INSTRUCTION BOOKLET

Recipe Booklet

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Cuisinart Electric Pressure Cooker CPC-600 Series
For your safety and continued enjoyment of this product, always read the instruction book carefully before using. IB-7077

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed including the following: 1.Read all instructions. 2.Do not touch hot surfaces of pressure cooker. Use handles only. 3.Close supervision is necessary when the pressure cooker is used near children. It is not intended for use by children. 4.NEVER ATTEMPT TO OPEN LID WHILE THE UNIT IS OPERATING. Do not open the pressure cooker until the unit has cooled and all internal pressure has been released. If lid is difficult to rotate, this indicates that the cooker is still pressurized. Do not force it to open. Any pressure in the cooker can be hazardous. See Operating Instructions, page 5. 5.Do not place the pressure cooker in a heated oven or on any stovetop. 6.Extreme caution must be used when moving a pressure cooker containing hot liquids or foods. 7.Do not use the pressure cooker for other than intended use. 8.This appliance cooks under pressure. Improper use may result in scalding injury. Make certain unit is properly closed before operating. See Operating Instructions, page 5. 9.Do not fill unit over 35 full. When cooking foods that expand during cooking, such as dried vegetables, legumes, beans, and grains, do not fill the unit over full. Overfilling may cause a risk of clogging the pressure limit valve and developing excess pressure. 10.To protect against electrical shock, do not immerse cord, plugs, or outer vessel in water or other liquids. 11.Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or removing parts.
12.Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner. 13.Do not let cord hang over edge of table or counter, or touch hot surfaces. 14.Use of accessories not specifically recommended by Cuisinart may cause damage to unit. 15.Do not use outdoors. 16.Do not use under hanging cabinets; steam from pressure release may cause damage. 17.Always attach plug to appliance first, before plugging into wall outlet. To disconnect, turn control to off, then remove plug from outlet. 18.Be aware that certain foods, such as applesauce, cranberries, pearl barley, oatmeal and other cereals, split peas, noodles, macaroni, rhubarb, or spaghetti can foam, froth and sputter, and clog the pressure release devices. These foods should not be cooked in a pressure cooker unless following a Cuisinart Electric Pressure Cooker recipe. 19.Always check the pressure release devices for clogging before use. 20.Do not use this pressure cooker for pressure frying oil.
If a long extension cord is used, the marked electrical rating of the extension cord must be at least as great as the electrical rating of the appliance, and the longer cord should be arranged so that it will not drape over the or tabletop where it can be pulled on by children or tripped over.
11. Power Cord 12. Lid Handle 13. Lid 14. Sealing Ring Supporting Cover 15. Rubber Grommet 16. Upper Ring 17. Control Panel 18. Trivet - Used for some recipes such as desserts. See Recipe Booklet.

CONTENTS

Important Safeguards.. 2 Special Cord Set Instructions.. 2 Introduction.. 3 Parts and Features.. 3 Before First Use. 4 Instructions for Use. 4 Operating Instructions.. 5. Pressure Cooker Settings. 6 Safety Valves... 6 Cleaning.. 7 Troubleshooting.. 7 Warranty.. 8

INTRODUCTION

SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY
SPECIAL CORD SET INSTRUCTIONS
A short power-supply cord is provided to reduce the risks resulting from becoming entangled in or tripping over a longer cord. Longer extension cords are available and may be used if care is exercised in their use.
Youre about to experience a better, faster, and healthier way of cooking. Your Cuisinart Electric Pressure Cooker seals in steam to cook hotter and faster, and it seals in nutrients as well. Cook in less water and experience textures and tastes that are simply sensational. Features easy touch-button settings, a countdown timer, and a cooking pot big enough for a pot roast with all the fixings. Enjoy!

PARTS AND FEATURES

1. Pressure Limit Valve 2. Red Float Valve (Pressure Indicator) 3. Push Rod 4. Sealing Ring 5. Cooking Pot 6. Condensation Collector 7. Handle 8. Outer Body 9. Heating Plate 10. Base

Before first use

Remove any packaging materials and promotional labels from your electric pressure cooker. Be sure all parts have been included before discarding any packaging materials. You may want to keep the box and packing materials for use at a later date. Before using your Cuisinart Electric Pressure Cooker for the first time, remove any dust from shipping by wiping clean with a damp cloth. Thoroughly clean the lid and the cooking pot. The cooking pot can be cleaned in the dishwasher or with warm soapy water. Rinse with clean water, towel or air dry, and place into the pressure cooker.
volume of food and liquid must not exceed 60% of the capacity of the cooking pot (figure 1). For foods such as dried vegetables and beans, or rice and grains, the total volume must not exceed 50% capacity (figure 2). Always use at least cup liquid when pressure cooking.

(1) (2)

OPERATING INSTRUCTIONS
With the unit on and the LED displayed, press the MENU button to select the desired cooking function. The function light will flash. Select Low or High Pressure setting. Press TIME to select number of minutes needed for pressure cooking. Time increases in 1-minute increments up to 40 minutes. Time increases in 5-minute increments from 40 to 99 minutes. Press START/CANCEL to start cooking. The pressure cooker will begin to heat. The red float will rise as pressure builds. When the selected pressure level is reached, the light in lower right-hand corner of LED will stop flashing and remain lit. At this point pressure cooking begins and the timer will start to count down. The timer will not begin to count down until full pressure is reached, which may be several minutes after the red float has fully risen. Note: When cooking under pressure, the red float will rise. The lid is double locked and cannot be opened. NEVER ATTEMPT TO OPEN THE LID WHILE PRESSURE COOKING. Automatic Keep Warm Feature When LED display reaches , the pressure cooker automatically shifts to Keep Warm temperature. The Keep Warm light will turn on and unit will beep to indicate cooking is complete. NOTE: The Keep Warm setting should not be used for more than 12 hours. The quality or texture of the food will begin to change after 1 hour on Keep Warm. In the Keep Warm setting, a little condensation in the upper ring is normal. To Reset or Cancel Users can reset the function or cancel the timing setup anytime by pressing the START/CANCEL button. To Remove Lid When pressure cooking cycle is finished, the unit will automatically switch to the Keep Warm position. At this point you

may choose to release pressure in 1 of 3 ways Natural Pressure Release, Quick Pressure Release, or a combination of both. The choice will be dictated by the particular food being cooked and indications in the recipe. If adapting your own recipe for pressure cooking, find a similar recipe in our recipe booklet and use that as a guide. 1.Natural Pressure Release Following pressure cooking, allow the unit to remain on Keep Warm. The pressure will begin to drop time for pressure to drop will depend on the amount of liquid in the pressure cooker and the length of time that pressure was maintained. Natural Pressure Release will take from 12 to 30 minutes. During this time cooking continues, so it is recommended for certain cuts of meats, and some desserts. When pressure is fully released, the float (pressure indicator) will drop and the lid will unlock to open. 2.Quick Pressure Release Following pressure cooking you will hear a series of beeps indicating the process is finished. Turn off and pull the handle of the pressure limit valve forward (see figures 6 and 6a). Do not touch with your hand. Use tongs or another tool.
1. lace the pressure cooker on a P clean, flat surface where you intend to cook. 2. lace the condensation collector in P rear of the unit until it clicks into place (as shown below; also see #6 on diagram, page 3).

Condensation Collector

3. To lock the lid in place, remove any food residue from upper rim of cooking pot to ensure a proper seal. Make sure sealing ring is securely in place on sealing ring supporting cover (figure 3). Hold knob on sealing ring supporting cover and press firmly over the center post of inner lid to secure (figure 4). Place lid on pressure cooker and turn it counterclockwise into position.
Note: When placing lid on pressure cooker, the float valve should be facing the left. 4.Position the pressure limit valve as directed in figure 5 and 5a, ensuring it is set to the position. Note: The pressure limit valve does not click or lock into place. Even though it will have a loose fit, it is safely secured. The float in handle must be fully down to properly seal the pot before cooking.
3. lace the pressure limit valve on the P lid, as shown in figures 5 and 5a. Note: The pressure limit valve does not click or lock into place. Even though it will have a loose fit, it is safely secured.

Instructions FOR USE

Once the pressure cooker is assembled properly, you are ready to begin pressure cooking. 1.To remove lid, grasp handle, turn clockwise and lift. 2.Remove cooking pot from pressure cooker and add food and liquids as the recipe directs. Note: The total
5.Plug the power cord into the pressure cooker and then into the wall outlet. The LED display will show.
Steam will immediately begin to release through the valve. Keep face and hands away from steam as it is released, and do not release pressure under hanging cabinets, which can be damaged by steam. When pressure is fully released, the pressure indicator will drop and the lid will unlock to open. Using Quick Pressure Release stops the pressure cooking immediately. If further cooking is necessary, the unit may be returned to Pressure, or the food may be further cooked on the Simmer Setting.

3.Combination Natural Pressure Release and Quick Pressure Release For some recipes, we have chosen to use a combination of Natural Pressure Release and Quick Pressure Release. Allow Natural Pressure Release for the time indicated in the recipe (food will continue to cook slightly) followed by Quick Pressure Release. WARNING: USE EXTREME CAUTION WHEN RELEASING PRESSURE. USE TONGS OR SIMILAR UTENSIL TO PULL HANDLE OF PRESSURE LIMIT VALVE FORWARD. When the red float is completely down, turn the lid clockwise and lift to remove.
stew or to continue cooking process to achieve preferred texture. 6.Keep Warm Holds and keeps cooked food warm for up to 12 hours (see next page).

Cleaning

1.Unplug the power cord before cleaning. 2.Clean the outer body with a soft cloth such as a paper towel or microfiber cloth. Do not immerse the outer body in water or pour water into it. 3.Rinse with warm water the underside of the lid including the sealing ring, pressure limit valve, anti-block cover, air escape and float valve. Dry completely. 4.Clean area under upper ring with dampened cloth or micro fiber cloth. Do not use chemical cleaners. 5.Cooking pot is dishwasher-safe. To hand-clean the cooking pot, use a soft cloth or sponge and wipe. Be careful not to damage the inside coating. Never use harsh chemicals or scouring pads. 6.To clean sealing ring, hold the knob on the sealing ring supporting cover and pull the sealing ring up. After cleaning, put the sealing ring supporting cover back.
Note: The side with the knob should face outward. Do not put it upside down (figures 7 and 8).

SAFETY VALVES

There are seven safety devices installed in the pressure cooker to assure its reliability. 1.Open-and-Close Lid Safety Device The appliance will not start pressurizing until the lid is closed and locked properly. The lid cannot be opened if the appliance is filled with pressure. 2.Pressure Control Device The correct pressure level is automatically maintained during the cooking cycle. 3.Pressure Limit Valve The pressure limit valve will release air automatically when the pressure inside exceeds the preset temperature. 4. Anti-Block Cover Prevents any food material from blocking the pressure limit valve. 5.Pressure Relief Device When the pressure cooker reaches the maximum allowable pressure and temperature, the cooking pot will move down until lid separates from the sealing ring, releasing air pressure. 6.Thermostat The power will automatically shut off when the cooking pot temperature reaches the preset value, or the pressure cooker is heating without any food inside. 7.Thermal Fuse The circuit will be opened when the pressure cooker reaches the maximum temperature.

7.To clean rubber grommet located in center of sealing ring supporting cover, carefully remove the sealing ring supporting cover and clean the grommet, then replace it. 8.To clean the pressure limit valve, remove and rinse it with water, then replace it (figure 9).

PRESSURE COOKER SETTINGS

1. Low Pressure 2. High Pressure 3. Browning This preset temperature allows cooking over high heat, without the lid, before pressure cooking. Browning foods in a small amount of fat in this way seals the outer surfaces of meats and vegetables, producing a visually appealing, flavorful exterior with a moist, tender interior. 4.Saut The preset temperature, done prior to pressure cooking with lid removed, allows you to quickly soften vegetables in a small amount of fat or liquid without browning, and to cook items such as rice (Arborio, brown, Carnaroli, white, etc.) for pilafs and risottos. 5.Simmer This preset temperature allows you to cook liquids at a lower temperature. It is primarily used to finish cooking some items, i.e. to add ingredients to a risotto, sauce, or
9.To clean the condensation collector, remove and clean it with warm soapy water, then reinstall it.

Troubleshooting

Symptom Lid does not lock Cannot open the lid after air exhaust Air escapes from the rim of the lid Possible Reasons The ring is not properly installed Solutions Reinstall the ring
The float is seized by the push rod Push the rod with hands The float is still up No sealing ring was installed Food residue on sealing ring Sealing ring worn out Lid not locked properly Food stuck on the sealing ring of the float valve The sealing ring on the float wore out The pressure limit valve is not placed properly Press the float down Install the sealing ring Clean sealing ring Replace the sealing ring Rotate lid fully Clean the sealing ring Replace the sealing ring Place the device to Pressure Check recipe for proper quantity Call our Consumer Service Center toll free at 1-800-726-0190
Air escapes from the float valve

The float will not rise

Not enough food and water Air escaping from the rim of the lid and the pressure limit valve
WARRANTY Limited Three-Year Warranty
This warranty is available to consumers only. You are a consumer if you own a Cuisinart Electric Pressure Cooker that was purchased at retail for personal, family or household use. Except as otherwise required under applicable law, this warranty is not available to retailers or other commercial purchasers or owners. We warrant that your Cuisinart Electric Pressure Cooker will be free of defects in materials and workmanship under normal home use for 3 years from the date of original purchase. We suggest you complete and return the enclosed product registration card promptly to facilitate verification of the date of original purchase. However, return of the product registration card does not eliminate the need for the consumer to maintain the original proof of purchase in order to obtain the warranty benefits. In the event that you do not have proof of purchase date, the purchase date for purposes of this warranty will be the date of manufacture. If your Cuisinart Electric Pressure Cooker should prove to be defective within the warranty period, we will repair it, or if we think necessary, replace it. To obtain warranty service, simply call our toll-free number 1-800-726-0190 for additional information from our Customer Service Representatives, or send the defective product to Customer Service at Cuisinart, 150 Milford Road, East Windsor, NJ 08520. To facilitate the speed and accuracy of your return, please enclose $10.00 for shipping and handling of the product. Please pay by check or money order (California residents need only supply proof of purchase and should call 1-800-726-0190 for shipping instructions). NOTE: For added protection and secure handling of any Cuisinart product that is being returned, we recommend you use a traceable, insured delivery service. Cuisinart cannot be held responsible for in-transit damage or for packages that are not delivered to us. Lost and/or damaged products are not covered under warranty. Please be sure to include your return address, daytime phone number, description of the product defect, product model number (located on bottom of product), original date of purchase, and any other information pertinent to the products return.

Your Cuisinart Electric Pressure Cooker has been manufactured to the strictest specifications and has been designed for use with the authorized accessories and replacement parts. This warranty expressly excludes any defects or damages caused by accessories, replacement parts, or repair service other than those that have been authorized by Cuisinart. This warranty does not cover any damage caused by accident, misuse, shipment or other ordinary household use. This warranty excludes all incidental or consequential damages. Some states do not allow the exclusion or limitation of these damages, so they may not apply to you. CALIFORNIA RESIDENTS ONLY: California law provides that for In-Warranty Service, California residents have the option of returning a nonconforming product (A) to the store where it was purchased or (B) to another retail store which sells Cuisinart products of the same type. The retail store shall then, at its discretion, either repair the product, refer the consumer to an independent repair facility, replace the product, or refund the purchase price less the amount directly attributable to the consumers prior usage of the product. If the above two options do not result in the appropriate relief to the consumer, the consumer may then take the product to an independent repair facility if service or repair can be economically accomplished. Cuisinart and not the consumer will be responsible for the reasonable cost of such service, repair, replacement, or refund for nonconforming products under warranty. California residents may also, according to their preference, return nonconforming products directly to Cuisinart for repair, or if necessary, replacement, by calling our Consumer Service Center toll-free at 1-800-726-0190. Cuisinart will be responsible for the cost of the repair, replacement, and shipping and handling for such products under warranty.
2006 Cuisinart Cuisinart is a registered Trademark of Cuisinart 150 Milford Road East Windsor, NJ 08520 Printed in China 06CU26320

slices

White Rice Use this method for cooking long-grain or basmati rice. The texture will be more moist and slightly stickier than rice cooked on the stovetop, more like rice from a rice cooker or from an Asian restaurant. The butter or oil is necessary to prevent foaming. Salt is optional to taste (you may wish to omit salt completely if using a purchased broth). White rice is cooked for 3 minutes on High Pressure, followed by 7 minutes on Natural Pressure Release, then Quick Pressure Release if any pressure remains. Do not fill (rice and liquid combined) past the halfway mark when cooking white rice.
5 to 7 minutes 5 to 8 minutes 5 to 6 minutes
Quick Pressure Release Quick Pressure Release Quick Pressure Release

Rice Amount

1 cup 1 cups 2 cups 3 cups

4 cups

Liquid/Butter or Oil
1 cups + 1 tablespoon butter or oil 2 cups + 1 tablespoon butter or oil 3 cups + 2 tablespoons butter or oil 4 cups + 2 tablespoons butter or oil 5 cups + 2 tablespoons butter or oil

Yield (when fluffed)

3 cups 4 to 4 cups 5 to 6 cups 7 to 8 cups 11 to 12 cups
6 to 8 minutes 3 to 4 minutes 1 to 3 minutes
Dried Beans efore cooking dried beans, pick over and discard any broken or shriveled beans or B bits of dirt and debris. Rinse beans and drain. eans may be soaked overnight, but the pressure cooker allows you to cook beans B without presoaking. nions, garlic, celery, sprigs of fresh herbs or a bay leaf may be added for additional O flavor. Do not salt before cooking as salt inhibits cooking. ook beans in large batches (1 pound beans + 8 cups water + seasonings + onion, C garlic, herbs to taste + 4 teaspoons oil) and freeze in 1-cup amounts to add to other dishes. Never fill pressure cooker more than one-third full when cooking beans. Add 2 teaspoons oil per cup of beans to prevent foaming. fter cooking beans, clean lid, gasket, steam release valve, and float valve carefully. A When cooking beans, use High Pressure and Natural Pressure Release. f beans are not completely cooked (this is partially dependent on the age of the dried I beans, something you will have no control over) select Simmer and allow the beans to simmer until cooked tender. As with vegetables it is better to undercook and allow to simmer to complete cooking.

RECIPES

Appetizers, Beans, Grains, Salads
Artichokes . 8 Fava Bean Pure. 8 Hummus . 8 Baba Ghanoush. 9 Savory Gorgonzola Cheesecake . 9 Not the Same Old Three-Bean Salad. 10 Wheat Berry & Vegetable Salad. 11

Entres

Risotto Primavera . 20 Risotto with Shrimp, Sugar Snap Peas & Tarragon. 21 Pesto Chicken with Potatoes & Carrots. 21 Chicken with Herb Dumplings. 22 Curried Chicken Salad with Apples & Almonds . 23 Green Chicken Chili. 23 Turkey Chili . 24 Meat Sauce for Pasta . 24 Mediterranean Brisket of Beef/Pot Roast . 25 Classic Beef Stew. 26 Boneless Veal Shoulder Roast Stuffed with Sage Mushrooms. 26 Veal Shanks with Mushrooms & Sun-Dried Tomatoes. 27 Veal Stifado. 28 Braised Lamb Shanks with Artichokes & Olives. 28 Pork Chops with Balsamic, Onions & Figs. 29 Pork Barbecue. 30 Sausages with Peppers & Onions . 30 Corned Beef with Vegetables. 30

Nutritional information per serving ( cup): Calories 82 (38% from fat) carb. 10g pro. 3g fat 4g sat. fat 0g chol. 0mg sod. 86mg calc. 18mg fiber 2
continue to cook as they sit in the hot water.) Strain. Place cooked garbanzos in the work bowl of food processor fitted with metal chopping blade. Add parsley, garlic, tahini, salt, and lemon juice in bowl and pulse to combine. Scrape work bowl and with machine running add the water and olive oil until smooth. Taste and adjust seasonings accordingly. Serve with pita and vegetable crudits.
Nutritional information per serving (2 tablespoons): Calories 60 (70% from fat) carb. 3g pro. 1g fat 5g sat. fat 1g chol. 0mg sod. 85mg calc. 11mg fiber 3g
fat 4g sat. fat 1g chol. 0mg sod. 58mg calc. 12mg fiber 1g
Savory Gorgonzola Cheesecake
Serve with crackers or slices of crusty breads. May also be sliced and served on tender greens as a salad. Garnish with fresh fruit such as sliced pears, apples or figs. Makes one 7-inch cheesecake, 16 slices 1 1 /teaspoons unsalted butter, melted tablespoons walnut halves and pieces, toasted pounds cream cheese (do not use low fat), at room temperature, cut into 1-inch pieces large eggs, at room temperature teaspoons fresh lemon juice teaspoon rubbed sage teaspoon freshly ground white pepper cup Gorgonzola dolce, crumbled
Place 1 cup of water with the juice of one lemon in the cooking pot of the Cuisinart Electric Pressure Cooker. Prepare artichokes by cutting the stem off at the base, cut off the top, and trim off the outer layers of tough leaves. An optional step is to open up the leaves at the top and remove the choke (the inner thorny leaves and fuzz) with a melon baller or spoon. Rub the cut parts of the artichoke with the remaining lemon halves. Place them top down in the pot. Lock lid in place. Select High Pressure and set timer for 8 minutes. When audible beep sounds, use Quick Pressure Release to release all of the steam. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Serve immediately with melted butter or your favorite dipping sauce.
Nutritional information per serving (one artichoke): Calories 89 (8% from fat) carb. 18g pro. 6g fat 1g sat. fat 0g chol. 0mg sod. 105mg calc. 42mg fiber 8g

Baba Ghanoush

Instead of heating up the kitchen to roast the eggplant, cooking it in your pressure cooker keeps the kitchen cool. Makes about 1 cups 1 tablespoon olive oil 1 large eggplant, about 1 pound, peeled and cut into 1-inch cubes 4 garlic cloves, peeled cup water 2 to 3 tablespoons fresh parsley leaves teaspoon kosher salt 2 tablespoons lemon juice 2 tablespoons tahini paste 1 tablespoon olive oil Place olive oil in the cooking pot of the Cuisinart Electric Pressure Cooker. Select Saut. Stir eggplant and garlic into the pot. Cook until soft and slightly golden, about 5 minutes. Add water. Lock lid in place. Select High Pressure. Set timer for 4 minutes. When audible beep sounds use Quick Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Strain the eggplant and garlic and place into work bowl of food processor fitted with metal chopping blade. Add the parsley, salt, lemon juice, and tahini, and pulse to process. Scrape bowl, add olive oil, and pulse until fully combined. Taste and adjust seasoning accordingly. Serve with pita and vegetable crudits.

Nutritional information per serving (2 tablespoons): Calories 49 (67% from fat) carb. 3g pro. 1g

Hummus

Makes about 2 cups 1 cup garbanzo beans (chickpeas) 4 cups water 1 tablespoon fresh parsley leaves 1 small garlic clove 2 tablespoons tahini 1 teaspoon kosher salt 1 to 2 tablespoons lemon juice 5 tablespoons water cup olive oil Place garbanzo beans and water in the cooking pot of the Cuisinart Electric Pressure Cooker. Lock lid in place. Select High Pressure. Set timer for 40 minutes. When audible beep sounds use Natural Pressure Release to release all of the pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Test garbanzos; if still firm, select Simmer and cook until they reach soft consistency. (Garbanzo beans will also
Lightly coat a 7x3-inch springform pan with melted unsalted butter or coat with cooking spray. Place a sheet of plastic wrap (about 16x16 inches) on top of a sheet of aluminum foil the same size. Place the springform pan in the center and wrap the exterior tightly. Place the walnuts in a food processor fitted with the metal chopping blade and pulse until chopped finely. Sprinkle the chopped nuts over the bottom and sides of the buttered pan, leaving excess nuts on the bottom. Place the cream cheese in the food processor and process until smooth, about 1 minute. Scrape the work bowl, process 30 seconds longer. Add the eggs, lemon juice, sage and pepper. Process until smooth, 1 minute. Scrape the work bowl and process 15 seconds longer. Sprinkle the Gorgonzola over the cream cheese mixture and pulse 10 times to incorporate. Pour into prepared pan. Place trivet/rack in the cooking pot of the Cuisinart Electric Pressure Cooker and add 2 cups of hot water to the pot. Cut a piece of aluminum foil about 24 inches long. Fold in half lengthwise, then fold in half again two more times to create a strip about

Fava Bean Pure

Prepare this springtime favorite year round with dried fava beans. Serve on crostini, bruschetta, or pita crisps with a drizzle of extra virgin olive oil and a shaving of Parmesan, or serve pured as a side dish with roast spring lamb. Makes about 4 cups 1 pound dried fava beans, rinsed cups water bay leaf cup chopped onion clove garlic, peeled cup extra virgin olive oil tablespoons fresh lemon juice teaspoon kosher salt
24 inches in length and 2 inches wide to make a cradle. Place on counter and set filled springform pan in the center. Cover cheesecake with a piece of buttered aluminum foil making the sides tight, but allowing room for the cheesecake to expand. Bring the ends of the cradle strip upward. Use the cradle to help lower the cheesecake into the cooking pot and place on the trivet. Cover and lock lid in place. Select High Pressure and set timer for 16 minutes. When audible beep sounds, use Natural Pressure Release to release pressure. When float valve drops, turn off. Remove lid carefully, tilting away from you to allow steam to disperse. Remove cheesecake from the cooking pot using the foil strips to lift up. Place on a cooling rack. Remove foil and plastic wrap. Dab gently with a paper towel to remove any accumulated condensation from the top of the cheesecake. Let cool to room temperature, then cover and refrigerate. Before serving remove from springform pan and garnish if desired.

Nutritional information per serving (one cup):

Cuban Black Bean Soup

Makes about 10 cups 1 tablespoon extra virgin olive oil ounces smoked spicy chicken, turkey, or pork sausage cups chopped onion cups chopped red bell pepper, divided garlic cloves, peeled and chopped tablespoon oregano teaspoon cumin teaspoon coriander cups water pound dry black beans, picked over, rinsed and drained ham hock (about 1 pound) or smoked turkey wing bay leaf teaspoon cayenne cup dry sherry tablespoon red wine vinegar teaspoon kosher salt
Place oil in the cooking pot of the Cuisinart Electric Pressure Cooker. Select Saut. Allow oil to heat for a few minutes and then stir the chopped onions into the pot. Saut for about 1 to 2 minutes, until onions start to soften. Stir in the carrots. Saut vegetables for about 4 minutes, stirring occasionally, until soft and slightly golden. Stir in garlic and saut for another minute or two, until garlic becomes aromatic. Add bay leaf, lentils, and chicken broth to the cooking pot. Lock lid in place. Select High Pressure. Set timer for 8 minutes. When audible beep sounds use Natural Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Remove and discard bay leaf. Stir in salt, pepper, and lemon juice. Taste and adjust seasonings accordingly. Serve immediately. Note: Vary the soup by adding chopped fresh spinach or serve with freshly grated Parmesan cheese.
Nutritional information per serving (one cup): Calories 110 (16% from fat) carb. 16g pro. 7g fat 2g chol. 0mg sod. 515mg calc. 21mg fiber 5g
Add oil to the cooking pot of the Cuisinart Electric Pressure Cooker. Select Browning and let oil heat for 3 to 4 minutes. When oil is hot, cook the sausages until browned, about 4 to 5 minutes on each side. Turn
Calories 236 (26% from fat) carb. 16g pro. 26g fat 7g sat. fat 2g chol. 75mg sod. 440mg calc. 53mg fiber 3g
Add the salt and pepper and taste. Adjust seasonings accordingly. For creamy tomato soup, stir in the optional half & half.
Nutritional information per serving (without half & half; one cup): Calories 105 (40% from fat) carb. 13g pro. 3g fat 5g sat. fat 3g chol. 13mg sod. 640mg calc. 42mg fiber 3g

Tomato Soup

Perfectly satisfying meal with a grilled cheese sandwich. Makes 6 cups 1 tablespoons unsalted butter small onion (about 3 ounces), peeled and chopped carrot, peeled and chopped rib celery, chopped teaspoon dried basil teaspoon dried marjoram tablespoons unbleached all-purpose flour cans (14-15 ounces each) diced tomatoes with juices whole sun-dried tomatoes, not oil-packed teaspoon baking soda cups vegetable or chicken stock teaspoon kosher salt teaspoon freshly ground pepper cup half & half (optional)
Remove and discard bay leaf. Stir in pepper. Adjust seasoning to taste. Stir in chopped parsley. For an extra kick, stir in 2 additional tablespoons of sherry. Serve immediately.

Sweet Potato Pure

A nice, subtle side dish makes a great substitute for the regular white potato. Makes about 4 cups, about 8 to 10 servings 2 pounds sweet potatoes, peeled and cut into 2-inch cubes cup water tablespoons unsalted butter, room temperature teaspoons kosher salt teaspoons packed brown sugar
Place the butter in the cooking pot of the Cuisinart Electric Pressure Cooker. Select Saut and let butter heat for 2 to 3 minutes. When hot, add the chopped onions, carrots, and celery. Cook, stirring occasionally and then, until onions are translucent and vegetables become aromatic, about 2 to 3 minutes. Stir in rice and cook, stirring frequently, until rice becomes opaque, about 1 to 2 minutes. Add salt, broth, and sage leaf. Cover and lock lid in place. Select High Pressure and set timer for 3 minutes. When audible beep sounds wait 3 minutes and then use Quick Pressure Release to release pressure. When float valve drops, remove
lid carefully, tilting away from you to allow steam to disperse. Fluff rice and serve immediately.
Nutritional information per serving ( cup): Calories 137 (12% from fat) carb. 26g pro. 3g fat 2g sat. fat 1g chol. 4mg sod. 147mg calc. 17mg fiber 1g
fat 2g sat. fat 1g chol. 5mg sod. 148mg calc. 40mg fiber 6g
bring up the sides to meet twist together to form a handle. Place trivet/rack in the cooking pot of the Cuisinart Electric Pressure Cooker and add 2 cups of cold water. Using the foil cradle to help lift the dish and carefully lower the dish into the pot and place on the trivet/rack. Cover and lock lid in place. Select High Pressure and set timer for 30 minutes. When audible beep sounds, use Natural Pressure Release to release pressure. When float valve drops, turn off. Remove lid carefully, tilting away from you to allow steam to disperse. Remove pudding from the cooking pot using the foil strips to lift up. Place on a cooling rack. Remove foil. Let stand 10 minutes before serving.
Nutritional information per serving: Calories 174 (23% from fat) carb. 24g pro. 10g fat 5g sat. fat 2g chol. 109mg sod. 410mg calc. 200mg fiber 2g
tilting away from you to allow steam to disperse. Remove cauliflower and reserve. Select Saut and toss the potato slices in with the onions for about 1 minute. Stir in remaining 1 cup of broth. Cover and lock lid in place. Select High Pressure and set timer for 1 minute. When audible beep sounds use Quick Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Gently toss cauliflower in with potatoes and onions. Serve immediately.
Nutritional information per serving (based on 6 servings): Calories 109 (21% from fat) carb. 19g pro. 4g fat 3g sat. fat 0g chol. 0mg sod. 340mg calc. 37mg fiber 4g

Corn Pudding

Makes 8 servings 2 1 2-teaspoons unsalted butter, plus extra for coating souffl dish, melted cup chopped onion pound cut corn, fresh or frozen, thawed and patted dry (about 8 ears, or 4 cups), divided large eggs cups evaporated fat free milk, not reconstituted cup yellow cornmeal teaspoon salt teaspoon freshly ground pepper to taste drops hot sauce cups water

Tzimmes

Makes 12 servings 1 pounds sweet potatoes, peeled, each potato cut into 6 large pieces pound baby carrots cup dried cranberries cup dried plums cup dried apricots cup golden raisins tablespoons brown sugar, lightly packed teaspoon kosher salt teaspoon cinnamon tablespoons unsalted butter, (or margarine for a more traditional dish) cup orange juice, room temperature cup apple juice, room temperature
Combine sweet potatoes, carrots, cranberries, plums, apricots, and raisins in a large mixing bowl. Sprinkle with brown sugar, salt and cinnamon, mix thoroughly but gently. Place butter in the cooking pot of the Cuisinart Electric Pressure Cooker and select Saut. When butter is melted add sweet potato mixture. Toss to coat ingredients with butter. Stir in juices. Cover and lock lid in place. Select High Pressure and set timer for 5 minutes. When audible beep sounds use Quick Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Stir mixture on keep warm and allow to sit for 15 minutes before serving.
Nutritional information per serving: Calories 234 (8% from fat) carb. 55g pro. 3g
Coat a 2-quart ceramic souffl dish (8inch diameter) with the melted butter and reserve. Cut a piece of aluminum foil 16 inches square and lightly butter an 8-inch round in its center. Cut a piece of aluminum foil about 24 inches long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches in length and 2 inches wide to make a cradle and reserve. Melt butter in a 10-inch skillet over medium high heat. Add onion. Cook, stirring about 5 minutes (until translucent). Reserve. Place 2 cups of corn in work bowl of a Cuisinart Food Processor. Pulse four or five times, to chop corn roughly. Add eggs, evaporated milk and onion; pulse until mixed. Place the remaining 2 cups corn in a 1-quart mixing bowl, sprinkle with cornmeal. Add chopped corn mixture. Stir until just mixed. Season with salt, pepper and hot sauce to taste. Transfer to prepared souffl dish. Cover with prepared sheet of foil, buttered side down, so that the foil allows for the top of the bread pudding to expand, but fits tightly around the sides of the souffl dish. Set the dish in the center of the long strip of folded foil and

Nutritional information per serving (based on 12 servings): Calories 154 (57% from fat) carb. 13g pro. 4g fat 10g sat. fat 2g chol. 6mg sod. 455mg calc. 61mg fiber 2g
cups low-sodium chicken or vegetable broth/stock, divided pound asparagus, cut into 1-inch lengths cup peas (fresh or frozen thawed) cup shredded snow peas cup diced zucchini (remove and discard seeds before dicing) cup shredded Fontina cheese cup freshly grated Parmesan or Asiago cheese cup chopped fresh parsley
Risotto with Shrimp, Sugar Snap Peas & Tarragon
Makes about 8 cups (4 entre servings, 8 first course servings) tablespoon extra virgin olive oil tablespoon unsalted butter cup finely chopped shallot or onion cup finely diced (18-inch) carrot clove garlic, peeled and finely chopped teaspoons tarragon cups Arborio rice cup dry white wine or vermouth teaspoon kosher salt cups low-sodium chicken or vegetable broth/stock, divided pounds medium (31-40 count) shrimp, peeled and deveined pound sugar snap peas, tipped and topped, strings removed shaved manchego cheese or lemon wedges/slices fresh tarragon sprig for garnish, optional
Serve in warmed soup plates with either shaved manchego cheese or lemon slices. If desired, garnish each plate with a sprig of fresh tarragon.
Nutritional information per serving (based on 4 servings): Calories 288 (18% from fat) carb. 25g pro. 29g fat 5g sat. fat 2g chol. 226mg sod. 883mg calc. 69mg fiber 1g
Pesto Chicken with Potatoes & Carrots
Dinner all in one pot add a green salad and a warmed loaf of crusty bread to make this meal complete. Makes 4 servings 3 1 pounds chicken thighs, bone in, skin removed, trimmed of all visible fat tablespoon extra virgin olive oil cup prepared pesto cup chicken stock large (6-8 ounce) onion, peeled, cut vertically into -inch slices 2-inch new red potatoes (about 1 pounds), scrubbed with a strip peeled off on the circumference pound baby-cut carrots
Place the oil and butter in the cooking pot of the Cuisinart Electric Pressure Cooker. Select Saut and let oil and butter heat for 2 to 3 minutes. Add the chopped shallots, carrots, celery, garlic, and basil. Cook, stirring occasionally, until shallots are translucent and vegetables become aromatic, about 2 to 3 minutes. Stir in Arborio rice and cook, stirring frequently, until rice becomes opaque, about 3 to 4 minutes. Add wine and salt; stir and cook for 2 to 3 minutes until the rice has absorbed the wine. Add 4 cups of the broth/stock and stir. Cover and lock lid in place. Select High Pressure and set timer for 6 minutes. When audible beep sounds use Quick Pressure Release to release pressure. Turn off. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Select Simmer. Add remaining cup of broth/stock to rice and stir. Cook, uncovered, stirring occasionally for 1 to 2 minutes. Stir in asparagus, peas, snow peas, and zucchini. Cook, stirring, until vegetables are bright green and crisp tender to taste. Stir in cheeses and cook 1 minute. Serve in warmed soup plates and sprinkle with fresh parsley. If desired pass more grated Parmesan or Asiago.

Nutritional information per serving: Calories 467 (43% from fat) carb. 19g pro. 47g fat 22g sat. fat 6g chol. 155mg sod. 282mg calc. 104mg fiber 6g
pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Remove and discard parsley sprigs and bay leaf. Select Saut. When chicken mixture begins to bubble, arrange dumplings on top. Cover loosely (do not lock lid in place), and cook for 10 to 15 minutes, until dumplings are puffed and cooked through. Serve hot.
Nutritional information per serving (including dumplings): Calories 732 (50% from fat) carb. 102mg pro. 90g fat 15g sat. fat 12g chol. 412mg sod. 248mg calc. 425mg fiber 7g
Curried Chicken Salad with Apples & Toasted Almonds
Prepare this summertime favorite without heating up the kitchen! Use our recipe or your own favorite. Makes 6 to 8 servings 2-3 2 2 medium onion, peeled and quartered carrot, peeled and cut into 1-inch pieces rib celery, cut into 1-inch pieces peppercorns cup water or low-sodium chicken broth/stock pounds chicken breast halves, bone in, skin on cup lowfat mayonnaise or more to taste tablespoons curry powder teaspoon kosher salt teaspoon freshly ground black pepper cups diced apples (-inch dice) or 1 cup apples + 1 cup halved grapes cup sliced celery cup toasted slivered almonds tablespoons finely chopped onion or shallot
Add the apples (and grapes if using), celery, toasted almonds, and onions/shallots. Stir well. Add cut/shredded chicken and stir to combine. Cover and chill until ready to serve.
Nutritional information per serving (based on 8 servings): Calories 381 (53% from fat ) carb. 14g pro. 32g fat 23g sat. fat 3g chol. 83mg sod. 364mg calc. 91mg fiber 4g
Chicken with Herb Dumplings
Old-fashioned comfort food in just a little bit of time. Makes 4 servings 1 8 2-1 cup unbleached all-purpose flour teaspoons kosher salt, divided teaspoon freshly ground black pepper skinless chicken thighs (about 3 pounds), bone in, trimmed of all visible fat tablespoons unsalted butter cups chopped onion cup sliced celery teaspoon dry thyme or fines herbes ounces baby cut carrots cups low-sodium chicken stock or broth cup dry white wine sprigs fresh parsley bay leaf recipe Herb Dumplings (follows)

Green Chicken Chili

Makes about 10 cups 2 cup dried pinto beans cups water tablespoon unsalted butter tablespoon olive oil medium onion, finely chopped medium carrot, peeled and chopped medium red peppers jalapeo peppers cloves garlic, finely chopped cans (4 ounces each) chopped green chile peppers chipotle pepper pounds chicken mix of breasts and thighs, skin removed cups chicken broth teaspoon kosher salt tablespoons unsalted butter, softened tablespoons unbleached all-purpose flour

Mediterranean Brisket of Beef
This preparation is also delicious using a pot roast cut of meat such as bottom round or rump roast. Makes 4 servings beef brisket, about 2 to 3 pounds teaspoon kosher salt teaspoon freshly ground pepper tablespoon extra virgin olive oil pound onions, peeled, cut into -inch lengthwise slices cloves garlic, peeled and chopped ounces white button or cremini mushrooms, cleaned and halved teaspoon thyme teaspoon basil can (15-ounce) diced tomatoes, drained (discard liquid) cup low-sodium beef broth
tablespoons extra virgin olive oil pounds ground turkey (6-7% fat) cups chopped onion red or yellow bell pepper, cut into -inch dice cloves garlic, peeled and chopped tablespoons chili powder teaspoons ground cumin teaspoon ground allspice teaspoon ground cinnamon teaspoon ground coriander teaspoon oregano cans (14-15 ounces each) diced tomatoes with juices cup low-sodium chicken broth or stock teaspoon kosher salt, or to taste bay leaf tablespoons cornmeal
For Mediterranean Pot Roast: Substitute a 3-to 3-pound bottom round roast (pot roast) for the brisket. Follow instructions for browning and preparing the vegetables, but do not add carrots. Select High Pressure and set timer for 99 minutes. When audible beep sounds, use Natural Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Add carrots to cooking pot. Select High Pressure and set timer for 8 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from
Add 1 tablespoon of the oil to the cooking pot of the Cuisinart Electric Pressure Cooker. Select Browning and let oil heat for 3 to 4 minutes. When oil is hot, cook
you to allow steam to disperse. To serve, follow directions for brisket.

Classic Beef Stew

Makes 8 cups 3 pounds beef chuck roast, cut into 1-to 2-inch pieces kosher salt fresh ground pepper teaspoons olive oil medium onion, finely chopped medium carrot, finely chopped celery stalk, finely chopped garlic cloves, finely chopped cup dry red wine tablespoons tomato paste bay leaf cup beef broth cups baby-cut carrots tablespoon unsalted butter, softened tablespoon unbleached all-purpose flour cup frozen peas
allow steam to disperse. Add carrots to the pot and select High Pressure. Set timer for 6 minutes. When audible beep sounds use Natural Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. To thicken stew, strain the solids from the stew liquid, reserving both. Remove and discard bay leaf. Blend softened butter and flour to make a paste (buerre mani). Return liquid to pot and bring to a boil by selecting Brown. Once liquid comes to a bowl whisk in the butter/flour mixture. Select Simmer. Once liquid thickens, stir the meat and carrots back into the pot. Taste and adjust seasonings with salt and pepper accordingly. Just before serving, stir in peas.

Season pieces of chuck roast with salt and pepper and reserve. Place the olive oil in the cooking pot of the Cuisinart Electric Pressure Cooker. Select Browning. When oil begins to sizzle, add pieces of chuck in a single layer do not crowd. Continue browning meat in batches until all meat is browned. As meat is browned transfer to a plate. Select Saut. Stir the chopped onions into the pot. With a wooden spoon scrape any brown bits from the bottom of the pan that have accumulated while meat was browning. Saut for 1 to 2 minutes, until onions start to soften and are translucent. Stir in the carrots and celery. Saut vegetables for about 3 minutes, stirring occasionally. Stir in the chopped garlic and Saut for an additional minute. Once vegetables are soft, stir in red wine, again scraping any brown bits that have accumulated on the bottom of the pot. Cook until red wine has reduced by half, then stir in the tomato paste. Add the reserved beef, bay leaf, and beef broth to the pot. Select High Pressure. Set timer for 10 minutes. When audible beep sounds use Quick Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to
Boneless Veal Shoulder Roast Stuffed with Sage Mushrooms
Makes 6 servings 1 4 1 ounces cremini or button mushrooms, thinly sliced ounces shiitake mushrooms, stems removed & discarded, thinly sliced cup chopped shallots clove garlic, peeled tablespoon rubbed sage, divided tablespoons olive oil, divided tablespoon unsalted butter tablespoons unbleached all-purpose flour, divided teaspoon kosher salt teaspoon freshly ground black pepper cups chicken or veal stock/ broth, divided boneless veal shoulder roast, butterflied, about 3 to 3 pounds ounces thinly sliced prosciutto (you may not need all) cup finely chopped onion cup finely chopped carrot cup finely chopped celery clove garlic, cut into slivers cup dry white wine or vermouth
Combine flour with 1 teaspoon of the salt and teaspoon of the pepper. Dust veal shanks with seasoned flour, shaking off excess. Select Browning and add 1 tablespoon of the olive oil to the cooking pot of the Cuisinart Electric Pressure Cooker. When the oil is hot, add 2 of the veal shanks to the pot and brown well on each side, about 3 to 5 minutes per side. Remove to a platter and continue until all are browned. Add the remaining olive oil to the cooking pot and when hot, add the mushrooms. Cook for several minutes until nicely browned. Turn off. Select Saut. Add the shallot, carrot, celery and herbes de Provence. Cook for 2 to 3 minutes, until the shallots are translucent. Add wine and reduce by half. Stir in the sun-dried tomatoes and chicken stock. Remove about two thirds of the vegetable mixture from the cooking pot and reserve. Arrange the veal shanks in the cooking pot in 2 layers. Spoon the reserved vegetables over the veal and add any juices that may

*Tie the shanks using butchers twine to hold the veal in shape during cooking by tying each shank around its circumference. Remove string before serving.

Veal Stifado

Makes about 8 cups 2-3 1 1 cup unbleached all-purpose flour teaspoon kosher salt teaspoon freshly ground pepper pounds veal cubes (1-2 x 1 inch), trimmed of visible fat tablespoons extra virgin olive oil cup dry white vermouth or dry white wine (not Chardonnay) cup finely chopped onion cloves garlic, peeled and finely chopped teaspoons oregano teaspoons rosemary teaspoons thyme teaspoon ground cumin cup dry white vermouth or dry white wine (not Chardonnay) cans (14-15 oz. each) diced tomatoes in thick juices tablespoons red wine vinegar whole cinnamon stick (3-4 inches) bay leaf pound small whole onions, peeled if fresh, thawed if frozen chopped fresh parsley and cooked rice or pasta
Combine flour, salt, and pepper. Dust lamb shanks with seasoned flour. Add olive oil to cooking pot of the Cuisinart Electric Pressure Cooker. Select Browning. When oil is hot, add 2 lamb shanks and brown evenly on all sides, about 5 to 10 minutes total. Remove to a platter and repeat with remaining 2 lamb shanks. Select Saut. Add onions, carrots, garlic, and herbes de Provence to cooking pot. Cook for 3 to 5 minutes, until onions become translucent. Stir in tomatoes, wine, stock, and bay leaf. Return lamb shanks and any accumulated juices to the cooking pot, spooning some of the liquid and vegetable mixture over the shanks. Cover and lock lid in place. Select High Pressure and set timer for 24 minutes. When audible beep sounds, allow 10 minutes Natural Pressure Release, then use Quick Pressure Release to release remaining pressure. Remove lid carefully, tilting away from you to allow steam to disperse. Remove lamb shanks to a warm platter and cover loosely with foil, place in a slow (200F) oven to Keep Warm. Add olives and artichokes to cooking pot. Select Simmer and cook, uncovered for 10 to 15 minutes to thicken slightly. Taste and adjust seasonings with salt and pepper. Spoon sauce over lamb shanks to serve.
Nutritional information per serving: Calories 491 (40% from fat) carb. 24g pro. 42g fat 22g sat. fat 5g chol. 132mg sod. 1000g calc. 65mg fiber 5g
Season pork chops with teaspoon salt and pepper. Add butter and olive oil to the cooking pot of the Cuisinart Electric Pressure Cooker. Select Browning. When hot add 2 pork chops and brown for 3 to 4 minutes on each side. Transfer to a plate and brown remaining 2 pork chops, transfer to the plate. Select Saut and add the onions, garlic and thyme to the cooking pot. Cook, stirring for 3 to 4 minutes, until onions become translucent. Add balsamic vinegar and cook until reduced by half. Add wine, chicken stock, and remaining teaspoon salt. Cook for 1 minute. Return pork chops to the cooking pot, topping with some of the onion mixture. Add figs on top. Cover and lock lid in place. Select High Pressure and set timer for 9 minutes. When audible beep sounds use Quick Pressure Release to release pressure. Turn off. Remove lid carefully, tilting away from you to allow steam to disperse. Transfer pork chops, onions and figs to a warm platter with the pan juices and serve. If desired, cover pork chops, onions and figs loosely with a sheet of aluminum foil and place in a warm (200F) oven. Select Simmer and reduce pan juices by half until slightly syrupy. Pour over pork chops and serve.

Add oil to cooking pot of the Cuisinart Electric Pressure Cooker and select Browning. When oil is hot, add pork and brown well on all sides in several batches. Add onion, vinegar, brown sugar, salt and pepper to cooking pot along with the browned pork and any juices that may have accumulated. Cover and lock lid in place. Select High Pressure and set timer for 45 minutes. When audible beep sounds, allow pressure to release naturally. Turn off. Remove lid, tilting away from you to allow steam to disperse. Allow pork to cool in cooking liquid. When cool enough to handle, remove pork from bones, discard bones and pork fat. Strain cooking liquid, reserving cup. Place pork in cooking pot with barbecue sauce and reserved cup cooking liquid. Cover and lock lid in place. Select Low Pressure and set timer for 3 minutes. When audible beep sounds, use Quick Pressure Release to release Pressure. Remove lid, tilting away from you to allow steam to disperse. Serve hot. May be served on sliced buns for a sandwich.
Nutritional information per serving ( cup): Calories 326 (49% from fat) carb. 11g pro. 31g fat 18g sat. fat 7g chol. 107mg sod. 411mg calc. 28mg fiber 1g
Add olive oil to cooking pot of the Cuisinart Electric Pressure Cooker. Select Browning. When hot, add sausages, about 1 pound at a time do not overcrowd and brown on all sides, about 3 to 5 minutes. Remove and reserve each batch on a platter as they are browned. Add peppers, onions, garlic and Italian herbs to the pot. Stir for 2 to 3 minutes. Stir in chicken stock and cook for 1 minute. Return the sausages and any accumulated juices to the cooking pot. Stir gently to mix in with the onions and peppers. Cover and lock lid in place. Select High Pressure and set timer for 4 minutes. When audible beep sounds use Quick Pressure Release to release pressure. Remove lid carefully, tilting away from you to allow steam to disperse. Leave uncovered on Keep Warm until ready to serve.
Nutritional information per serving: Calories 487 (68% from fat) carb. 11g pro. 28g fat 36g sat. fat 12g chol. 105mg sod. 1268mg calc. 59mg fiber 2g
Rinse corned beef. Place trivet/rack in cooking pot of the Cuisinart Electric Pressure Cooker. Add chopped onion and celery to pot. Place corned beef on rack and add water. Cover and lock lid in place. Select High Pressure and set timer for 24 minutes per pound and round up or down to closest 5-minute increment (i.e., if corned beef weighs 3.25 pounds, multiply 3.25 x 24 to get 78 minutes round up to 80 minutes). While corned beef cooks, combine marmalade, mustard and molasses and stir with a whisk. When audible beep sounds, time for 20 minutes of Natural Pressure Release, the release remaining pressure using Quick Pressure Release. Preheat oven to 375F. When float valve drops, turn Pressure Cooker off. Remove corned beef from cooking pot. Trim the fat layer from the corned beef and discard. Place in a roasting pan and top with marmalade mixture. Place in oven to 20 to 25 minutes to glaze. Strain cooking liquid, discarding solids and return liquid to cooking pot (it will have turned red do not worry). Place the potatoes and carrots in the liquid in the cooking pot first, then the cabbage wedges, and top with the onions. Cover and lock lid in place. Select High Pressure and set timer for 3 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. If vegetables are not cooked enough, select Simmer and cook until done to taste preference. Using a slotted spoon or skimmer, remove the vegetables and arrange in a warmed shallow serving bowl. Slice the corned beef in thin slices across the grain to serve.

Simple Raspberry Sauce

Makes about 2 cups 12 ounces fresh or frozen, thawed strawberries or raspberries 1 cup red berry preserves 1 tablespoon sugar 1 tablespoon fresh lemon juice Place all ingredients in Cuisinart Food Processor fitted with the metal s blade. Process until smooth and completely pured, about 1 minute. Strain mixture through a fine sieve to remove seeds; discard seeds. Store in an airtight container in refrigerator. Serve with desserts, pancakes or waffles.
Nutritional information per serving (based on 8 servings): Calories 128 (0% from fat) carb. 33g pro. 1g fat 0g sat. fat 0g chol. 0mg sod. 5mg calc. 14mg fiber 2g

NOTES

Vanilla Bean Mascarpone Cream
Makes 4 servings vanilla bean 8 ounces mascarpone cheese, softened to room temperature 1 tablespoon powdered sugar 2 teaspoons milk teaspoon pure vanilla extract Split vanilla bean in half lengthwise. Scrape out the seeds with the back of a knife. Place vanilla seeds, cheese, sugar, milk, and vanilla in a small bowl. Stir with a whisk until smooth (this may also be done with a hand mixer, hand blender or food processor). Refrigerate until ready to use. Remove from refrigerator 30 minutes before using to soften.
Nutritional information per serving: Calories 269 (91% from fat) carb. 2g pro. 4g fat 26g sat. fat 14g chol. 70mg sod. 31mg calc. 83mg fiber 0g
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