Power Pressure Cooker XL
6-Quart Digital Pressure Cooker!
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POWER COOKER RECIPES

Texas Chili con Carne

  • 3 Tbsp. Chili powder
  • 1 tsp. ground cumin
  • 1 tsp. oregano
  • 6 slices thick-cut bacon, 1/4-inch strips
  • 4 lb. trimmed chuck roast, cut into 1/2 -inch cubes
  • 1 medium onion, diced
  • 4 jalapenos, diced. Ribs and seeds removed
  • 3 cloves garlic, minced
  • 3 cups beef stock
  • 16 oz crushed tomatoes (canned)
  • 3 Tbsp. cornmeal
  • salt and fresh black pepper
  • juice of 1 lime

  1. Place the inner pot into the Pressure Cooker. Press the CHICKEN/MEAT button. Set time to 20 minutes.
  2. Add the bacon and render until crispy, stirring occasionally. Remove and set aside.
  3. Season the beef with salt and pepper. Sear in batches and cook until browned. Remove the beef and set aside. Drain away any excess fat.
  4. Add onions, jalapenos, and garlic. Sauté until fragrant, about 30 seconds.
  5. Add the beef back to the pot along with its stock, the crushed tomatoes, and cornmeal.
  6. Place the lid on the Pressure Cooker and lock. Switch the Pressure Release Valve to Closed.
  7. Once the timer reaches 0, the Cooker will automatically switch to KEEP WARM. Press the CANCEL button. Switch the Pressure Release Valve to Open. When the steam is released completely, remove the lid.
  8. Adjust the seasoning if necessary. Finish with lime juice to taste.
  9. Serve.

Barbeque Chicken

  • 4 chicken thighs
  • 4 chicken legs
  • 2 tbsp. olive oil
  • 1 1/2 cups BBQ Sauce

  1. Place the inner pot into the Pressure Cooker.
  2. Push the CHICKEN/MEAT button. Add oil. Brown chicken on all sides.
  3. Pour the BBQ Sauce into the pot and stir to coat the chicken with the sauce.
  4. Place the lid on the Pressure Cooker and lock. Switch the Pressure Release Valve to Closed.
  5. Once the timer reaches 0, the Cooker will automatically switch to KEEP WARM. Press the CANCEL button. When the steam is completely released, remove the lid.
  6. Serve.

Mac and Cheese Burgers

  • 1 lb. Elbow pasta
  • 8 oz. ground beef
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 2 cups water
  • 1 cup milk
  • 1 tsp. turmeric
  • 1 tsp. black pepper
  • 2 tsp. sea salt
  • 8 oz. plum tomatoes diced
  • 1 cup of spinach, sliced
  • 10 oz. cheddar cheese, shredded

  1. Place the inner pot into the Pressure Cooker. Press the RICE/RISOTTO button press the time adjustment button for 8 minutes.
  2. Heat oil and sear beef, draining any excess fat. Add onion and garlic and cook 2 minutes. Season with spices.
  3. Add pasta, water, and milk.
  4. Place the lid on the Pressure Cooker and lock. Switch the Pressure Release Valve to Closed.
  5. Once the timer reaches 0, the Cooker will automatically switch to KEEP WARM. Press the CANCEL button. Let the steam release naturally. When the steam is released completely, remove the lid.
  6. Fold in cheese to melt. Continue with diced tomato and spinach.
  7. Serve.

Chicken Tikka Masala

Chicken

  • 1 1/2 lb. boneless, skinless chicken thighs
  • 1/4 cup whole-milk Greek yogurt, plain
  • 2 tsp. lemon juice
  • 1 large clove garlic, minced
The Sauce: Sauce may be prepared ahead and refrigerated.
Spices may be substituted with curry powder.
  • 1 Tbsp. ground coriander
  • 1 1/2 tsp. ground cumin
  • 1/2 tsp. ground cardamom
  • 1/2 tsp. ground nutmeg
  • 1 1/2 tsp. paprika
  • 1/2 tsp. cayenne
  • 1 tablespoon peeled fresh ginger, grated
  • 4 tablespoons (1/2 stick) butter, unsalted
  • 1 large white onion, chopped finely
  • 20 oz. tomato purée (canned)
  • 1 1/4 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 cup chopped fresh cilantro plus additional sprigs for garnish

  1. In a small bowl, whisk together coriander, cumin, cardamom, nutmeg, paprika, cayenne, and ginger.
  2. Place the inner pot into the Pressure Cooker. Press the SOUP/STEW button. Set time to 15 min.
  3. Add butter and melt. Sauté onion, stirring occasionally, about 5 minutes. Stir in spice and ginger mixture. Add tomato purée and salt. Bring to a boil.
  4. Gently simmer sauce, uncovered, until thickened slightly, about 5 minutes.
  5. Add yogurt-marinated chicken.
  6. Place the lid on the Pressure Cooker and lock. Switch the Pressure Release Valve to Closed.
  7. Once the timer reaches 0, the Cooker will automatically switch to KEEP WARM. Press the CANCEL button. Switch the Pressure Release Valve to Open. When the steam is released completely, remove the lid.
  8. Serve.

Vegetable Pulao

  • 2 cups Basmati rice (rinsed 3 times)
  • 1 cup mixed frozen vegetables (carrots, peas, corn)
  • 2 cups water
  • 1/2 tsp. fresh green chili, minced
  • 1/2 tsp. fresh ginger, minced
  • 3 cloves garlic, minced
  • 2 Tbsp. butter
  • 1 cinnamon stick
  • 1 tsp. cumin seeds
  • 2 bay leaves
  • 3 whole cloves
  • 2 whole cardamoms
  • 5-6 whole black peppercorns
  • 1 Tbsp. sea salt
  • 1 tsp. sugar

  1. Place the inner pot into the Pressure Cooker.
  2. Heat butter and sauté, cinnamon, cumin, bay leaves, cloves, cardamoms, peppercorns, until fragrant, about 1 min.
  3. Stir in, green chili, ginger, garlic, salt, and sugar.
  4. Add rice, water, and mixed vegetables.
  5. Press the RICE/RISOTTO button once to select WHITE (not BROWN). The Cooker will set automatically to 6 minutes.
  6. Place the lid on the Pressure Cooker and lock. Switch the Pressure Release Valve to Closed.
  7. Once the timer reaches 0, the Cooker will automatically switch to KEEP WARM. Press the CANCEL button. Let the steam release naturally. When the steam is released completely, remove the lid.
  8. Fluff rice with a fork.
  9. Serve.

Baked Penne in Meat Sauce

  • 1 lb. ground beef
  • 2 lb. of dry Penne
  • 3 cups water
  • 3 cups Marinara sauce
  • 1 cup ricotta
  • 10 oz. shredded Mozzarella cheese
  • 1 Tbsp. salt
  • 1 tsp. of black pepper
  • 2 oz. olive oil

  1. Place the inner pot into the Pressure Cooker. Press the RICE/RISOTTO button. Set time to 8 minutes.
  2. Heat the oil and cook the beef until browned. Drain any excess fat.
  3. Add sauce and water.
  4. Add Penne, ricotta, mozzarella, salt, and pepper. Mix well with a large spatula.
  5. Place the lid on the Pressure Cooker and lock. Switch the Pressure Release Valve to Closed.
  6. Once the timer reaches 0, the Cooker will automatically switch to KEEP WARM. Press the Cancel button. When the steam is released completely, remove the lid.
  7. Mix gently with a large spatula.
  8. Serve.

Power Cooker Features:

  • Digital pressure cooker saves time, energy, and money
  • Cooks even the most inexpensive cuts of meat to juicy perfection
  • Removable inner pot is dishwasher safe for easy cleanup, just one of the many pressure cooker benefits
  • Ideal for canning fruits,
    vegetables & more


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