Presto 100th Anniversary Quick guide
1
100th Anniversary
Pressure Cooker
Instructions
and Recipes
2005 National Presto Industries, Inc.
Visit us on the web at www.GoPresto.com
TABLE OF CONTENTS
Important Safeguards.............................. 1
Introduction...................................... 2
Getting Acquainted ................................ 2
How to Use ...................................... 3
Important Safety Information ....................... 4
Care and Maintenance ............................. 5
Helpful Hints ..................................... 6
Questions and Answers............................. 7
Soups and Stocks.................................. 8
Seafood......................................... 10
Poultry ......................................... 12
Meats .......................................... 15
Vegetables ...................................... 19
Dry Beans and Peas .............................. 21
Grains ......................................... 23
Desserts ........................................ 25
Recipe Index .................................... 27
Service and Parts Information ..................... 28
Warranty ....................................... 28
This is a Listed appliance. The following Important Safeguards are recommended by most portable appliance manufacturers.
IMPORTANT SAFEGUARDS
To reduce the risk of personal injury or property damage, basic safety precautions should always be followed, including the following:
1. Read all instructions.
2. Always check the vent pipe before use. Hold cover up to light and look through vent pipe to be certain it is clear.
3. Always check the air vent/cover lock to be sure it moves freely before use.
4. Donotllpressurecookerover⅔full.Forsoup,grains,anddrybeansandpeaswhichexpandduringcooking,donotll
cookerover½full.Overllingmaycauseariskofcloggingtheventpipeanddevelopingexcesspressure.Seefoodpreparation
instructions.
5. Donotpressurecookapplesauce,cranberries,rhubarb,cereals,pastas,driedsoupmixes,oranydrybeansandpeaswhichare
not listed on the chart on page 22. These foods tend to foam, froth, and sputter and may block the vent pipe, overpressure plug,
and air vent/cover lock.
6. This appliance cooks under pressure. Improper use may result in scalding injury. Make certain pressure cooker is properly closed
before operating; cover handle must be directly above the body handle. See “HOW TO USE INSTRUCTIONS.”
7. Do not place the pressure cooker or attempt to pressure cook in a heated oven.
8. Extremecautionmustbeusedwhenmovingapressurecookercontaininghotliquids.Donottouchhotsurfaces.Usehandles
or knobs.
9. Do not open pressure cooker until internal pressure has been completely reduced, air vent/cover lock has dropped, and no steam
escapes when the PressureTruindicator is removed. See “HOW TO USE INSTRUCTIONS.”
10. CAUTION! To ensure safe operation and satisfactory performance, replace the overpressure plug every time you replace the
2
sealing ring or sooner if it becomes hard, deformed, cracked, worn, or pitted. It is recommended that the sealing ring and over-
pressure plug be replaced at least every two years.
11. Close supervision is necessary when the pressure cooker is used near children. It is not recommended that children use the
pressure cooker.
12. As pressure builds in the cooker, the stem in the PressureTruindicator will rise. LOW PRESSUREisreachedwhentherst
band is visible. HIGH PRESSURE is reached when the second band is visible. When the desired pressure is reached, lower the
heattomaintainpressureatthatsetting.Failuretoreduceheatwillcausepressuretocontinuetobuild.Ifthisoccurs,excess
steam will vent from the PressureTruindicator,whichwillcauseliquidtoevaporateandfoodmayscorchand/orthecooker
may be damaged.
13. CAUTION! Do not use pressure cooker on an outdoor LP gas burner or gas range over 12,000 BTU’s.
14. Do not use this pressure cooker for pressure canning.
15. Do not use this pressure cooker for other than intended use.
16. Do not use this pressure cooker for pressure frying with oil.
SAVE THESE INSTRUCTIONS
THISPRODUCTISFORHOUSEHOLDUSEONLY.
INTRODUCTION
Welcome to the world of pressure cooking. With your new
PrestoPressure Cooker, you’ll discover how fast and easy
it is to prepare a wide variety of delicious foods, especially
foods that emphasize good health and nutrition along with
good taste.
The pressure cooker is perfect for the way we live and eat
today. It’s ideal for preparing many of the lighter foods that
helpkeepushealthyandt.Itpreservesavorsandnutrients,
tenderizes leaner cuts of meat and, best of all, it cooks foods
three to ten times faster than ordinary cooking methods. And,
it’s even possible to cook several foods in the pressure cooker
atthesametimewithouttheavorsintermingling.
We have included recipes for some traditional family favorites
that are especially well suited to the many advantages of pres-
surecooking.Foryourconvenience,wehavealsoprovided
nutritional information for all of the recipes in this book.
To help get started with your new pressure cooker, be sure to
read the “GETTING ACQUAINTED” section below.
GETTING ACQUAINTED
Yourpressurecookerislikeasaucepanwithaveryspecialcoverthatlocksinplace.Airisautomaticallyexhaustedandsteamissealed
inside creating pressure within the unit. Under pressure, internal temperatures in the cooker are raised above the normal boiling point of
water, causing foods to cook faster. At LOW PRESSURE,atemperatureof232°F(or111°C)isreachedinsidethepressurecooker.At
HIGH PRESSURE,atemperatureof244°F(or118°C)isreachedinsidethepressurecooker.Thesehighertemperaturesspeedcooking
and the moist steam atmosphere tenderizes meats naturally.
Itisimportanttobecomefamiliarwiththevariouspartsofthepressurecooker(Fig.A)andtoread
the “HOW TO USE”sectionbeginningonpage3beforeusingtheunitforthersttime.
Beforetherstuse,removethesealingring(Fig.B)bysimplypullingitoutoftheinsiderimofthe
cover(Fig.A).SetPressureTruindicator aside.
Washsealingring,cover,body,trivet,andsteamerbasket(Fig.A)inhot,sudsywatertoremoveany
packaging material and white manufacturing lubricant. Do not wash PressureTruindicator as
water may damage parts. Rinse all parts with warm water and dry. Then, replace the sealing ring,
beingcarefultotitunderthestoptabs(Fig.B)whicharelocatedontheinsiderimofthecover.
Stop Tab
Sealing Ring
Fig. B
PressureTruIndicator
Vent Pipe
Air Vent/
Cover Lock
Cover
Stainless Steel Body
Steamer Basket
Cover Handle Sealing Ring
Overpressure Plug
Trivet
Stem
Body Handle
Fig. A
3
HOW TO USE
Toassuretheverybestresultseverytime,carefullyfollowthesestep-by-stepinstructionsforpressurecooking.Youmayndithelpful
toreferbacktoFig.Aonpage2.
1. Prepareingredientsaccordingtothedirectionsinthepressurecookingrecipeyouhaveselected.Pourliquidintothestainlesssteel
body,asspeciedintherecipeorcookingchart.Thisliquidisusuallywater.However,somerecipeswillcallforotherliquids,such
aswine.Besurenottooverllthepressurecooker(seepage4).
2. Placethetrivetandsteamerbasketintothecooker,ifcalledforintherecipe(see“HELPFUL
HINTS”onpage6forguidanceonwhentouse).Ifusingthetrivet,positionitinthecookerso
theloopendsaretowardsthebottomofthecooker(Fig.C).
3. IMPORTANT: Look through the vent pipe to make certain that it is clear before closing the
cover(Fig.D).Seesafetyinformationonpage4.
Holding the body handle with your left hand and the cover handle with your right hand, align
the▼markonthecoverwiththe▲markonthebodyhandleandplacethecoveronthecooker
body(Fig.E).Movethecoverhandleslightlyuntilthecoverdropsintoposition.
4. Close the cover securely by rotating it clockwise until the cover handle lines up with the body
handle. The pressure cooker is completely closed when the cover handle is directly above
the body handle (Fig. F).
5. Push the PressureTruindicatorontotheventpipe.Youwillhearitclickintoplace.Thelever
ontheindicatorshouldbecenteredovertheblueairvent/coverlockforoperation(Fig.G).
NOTE: It may be necessary to apply slight pressure when positioning the PressureTruindicator
on the vent pipe.
6. Using a high heat setting on your stove, heat the pressure cooker. As pressure is building, a small
amount of steam will be released from the PressureTruindicator.
NOTE:Theairvent/coverlockmaymoveupanddownafewtimeswhencookingrstbegins
andsteamwillbenoticeable.Youmayalsohearapoppingsoundandseesomecondensation
between the cover and body. All of these are normal indications that pressure is building and
airisbeingexhaustedfromthepressurecooker.Atthepointtheairisfullyexhaustedfromthe
cooker, the air vent/cover lock will slide fully up and lock the cover on. It will remain in this
positionuntilpressureisreleased(Fig.H).
7. As pressure builds up in the cooker, the blue stem in the PressureTruindicator will rise. LOW
PRESSUREisreachedwhentherstbandisvisible.HIGH PRESSURE is reached when the
secondbandisvisible.Cookingtimebeginswhenthestemreachesdesiredlevel(Fig.I).When
the desired pressure is reached, adjust heat so stem stays at that position.
NOTE: If the stem rises above the second band, the PressureTruindicatorwillventexcess
pressure and you will hear a constant hissing sound. If this occurs, lower heat to reduce pressure
todesiredsetting.FailuretoreduceheatwillallowexcesssteamtoventfromthePressureTru
indicatorcausingtoomuchliquidtobelost.Foodmayscorchand/orthecookermaybecome
damaged. Never leave your pressure cooker unattended at high heat settings.
8. When cooking time is complete, turn off burner. If using an electric stove, remove pressure cooker
from burner.
9. Reduce pressure according to the recipe or cooking chart instructions. If the instructions say
“Let the pressure drop of its own accord,” set the pressure cooker aside to cool until pressure is
completelyreduced.Iftheinstructionsstate,“Releasepressurequickly,”youcanreleasepressure
safelyusingeitherofthefollowingquickcoolmethods:
A) Cool the pressure cooker under a running water
faucet or pour cold water over it; be sure that the
stream of water does not come into contact with the
PressureTruindicator. Do this until pressure is
completely reduced. Pressure is completely reduced
when the air vent/cover lock has dropped and the
stem in the PressureTruindicator has dropped to
thedownposition(Fig.H).
Fig. F
Vent
Pipe
Fig. D
Loop
Ends
Position the trivet in the cooker
so the loop ends are towards the
cooker bottom.
Fig. C
Air Vent/
Cover Lock
Lever
PressureTru
Indicator
Fig. G
▼Mark
▲Mark
Fig. E
NOTE: Cover is shown in open
position. Rotate clockwise to close.
Stem
Air Vent/Cover Lock in DOWN Position.
No Pressure in Unit.
Fig. H
Air Vent/Cover Lock in UP Position.
Pressure in Unit.
4
If either the air vent/cover lock or the stem in the
PressureTruindicator remain in the raised position,
there is still pressure inside the pressure cooker. Con-
tinue to cool until the air vent/cover lock drops and
the stem in the PressureTruindicator has dropped
tothedownposition(Fig.H).
B) RotatetheleveronthePressureTruindicator either
clockwise or counterclockwise to release pressure
(Fig.J).Steamwillberapidlyreleased.WARNING! To prevent steam burns, always
rotate the lever towards you so the steam vents away from you.
CAUTION!Whenusingthismethod,becertainthattherecipecallsforthequickrelease
of pressure and that you have followed all of the pressure cooker safety rules below
andonpage5.Otherwise,liquidand/orfoodparticlesmaybereleasedalongwiththe
steam. This not only can be messy, but also can result in burns.
NOTE:Youcanstopthereleaseofpressureatanytimebyturningtheleveronthe
PressureTruindicator(Fig.K)soitisonceagaincenteredovertheairvent/coverlock.
Ifnecessary,nishreducingpressurequicklybycoolingthepressurecookerundera
running water faucet or pour cold water over it until pressure is completely reduced.
10. After pressure has been completely reduced, pull the PressureTruindicator straight up off
theventpipe,graspingtheblackcap(Fig.K).Always remove the PressureTruindicator
before opening the cover.
11. Toopenthecover,turnitcounterclockwiseuntilthe▼onthecoveralignswiththe▲mark
on the body handle. Then, lift the cover toward you to keep any steam away from you. If the
cover turns hard, there still may be some pressure in the unit. Do not force the cover off.
Continue to cool the pressure cooker until the air vent/cover lock has dropped and the cover
turns easily. After removing cover, look through the vent pipe to make sure it is clear. If it is
blocked or partially blocked, clean it with a small brush or pipe cleaner.
12. If you have used the steamer basket, use pot holders to grasp the two handles on the sides of the steamer basket and carefully lift the
basketoutofthecooker.Foodisreadytoserve.
IMPORTANT SAFETY INFORMATION
Cookingunderpressureenablesyoutopreparefoodbothquicklyanddeliciously.Ifusedproperly,yourpressurecookerisoneofthe
safest appliances in your kitchen. To ensure safe operation, make sure you always observe the following simple rules whenever you use
the pressure cooker:
1. Never overll the pressure cooker.Manyfoodstendtoexpandwhencooked.Ifthecooker
isoverlled,expansionoffoodmaycausetheventpipetobecomeblockedorclogged.If
theventpipebecomesblocked,itcannotrelieveexcesspressure.
Therefore,neverllthecookerabovethe⅔llline.Thereareafewfoodssuchasrice,grains,
drybeansandpeas,andsoupswhichexpandsomuchorfoamandfrothwhilecookingthat
thecookershouldneverbelledabovethe½llline.
Foryourconvenience,boththe⅔and½fulllevelsaremarkedbyindentationsonthesideof
thepressurecookerbody(seeFig.L).Theuppermarkingindicatesthe⅔fulllevelandthe
lowerthe½fulllevel.Inaddition,ineachsectionoftherecipesyouwillndinstructions
onthemaximumlllevelforeachtypeoffood.
Whencookinganyfood,donotletanyportionextendabovethemaximumllmark.Follow specic recipe for the amount of
liquid that should be added to the pressure cooker. The liquid will not necessarily come up to the ll line.
Reminder: When cooking rice, grains, dry beans and peas, and soups, the cooker should never be more than ½ full.
2. Always add cooking liquid. If an empty pressure cooker is left on a hot burner or if a cooker boils dry and is left on a heated burner,
thecookerwilloverheatexcessivelycausingpossiblediscolorationand/ordamagetothecooker.
3. Always look through the vent pipe before using the cooker to make sure it is clear. If the vent pipe is blocked, it cannot function
asitshouldandthuscannotrelieveexcesspressure.Pressuremaythenbuildtounsafelevels.Tocleantheventpipe,seepage5.
4. Always fully close the pressure cooker. Thecookerisfullyclosedwhenthecoverhandleisdirectlyabovethebodyhandle.Your
⅔FillLine
½FillLine
Fig. L
LOW PRESSURE HIGH PRESSURE
One Band Two Bands
Fig. I
Air Vent/Cover Lock
PressureTru
Indicator Cap
Stem
Lever
Fig. K
PressureTru
Indicator Lever
Air Vent/
Cover
Lock
Fig. J
5
pressure cooker has specially designed lugs on the cover and body which lock the cover in place when the cooker is fully closed.
However, if the cooker is not fully closed, the lugs cannot lock the cover onto the body. It’s possible that pressure could build inside
the cooker and cause the cover to come off and result in bodily injury or property damage. Always be sure the cover handle is directly
abovethebodyhandle(seepage3,Fig.F).Donotturnpasthandlealignment.
5. Never open the cooker when it contains pressure. The blue air vent/cover lock provides a visual indication of pressure inside the
cooker. When it is up, there is pressure. When it is down, there is no pressure in the cooker and it can be opened. If the pressure
cooker is opened before all of the pressure is released, the contents of the cooker will erupt and could cause bodily injury or property
damage.
6. Check the overpressure plug. If it is hard, deformed, cracked, worn, or pitted, replace it immediately. The overpressure plug
isasecondarypressurereliefvalvewhichisdesignedtorelieveexcesspressureiftheventpipebecomesblocked.Theoverpressure
plugismadeofrubber,andwhennew,issoftandpliable.Overtime,dependingonthefrequencyandtypeofuse,rubberbecomes
hardandinexible.Whenhardandinexible,theoverpressurepluglosesitsabilitytoactasasecondarypressurereliefvalve.It
should be replaced immediately.
Shouldtheoverpressureplugeverbeforcedoutofthecoverduetoexcesspressurewhilecooking,itisimportanttocalltheTest
Kitchenat1-800-368-2194.Do not attempt to replace the overpressure plug.
7. Always follow special procedures found in the instruction book when pressure cooking rice, grains, and dry beans and peas.
During cooking, dry beans and peas tend to froth and foam which could cause the vent pipe to become blocked. Therefore, dry beans
and peas need to be soaked and cooked according to instructions beginning on page 21. Using this method will keep foam at safe
levels during cooking. Like dry beans and peas, rice and grains tend to froth and foam during cooking; therefore, to contain foaming
and frothing during the cooking period, rice and grains must be prepared in a bowl in the pressure cooker according to directions on
page 23.
8. Never pressure cook applesauce, cranberries, rhubarb, cereals, pastas, dried soup mixes, or dry beans and peas which are not
listed in the chart on page 22. Thesefoodsexpandsomuchasaresultoffoamingandfrothingthattheyshouldneverbecooked
under pressure.
CARE AND MAINTENANCE
1. AllpartsofyourpressurecookerexceptthePressureTruindicator are fully immersible for easy cleaning. Always remove the
PressureTruindicator from the cover before immersing the cover in
water. When washing the cover, always remove the sealing ring to allow easy
cleaning of the inside rim of the cover. The sealing ring should be washed with
hot sudsy water after each use.
2. Wipe the PressureTruindicator with a damp cloth. Never immerse the
PressureTruindicator in water as water may damage the parts.
3. To be sure the vent pipe is clear, hold the cover up to the light and look through
the vent pipe. Clean it with a small brush or pipe cleaner if it is blocked or
partiallyblocked(Fig.M).Alsocleantheventpipenutasshown.
4. Occasionally remove the air vent/cover lock in the pressure cooker cover handle for clean-
ing.Toremovetheairvent/coverlock,placeyourngeroverthehole(Fig.O)inthecover
handle and remove the white rubber gasket from the air vent/cover lock on the underside of
thecover(Fig.N).Pushtheairvent/coverlockthroughthetopofthecoverandwashitand
the gasket in hot sudsy water.
The metal shaft of the air vent/cover lock may be cleaned with a nylon mesh pad. Clean the
hole in the cover handle with a small brush. After cleaning, reinsert the metal shaft of the air
vent/coverlockfromthetopsideofthecover(Fig.O)downthroughthecoverhandlehole.
Placeangeroverthehandlehole(tokeeptheairvent/coverlockfromfallingout)andturn
the cover over. Wet the rubber gasket and push onto the end of the metal shaft until it snaps
into the groove on the shaft.
5. The overpressure plug can also be removed for cleaning by pushing it out of its opening
from the top of the cover. After cleaning, reinsert it by pushing the domed side of the plug
into the opening from the underside of the cover, until the bottom edge is fully and evenly
seatedagainsttheundersideofthecover(Fig.P).Whentheoverpressureplugisproperly
installed, the word “TOP” will be visible on the overpressure plug when viewing the outside
of the cover.
Fig. M
Fig. O
Cover Handle Hole
Metal
Shaft
Fig. N
Rubber Gasket
6
6. To bring out its luster, the outside surface of your cooker can be cleaned occasionally with a
silverpolishoranyotherne,non-abrasivepolish.Iffoodresidueadherestothepressurecooker
body, clean with a vegetable brush, a nylon pad, or a non-abrasive powder cleanser, such as Bon
Amipolishing cleanser or Cameocopper, brass & porcelain cleaner. Do not use steel wool or
cleaners with chlorine bleach
Take care not to overheat your stainless steel pressure cooker. Very high heat can sometimes
cause varicolored stains, called heat tints, in stainless steel. Heat tints can usually be removed
by using a non-abrasive powder cleanser.
7. When not in use, store your pressure cooker in a dry place with the cover inverted on the body. If the cover is locked on, unpleasant
odors may form inside the unit and the sealing ring could be damaged.
8. As is the case of all cookware, avoid chopping or cutting food inside the cooker with a knife or other sharp utensil.
9. If the body or cover handles become loose, tighten them with a screwdriver.
10. The sealing ring, overpressure plug, and rubber gasket of the air vent/cover lock may become nicked, cracked, or torn with normal
use.Exposuretohighheat,suchasahotburneroroventop,willalsocausethesepartstodryoutanddeteriorate.Replacetheseparts
immediately should any of these things happen. Generally, it is a good idea to replace them every two years.
Leakage between the cover and body that occurs during cooking pressure is usually caused by shrinkage or deterioration of the seal-
ing ring after prolonged use. Replace the sealing ring. Whenever you replace the sealing ring, replace the overpressure plug also.
11. As cooking begins, some steam, moisture, or condensation may be visible at the top of the cooker around the overpressure plug and
air vent/cover lock or between the cover and the body. It should stop, however, as pressure builds and the air vent/cover lock seals.
Continuing leakage around the air vent/cover lock is an indication that the air vent/cover lock gasket needs to be cleaned or replaced.
Continued leakage between the body and the cover, is an indication that the sealing ring should be cleaned or replaced. Try cleaning
therubberpartsrst.Ifthatdoesnotwork,replacethem.Do not operate your pressure cooker with continued leakage. If replac-
ingthepartsdoesnotcorrecttheproblem,returntheentireunittothePrestoFactoryServiceDepartment(seepage28).
12. If for any reason, the pressure cooker cannot be opened, contact the Consumer Service Department at 1-800-877-0441. Any mainte-
nancerequiredforthisproduct,otherthannormalhouseholdcareandcleaning,shouldbeperformedbythePrestoFactoryService
Department(seepage28).
HELPFUL HINTS
♦ Yourfavoriterecipesmaybeadjustedforcookinginthepressurecookerbyfollowingthegeneraldirectionsinthisbookforthe
particulartypeoffoodbeingcooked.Decreasethecookingtimeforyourrecipeby⅔sincepressurecookingismuchfasterthan
ordinarycookingmethods.Forexample,ifyourordinarycookingmethodrequires45minutes,inthepressurecookerthecooking
timewillbe15minutes.Becausethereisverylittleevaporation,theamountofliquidusedshouldbedecreased.Useabout½cup
moreliquidthanyou’lldesireinyournisheddish.But,remember,theremustalwaysbewaterorsomeotherliquidinthepressure
cooker to produce the necessary steam.
♦ Usethetrivetandsteamerbasketwhenitisdesirabletocookfoodsoutofthecookingliquid.Whenfoodsarepressurecookedout
oftheliquid,avorswillnotintermingle.Therefore,itispossibletocookseveralfoodsatonce,aslongastheyhavesimilarcooking
times.Ifitisdesirabletoblendavors,donotusethesteamerbasket.
♦Most foods are cooked at high pressure. Low pressure is used for cooking delicate foods such as vegetables and seafood.
♦ Manydifferentcookingliquidscanbeusedinapressurecooker.Wine,beer,bouillon,fruitjuices,andofcoursewaterallmake
excellentcookingliquidsinthepressurecooker.
♦ Thepressurecookerisusuallycooledatoncefordelicatefoodssuchascustardsandfreshvegetables.Forotherfoods,likeroasts
and stews, let the pressure drop of its own accord.
♦If a recipe says to cook 0 minutes, cook food only until the desired pressure is reached. Then cool pressure cooker according to recipe.
♦Beautiful desserts and side dishes can be prepared in the pressure cooker, using individual or small metal molds or glass custard cups,
whichareovenproof.Fillmolds⅔fulltoallowforexpansionoffood,andtthemlooselyintothepressurecookeronthecooking
rack.Donotllthepressurecookerover⅔full.
Bon AmipolishingcleanserisaregisteredtrademarkofFaultlessStarch/BonAmiCo.Cameocopper, brass & porcelain cleaner is a registered trademark of Church
&DwightCo.,Inc.Prestoisnotafliatedwiththesecompanies.
Indented Portion
Overpressure Plug
Fig. P
7
♦ Whenpressurecookingathighaltitudes,thecookingtimeneedstobeincreased5%forevery1,000feetabovetherst2,000feet.
Followingthisrule,thetimesshouldbeincreasedasfollows:
3,000 ft. .... 5% 5,000 ft. ....15% 7,000 ft.....25%
4,000 ft. ....10% 6,000 ft. ....20% 8,000 ft.....30%
Becausepressurecookingtimesareincreasedataltitudesabove2,000feet,anadditional½cupcookingliquidwillbeneeded.
♦ Ifyouhaveanyquestionsonrecipes,timecharts,ortheoperationofyourpressurecooker,callorwrite:TestKitchen,National
Presto Industries, Inc., 3925 North Hastings Way, Eau Claire, Wisconsin 54703-3703, phone 1-800-368-2194 or send an email to
[email protected]. When writing, please include a phone number and a time when you can be reached during weekdays, if
possible.Writteninquirieswillbeansweredpromptlybyletterortelephone.
QUESTIONS & ANSWERS
Occasionally the cover is hard to open or close. What causes this? What should I do?
Inorderforpressuretobuildinsideyourpressurecooker,theunithasaspecialcoverwhichprovidesanairtightt.Becauseofthis,you
mayndthatonoccasionthecovermaybedifculttoopenorclose.Thefollowingsuggestionswillhelpifthishappens:
If the cover seems hard to close, press the palm of your hand on the cover area directly
opposite the cover handle while moving the cover handle to the closed position with your
other hand.
Ifafterbrowningmeatorpoultry,thecoverisdifculttoclose,itmaybeduetoexpansion
of the pressure cooker body from heating. Remove the cover and allow the pressure cooker
body to cool slightly and try again. Do not place the pressure cooker back on the burner
until it is fully closed.
If necessary, to help make the cover easier to open and close, a very light coating of cook-
ing oil may be applied to the undersideofthelugsonthepressurecookerbody(Fig.Q).
Useapastrybrush,apieceofcloth,oryourngertipsandbesuretowipeoffanyexcess
oil. Do not apply cooking oil to sealing ring.
What can be done if the food prepared in the pressure cooker has more liquid than desired?
Simmertoevaporatetheexcessliquid.Nexttimeyoupreparethesamerecipe,youmaywanttouselessliquid.
How does one prevent overcooking?
Remember to begin timing as soon as the band indicating the desired pressure is visible. It is very important to accurately time the cooking
period. A Prestokitchen timer is very helpful for this purpose. Also be sure to follow the recipe instructions for cooling the pressure cooker.
What if the food is not completely done after the recommended cooking time?
Simply bring the cooker back up to pressure and cook the food a minute or two longer.
Can I use my stainless steel pressure cooker on all types of ranges?
Yourstainlesssteelpressurecookerwillworkongas,electriccoilandceramicglass(smoothtop)ranges;however,becauseitisnot
magnetic, it will not work on induction type ranges.
When cooking rst begins, is it normal for steam to escape and moisture to form on the cover and between the handles?
It is normal for steam to escape and a slight amount of moisture leakage to form on the cover and between the handles when cooking
rstbegins.Ifleakagecontinues,thecoverhandlemaynotbeproperlyalignedwiththebodyhandleand,therefore,thecoverlockcan-
not engage.
Is it normal for the air vent/cover lock to rise up partially and drop back down when cooking rst begins?
Itispossiblethattheairvent/coverlockwillmoveupanddownslightlywhencookingrstbegins.Donotbeconcerned.Theairvent/
cover lock will remain in the up position once the cooker has sealed. However, if the air vent/cover lock continues to move up and down
or rises partially, tap it lightly with the tip of a knife. If it does not rise once you have tapped it, the following may be occurring:
1. The burner is not hot enough.
2. Thecookerisnotfullyclosed(seepage3).
3. Thereisinsufcientliquidtoformsteam.
4. Thegasketfortheairvent/coverlockneedstobereplaced(seepage5).
Apply Cooking
Oil Here
Fig. Q
8
SOUPS AND STOCKS
The pressure cooker is perfect for preparing delicious, nourishing soups and stocks in minutes instead of the hours taken by ordinary
methods.
Stocksformthebaseformostgreatsoupsandsauces,andyoucanevensubstituteastockforwaterinmanyrecipestoaddextraavor.
Traditionally,stocksaremadebysimmeringbonesandscrapsforhourstoextractalltheiravor.Withthepressurecooker,youcando
the same thing in just minutes by following the simple directions on the following pages.
We’ve also included a few favorite soup recipes and, if you have a favorite recipe of your own, try it in the pressure cooker using one of
therecipesinthisbookasyourguide.Ifaddingdrybeansandpeas,theymustrstbesoakedaccordingtodirectionsonpages21and
22. Do not pressure cook soups containing barley, rice, pasta, grains, dry beans and peas which are not listed in the chart on page
22, and dried soup mixes because they have a tendency to foam, froth, and sputter and could block the vent pipe.
Cookedbarley,rice,grains,pasta,drybeansandpeaswhicharenotlistedinthechartonpage22,anddriedsoupmixesshouldbeadded
to the soup after pressure cooking.
FOR SOUPS AND STOCKS, DO NOT FILL PRESSURE COOKER OVER ½ FULL!
OPERATING THE COOKER WITHOUT COOKING LIQUID OR
ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.
CHICKEN SOUP
2½ pounds chicken, cut into serving pieces
5 cups water
1 cup sliced carrots
1 cup chopped onion
¼ cup chopped celery
1 teaspoon salt
¼ teaspoon black pepper
Place all ingredients in cooker. Close cover securely. Place the PressureTruindicator on the vent pipe and cook 12 minutes at HIGH
PRESSURE. Let pressure drop of its own accord. Remove pieces of chicken from cooker and let cool. Remove meat from bones and
return meat to cooker. Heat through.
Nutrition Information Per Serving 6 servings, 212 Calories, 10 g. Fat, 72 mg. Cholesterol
Delicious Soups From Chicken Soup...
Chicken Soup Stock: Strain Chicken Soup to make stock.
Chicken Noodle Soup:Bringsouptoaboil.Addnenoodlesandsimmer,uncovered,10to15minutes.Saltandpeppertotaste.
8 servings
Chicken Dumpling Soup:Mixtogether1beatenegg,½cupmilk,and½teaspoonsalt.Stirin1⅛cupsour.Dropthemixturefrom
teaspoon into bubbling Chicken Soup in cooker. Simmer dumplings uncovered 6 minutes. 8 servings
Chicken Rice Soup: Add 1 cup cooked rice to Chicken Soup. Heat through. Salt and pepper to taste. 8 servings
BROWN BEEF SOUP
2 pounds lean beef, cut into 1-inch cubes
5 cups water
1 cup chopped onion
1 cup sliced carrots
¼ cup chopped celery
1 bay leaf
1 teaspoonparsleyakes
1 teaspoon salt
¼ teaspoon black pepper
Place all ingredients in cooker. Close cover securely. Place the PressureTruindicator on the vent pipe and cook 12 minutes at HIGH
PRESSURE. Let pressure drop of its own accord.
Nutrition Information Per Serving 6 servings, 268 Calories, 13 g. Fat, 98 mg. Cholesterol
Delicious Soups From Brown Beef Soup...
Brown Beef Soup Stock: Strain Brown Beef Soup to make stock.
Beef Tomato Soup: Add 2 cups tomato juice and 1 cup cooked rice to Brown Beef Soup. Heat through. 8 servings
Onion Soup: Pour 2 tablespoons vegetable oil into cooker and sauté 1½ cups thinly sliced onions. Stir onions into 6 cups Brown Beef
Soup Stock in cooker. Season with ¼ teaspoon pepper. Close cover securely. Place the PressureTruindicator on the vent pipe and cook
2 minutes at HIGH PRESSURE. Let pressure drop of its own accord. Ladle into soup bowls. Top with Parmesan cheese. If desired,
garnishwithcroutonsortoastedFrenchbread. 8 servings
9
BLACK BEAN SOUP
2 cups dry black beans
1 tablespoon olive or vegetable oil
1 cup chopped onion
3 cloves garlic, minced
1 to 2 jalapeño chiles, seeded, deveined, minced
1 tablespoon chili powder
1½ teaspoons oregano
½ teaspoon allspice
4 cups chicken stock or broth
2 cups sliced carrots, ¾ inch thick
1 tablespoon packed brown sugar
2 teaspoons white wine vinegar
• • • • • • •
1 cup loosely packed fresh cilantro, chopped
Salt to taste
Soak beans according to instructions on pages 21 and 22. Pour olive oil in pressure cooker. Sauté onion, garlic, chiles, chili powder,
oregano, and allspice for 2 minutes. Stir in beans, chicken stock, carrots, brown sugar, and vinegar. Close cover securely. Place the
PressureTruindicator on the vent pipe and cook 12 minutes at HIGH PRESSURE. Let pressure drop of its own accord. Remove
1cupofbeanmixture,placeinblenderandpuréeuntilsmooth.Returntopressurecookerandstirinfreshcilantro.
Nutrition Information Per Serving 8 servings, 231 Calories, 3 g. Fat, 0 mg. Cholesterol
SAFFRON FISH STEW
1 can(14½ounces)chickenbroth
¼ cup dry white wine
4 newredpotatoes,quartered
3 carrots, cut into ½-inch chunks
1 mediumonion,nelychopped
2 cloves garlic, minced
¼ cup chopped parsley
1 bay leaf
Pinch of saffron threads or ¼ teaspoon turmeric
• • • • • • •
1 poundrmsh(halibut,haddock,cod,pollack)
fresh or thawed, cut into 8 pieces
1 small red pepper, cut into chunks
1 cup frozen peas, thawed
Place broth, wine, potatoes, carrots, onion, garlic, parsley, bay leaf, and saffron in pressure cooker. Close cover securely. Place the
PressureTruindicator on the vent pipe and cook 3 minutes at LOW PRESSURE. Release pressure quickly.Addsh,pepper,and
peas. Close cover securely. Place the PressureTruindicator on the vent pipe and cook 1 minute at LOW pressure. Release pressure
quickly. Discard bay leaf.
Nutrition Information Per Serving 8 servings, 174 Calories, 1 g. Fat, 40 mg. Cholesterol
MINESTRONE
1½ pounds lean beef, cut into 1-inch cubes
5 cups water
1 can(14to15ounces)dicedtomatoes
1 cup chopped onion
1 cup sliced carrots
¼ cup chopped celery
1 clove garlic, minced
2 tablespoonsparsleyakes
1½ teaspoons basil
1 teaspoon salt
1 bay leaf
¼ teaspoon black pepper
• • • • • • •
1 can(16ounces)GreatNorthernbeans
1 can(15ounces)cutgreenbeans,drained
2 ouncesnenoodles
Place beef, water, tomatoes, onions, carrots, celery, garlic, parsley, basil, salt, bay leaf, and pepper in cooker. Close cover securely. Place
the PressureTruindicator on the vent pipe and cook 10 minutes at HIGH PRESSURE. Let pressure drop of its own accord. Add
Great Northern beans, green beans, and noodles. Simmer uncovered 10 minutes. Garnish with Parmesan cheese, if desired.
Nutrition Information Per Serving 10 servings, 228 Calories, 6 g. Fat, 50 mg. Cholesterol
POTATO SOUP
1 tablespoon vegetable oil
1 cupnelychoppedonions
½ cupnelyslicedcelery
3 cups chicken broth
4 cups peeled, diced potatoes
¼ teaspoon white pepper
¼ teaspoon basil
• • • • • • •
1 can(12ounces)evaporatedskimmilk
Salt to taste
Heat vegetable oil in pressure cooker over medium heat. Sauté onion and celery until soft. Add broth, potatoes, pepper, and basil to
pressure cooker. Close cover securely. Place the PressureTruindicator on the vent pipe and cook 6 minutes at HIGH PRESSURE.
Let pressure drop of its own accord.Remove2cupsofpotatomixture;placeinblenderorfoodprocessorandprocessuntilsmooth.
Return to pressure cooker and stir in evaporated milk.
Nutrition Information Per Serving 6 servings, 160 Calories, 2 g. Fat, 2 mg. Cholesterol
10
ZESTY HOMEMADE CHILI
1½ pounds ground beef
1 can(8ounces)tomatosauce
½ cup water
1 cup chopped onion
¾ cup chopped green pepper
2 clovesgarlic,nelychopped
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon oregano
¼ teaspoon cayenne pepper
• • • • • • •
1 can(16ounces)kidneybeans,drainedandrinsed
Turn heat selector to medium and brown meat. Add remaining ingredients except kidney beans. Close cover securely. Place the
PressureTruindicator on the vent pipe and cook 5 minutes at HIGH PRESSURE. Let pressure drop of its own accord. Stir in
kidney beans and heat through.
Nutrition Information Per Serving 4 servings, 432 Calories, 17 g. Fat, 111 mg. Cholesterol
SEAFOOD
Seafoodisthebasisofsomeofthehealthiestandmostnutritiousmealsyoucanmake.Itisanexcellentsourceofprotein,agoodsource
of minerals, and some vitamins, and it’s low in fat, cholesterol, and sodium.
Steaminginthepressurecookerbringsoutthenest,fullestavorsofseafood.Thecookingtimerequiredisdirectlyrelatedtothethick-
nessoftheseafood.Tobesafe,iftheshyouarecookingseemsthinforitsweightorifitweighslessthantherecipespecies,reduce
the cooking time. Overcooking tends to toughen seafood. Use LOW PRESSURE to cook seafood.
FOR FISH AND SEAFOOD, DO NOT FILL PRESSURE COOKER OVER ⅔ FULL!
OPERATING THE COOKER WITHOUT COOKING LIQUID OR
ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.
SALMON STEAKS MOUTARDE
4 small salmon steaks, 1 inch thick
4 tablespoons Dijon-style mustard
3 to 4 sprigs fresh thyme or ½ teaspoon dried thyme
1 tablespoon olive or vegetable oil
1 small onion, chopped
1 clove garlic, minced
1 cup dry white wine or chicken broth
1 bay leaf
• • • • • • •
2 tablespoons Dijon-style mustard
1 tablespoon cornstarch
Spread each steak with 1 tablespoon mustard. Press 1 thyme sprig into mustard on each steak or sprinkle with dried thyme. Pour oil into
cooker. Turn heat selector to medium and sauté onion and garlic until tender. Stir in wine and bay leaf. Position trivet in cooker. Place
steaks in steamer basket on trivet. Close cover securely. Place the PressureTruindicator on the vent pipe and cook 2 minutes at LOW
PRESSURE. Release pressure quickly.Carefullyremovesteaks,steamerbasket,andtrivet.Keepsteakswarm.Discardbayleaf.Mix
twotablespoonsmustardwithcornstarch.Stirintoliquidinpressurecooker.Cookandstiruntilsauceboilsandthickens.Servesauce
with salmon steaks.
Nutrition Information Per Serving 4 servings, 218 Calories, 9 g. Fat, 20 mg. Cholesterol
Variation: Substitute halibut for salmon steaks.
“SCAMPI-STYLE” SHRIMP
1 pound medium, raw shrimp, peeled and deveined
3 tablespoons margarine
2 tablespoons minced green onion
6 cloves garlic, minced
2 teaspoons lemon juice
¼ teaspoon salt
½ cup water
• • • • • • •
2 tablespoons minced parsley
¼ teaspoon grated lemon peel
Pat shrimp dry with paper towels. Place margarine in cooker. Turn heat selector to medium and melt margarine. Sauté onion and garlic.
Stirinlemonjuiceandsalt.Cookuntilbubbly.Pourintometalbowlwhichwilltlooselyincooker.Stirinshrimp.Coverbowlrmly
with aluminum foil. Pour water into cooker. Place bowl in steamer basket in cooker. Close cover securely. Place the PressureTruindi-
cator on the vent pipe and cook 3 minutes at LOW PRESSURE. Release pressure quickly. Stir in parsley and lemon peel.
Nutrition Information Per Serving 4 servings, 205 Calories, 11 g. Fat, 173 mg. Cholesterol
11
SHRIMP JAMBALAYA
1 cup long grain white rice
1½ cups water
½ cup water
• • • • • • •
1 can(14to15ounces)stewedtomatoes
¼ cup chicken broth
½ pound precooked ham, diced
½ cup chopped onion
½ cup chopped celery
½ cup chopped green pepper
2 cloves garlic, minced
1 bay leaf
1 teaspoon basil
½ teaspoon thyme
½ teaspoon chili powder
¼ teaspoon black pepper
¼ teaspoon salt
¼ teaspoon hot sauce
• • • • • • •
1 pound precooked shrimp, peeled and deveined
Combinericeand1½cupswaterinametalbowlwhichwilltlooselyincooker.Coverbowlrmlywithaluminumfoil.Pour½cup
water into cooker. Place bowl in steamer basket in cooker. Close cover securely. Place the PressureTruindicator on the vent pipe and
cook 6 minutes at HIGH PRESSURE. Let pressure drop of its own accord. Open cooker and set rice aside to steam. Remove steamer
basket, trivet, and remaining water.
Addremainingingredients,exceptshrimp,tocooker;stirwell.Closecoversecurely.PlacethePressureTruindicator on the vent pipe
and cook 3 minutes at LOW PRESSURE.Releasepressurequickly.Stirinshrimp;cookuncoveredovermediumheatuntilshrimpis
heated through, 2 to 3 minutes. Serve over rice.
Nutrition Information Per Serving 6 servings, 252 Calories, 3 g. Fat, 157 mg. Cholesterol
LEMON ’N DILL COD AND BROCCOLI
1 poundfrozencodllets,1inchthick
Dill weed
Lemon pepper
Salt
½ cup water
2 cups broccoli, cut into bite size pieces
Cutshinto4pieces.Sprinklewithdillweed,lemonpepper,andsalt.Pour½cupwaterintocooker.Positiontrivetincooker.Arrange
shandbroccoliinsteamerbasketontrivet.Closecoversecurely.PlacethePressureTruindicator on the vent pipe and cook 2 minutes
at LOW PRESSURE. Release pressure quickly.
Nutrition Information Per Serving 4 servings, 103 Calories, 1 g. Fat, 49 mg. Cholesterol
SEAFOOD GUMBO
1 cup long grain white rice
1½ cups water
½ cup water
• • • • • • •
2½ cups chicken broth
1 pound medium, fresh shrimp, peeled and deveined
1 poundsolellets,cutinto2-inchpieces
1 can(14to15ounces)dicedtomatoes
1 cup chopped onion
¾ cup chopped green pepper
2 cloves garlic, minced
2 bay leaves
2 tablespoons parsley
1 teaspoon basil
½ teaspoon thyme
¼ teaspoon ground red pepper
¼ teaspoon salt
• • • • • • •
¼ cup cold water
2 tablespoons cornstarch
1 package(10ounces)frozenslicedokra,thawed
Combinericeand1½cupswaterinametalbowlwhichwilltlooselyincooker.Coverbowlrmlywithaluminumfoil.Pour½cup
water into cooker. Place bowl in steamer basket in cooker. Close cover securely. Place the PressureTruindicator on the vent pipe and
cook 6 minutes at HIGH PRESSURE. Let pressure drop of its own accord. Open cooker and set rice aside to steam. Remove steamer
basket and remaining water.
Place broth, shrimp, sole, tomatoes, onion, green pepper, garlic, bay leaves, parsley, basil, thyme, red pepper, and salt in cooker. Close
cover securely. Place the PressureTruindicator on the vent pipe and cook 1 minute at LOW PRESSURE. Release pressure quickly.
Combinewaterandcornstarch.Stirintohotmixture.Heat,stirringconstantly,untilsaucethickens.Stirinokra.Heatfor3to4minutes.
Discard bay leaf. Serve over rice.
Nutrition Information Per Serving 9 servings, 224 Calories, 2 g. Fat, 101 mg. Cholesterol
12
MARINATED TUNA
1 pound tuna steak, 1 inch thick
¼ cup lemon juice
2 tablespoons olive oil
1 tablespoon soy sauce
2 cloves garlic, minced
1 teaspoon ginger
½ teaspoon black pepper
½ cup water
Placetunasteaksinashallowglassdish.Combineremainingingredientsexceptwater;pourovertuna.Marinatefor30minutes,turning
shonce.Removetunafrommarinadeandplaceinsteamerbasket.Pourmarinadeandwaterintocooker.Positiontrivetincooker.Place
tuna steaks in steamer basket on trivet. Close cover securely. Place the PressureTruindicator on the vent pipe and cook 2 minutes at
LOW PRESSURE. Release pressure quickly.
Nutrition Information Per Serving 4 servings, 170 Calories, 6 g. Fat, 52 mg. Cholesterol
SEAFOOD TIMETABLE
Pour½cupwaterintocooker.Positiontrivetincooker.Placeseafoodinsteamerbasketontrivet.Donotllcookerover⅔full.Close
cover securely. Place the PressureTruindicator on the vent pipe and cook according to chart using LOW PRESSURE. Release
pressure quickly.
Seafood Cooking Time Seafood Cooking Time
(Fresh or Thawed) (Minutes) (Fresh or Thawed) (Minutes)
Crab Legs 0 to 1
FishFillets(1inchthick) 2
SalmonFillets(1inchthick) 2
Scallops Large 1
Shrimp,MediumtoLarge(36to40count) 0to1
Shrimp,Large(21to25count) 1
TunaFillets(1inchthick) 2
POULTRY
Ahostofgreat,lightmealscanevolvefromchickenandotherpoultrywhenpreparedinthepressurecooker.Beitatenderlletwitha
delightful,lightsauceorasavorycasserolewithahostofnutritiousvegetables,you’llndthepressurecookerisperfectforpreparing
your favorites in a hurry.
Try the following recipes and enjoy tasty poultry in a variety of ways or prepare your own favorite poultry dishes. It’s not necessary to
brown poultry before pressure cooking, but you may do so if you like. Searing tends to seal in the natural juices, while cooking without
browningletstheavorofthevariousingredientsintermingleforsomespectaculartastecombinations.Forcrispierchicken,youmay
want to put the chicken under the broiler for a few minutes after pressure cooking.
FOR POULTRY, DO NOT FILL PRESSURE COOKER OVER ⅔ FULL!
NO PORTION OF THE POULTRY SHOULD EXTEND ABOVE THE ⅔ FULL MARK (SEE PAGE 4).
OPERATING THE COOKER WITHOUT COOKING LIQUID OR
ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.
CHICKEN BREASTS TARRAGON
1 tablespoon vegetable oil
4 boneless, skinless chicken breast halves
¼ cup white wine Worcestershire sauce
½ cup white wine
¼ cup chopped onion
¼ cup sliced celery
¼ cup sliced carrot
1 teaspoon tarragon
1 teaspoon salt
¼ teaspoon black pepper
• • • • • • •
¼ cup water
1 tablespoon cornstarch
Pourvegetableoilintocooker.Turnheatselectortomediumandbrownchicken.Addremainingingredientsexceptcornstarchandwater.
Close cover securely. Place the PressureTruindicator on the vent pipe and cook 4 minutes at HIGH PRESSURE. Release pressure
quickly. Remove chicken and keep warm. Combine water and cornstarch. Stir into sauce. Heat, stirring constantly, until sauce thickens.
Nutrition Information Per Serving 4 servings, 219 Calories, 5 g. Fat, 69 mg. Cholesterol
13
CALIFORNIA CHICKEN
2 tablespoons vegetable oil
6 boneless, skinless chicken breast halves
1 teaspoon rosemary
3 cloves garlic, peeled and sliced
½ cup white wine
½ cup chicken broth
¼ cup chopped parsley
• • • • • • •
½ lemon, thinly sliced
Salt and pepper to taste
Pour vegetable oil into cooker. Turn heat selector to medium and brown chicken. Season chicken with rosemary. Place chicken in cooker.
Cover chicken with garlic. Combine wine, broth, and parsley; pour over chicken. Close cover securely. Place the PressureTruindicator
on the vent pipe and cook 4 minutes at HIGH PRESSURE. Release pressure quickly. Garnish chicken with lemon slices.
Nutrition Information Per Serving 6 servings, 191 Calories, 6 g. Fat, 69 mg. Cholesterol
CHUTNEY CHICKEN
6 boneless, skinless chicken breast halves
1 can(14to15ounces)dicedtomatoes
1 can(4ounces)choppedgreenchilies
½ cup raisins
⅓ cupmangochutney
1 tablespoon vinegar
1 tablespoon brown sugar
¼ teaspoon allspice
• • • • • • •
¼ cup water
1 tablespoon cornstarch
Placeallingredientsexceptcornstarchandwaterincooker.Closecoversecurely.PlacethePressureTruindicator on the vent pipe and
cook 4 minutes at HIGH PRESSURE. Let pressure drop of its own accord. Remove chicken and keep warm. Combine water and
cornstarch. Stir into sauce. Heat, stirring constantly, until sauce thickens.
Nutrition Information Per Serving 6 servings, 258 Calories, 3 g. Fat, 73 mg. Cholesterol
SOY CHICKEN
4 boneless, skinless chicken breast halves
½ cup water
¼ cup low sodium soy sauce
½ cup sliced mushrooms
½ onion, sliced
½ cup sliced celery
3 tablespoons brown sugar
Place all ingredients in cooker. Close cover securely. Place the PressureTruindicator on the vent pipe and cook 4 minutes at HIGH
PRESSURE. Let pressure drop of its own accord.
Nutrition Information Per Serving 4 servings, 169 Calories, 2 g. Fat, 69 mg. Cholesterol
SWEET ’N SOUR CHICKEN WINGS
18 chicken wings
1 can(8ounces)pineapplechunks,undrained
1 red pepper, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
½ cup sliced celery
⅓ cupvinegar
¼ cup brown sugar
2 tablespoons soy sauce
1 tablespoon catsup
½ teaspoon Worcestershire sauce
¼ teaspoon ground ginger
• • • • • • •
2 tablespoons cold water
2 tablespoons cornstarch
Placechickenwings,pineapplechunksandjuice,pepper,onion,andceleryincooker.Inasmallbowlmixvinegar,brownsugar,soy
sauce, catsup, Worcestershire sauce, and ginger; pour into cooker. Close cover securely. Place the PressureTruindicator on the vent
pipe and cook 3 minutes at HIGH PRESSURE. Release pressure quickly. Remove chicken, pineapple, and vegetables to a warm plat-
ter.Mixcoldwaterandcornstarch.Stirintohotliquid.Heat,stirringconstantly,untilsaucethickens.Poursauceoverchicken,pineapple,
and vegetables. Serve with steamed rice, if desired, see page 23.
Nutrition Information Per Serving 6 servings, 418 Calories, 24 g. Fat, 113 mg. Cholesterol
CHICKEN CACCIATORE
3 pound chicken, cut into serving pieces
1 cup diced tomatoes
⅓ cupwhitewine
1½ cups sliced onions
½ cup chopped carrots
½ cup chopped celery
2 cloves garlic, minced
2 tablespoons minced parsley
1 teaspoon oregano
1 teaspoon salt
¼ teaspoon black pepper
• • • • • • •
1 can(6ounces)tomatopaste
Placeallingredientsexcepttomatopasteinpressurecooker.Closecoversecurely.PlacethePressureTruindicator on the vent pipe
and cook 9 minutes at HIGH PRESSURE. Release pressure quickly. Place chicken on warm platter. Stir tomato paste into sauce in
cooker. Simmer until thickened. Pour over chicken.
Nutrition Information Per Serving 6 servings, 291 Calories, 14 g. Fat, 90 mg. Cholesterol
14
HERBED CHICKEN
1 tablespoon vegetable oil
1 cup chopped onion
1 tablespoon chopped garlic
3 pounds chicken thighs, skinned
1 cup chicken broth
1 tablespoon chopped parsley
½ cup chopped celery leaves
1 teaspoon oregano
1 teaspoon basil
• • • • • • •
1 can(4ounces)slicedblackolives
2 tablespoons cold water
2 tablespoonsour
Salt and pepper to taste
Pour vegetable oil into cooker. Turn heat selector to medium and sauté onion and garlic; remove. Brown chicken. Add onion, garlic,
chicken broth, parsley, celery leaves, oregano, and basil. Close cover securely. Place the PressureTruindicator on the vent pipe and
cook 9 minutes at HIGH PRESSURE. Release pressure quickly.Removechickentoawarmdish.Addolivestoliquidandheat.Mix
coldwaterwithour.Stirintohotbroth.Heat,stirringconstantly,untilsaucethickens.Poursauceoverchicken.
Nutrition Information Per Serving 6 servings, 250 Calories, 8 g. Fat, 115 mg. Cholesterol
BAYOU BOUNTY CHICKEN
3 pound chicken, cut into serving pieces
1 can(28ounces)wholetomatoes,undrained,cutup
1½ cups chopped onion
½ cup chopped green pepper
½ cup chopped celery
2 cloves garlic, minced
1 tablespoonextra-spicyseasoningblend
• • • • • • •
Hotcookedrice(seepage23)
Addallingredientsexceptricetopressurecooker.Closecoversecurely.PlacethePressureTruindicator on the vent pipe and cook 9
minutes at HIGH PRESSURE. Let pressure drop of its own accord. Serve chicken and sauce over rice.
Nutrition Information Per Serving 6 servings, 394 Calories, 14 g. Fat, 90 mg. Cholesterol
TURKEY BREAST
3 to 4 pound turkey breast
1 tablespoon vegetable oil
1 cup water
1 onion, chopped
½ cup chopped celery
½ teaspoon poultry seasoning
Salt and pepper to taste
Pour vegetable oil into cooker. Turn heat selector to medium and brown turkey on all sides. Add remaining ingredients. Close cover
securely. Place the PressureTruindicator on the vent pipe and cook 35 minutes at HIGH PRESSURE. Let pressure drop of its own
accord. Thicken gravy, if desired.
Nutrition Information Per Serving 6 to 8 servings, 197 Calories, 8 g. Fat, 76 mg. Cholesterol
ARROZ CON POLLO
1 (3to3½-pound)chicken,cutintoservingpieces
Paprika
Salt and pepper
2 tablespoons olive oil
2 medium onions, chopped
1 clove garlic, minced
1 cup chicken broth
1 bay leaf
½ teaspoon crushed red pepper
¼ teaspoon crushed saffron threads
• • • • • • •
1 package(10ounces)frozengreenpeas
1 cup sliced green olives
1 tomato, peeled, chopped
1 jar(4ounces)pimientos,drained,sliced
• • • • • • •
Hotcookedrice(seepage23)
Sprinkle chicken with paprika, salt, and pepper. Pour oil into pressure cooker. Turn heat selector to medium and brown chicken, a few
pieces at a time, and remove. Add onions and garlic to pressure cooker. Sauté until tender. Return chicken to pressure cooker. Add
chicken broth, bay leaf, red pepper, and saffron. Close cover securely. Place the PressureTruindicator on the vent pipe and cook 9 min-
utes at HIGH PRESSURE. Release pressure quickly. Remove chicken. Stir in peas, olives, tomato, and pimientos. Return chicken to
pressure cooker. Close cover securely. Place the PressureTruindicator on the vent pipe and cook 0 minutes. Let pressure drop of its
own accord. Stir in cooked rice.
Nutrition Information Per Serving 6 servings, 462 Calories, 19 g. Fat, 93 mg. Cholesterol
15
POULTRY TIMETABLE
It is not necessary to brown poultry before pressure cooking, but you may do so if you like. After browning remove poultry from cooker
andpourliquidintocooker.Positiontrivetincooker.Placepoultryinsteamerbasketontrivet.†
†Omittrivetifmeatextendsabovethe⅔fullmark.
DO NOT FILL PRESSURE COOKER OVER ⅔ FULL!
NO PORTION OF THE POULTRY SHOULD EXTEND ABOVE THE ⅔ FULL MARK (SEE PAGE 4).
POULTRY CUPS OF LIQUID COOKING TIME (MINUTES)
WholeChicken(2½to3pounds) 1 13to15
Chicken(cutintoservingpieces) 1 9
ChickenBreast(boneless) ½ 4to5*
TurkeyBreast(3to4pounds) 1½ 35
*Releasepressurequickly(seepages3and4).
MEATS
Whenitcomestocreatingjuicy,tender,avorfulmeatdishes,thepressurecookerhasnoequal.Evenbudgetcutsofmeatthatusually
requireslow,moist-heatcookingwillturnoutsucculentandsavoryinverylittletimeinthepressurecooker.
An important step when preparing meat in the pressure cooker is to sear meat to a crispy brown on all sides to seal in natural juices. This
can be done right in the pressure cooker. The following recipes were written for fresh or completely thawed meats. To cook frozen meats,
thaw one half hour or more so that the surface of the meat will sear crispy brown. Then increase the cooking times given in the recipes.
Frozenbeef,veal,andlambshouldbecooked25minutesperpound.Frozenporkshouldbecooked30minutesperpound.Cookingtime
will vary depending on the size and thickness of the cut, the distribution of fat and bone, the grade and cut of the meat, and the degree
of doneness desired.
Aftercooking,ifgravyisdesired,stir1to2tablespoonsofourorcornstarchinto¼cupcoldwater.Heatcookingliquidinpressure
cookerandslowlypourinourmixture,stirringtoblend.Heattoboiling,stirringconstantlyfor1minuteoruntilthickened.Season
with salt and pepper.
FOR MEAT, DO NOT FILL PRESSURE COOKER OVER ⅔ FULL!
NO PORTION OF THE MEAT SHOULD EXTEND ABOVE THE ⅔ FULL MARK (SEE PAGE 4).
OPERATING THE COOKER WITHOUT COOKING LIQUID OR
ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.
BEEF POT ROAST
3 pounds beef pot roast
1 tablespoon vegetable oil
1½ cups water
Salt and pepper
1 small onion, chopped
1 bay leaf
Pour vegetable oil into cooker. Turn heat selector to medium and brown roast well on all sides; remove roast. Pour water into cooker.
Position trivet in cooker. Place roast in steamer basket on trivet.†Season roast with salt, pepper, onions, and bay leaf. Close cover se-
curely. Place the PressureTruindicator on the vent pipe and cook 55 minutes at HIGH PRESSURE. Let pressure drop of its own
accord. Thicken gravy, if desired.
†Omittrivetifroastextendsabovethe⅔fullmark.
Nutrition Information Per Serving 6 servings, 297 Calories, 20 g. Fat, 72 mg. Cholesterol
PORCUPINE MEATBALLS
1 pound lean ground beef
⅓ cupuncookedlonggrainwhiterice
2 tablespoons tomato paste
1 teaspoon salt
¼ teaspoon pepper
½ cup chopped onion
¼ cup sliced celery
¼ cup chopped green pepper
1 cup tomato sauce
¼ cup water
1 tablespoon sugar
½ teaspoon dry mustard
Combinegroundbeef,rice,tomatopaste,salt,andpepper;mixwell.Forminto8balls.Placemeatballsincooker.Addonion,celery,
and green pepper. Combine tomato sauce, water, sugar, and mustard. Pour over meatballs. Close cover securely. Place the PressureTru
indicator on the vent pipe and cook 12 minutes at HIGH PRESSURE. Release pressure quickly.
Nutrition Information Per Serving 4 servings, 350 Calories, 17 g. Fat, 77 mg. Cholesterol
16
SWISS STEAK
2 pounds round steak, 1 inch thick
1 can(8ounces)tomatosauce
1 cup chopped onion
½ cup chopped green pepper
½ cup sliced celery
½ teaspoon salt
¼ teaspoon pepper
Place all ingredients in cooker. Close cover securely. Place the PressureTruindicator on the vent pipe and cook 18 minutes at HIGH
PRESSURE. Release pressure quickly. Thicken sauce, if desired.
Nutrition Information Per Serving 6 servings, 251 Calories, 9 g. Fat, 98 mg. Cholesterol
BEEF STEW
1 pound lean beef, cut into 1-inch cubes
1 cup water
1 large onion, sliced
• • • • • • •
4 smallpotatoes,quartered
1 cup frozen green beans
1 cup sliced carrots
1 cup diced tomatoes
1 teaspoon salt
¼ teaspoon black pepper
• • • • • • •
¼ cup cold water
1 tablespoonour
Place beef, water, and onion in cooker. Close cover securely. Place the PressureTruindicator on the vent pipe and cook 8 minutes at
HIGH PRESSURE. Release pressure quickly.
Add potatoes, green beans, carrots, tomatoes, salt, and pepper to cooker. Close cover securely. Place the PressureTruindicator on the
vent pipe and cook 3 minutes at HIGH PRESSURE. Release pressure quickly.
Mixwaterandour;stirintostew.Cookandstiruntilstewthickens.
Nutrition Information Per Serving 4 servings, 347 Calories, 7 g. Fat, 73 mg. Cholesterol
SPAGHETTI MEAT SAUCE
1 pound lean ground beef
1 can(14to15ounces)dicedtomatoes
1 cup chopped onion
½ cup chopped celery
½ cup diced green pepper
1 clove garlic, minced
2 teaspoons sugar
1 teaspoon salt
1 teaspoonparsleyakes
½ teaspoon oregano
½ teaspoon basil
¼ teaspoon thyme
⅛ teaspoonredpepper
3 drops hot sauce
• • • • • • •
1 can(6ounces)tomatopaste
Turn heat selector to medium and brown beef. Stir in remaining ingredients except tomato paste. Close cover securely. Place the
PressureTruindicator on the vent pipe and cook 8 minutes at HIGH PRESSURE. Release pressure quickly. Stir in tomato paste
and simmer, uncovered, to desired thickness. Serve sauce over spaghetti. Sprinkle with Parmesan cheese, if desired.
Nutrition Information Per Serving 6 servings, 229 Calories, 12 g. Fat, 51 mg. Cholesterol
APRICOT BARBECUE PORK ROAST
3 pound boneless rolled pork roast
½ cup catsup
½ cup teriyaki sauce
⅓ cupapricotpreserves
¼ cup cider vinegar
¼ cup packed dark brown sugar
1 teaspoon crushed red pepper
1 teaspoon dry mustard
¼ teaspoon black pepper
1 large onion, sliced
1½ cups water
Place pork roast in a large plastic bag or glass dish. Combine catsup, teriyaki sauce, preserves, vinegar, brown sugar, red pepper, mus-
tard,andpepper.Mixthoroughlyandpouroverpork.Refrigerateovernight.Removepork;reservemarinade.Brownporkonallsides
in pressure cooker over medium heat; remove.
Position trivet, half of sliced onion, and water in cooker. Place pork roast in steamer basket on trivet and arrange remaining onion evenly
on top of roast. Close cover securely. Place the PressureTruindicator on the vent pipe and cook 55 minutes at HIGH PRESSURE.
Let pressure drop of its own accord. Place reserved marinade in saucepan and simmer until thickened, stirring occasionally. Remove
roast and onions from pressure cooker. Add onions to thickened marinade and serve with sliced pork. Onions may be puréed before add-
ing to sauce and served with rice, if desired.
Nutrition Information Per Serving 8 servings, 332 Calories, 13 g. Fat, 77 mg. Cholesterol
17
BARBECUE SPARERIBS
3 pounds spareribs, cut into serving pieces
1 cup water
• • • • • • •
1 cup catsup
¼ cup water
¼ cup vinegar
¼ cup chopped onion
¼ cup sugar
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon celery seed
Place ribs and water in cooker. Close cover securely. Place the PressureTruindicator on the vent pipe and cook 5 minutes at HIGH
PRESSURE. Reduce pressure quickly.Drainoffliquid.Mixremainingingredients;pouroverribsincooker.Stirtocoatribs.Close
cover securely. Place the PressureTruindicator on the vent pipe and cook 10 minutes at HIGH PRESSURE. Let pressure drop of
its own accord. Remove ribs. Simmer sauce, uncovered, to desired thickness.
Nutrition Information Per Serving 6 servings, 427 Calories, 27 g. Fat, 107 mg. Cholesterol
CORNED BEEF
3 pounds corned beef
1½ cups water
1 tablespoon garlic powder
1 bay leaf
Pour 1½ cups water into cooker. Position trivet in cooker. Rub garlic powder into all surfaces of corned beef. Place corned beef in
steamer basket on trivet.†Add bay leaf. Close cover securely. Place the PressureTruindicator on the vent pipe and cook 60 minutes
at HIGH PRESSURE. Let pressure drop of its own accord.
NOTE: If seasoning packet is provided with corn beef, use packet and omit bay leaf.
†Omittrivetifcornedbeefextendsabovethe⅔fullmark.
Nutrition Information Per Serving 6 servings, 295 Calories, 18 g. Fat, 103 mg. Cholesterol
STUFFED PORK CHOPS
2 tablespoons vegetable oil
4 1 inch thick boneless pork chops,
with deep pocket cut in each
1 cup chopped onion
¾ cup chopped celery
½ cup corn
1 cupbranakes,crushed
2 tablespoons water
½ teaspoon dried sage
1 cup water
Salt and pepper to taste
Pour vegetable oil into cooker. Turn heat selector to medium and brown pork chops. Remove from cooker. Sauté onions and celery in
cooker.Stirincorn,branakes,2tablespoonswater,andsage.Stuffporkchopswithmixture.Pour1cupwaterintocooker.Position
trivet in cooker. Place pork chops in steamer basket on trivet. Close cover securely. Place the PressureTruindicator on the vent pipe
and cook 16 minutes at HIGH PRESSURE. Release pressure quickly.
Nutrition Information Per Serving 4 servings, 430 Calories, 20 g. Fat, 133 mg. Cholesterol
PORK LOIN ROAST
3 pound pork loin roast
1 tablespoon vegetable oil
1½ cups water
Salt and pepper
1 onion, sliced
Pour vegetable oil into cooker. Turn heat selector to medium and brown roast well on all sides. Remove roast from cooker. Pour water
into cooker. Position trivet in cooker. Place roast in steamer basket on trivet.†Season with salt, pepper, and sliced onion. Close cover
securely. Place the PressureTruindicator on the vent pipe and cook 55 minutes at HIGH PRESSURE. Let pressure drop of its own
accord.
†Omittrivetifroastextendsabovethe⅔fullmark.
Nutrition Information Per Serving 6 servings, 483 Calories, 27 g. Fat, 171 mg. Cholesterol
STUFFED FLANK STEAK
1 tablespoon margarine
½ cup chopped onion
½ cup chopped celery
1 clove garlic, minced
¼ cup beef broth, divided
1 cup bread crumbs
½ teaspoon salt
¼ teaspoon marjoram
¼ teaspoon thyme
⅛ teaspoonblackpepper
1 poundanksteak,cutinto2equalpieces
1 cup diced tomatoes
Addmargarinetocooker.Turnheatselectortomediumandsautéonion,celery,andgarlic.Mixin2tablespoonsofthebroth,bread
crumbs,salt,marjoram,thyme,andpepper.Spreadstufngmixtureononesteak;topwithremainingsteak.Securewithtoothpicksor
metal skewers. Place steak in cooker; stir in remaining 2 tablespoons broth and tomatoes. Close cover securely. Place the PressureTru
indicator on the vent pipe and cook 18 minutes at HIGH PRESSURE. Let pressure drop of its own accord.
Nutrition Information Per Serving 4 servings, 237 Calories, 12 g. Fat, 47 mg. Cholesterol
18
LAMB STEW
1 pound lamb stew meat, cut into 1-inch cubes
1 cup water
1 large onion, sliced
1 tablespoon Worcestershire sauce
1 large clove garlic, minced
• • • • • • •
4 smallpotatoes,quartered
1 cup baby-cut carrots
1 teaspoon salt
¼ teaspoon black pepper
• • • • • • •
¼ cup cold water
1 tablespoonour
Place lamb, water, onion, Worcestershire sauce, and garlic in cooker. Close cover securely. Place the PressureTruindicator on the vent
pipe and cook 6 minutes at HIGH PRESSURE. Reduce pressure quickly.
Add potatoes, carrots, salt, and pepper. Close cover securely. Place the PressureTruindicator on the vent pipe and cook 3 minutes at
HIGH PRESSURE. Release pressure quickly.
Mixwaterandourthoroughly;stirintostew.Heat,stirringconstantly,untilstewthickens.
Nutrition Information Per Serving 4 servings, 315 Calories, 6 g. Fat, 74 mg. Cholesterol
MEAT TIMETABLE
Brownmeatwellandremovefromcooker.Pourliquidintocooker.Positiontrivetincooker.Placemeatinsteamerbasketontrivet.†
†Omittrivetifmeatextendsabovethe⅔fullmark.
DO NOT FILL PRESSURE COOKER OVER ⅔ FULL!
NO PORTION OF THE MEAT SHOULD EXTEND ABOVE THE ⅔ FULL MARK (SEE PAGE 4).
Meat Cups of Liquid Cooking Time (Minutes)
Beef
Chuck Roast 3 pounds 1½ 45 to 50
Corned Beef 3 pounds 1½ 60
Rolled Rib Roast 3 pounds 1½ 30 to 35
RoundSteak 1˝thick 1 18*
RoundSteak ½˝thick ½ 10*
Short Ribs 1 25
Ham
Slice 3 pounds 1½ 30 to 35
Picnic 3 pounds 1½ 30 to 35
Lamb
Chops 1˝thick ½ 2*
Chops ½˝thick ½ 5*
Leg of Lamb 3 pounds 1½ 35 to 45
Pork
Chops 1˝thick 1 15*
Chops ½˝thick ½ 8*
Butt Roast 3 pounds 1½ 55
Loin Roast 3 pounds 1½ 55
Steak 1˝thick ½ 2*
Steak ½˝thick ½ 5*
Veal
Chops 1˝thick ½ 2*
Chops ½˝thick ½ 5*
Roast 3 pounds 1½ 45 to 50
Steak 1˝thick ½ 10*
*Releasepressurequickly(seepages3and4).
19
VEGETABLES
Vegetables have assumed new importance and prominence on the menu. Health-conscious cooks feature an abundance of vegetables on
the family meal plan, while restaurants increasingly cater to a more “vegetable-conscious” clientele.
Pressure cooking is the preferred method for preparing vegetables. Because of the fast cooking time and super-heated steam, vegetables
retainmostoftheirnaturalcolor,texture,avor,andnutrients.Andpressurecookingoffersanadditionalhealthadvantage,becauseso
muchmorenaturaltasteisretained,vegetablesrequiremuchlesssaltandseasonings.
A garden variety of fresh or frozen vegetables can be cooked at the same time in the pressure cooker. By using the trivet and steamer
baskettokeepthemoutofthecookingliquid,eachvegetableretainsitsowndistinctiveavorandappearance.Justbesurethatall
vegetablescookedtogetherrequirethesamecookingtime.Itisimportanttoaccuratelytimethecookingperiod,becausevegetables
cookveryquicklyinthepressurecooker.Ifyouwishtoblendthevegetableavors,placetheminthesteamerbasketandomitthetrivet.
FOR FRESH AND FROZEN VEGETABLES, DO NOT FILL PRESSURE COOKER OVER ⅔ FULL!
OPERATING THE COOKER WITHOUT COOKING LIQUID OR
ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.
CABBAGE WITH APPLES
½ small head cabbage, shredded
1 small onion, thinly sliced
1 small tart apple, peeled, cored, and chopped
½ cup chicken broth
2 tablespoons frozen apple juice concentrate, thawed
Salt and pepper to taste
Add all ingredients to cooker. Close cover securely. Place the PressureTruindicator on the vent pipe and cook 5 minutes at LOW
PRESSURE. Release pressure quickly.Note:Makesurecookerisnotmorethan⅔full.
Nutrition Information Per Serving 6 servings, 50 Calories, 0 g. Fat, 0 mg. Cholesterol
GLAZED ROOT VEGETABLES
2 tablespoons margarine
2 medium turnips, peeled, cut into eighths
8 ounces baby carrots
2 medium parsnips, peeled, sliced ½ inch thick
1 cup chicken broth
2 tablespoons sugar
2 teaspoons ground ginger
• • • • • • •
1 tablespoon cornstarch, optional
¼ cup cold water, optional
Salt and pepper to taste
Heat margarine in pressure cooker over medium heat; add turnip wedges and carrots and sauté for 3 minutes. Add parsnips, chicken
broth, ginger, and sugar. Close cover securely. Place the PressureTruindicator on the vent pipe and cook 1 minute at HIGH PRES-
SURE. Release pressure quickly. Sauce may be thickened, if desired; combine cornstarch and water. Stir into sauce. Heat, stirring
constantly, until sauce thickens.
Nutrition Information Per Serving 8 servings, 77 Calories, 3 g. Fat, 0 mg. Cholesterol
GARLIC MASHED POTATOES
2 pounds russet potatoes, peeled and diced
4 large cloves garlic
1½ cups chicken broth
• • • • • • •
1 tablespoon margarine
Salt and pepper to taste
Placeallingredientsexceptmargarineandsaltandpepperincooker.Closecoversecurely.PlacethePressureTruindicator on the vent
pipe and cook 5 minutes at HIGH PRESSURE. Release pressure quickly. Allow potatoes, garlic, and broth to remain in cooker. Mash
potatoesusingapotatomasherorhandmixeruntildesiredconsistencyisreached.Addmargarine.
Nutrition Information Per Serving 6 servings, 127 Calories, 4 g. Fat, 0 mg. Cholesterol
ARTICHOKES ’N SAUCE
1 cup water
1 tablespoon vegetable oil
3 artichokes
Pour water and oil into cooker. Position trivet in cooker. Place artichokes in steamer basket on trivet. Close cover securely. Place the
PressureTruindicator on the vent pipe and cook 10 minutes at HIGH PRESSURE. Release pressure quickly. Serve with your
choice of the following sauces.
Nutrition Information Per Serving 3 servings, 60 Calories, 0 g. Fat, 0 mg. Cholesterol
Garlic Sauce: Combine ¼ cup margarine, melted and 2 cloves minced garlic. Serve warm.
Herb Yogurt:Combine1cupplainyogurt,¼cupnelychoppedcarrots,½teaspoondillweed,and¼teaspoonsalt.Servechilled.
Italian Sauce: Combine ½ cup mayonnaise and ¼ cup Italian style salad dressing. Serve chilled.
20
MAPLE GLAZED SWEET POTATOES
3 sweet potatoes, peeled, cut into
1 to 1½-inch chunks
¾ cupmapleavoredsyrup
¼ cup water
1 tablespoon melted margarine
½ teaspoon salt
Place sweet potatoes in pressure cooker. Combine remaining ingredients and pour over potatoes. Close cover securely. Place the
PressureTruindicator on the vent pipe and cook 10 minutes at LOW PRESSURE. Release pressure quickly.
Nutrition Information Per Serving 6 servings, 125 Calories, 2 g. Fat, 0 mg. Cholesterol
FRESH AND FROZEN VEGETABLE TIMETABLE
When using the vegetable timetables on below and on page 21, cook the vegetables the minimum amount of time indicated if you prefer
yourvegetablescrisp.Ifyoupreferyourvegetablessoft,cookthemthemaximumamountoftimeindicated.TOPREVENTOVER-
COOKING,RELEASEPRESSUREQUICKLYAFTERCOOKINGVEGETABLES.
Ifthetimetablesaystocook0minutes,thismeanstocookfoodonlyuntilthedesiredpressurebandisvisible,thenreleasepressurequickly.
Quantityofvegetablesdoesnotchangepressurecookingtimes.Morematurevegetablesmayrequirelongerpressurecookingtimesthan
given in chart.
To assure even heating, separate a block of frozen vegetables.
Forfreshandfrozenvegetables,pourliquidintocooker.Positiontrivetincooker.Placevegetablesinsteamerbasketontrivet.
FOR FRESH AND FROZEN VEGETABLES, DO NOT FILL PRESSURE COOKER OVER ⅔ FULL!
FRESH VEGETABLE TIMETABLE
Vegetable Size Cups of Liquid Pressure Setting Cooking Time (Minutes)
Artichoke Whole, 6 to 8 ounces 1 High 10
Asparagus Stems cut into 1-inch pieces ½ Low 0 to 1
Beans(green,wax) Whole or sliced ½ Low 2 to 4
Beets Whole, 2½-inch diameter 1 High 15 to 16
Broccoli Florets ½ Low 1 to 2
Brussels Sprouts Small, 1-inch diameter ½ Low 2 to 4
Cabbage(red,green) Wedges, 2 inches thick 1 Low 8 to 9
Thinly sliced ½ Low 4 to 5
Carrots Baby cut ½ High 3 to 5
½-inch slices ½ High 3 to 5
Cauliower Florets ½ Low 1 to 2
Collards* Leaves coarsely chopped, stems
thinly sliced ½ High 4 to 5
Corn-on-the-cob Whole, 2½-inch diameter ½ High 3
Eggplant Cubed, 1 to 1½ inches thick ½ Low 4
Sliced, ½ inch thick ½ Low 2
Kale Leaves coarsely chopped, stems
thinly sliced ½ High 3 to 4
Parsnips Sliced, ½ inch thick ½ Low 2 to 3
Peas Shelled ½ Low 1
Peppers Whole ½ Low 2
Potatoes(sweet) Sliced, 1 to 1½ inches thick 1 Low 10
Sliced, ½ inch thick ½ Low 6
Table of contents
Other Presto Electric Pressure Cooker manuals
Presto
Presto Pressure Canner and Cooker User manual
Presto
Presto 6-Quart Stainless Steel User manual
Presto
Presto Pressure Cookers User manual
Presto
Presto 01/PCC4H Quick guide
Presto
Presto 0175002 User manual
Presto
Presto Electric Pressure Cooker Plus Quick guide
Presto
Presto Pressure Canner and Cooker Quick guide
Presto
Presto 8-Quart Aluminum User manual
Presto
Presto Precise Pressure Cooker Plus User manual
Presto
Presto 6-Quart Stainless Steel User manual
Presto
Presto 02141 User manual
Presto
Presto 8-Quart Stainless Steel Pressure Cooker Quick guide
Presto
Presto Pressure Canner and Cooker Quick guide
Presto
Presto 01781 Quick guide
Presto
Presto 1241 Owner's manual
Presto
Presto 01784 Quick guide
Presto
Presto precise Quick guide
Presto
Presto 01781 User manual
Presto
Presto Precise Pressure Cooker Plus Quick guide
Presto
Presto Electric Pressure Cooker User manual
