Lunch, Dinner

Butternut Squash Risotto

Butternut Squash Risotto
Risotto in less than 15 minutes - too good to be true!? Definitely not when using an IMUSA Pressure Cooker! This classic Italian rice dish is creamy and delicious using butternut squash and Parmesan cheese.
Author:
Recipe type: Lunch, Dinner
Serves: 4-6
Cook time: 
Total time: 
Ingredients
  • Olive oil 2 tablespoons
  • Chopped large onion 2-Jan
  • Diced butternut squash (about 8 oz.) 2 cups
  • White wine ½ cup
  • Vegetable stock 2½ cups
  • Arborio rice or short grain rice 1 cup
  • Chopped sage leaves 4
  • Grated Parmesan cheese 1 cup
Preparation
  1. Using the IMUSA pressure cooker, soften onions with olive oil under high heat, for about one minute. Add butternut squash and continue cooking for another minute.
  2. Mix in rice and cook for one minute. Pour wine and allow most of the liquid to evaporate while mixing, about 2 minutes.
  3. Add the vegetable stock and sage leaves and mix gently. Allow it to come to a boil and cover the lid. Once the IMUSA pressure cooker builds enough pressure (the orange pressure regulator tab pops up), lower the heat to medium and cook for seven minutes.
  4. Turn off the heat and using a wooden spatula, gently press on the pressure control valve (on the center of the lid) to allow all of the pressure to escape until the orange pressure regulator goes back down.
  5. Open the lid and add parmesan cheese and mix well. Allow to rest for 5 minutes before serving.
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Chicken Enchiladas Suizas

Chicken Enchiladas Suizas
Flour tortillas rolled up with shredded chicken & cheese, and topped with a zesty green tomatillo salsa! This dish can also be made with shredded pork and with corn or flour tortillas!
Author:
Cuisine: Mexican
Recipe type: Lunch, Dinner
Ingredients
  • rotisserie skinless chicken breasts 4
  • butter 3 tablespoons
  • sweet onion 1 cup
  • garlic cloves 3
  • green bell pepper ½ cup
  • Monterrey jack cheese 2 cups
  • green (tomatillo) salsa 1½ cups
  • fresh cilantro, divided ¾ cups
  • can green chiles 4 ounces
  • ground cumin 1 tablespoon
  • cayenne pepper ¼ teaspoon
  • smoked paprika ½ teaspoon
  • salt 1 teaspoon
  • freshly ground black pepper ½ teaspoon
  • fajita size flour tortillas 10
  • heavy cream, divided 1 cup
  • chicken stock ¾ cups
Preparation
  1. Preheat oven to 350 degrees. Coat a large rectangular baking dish with cooking spray.
  2. Melt the butter in a skillet over medium heat. Cook the onion, green pepper, and garlic for 6 to 7 minutes or until translucent.
  3. Add the shredded chicken, salsa, cilantro, cumin, paprika, half of the cream, cayenne pepper, salt and black pepper. Stir well and add additional salt if necessary.
  4. Place about 2 to 3 heaping tablespoons of the chicken in the center of a tortilla and roll up. Place the enchilada, seam-side down, into the prepared baking dish. Continue this process with the remaining flour tortillas.
  5. Whisk together the remaining cream, the green chilies, the cilantro and the stock and pour over the enchiladas. Sprinkle Monterrey Jack cheese over the enchiladas.
  6. Bake uncovered for 30 to 40 minutes or until cheese is bubbling and golden.
 

Arroz con Pollo Mole (Mole Rice and Chicken)

Arroz con Pollo Mole (Mole Rice and Chicken)
Arroz con pollo is one of the most traditional recipes in Hispanic cuisine. Many of us grew up with the smell of a boiling caldero simmering chicken before being served with some rice. Chef George Duran added a delicious twist to this recipe by adding a little extra kick of flavor. Try it, enjoy it and share it with your loved ones. Buen provecho!
Author:
Cuisine: Mexican
Recipe type: lunch, dinner
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 Tbsp. toasted sesame seed
  • 1 tsp. cinnamon
  • 1 tsp. mild chili powder
  • 1 tsp. cumin
  • ½ tsp. ground allspice
  • 2 tsp. salt
  • 6 chicken thighs, skin removed
  • ½ C. flour
  • 1 Tbsp. vegetable oil
  • salt and pepper
  • 6 slices of bacon, chopped
  • 1 medium red onion, chopped
  • 2 red pepper, chopped
  • 6 cloves garlic, minced
  • 2 C. rice, uncooked
  • 2 6-oz. can tomato paste
  • 4 oz. semi-sweet chocolate, chopped
  • 6 C. chicken stock
  • Curly parsley, finely chopped, for garnish
Preparation
  1. Mix first 6 ingredients in a small bowl and set aside.
  2. Dust chicken thighs with flour and season with salt and pepper. Heat vegetable oil in your IMUSA caldero on medium-high heat and cook chicken until browned, about 3-5 minutes on each side. Set aside.
  3. Lower heat to medium and cook bacon until slightly browned. Add onions, red peppers and garlic and sauté until softened, about 3 minutes. Add rice, tomato paste, chocolate and dry spices and mix. Add chicken stock and mix again. Allow to come to a simmer, cover and turn heat to low. Simmer for 25 minutes.
  4. Uncover, gently mix rice and add chicken thighs on top. Cover and continue simmering for 20-25 more minutes until thighs and rice are cooked. If needed, add more stock or water until rice is done.
  5. Allow to rest for 10 minutes before serving with finely chopped parsley.
 

Chorizo Lentil Stew

Chorizo Lentil Stew
Prepare a delicious stew in less than 15 minutes. That is correct you can have an exquisite chorizo and lentil stew in less than 15 minutes using your IMUSA pressure cooker. Join us on this culinary voyage as chef George Duran shows us how to prepare his famous Chorizo and Lentil Stew.
Author:
Cuisine: More Favorite Recipes
Recipe type: Lunch, Dinner
Serves: 6-8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 1 green pepper, chopped
  • 2 cups brown lentils (about ¾ lbs.)
  • 6 cups chicken stock
  • 1 14.5 oz. can of diced tomatoes
  • 3-5 chorizo links (about 11 oz.), cut into ½ inch pieces
  • 4 garlic cloves
  • 1 bay leaf
Preparation
  1. Over medium high heat add oil to your IMUSA pressure cooker and sauté onions, carrots, and green peppers for 5 minutes. Add the of the ingredients to pressure cooker, mix them together, cover the pot (making sure the lid is properly sealed), and bring to high heat.
  2. When the orange pressure regulator pops up, lower heat to medium and let cook under pressure for 8 minutes. Turn off the heat and using a wooden spatula, gently press on the pressure control valve (located on the center of the lid) to allow all of the pressure to escape until the orange pressure regulator goes back down. Open lid and let rest for 5 minutes before serving.
 

Pressure Cooker Tomato Mac n Cheese

 
Pressure Cooker Tomato Mac n Cheese
Mac and cheese in a pressure cooker! This is a quick and delicious dish - perfect for the weeknight and your kids will love it!
Author:
Cuisine: More Favorite Recipes
Recipe type: Lunch, Dinner
Serves: 6-8
Ingredients
  • chicken stock 2½ cups
  • elbow macaroni 3 cups
  • heavy cream 1 cup
  • can diced tomato 1 (15 ounce)
  • dried oregano 2 teaspoons
  • salt 1 teaspoon
  • black pepper 1 teaspoon
  • milk ½ cup
  • shredded cheddar cheese 1½ cup
  • shredded mozzarella cheese 1½ cup
Preparation
  1. In an IMUSA pressure cooker add first 7 ingredients and mix
  2. Bring to a boil and place cover on pressure cooker. Once the orange tab pops up bring down heat to medium high and allow to cook under pressure for 6 minutes.
  3. Turn off heat and release excess pressure by pressing on the release valve with a wooden spatula. Once the orange tab goes back down, open pressure cooker and mix in milk and both cheeses
  4. If needed, salt to taste, then serve.