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Broth with vegetables for the Salente Ario

Ingredients:

  • bones (pork, beef, chicken, smoked)
  • root vegetable mix (frozen or fresh)
  • water
  • a pinch of salt
  • spices – bay leaf, whole black pepper, allspice
  • herbs – lovage, parsley

Method:

Gradually add the bones, vegetables (washed and peeled, if you are using fresh), spices, herbs and salt (according to taste) to the cooker. Pour in the water. It should not reach higher than 2/3 of the pot’s height. Cover with the pressure lid and set the programme Soup for 15 minutes. Once the broth is ready and cooled, pour it through a sieve. Add cooked root vegetables from the sieve, sliced into small cubes, and the meat you have removed from the bones. Serve hot with cooked noodles.

Chicken breasts with thyme and potatoes for the Salente Ario

Ingredients:

  • 500 g chilled chicken breasts, sliced
  • 200 g onion
  • 200 g carrots
  • 4 potatoes
  • 1 clove of garlic
  • 1 spoonful of olive oil
  • 1 measuring cup of chicken broth or other broth
  • 1 measuring cup of white wine
  • salt
  • white pepper
  • thyme
  • lemon
  • a small knob of butter

Method:

Pour a spoonful of oil into the cooker’s prepared inner pot so that it covers the bottom of the pot. Turn on the Sauté programme. Once the oil is hot, sear the sliced chicken breasts seasoned with salt and pepper. Remove and set aside. Pour the broth and wine into the pot and stir into the meat juices at the bottom. Let them cook together for a short while. Add the peeled and chopped onion and carrots. Season with thyme and add the prepared chicken back into the pot. Cut the potatoes into 1 cm thick slices and put them in the basket. Place on the stand in the pot. Close the pressure lid. Manually set the programme to Poultry for 15 minutes. Let the steam out and open the lid. Using oven mittens, carefully remove the basket and stand with potatoes. Remove the meat from the sauce. Turn on the Sauté programme. Let the sauce reduce for a while, then add butter and lemon to taste. Season with salt and pepper to taste. Serve with the sauce poured over the chicken and potatoes.

Roasted chicken in the Salento Ario fan oven

Ingredients:

  • 1 whole chicken
  • salt
  • butter

Method:

Season the chilled or defrosted chicken evenly with salt. Place on the prepared roasting stand (breast down). Place the stand in the cooker and cover it with the oven lid. Set the programme Chicken for 180 °C and 40 minutes. The oven switches off automatically after the programme finishes. To achieve a crispy skin on all sides, carefully turn the chicken over (do not touch the inner pot or stand, they are very hot!) and turn on the programme Chicken for 200 °C and 2 minutes. Now you can enjoy a roasted chicken with a crispy golden skin.

French QUICHE for the Salente Ario

Ingredients:

Dough:

  • 175 g all-purpose flour
  • 75 g butter
  • 2 spoonfuls of cold water
  • 1 teaspoonful of salt

Filling:

  • 250 g bacon
  • 175 g cheddar
  • 1 onion
  • 4 eggs
  • 250 ml whipping cream (31% fat)
  • salt
  • pepper
  • nutmeg

Method:

Mix the flour, softened butter, cold water and salt into a dough. Line the bottom of the inner pot with baking parchment – it should not reach higher than half the pot’s height! Spread the rolled out dough on the parchment to form a base. In a pan, sauté the bacon with the chopped onion until golden. Pour off excess oil. Spread the mixture on the dough base. Mix the remaining ingredients – cheddar, whisked eggs, and cream, and the salt, pepper, and nutmeg to taste – in a bowl. Place the inner pot in the cooker and close with the oven lid. Set the programme manually to 22 minutes at 180 °C. Once the programme has finished, carefully remove the lid using oven mittens and place the quiche on a plate.

Beef goulash for the Salento Cuco

Ingredients:

  • 500 g beef (shin, chuck or flap steak)
  • 200 g onion
  • 1 can of tomato purée
  • 1 clove of garlic
  • vegetable oil (or a spoonful of lard)
  • 3 measuring cups of beef broth or other broth
  • 1 spoonful of flour
  • sweet paprika
  • salt
  • pepper
  • cumin
  • marjoram

Method:

Pour a spoonful of oil in the cooker’s prepared inner pot so that it covers the bottom of the pot. Turn on the Sauté programme. When the oil gets warm, add the finely chopped onion and sauté until golden brown. Add beef and garlic Allow the meat to sear. Add flour and paprika and mix thoroughly; do so quickly to avoid the paprika becoming bitter. Season with salt, pepper, cumin and marjoram to taste. Add three more measuring cups of broth. Stir continuously. Turn off the Sauté programme. Cover the pod with the pressure lid. Turn on the programme Meat/Casserole (or Beef) for 30 (35) minutes. After the programme has finished, remove the lid and mix thoroughly. Serve with sliced onions and bread dumplings, or bread.

Chili con carne for the Salente Cuco

Ingredients:

  • 400 g minced beef
  • 1 can of kidney beans
  • 200 g onion
  • 1 can peeled tomatoes
  • 1 clove of garlic
  • vegetable oil
  • 1 measuring cup of beef broth or other broth
  • salt
  • pepper
  • chili
  • sugar or dark chocolate
  • cumin
  • lemon peel

Method:

Pour a spoonful of oil into the cooker’s prepared inner pot so that it covers the bottom of the pot. Turn on the Sauté programme. Once the oil is heated, sauté the chopped (cubed) onions until golden brown. Add the minced beef and garlic Allow the meat to sear. Add the broth, canned beans and tomatoes, and season with salt, pepper, cumin, chili and lemon peel to taste. Finally, add a dash of sugar or quality dark chocolate. If needed, you can add another measuring cup of broth. Stir continuously. Turn off the Sauté programme. Cover the pod with the pressure lid. Turn on the programme Beans/Chilli for 12 minutes. After the programme has finished, remove the lid and mix thoroughly. Serve with bread or rice.

Pork shoulder with mushrooms for the Salente Cuco

Ingredients:

  • 500 g pork shoulder
  • 200 g onion
  • 1 clove of garlic
  • 1 spoonful of vegetable oil
  • 2 measuring cups of chicken broth or other broth
  • 1 spoonful of flour
  • salt
  • pepper
  • cumin
  • 1 measuring cup of dried mushrooms

Method:

Pour a spoonful of oil into the cooker’s prepared inner pot, enough to cover the bottom. Turn on the Sauté programme. When the oil is hot, add the pork shoulder cut into large cubes and seasoned with salt and pepper. Sear the meat from all sides and remove it from the pot. Add a little more oil and sauté the chopped onion. Once it turns light golden brown, sprinkle with flour and mix thoroughly. Return the meat to the pot and add mushrooms and 2 measuring cups of broth. Season with cumin. Close the pressure lid. Set the programme Meat/Casserole (Pork/ribs) for 18 minutes. Let the steam out and open the lid. Season with salt and pepper to taste. Serve with a side dish of your choice, such as rice prepared in the cooker (Rice cooker programme).

Cream of broccoli soup for the Salente Cuco

Ingredients:

  • 1 spoonful of olive oil
  • 1 white onion, roughly chopped
  • 500 g broccoli, roughly chopped
  • 3 medium-sized potatoes, roughly chopped
  • 4 cups (1 l) of vegetable broth
  • 2 teaspoonfuls of salt
  • 2 cloves garlic, minced
  • 1 cup (250 ml) of whole milk
  • 1 teaspoonful of Dijon mustard

Method:

Preheat the pot by turning on the Sauté programme. Add the olive oil and onion and sauté. Add broccoli, potatoes and salt. Mix well and add the vegetable broth. Close the pressure lid. Cook for 5 minutes at high pressure – Soup programme. Once the time has elapsed, open the pressure cooker: release pressure through the valve. Add the garlic, mustard and milk. Mix with a hand blender and serve.

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