Join us at the Clean Energy Fair, 10 a.m. to 3 p.m. Saturday at Kahala Mall. The event kicks off Energy Action Month and celebrates the efforts and accomplishments by many local organizations to achieve a sustainable, clean energy future for Hawaii.

Bring your family to learn how you can do your part, through educational games, activities and more. Enjoy Hawaiian entertainment by the award-winning duo Kupaoa and a keiki hula performance by Halau Na Pualei o Likolehua.

Visit 808ne.ws/cleanenergyfair or call 543-7511.

This week, try these recipes using a time- and energy-saving multicooker. Cooking under pressure requires less liquid than conventional cooking, as there is less evaporation, but always use the recommended amount to prevent burning.

TACO RICE

By Hawaiian Electric Co.

• Nonstick cooking oil spray
• 1-1/2 cups low-sodium chicken broth, divided
• 1 pound boneless, skinless chicken breasts
• 1 (1-ounce) packet taco seasoning
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup canned corn
• 1-1/2 cups salsa
• 1-1/4 cups uncooked white rice, rinsed and drained

>> Optional toppings: Shredded cheese, Chinese parsley, sliced avocado, chopped green onions, sour cream

Spray bottom of 6-quart multicooker pot with cooking oil spray. Add 1/2 cup chicken broth and chicken. Sprinkle with taco seasoning. Add beans, corn, salsa, rice and remaining 1 cup broth. Be sure rice is fully submerged in liquid.

Secure lid and close sealing valve. Adjust manual setting to high pressure; cook 8 minutes.

Allow pressure to naturally release for 12 minutes, then turn to quick release, following manufacturer’s instructions.

When depressurized, turn off, remove lid and gently fluff rice with a fork. Do not stir. Place lid back on for 5 more minutes to allow rice to rest.

Remove and shred chicken breasts. Add a scoop of rice mixture to each serving bowl. Top with chicken and other toppings as desired. May be served with tortillas. Serves 6.

Approximate nutritional information, per serving (without optional toppings): 390 calories, 4.5 g total fat, 0.5 g saturated fat, 55 mg cholesterol, 1,150 mg sodium, 58 g carbohydrate, 3 g fiber, 7 g sugar, 26 g protein.

STEAMED CHINESE STYLE GINGER OPAKAPAKA

By Hawaiian Electric Co.

• 1 pound opakapaka or other firm white fish
• 2 cups water
• 1 teaspoon peanut oil
• 2 tablespoons julienned ginger
• 1/4 cup julienned green onions
• 1/4 cup chopped Chinese parsley

>> Sauce:

• 3 tablespoons low-sodium shoyu
• 2 tablespoons rice wine
• 1 tablespoon Chinese black bean paste
• 1 teaspoon minced ginger
• 1 teaspoon garlic

In a medium bowl, combine sauce ingredients. Place fish in bowl and marinate 30 minutes.

In a 6-quart multicooker, add water and steamer basket. Remove fish from marinade and place in steamer basket. Secure lid and close sealing valve. Reserve marinade.

Adjust manual setting to low pressure; cook 2 minutes.

Immediately turn quick-release valve according to manufacturer’s instructions. Once depressurized, remove fish to plate.

In a medium saute pan, heat oil on medium-high. Once hot, add ginger and saute 10 seconds, add green onions and Chinese parsley; stir-fry. Add reserved marinade, bring to boil. Pour over fish and serve immediately. Serves 2.

Approximate nutritional information, per serving (not including salt to taste): 660 calories, 33 g total fat, 18 g saturated fat, 95 mg cholesterol, 770 mg sodium, 66 g carbohydrate, 1 g fiber, 9 g sugar, 25 g protein.

PRESSURE COOKER MAC AND CHEESE

By Hawaiian Electric Co.

• 1 (16-ounce) package fusilli pasta
• 3 tablespoons unsalted butter
• 1 teaspoon kosher salt, plus more to taste
• 4-1/2 cups water
• 4 cups broccoli florets
• 1 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• 1 (5-ounce) can evaporated milk
• 2/3 cup skim milk
• 1/3 cup heavy cream
• 3 cups grated extra-sharp cheddar cheese
• Freshly ground black pepper

In a 6-quart multicooker pot, combine pasta, butter and salt. Stir in water.

Secure lid and close sealing valve. Adjust manual setting to high pressure; cook 5 minutes.

Quick-release pressure according to manufacturer’s instructions.

Select saute setting. Stir in broccoli and cook, stirring occasionally, until tender and liquid has reduced, about 3-4 minutes. Stir in mustard and garlic powder.

Select warm setting. Stir in evaporated milk, skim milk and cream until warmed, about 2 minutes. Gradually whisk in cheese until melted, about 3 minutes; season with salt and pepper. Serve immediately. Serves 6.

Approximate nutritional information, per serving (not including salt to taste): 660 calories, 33 g total fat, 18 g saturated fat, 95 mg cholesterol, 770 mg sodium, 66 g carbohydrate, 1 g fiber, 9 g sugar, 25 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.