INSTANT KIMCHI RECIPES

Steps:

• Season the chicken breast with salt and pepper.
• Select SAUTE-HIGH and set the time to 30 minutes, when preheated, sear the chicken breast for 4-5 minutes per side, until golden brown. Remove and place it on a plate.
• Add garlic let cook until fragrant for about 2-3 mins.
• Stir Italian seasoning and sundried tomatoes and let cook for 3-4 minutes.
• Pour in heavy cream and chicken stock to deglaze the pan, stirring up brown bits from the bottom.
• Press CANCEL to turn off sauté function. Place the chicken breast back into pot.
• Secure the lid on the pot, valve set to seal.
• Manually select PRESSURE COOK – HIGH. 10 minutes.
• When the program is done carefully release the remaining pressure opening the valve to vent.
• Serve, garnish with fresh chopped basil, fresh grated parmesan cheese and enjoy with some pasta or white rice.

Steps:

• Set the Instant Precision Dutch oven to SEAR. Season pot roast liberally on both sides with salt and pepper. When Dutch oven is hot, add oil and let it heat up, about 2 minutes.
• Sear both sides of the roast, approximately 6-8 minutes per side. Remove from Dutch oven and set aside.
• Add onions and sauté for 3-5 minutes, until softened.
• Add beef stock. Using a wooden spoon, scrape the bottom of the pan until all stuck pieces of fond are removed.
• Add carrots, celery, garlic and bay leaves. When it begins to simmer, cancel the searing function and add roast back to dutch oven, making sure th roast is nestled in the vegetables.
• Put top back on Dutch oven and set to SLOW COOK for 6 hours.
• Flip roast at 3 hours.
• When cooking time is done, remove roast and vegetables to a serving platter. Allow roast to rest for 10 minutes before slicing or shredding.