Nesco PC8-25 Manual De Instruccion página 19

1-1/2 Tbsp. olive oil
2 cups Arborio rice
5 C. chicken stock
1 C. frozen peas
Add oil and BROWN/SAUTÉ onions for 2 to 3 minutes or just until soft. Add the rice
and cook, stirring for 1 to 2 minutes. Add the wine and continue to stir until all the
wine has been absorbed. Stir in the chicken stock and mushrooms. Add cover and
lock into position. Press RICE setting for 7 minutes with the regulator knob in STEAM
position.
When finished, press STOP button and use the quick release method to release
the pressure by turning the regulator knob to STEAM in short bursts! Check the
tenderness of rice and stir until it has thickened.
Fold in the peas and cheese, and stir until well blended.
3 lbs. boneless country ribs
2 C. water
6 hamburger buns
Add pork, root beer and water into cooking pot and place lid on cooker and lock it.
Set regulator knob to PRESSURE. Press the HIGH pressure function for 30 minutes.
When finished, press STOP button and use the quick release method to release the
pressure by turning the regulator knob to STEAM in short bursts.
Remove lid and check meat for tenderness, If meat does not shred with a fork, add
five more minutes on HIGH. Drain excess liquid, shred and mix in barbeque sauce.
Serve on a bun with side of coleslaw or salad.
3 large Russet potatoes, peeled, cubed
2 celery stalks, chopped
4 C. chicken broth
Pepper to taste
Preheat cooker on WARM. Heat butter and saute onions and celery for 3 minutes.
Add remaining ingredients and stir to mix. Place lid on cooker and lock it. Set
regulator knob to PRESSURE. Press the HIGH pressure function for 6 minutes.
When finished, press STOP button and use the quick release method to release the
pressure by turning the regulator knob to STEAM in short bursts.
Purée about 1-1/2 cups of the soup and return to cooking pot. Press WARM button
to reheat and serve.
PORCINI RISOTTO
1 medium yellow onion, peeled and chopped
2/3 C. white wine
1-1/2 oz. dried porcini mushrooms, crushed
2/3 C. grated Parmesan cheese
ROOT BEER PULLED PORK SANDWICHES
VIDALIA ONION & POTATO SOUP
Recipes
2 C. root beer
1-1/2 (18 oz.) bottles of barbeque sauce
3 C. Vidalia onions, chopped, sliced
3 Tbsp. butter
1-1/2 tsp. kosher salt
2-1/2 Tbsp. parsley, chopped
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