Presto Kitchen Kettle Instructions Manual page 5

1½ tablespoons vegetable oil
2 pounds beef stew meat
4 cups beef stock or broth
½ teaspoon salt
¼ teaspoon black pepper
Preheat multi-cooker at 375°. Add oil and brown meat. Add stock, salt, and pepper. Bring to a boil. Turn heat control down until
indicator light turns off. Cover and simmer 1 to 2 hours. Add onions, carrots, mushrooms, peas, and celery. Cover and simmer
30 minutes or until vegetables are tender. If desired, thicken with a paste made of cornstarch and water.
2 tablespoons vegetable oil
4 boneless, skinless chicken breast halves, cut into
1-inch pieces
1 green bell pepper, cut into ¾-inch pieces
1 red bell pepper, cut into ¾-inch pieces
1 jalapeño pepper, chopped
1 cup coarsely chopped purple onion
2 cloves garlic, minced
Preheat multi-cooker at 375°. Add oil; brown chicken. Add peppers, onion, and garlic; cook 2 to 3 minutes. Add beans, tomatoes, corn,
salsa, chili powder, cumin, and salt. Bring to a boil. Turn heat control down until indicator light turns off. Cover and simmer
20 to 25 minutes. Garnish with cilantro, if desired.
3 cups beef stock or broth
1½ cups tomato juice
4 ounces beef soup meat
4 ounces sausage
2 cups shredded cabbage
¾ cup chopped onion
¾ cup sliced carrot
¾ cup green beans
½ cup sliced celery
1 (14- to 15-ounce) can diced tomatoes
Add beef stock, tomato juice, soup meat, sausage, cabbage, onion, carrots, green beans, celery, tomatoes, garlic, basil, oregano, salt,
and pepper to multi-cooker. Set heat control at 250° and bring to a boil. Turn heat control down until indicator light turns off. Cover
and cook 30 minutes. Add beans and spaghetti; cook until spaghetti is tender, about 20 minutes. Top with Parmesan cheese.
1 cup dry great northern beans
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts,
cut into ¾-inch pieces
½ cup chopped onion
½ cup sliced carrot
2 cloves garlic, minced
Clean and rinse beans. Soak them overnight in 4 cups of water or use the quick-soak method. To soak beans using quick method, place
beans in multi-cooker and cover with 4 cups of water. Set heat control at 250° and bring to a boil. Boil 1 to 2 minutes and then turn off
heat control. Cover and let stand at least 1 hour. Drain off soaking water and remove beans. Dry multi-cooker.
Preheat multi-cooker at 375°. Add oil and brown chicken. Add onion, carrot, garlic, and jalapeño; sauté 1 to 2 minutes. Stir in beans,
chicken stock, brown sugar, vinegar, chili powder, oregano, and allspice. Bring to a boil.
Turn heat control down until indicator light turns off. Cover and simmer until beans are tender, about 1 hour.
Traditional Beef Stew
Southwest Stew
Minestrone
Chicken and White Bean Chili
5
1 small onion, diced
3 carrots, cut into 1-inch pieces
1 cup sliced mushrooms
1 cup peas
1 cup sliced celery
1 (14- to 15-ounce) can pinto beans
1 (14- to 15-ounce) can stewed tomatoes
1 cup whole kernel corn
1 cup salsa, desired level of spiciness
1 tablespoon chili powder
2 teaspoons ground cumin
½ teaspoon salt
Fresh cilantro (optional)
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
1 (14- to 15-ounce) can cannelloni or navy beans,
drained
1 ounce spaghetti, broken in half
¼ cup grated Parmesan cheese
1 jalapeño pepper, seeded, minced
4 cups chicken stock or broth
1½ teaspoons packed brown sugar
1 teaspoon white wine vinegar
2 teaspoons chili powder
1 teaspoon dried oregano
¼ teaspoon ground allspice
6 to 8 servings
6 servings
8 to 10 servings
4 servings