Step by step instructions on how to use the Power Pressure Cooker XL. For more recipes and instructional videos check out: [ Ссылка ] or [ Ссылка ]
Click link to watch how to make braised chicken in the PPXL [ Ссылка ]
Carbonara in the PPXL: [ Ссылка ]
Pasta & Clams: [ Ссылка ]
Power Pressure Cooker Pot Roast
2 TBS olive oil
3.5 lbs of chuck roast
1.5 cups wild mushrooms sliced
1.5 cups large chopped potatoes
1.5 cup carrots, large chopped
1.5 cup onions, chopped
1 cup celery, chopped
1 TBS soy sauce
1 TBS steak sauce
1TBS Worcestershire sauce
2 TBS apple cider vinegar
1/4 cup tomato paste
1/3 cup dry red wine
2 TBS garlic, chopped finely
1 TBS tomato paste
1/2 tsp cumin
1 tsp thyme
1/2 tsp rosemary
1/2 tsp dry mustard powder
1/2 tsp coarse ground pepper
1 TBS butter (optional)
1/8 cup heavy cream (optional)
1 tsp orange rind (optional)
1/4 cup chopped parsley (optional)
Salt to taste
Instructions using Power Pressure Cooker XL:
1. Take lid off the pressure cooker and plug it in.
2. Press the chicken/meat button once and press the cook time selector once which puts the cooker at 40 minutes.
3. The screen will go from all zero’s to flashing lights. The flashing lights mean it is now in browning/heat up mode. Let it heat up for about a couple of minutes, then add 2 TBS olive oil.
4. Generously salt and pepper the meat and place it into the hot oil to sear. Sear all sides for a few minutes until nicely browned. Set the meat aside.
5. Add the wine first, then the onion, celery, carrots and garlic. Let simmer for a couple of minutes.
6. Put the meat back in and add all remaining ingredients.
7. Put the lid on, making sure it is on fully and that the vent is on “pressure” and not “steam.”
8. Now you get to relax while the Power Pressure Cooker builds pressure and starts counting down once it is fully up to pressure.
9. Your pressure cooker will automatically turn to a warming mode when the timer is finished counting down. Now you can release the pressure by turning the valve to the “steam” icon. The pressure will release rapidly and in a minute or two, the lid will be able to be opened.
10. Optional section: I like to reduce the sauce for a more concentrated flavor but you certainly don’t have to! Stir in the butter and cream then some orange rind. Throw some parsley in at the very last minute. You can add a slurry if you want a thicker sauce as well. All totally optional.
