Rice
1 t vegetable oil
r C or 230r g jasmine ricer C or 250r g water
r/8 t salt
Rub pot with oil.
Combine rice, water, and salt.
Pressure Cook High for 3 mins.
Natural Release Pressure 10 mins.
Manual Release remaining pressure.
Stroganoff
2.5 lbs stew meat 1 T dry beef bouillon 2 t pepper 1 1/2 t salt 2 T olive oil 1 medium white onion 8 oz mushrooms 1 bulb garlic 1/3 C or 42 g AP flour 4 C boiling water 2 T Worcestershire sauce 16 oz wide egg noodles 1 C sour cream 1 10.5 oz cans beef consommé 4 T parsley, chopped Frozen peas Begin at least 2 hours ahead of time. Cut beef into 1-inch cubes. Place in pot. Add bouillon, pepper, salt, and olive oil. Separately, dice onion and slice mushrooms and set aside. Set to H igh Sauté. Stir beef occasionally 8 mins or until brown on all sides. Remove beef and set aside. Add onion and mushrooms, stirring occasionally 7 mins or until nearly tender. Mince in garlic, stirring 1 min. Add beef. Sprinkle in flour, stirring occasionally 2 mins or until flour is brown. Add boiling water and Worcestershire. Pressure Cook High 12 mins. Turn Keep Warm Button off. Natural Release Pressure. Add pasta. Pressure Cook High 4 mins. Turn Keep Warm Button off. Meanwhile, microwave frozen peas. Natural
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