Cuisinart CPC-400 User Manual - Page 23

6 ounces baby potatoes (1½ to 2 inches) 1 corn ear, cut into 1-inch discs ½ cup water ½ pound frozen large shrimp 8 littleneck clams, scrubbed 1. Put the oil into the cooking pot of the Cuisinart® Pressure Cooker and select Brown. Once the oil is hot, add the sausage and brown on both sides. Stir in the shallot and fennel and allow to cook for one minute. Stir in the potatoes and corn. Add the water, secure the lid and select Low Pressure. Set time for 5 minutes. When the audible beep sounds, use Quick Pressure Release. 2. Once the pressure is completely released, the red indicator will drop. Remove lid and add the frozen shrimp and clams. Secure the lid and select Low Pressure again. Set the time for 1 minute. 3. When time expires, use Quick Pressure Release. Remove lid and spoon ingredients into a large serving bowl. Add some of the cooking liquid to serve. Nutritional information per serving (1 cup): Calories 397 (46% from fat) • carb. 20g • pro. 33g • fat 20g sat. fat 6g • chol. 140mg • sod. 973mg calc. 70mg • fiber 4g Arroz con Pollo A perfect one-pot meal, in only 30 minutes, total. Makes about 6 servings 2 pounds boneless, skinless chicken thighs 1½ teaspoons kosher salt, divided ½ teaspoon freshly ground black pepper ½ teaspoon extra virgin olive oil ½ onion, chopped ½ red pepper, chopped 2 garlic cloves, chopped 1 plum tomato, cut into ½-inch dice ¼ teaspoon smoked paprika 1 cup long-grain white rice 1½ cups low-sodium chicken broth 1∕8 teaspoon saffron threads 1 bay leaf 1. Season the chicken on both sides with 1 teaspoon of the salt and the pepper. 2. Put the oil into the cooking pot of the Cuisinart® Pressure Cooker. Select Brown. Once the oil is hot, brown the chicken in 2 batches, about 5 minutes per side. Remove and reserve. Add the chopped onion, red pepper and garlic. Stir well, scraping any brown bits from the bottom of the pot. Sauté vegetables until fragrant, about 5 minutes. Add the tomatoes with remaining salt and smoked paprika and cook for a couple of minutes before stirring in the rice. 3. Add the chicken back to the pot with the broth, saffron and bay leaf. Stir together. Secure the lid and select High Pressure. Set the time for 18 minutes. When the audible beep sounds, use Quick Pressure Release. 4. Once all the pressure is released completely, the red indicator will drop. 5. Remove lid, stir ingredients together and serve immediately. Nutritional information per serving: Calories 397 (13% from fat) • carb. 52g • pro. 32g • fat 6g sat. fat 1g • chol. 108mg • sod. 935mg • calc. 71mg fiber 2g Chicken and Vegetable Curry Thanks to the pressure cooker, it tastes like this quick curry spent all day cooking on the stove. (Spoiler alert: It takes under an hour!) Makes about 6 servings 1 tablespoon ghee (clarified butter), or vegetable oil, divided 2 pounds boneless, skinless chicken thighs 1 teaspoon kosher salt, divided ¼ teaspoon freshly ground black pepper, divided 1 small onion, finely chopped 2 garlic cloves, finely chopped 1 1-inch piece fresh ginger, peeled and finely chopped 1 jalapeño, seeded and finely chopped ¼ cup curry powder (mild heat, not hot) 1 can (13.5 ounces) coconut milk (not "lite") 1 can (14 ounces) diced tomatoes, drained ½ pound Yukon gold or red potatoes, 23