Recipes for Electric Pan



1 large chicken breast

1/4 tsp kosher salt

1/4 tsp black pepper

1 tbsp. butter

1/2 tbsp. olive oil

1/2 cup onions, finely chopped

1 clove garlic, minced

1 cup chicken broth

1 bay leaf

1/2 cup cream

1/2 cup peas, frozen and thawed


  • Rinse and pat chicken breast dry with paper towels. Cut the chicken breast into 1-inch cubes. Sprinkle the chicken pieces with the salt and pepper. Mix so that the salt and pepper are evenly distributed.
  • Heat the butter in the pot in [600W] power, add the chicken to the pan and saute until brown, about 5-6 minutes. Transfer the chicken to a plate and cover.
  • Add the oil to the pan and cook the onions and garlic, stirring occasionally until onions are translucent, about 2 minutes.
  • Add the chicken broth and the bay leaf to the pan and bring to a boil.
  • Stir in the chicken, cream and peas and reduce heat to low, stirring occasionally. Simmer for 10 minutes.
  • Serve over cooked rice.




2 tbsp. extra-virgin olive oil

1/5 lb. bacon

1 medium yellow onion, finely chopped

1 carrots, peeled and finely chopped

1 stalks celery, finely chopped

3 cloves garlic, minced

kosher salt

Freshly ground black pepper

1 (15-oz.) can diced tomatoes

1 cup water

2 sprigs rosemary, leaves finely chopped

1/2 lb. pasta

Freshly grated Parmesan, for garnish

Freshly chopped parsley, for garnish


  • Heat the butter in the pot in [600W] power. Add bacon and cook until cooked through. Stir in onion, carrots, and celery and cook until slightly softened, about 5 minutes.
  • Add garlic and cook until fragrant, 1 minute more. Season with salt and pepper, then add in diced tomatoes, water, and rosemary. Bring to a boil, then stir in pasta.
  • Cook until pasta is al dente, about 8 minutes. Taste and adjust seasoning if necessary.Serve in bowls garnished with Parmesan and parsley.




1 tbsp. vegetable oil

1 lb. beef chuck stew meat, cubed into 1" pieces

1 tbsp. extra-virgin olive oil

1 onion, chopped

1 carrots, peeled and cut into rounds

1 stalks celery, chopped

Kosher salt

Freshly ground black pepper

3 cloves garlic, minced

1/4 cup tomato paste

3 cup (750ml) water

1 cup (250ml) red wine

1 tsp. dried thyme

2 bay leaves

1/4 lb. baby potatoes, halved

1/4 cup freshly chopped parsley, for garnish


  • Heat the oil in the pot in [600W] power. Add beef and cook on all sides until seared, 10 minutes. Transfer beef to a plate.
  • In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
  • Add beef back to the pot then add water, wine, thyme, and bay leaves.
  • Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 minutes.
  • Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.
  • Remove bay leaves. Garnish with parsley before serving.




1 clove garlic, grated

3 tbsp. soy sauce

2 tbsp. white vinegar

2 tbsp. sugar

1/3 cup ketchup

1/2 tsp. dry mustard

1 small head broccoli, cut into florets

1/2 lb. shrimp, peeled and deveined, tails removed

kosher salt

Freshly ground black pepper

1 tbsp cornstarch

Vegetable oil, for frying

1 tbsp. Toasted sesame seeds


  • Select in [600W] power pre-heat the pot. Combine garlic, soy sauce, vinegar, sugar, ketchup, and mustard. Bring to a boil and turn off heat.
  • In a pot of boiling water. add the broccoli cook until tender.
  • Meanwhile, in a medium mixing bowl, season shrimp with salt and pepper. Dredge shrimp in cornstarch.
  • Select in [600W] power, heat the pot with 1/2" of oil and cook shrimp until golden and cooked through. Spoon sauce over shrimp and stir-fry until slightly caramelized. Serve on top of broccoli and garnish with sesame seeds.