 mL) almond or vanilla extract

¾ cup (175 mL) raisins

Cinnamon or nutmeg

Optional: Toasted almond slices

Directions

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

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

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

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

5. Select 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. Let 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.

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.

U.S. 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

Sous Vide Cooking

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

Steaks

2 boneless 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 tbsp (45 mL) butter, softened

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

2 tsp (10 mL) finely chopped fresh rosemary

1 small garlic clove, pressed

1 tsp (5 mL) salt

½ tsp (2 mL) black pepper

1 tbsp (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 tbsp (45 mL) butter, softened

1 tbsp (15 mL) crumbled blue cheese

2 tsp (10 mL) finely chopped chives

Directions

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 130°F (54°C) for medium-rare and the timer to 2 hours; press and hold

2. Season 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 .

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. When the timer is up, press . Remove the bag from the water and the steaks from the bag. Remove the butter from refrigerator.

5. Heat 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

Sous Vide Cooking

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

Ingredients

1 tsp (5 mL) dried thyme

1 tsp (5 mL) garlic powder

½ tsp (2 mL) salt

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

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

1 red bell pepper, seeded and diced

1 tbsp (15 mL) vegetable oil

¼ cup (60 mL) orange juice

2 tbsp (30 mL) butter

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. Add 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. 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 . When the timer is up, press

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

5. Heat 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. Reduce 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

Sous Vide Cooking

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

Salmon & Marinade

¼ cup (60 mL) reducedsodium soy sauce

2 tbsp (30 mL) rice vinegar

2 tbsp (30 mL) honey

1 tbsp (15 mL) sesame oil

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

½ tsp (2 mL) garlic powder

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

1 green onion, thinly sliced

Asparagus

1 bunch asparagus, trimmed

1 tbsp (15 mL) olive oil

1⁄8 tsp (0.5 mL) salt

Directions

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. 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

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.

U.S. nutrients per serving: Calories 480 , Total Fat 30 g, Saturated Fat 6 g, Cholesterol 95 mg, Sodium 750 mg, Carbohydrate 15 g, Fiber 2 g, Sugars 11 g (includes 9 g added sugar), Protein 38 g

Sous Vide

Fire-Roasted Chicken

Sous Vide Cooking

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

Ingredients

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

1 tsp (5 mL) salt

1 tsp (5 mL) garlic powder

1 tsp (5 mL) paprika

½ tsp (2 mL) black pepper

2 tbsp (30 mL) olive oil

6 large garlic cloves, thinly sliced

¾ tsp. (4 mL) red pepper flakes

1 medium onion, finely chopped

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

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

Optional: Grated Parmesan cheese

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. Season 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. 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 . When the timer is up, press . Remove the bag from the water. Remove the chicken from the bag reserving the juice.

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.

U.S. nutrients per serving: Calories 310, Total Fat 11g, Saturated Fat 2 g, Cholesterol 125mg, Sodium 890 mg, Carbohydrate 9 g, Fiber 1 g, Sugars 4 g (includes 0 g added sugar), Protein 40 g

Slow Cooker Butter Chicken

6 servings | 15-min prep time | 4-hr, 15-min total time

Ingredients

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

1 can (6 oz./156 g) tomato paste

¾ cup (175 mL) water

½ medium red onion, finely chopped

4 tbsp (60 mL) butter

6 garlic cloves, pressed

1" (2.5-cm) piece of ginger, peeled, minced, about 1 tbsp (15 mL) (see cook's tip)

1 tbsp (15 mL) ground coriander

2 tsp (10 mL) smoked paprika

1 tsp (5 mL) cumin

1 tsp (5 mL) turmeric

1 tsp (5 mL) sugar

1 tsp (5 mL) salt

½ tsp (2 mL) cayenne pepper

½ cup (125 mL) heavy whipping cream

Cooked white basmati rice

Optional: Chopped cilantro, naan

Directions

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

2. Lock the lid and select on High for 4 hours or Low for 6 hours; press and hold

3. When 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.

U.S. nutrients per serving: Calories 360, Total Fat 21 g, Saturated Fat 11 g, Cholesterol 185 mg, Sodium 570 mg, Carbohydrate 9 g, Fiber 2 g, Sugars 2 g (includes 1 g added sugar), Protein 32 g

Even More

Recipes to Make & Love

You’ll have even more delicious choices when using our Deluxe Multi Cooker accessories!

Pressure Cooker Multigrain Bread

Pressure Cooker Beet Salad 44

Pressure Cooker Shrimp & Grits

Pressure Cooker Barbacoa Burrito Bowl With Cilantro-Lime Rice

Lemon-Raspberry Cheesecake With Raspberry Whipped Cream 50

Pressure Cooker ChocoFlan

Sous Vide Egg Bites 54

Sous Vide Stuffed Burgers

Sous Vide Pork Tenderloin With Vegetables

Pressure

Pressure

Pressure

Pressure

Using the Steamer Baskets

Steam vegetables, meat, fish, dumplings, and even make tamales with our steamer baskets. Plus, you can easily cook two different foods at the same time!

1. Fill the inner pot of the Deluxe Multi Cooker with 1 cup (250 mL) of water.

2. Add food to the basket(s) and lower into the Deluxe Multi Cooker. Lock the lid, select , and set the time according to the chart. Press and hold . When the timer is up, press to manually release the pressure.

Soft foods cook during the pressure-building time. Set the time for 1 minute and when the time is displayed, press and

3. Carefully remove the lid and lift the basket(s) out by the handle using oven mitts.

Vegetables

Asparagus

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

Baby Carrots

Basket Size Time

Small See above

1 lb. (450 g) Small 6 min

Broccoli Florets

1 lb. (450 g), cut into 2" (5-cm) pieces Large See above

Butternut Squash

1 lb. (450 g), cut into 1" (2.5-cm) pieces Small 12 min

Cauliflower Florets

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

Green Beans

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

Red Potatoes (small)

Large See above

Large 1 min

1–2 lbs. (450 g–1 kg), cut into quarters Large 6 min

Sweet Potatoes

1–2 lbs. (450 g–1 kg), peeled and cut into 1" (2.5-cm) pieces

Other Foods

Boneless, Skinless Chicken Breasts

Large

1 lb. (450 g): 8 min

2 lbs. (1 kg): 12 min

1 lb. (450 g). Lay flat in the basket without overlapping. Large 8 min

Chicken Sausage

14 oz. (397 g). Pierce several times with a fork. Small 6 min

Hard-Boiled Eggs

Up to 7 eggs. Place in the basket in a single layer. Large 12 min Mussels

2 lbs. (1 kg), rinse in cold water Large See above

Salmon Filets

12 oz. (340 g). Lay as flat as possible in the basket. Large 5 min Shrimp (frozen)

2 lbs. (1 kg) Large See above

Pressure Cooker

Multigrain Bread

You’ll Also Need: Pressure Cooker Ceramic Pot

12 servings | 1-hr, 45-min prep time | 2-hr, 30-min total time

Ingredients

³⁄4 cup plus 2 tbsp (205 mL) old-fashioned oats, divided

1 pkg (2¼ tsp/8 g) active dry yeast

1 tsp (5 mL) salt

3½ cups (875 mL) bread flour, divided

1¼ cups (300 mL) warm water (120°F–130°F/49°C–54°C)

¼ cup (50 mL) butter, softened

¼ cup plus 2 tbsp (80 mL) honey, divided Oil for brushing

Directions

1. In a large mixing bowl, combine ¾ cup (175 mL) of the oats, yeast, salt, and 2 cups (500 mL) of flour. Add the water, butter, and ¼ cup (50 mL) of the honey. Beat on low speed with an electric mixer until moistened then on medium speed for 3 minutes.

2. Add the remaining flour and beat until thoroughly mixed into a stiff batter. Brush the inside of the Pressure Cooker Ceramic Pot with oil and place the dough into the pot. Place the ceramic pot on the wire cradle and lower it into the inner pot of the Deluxe Multi Cooker. Lock the lid and select on Med for 30 minutes. Press and hold

3. When the timer is up, press . Remove the ceramic pot. Scrape the dough out and shape it into a mound (the dough will be slightly sticky). Clean the ceramic pot and lightly brush the inside with oil. Place the dough back in the pot.

4. Microwave the remaining 2 tbsp (30 mL) of honey on HIGH for 10 seconds. Brush the top of the dough with warm honey and sprinkle with the remaining 2 tbsp (30 mL) of oats. Lower the ceramic pot into the Deluxe Multi Cooker. Lock the lid and select on Med for 30 minutes. Press and hold . Meanwhile, preheat the oven to 350°F (180°C).

5. When the timer is up, press . Carefully remove the ceramic pot from the wire cradle and bake, uncovered, until the top of the bread is a deep golden brown, 40–45 minutes. Place on a cooking rack for 10 minutes, then remove the bread from the pot. Cool completely.

Cook’s Tip

The bread flour in this recipe will give your bread better texture. If you substitute allpurpose flour, the bread won’t hold together as well when you slice it.

U.S. nutrients per serving: Calories 230, Total Fat 5 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Sodium 200 mg, Carbohydrate 40 g, Fiber 2 g, Sugars 8 g, Protein 6 g

Pressure Cooker Beet Salad

6 servings | 15-min prep time | 30-min total time

Ingredients

1 lb. (450 g) golden beets (about 4 medium), cleaned and peeled

¾ cup (175 mL) orange juice

½ cup (125 mL) olive oil

¼ cup (60 mL) apple cider vinegar

1 tbsp (15 mL) honey or agave

2 tsp (10 mL) salt

1 tsp (5 mL) black pepper

1 tsp (5 mL) onion powder

1 tsp (5 mL) Italian seasoning

½ tsp (2 mL) garlic powder

½ cup (125 mL) sour cream or Greek yogurt

2 large beefsteak tomatoes, sliced

5 oz. (150 g) arugula (about 4 cups/1 L)

5 oz. (150 g) feta or goat cheese, crumbled

Optional toppings: Slivered almonds, dried cranberries

Directions

1. Cut the beets into ¼" (6-mm) slices and place in the inner pot of the Deluxe Multi Cooker.

2. In a small bowl, whisk together the orange juice, oil, vinegar, honey, salt, pepper, onion powder, Italian seasoning, and garlic powder; pour over the beets.

3. Lock the lid and select (high pressure) for 10 minutes. When the timer is up, press , then press to manually release the pressure. Drain the beets, reserving ¹/ ³ cup (75 mL) of the cooking liquid. Place the beets in the refrigerator (see cook’s tip).

4. For the dressing, whisk together the sour cream and the reserved liquid until smooth. Chill until ready to serve.

5. To serve, alternately arrange the beets and tomato slices on a platter. Top with the arugula and feta. Sprinkle on the almonds and cranberries, if you’d like. Drizzle with the dressing or serve on the side.

Cook’s Tips

To clean beets, cut the top and bottom off, then peel with a vegetable peeler or paring knife.

If you’d like to serve the salad right away, you can place the cooked beets in an ice bath to quickly cool them.

Any color beets will work. With red beets, the cooking liquid makes a bright pink dressing!

U.S. nutrients per serving: Calories 330, Total Fat 27 g, Saturated Fat 8 g, Cholesterol 35 mg, Sodium 1,090 mg, Carbohydrate 19 g, Fiber 3 g, Sugars 14 g (includes 3 g added sugar), Protein 6 g

Pressure Cooker

Shrimp & Grits

6 servings | 5-min prep time | 30-min total time

Shrimp

1 tbsp (15 mL) vegetable oil

2 links spicy chicken sausage (like andouille), sliced

1 green bell pepper, seeded and sliced

1 orange or yellow bell pepper, seeded and sliced

2 green onions, thinly sliced

2 garlic cloves, pressed

1 tbsp (15 mL) Seasoning Salt

1 can (14.5 oz./411 g) fire-roasted diced tomatoes, undrained

1 lb. (450 g) medium shrimp (41–50 count), peeled, deveined, and tails removed

Grits

3 cups (750 mL) boiling water

1 cup (250 mL) instant grits or instant polenta (see cook’s tip)

¼ tsp (1 mL) salt

4 oz. (125 g) cheddar cheese, coarsely grated (1 cup/250 mL)

Directions

1. Set the Deluxe Multi Cooker to on Med; press and hold . Add the oil to the inner pot and heat for 2 minutes. Add the sausage and cook until browned, about 3 minutes. Add the peppers, white parts of the onions, garlic, and Seasoning Salt. Cook until softened, about 3 minutes.

2. Stir in the tomatoes and shrimp; press . Place the wire rack on top of the shrimp.

3. Pour the water into the Pressure Cooker Ceramic Pot ; whisk in the grits or polenta and salt. Cover and carefully lower the pot onto the rack. Lock the lid and select ; press and hold . When the timer is up, press . Press to manually release the pressure.

4. Whisk the grits until smooth, then whisk in the cheese. Serve the shrimp and sausage over the grits. Top with the remaining green onions.

Cook’s Tip

Instant polenta has a coarser texture, closer to how this dish is traditionally served, whereas instant grits are finer and found in most grocery stores. With such a slight difference in texture, use whichever is available in your area. It’ll be delicious whatever type you use.

U.S. nutrients per serving: Calories 360, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 160 mg, Sodium 980 mg, Carbohydrate 28 g, Fiber 1 g, Total Sugars 3 g (includes 0 g added sugars), Protein 27 g

Barbacoa Burrito Bowl With Cilantro-Lime Rice

6 servings | 15-min prep time | 50-min total time

Barbacoa Beef

½ cup (125 mL) low-sodium chicken broth

2 tbsp (30 mL) apple cider vinegar

2 tbsp (30 mL) lime juice

2 chipotle chili peppers in adobo sauce (canned)

2 tsp (10 mL) Chipotle Rub

2 garlic cloves, peeled

1 tbsp (15 mL) vegetable oil

1½ lbs. (700 g) beef chuck or pot roast, fat trimmed, cut into 2" (5-cm) cubes

½ tsp (2 mL) salt

½ tsp (2 mL) black pepper

Directions

1. Combine the chicken broth, vinegar, lime juice, chipotle peppers, rub, and garlic in a narrow jar or container. Puree with an immersion blender until smooth.

2. Set the Deluxe Multi Cooker to on High. Heat the oil in the inner pot for 3 minutes. Season the beef with salt and pepper. Add the beef and brown on all sides. Pour the chipotle mixture over the beef and continue cooking for 5 minutes.

3. To make the rice, place the rice, broth, garlic, and half of the cilantro into the Pressure Cooker Ceramic Pot and cover. Place the wire rack in the inner pot with the beef. Place the pot into the wire cradle and lower it onto the wire rack. Set to for 20 minutes.

Cilantro-Lime Rice

1½ cups (375 mL) long-grain white rice, rinsed

2 cups (500 mL) low-sodium chicken broth

1 garlic clove, pressed

1⁄3 cup (75 mL) fresh cilantro leaves, divided

½ lime, juiced

Optional toppings: Lime wedges, avocado slices, sliced green onions, tomato, cheese, jalapeños, guacamole

4. When the timer is up, let the steam release naturally for 10 minutes, then press . Press . Carefully remove everything from the inner pot.

5. To serve, fluff the rice with the remaining cilantro and the lime juice. Shred the beef. Place the rice and beef in a bowl and add your favorite toppings.

Cook’s Tip

Love the chipotle sauce? Of course you do! Go ahead and use it with chicken, fish, or pork carnitas, to give any meal a zesty boost.

U.S. nutrients per serving: Calories 360, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 65 mg, Sodium 610 mg, Carbohydrate 42 g, Fiber 1 g, Sugars 1 g (includes 0 g added sugar), Protein 27 g

Lemon-Raspberry Cheesecake

With Raspberry Whipped Cream

8 servings | 20-min prep time | 1-hr, 15-min total time

Crust

1 cup (250 mL) shortbread cookie crumbs (about 5 oz./150 g of cookies)

2 tbsp (30 mL) butter, melted

1 tbsp (15 mL) granulated sugar

Filling

2 pkg (8 oz./250 g each) cream cheese, softened

½ cup (125 mL) granulated sugar

2 eggs

Juice from 1 lemon, plus zest from 2 lemons

1 tbsp (15 mL) cornstarch

¼ cup (60 mL) seedless raspberry jam

Raspberry Whipped Cream

1 cup (250 mL) heavy whipping cream

1 tbsp (15 mL) powdered sugar

2 tbsp (30 mL) seedless raspberry jam

Optional toppings: Fresh raspberries, shortbread cookie crumbs

Directions

1. Combine the cookie crumbs, melted butter, and sugar in a small bowl. Press the crumb mixture evenly into the bottom of the Pressure Cooker Springform Pan

2. For the filling, use an electric mixer on medium speed to beat the cream cheese in a large plastic bowl. Add the sugar, eggs, lemon juice, lemon zest, and cornstarch. Beat until just incorporated (overmixing will cause the cheesecake to crack). Spread the filling evenly over the crust.

3. Spoon the raspberry jam randomly over the filling. Use a knife to gently swirl into the filling (see cook’s tip). Cover the pan with foil.

4. Pour 1 cup (250 mL) of water into the inner pot of the Deluxe Multi Cooker. Add the wire rack to the inner pot. Place the pan in the wire cradle and lower it onto the rack. Lock the lid and select . Press and hold

5. When the timer is up, let the steam release naturally for 10 minutes, then press . Press

6. Carefully remove the pan* and the foil covering. The center may not look completely set but will firm as it cools. Let cool completely. Loosen the collar of the pan, cover, and refrigerate for at least 3 hours, or overnight.

7. For the raspberry whipped cream, whisk the cream and powdered sugar in a medium plastic mixing bowl with an electric mixer on mediumhigh speed until soft peaks form. Add the jam and continue whisking until stiff peaks form.

8. To serve, top each slice with whipped cream, raspberries, and cookie crumbs, if you'd like.

* The springform pan will be hot, so use oven mitts or grips when removing from the inner pot.

Cook’s Tip

The secret to a pretty top is to not over-swirl. Run a knife or toothpick through the raspberry jam and cheesecake filling until it’s just marbled.

U.S. nutrients per serving: Calories 530, Total Fat 39 g, Saturated Fat 22 g, Cholesterol 150 mg, Sodium 260 mg, Carbohydrate 40 g, Fiber 0 g, Sugars 31 g (includes 15 g added sugar), Protein 7 g

Pressure Cooker Chocoflan

8 servings | 10-min prep time | 25-min total time

Cake

¼ cup (60 mL) caramel sauce

2 tbsp (30 mL) vegetable oil, plus additional for oiling the pan

1½ cups (375 mL) devil’s food or dark chocolate cake mix

½ cup (125 g) water

1 egg

Directions

1. Place the Pressure Cooker Fluted Cake Pan on the wire stand. Add the caramel to the bottom of the pan, then lightly spray or coat the sides of the pan with oil. Whisk the oil, cake mix, water, and egg together in a small bowl. Evenly distribute the batter on the caramel.

2. For the custard, whisk the egg, egg yolks, and sour cream together in a small bowl. Add the remaining ingredients and mix until well combined. Slowly pour over the cake batter.

3. Pour 1 cup (250 mL) of water into the inner pot of the Deluxe Multi Cooker ; lower the rack and cake pan into the inner pot. Lock the lid and select for 15 minutes. Press and hold

Custard

1 egg

2 egg yolks

½ cup (125 mL) sour cream

1 cup (250 mL) evaporated milk

¾ cup (175 mL) sweetened condensed milk

1 tsp (5 mL) vanilla extract

4. When the timer is up, press , then press to manually release the pressure. Carefully lift the pan out and remove it from the wire rack.* Let cool in the pan for 1 hour before releasing.

5. Loosen the cake from the pan and carefully invert the pan onto a serving dish. Serve immediately or refrigerate.

* The pan and rack will be hot, so use oven mitts or grips when removing from the inner pot.

U.S. nutrients per serving (1 slice): Calories 360, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 115 mg, Sodium 360 mg, Carbohydrate 50 g, Fiber 0 g, Sugars 25 g, Protein 9 g

You’ll Also Need: Pressure Cooker Fluted Cake Pan

Sous Vide Egg Bites

Vide Cooking

7 servings | 10-min prep time | 2-hr, 10-min total time

Ingredients

6 large eggs*

1⁄3 cup (75 mL) cottage cheese (any type)

¼ tsp (1 mL) salt

Oil for spritzing or brushing

¾ cup (175 mL) optional add-ins (cooked meat, cheese, diced vegetables)

* For egg white bites, replace the whole eggs with 12 egg whites or 1½ cups (375 mL) of liquid egg whites

Directions

1. Fill the inner pot of the Deluxe Multi Cooker with 7 cups (1.75 L) of water. Lock the lid and select . Set to 172°F (78°C) for 90 minutes. Press and hold to preheat.

2. Meanwhile, combine the eggs, cottage cheese, and salt in a small bowl.

3. Spritz or brush the wells of the Silicone Egg Bites Mold with oil. Divide the egg mixture evenly between the wells, no more than 2/3 full. Evenly distribute any add-ins into the egg mixture and gently push down with a silicone spatula to submerge. Cover with the egg bites lid and place on the egg bites rack.

4. When the Deluxe Multi Cooker displays Add, open the lid and use the rack to carefully lower the mold into the inner pot. Lock the lid; press

5. When the timer is up, press . Remove the rack and mold; remove the mold lid. Invert the mold onto a cutting board and gently squeeze or pinch the bottom to release the egg bites. If needed, you can use a silicone spatula or other non-sharp tool to remove the egg bites from the mold. Let cool to serve or store.

Cook’s Tips

When using veggies, avoid frozen veggies and those that have a lot of moisture, like tomatoes (use sun-dried tomatoes instead).

Cooked meat and cheese combinations are great! Think chorizo and Mexican cheese, ham and Swiss, or whatever you like or have in the fridge.

Egg bites can be made ahead and frozen. For a protein-packed breakfast or snack, just thaw and heat in the microwave for a couple of minutes.

→ Visit our blog to learn more ways to use the Silicone Egg Bites Mold.

U.S. Canada

U.S. nutrients per serving: Calories 70, Total Fat 4.5 g, Saturated Fat 1.5 g, Cholesterol 160 mg, Sodium 180 mg, Carbohydrate 1 g, Fiber 0 g, Sugars 1 g (includes 0 g added sugar), Protein 7 g

Sous Vide Stuffed Burgers

Sous Vide Cooking

4 servings | 15-min prep time | 2-hr, 15-min total time

Pimiento Cheese Dip

1 green onion, cut in 3 pieces

¼ cup (60 mL) 2% plain low-fat Greek yogurt

½ jar (4 oz./125 g) diced pimientos (about ¼ cup/60 mL), drained

1⁄8 tsp (0.5 mL) black pepper

2 oz. (60 g) reduced-fat sharp cheddar cheese, coarsely grated (½ cup/125 mL), divided

2 oz. (60 g) Monterey Jack cheese, coarsely grated (½ cup/125 mL), divided

Burgers

1½ lbs. (700 g) 85% lean ground beef

1 tsp (5 mL) salt

1 tsp (5 mL) black pepper

1 tbsp (15 mL) oil

4 potato buns

8 slices of tomato, about 2 large

4 pieces of romaine lettuce

8 slices cooked bacon

Directions

1. Fill the inner pot of the Deluxe Multi Cooker with water to 1" (2.5 cm) below the 1/2 fill line. Lock the lid and select . Set to 140°F (60°C) for 2 hours for medium burgers (see cook’s tip); press and hold . While preheating, make the dip.

2. For the dip, process the onion in a food processor until finely chopped. Add the yogurt, pimientos, and pepper; process until combined. Add half of the grated cheeses; process to combine, scraping down the sides of the bowl as needed. Repeat with the remaining cheese; set aside.

3. Season the ground beef with the salt and pepper, mix, and divide into eight equal portions, about 3 oz. (90 g) each. Flatten each into a 4"–5" (10–13-cm) patty. Gently make a very shallow well in each patty about 2½" (6 cm) in diameter.

4. Place 2 tbsp (30 mL) of cheese dip into each well of four patties. Cover with the remaining patties. Carefully press the sides together to seal the edges.

5. Place the burgers in a single layer in a large resealable freezer bag with space between each burger, remove the air, and seal. When you hear beeps and Add is displayed, open the lid and submerge the bag with the seal above the water. Lock the lid; press . When the timer is up, press . Carefully remove the bag.

6. Heat the oil in a cast iron skillet on mediumhigh heat for 3 minutes. Remove the burgers from the bag, pat dry, and sear until well browned, about 1 minute per side.

7. To assemble the burgers, place a patty on a bun and top with lettuce, tomato, and bacon.

Cook’s Tips

Cooking burgers sous vide gives you the doneness you want. If you prefer, you can set to 130°F (54°C) for medium-rare or 145°F (63°C) for medium-well. For serving flexibility, the burgers will maintain their temperature in the water bath for up to two hours after cooking.

Store any leftover dip in the fridge. You can also serve it with crackers, pretzels, or veggies.

→ Our Reusable Storage Bags are perfect for sous vide cooking! You can find them on pamperedchef.com or pamperedchef.ca.

U.S. Canada

U.S. nutrients per serving: Calories 660, Total Fat 38 g, Saturated Fat 15 g, Cholesterol 145 mg, Sodium 1,410 mg, Carbohydrate 30 g, Fiber 1 g, Sugars 6 g (includes 3 g added sugar), Protein 47 g

Sous Vide Pork Tenderloin With Vegetables

Sous Vide Cooking

4 servings | 5-min prep time | 2-hr, 35-min total time

Ingredients

1 pork tenderloin (about 1½ lbs./700 g)

2 yellow squash (about 1 lb./450 g), cut into ½" (1-cm) half moons

1½ cups (375 mL) fresh green beans (about 10 oz./300 g), trimmed

1⁄3 cup, plus 1 tbsp (90 mL) olive oil, divided

1 lemon, juiced (about 3 tbsp/45 mL)

1 tbsp (15 mL) Herbs de Provence Seasoning

1 tbsp (15 mL) onion powder

2 tsp (10 mL) salt

1 tsp (5 mL) black pepper

Directions

1. Fill the inner pot of the Deluxe Multi Cooker with water to just below the 1/2 fill line. Lock the lid and select . Set to 140°F (60°C) for 2 hours for medium (see cook’s tip). Press and hold . While preheating, place the pork tenderloin, squash, and green beans in a large resealable freezer bag.

2. In a small bowl, whisk together 1⁄3 cup (75 mL) of oil, lemon juice, seasoning, onion powder, salt, and black pepper. Pour into the bag and gently massage to evenly distribute the liquid.

3. When you hear beeps and Add is displayed, open the lid and submerge the bag into the water with the seal above the water. Lock the lid; press When the timer is up, press . Carefully remove the bag.

4. Heat the remaining oil in a large skillet over high heat for 3–5 minutes. Transfer the pork and vegetables to the skillet, reserving the liquid. Sear the pork until browned, 1–2 minutes per side, and sauté the vegetables until they reach desired tenderness, 2–4 minutes.

5. Remove the pork and let rest for 5 minutes before slicing. Place the veggies on a platter and top with the sliced pork. Serve with the reserved juice, if you’d like.

Cook’s Tip

Cooking pork to medium keeps the inside moist and tender, like a steak. And, as it rests after cooking, the internal temperature will increase a bit.

→ Our Reusable Storage Bags are perfect for sous vide cooking! You can find them on pamperedchef.com or pamperedchef.ca.

U.S. Canada

U.S.