SO-313535 14595 BELLA 8qt Pressure cooker BJ's Recipe Book ...€¦ · the Pressure Cooker is...

SO-313535_14595_BELLA_8qt Pressure cooker_BJ's_Recipe Book_R4.indd 1 2016-07-29 11:20 AM

Let us take care of the pressure with our BELLA 8Qt Pressure Cooker.

Make your favorite meals 70% faster than any conventional cookware, saving you precious time. This safe, modern and reliable side kick will give you good food fast.

Save money by using cheaper, tougher cuts of meat for gourmet results because meals cook in their natural juices. Since the food is sealed tight, steam stays locked in for supercharged flavorful meals. No wonder the Pressure Cooker is favored by chefs everywhere for its rapidity and no‑nonsense cooking.

Use this versatile unit all week long for all your family meals from a comforting chicken soup to any pasta dish. Then, impress your guests on the weekend with the best ribs and desserts ever.

Enjoy!

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SO-313535_14595_BELLA_8qt Pressure cooker_BJ's_Recipe Book_R4.indd 2-3 2016-07-29 11:20 AM

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BELLA’SQUICK TIPSBefore getting started, here are some quick and easy tips to enhance your cooking experience.

OVERFILL

LIQUID

PREPPING

BROWNING MEAT

GRAINS/RICE

BEANS

VEGETABLES

The key to successful Pressure Cooker results is tracking time, and with our 10 pre‑programmed settings we’ve got you covered.

Don’t do it… fill up to 2/3 full and not more. The food will tend to expand while cooking.

Only add what the recipe calls for, nothing more & nothing less, this will avoid sogginess and scorching.

Ensure food is chopped, sliced, or cubed consistently to ensure even cooking.

Always suggested for the best results, and make sure to scrape up bits of meat left behind when browning to avoid scorching food.

Thoroughly rinse with cool water to remove coating and avoid clumping. We don’t recommend using buckwheat, bulgur or millet as results may vary.

Canned or dried, anything goes. Soaking dried beans is not necessary but could reduce cooking time. Check progress at 7 to 10 minutes and continue cooking if needed. Do not overcook.

Heartier less delicate veggies are recommended, like potatoes, squashes, beets, carrots and turnips. Artichoke, kale and cauliflower are also great Pressure Cooker candidates, just reduce cooking time to avoid over cooking.

TIME


8‑11 BREAKFAST 12‑19 SOUPS 20‑27 BEANS, RICE & VEGGIES 28‑31 PASTA 32‑41 MEATS & FISH 42‑47 DESSERTS 48‑51 Q&A

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BREAKFAST

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Sweet Potato Jalapeño Mash

INGREDIENTS3 tbsp olive oil1 1/2 cups onion, chopped1 1/2 jalapeño peppers, seeded and diced 3 cloves garlic, minced 3 medium sweet potatoes (about 2 1/4 lb total), peeled and cut into 3/4-inch chunks 3/4 tsp salt 3/4 tsp pepper1/2 cup shredded aged cheddar cheese 1/2 cup sour cream 3 green onions, chopped 6 fried eggs

INSTRUCTIONSAdd olive oil, onion, jalapeño pepper and garlic.

SAUTÉ for 5 to 6 minutes or until vegetables are softened and starting to brown.

Stir in sweet potatoes, salt and pepper.

Cover and lock lid into position.

Cook on PRESSURE COOK for 5 to 6 minutes.

Please use the spatula to move the pressure release valve. Then carefully remove lid, allowing steam to escape away from you. Always use oven mitts!

Mash sweet potato mixture with cheddar cheese, sour cream and half of the green onions.

Divide evenly among 4 plates and top with fried eggs and remaining green onions.

*Once pre-programmed button is selected the unit will preheat before starting the cook cycle. Preheat times depend on cooking mode selected.

PREP TIME 6 mins COOK TIME 6 mins TOTAL TIME 12 minsServes: 6

Nutrition FactsPer 1/6th of recipe Calories 355Fat 18gCholesterol 196mgSodium 584mgCarbohydrate 37gFibre 6g

Sugars 9gProtein 12gVitamin A 230% DVVitamin C 20% DVCalcium 15% DVIron 15% DV

Peaches ‘n’ Cream Oatmeal

INGREDIENTS2 cups steel-cut oats2 1/2 cups milk2 cups water1 1/2 cup diced fresh or frozen peaches1/3 cup brown sugar3 tbsp honey1 1/2 tsp ground cinnamon1/2 tsp salt1 1/2 cup fresh raspberries1/2 cup chopped toasted pecans

INSTRUCTIONSMix together oats, milk, water, peaches, brown sugar, honey, cinnamon and salt.

Cover and lock lid into position.

Cook on RISOTTO/STEAM for 10 minutes.


Top with raspberries and chopped pecans.


PREP TIME 5 mins COOK TIME 10 mins TOTAL TIME 15 minsServes: 6-8



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SOUPS

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Classic Chicken Broth

INGREDIENTS1 tablespoon vegetable oil3 pounds bone-in chicken pieces (leg quarters, bone-in thighs and/or wings)1 onion, chopped3 garlic cloves finely chopped3 quarts water1 teaspoon salt1 small ripe tomato whole (washed not skinned)2 bay leavesLarge fine mesh strainer

INSTRUCTIONSPress SAUTE* and heat oil.

Carefully lay and BROWN* half of chicken on all sides, about 6 minutes; transfer to bowl.

Repeat with remaining chicken; transfer to bowl.

Pour off all but 1 tablespoon fat left in pot.

Add onion, and SAUTE* until softened and well browned, about 5 minutes.

Stir in garlic and cook until fragrant, about 30 seconds.

Stir in water, salt, tomato, bay leaves, and browned chicken with any accumulated juices.

Cover and lock into position.

Press PRESSURE COOK** and set for 30 mins.

Allow Pressure Cooker to advance to WARM for 10 minutes.

QUICK RELEASE steam, using the spatula to move the pressure release valve. Then carefully remove lid, allowing steam to escape away from you. Always use oven mitts!

Remove chicken and let cool for 20 mins. Remove all bones and skin, shred chicken flesh into thin long pieces and set aside to serve with broth.

Strain broth through fine-mesh strainer ensuring all bones, fat and other residue is removed.

*The SAUTE function may take 5 minutes to preheat.

**Once pre-programmed button is selected the unit will preheat before starting the cook cycle. Preheat times depend on cooking mode selected.

PREP TIME 15 mins COOK TIME 40 mins TOTAL TIME 55 minsMakes 3 Quarts

Nutrition FactsPer 1 cup of recipeCalories 17Fat 2gCholesterol 1mgSodium 204mgCarbohydrate 0gFibre 0g


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Chicken Soup with Herb Dumplings

INGREDIENTS1 whole chicken (5 lb)6 cups chicken broth 4 cups water3 stalks celery, chopped3 carrots, chopped1 1/2 cups onion, chopped5 cloves garlic, minced 3/4 tsp chopped fresh thyme 3 bay leaves 3/4 cup frozen peas 1/2 tsp each salt and pepper

Herb Dumplings:1 cup all-purpose flour 1 1/2 tsp baking powder1/4 tsp salt2 tbsp cold butter, cubed1/4 cup milk 2 tbsp chopped fresh chives 1 tbsp chopped fresh dill

INSTRUCTIONSAdd chicken, broth, celery, carrots, onion, garlic, thyme and bay leaves.


Cook on PRESSURE COOK for 30 minutes.


Carefully remove chicken; set aside until cool enough to handle. Remove and discard skin; separate meat from bones and shred (discard bones). Set aside.

Remove and discard bay leaves.

Herb Dumplings: Meanwhile, whisk together flour, baking powder and salt. Using pastry cutter or fingers, cut in cold butter until mixture resembles coarse meal. Stir in milk, chives and dill to make a sticky dough (do not overwork).

Bring soup to simmer on SAUTÉ. Add peas and reserved chicken; season with salt and pepper. Drop tablespoonfuls of dough onto surface of soup. Simmer for 5 minutes or until dumplings are tender.






INGREDIENTS1 tablespoon canola, olive or vegetable oil1 small onion, chopped fine3 garlic cloves, chopped fine8 cups water5 medium carrots, peeled and sliced 1/2 inch thick3 celery stalks, save few celery leaves to taste1 (3-4 Lbs) cleaned whole chickenSalt and pepper to taste5 oz. of your favorite pasta noodles

INSTRUCTIONSAdd oil to Pressure Cooker.

Press SAUTE* and cook onion until softened, approx. 4 minutes.

Add garlic and cook for about 20 seconds.

Add celery & carrots, and eight cups of water.

Sprinkle with salt & pepper as desired.

Place chicken in pot with breast on top.


Press SOUP** with a pre-set time of 20 mins.



Scoop up fat residue from surface of soup.

Remove chicken and let cool for 15-20 mins, ensure to remove all bones and skin, shred chicken flesh into thin long pieces.

With lid off, press SAUTE*

Bring soup to boil.

Stir in pasta noodles, and boil until tender, about 5 minutes.

Stir in shredded chicken and chopped celery leaves, season with salt and pepper to taste, and serve.



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Chicken Noodle SoupPREP TIME 15 mins COOK TIME 35 mins TOTAL TIME 50 mins

Serves: 8

Nutrition FactsPer 1/6th of recipeCalories 245Fat 7gCholesterol 63mgSodium 703mgCarbohydrate 20gFibre 2g



Minestrone Soup

INGREDIENTS1 cup white kidney (cannellini) beans, soaked overnight and drained3 tbsp olive oil, divided1/2 cup chopped pancetta1 1/2 cups onion, chopped2 cloves garlic3 carrots, chopped1 stalk celery, chopped2 zucchinis, chopped5 cups low-sodium chicken stock1 1/2 cans (28 oz) diced tomatoes2 tsp Italian seasoning 1/2 tsp salt 1 cup grated Parmesan cheese2 tbsp chopped fresh parsley

INSTRUCTIONSAdd soaked beans, 5 cups fresh water and 1 tbsp olive oil.



Please use the spatula to move the steam release valve. Then carefully remove lid, allowing steam to escape away from you. Always use oven mitts!

Drain beans and reserve.

Add remaining olive oil, pancetta, onion, garlic, carrots and celery to Pressure Cooker. SAUTÉ for about 6 minutes or until softened. Add zucchini, chicken stock, tomatoes, Italian seasoning and salt; cover and lock. Press SOUP and cook for 6 minutes.


Stir in reserved beans. Garnish with Parmesan cheese and parsley.





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Lentil Soup

INGREDIENTS1 tablespoon olive oil (may substitute canola oil)1 medium onion, chopped2 bay leaves1 teaspoon dried thyme2 teaspoons ground cumin8 cups all-natural vegetable broth2 cups dry lentils (green, brown, red, any combination)3 large carrots, diced into 1/2-inch chunks1 large Idaho potato, peeled and diced into 1/2-inch cubes1 teaspoon kosher salt1 bunch fresh kale*, cleaned, de-veined and chopped into stripsKosher saltFreshly ground black pepper, to tasteGrated Parmesan cheese, to serve (optional) * may substitute 1 bag prewashed baby spinach or regular spinach, cleaned and stemmed

INSTRUCTIONSAdd olive oil to Pressure Cooker.

SAUTE* onion until soft, about 5 minutes.

Add the bay leaves, thyme, cumin, broth, lentils, and carrots and potato. Stir well.

Add cleaned and stemmed kale to the top of the Pressure Cooker pot.


Cook on SOUP** for 7 minutes.



Remove bay leaves.

Season with salt and black pepper to taste.







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BEANS, RICE & VEGGIES


Artichokes with Lemon and Thyme

INGREDIENTS3 medium artichokes, sharp points removed, split in half lengthwise and choke removed3 lemons, cut into wedges3 tablespoons vegetable oil4 garlic cloves, peeled and sliced4 teaspoons freshly chopped thyme leaves1 teaspoon salt

INSTRUCTIONSIn a large bowl, place the artichokes and cover with water

Squeeze 1 of the lemons into the water

Wipe the artichokes dry (ensuring that they are completely dry)

Add oil in Pressure Cooker and press SAUTE*

Place the artichokes cut side down into the oil

Cook for 3 to 5 minutes or until nicely browned

Add the garlic, thyme leaves, salt and 4 lemon wedges to the Pressure Cooker.


PRESSURE COOK** the artichokes for 10 minutes.



Serve with the remaining lemons.




Nutrition FactsPer 1/6th of recipe or 1/2 artichokeCalories 95Fat 7gCholesterol 0mgSodium 449mgCarbohydrate 8gFibre 3g


Red Beans and Rice

INGREDIENTS1 tablespoon vegetable oil1 medium yellow onion, chopped1 bell pepper, Seeded and diced2 celery ribs, chopped3 cloves garlic, minced1 1/2 lb. smoked sausage, sliced1 1/2 lb. dry red kidney beans, rinsed well and soaked overnight3 cups chicken stock1 teaspoon salt1 tablespoon fresh thyme leaves4 cups cooked white rice

INSTRUCTIONSAdd oil to the Pressure Cooker.

SAUTE* the onion, pepper, celery, garlic, and cook for 3 to 5 minutes or until the onions are soft and pepper is slightly tender.

Add the remaining ingredients and stir.


Cook on STEW** for 10 minutes.



Stir again before serving.

Garnish with Cilantro and lemon wedges for added color and flavor.






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Beef & Beans Chili

INGREDIENTS1 lb. ground beef1 medium onion, chopped1 small green bell pepper, finely chopped (for a spicier chili, use 1 poblano pepper)2 chipotle peppers* in adobo sauce, chopped (may substitute 2 teaspoons chipotle powder for a milder taste)1 tablespoon adobo sauce (from the chipotle peppers in adobo), if desired 2 cloves garlic, minced1 (29 oz.) can pinto beans with or without jalapenos (may substitute 2 (14.5 oz.) cans dark red kidney beans, or any canned or packaged beans of your choice, drained and rinsed)1 (14.5 oz.) can sliced stewed tomatoes, undrained (Mexican, if available)1 (16 oz.) container salsa3 tablespoons tomato paste1 tablespoon dark brown sugar1 tablespoon unsweetened cocoa powder1 teaspoon crushed red pepper flakes, or to taste2 tablespoons chili powder2 tablespoons taco seasoning2 teaspoons Kosher salt, to taste1 cup coffee (may substitute water)1 (14.5 oz.) can or 1 (13.5 oz.) package low sodium kidney beans

INSTRUCTIONSBROWN* ground beef in the Pressure Cooker until golden brown and crumbly, 6 to 8 minutes.

Remove browned ground beef, and drain excess fat, except for 2 teaspoons.

SAUTE* onion and green pepper in remaining fat, for 3 to 4 minutes, until the onion is translucent.

Return meat to the Pressure Cooker; add all remaining ingredients (except 1 can beans) to the cooking pot and stir well to combine.


Cook on STEW** for 10 minutes.



Stir the chili well.

Empty last container of kidney beans into a small bowl. Drain and rinse beans.

Mash kidney beans using a potato masher. Add to cooking pot, stir well.

Allow chili to cool for one hour. Chili will thicken as it rests.

NOTE: Chipotle chilies are smoked jalapeno peppers. Chipotles in adobo sauce come canned and are usually found in the Latin section of your supermarket. For a milder taste, use chipotle chili powder.

*The BROWN/SAUTE function may take 5 minutes to preheat.


PREP TIME 15 mins COOK TIME 30 mins TOTAL TIME 45 minsMakes 10 Cups

Nutrition FactsPer 1/10th of recipe or 1 cupCalories 229Fat 6gCholesterol 22mgSodium 802mgCarbohydrate 29gFibre 10g


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Parmesan Risotto

INGREDIENTS2 tablespoons unsalted butter1 small onion, finely chopped3 garlic cloves, minced2 cups Arborio riceWhite wine, a splash4 cups low-sodium chicken broth1 cup Parmesan cheese, gratedSalt and pepperGarnishFresh chopped parsley1/2 cup Fresh Parmesan cheese, shaved

INSTRUCTIONSAdd butter to Pressure Cooker. SAUTE* onion until softened, about 5 minutes.

Add garlic and cook until fragrant, about 30 seconds.

Stir in raw rice and BROWN** to toast lightly, about 5 minutes.

Add a splash of wine, stirring constantly, until almost evaporated, about 1 to 2 minutes.

Stir in 4 cups broth.


Cook on RISOTTO/STEAM** for 7 minutes.


Stir for another minute or 2 until rice is tender and liquid has thickened.

Add half of the Parmesan cheese and season with salt and pepper to taste.

Stir creamy risotto until cheese is melted and distributed throughout.

Garnish with fresh chopped parsley and shaved Parmesan.

NOTE: Included 1/2 cup finely grated Parmesan stirred in, and 1/2 cup more coarsely shredded parmesan for garnish. Also included 1/4 cup for “splash white wine”, 1/2 tsp each salt and pepper for seasoning “to taste” and 1 tbsp chopped fresh parsley for garnish.






Porcini Risotto

INGREDIENTS1 tablespoon olive oil1 small yellow onion, peeled and chopped1 1/2 cups Arborio rice1/2 cup white wine4 cups chicken stock1 ounce dried porcini mushrooms, crushed1 cup frozen peas1/2 cup grated Parmesan cheese

INSTRUCTIONSAdd oil and SAUTE* 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.


Cook on RISOTTO/STEAM** for 7 minutes.


Check the tenderness of rice and stir until it has thickened.

Fold in the peas and cheese, and stir until well blended.






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PASTA


One-Pot Mushroom Fusilli

INGREDIENTS3 tbsp olive oil 1 1/2 cups onion, chopped6 cloves garlic, minced1 1/2 lb cremini mushrooms, thinly sliced1/2 cup water2 tsp dried oregano3/4 cup tomato paste 1 tbsp white wine vinegar1 1/2 cans (28 oz) crushed tomatoes3/4 cup grated Parmesan cheese, divided2/3 cup chopped fresh basil, divided 1/2 tsp salt1/2 tsp pepper 12 oz dried fusilli pasta

INSTRUCTIONSAdd olive oil, onion, garlic, mushrooms and oregano.

SAUTÉ for about 8 minutes or until vegetables are softened and starting to brown.

Add tomato paste; cook for 1 to 2 minutes.

Add vinegar and cook, stirring up any brown bits.

Add tomatoes, half of the Parmesan, half of the basil, salt and pepper.

Stir in fusilli to coat with sauce.




Stir well; sprinkle with remaining Parmesan and basil just before serving.

TIP: To make a non-vegetarian meal, remove 8 oz of sausage from casings and crumble. SAUTÉ for 6 to 8 minutes or until browned, before proceeding with recipe.



Meatballs and Marinara Sauce

INGREDIENTS3 tablespoons olive oil1 small onion, mincedSalt and pepper1 tablespoon minced fresh oregano or 1 teaspoons dried5 garlic cloves, minced2 (28-ounce) cans crushed tomatoes1 pound ground meat (for authentic Italian meatballs get an equal mixture of beef, veal and pork, or just beef will work too)1/2 cup Italian style bread crumbs1/4 cup whole milk1/2 cup grated Parmesan cheese3 tablespoons minced fresh parsley1 large egg, lightly beaten1/4 cup chopped fresh basil

INSTRUCTIONSAdd oil to Pressure Cooker.

Press SAUTE* and cook onion until softened, approx. 4 minutes.

Add oregano, and two-thirds of garlic and cook for another 30 seconds.

Stir in crushed tomatoes.

Simmer and stir for about 8 mins ensuring tomatoes look cooked.

Season with salt and pepper to taste.

In a large bowl combine ground meat, bread crumbs, milk, parmesan, parsley, egg, remaining garlic, pinch of salt and pepper and

mix with hands until all ingredients are well mixed together.

Make approx. 14 even sized meatballs and place in tomato sauce with a pair of tongs (careful, sauce is hot!)


Select PRESSURE COOK** for 15 minutes.



Stir in basil and season with additional salt and pepper to taste and serve.




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MEATS & FISH


Chef Jason Roberts Lamb Shanks in Pinot Noir

INGREDIENTS2 tablespoons olive oil4 medium sized lamb shankssalt and pepper1 onion roughly chopped1 stick of celery1 carrot, peeled and roughly chopped3 cloves garlic, crushed1/4 cup tomato paste2 cups of red wine (pinot noir suggested)3-4 cups beef or chicken stock1 tablespoon fresh rosemary (or 1/2 teaspoon of dried rosemary)6 small potatoes, peeled and cut into bite sized pieces2 large strips of orange peel1/2 cup of pitted black olives2 tablespoons fresh chopped parsley (or 1 tablespoon of dried rosemary)

INSTRUCTIONSPress SAUTE*and heat oil in Pressure Cooker pot for 30 secs.

Add in the lamb shanks seasoned with salt and pepper and brown on all sides for approx. 3 minutes.

Remove and set aside.

Add the onion, celery, carrot and garlic and cook for 2 minutes.

Add in the tomato paste and rosemary, cook for an additional minute before adding the pinot noir.

Return the shanks to the pot along with the potato, orange and olives.


Cook on MEAT** for 1 hour.



Adjust seasoning and finish with chopped parsley before serving.



PREP TIME 15 mins COOK TIME 75 mins TOTAL TIME 1 hr 30 minsServes: 4



Baby Back Ribs

INGREDIENTS2 tablespoons paprika2 tablespoons packed brown sugar2 teaspoons chili flakesSalt and Pepper2 lbs baby back ribs, cut into sections1 tablespoon vegetable or canola oil1 onion, chopped2 garlic cloves, minced1 cup ketchup1/4 cup water1/4 cup molasses1 tablespoon cider vinegar1 tablespoon red wine vinegar2 tablespoons Dijon mustard

INSTRUCTIONSCombine paprika, brown sugar, chili flakes, 1 teaspoon salt, 2 teaspoons pepper in a small bowl and stir.Place rib on clean surface (large plate/cutting board) and then rub mixture evenly over ribs.Select SAUTE* and heat oil in Pressure Cooker pot.Add onion and cook until softened, about 5 minutes.Stir in garlic and cook until fragrant, about 30 seconds.Stir in ketchup, water, molasses, vinegar and mustard.Remove 1 cup of the sauce from the Pressure Cooker and set aside.

Place ribs with fleshy sides pointing up, then pour reserved sauce over ribs.Cover and lock into position.

Select PRESSURE COOK** for pre-set of 30 mins.Allow Pressure Cooker to advance to WARM for 10 minutes.QUICK RELEASE steam, using the spatula to move the pressure release valve. Then carefully remove lid, allowing steam to escape away from you. Always use oven mitts!Carefully remove ribs and place in serving plate.BROWN* sauce to simmer and cook until thickened and measures 2 cups, about 10 minutes.Generously brush ribs with some of the sauce.Serve ribs with remaining sauce.



PREP TIME 15 mins COOK TIME 55 mins TOTAL TIME 1 hr 10 minsServes: 6



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Classic Paella

INGREDIENTS3 tbsp olive oil1 1/2 cups onion, chopped4 cloves garlic, minced1 red pepper, chopped1 1/2 tsp smoked paprika1/4 tsp saffron threads1/2 tsp fresh thyme3/4 tsp salt3/4 tsp pepper2 cups paella rice or risotto rice3/4 cup crushed tomatoes4 cups chicken broth3/4 cup white wine16 oz firm white fish, cut in 1-inch pieces10 oz squid, cut in 1/2-inch wide rings10 oz mussels, trimmed and beards removed10 oz shrimp, peeled and deveined3/4 cup frozen peas, thawed1/2 cup chopped fresh parsleyLemon wedges

INSTRUCTIONSAdd olive oil, onion, garlic, red pepper, paprika, saffron, thyme, salt and pepper.

SAUTÉ for about 5 minutes or until vegetables are softened.

Add rice and crushed tomatoes.

SAUTÉ for 5 minutes.

Add chicken broth and wine.


Cook on RICE/RISOTTO for 6 minutes.


Discard any mussels that don’t close when tapped. Add fish, squid, mussels and shrimp to rice mixture.

Cook on RICE/RISOTTO for 3 minutes.


Discard any unopened mussels. Stir in peas. Garnish with parsley and lemon wedges.





Chicken and Pineapple Tacos

INGREDIENTS1 whole chicken (5 lb)1 1/3 cups pineapple juice1 1/3 cups barbecue sauce3/4 cup water (approx.)3 tbsp fresh lime juice2 cloves garlic, minced3 tsp chili powder2 tsp ground cumin1/2 tsp salt 1/2 tsp pepper 4 tbsp cornstarch 16 corn tortillas

Toppings:2 cups diced fresh pineapple1 1/2 cups diced red onion1 1/3 cups crumbled feta cheese1/2 cup pickled jalapeño peppers (optional) 1/2 cup chopped fresh cilantro

INSTRUCTIONSAdd chicken, pineapple juice, barbecue sauce, 3/4 cup water, lime juice, garlic, chili powder, cumin, salt and pepper.




Carefully remove chicken; set aside until cool enough to handle. Remove and discard skin; separate meat from bones and shred (discard bones). Set aside.

Whisk cornstarch with 6 tbsp water.

Press SAUTÉ, whisk cornstarch mixture into sauce and simmer for 5 minutes or until thickened.

Add chicken; mix to coat well. Spoon into tortillas.

Toppings: Add pineapple, red onion, feta, and jalapeño (if using) to tortillas. Top with cilantro.



Nutrition FactsPer 1/16th of recipe (or 1 taco)Calories 221Fat 6gCholesterol 53mgSodium 658mgCarbohydrate 23gFibre 2g


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Pulled Pork

INGREDIENTS1 (approx. 7 lbs) bone-in pork butt or shoulder roast, fat cap trimmedSpicy Chili Rub1 tsp ground black pepper1 tsp cayenne pepper1 tbsp chili powder1 tbsp ground cumin1 tbsp dark brown sugar2 tbsps dried oregano2 tbsps paprika1 tbsp table salt1 tbsp granulated sugar2 tsps ground white pepper1-2 cups barbeque sauce, to serveIf necessary, cut pork roast into pieces to fit. Coat pork roast/pieces with Spicy Chili Rub

INSTRUCTIONSAdd meat to Pressure Cooker. Press BROWN* allow meat to brown on all sides. Add just enough water to cover the meat.





Drain off juices, reserving about 2 cups.

After cooking, as soon as the meat is cool enough to handle, “pull” the pork.

Using 2 forks or your fingers, separate roast into muscle sections, remove fat, and tear meat into thin shreds.

Place shredded meat in large bowl; toss with 1 cup barbecue sauce, adding reserved liquid until desired consistency is reached.

Remaining sauce can be served separately.



PREP TIME 20 mins COOK TIME 1 hr 10 mins TOTAL TIME 1 hr 30 minsServes: 10-12



Herb & Garlic Butter Roast Chicken with Gravy

INGREDIENTS4 tbsp butter, softened2 cloves garlic, minced2 tsp paprika2 tsp dried thyme3/4 tsp salt3/4 tsp pepper1 whole chicken (5 lb)3 carrots, cut in 3-inch chunks3 parsnips, cut in 3-inch chunks1 1/2 cups onion, sliced thickly1 1/3 cup low-sodium chicken stock1 1/2 tbsp all-purpose flour

INSTRUCTIONSMix together 2 tbsp butter, garlic, paprika, thyme, salt and pepper; rub all over chicken.

BROWN chicken turning occasionally, for about 10 minutes or until browned on all sides; transfer to plate.

Place carrots, parsnips and onion in bottom of pressure Pressure Cooker; place chicken on top of vegetables. Pour in chicken stock.


Cook on MEAT/CHICKEN for 30 minutes.


Transfer chicken to cutting

board and tent with foil. Transfer vegetables to serving platter and cover to keep warm.

Remove 1/4 cup liquid from Pressure Cooker; whisk in flour until blended.

Return to Pressure Cooker along with remaining butter. Press SAUTÉ; cook, stirring often, until thickened and smooth. Strain sauce and keep warm.

Carve chicken and serve on platter with reserved vegetables. Serve gravy on the side.



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Pot Roast Dinner with Porcini Mushrooms

INGREDIENTS1 (3 1/2 to 4 lb.) boneless beef chuck eye roast, trimmed of large pieces of fatKosher saltBlack pepper4 tablespoons unsalted butter, cut into 4 pieces1 onion, cut into thick slices1/4 teaspoon baking soda1 cup beef broth2 teaspoons soy sauce2 bay leaves1/2 oz. dried porcini mushrooms (or any dried mushrooms of your choice)3 celery ribs, cut into large chunks3 carrots, peeled and cut into large chunks4 Yukon gold potatoes, cut into large chunks1 teaspoon apple cider vinegar (may substitute red wine vinegar)1 sprig fresh thyme

INSTRUCTIONSRoast should be cut into 2 pieces at the natural seam and trimmed of large pieces of fat.

Rub meat pieces generously with salt and pepper and set aside.

Add 2 tablespoons butter and baking soda to the Pressure Cooker.

Add onion and Press SAUTE*, cook until onion breaks down and liquid turns golden brown, about 7 to 8 minutes.

Stir in broth, soy sauce, and bay leaves, scraping up any browned bits.

Add dried mushrooms, celery, carrots and potato chunks to the bottom of the Pressure Cooker.

Nestle roast pieces on top of veggies.





Transfer roast pieces to a carving board, tent with aluminum foil, and allow meat to rest for 20 minutes.

Prepare Gravy. Discard bay leaves. Strain liquid through fine-mesh strainer into fat separator.

Transfer vegetables in strainer to blender.

Allow liquid to settle for 5 minutes, then pour defatted liquid into blender with cooked vegetables.

Blend until smooth, about 1 minute.

Transfer gravy back in to Pressure Cooker.

Add vinegar, thyme sprig, and 2 tablespoons chilled butter.

SAUTE 5 to 8 minutes or until sauce is thickened to half.

Remove thyme sprig from gravy and season with salt and pepper to taste.

Slice meat against the grain into 1/2 inch thick slices.

Transfer meat to serving platter.

Spoon half the gravy over meat.

Remaining gravy can be served separately.



PREP TIME 25 mins COOK TIME 1hr 10 mins TOTAL TIME 1hr 35 minsServes: 6-8



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DESSERTS

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Strawberry-Rhubarb Compote

INGREDIENTS1 1/2 lb fresh or frozen strawberries, hulled10 oz fresh or frozen rhubarb, cut in 2-inch chunks3/4 cup granulated sugar3/4 tsp grated fresh ginger root3/4 tsp ground cinnamon1 1/2 tbsp cornstarch3 tsp lemon zest

INSTRUCTIONSAdd strawberries, rhubarb, sugar, ginger and cinnamon.




Whisk cornstarch with 1 tbsp water; whisk into strawberry mixture. Set to SAUTÉ; cook for 2 to 3 minutes or until thickened. Stir in lemon zest.

Tip: Dress up the fruit compote with a sprinkle of granola and a spoonful of whipped cream if desired.





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Spiced Mulled Wine

INGREDIENTS8 cups (1 1/2 bottles) dry red wine3 cinnamon sticks 10 whole cloves8 allspice berries8 peppercorns3 large strips orange peel1/3 cup brandy1/3 cup granulated sugar

Garnish:Cinnamon sticksOrange slices

INSTRUCTIONSMix together wine, cinnamon sticks, cloves, allspice, peppercorns, orange peel, brandy and sugar.


PRESSURE COOK for 5 minutes.


Serve in heatproof glasses garnished with cinnamon stick and orange slice.






INGREDIENTS1 1/2 cups white rice (preferably Arborio)3/4 cup sugar or agave based sweetener5 cups 1% milk (use 2% for creamier pudding)2 large eggs1 cup half and half1 teaspoon vanilla extract1 vanilla bean pod (Soak the vanilla bean pod in water for 10 mins then cut lengthwise and scrape the moist paste inside with the back of a knife)1/2 cup raisins (preferably white)

INSTRUCTIONSCombine rice, sugar and milk in Pressure Cooker.

Select SAUTE* and bring to a boil, stirring constantly to dissolve sugar.

As soon as the mixture comes to a boil, cover and lock lid into position.

Press RICE** and set timer for 10 minutes.

Whisk eggs with half and half, vanilla extract and paste from pod* and set aside.



Stir the egg mixture in to the pot.

Select SAUTE and cook uncovered until mixture just starts to boil. Stir constantly.

Turn off Pressure Cooker.

Add raisins.

Serve warm, or set aside cool.

Once cooled, then place in refrigerator.



Super Creamy Rice PuddingPREP TIME 5 mins COOK TIME 15 mins TOTAL TIME 20 mins

Serves: 6

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Q&A


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Q A ERROR DISPLAY: E0

What temperature does the Pressure Cooker operate at? Is the temperature different for the various functions?

Operating Temperatures:

‑ The operating temperature for PRESSURE COOK, SOUP, STEW, MEAT, CHICKEN, RICE, RISOTTO AND STEAM functions on average is between 110°C – 115°C (230F – 239F).

‑ The operating temperature for the SAUTÉ function is 170°C (338F) and the BROWNING function is 148°C (298F).

‑ The operating temperature for the SLOW COOK function for 4 hours is 82°C ‑ 95°C (179F – 203F) and for 6 hours is 90°C ‑ 99°C (194F – 210F).

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What is the operating pressure for EACH setting? Does the operating pressure remain the same for each setting or change depending what you select when choosing a different cooking option?

Operating Pressure:(These are averages and may vary with cooking time and quantity of food. The pressures mentioned below will be reached after the pressure build up cycle is complete. Make sure to securely lock the lid and set the pressure release valve to PRESSURE position).

‑ The operating pressure for PRESSURE COOK, SOUP, STEW, MEAT, CHICKEN, RICE, RISOTTO AND STEAM functions on average is 55‑65 kPa which is 7.97 ‑ 9.42 psi.

‑ There is no pressure for the SAUTÉ and BROWNING function as these functions are used without the lid.

‑ The pressure for SLOW COOK function is negligible as the temperature is lower compared to other functions.

What is the material of the inside of the pot?

The pot is made of aluminum with non‑stick coating.

The lid is incorrectly used. If the lid is not locked correctly and a function is selected, an audible beep can be heard the error message "E0" will be displayed.

Searing/Browning with lid attached, an audible beep can be heard the error message "E0" will be displayed.

Description Solution

Lid is opened during SLOW COOK. Constant beeping can be heard the error message "E0" will be displayed.

Make sure lid is correctly locked into position.

Remove lid. Always cook with lid removed when SEARING or BROWNING foods.

When using SLOW COOK function, you may remove the lid to check on food, stir contents, add food or liquids during cooking. Replace lid and lock properly. SLOW COOK will resume.

Solution

What is an E4 error message on the screen and what should the consumer do if he/she sees it?

Please contact our customer care team at 1‑866‑832‑4843 as your unit needs to be replaced.

ERROR DISPLAY: E4Description


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In order to have the best possible cooking experience, we recommend reading the BELLA 8QT Pressure Cooker Instruction Manual along with the Quick Start Guide. Should you have additional questions please feel free to contact our Customers Service department at:

1-866-832-4843 [email protected]

For more cooking tips and a how to video please visit:

www.bellahousewares.com/ bella-pressure-cookers/


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