Multi-Cooker

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Halve the potatoes lengthwise, then cut crosswise into 1/4-inch pieces. In a large bowl, combine the sour cream, pickle relish, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the multi-cooker, combine the seasoned chicken, sliced onion, quartered peppers, barbecue sauce, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; stir to combine. Close and seal the lid. Turn to the high pressure cook function and set to 20 minutes. Once the chicken is cooked through*, let the lid naturally release 5 minutes, then manually release the lid. Using two forks, carefully shred into bite-sized pieces.

 *An instant-read thermometer should register 165°F.

Meanwhile, line 2 sheet pans with foil. Equally divide the halved brussels sprouts and potato pieces between the sheet pans. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Carefully transfer to the bowl of creamy relish; toss to coat. Taste, then season with salt and pepper if desired.

Makes 4 servings:

For each serving, in a large container combine: 

1/4 shredded chicken 

1/4 dressed vegetables

Fill a large pot 3/4 of the way up with salted water. Cover and heat to boiling  on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem ends of the bok choy; roughly chop. Peel the carrots; halve lengthwise, then thinly slice crosswise.

In a bowl, combine the beef, egg, breadcrumbs, and chopped garlic;  season with salt and pepper. Gently mix to combine. Shape the mixture into 16 tightly packed meatballs. In the multi-cooker, combine the hoisin sauce, soy glaze, 1/4 cup of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper and whisk to thoroughly combine. Add the meatballs and stir to coat. Close and seal the lid. Turn to the high pressure cook function and set to 10 minutes. Once the meatballs are cooked through*, let the lid naturally release 5 minutes, then manually release the lid.

*An instant-read thermometer should register 160°F.

Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat.

Add the noodles to the pot of boiling water. Cook, stirring occasionally, 3 to  4 minutes, or tender.Turn off the heat. Drain and rinse under water to prevent sticking. Return to the pot. Add the sautéed aromatics and cooked vegetables. Stir to thoroughly combine.

Makes 4 servings:

For each serving, in a large container combine:  

1/4 finished noodles 

1/4 cooked meatballs and sauce

Makes 4 servings:

Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the crispy onions.

Makes 4 servings:

Roughly chop the peanuts. Heat the finished meatballs, sauce, and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the chopped peanuts and sesame seeds.