Nesco PC6-13 Manuel D'utilisateur page 16

2-1/2 lbs. boneless country ribs
3/4 C. water
4 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 Tbsp. vegetable oil
2 lbs. ground turkey
1 large green peppers, diced
2 (16 oz.) cans stewed tomatoes
1/8 C. whole cumin seeds
1/4 C. chili powder
1/4 C. cornmeal (optional)
Add oil, turkey sausage and ground turkey into the cooking pot. Select BROWN
button and press the START button, brown meat is brown. Add the onions and cumin
seeds, continue to brown for 1 minute, stirring frequently. Add remaining ingredients,
except garlic and stir to mix. Place lid on cooker and lock it. Set regulator knob to
PRESSURE. Press the HIGH pressure function for 5 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. Stir in garlic and more
seasonings if desired. If chili is too thin stir in small amounts of cornmeal to thicken.
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.
Recipes
ROOT BEER PULLED PORK SANDWICHES
TURKEY CHILI
VIDALIA ONION & POTATO SOUP
1-1/2 C. root beer
1 (18 oz.) bottles of barbeque sauce
1/2 lb. turkey sausage, chunked
1-1/2 C. onions, chopped
2 large red bell peppers, diced
1/2 Tbsp. cinnamon
5 C. chicken or turkey stock
3 cloves garlic, pressed
Salt and Pepper to taste
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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