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• 475 ml canned chopped tomatoes, undrained
• 1 cup (250 ml) chicken stock
• 3 tablespoons (45 ml) fresh parsley, minced
Directions:
medium/high heat. Add chicken, sausage and shrimp.
Sprinkle meats with half of the Creole seasoning, half
the thyme and half the cayenne. Cook for 5 minutes
uncovered, stirring frequently, until chicken and shrimp
are thoroughly cooked. Remove chicken, sausage
and shrimp with a slotted spoon and set aside. Add
contents of the pot, onion, bell pepper, celery and
remaining Creole seasoning, thyme and cayenne to the
Mellerware pressure cooker, stirring frequently. Add
rice, tomatoes with their juice and stock. Lock the lid
in place and set to the suggested setting and adjust
time. Once cooked allow pressure to drop by releasing
the pressure valve and remove the lid. Stir in chicken,
sausage, shrimp and parsley. Cover tightly and let it
stand for 5 minutes before serving.
Suggested time: 10 minutes
Suggested setting: chicken
Beef Bourguignon
Serves 8-10
• 2 tablespoons (30 ml) olive oil
• 1.8 kg beef stew meat, cubed
• 1 tablespoon (15 ml) sugar
• 1 tablespoon (15 ml) red wine vinegar
• 3/4 cup (175 ml) dry red wine
• 1 1/4 cups (300 ml) beef broth
• 1 1/2 teaspoon (7.5 ml) salt
• Pepper, to taste
• 2 large onions, diced
• 12 small pearl onions, peeled
• 1/4 cup (60 ml) butter
• 900 g mushrooms, quartered
• 1 teaspoon (5 ml) lemon juice
Directions:
In a separate skillet, sauté the onion until translucent.
Then in a pot,
heat oil and brown meat. Move the beef to one side
and add sugar. When it begins to caramelise, add
vinegar and stir. Add the wine, beef broth, salt and
pepper. Add onions to beef mixture. Then add contents
of the pot to the Mellerware pressure cooker, lock lid
into place and select the suggested setting and adjust
time (see below). Place peeled onions in water until
tender. In the skillet where onions were sautéed, heat
butter and sauté mushrooms. Add peeled onions and
sauté until onions are glazed. When meat has finished
Heat oil in a pot over
cooking, allow pressure to drop by releasing the
pressure valve and remove the lid. Add mushroom/
onion mixture. Then add contents of the pot and
skillet to the Mellerware pressure cooker, close the lid
and cook for 5 mins. Allow pressure to drop again by
releasing the pressure valve and remove the lid. Serve
over egg noodles or rice.
Suggested time: 40+5 minutes
Suggested setting: meat
Herbed Pork Roast
Serves 4
• 700 g boneless pork loin
• 1 tablespoon (15 ml) olive oil
• 3 medium potatoes, peeled and cut into 25 mm
cubes
• 1 clove garlic, lightly crushed and peeled
• 1 teaspoon (5 ml) thyme
• 1 teaspoon (5 ml) crushed rosemary
• 1/2 teaspoon (2.5 ml) basil
• 1/2 teaspoon (2.5 ml) marjoram
• 1/2 cup (125 ml) chicken stock or water
• Salt and pepper
Directions:
Sprinkle the pork with salt and pepper. Heat the oil in a
pot and brown the potatoes over high heat until golden.
Remove to a warm platter. In the same pot brown the
pork roast on all sides. Place the pork roast in the
Mellerware pressure cooker. Add the crushed garlic
and cook for a minute, then sprinkle all the herbs over
the pork. Pour the broth around the meat. Lock lid into
place and set to the suggested setting and adjust time
(see below). Once cooked allow pressure to drop by
releasing the pressure valve and remove the lid. Add
the potatoes, lock lid into place and cook again for an
additional 5 minutes.
Suggested time: cook for 14+5 minutes
Suggested setting: meat
Pork Chop and Potato Casserole
Serves 4
• 2 tablespoons (30 ml) olive oil
• 4 pork chops, 25 mm thick
• Salt and freshly ground pepper
• 1/4 cup (60 ml) chicken stock
• 3 medium potatoes, peeled and cut into 3 mm slices
• 1 medium onion
• 3/4 cup (175 ml) dry white wine
• 3 bay leaves
• 1/2 teaspoon (2.5 ml) nutmeg
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