Revere Meal'n Minutes User manual

TABLE OF CONTENTS
SECTION
INTRODUCTION .
APPETIZERS .
MEATS/MAIN DISHES .
SOUPS/STEWS/SAUCES .
FISH AND SEAFOOD .
SIDE DISHES .
DESSERTS .
TiPS .
1
PAGE
2
3-4
5-13
14-18
19-20
21-26
27-31
32-33

INTRODUCTION
Worth the wait for the traditional pressure cooker to evolve into the age of
electrics? You bet!
Cooking with aMeal 'n Minutes 1M pressure cooker is the best way to go when
preparing food. It's fast, easy and healthy. It's so safe, there's nothing to fear.
FAST
Cooker reduces cooking time up 70%
EASY
Cooks acomplete meal in only afew steps
HEALTHY
Preserves natural nutrients and vitamins
The flavors will not escape. The colors will not wash out. The very best that
foods have to offer are locked in while cooking. Experience the real tastes
and colors of foods.
Within the pages of this cookbook are savory recipes ranging from appetizers, to
entrees, to desserts. Turn the pages, let your taste buds roam. It only takes afew
minutes for these delicious recipes to become areality!
2
APPETIZERS
CHICKEN ROULADES
4boneless, skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup garden vegetable-flavored cream cheese or cream cheese, softened
1/2 teaspoon dried basil leaves
12 large fresh spinach leaves plus additional fresh spinach leaves for garnish, divided
1jar (7.25 ounces) roasted
red peppers, drained
1/2 cup chicken broth
or water
Set Pressure Regulator to
#1.
Place chicken breasts between 2sheets of heavy-duty plastic wrap and pound to
1/4-inch thickness, using ameat mallet or rolling pin. Sprinkle chicken with salt and
pepper. Spread cream cheese evenly over each chicken breast. Sprinkle each breast
with basil. Place 3spinach leaves
on each breast and top with roasted red peppers.
Roll each breast, jelly-roll fashion and secure with wooden picks. Place meat rack in the
pressure cooker and pour broth or water into pressure cooker. Place each breast, seam-
side down on meat rack. Cover and cook at High Pressure
12 minutes. Quickly release
pressure. Remove wooden picks and slice each breast crosswise into 7or 8pieces. Serve
on spinach-lined plate. Makes approximately 32 appetizer roulades.
SANTA FE CHEESECAKE
1cup chili-cheese flavored corn chips, crushed
2cups shredded Cheddar-Monterey Jack cheese
1package (8-ounces) cream cheese, softened
2eggs
1tablespoon minced fresh cilantro
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 cup sour cream,
at room temperature
2green onions, sliced
1/2 cup sliced black olives
1avocado, sliced
1/2 cup chopped
red pepper
Tortilla chips
(See "To cook puddings or custards in the pressure cooker. ")
Set Pressure Regulator to #1.
Place crushed tortilla chips in bottom of a 7-inch springform pan.
Beat together shredded cheese, cream cheese, eggs, cilantro, garlic powder, cumin and
cayenne. Pour over crumbs
in springform pan. Cover with aluminum foil.
Place meat rack into the pressure cooker and add 4cups
water. Place springform pan on
rack. Cover and cook at Low Pressure 40 minutes. Release pressure gradually. Carefully
remove pan from cooker
and uncover. Spoon sour cream over cheesecake and gently
spread to cover. Allow to stand
at room temperature 30 minutes. Cover and chill several
hours or overnight.
Garnish cheesecake
as desired with sliced green onions, sliced black olives, sliced
avocado
and chopped red pepper. Serve with tortilla chips. Makes 6to 8servings.

FIERY WINGS
6chicken wings, about 1-1/2 pounds
2tablespoons butter or margarine
1tablespoon chili powder
1/4 teaspoon cayenne
1/2 cup barbecue sauce
1/4 cup salsa
2tablespoons Worcestershire sauce
2tablespoons water
Set Pressure Regulator to
#1.
Cut wings into thirds; discard tips. Place butter in the pressure cooker. Set to Brown and
allow butter to melt. Add wings and saute, stirring frequently, until browned. Sprinkle with
chili powder
and cayenne. Stir together remaining ingredients; pour sauce over chicken
and stir to coat chicken. Cover and cook at High Pressure
15 minutes. Quickly release
pressure. Makes 6appetizer servings.
HOT SPINACH AND ARTICHOKE DIP
2tablespoons olive oil
1medium onion, chopped
2cloves garlic, minced
1 - 2 jalapeno peppers, seeded and minced
1teaspoon salt
1package
(10 ounces) frozen chopped spinach
1
can (14.5 ounces) artichoke hearts, drained and chopped
4Roma tomatoes, chopped
1/4 cup water
1package
(8 ounces) cream cheese, softened and cut into 1/2-inch cubes
2cups shredded Monterey Jack cheese
Tortilla chips
Set Pressure Regulator to
#1 .
Pour
oil into the pressure cooker. Set to Brown and allow oil to heat. Add onion and garlic
and saute 3to 4minutes. Stir
in jalapeno pepper and salt. Place frozen spinach over
onions.
Top with chopped artichoke hearts, tomatoes and water. Cover and cook on High
Pressure 5minutes. Quickly release pressure.
Stir spinach to blend into the tomato-artichoke mixture. Stir
in cream cheese and
shredded Monterey Jack cheese. Cover and cook
on Low Pressure 3minutes. Quickly
release pressure. Stir well. Cover and allow to stand 5minutes. Set to Keep
Warm for
serving. Serve with tortilla chips. Makes about 5cups dip.
4
MEATS/MAIN DISHES
ITALIAN BEEF
2teaspoons garlic powder
2teaspoons salt
1teaspoon dried oregano leaves
1teaspoon fennel seed
1teaspoon anise seed
1/2 teaspoon dried basil leaves
1/2 teaspoon paprika
1/2 teaspoon pepper
12-1/2 to 3pound boneless beef rump roast
2cups water
1can
(8 ounces) tomato sauce
Set Pressure Regulator to
#1.
Combine seasonings; sprinkle seasonings evenly over meat. Place meat rack into the
pressure cooker and pour water into cooker. Place meat
on rack. Pour tomato sauce on
top of meat. Cover and cook on High Pressure 60 minutes. Release pressure gradually.
Remove meat from liquid
and allow to stand about 15 minutes. Thinly slice meat. Makes
10 servings.
Serving tip: This recipe resembles ahot, Italian deli meat; thinly slice and use for
sandwiches.
POT ROAST AND VEGETABLES
1tablespoon vegetable oil
1 2 to 2-1/2 pound boneless beef rump roast
3cups water
1envelope
(1.1 ounces) beef-onion dry soup mix
1cup vegetable juice cocktail
2potatoes, peeled and quartered
2carrots, peeled
and quartered
1onion, quartered
Set Pressure Regulator to
#1.
Pour oil into the pressure cooker. Set to Brown and allow oil to heat. Add roast and brown
meat evenly on
all sides. Remove meat and set aside. Place meat rack into the pressure
cooker, then place meat
on top of meat rack. Pour water around meat. Combine dry soup
mix and vegetable juice, then pour sauce over meat. Cover
and cook at High Pressure 50
minutes. Release pressure gradually.
Add vegetables around roast. Cover
and cook at High Pressure 10 minutes. Release
pressure gradually. Makes 4to 6servings.
BEEF AND BLACK BEAN BURRITOS
1cup dried black beans
1tablespoon vegetable
oil
5cups water, divided
1-1/2 pounds boneless beef chuck roast
1teaspoon cumin
2teaspoons chili powder
2cloves garlic, minced
5

1onion, chopped
3jalapeno peppers, seeded and chopped
1poblano chile pepper, roasted
and chopped (See note, below)
12 (8-inch) flour tortillas, warmed
3cups shredded Cheddar or Monterey Jack cheese
Salsa
Sour cream
Set Pressure Regulator to #1.
Place beans, oil and 4cups water in the pressure cooker. Cover and cook at High
Pressure 20 minutes. Release pressure gradually and allow beans to cool completely
in
water. Drain and set aside.
Place beef, remaining 1cup water, cumin
and chili powder in the pressure cooker. Cover
and cook
at High Pressure 45 minutes. Release pressure gradually. Using aladle, remove
all but about 1/2 cup drippings. Stir in garlic, onion, jalapeno peppers, poblano pepper
and drained beans. Cover and cook at High Pressure
15 minutes. Release pressure
gradually. Lift out beef and place
on cutting board. Shred meat with 2forks or cut into
bite-size pieces; stir meat back into bean mixture.
Spoon about 1/3 cup beef and bean mixture into the center of each tortilla.
Top each with
1/4 cup cheese, then
roll tortilla. Serve with salsa and sour cream. Makes 6servings.
Note:
To roast poblano pepper, slice chile pepper in half and remove seeds. Place, skin-
side
up, on baking sheet. Broil about 10 minutes or until skin is blackened. Seal in plastic
food bag
15 minutes, then remove skin and chop pepper.
'If desired, substitute 1can (15 ounce) black beans, rinsed and drained, for dry beans.
Eliminate first step for cooking beans, omit 1tablespoon vegetable oil and reduce water
to 1cup. Cook beef
as directed with 1cup water and seasonings. Add garlic, onion,
peppers
and drained, canned beans. Proceed as recipe directs.
BBQ BRISKET
2teaspoons seasoned salt
4teaspoons celery seed
3pounds beef brisket, about 2to 3-inches thick
1onion, thinly sliced
1cup barbecue sauce
Set Pressure Regulator to
#1.
Combine seasoned salt and celery seed; press seasoning mixture onto surface of brisket.
Place brisket
in pressure cooker, rolling slightly if necessary. Place onion on top of brisket.
Cover with barbecue sauce. Cover and cook at High Pressure
60 minutes. Release
pressure gradually. Remove meat from liquid
and allow to stand about 15 minutes. Thinly
slice meat; spoon sauce over meat. Makes 6to 8servings.
BEEF STROGANOFF
1teaspoon vegetable oil
1pound boneless beef round steak, sliced into thin strips
1onion, chopped
1can
(4 ounces) sliced mushrooms, drained
1can (10-1/2 ounce) cream of mushroom soup
2tablespoons tomato paste
1cup sour cream
Hot cooked noodles or cooked rice
Set Pressure RegUlator to
#1.
6
Pour oil into the pressure cooker. Set to Brown and allow oil to heat. Add beef and saute 3
to 5minutes or until beef
is browned. Add onion, mushrooms, soup and tomato paste.
Cover and cook
at High Pressure 15 minutes. Release pressure gradually. Stir in sour
cream. Serve over hot cooked noodles or rice. Makes 4servings.
THREE PEPPER ROUND STEAK
1-1/2 pounds boneless beef round steak, cut 1/2-inch thick
1teaspoon paprika
1teaspoon seasoned salt
2tablespoons vegetable oil, divided
1medium onion, sliced
1small
red pepper, cut into strips
1small green pepper, cut into strips
1jalapeno pepper, seeded and minced
1can (14.5 ounces) diced tomatoes
1/2 cup salsa
1tablespoon Worcestershire sauce
1/4 cup water
Set Pressure Regulator to
#1.
Cut steak into 4to 6serving pieces and sprinkle with paprika and seasoned salt. Pour 1
tablespoon oil into the pressure cooker. Set to Brown
and allow oil to heat. Add steak, in
batches, and brown meat evenly on both sides. Set browned beef aside.
Pour remaining oil into the pressure cooker and allow oil to heat. Add onions and saute,
stirring frequently 3minutes. Arrange half of meat over onions. Spoon about half of
tomatoes over steak.
Top with remaining steak, peppers, remaining tomatoes and salsa.
Blend Worcestershire sauce into water, then pour over meat. Cover and cook
at High
Pressure and cook
15 minutes. Release pressure gradually. Makes 4to 6servings.
SOUTHWESTERN BEEF ROLL-UPS
1teaspoon vegetable oil
1-1/2 pounds boneless beef round steak, cut into 1/2 x2-inch slices
1onion, thinly sliced
1small green pepper, thinly sliced
1small red pepper, thinly sliced
2teaspoons chili powder
1teaspoon cumin
1can (14-1/2 ounces) Mexican flavored stewed tomatoes
1can
(15 ounces) black beans, rinsed and drained
6(8-inch) flour tortillas, warmed
Toppings: sour cream, chopped green onion, shredded Cheddar cheese, chopped
tomatoes
Set Pressure Regulator to
#1.
Pour oil into the pressure cooker. Set to Brown and allow oil to heat. Add beef and brown
3to 5minutes. Add onion
and peppers and saute 3minutes. Add chili powder, cumin,
stewed tomatoes
and black beans. Cover and cook on High Pressure 15 minutes.
Release pressure gradually.
Using aslotted spoon, remove beef mixture
and place in tortillas. Garnish with toppings.
Makes 6servings.
7

ROSEMARY PORK ROAST
1tablespoon vegetable oil
13-pound boneless pork loin
5cloves garlic, minced
1tablespoon chopped fresh rosemary
1teaspoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme leaves
1tablespoon lemon juice
1tablespoon olive oil
1cup white wine or water
1/2 cup water
Set Pressure Regulator to #1.
Pour oil into the pressure cooker. Set to Brown and allow oil to heat. Add pork roast and
brown meat evenly
on all sides. Meanwhile, place garlic, rosemary, lemon zest, salt,
pepper, thyme, lemon juice
and olive oil in asmall bowl; mix well.
Remove browned pork roast from cooker
and set aside. Place meat rack in cooker and
add wine and water. Place browned pork roast on meat rack. Using apastry brush, brush
top and sides of roast with rosemary mixture. Cover
and cook at High Pressure 60
minutes. Quickly release pressure. Makes 8to 10 servings.
BEER BRAISED BARBECUED RIBS
2-1/2 pounds country-style pork ribs
1onion, sliced
2cloves garlic, minced
1bay leaf
1whole clove
1teaspoon salt
1/2 teaspoon pepper
1cup beer
1-1/2 cups barbecue sauce
1/4 cup Dijon mustard
1/4 cup brown sugar
Set Pressure Regulator to
#1.
Place ribs in the pressure cooker. Add onion, garlic, seasonings and beer. Cover and
cook
at High Pressure 30 minutes. Release pressure gradually.
Ladle out
all but about 1/2 cup beer and drippings. Remove and discard bay leaf and
clove. Combine barbecue sauce, mustard and sugar
and pour over ribs. Cover and cook
at High Pressure 10 minutes. Release pressure gradually. Makes 2to 4servings.
PORK CHOPS MARSALA
1/4 cup Italian seasoned bread crumbs
2tablespoons all-purpose flour
6tablespoons grated Parmesan cheese, divided
1/2 teaspoon salt
1/2 teaspoon pepper
4boneless pork chops, about 3/4 to 1-inch thick
B
1tablespoon vegetable oil
2cloves garlic, minced
2tablespoons butter or margarine
1package (8-ounces) sliced mushrooms
3/4 cup Marsala wine
Set Pressure Regulator to
#1.
Stir together bread crumbs, flour, 1/4 cup Parmesan cheese, salt and pepper. Coat each
pork chop generously with bread crumb mixture. Set aside.
Pour oil into the pressure cooker. Set to Brown and allow
oil to heat. Add garlic and saute
1to 2minutes. Add pork chops and brown meat evenly
on both sides. Remove chops to
platter; set aside.
Add butter to pressure cooker and melt. Saute mushrooms 3to 5minutes. Add Marsala
wine
to mushrooms and stir well. Place pork chops on top of mushrooms. Cover and
cook
at High Pressure 8minutes. Quickly release pressure. Remove pork chops to serving
platter. If you prefer athicker Marsala sauce, cook mushroom sauce, uncovered,
at Brown, until thicker. Serve sauce over pork chops
and sprinkle with remaining
2tablespoons of Parmesan cheese. Makes 4servings.
PORK CHOPS DIJON
1tablespoon butter or margarine
4boneless pork chops, about 1-inch thick
1/2 cup chicken broth
1/4 cup white wine
2tablespoons Dijon mustard
1teaspoon grated fresh ginger
1tablespoon cornstarch
1tablespoon water
2green onions, sliced
Set Pressure Regulator to
#1.
Place butter in the pressure cooker. Set to Brown and allow butter to melt. Add pork
chops and brown meat evenly on both sides. Meanwhile, combine broth, wine, mustard
and ginger. When meat
is browned, pour broth mixture over chops. Cover and cook at
High Pressure 8minutes. Quickly release pressure.
Remove chops to warm serving platter. Combine cornstarch
and water, stirring to form a
smooth paste. Stir cornstarch mixture and green onions into drippings. Set to Brown and
cook, stirring constantly, 1to 2minutes or until thickened. Spoon sauce over chops.
Makes 4servings.
KIELBASA, CABBAGE AND KRAUT
1slice bacon, cut into 1/2-inch pieces
1onion, chopped
1
can (16 ounces) sauerkraut, drained
3cups shredded green cabbage
1tablespoon brown sugar
1teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1pound smoked, fully cooked Kielbasa or sausage, cut into 2-inch pieces
1cup water
Set Pressure Regulator to #1.
9

Place bacon in the pressure cooker. Set to Brown and saute bacon 3minutes. Add onion
and saute an additional 3to 4minutes or until bacon is just crisp and onion is tender. Stir
in remaining ingredients. Cover and cook at High Pressure 5minutes. Quickly release
pressure. Makes 4servings.
MOROCCAN LAMB ON GRILLED PITA WITH CUCUMBER-YOGURT SAUCE
1 2 to 2-1/2 pound boneless leg of lamb
3cloves garlic, slivered
5tablespoons olive oil, divided
2cups water
1teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/8 teaspoon cayenne
1/4 cup minced fresh cilantro
1onion, sliced
1/4 teaspoon garlic powder
2tomatoes, diced
Cucumber-Yogurt sauce (recipe below)
Set Pressure Regulator to #1.
Cut small slits into lamb; insert garlic slivers into lamb. Place 1tablespoon oil in the
pressure cooker. Set to Brown, add lamb and brown meat evenly
on all sides. Remove
lamb and set aside. Place meat rack into the pressure cooker, then place lamb
on top of
meat rack. Pour water around lamb. Combine paprika, cumin, pepper, cayenne, cilantro
and 3tablespoons olive oil; brush mixture over lamb. Place onion slices around lamb.
Cover and cook
on High Pressure 40 minutes. Quickly release pressure.
Remove lamb and onions
and allow to cool slightly. Cut lamb into 1/2-inch cubes, and
mix with cooked onions.
Meanwhile, combine remaining 1tablespoon
oil and garlic powder. Lightly brush olive oil
mixture over pita breads. Place pita,
in asingle layer, onto agriddle or large skillet on
stove over medium-high heat. Grill pita on each side about 1minute or until hot.
To serve, divide lamb-onion mixture between pitas. Top each with chopped tomatoes.
Serve with Cucumber-Yogurt sauce. Makes 6servings.
Cucumber-Yogurt Sauce
1cup diced cucumber
4green onions, chopped
1/2 cup plain yogurt or sour cream
1/2 teaspoon dill weed
1/2 teaspoon seasoned salt
2teaspoons white wine tarragon vinegar
Stir together
all ingredients.
SUNDAY CHICKEN AND DRESSING
2to 2-1/2 pounds bone-in chicken pieces
1teaspoon paprika
1tablespoon butter or margarine
1/2 cup chopped onion
1stalk celery, chopped
1/2 cup sliced mushrooms, optional
2tablespoons minced fresh parsley
10
1teaspoon rubbed sage
1teaspoon salt
1/2 teaspoon pepper
1cup water
4cups herb-seasoned stuffing
Set Pressure Regulator to
#1.
Sprinkle chicken with paprika. Place butter in the pressure cooker. Set to Brown, and
allow to melt. Add chicken, in batches, and brown evenly on both sides. Set browned
chicken aside.
Stir onion, celery
and mushrooms into butter remaining in the pressure cooker. Saute
3minutes, stirring frequently. Stir parsley,
sage, salt and pepper into vegetables. Place
chicken over vegetables; add
water. Cover and cook on High Pressure 20 minutes.
Quickly release pressure.
Using aslotted spoon, lift chicken out
of liquid, leaving liquid and vegetables in the
pressure cooker. Set chicken aside and keep warm. Stir stuffing into liquid. Cover
and
cook on Steam 3minutes. Serve dressing with chicken. Makes 4to 6servings.
CARIBBEAN CHICKEN WITH RICE
1tablespoon vegetable oil
1pound skinned and boned chicken, cut into 1/2-inch cubes
1-1/4 cups chicken broth
3tablespoons lime juice
2tablespoons soy sauce
1small
red pepper, cut into 3/4-inch cubes
1small green pepper, cut into 3/4-inch cubes
1small jalapeno pepper, minced
1clove garlic, minced
1cup uncooked converted rice
Set Pressure Regulator to
#1.
Pour oil into the pressure cooker. Set to Brown and allow oil to heat. Add chicken and
saute 3to 5minutes or until meat is browned, stirring frequently. Stir in remaining
ingredients. Cover and cook at High Pressure 9minutes. Quickly release pressure. Makes
4servings.
SOUTHWESTERN CHICKEN TACO CUPS
1tablespoon vegetable oil
1large onion, chopped
4boneless, skinless chicken breast halves, cut into 1/2-inch cubes
1large green pepper, chopped
1/2 cup salsa
1 package
(1 to 1-1/4 ounces) taco seasoning mix
2tablespoons lime juice
8
Taco Cups or 8(6-inch) flour tortillas
Shredded lettuce
Shredded cheese
Sour cream
Chopped tomato
Chopped green onions
Guacamole
11

Set Pressure Regulator to #1.
Pour oil into the pressure cooker. Set to Brown and allow oil to heat. Add onion and saute
3minutes or until onion
is tender. Stir in chicken, green pepper, salsa, taco seasoning mix
and lime juice. Cover and cook
at High Pressure 5minutes. Quickly release pressure.
Spoon chicken mixture into taco cups or roll-up
in tortillas. Garnish as desired.
Makes 4servings.
Taco Cups
Use 8(6-inch) flour tortillas and press or fold tortillas into muffin cups coated with
vegetable cooking
spray, forming bowls. Spray bowls with cooking spray. Bake at 3750
for 6to 8minutes or until golden brown.
CHICKEN WITH MUSHROOMS AND SUN-DRIED TOMATOES ON PASTA
1tablespoon olive oil
3cloves garlic, minced
2shallots, chopped or 1/2 cup chopped onion
1pound boneless, skinless chicken breasts, cut into 1/2 x2-inch slices
3cups sliced mushrooms
1teaspoon dried basil leaves
1/4 teaspoon dried crushed
red pepper
3Roma tomatoes, chopped
1/2 cup roasted
red peppers, drained and chopped
1/4 cup oil-packed sun-dried tomatoes, drained and chopped
1/2 cup chicken broth
8ounces farfalle (bow-tie) or ziti pasta, cooked and drained
1/2 cup freshly grated Parmesan cheese
Set Pressure Regulator to
#1.
Pour oil into the pressure cooker. Set to Brown and allow oil to heat. Add garlic, shallots
and chicken and saute, stirring frequently, 2to 3minutes. Add remaining ingredients,
except pasta and Parmesan. Cover and cook
at High Pressure 7minutes. Quickly release
pressure. Serve over hot cooked pasta and toss with grated Parmesan. Makes 4servings.
CHICKEN CACCIATORE
1tablespoon olive oil
4boneless, skinless chicken breast halves
1onion, chopped
1clove garlic, minced
1
can (14.5 ounces) diced tomatoes
1
can (8 ounces) tomato sauce
1/2 cup chopped green pepper
1cup sliced mushrooms
2teaspoons Italian seasonings
1/4 teaspoon salt
1/8 teaspoon pepper
Hot cooked pasta
Set Pressure Regulator to
#1.
Pour oil into the pressure cooker. Set to Brown and allow oil to heat. Add chicken and
saute 2to 3minutes on each side or until golden brown. Remove chicken and set aside.
Add onion and garlic to the pressure cooker and saute 3minutes or until onion
is tender.
12
Place chicken over onions and add remaining ingredients, except pasta. Cover and cook
at High Pressure
15 minutes. Quickly release pressure. Serve over pasta.
Makes 4servings.
Easy Cacciatore: Brown chicken, as directed,
in oil. Pour 1jar (28 ounces) spaghetti sauce
over chicken. Cover and cook
at High Pressure 15 minutes. Quickly release pressure.
LEMON TURKEY TENDERLOINS
2tablespoons butter or margarine
1-3/4 to 2pounds turkey breast tenderloins, sliced into 1/2-inch slices
1teaspoon salt
1/2 teaspoon pepper
2cloves garlic, minced
1/3 cup plus 1tablespoon water, divided
3tablespoons lemon juice
1tablespoon cornstarch
Fresh minced parsley
Set Pressure Regulator to
#1.
Place butter in the pressure cooker. Set to Brown and allow butter to melt. Add turkey
slices,
in batches, and brown evenly on both sides. Season with salt, pepper and garlic.
Combine 1/3 cup water and lemon juice and pour over turkey. Cover and cook
at High
Pressure
12 minutes. Quickly release pressure.
Remove turkey to warm serving platter. Combine cornstarch
and remaining 1tablespoon
water, stirring to form asmooth paste. Stir cornstarch mixture into drippings. Set to Brown
and cook, stirring constantly, 1to 2minutes or until thickened. Spoon sauce over turkey
and sprinkle with parsley. Makes 4servings.
Lemon chicken: Substitute 4boneless, skinless chicken breast halves for turkey. Proceed
as recipe directs.
PIZZA BREAD PUDDING
4cups Italian bread cubes, toasted
1cup shredded mozzarella cheese
24 pepperoni slices
2eggs, lightly beaten
1can (14.5 ounces) diced tomatoes with roasted garlic, onion and oregano
1/3 cup minced onion
1teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon pepper
(See "To cook puddings or custards in the pressure cooker. ")
Set Pressure Regulator to #1.
Place bread cubes, cheese and mozzarella in large mixing bowl. Combine remaining
ingredients and blend well. Pour over bread cubes
and toss to coat. Place in alightly
greased 6-cup mold. Cover dish with aluminum foil.
Place meat rack
in pressure cooker and add 4cups water. Place mold on meat rack.
Cover and cook
at Low Pressure 30 minutes. Release pressure gradually. Allow to stand
10 minutes. Carefully remove from cooker
and serve warm. Makes 6to 8servings.
13

SOUPS/STEWS/SAUCES
BEEF BURGUNDY
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2pounds beef stew meat
1tablespoon vegetable oil
1can (14.5 ounces) diced tomatoes
1/4 cup Burgundy wine
1/2 teaspoon dried thyme leaves
1bay leaf
1onion, chopped
2cloves garlic, minced
1carrot, sliced
6to 8boiling onions
10 to
12 whole button mushrooms
2tablespoons minced fresh parsley
Set Pressure Regulator to
#1.
Place flour, salt and pepper in plastic food bag. Add beef, seal and toss to coat beef.
Pour oil into the pressure cooker. Set to Brown
and allow oil to heat. Add beef cubes, and
brown meat evenly on all sides. Add tomatoes, Burgundy, thyme, bay leaf, onion and
garlic. Cover and cook at High Pressure 45 minutes. Release pressure gradually. Add
carrots, onions, mushrooms and parsley. Cover and cook
at High Pressure 15 minutes.
Quickly release pressure. Makes 6to 8servings.
Note: If, after cooking, athicker stew is preferred, blend together 2tablespoons flour and
2tablespoons water; stir flour mixture into stew. Set to Brown and cook, uncovered,
stirring frequently, for 2to 3minutes or until thickened.
CHILI
1tablespoon vegetable oil
1-1/2 pounds boneless beef chuck, cut into 1/2-inch cubes, well trimmed
1medium onion, chopped
1tablespoon paprika
1/2 teaspoon cayenne pepper
1tablespoon beef bouillon granules
4teaspoons cumin
1teaspoon garlic powder
3tablespoons chili powder
1cup beef broth
1can
(6 ounces) tomato paste
1can
(15 ounces) kidney beans, drained
Set Pressure Regulator
to #1.
Pour oil into the pressure cooker. Set to Brown and allow oil to heat. Add beef and onion
and saute 3to 5minutes or until meat
is brown. Stir in remaining ingredients. Cover and
cook
at High Pressure 15 minutes. Release pressure gradually. Makes 6servings.
14
VEAL PAPRIKA AND ARTICHOKE RAGOUT
2pounds thinly sliced veal, cut into 1/2-inch cubes
4tablespoons all-purpose
flour, divided
2teaspoons paprika
1/2 teaspoon salt
1/8 teaspoon pepper
1tablespoon olive oil
1/2 cup chopped onion
8ounces fresh mushrooms, quartered
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/2 cup beef broth
1/4 cup white wine
1can (14.5 ounces) artichoke hearts, drained and quartered
2tablespoons minced fresh parsley
2tablespoons water
Hot cooked noodles
Set Pressure Regulator to
#1.
Place 2tablespoons flour, paprika, salt and pepper in plastic food bag. Add veal, seal and
toss to coat
veal.
Pour oil into the pressure cooker. Set to Brown and allow oil to heat. Add veal, and cook 3
to 4minutes. Add onion and saute, stirring frequently, 3to 5minutes or until veal
is lightly
browned and onion
is tender. Stir in mushrooms, basil, thyme, broth and wine. Cover and
cook at High Pressure 10 minutes. Quickly release pressure.
Stir
in artichokes and parsley. Cover and cook at Low Pressure 2minutes. Quickly release
pressure. Blend together remaining 2tablespoons flour and water to form asmooth paste.
Blend flour-water paste into ragout. Set to Brown and cook, stirring constantly, 1to 2
minutes
or until thickened. Serve over noodles. Makes 6servings.
PASTA EFAGIOLI SOUP
1/2 cup dry red kidney beans
4cups water, divided
1-1/2 teaspoons vegetable
oil
1/2 pound boneless pork, cut into 1/2-inch cubes
1onion, chopped
1/2 cup chopped celery
3cloves garlic, minced
1carrot, chopped
1can (14.5 ounces) diced tomatoes
1can (14.5 ounces) beef broth
6whole black peppercorns
1teaspoon dried basil leaves
1teaspoon dried oregano leaves
1teaspoon salt
1/2 cup
red wine
1/3 cup uncooked elbow macaroni
Grated Parmesan cheese
Set Pressure Regulator to
#1.
15

Place dry beans, 2cups water and oil in the pressure cooker. Cover and cook at High
Pressure 15 minutes. Release pressure gradually. Uncover and allow beans to cool; drain
then return beans to pressure cooker.
Stir remaining 2cups water and remaining ingredients, except macaroni
and grated
Parmesan cheese, into beans
in pressure cooker. Cover and cook at High Pressure
10 minutes. Quickly release pressure.
Stir
in macaroni. Set to Steam, and cook, uncovered, stirring frequently, 3to 5minutes, or
until pasta
is done. Ladle soup into serving bowls and top with grated Parmesan cheese.
Makes 6
to 8servings.
If desired, substitute 1
can (15 ounces) red kidney beans, drained, for dry beans.
Eliminate first step for cooking beans, omit 1tablespoon vegetable
oil and reduce water
to 2cups. Place canned, drained beans, 2cups water
and remaining ingredients, except
macaroni
and grated Parmesan cheese in pressure cooker. Proceed as recipe directs.
HOT AND SOUR SOUP
1tablespoon sesame oil
1pound pork cutlets, cut into 1/4 x2-inch slices
1package
(8 ounces) sliced mushrooms
8green onions, sliced
1
can (8 ounces) bamboo shoots, drained
2cans (10-1/2 ounces each) beef broth
1can (10-1/2 ounces) chicken broth
1/4 to 1/2 teaspoon dried crushed red pepper
1/4 cup soy sauce
1/4 cup cornstarch
2tablespoons cider vinegar
Set Pressure Regulator to
#1.
Place oil in the pressure cooker. Set to Brown and allow oil to heat. Add pork and brown
meat on
all sides. Add mushrooms and green onions and saute 3to 5minutes. Add
bamboo shoots, beef broth, chicken broth and dried crushed pepper. Cover
and cook on
High Pressure 5minutes. Release pressure gradually.
Combine soy sauce
and cornstarch and blend well. Stir cornstarch mixture into soup. Set
to Brown; cook, uncovered, stirring frequently, for 1to 2minutes or until thickened. Stir
in
vinegar. Makes 4to 6servings.
CHICKEN STOCK
1-1/2 to 2pounds bone-in chicken pieces
1onion, quartered
1stalk celery, quartered
1carrot, quartered
1teaspoon salt
1/2 teaspoon dried thyme leaves
2to 3whole black peppercorns
5cups water
Set Pressure Regulator to
#1.
Place all ingredients in the pressure cooker. Cover and cook at High Pressure 60 minutes.
Release pressure gradually.
Strain stock. (Reserve meat for other
use, if desired.) Refrigerate overnight; skim and
discard fat. Makes about 5-1/2 cups stock.
16
CHICKEN AND RICE SOUP
5cups chicken stock
1-112 cups diced, cooked chicken
1/3 cup uncooked, long-grain rice
1/4 cup diced onion
1/4 cup diced carrot
1/4 cup diced celery
1teaspoon salt
1/4 teaspoon pepper
Set Pressure Regulator to
#1.
Place ingredients in the pressure cooker. Cover and cook at High Pressure 5minutes.
Release pressure gradually. Makes 6servings.
TORTILLA SOUP
1tablespoon butter or margarine
1onion, chopped
2cloves garlic, minced
1boneless, skinless chicken breast half, cut into 1/4-inch cubes
1can (14.5 ounces) diced tomatoes
1/2 cup chopped green pepper
1Anaheim pepper, seeded and diced
1jalapeno pepper, seeded
and diced
1/2 cup frozen whole kernel corn
1teaspoon salt
1teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon pepper
4cups chicken broth
Shredded cheese
Diced avocado
Crisp tortilla strips
(see below)
Set Pressure Regulator to
#1.
Place butter in the pressure cooker. Set to Brown and allow to melt. Add onion, garlic and
chicken and saute, stirring frequently, 3to 5minutes. Stir
in remaining ingredients, except
cheese, avocado
and tortilla strips. Cover and cook at High Pressure 5minutes. Release
pressure gradually. Ladle into serving bowls
and top each serving with shredded cheese,
diced avocado
and crisp tortilla strips. Makes 8servings.
Crisp Tortilla strips: Slice corn tortillas into 1/4-inch strips. Heat 1cup
oil in skillet over
medium-high heat on stove. Add afew tortilla strips
and cook about 1minute or until
strips
are golden brown. Remove with slotted spoon and transfer to paper towels to drain.
17

SPAGHETTI SAUCE
1tablespoon vegetable oil
1onion, chopped
1cup sliced mushrooms
6cloves garlic, minced
1
can (28 ounces) crushed tomatoes
1can
(6 ounces) tomato paste
1/2 cup
red wine
1/4 cup minced fresh parsley
1tablespoon sugar
1teaspoon dried oregano leaves
1teaspoon dried basil leaves
1/2 teaspoon dried rosemary leaves
Hot cooked pasta
Set Pressure Regulator to
#1.
Pour oil into the pressure cooker. Set to Brown and allow oil to heat. Add onion,
mushrooms and garlic and saute 3to 5minutes. Stir
in remaining ingredients, except hot
cooked pasta. Cover
and cook at High Pressure 10 minutes. Release pressure gradually.
Serve over hot cooked pasta. Makes 6servings.
18
FISH AND SEAFOOD
CHICKEN AND SHRIMP JAMBALAYA
1tablespoon vegetable oil
2boneless, skinless chicken breast halves, cut into 1/2-inch cubes
1onion, chopped
1large green pepper, diced
3stalks celery, sliced
2cloves garlic, minced
1cup uncooked converted rice
1-1/4 cups chicken broth
1can
(8 ounces) tomato sauce
1bay leaf
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon sage
1/4 teaspoon cayenne pepper
2dashes hot pepper sauce
12 ounces large shrimp, peeled and deveined
Set Pressure Regulator to
#1.
Pour oil into the pressure cooker. Set to Brown and allow oil to heat. Add chicken, onion,
green pepper, celery and garlic. Saute 3to 5minutes or until vegetables
are just tender.
Stir
in remaining ingredients. Cover and cook at High Pressure 9minutes. Quickly release
pressure. Makes 4to 6servings.
LOW COUNTRY SHRIMP BOIL
1can (14.5 ounces) chicken broth
1/3 cup white wine
3/4 cup water
4whole black peppercorns
1bay leaf
1/4 teaspoon dried crushed
red pepper
5to 6whole new
red potatoes
2ears corn, cut into thirds
1/2 pound smoked sausage, cut into 1/2-inch slices
1pound large fresh shrimp,
in shells
Set Pressure Regulator to
#1.
Place broth, wine, water, peppercorns, bay leaf, crushed red pepper, red potatoes and
corn in the pressure cooker. Cover and cook at High Pressure 4minutes. Quickly release
pressure.
Stir
in sausage and shrimp. Cover and cook at Low Pressure 2minutes. Quickly release
pressure. Makes 6servings.
FISH STEAKS WITH TOMATO AND OLIVE SAUCE
2tablespoons olive oil
1/2 cup chopped onion
2cloves garlic, minced
19

4Roma tomatoes, chopped
2/3 cup sliced mushrooms
1/4 cup chopped, pitted kalamata olives
2tablespoons capers, drained
2tablespoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon dried crushed
red pepper
1/4 cup white wine
2firm fish steaks, cut 1-inch thick (such
as tuna, swordfish or shark)
Set Pressure Regulator to
#1.
Pour oil into the pressure cooker. Set to Brown and allow oil to heat. Add onion and garlic
and saute 2to 3minutes. Stir
in remaining ingredients, except fish. Cover and cook at
High Pressure 5minutes. Quickly release pressure.
Place fish
in sauce, spooning some sauce up over fish. Set to Steam, cover and cook 5
minutes or just until fish flakes easily with afork. Makes 2servings.
QUICK PAELLA
2tablespoons olive oil
1onion. chopped
2cloves garlic, minced
1pound chicken breast tenders
1/2 cup chopped green pepper
1/2 cup chopped
red pepper
1/2 cup chopped tomatoes
1
(5 ounce) package yellow rice
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
3/4 cup chicken broth
1/2 cup clam juice
1/2 pound fresh shelled deveined shrimp
1/2 cup frozen peas
Set Pressure Regulator to
#1.
Pour oil into the pressure cooker. Set to Brown and allow oil to heat. Add onion, garlic
and chicken and saute 3to 5minutes. Stir
in green pepper, red pepper, tomatoes, yellow
rice, oregano, pepper, chicken broth and clam juice. Cover
and cook on High Pressure 8
minutes. Quickly release pressure. Stir
in shrimp and peas. Cover and cook on Low
Pressure 2minutes. Makes 6servings.
20
SIDE DISHES
STEAMED RICE
1cup uncooked converted rice
1tablespoon butter or margarine
11/2 cups water
Set Pressure Regulator to
#1.
Place all ingredients in the pressure cooker. Cover and cook at High Pressure 9minutes.
QUickly release pressure. Makes 4servings.
Note: Always add 1tablespoon butter or oil to reduce foaming. Converted rice will cook
into more separate rice grains and be less sticky than other types of long-grain rice.
ASIAN RICE
1tablespoon vegetable oil
1/2 cup chopped onion
2cloves garlic, minced
1cup uncooked converted rice
1can
(8 ounces) sliced water chestnuts, drained
1stalk celery, sliced
1cup sliced mushrooms
1teaspoon freshly grated ginger or 1/2 teaspoon ground ginger
1tablespoon sesame
oil
2tablespoons soy sauce
1
can (14.5 ounces) chicken broth
1cup broccoli florets
Set Pressure Regulator to
#1.
Pour oil into the pressure cooker. Set to Brown and allow oil to heat. Add onion and garlic
and saute 2to 3minutes, stirring frequently. Stir
in rice, then stir in remaining ingredients,
except broccoli. Cover
and cook at High Pressure 6minutes. Quickly release pressure.
Stir in broccoli. Cover
and cook at High Pressure 2minutes. Quickly release pressure.
Makes 6servings.
LEMON RICE WITH ASPARAGUS
1tablespoon butter or margarine
1/2 cup chopped onion
1cup uncooked converted rice
1cup sliced mushrooms
Grated zest of 1lemon
1/4 cup white wine
1cup water
1/2 teaspoon salt
1/2 teaspoon lemon pepper
1pound fresh asparagus, trimmed
and cut into 2-inch pieces
Set Pressure Regulator to
#1.
Place butter in the pressure cooker. Set to Brown and allow to melt. Add onion and saute
2to 3minutes, stirring frequently. Stir
in rice and mushrooms; saute 1minute. Stir in wine,
water, salt and lemon pepper. Cover and cook at High Pressure 6minutes. Quickly release
pressure.
21

Stir asparagus into rice. Cover and cook at High Pressure 2minutes. Makes 4to 6
servings.
BROWN RICE AND ARTICHOKE CASSEROLE
1tablespoon butter or margarine
1cup uncooked brown rice
1/2 cup pine nuts, toasted
1onion, chopped
2cloves garlic, minced
1teaspoon dried thyme leaves
1
can (14.5 ounces) chicken broth
1jar
(6 ounces) marinated artichoke hearts, drained
1/2 cup chopped
red pepper
2tablespoons minced fresh parsley
Set Pressure Regulator to
#1.
Place butter in the pressure cooker. Set to Brown and allow butter to melt. Add brown
rice, pine nuts, onion, and garlic and saute, stirring frequently, 2to 3minutes. Add thyme
and broth. Cover and cook at High Pressure
15 minutes. Quickly release pressure. Add
artichoke hearts,
red pepper and parsley; stir well. Cover and cook at High Pressure 3
minutes. Quickly release pressure. Makes 6servings.
PARMESAN TOMATO RISOTTO
1tablespoon vegetable oil
1onion, chopped
1carrot, chopped
1celery stalk, sliced
1cup sliced mushrooms
1
can (14.5 ounces) diced tomatoes
1cup chicken broth
1cup uncooked Arborio rice
1-1/2 teaspoons Italian seasoning
1/3 cup grated Parmesan cheese
Set Pressure Regulator
to #1.
Pour oil into the pressure cooker. Set to Brown and allow oil to heat. Add onion, carrot,
celery, and mushrooms and saute 2to 3minutes. Stir in remaining ingredients, except
P~r~esan cheese. Cover and cook at High Pressure 10 minutes. Quickly release pressure.
Stir
In Parmesan cheese. Cover and let stand 10 minutes. Makes 4servings.
WILD RICE AND CRANBERRY PILAF
1/2 cup uncooked wild rice
1
can (14.5 ounces) chicken broth
2tablespoons butter or margarine
1/2 cup chopped onion
1stalk
celery, chopped
1cup uncooked brown rice
1/2 cup dried cranberries
1/2 teaspoon rubbed sage
3/4 cup water
Set Pressure Regulator to #1.
22
Place wild rice, broth and butter in the pressure cooker. Cover and cook at High Pressure
10 minutes. Quickly release pressure. Add remaining ingredients. Cover and cook
at High
Pressure 20 minutes. Quickly release pressure. Makes 8servings.
VEGETABLES AND COUSCOUS
1tablespoon olive oil
1onion, chopped
1carrot, sliced
1zucchini, halved and sliced 1/2-inch thick
1yellow squash, halved and sliced 1/2-inch thick
1/2 cup chopped
red pepper
1teaspoon seasoned salt
1/4 teaspoon lemon pepper
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 cup water
1cup couscous
Set Pressure Regulator to
#1.
Place oil in the pressure cooker. Set to Brown and allow oil to heat. Add onion and saute
2to 3minutes, stirring frequently. Stir
in remaining ingredients, except couscous. Cover
and cook
at High Pressure 3minutes. Quickly release pressure. Stir in couscous. Cover
and allow to stand 5minutes. Makes 6to 8servings.
GARLIC AND CHEESE POTATOES
6medium potatoes, peeled and sliced
2cloves garlic, minced
1/2 cup water
1tablespoon butter or margarine
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup heavy or whipping cream
1/4 cup milk
2cups
(8 ounces) shredded Cheddar cheese
Set Pressure Regulator to
#1.
Place potatoes, garlic, water, butter, salt and pepper in the pressure cooker. Cover and
cook at High Pressure 7minutes. Quickly release pressure.
Pour cream and milk over potatoes; sprinkle cheese
on top of potatoes. Cover and cook
at Low Pressure 2minutes. Quickly release pressure. Makes 4to 6servings.
NEW POTATOES AND GREEN BEANS WITH BALSAMIC VINAIGRETTE
1-1/2 pounds new potatoes, halved
1/2 pound fresh green beans
1
red onion, cut into eighths
2cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1cup water
6tablespoons olive oil
3tablespoons Balsamic
Vinegar
23

tablespoon Dijon mustard
1tablespoon freshly squeezed lemon juice
Set Pressure Regulator to
#1.
Place potatoes, green beans, onion, garlic, salt, pepper and water in the pressure cooker.
Cover
and cook at High Pressure 5minutes. Quickly release pressure. Uncover and allow
to cool. Drain and place
in salad bowl.
Whisk together olive oil, vinegar, mustard and lemon juice. Pour dressing over vegetables
and toss to coat. Cover and refrigerate several hours. Makes 6servings.
ORANGE-GLAZED CARROTS
1pound carrots, peeled and cut into 1-inch pieces or 1package (16 ounces)
baby carrots
1/2 cup orange juice
1/2 teaspoon lemon pepper
1/4 cup orange marmalade
Set Pressure Regulator to
#1.
Stir together carrots, orange juice and lemon pepper in the pressure cooker. Cover and
cook
at High Pressure 2minutes. Quickly release pressure. Stir in orange marmalade.
Makes 6servings.
CIDER MILL SQUASH
1acorn squash, split, seeded and cut into 1-inch rings
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1cup apple cider
2tablespoons brown sugar
1tablespoon cornstarch
Set Pressure Regulator to
#1.
Place squash in the pressure cooker. Sprinkle with ginger and nutmeg, then pour cider
over squash. Cover and cook
on High pressure 3minutes. Remove squash with slotted
spoon, leaving drippings.
Stir together brown sugar and cornstarch, then blend into cider
in the pressure cooker.
Set to Brown and cook, stirring constantly, 1to 2minutes or until thickened. Spoon sauce
over squash. Makes 4servings.
FRESH CORN WITH CILANTRO BUTTER
1/2 teaspoon chili powder
1/2 teaspoon seasoned salt
1/4 teaspoon sugar
1-1/2 cups water
4ears corn, husks
and silks removed
6tablespoons butter or margarine, divided
2tablespoons minced fresh cilantro
Set Pressure Regulator to
#1.
Place chili powder, seasoned salt, sugar and water in the pressure cooker; stir to blend
well. Place corn
in seasoned water and add 2tablespoons butter. Cover and cook at High
Pressure 3minutes. Quickly release pressure.
Melt remaining butter
in asmall sauc€pan on the stove over low heat. Stir cilantro into
melted butter and brush over corn. Makes 4servings.
ITALIAN ZUCCHINI
24
1teaspoon vegetable oil
1onion, chopped
1cup sliced mushrooms
3medium zucchini, sliced 1/4-inch thick
1can
(8 ounces) tomato sauce
1teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2tablespoons grated Parmesan cheese
Set Pressure Regulator to
#1.
Place oil in pressure cooker. Set to Brown and allow oil to heat. Add onion and
mushrooms and saute 3to 5minutes. Stir
in remaining ingredients, except Parmesan
cheese. Cover and cook at High Pressure 6minutes. Quickly release pressure. Sprinkle
with Parmesan cheese. Makes 6to 8servings.
BAKED BEANS
1cup dry Great Northern beans
1smoked ham hock (about 1/2 pound)
1tablespoon vegetable oil
3/4 cup chopped onion
2cups water
1/2 cup catsup
1/3 cup brown sugar
2tablespoons prepared mustard
1tablespoon cider vinegar
Set Pressure Regulator to
#1.
Place beans, ham hock, oil, onion and water in the pressure cooker. Cover and cook at
High Pressure
25 minutes. Release pressure gradually.
Check beans; if not
as tender as desired, stir beans, then cover and cook at High
Pressure 5minutes. Release pressure gradually.
When beans are tender, remove ham hock. Cut meat from bone and return meat to
beans; discard bone and fat. Stir catsup, brown
sugar, mustard and vinegar into beans.
Cover and cook at High Pressure 10 minutes. Release pressure gradually. Makes 6
servings.
VEGETARIAN CASSOULET
1cup dry Great Northern beans
4cups water
1tablespoon vegetable oil
1parsnip, peeled and sliced'
1carrot, peeled and sliced'
1potato, peeled and cut into 1/2-inch cubes'
1onion chopped
1can
(6 ounces) tomato paste
1can (14.5 ounces) vegetable broth
1cup sliced fresh mushrooms
1bay leaf
1teaspoon salt
1/2 teaspoon dried thyme leaves
25

1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
Set Pressure Regulator to
#1.
Place beans, water and oil in pressure cooker. Cover and cook at High Pressure 20
minutes. Release pressure gradually. Uncover and allow beans to cool. Drain; discard
liquid and reserve beans.
Place remaining ingredients
in pressure cooker. Gently stir in beans. Cover and cook on
High Pressure
15 minutes. Release pressure gradually. Makes 6to 8servings.
*Vegetables may be adjusted for personal preferences. Substitute 2-1/2 to 3cups cubed
vegetables
of any combination of turnips, carrots, potatoes, parsnips or rutabaga for
those listed above. Proceed as recipe directs.
26
DESSERTS
CINNAMON BREAD PUDDING WITH BOURBON SAUCE
9slices cinnamon bread, torn into pieces (approximately 6cups)
1can
(14 ounces) sweetened condensed milk, divided
1/2
cup heavy or whipping cream
1/2 cup hot water
3eggs, slightly beaten
2teaspoons vanilla, divided
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3tablespoons butter or margarine
2to 3tablespoons bourbon
(See
"To cook puddings or custards in the pressure cooker. ")
Set Pressure Regulator to #1.
Place bread pieces in alightly greased 6-cup souffle dish or other heat-proof dish.
Reserve 1/2 cup sweetened condensed milk; set aside. Combine remaining sweetened
condensed milk, cream, hot water, eggs, 1teaspoon vanilla, cinnamon and nutmeg
in a
medium-sized mixing bowl. Stir to blend well. Pour over bread pieces. Using back of a
large spoon press bread pieces into milk mixture slightly. Cover dish with aluminum foil.
Place meat rack into the pressure cooker and add 4cups water. Place dish on meat rack.
Cover and cook at Low Pressure
40 minutes. Release pressure gradually. Let stand 10
minutes. Carefully remove dish from cooker.
Place butter
in small saucepan over low heat on stove; heat until melted. Add reserved
sweetened condensed milk. Stir well and remove from heat. Add 1teaspoon vanilla and
bourbon. Serve warm on top of bread pudding. Makes 6servings.
Note: For raisin bread pudding, substitute cinnamon raisin bread for cinnamon bread.
CHOCOLATE BREAD PUDDING
4cups sourdough bread cubes
1-1/2 cups semisweet chocolate morsels
4eggs, beaten well
1cup heavy or whipping cream
1cup milk
1teaspoon vanilla
(See
"To cook puddings and custard in the pressure cooker. ")
Set Pressure Regulator to #1.
Place 2cups bread cubes in buttered 6-cup mold. Sprinkle with 3/4-cup semisweet
chocolate morsels. Layer remaining bread cubes and semisweet chocolate morsels
in
mold.
Combine remaining ingredients
in mixing bowl and whisk together until well blended. Pour
over bread cubes. Cover dish with aluminum foil.
Place meat rack
in pressure cooker and add 4cups water. Place mold on meat rack.
Cover and cook at Low pressure
55 minutes. Release pressure gradually. Allow to stand
10 minutes. Carefully remove from cooker and serve warm. Makes 8servings.
JEWELED RICE PUDDING
1cup uncooked long grain rice
11/2 cups water
1tablespoon butter or margarine
27

2/3 cup sugar
1cup heavy or whipping cream
1/3 cup milk
3eggs, well beaten
1teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup dried fruit bits
(See "To cook puddings or custards in the pressure cooker. ")
Set Pressure Regulator to #1.
Place rice, water and butter in the pressure cooker. Cover and cook at High Pressure 9
minutes. Quickly release pressure. Spoon cooked rice into alarge mixing bowl. Add
remaining ingredients and mix well. Pour into buttered 6-cup souffle dish. Cover dish with
aluminum foil.
Carefully place meat rack into hot pressure cooker and add 4cups
water. Place dish on
rack. Cover and cook at Low Pressure 40 minutes. Quickly release pressure. Carefully
remove dish from cooker and uncover. Allow pUdding to stand
15 minutes.
Makes 6servings.
BERRY RISOTTO PUDDING
2/3 cup uncooked Arborio rice
1cinnamon stick
2teaspoons vanilla, divided
1tablespoon butter or margarine
1-1/3 cups water
2/3 cup
sugar, divided
3/4 cup milk
1/2 cup heavy or whipping cream
3eggs, lightly beaten
1cup fresh blueberries or raspberries
1/4 cup seedless raspberry preserves, melted
1tablespoon kirsch (optional)
(See "To cook puddings or custards in the pressure cooker. ")
Set Pressure Regulator to #1.
Place Arborio rice, cinnamon stick, 1teaspoon vanilla, butter and water in the pressure
cooker. Cover and cook at High Pressure 9minutes. Quickly release pressure. Spoon
cooked risotto into abuttered 6-cup souffle dish. Stir 1/3 cup sugar into risotto; set aside.
Whisk together remaining 1/3 cup
sugar, remaining 1teaspoon vanilla, milk, cream, and
eggs. Pour custard mixture over risotto. Cover dish with aluminum foil.
Carefully place meat rack into hot pressure cooker and add 4cups
water. Place dish on
meat rack. Cover and cook on Low Pressure 45 minutes. Quickly release pressure. Allow
custard to stand
15 minutes.
Combine blueberries, melted preserves and kirsch. Spoon berries over custard. Serve
warm. Makes 4to 6servings.
28
ALMOND CUSTARD
4eggs, lightly beaten
1/2 cup sugar
1teaspoon almond extract
1teaspoon vanilla
2/3 cup heavy or whipping cream
1cup milk
1/4 cup flaked coconut, toasted, optional
(See "To cook puddings or custards in the pressure cooker.")
Set Pressure Regulator to
#1.
Whisk together eggs, sugar, almond extract and vanilla. Blend in cream and milk. Pour
into buttered 6-cup souffle dish. Cover with aluminum foil.
Place meat rack into the pressure cooker
and pour 4cups water into cooker. Place dish
on meat rack. Cover and cook at Low Pressure 30 minutes. Release pressure gradually.
Allow to stand
15 minutes. Carefully remove dish from cooker. Sprinkle with coconut, if
desired. Makes 4to 6servings.
DOUBLE CHOCOLATE STEAMED PUDDING
2ounces (2 squares) unsweetened chocolate
1/4 cup unsalted butter
2/3 cup sugar
2eggs, lightly beaten
1/2 cup milk
1teaspoon vanilla
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1cup semisweet chocolate morsels
Sweetened whipped cream or ice cream, optional
(See "To cook puddings or custards in the pressure cooker. ")
Set Pressure Regulator to #1.
Place unsweetened chocolate and butter in medium-size saucepan; cook over low heat
on stove until melted. Remove from heat; stir in sugar, eggs, milk and vanilla. Combine
flour and baking powder and stir into batter. Blend
in chocolate morsels. Spoon batter into
agreased
and floured 8-cup souffle dish or mold. Cover dish tightly with 2layers of
aluminum foil.
Place meat rack into the pressure cooker and add 4cups
water. Place dish on rack. Cover
and cook
at Low Pressure 50 minutes. Release pressure gradually. CarefUlly remove dish
from cooker and uncover. Pudding should be set and slightly firm
on top. Allow to cool 10
minutes; invert onto serving platter. Serve wedges, topped with whipped cream or ice
cream, if desired. Makes 6to 8servings.
ALMOND AMARETTO CHEESECAKE
1/2 cup crushed vanilla wafers (about 15)
1/4 cup toasted slivered almonds, ground fine
1/2 cup plus 3tablespoons
sugar, divided
2tablespoons melted butter or margarine
12 ounces cream cheese, softened
2eggs
29

3tablespoons heavy or whipping cream
2tablespoons plus 1teaspoon amaretto, divided
1teaspoon vanilla
1/2 cup sour cream
Fresh raspberries or strawberries
(See "To cook puddings or custards in the pressure cooker. ")
Set Pressure Regulator to #1.
Combine vanilla wafers, almonds, 2tablespoons sugar and melted butter in mixing bowl;
blend well. Press
in bottom of lightly greased 7-inch springform pan.
Beat cream cheese
and 1/2 cup sugar until blended. Add eggs, one atime, beating after
each addition. Blend
in cream and 2tablespoons amaretto. Pour into crust. Cover with
aluminum foil.
Place meat rack into the pressure cooker
and add 4cups water. Place springform pan on
rack. cover and cook at Low Pressure 40 minutes. Release pressure gradually. Carefully
remove pan from cooker
and uncover. Allow to stand at room temperature 30 minutes.
Combine sour cream, 1tablespoon sugar
and 1teaspoon amaretto. Spread on top of
cheesecake. Cover
and refrigerate several hours or overnight. Garnish with fresh berries.
Makes 6servings.
HARVEST FRUITS WITH GINGER CREAM
6cups sliced tart, peeled apples
2tablespoons lemon
jUice
2/3 cup raisins or dried cranberries
2tablespoons instant tapioca
2teaspoons cinnamon
1/4 cup sugar
1cup apple juice or water
12 to 18 gingersnap or oatmeal cookies, coarsely crumbled
Ginger cream
(see below)
Set Pressure Regulator to
#1.
Toss apples in lemon juice, then place in the pressure cooker. Stir in raisins, instant
tapioca, cinnamon, sugar and apple juice. Cover
and cook at High Pressure 5minutes.
Quickly release pressure.
Spoon fruit into dessert dishes
and sprinkle with crumbled cookies. Top with Ginger
Cream. Makes 6servings.
Ginger Cream: Beat 1cup heavy or whipping cream with electric mixer until frothy.
Gradually add 2tablespoons confectioner's
sugar, 1/2 teaspoon cinnamon and 1/2
teaspoon ground ginger
and beat until stiff.
Dried fruit: Substitute 1package (6-ounces) sliced, dried apples for fresh apples and
increase apple juice or water to 2cups. Increase cooking time to 8minutes.
Serving tip: Excellent fruit sauce to serve over waffles, pancakes, oatmeal or ice cream.
Omit crumbled cookies.
Top, if desired, with whipped cream.
ZINFANDEL PEARS WITH VANILLA CREAM SAUCE
1-1/2 cups sugar
1-1/2 cups white zinfandel wine
1cup orange juice
1cup water
30
2cinnamon sticks
4whole cloves
1teaspoon vanilla
4pears, peeled
Vanilla Cream Sauce (below)
Set Pressure Regulator to
#1.
Place sugar, wine, orange juice, water, cinnamon sticks, cloves and vanilla in the pressure
cooker; stir to blend well.
Using asmall melon bailer or spoon, gently core bottom half of
pear. Place pears in wine
mixture. Cover
and cook on High Pressure 4minutes. Release pressure gradually. Allow
pears to stand,
in syrup, about 15 minutes. Spoon cream sauce into 4serving bowls.
Using aslotted spoon, lift pears out of syrup and place
in cream sauce. Makes 4servings.
Vanilla Cream Sauce
2egg yolks
3tablespoons sugar
1cup heavy or whipping cream
2teaspoons vanilla
Blend together egg yolks and sugar; set aside. Pour cream into asmall, heavy saucepan.
Heat over medium-high heat
on stove until cream boils. Blend asmall amount of hot
cream into egg yolk mixture. Stir
egg yolk mixture into cream. Simmer, stirring constantly,
3minutes or until slightly thickened. Remove from heat and stir
in vanilla. Pour mixture
through afine strainer into amixing bowl. Chill cream sauce, stirring frequently, while
preparing pears.
31

Tips:
To cook puddings or custards in the pressure cooker: Select an oven-proof souffle dish or
baking mold. Place meat rack
in pressure cooker and, before filling the dish or heating the
pressure cooker, check the fit of the dish
in the cooker. If there is clearance around the
dish,
it might safely be lifted out of the hot pressure cooker with hot pads. If the dish fits
more snugly into the pressure cooker,
it is safer to raise the hot dish out of the cooker by
using
an aluminum foil hoist. To make the hoist, fold a strip of aluminum foil, 16-inches
long into fourths
to make astrip about 3 x 16 inches. Fill dish as directed in recipe and
cover with aluminum foil. Place strip under filled dish, bringing top of strip up across dish
to make ahoist. Pour water into pressure cooker
as directed in recipe. Lower dish, using
hoist, into cooker and place on rack. Cover and cook as directed. After cooking, carefully
using hot pads, remove dish using aluminum foil hoist
as alift.
Is the meat done? Meals 'n Minutes Pressure Cooker cooks meats quickly. However, the
cooking times are estimates and may vary slightly with the exact cut, shape
or thickness
of meat and desired degree
of doneness. It is recommended that you check doneness
with an accurate meat thermometer. Never operate the pressure cooker with ameat
thennometer inside. Once pressure has released, remove cover and carefully insert
an
instant-read or digital thermometer into the thickest part of the meat. The USDA
recommends that meats reach the following minimum internal temperatures:
Beef, veal, lamb (roasts, steaks, chops)
Medium rare 1450
F.
Medium 1600
F.
Well done 1700 F.
Fresh pork (roasts, steaks, chops)
Medium 1600
F.
Well done 1700 F.
Ham Cook before eating 1600
F.
Fully cooked, to reheat 1400
F.
Poultry Bone-in chicken pieces
or turkey 1800 F.
Chicken breasts 1700 F.
Ground beef, veal, lamb, pork 1600 F.
Ground poultry 1650 F.
32
Beans can be quickly cooked in the pressure cooker without soaking first. Place 1 cup
rinsed and sorted beans in the pressure cooker. Add 4cups water and 1tablespoon 011.
Cover and cook on High Pressure 15 minutes. Release pressure gradually. If beans are as
tender as desired, allow beans and liqUid to cool completely; drain. If beans are not
completely tender, recover and cook an additional 5minutes. The exact cooking time for
beans varies with the type of bean, their growing conditions and other variables, but most
beans are tender in about 15 to 20 minutes.
Do not cook more than 1cup beans
at atime.
Always add 1tablespoon oil to reduce foaming.
Always release pressure gradually.
Do not cook split peas.
Do not cook applesauce, cranberries, rhubarb, split peas, pearl barley, oatmeal or other
cereals, dried soup mixes or pasta such
as spaghetti or macaroni under pressure.

Printed in China
99/2·12·46E A806 (RECIPES)