4 cloves garlic (finely chopped)
Freshly ground black pepper to taste
¼ teaspoon crushed red pepper flakes
2 (28 ounce) cans crushed herb tomatoes
¼ cup chopped fresh basil
Directions:
1. Press “sear” button, and ensure it is set for 5 minutes, then press “start/stop” button.
2. Add olive oil, garlic and red pepper flakes to pressure cooker, and cook until fragrant.
3. Add tomatoes, salt, pepper and sugar to pressure cooker.
4. Close lid and lock in place.
5. Set timer to 8 minutes, then press “start/stop” button.
6. Once finished, the pressure cooker will automatically go to the “warm” feature and the
pressure will release naturally.
7. Stir in basil, season with salt and pepper to taste and serve.
BOX CAKE MIX
Serves: 6 people
Ingredients:
Directions:
1. Prepare cake batter according to packaging directions.
2. Butter bottom and sides of 7-inch baking pan that will fit inside pressure cooker.
3. Pour half of prepared batter into baking pan and wrap it with foil, ensuring the foil is airtight.
4. Place steamer rack in pressure cooker and pour in water.
5. Carefully place baking pan on rack.
6. Close lid and lock in place.
7. Press “bake” and set to 25 minutes, then press “start/stop” button.
8. Once finished, the pressure cooker with auto shut off; wait 15-20 minutes for pressure to
naturally release.
9. Carefully open lid and lift cake pan out of cooker using foil sling and transfer to cooling rack.
10. Repeat steps 3-9 with remaining batter.
ORANGE CHEESECAKE
Yields 1 (6 inch) cheesecake
Ingredients: Filling Ingredients:
1 cup graham cracker crumbs
2 (8-ounce) packages cream cheese
2 tablespoons butter, melted
2 tablespoons all-purpose flour
1 tablespoon confectioners’ sugar
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