15% Off ALL VIBE OVENS through December 31st with code: HOLIDAYVIBES

Recipes — Ovate Series Pressure Cookers

Bone Broth In Your Pressure Cooker

Posted on

Making bone broth in your Pressure Cooker is a great way to utilize any leftover chicken carcass you have. Add in your favorite veggies and herbs and voila! You have a large quantity of bone broth to use up for any future recipes you may have!         Ingredients: desired vegetables: onion, celery, carrot desired herbs: rosemary chicken carcass water salt and pepper to taste       Directions: Open the lid and place the mesh basket inside the inner pot of your Pressure Cooker. Make foil handles and secure them around the handles of the mesh basket....

Read more →

Pork Roast

Posted on

This juicy pork recipe features colorful veggies and a balsamic and rosemary flavoring that is perfect for fall!          Ingredients: 4-5 lb. pork roast, cut in half 2 tbsp oil rosemary, for garnish   Sauce: 2 cups chicken broth 1 cup balsamic vinegar 2 tbsp Worcestershire sauce 2 tbsp Tamari sauce 2 tbsp raw honey ¼ fresh rosemary, chopped ½ tsp red pepper flakes 4 garlic cloves, minced salt and pepper to taste   Veggies: 1 lb. carrots, diced ½ head of cauliflower, diced       Directions: Using the Sauté feature, heat up the 2 tablespoons...

Read more →

Whipped Cheesecake

Posted on

This light and fluffy dessert has the perfect combination of crumbly graham crackers, a creamy filling and a tart berry topping!          Ingredients:   Crust: ¾ cup graham cracker crumbs 2 tbsp melted butter   Cheesecake Filling: 1 lb. regular cream cheese, softened 2/3 cup sugar 2 large eggs ½ tsp vanilla extract ¼ cup sour cream   Berry Compote Topping: 2 cups berries, fresh or frozen 2 tbsp orange juice       Directions: Spray oven safe ramekins with nonstick cooking spray. Using the Heating Blender, crush the graham crackers and melted butter until fine. Spread evenly...

Read more →

Pressure Cooker 3 Course Meal

Posted on

Use our Pressure Cookers and Heated Blender to create a 3 course meal featuring a tasty appetizer, entree and dessert like this one!        Tomato Artichoke Soup         Ingredients: 28 oz. can fire-roasted diced tomatoes 15 oz. can artichokes 1 cup water 1 cup milk 2 tbsp butter 1 large onion 1 garlic clove  3 bay leaves ½ tsp oregano 1 tsp basil desired toppings: parmesan cheese, parsley and croutons       Directions: Add the butter, chopped onion and garlic to the blender. Secure the lid, select the Soup preset and press start. Remove...

Read more →

Fall Stew

Posted on

The combination of beef and Fall vegetables make this the perfect stew to cook up in the Fall and Winter months!       Ingredients: 1.5-2 lbs. beef stew meat, cut into 1-2 inch chunks 1 tsp sea salt ½ tsp black pepper ½ tsp onion powder ½ tsp chili powder 2 ½ tsp Italian seasoning, divided 1 medium onion 3-4 garlic cloves, minced 6 tbsp tomato paste 2 tbsp balsamic vinegar 4 medium russet potatoes, peeled and chopped into 1 inch chunks 2 medium carrots, peeled and cut into slices 2 ribs of celery, chopped 1-2 tsp Worcestershire sauce...

Read more →