8-Quart Stainless Steel
Pressure Cooker
and Canner
instructions
and Recipes
2003 by National Presto industries, inc.
Table of CoNTeNTS
Important Safeguards
2
2
3
4
5
7
8
9
Introduction
Getting Acquainted
How to Use
Important Safety Information
Care and Maintenance
Helpful Hints
Questions and Answers
Soups and Stocks 10
Seafood 14
Poultry 17
Meats 22
Vegetables 27
Dry Beans and Peas 31
Rice 33
Desserts 36
Pressure Canning 38
Recipe Index 42
Service and Parts Information 43
Warranty 43
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GeTTiNG aCQuaiNTed
your pressure cooker is like a saucepan with a very special cover that locks in place. Air is automatically exhausted and steam is
sealed 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 15 pounds pressure, a temperature of 250° F. (or 121° C.) is reached inside
the pressure cooker. This higher temperature speeds cooking and the moist steam atmosphere tenderizes meats naturally.
It is important to become familiar with the various parts
Air Vent/
Cover Lock
4
and features of the pressure cooker (Fig. A) and to read the
“HOW TO USE” section beginning on page 4 before using
the unit for the first time. Here are some of the key parts of
the pressure cooker:
pressure Regulator/
Steam Release Valve
1
Secondary
Cover
Handle
Overpressure
plug
9
5
Vent pipe
2
The PRESSURE REGULATOR/STEAM RELEASE
VALVE (1) fits onto the VENT PIPE (2) located on the
PRIMARY COVER HANDLE (3). The pressure regulator
indicates when 15 pounds pressure is reached and controls
pressure inside the unit. A steady flow of steam escaping
from the pressure regulator and the sound of the steam vent-
ing indicates that proper cooking pressure (15 pounds) is
being maintained. After cooking is completed, the pressure
regulator can be turned counterclockwise to the steam re-
lease position to quickly release pressure from the cooker.
primary Cover
Handle
3
Sealing Ring
7
6
Cover
Steamer
Basket
10
The AIRVENT/COVER LOCK (4) automatically exhausts
air from the pressure cooker as you begin heating the unit.
When pressure begins to build, it slides up, causing the lock
pin to lock the cover on. The top of the air vent/cover lock
can be seen through a hole in the SECONDARY COVER
HANDLE (5), so you can tell at a glance if there is pressure
inside the unit. If there is pressure in the cooker, the air vent/
cover lock will be in the up position. (It will be flush with
the cover handle.) If there is no pressure in the unit, the air
vent/cover lock will be in the down position (Fig. B).
Stainless
Steel Body
8
Fig A
Trivet
11
Air Vent/Cover Lock in
UP Position Pressure in Unit
Air Vent/Cover Lock in DOWN
Position No Pressure in Unit
The SEALING RING (6) fits
around the inside rim of the
Fig B
Fig C
cover (see figure below) and
forms a pressure tight seal be-
tween the COVER (7) and the
Lock
STAINLESS STEEL BODY
(8) of the pressure cooker. Steam
is automatically
Pin
released by the OVERPRESSURE PLUG (9) if the vent pipe becomes clogged and
excess pressure cannot be released normally. The top of the overpressure plug can be seen
through a hole in the secondary cover handle. The overpressure plug is a safety device
and you should check its condition periodically (see page 7, step 10).
For steaming foods, the STEAMER BASKET (10) can be placed on the TRIVET
(11) in the bottom of the pressure cooker. The steamer basket when used with the trivet
will hold foods, such as vegetables, out of the cooking liquid. Because flavors will not
intermingle when foods are pressure cooked out of the cooking liquid, it allows several
different foods to be cooked at the same time.
Sealing Ring in
Sealing Ring
Groove
Before using your pressure cooker for the first time, remove the seaing ring by simply
pulling it out of the inside rim of the cover. Wash ring, cover, body, trivet, and steamer
basket in hot, sudsy water to remove any packaging material and white manufacturing
lubricant. Rinse all parts with warm water and dry. Then, replace the sealing ring, being
careful to fit it under the lock pin (Fig. C) and the stop tabs (Fig. D) which are located
on the inside rim of the cover.
Fig D
Stop Tab
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How To uSe
now that you are familiar with the various parts of the pressure cooker, it is important to read the following general information
about pressure cooking and the specific step-by-step instructions before you begin to cook.
Because pressure cooking is a moist heat cooking method, it always requires a cooking liquid. Some of this liquid is changed into steam
to create pressure within the unit. This liquid is usually water. However, some recipes will call for other liquids, such as wine, which
will contribute a unique flavor to the finished dish.Very little moisture is lost during the pressure cooking process. Therefore, only about
1 cup more liquid than is desired in the finished dish is needed.
To assure the very best results every time, carefully follow these step-by-step instructions
Fig E
for pressure cooking:
1. prepare food according to the directions in the recipe you have selected. If a larger quantity
is desired, you may double ingredients. Be sure not to overfill the pressure cooker (see
page 6).
Loop Ends
position the trivet in the cooker so the loop
ends are towards the bottom of the cooker.
2. For vegetables, soups, rice, seafood, and desserts, skip to step 4. Recipes for most meats
and poultry will call for browning before you begin to pressure cook. Do not preheat the
Fig F
pressure cooker. pour cooking oil into pressure cooker. Turn heat selector to medium and
brown food prior to pressure cooking. Caution: If cookware is overheated excessively
when empty, the bottom may warp or melt. If melting occurs, do not remove cookware
from the cooking surface until the cookware has cooled completely.
3. Sear thoroughly on all sides until food is deep brown and crisp. Lower heat, if necessary,
to prevent burning. Season to taste. Remove pressure cooker from heat and allow to cool
slightly before adding liquid to pressure cooker.
Vent Pipe
Vent Pipe
4. Pour liquid into the pressure cooker, as specified in the recipe or cooking chart
pressure cooking always requires a cooking liquid. Failure to put liquid in the pressure
cooker may cause scorching of food and possible damage to the pressure cooker and
stovetop.
Air Vent/
Cover Lock
For foods that have been browned, place the cover on quickly to prevent the loss of liquid
through evaporation. For all foods, follow recipe instructions. place the trivet and steamer
basket, if needed, into the cooker. If using the trivet, position it in the cooker so the loop
ends are towards the bottom of the cooker (Fig. E). Cook foods together that require the
same amount of cooking time. Seasoning may be added before or after cooking. you
may find that you add less seasonings to pressure cooked foods since they retain their
natural flavors.
“”
Mark
Fig G
IMPORTANT: Always look through the vent pipe to make certain that it is clear before
closing the cover (Fig. F).
5. To close the cover, place the cover over the body (Fig. G), aligning the “” mark on the
cover with the arrow on either of the body handles. Move the cover slightly until it drops
into position.
Rotate the cover clockwise until the cover handles are directly above the body handles.
The pressure cooker is completely closed when the cover handles are directly above
the body handles (Fig. H). Do not try to rotate it beyond this point.
Fig H
6. place the pressure regulator on the vent pipe and rotate clockwise until the lever on the
regulator is aligned with the pressure arrow (Fig. I). note: It may be necessary to apply
slight pressure when positioning the regulator on the vent pipe to seat it properly.
Pressure
Regulator
7. Using a high heat setting, heat the pressure cooker.As pressure is building, a small amount
of steam will be released from the pressure regulator. you will know your cooker has
reached 15 pounds pressure when you hear and/or see a steady flow of steam releasing
from the pressure regulator. Begin cooking time when this occurs and lower the heat as
necessary to maintain a very slow, steady flow of steam from the pressure regulator.
S
A
E
L
R
E
T
R
U
S
E
R
Pressure
Arrow
Lever
nOTE: The air vent/cover lock may move up and down a few times when cooking first
begins. Steam will be noticeable. This is normal. Air is being vented out of the cooker.
Once the cooker has sealed, the air vent/cover lock will remain in the up position until
pressure is released. The overpressure plug will rise slightly and seal as well.
Fig I
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8. Cook for the length of time indicated in the recipe or cooking chart. If excess steam is allowed to escape, too much liquid will
evaporate and food may scorch. never leave your pressure cooker unattended at high heat settings. It could boil dry, overheat,
and cause damage to the pressure cooker and stovetop. When cooking time is complete, turn off burner. If using an electric
stove, remove pressure cooker from burner. Caution: Lift pressure cooker to remove it from burner Sliding cookware
can leave scratches on stovetops
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 completely reduced. If the instructions state, “Release pressure
quickly,” you can release pressure safely using either of the following quick cool methods:
A) Turn the pressure regulator/steam release valve counter-clockwise until the lever on
Pressure Regulator/Steam
the regulator is aligned with the steam release arrow (Fig. J). Steam will be rapidly
released.
Release Valve
Caution: Misuse of the cooker (such as overfilling, failing to follow procedures for
soaking dry beans and peas, failure to use a covered bowl when preparing rice, or
quick cooling when the recipe calls for letting the pressure drop of its own accord) can
result in liquid and/or food particles being simultaneously released with the steam.
S
A
E
L
R
E
T
R
U
S
E
R
If this occurs, turn the pressure regulator/steam release valve clockwise until the lever
on the regulator is aligned with the pressure arrow. Steam, liquid, and food will no
longer be released. Finish reducing pressure quickly by cooling the pressure cooker
under a running water faucet or pour cold water over it until pressure is completely
reduced. pressure is completely reduced when the air vent/cover lock has dropped.
Lever
Quick Steam
Release Position
Fig J
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.
B) Cool the pressure cooker under a running water faucet or pour cold water over it until pressure is completely reduced.
pressure is completely reduced when the air vent/cover lock has dropped.
If the air vent/cover lock remains in its raised position, there is still pressure inside the pressure cooker. Continue to cool
until the air vent/cover lock drops.
10. After pressure has been completely reduced, remove the cover. To open the cover, turn it counterclockwise until the “” on the
cover aligns with the arrow on either of the body handles. 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.
11. If you have used the steamer basket, use potholders to grab the two handles on the sides of the steamer basket and carefully
lift the basket out of the cooker. Food is ready to serve.
12. your pressure cooker is now ready to clean. Remove pressure regulator and sealing ring and clean as described in the Care
and Maintenance section found on pages 7 and 8.
imPoRTaNT SafeTy iNfoRmaTioN
Cooking under pressure enables you to prepare food both quickly and deliciously. If used properly, your pressure cooker is one of the
safest appliances in your kitchen. To insure safe operation, make sure you always observe the following simple rules whenever you use
the pressure cooker:
1 Never overfill the pressure cooker
2 Always add cooking liquid
3 Always look through the vent pipe before closing the cooker to make sure it is clear
4 Always fully close the pressure cooker
5 Never open the cooker when it contains pressure (when the air vent/cover lock is in the up position, there is pressure in
the cooker)
6 Replace the overpressure plug when it becomes hard, deformed, cracked, worn or pitted, or when replacing the sealing
ring Replace the sealing ring when it becomes hard, deformed, cracked, worn, pitted, or soft and sticky
So that you understand the importance of these instructions, we would like to acquaint you with the reasons for them:
1. Never overfill the pressure cooker The pressure regulator is designed to maintain cooking pressures at a safe level. It relieves excess
pressure through the vent pipe as a very, slow steady flow of steam escapes. The overpressure plug is a secondary pressure relief valve
5
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which is designed to release excess pressure if something interferes with the pressure regulator’s operation. neither can perform their
function if they are plugged or blocked. plugging or blocking can occur if the cooker is overfilled. Many foods tend to expand when
cooked. If the cooker is overfilled, expansion of food may prevent the pressure relief devices from functioning. Therefore, never fill
the pressure cooker over 2⁄3 full.
For most foods, it is safe to fill the pressure cooker up to 2⁄3 full. There are a few foods like rice, dry beans and peas, and soups which
expand so much when cooking that the cooker should never be more than 1⁄2 full. Also, dry beans and peas must be presoaked (see
page 31). And rice must be cooked in a bowl (see page 33). There are some foods that expand so much as a result of foaming, froth-
ing, and sputtering that you should never pressure cook them.
Never pressure cook applesauce, cranberries, rhubarb,
Fig K
pearl barley, cereals, pastas, grains, dried soup mixes,
or any dried beans and peas which are not listed in the
chart on page 32
2
1
RIGHT
WRONG
For your convenience, both the ⁄3 and ⁄2 full levels are
marked by indentations on the side of the pressure cooker
2
body. The upper marking indicates the ⁄3 full level and
the lower the ⁄2 full level. In addition, in each section of
the recipes you will find instructions on the maximum fill
level for each type of food.
Follow specific recipe for the amount of liquid that should be
added to the pressure cooker The liquid will not necessarily come
up to the fill line
1
Reminder: When cooking rice, dry beans and peas, and soups,
the cooker should never be more than 1⁄2 full
When cooking any food, do not let any portion extend above
the maximum fill mark (see Fig. K).
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, the cooker will overheat excessively causing discoloration or warping of the cooker, possible melting of the cooker
bottom, and damage to the stovetop. If melting occurs, do not remove cooker from the cooking surface until the cooker has
cooled completely.
3. Always look through the vent pipe before using the cooker to make sure it is clear If the vent pipe is plugged, the pressure
regulator cannot release steam and thus cannot relieve excess pressure. pressure may then build to unsafe levels. To clean the
vent pipe, see page 7.
4. Always fully close the pressure cooker The cover handles must be directly above the body handles. your 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 handles are
directly above the body handles (see page 4, Fig. H). Do not turn past handle alignment.
5. Never open the cooker when it contains pressure The air vent /cover lock provides a visual indication of pressure inside the
unit. 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. Replace the overpressure plug if it becomes hard, deformed, cracked, worn or pitted, and when replacing the sealing
ring Failure to replace the overpressure plug could result in bodily injury or property damage The overpressure plug is a
secondary pressure relief valve which is designed to relieve excess pressure by releasing from the cooker cover in the event that
the vent pipe should become blocked. The overpressure plug is made of rubber, and when new, is soft and pliable. Over time,
depending on the frequency and type of use, rubber becomes hard and inflexible. When hard and inflexible, the overpressure
plug loses its ability to act as a secondary pressure relief valve. It should be replaced immediately.
Should the overpressure plug ever be forced out of the cover due to excess pressure while cooking, it is important to call the
Test Kitchen at 1-800-368-2194. Do not attempt to replace the overpressure plug.
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CaRe aNd maiNTeNaNCe
1. All parts of your pressure cooker, including the sealing ring and pressure regulator, are fully immersible for easy cleaning.
When washing the unit, however, the sealing ring should always be removed to allow easy cleaning of the inside rim of the
cover. The sealing ring should be washed in hot, sudsy water after each use.
2. 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
partially blocked (Fig. L). Also clean the vent pipe nut as shown.
3. Take care not to overheat your stainless steel pressure cooker. Very high heat
can sometimes cause vari-colored stains, called heat tints, in stainless steel. Heat
tints can usually be removed by scouring with Kleen King cleaner for copper
and stainless steel or any other fine, non-abrasive kitchen cleanser.
Fig L
To bring out its luster, the outside surface of stainless steel pressure cookers can
be cleaned occasionally with a silver polish or any other fine, non-abrasive polish. The repeated use of metal pot scours may
dull the brightness of stainless steel. If food residue adheres to the pressure cooker body, clean with a vegetable brush, a fine
steel wool pad, or a fine kitchen cleanser.
4. Occasionally remove the air vent/cover lock in the pressure cooker cover handle for clean-
Fig M
ing. To remove the air vent/cover lock, place your finger over the hole in the cover handle
and remove the rubber gasket from the air vent/cover lock on the underside of the cover
(Fig. M). push the air vent/cover lock through the top of the cover and wash it and the
gasket in hot sudsy water. The metal shaft of the air vent/cover lock may be cleaned with
Rubber
Gasket
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/cover lock from the top side of the cover down
through the cover handle hole (Fig. n). place a finger over the handle hole (to keep the
cover lock from falling out) and turn 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. The gasket should
fit loosely in the groove.
Fig N
Cover
Handle
Hole
The overpressure plug can also be removed for cleaning by pushing it out of its opening
from the top of the cover handle. 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 seated against the underside of the cover (Fig. O). When the overpressure plug is
properly installed, the word (TOp) will be visible on the overpressure plug when viewing
the outside of the cover.
5. 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.
Top
Fig O
6. Do not strike the rim of the pressure cooker with any cooking utensil because this
could cause nicks in the rim which may allow steam to escape and prevent the
pressure cooker from sealing. As is the case with all cookware, avoid chopping
or cutting food inside the cooker with a knife or other sharp utensil.
7. Each time you clean or use your pressure cooker, check to be sure the bottom has
Overpressure Plug
not been damaged. nicks and scratches may leave sharp edges that can damage
stovetops or other smooth surfaces. Lift pressure cooker to remove it from burner.
Sliding cookware can leave scratches on stovetops.
8. If the body or cover handles become loose, tighten them with a screwdriver.
9. Should you experience any difficulties with the air vent/cover lock mechanism, located in the cover handle, send the cover
to the presto Factory Service Department for servicing (see page 43).
10. The overpressure plug and rubber gasket of the air vent/cover lock may shrink, become hard, unusually soft, deformed,
cracked, worn or pitted with normal use. Exposure to high heat, such as a warm burner or oven top, will cause these parts
to deteriorate rapidly. When this happens, replace the overpressure plug and small rubber gasket of the air vent/cover lock.
Replace the sealing ring and overpressure plug at least every two years.
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Leakage between the cover and body is usually caused by shrinkage of the sealing ring after prolonged use. Replace the seal-
ing ring. Whenever you replace the sealing ring, replace the overpressure plug also.
11. The formation of a small amount of moisture under the pressure regulator is normal when cooking first begins. It is the result
of the temperature of the regulator being lower than the rest of the unit.
A small amount of steam or moisture may also be visible around the overpressure plug and air vent/cover lock as cooking
begins. It should stop when pressure begins to build and the overpressure plug and air vent/cover lock seal. If leakage contin-
ues, clean or replace the overpressure plug and/or air vent/cover lock gasket. The pressure cooker will not seal if the gasket
for the air vent/cover lock is cracked.
Do not operate your pressure cooker with continual leakage If the preceding steps do not correct the problem, return the
entire unit to the presto Factory Service Department (see page 43).
12. If the pressure cooker becomes difficult to open or close, the sealing ring may have expanded and should be replaced.
If for any reason the pressure cooker cannot be opened, contact the Consumer Service Department in Eau Claire, WI at
1-800-877-0441.
Any maintenance required for this product, other than normal household care and cleaning, should be performed by the presto
Factory Service Department (see page 43).
HelPful HiNTS
your favorite recipes may be adjusted for cooking in the pressure cooker by following the general directions in this book for
the particular type of food being cooked. Decrease the cooking time for your recipe by 2⁄3 since pressure cooking is much faster
than ordinary cooking methods. For example, if your ordinary cooking method requires 45 minutes, in the pressure cooker
the cooking time will be 15 minutes. Because there is very little evaporation, the amount of liquid used should be decreased.
Use about 1 cup more liquid than you’ll desire in your finished dish. But, remember, there must always be water or some other
liquid in the pressure cooker to produce the necessary steam.
Use the trivet and steamer basket when it is desirable to cook foods out of the cooking liquid. When foods are pressure cooked
out of the liquid, flavors will not intermingle. Therefore, it is possible to cook several foods at once, as long as they have similar
cooking times.
Many different cooking liquids can be used in a pressure cooker. Wine, beer, bouillon, fruit juices, and of course water all make
excellent cooking liquids in the pressure cooker.
If a recipe says to cook 0 minutes, release pressure immediately after pressure cooker reaches cooking pressure.
Release pressure quickly after cooking delicate foods such as custards, fresh vegetables, and serving size pieces of meat. For
other foods, like roasts and stews, let the pressure drop of its own accord.
Beautiful desserts and side dishes can be prepared in the pressure cooker using individual or small metal molds or glass custard
cups, which are ovenproof. Fill molds 2⁄3 full to allow for expansion of food, and fit them loosely into the pressure cooker in
the steamer basket. Do not fill the pressure cooker over 2⁄3 full.
When pressure cooking at high altitudes, the cooking time needs to be increased 5% for every 1000 feet above the first 2000
feet. Following this rule, the times should be increased as follows:
3000 ft. . . . . . . . 5%
4000 ft. . . . . . . .10%
5000 ft. . . . . . . . . . . 15%
6000 ft. . . . . . . . . . . 20%
7000 ft. . . . . . . . . . . 25%
8000 ft. . . . . . . . . . . 30%
Because pressure cooking times are increased at altitudes above 2000 feet, an additional 1 cup cooking liquid will be
needed.
If you have any questions on recipes, time charts, or the operation of your pressure cooker, call or write: Test
Kitchen, national presto Industries, Inc., 3925 north Hastings Way, Eau Claire, Wisconsin 54703-3703, phone
1-800-368-2194 (e-mail: contact@Gopresto.com). When writing, please include a phone number and a time when you can be
reached during weekdays, if possible. Written inquiries will be answered promptly by letter or telephone.
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QueSTioNS aNd aNSweRS
Occasionally the cover is hard to open or close. What causes this? What should I do?
In order for pressure to build inside your pressure cooker, the unit has a special cover which provides an airtight fit. Because of this,
you may find that on occasion the cover may be difficult to open or close. The following suggestions will help if this happens:
If the cover seems hard to close, be sure you have aligned the “” mark on the cover with the arrow on either of the body handles.
Move the cover until it drops into position. Then, press down firmly on the cover handles and rotate the cover clockwise until
the cover handles are directly above the body handles.
If, after browning meat or poultry, the cover is difficult to close, it may be due to
expansion 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 cooking oil may be applied to the underside of the lugs on the pressure cooker
body (Fig. p) and/or on the sealing ring. Use a pastry brush, a piece of cloth, or your
Apply Cooking
Oil Here
fingertips and be sure to wipe off any excess oil.
Fig P
What can be done if the food prepared in the pressure cooker has more liquid than
desired?
Simmer to evaporate the excess liquid. next time you prepare the same recipe, you may want to use a tablespoon or two less
liquid.
How does one prevent overcooking?
Remember to begin timing as soon as you hear and/or see a steady flow of steam escaping from the pressure regulator. Reduce heat
to maintain a very slow, steady flow of steam. It is very important to accurately time the cooking period. A presto kitchen 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.
How do I know my pressure cooker is operating properly?
When a steady flow of steam escapes from the pressure regulator, you will know your cooker is functioning correctly.
When cooking first 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 cook-
ing first begins. If leakage continues, the cover handles may not be fully aligned with the body handles and, therefore, the cover
lock cannot engage.
Is it normal for the air vent/cover lock to rise up partially and drop back down when cooking first begins?
It is possible that the air vent/cover lock will move up and down slightly when cooking first begins. Do not be concerned. The air
vent/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. The cooker is not fully closed (see page 4).
3. There is insufficient liquid to form steam.
4. The gasket for the air vent/cover lock needs to be replaced (see page 7).
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SouPS aNd SToCkS
The pressure cooker is perfect for preparing delicious, nourishing soups and stocks in minutes instead of the hours taken by ordi-
nary methods.
Stocks form the base for most great soups and sauces and you can even substitute a stock for water in many recipes to add extra
flavor. Traditionally, stocks are made by simmering bones and scraps for hours to extract all their flavor. With the pressure cooker,
you can do 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 the recipes in this book as your guide. If adding dried vegetables, they must first be soaked according to directions on page
31. Do not pressure cook soups containing barley, rice, pasta, grains, dry beans and peas which are not listed in the chart
on page 32, and dried soup mixes because they have a tendency to foam, froth, and sputter and could clog the vent pipe.
The recipes in this section may be doubled. Be sure not to fill the pressure cooker over 1
increased, the cooking time remains the same.
⁄2
full (see page 6). When the recipe is
FOR SOUPS AND STOCKS,
DO NOT FILL PRESSURE COOKER OVER 1
FULL!
⁄2
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.
CHICKEN SOUP
11⁄2 pounds chicken, cut into
serving pieces
1 teaspoon salt
1 carrot, diced
1 small onion, diced
4 cups water
1 stalk celery, chopped
place all ingredients in cooker. Close cover securely. place pressure regulator on vent pipe and COOK
15 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE
PRESSURE REGULATOR Let pressure drop of its own accord. Remove pieces of chicken from
cooker and let cool. Skim off fat. Remove meat from bones and return meat to cooker. Heat through.
nutrition Information per Serving
4 servings
236 Calories, 9 g Fat, 104 mg Cholesterol
Delicious Soups From Chicken Soup...
CHICKEN SOUP STOCK — Strain Chicken Soup to make stock.
CHICKEN NOODLE SOUP — Add finely chopped carrot, celery, and onion to Chicken Soup. Salt
and pepper to taste. Bring to a boil, add noodles and simmer, uncovered, 20 minutes.
4 servings
CHICKEN DUMPLING SOUP—Mix together 1 beaten egg, or 2 egg whites, 3⁄4 teaspoon salt, and
1
⁄
2
cup skim milk. Stir in 11⁄8 cups flour. Drop mixture from teaspoon into bubbling Chicken Soup in
cooker. Simmer dumplings uncovered 6 minutes.
4 servings
CHICKEN RICE SOUP —Add 2 cups cooked rice and 2 cups cooked diced vegetables of your choice
to Chicken Soup. Salt and pepper to taste. Heat through.
4 servings
10
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BROWN BEEF SOUP
1
11⁄2 pounds lean beef, cut into
⁄
4
cup diced carrots
1 inch cubes
1 small bay leaf
1
1
1 tablespoon vegetable oil
6 cups water
⁄
⁄
teaspoon pepper
cup chopped celery
8
4
11⁄2 tablespoons salt
1 teaspoon parsley flakes
1
⁄
2
cup diced onion
pour vegetable oil into cooker. Turn heat selector to medium and brown beef. Add water and bring to
a boil. Skim off fat. Add remaining ingredients. Close cover securely. place pressure regulator on vent
pipe and COOK 15 MINUTES WITHAVERY SLOW, STEADY FLOW OF STEAM ESCAPING
FROM THE PRESSURE REGULATOR Let pressure drop of its own accord.
nutrition Information per Serving
6 servings
122 Calories, 10 g Fat, 20 mg Cholesterol
Delicious Soups From Brown Beef Soup...
BROWN BEEF SOUP STOCK — Strain Brown Beef Soup to make stock.
ONION SOUP — pour 3 tablespoons vegetable oil into cooker and sauté 11⁄2 cups thin-
ly sliced onions. Stir onions into 6 cups Brown Beef Soup Stock in cooker. Season with
1
⁄4
teaspoon pepper. Close cover securely. place pressure regulator on vent pipe and COOK 2 MINUTES
WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE
REGULATOR Let pressure drop of its own accord. Ladle into soup bowls. Top with parmesan cheese.
If desired, garnish with croutons or toasted French bread.
6 servings
VEGETABLE SOUP —Add 4 cups cooked diced veg tables of your choice to Brown Beef Soup. Salt
and pepper to taste and heat through.
8 servings
BEEF TOMATO SOUP — Add 2 cups tomato juice, 1 cucooked rice, and 1 teaspoon salt to Brown
Beef Soup. Heat through.
8 servings
BLACK BEAN SOUP
2 cups dried black beans
11⁄2 teaspoons dried oregano
1
1
⁄
cup vegetable oil
⁄
2
teaspoon allspice
4
1 tablespoon salt
2 cups sliced carrots, 3⁄4-inch thick
4 cups chicken stock or broth
1 tablespoon packed brown sugar
2 teaspoons white wine vinegar
• • • • • • •
Water
1 tablespoon olive or vegetable oil
1 cup chopped onion
3 cloves garlic, minced
1-2 jalapeño chiles, seeded,
deveined, minced
1 cup loosely packed fresh cilantro,
chopped
1 tablespoon chili powder
Salt
1
Soak beans overnight in ⁄4 cup oil, 1 tablespoon salt, and water to well cover beans; drain. This is
necessary to prevent foaming and frothing, see page 31. pour olive oil in pressure cooker. Sauté onion,
garlic, chiles, chili powder, oregano, and allspice for 2 minutes. Stir in carrots, beans, chicken stock,
brown sugar, and vinegar. Close cover securely. place pressure regulator on vent pipe and COOK 15
MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE
PRESSURE REGULATOR Let pressure drop of its own accord. Remove 1 cup of bean mixture,
place in blender and purée until smooth. Return to pressure cooker and stir in fresh cilantro. Season
to taste with salt.
nutrition Information per Serving
8 servings
280 Calories, 10 g Fat, 0 mg Cholesterol
11
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SEAFOOD GUMBO
1 tablespoon vegetable oil
1 pound sole fillets, cut into
2-inch pieces
1 pound shrimp
2 onions, coarsely chopped
3 tomatoes, skinned and
coarsely chopped
1 clove garlic, minced
2 sprigs parsley, chopped
1 teaspoon thyme
3 stalks celery, sliced
2 cups frozen, cut okra
• • • • • • •
1
⁄
4
cup tomato paste
2 cups chicken bouillon
pour vegetable oil into cooker. Turn heat selector to medium and sauté onions. Stir in tomatoes, garlic,
parsley, thyme, and chicken bouillon. Close cover securely. place pressure regulator on vent pipe and
COOK 3 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM
THE PRESSURE REGULATOR Let pressure drop of its own accord. place fish, shrimp, celery, and
okra in cooker. Close cover securely. place pressure regulator on vent pipe and COOK 1 MINUTE
WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE
REGULATOR Release pressure quickly. Gently stir in tomato paste and simmer, uncovered, to
thicken. Garnish with crab, if desired.
nutrition Information per Serving
8 servings
167 Calories, 4 g Fat, 127 mg Cholesterol
MINESTRONE
11⁄2 pounds lean beef, cut into
1-inch cubes
1 tablespoon vegetable oil
6 cups water
1 clove garlic, minced
• • • • • • •
1 16-ounce can cut green beans,
drained
1 onion, diced
1 15-ounce jar Great Northern
Beans
1 8-ounce can tomatoes, cut
into bite size pieces
4 ounces Polish sausage, thinly
sliced
2 carrots, sliced
1
⁄
cup chopped celery
4
2 teaspoons salt
1
⁄
teaspoon pepper
4
2 tablespoons parsley flakes
1 bay leaf
2 ounces fine noodles
11⁄2 teaspoons sweet basil
pour vegetable oil into cooker. Turn heat selector to medium and brown beef. Add water, onions, car-
rots, celery, salt, pepper, parsley flakes, bay leaf, sweet basil, and garlic. Close cover securely. place
pressure regulator on vent pipe and COOK 15 MINUTES WITHAVERY SLOW, STEADY FLOW
OF STEAM ESCAPING FROM THE PRESSURE REGULATOR Let pressure drop of its own
accord. Add green beans, great northern beans, tomatoes, polish sausage, and noodles. SIMMER un-
covered 10 MInUTES. Garnish with parmesan cheese, if desired.
nutrition Information per Serving
8 servings
319 Calories, 13 g Fat, 73 mg Cholesterol
12
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POTATO SOUP
1
1 tablespoon vegetable oil
1 cup finely chopped onions
⁄
4
teaspoon dried basil
• • • • • • •
1
⁄
cup finely sliced celery
1 12-ounce can evaporated
skim milk
2
4 cups peeled, diced potatoes
3 cups chicken broth
Salt
1
⁄
teaspoon white pepper
4
Heat vegetable oil in pressure cooker over medium heat. Sauté onion and celery until soft. Add all
remaining ingredients except evaporated skim milk to pressure cooker. Close cover securely. place
pressure regulator on vent pipe and COOK 5 MINUTES WITH A VERY SLOW, STEADY FLOW
OF STEAM ESCAPING FROM THE PRESSURE REGULATOR Let pressure drop of its own
accord. Remove 2 cups of potato mixture; place in blender or food processor and process until smooth.
Return to pressure cooker and stir in evaporated milk. Season to taste with salt.
nutrition Information per Serving
6 servings
160 Calories, 2 g Fat, 2 mg Cholesterol
ZESTY HOMEMADE CHILI
1
2 pounds ground beef
1 large onion, chopped
1 green pepper, chopped
1 8-ounce can tomato sauce
1 cup water
⁄
2
teaspoon oregano
1 teaspoon ground cumin
2 cloves garlic, finely chopped
1 teaspoon salt
• • • • • • •
1 tablespoon chili powder
1 16-ounce can kidney beans,
drained and rinsed
1
1
⁄
⁄
teaspoon cayenne pepper
teaspoon black pepper
4
2
Turn heat selector to medium and brown meat, onion, and green pepper.Add remaining ingredients except
kidney beans. Close cover securely. place pressure regulator on vent pipe and COOK 5 MINUTES
WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE
REGULATOR Let pressure drop of its own accord. Stir in kidney beans and heat through.
nutrition Information per Serving
8 servings
302 Calories, 15 g Fat, 76 mg Cholesterol
13
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Seafood
When steamed, fish and seafood are both light and delicious. pressure cooking is an ideal way to prepare these favorites. And,
because most seafood cooks fast, many vegetables can be prepared at the same time in the pressure cooker saving even more time
and work.
The cooking time required is directly related to the thickness of the seafood. To be safe, if the fish you are cooking seems thin for
its weight or if it weighs less than the recipe specifies, reduce the cooking time. Overcooking tends to toughen seafood. If the fish
or seafood is not done, bring the cooker back up to pressure and cook the food a minute or two longer.
2
The recipes in this section may be doubled. Be sure not to fill the pressure cooker over ⁄3 full (see page 6). When the recipe is
increased, the cooking time remains the same. Because the water in the seafood recipes is used for steaming and the cooking time
is unchanged, it is not necessary to increase the amount of water (see note on Shrimp Jambalaya recipe).
FOR FISh AND SEAFOOD,
DO NOT FILL PRESSURE COOKER OVER 2⁄3 FULL!
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.
MARINATED TUNA
1 pound tuna steak, 1 inch thick
2 cloves garlic, minced
1 teaspoon ginger
1
⁄
cup lemon juice
4
1
1 tablespoon soy sauce
2 tablespoons olive oil
⁄
2
teaspoon black pepper
1 cup water
place tuna steaks in a shallow glass dish. Combine remaining ingredients except water; pour over tuna.
Marinate for 30 minutes, turning fish once. Remove tuna from marinade and place in steamer basket.
pour marinade and water into cooker. position trivet in cooker. place tuna steaks in steamer basket on
trivet. Close cover securely. place pressure regulator on vent pipe and COOK 3 MINUTES WITH A
VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULA-
TOR Release pressure quickly.
nutrition Information per Serving
4 servings
170 Calories, 6 g Fat, 52 mg Cholesterol
LEMON ’N DILL COD, NEW POTATOES, AND BROCCOLI
1 pound frozen cod fillets,
1-inch thick
11⁄2 cups water
6 small new potatoes, quartered
2 cups broccoli, cut into bite
size pieces
Dill weed
1
⁄
teaspoon lemon pepper
Salt
2
Cut fish into 4 pieces. Sprinkle with dill weed, lemon pepper, and salt. pour 11⁄2 cups water into cooker.
position trivet in cooker. Arrange fish, potatoes, and broccoli in steamer basket on trivet. Close cover
securely. place pressure regulator on vent pipe and COOK 2 MINUTES WITH A VERY SLOW,
STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR Release
pressure quickly.
nutrition Information per Serving
4 servings
170 Calories, 1 g Fat, 56 mg Cholesterol
14
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SHRIMP JAMBALAYA
1
1 cup long grain white rice
⁄
⁄
teaspoon pepper
teaspoon allspice
Pinch each, cayenne, chili
powder, and basil
8
1
11⁄2 cups water
• • • • • • •
8
11⁄2 cups water
• • • • • • •
2 tablespoons vegetable oil
1 16-ounce can tomatoes
1 4-ounce can sliced mushrooms
1 pound medium shrimp,
shelled and deveined
1 clove garlic, minced
1
⁄
⁄
cup chopped onion
pound precooked ham, diced
2
1
1
⁄
2
green pepper, cut into strips
2
2 teaspoons salt
(Note: If increasing recipe, increase proportionately the amount of water placed in the metal bowl. Do
not increase the amount of water poured into the cooker because this water is used for steaming and
the cooking time remains the same.)
Combine rice and 11⁄2 cups water in a metal bowl which will fit loosely in cooker. Cover bowl firmly
with aluminum foil. pour 11⁄2 cups water into cooker. place bowl in steamer basket in cooker. Close
cover securely. place pressure regulator on vent pipe and COOK 5 MINUTES WITH A VERY
SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR
Let pressure drop of its own accord. Open cooker and set rice aside to steam. Remove steamer basket
and remaining water.
pour vegetable oil into cooker. Turn heat selector to medium and sauté garlic and onion until golden
brown. Stir in ham. Add seasonings, tomatoes, and mushrooms; mix well. Stir in shrimp and sprinkle
green pepper strips over all. Close cover securely. place pressure regulator on vent pipe and COOK
5 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE
PRESSURE REGULATOR Release pressure quickly. Remove cover and stir in rice. Let stand 5
minutes before serving.
nutrition Information per Serving
6 servings
317 Calories, 10 g Fat, 137 mg Cholesterol
“SCAMPI-STYLE” SHRIMP
3
1
⁄
pound medium raw shrimp,
shelled and deveined
⁄
4
teaspoon salt
4
11⁄2 cups water
3 tablespoons margarine
1 tablespoon minced green onion
5 cloves garlic, minced
• • • • • • •
2 tablespoons minced parsley
1
⁄
4
teaspoon grated lemon peel
Tabasco sauce
2 teaspoons lemon juice
pat shrimp dry with paper towels. place margarine in cooker. Turn heat selector to medium and melt
margarine. Sauté onion and garlic. Stir in lemon juice and salt. Cook until bubbly. pour into metal bowl
which will fit loosely in cooker. Stir in shrimp. Cover bowl firmly with aluminum foil. pour water into
cooker. place bowl in steamer basket in cooker. Close cover securely. place pressure regulator on vent
pipe and COOK 3 MINUTES WITHA VERY SLOW, STEADY FLOW OF STEAM ESCAPING
FROM THE PRESSURE REGULATOR Release pressure quickly. Stir in parsley, lemon peel, and
Tabasco sauce.
nutrition Information per Serving
6 servings
111 Calories, 7 g Fat, 86 mg Cholesterol
15
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HADDOCK IN CHEESE SAUCE
2 tablespoons margarine
2 tablespoons flour
1 cup grated processed
American cheese
1
⁄
teaspoon salt
Pepper
2 pounds haddock fillets
2
11⁄2 cups water
1 cup skim milk
Melt margarine in saucepan. Stir in flour, salt, and pepper. Gradually stir in milk, cooking until smooth
and thick. Stir in cheese. place haddock fillets in metal bowl which will fit loosely in cooker. pour
cheese sauce over fillets. Cover bowl firmly with aluminum foil. pour water into cooker. place bowl
in steamer basket in cooker. Close cover securely. place pressure regulator on vent pipe and COOK
5 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE
PRESSURE REGULATOR Release pressure quickly.
nutrition Information per Serving
6 servings
277 Calories, 11 g Fat, 116 mg Cholesterol
VARIATION: Substitute scallops for haddock fillets
POACHED HALIBUT WITH VEGETABLES
1 9-ounce package frozen
pea pods
11⁄2 cups water
2 halibut steaks, 1 inch thick
2 tablespoons lemon juice
1 tablespoon vegetable oil
1 zucchini, cut into 1⁄2-inch
slices
1
1 yellow squash, cut into
⁄
4
teaspoon tarragon
1⁄2-inch slices
Wrap pea pods and squash in separate aluminum foil packets. pour water into cooker. position trivet
in cooker. place vegetable packets and halibut in steamer basket on trivet. Combine remaining ingredi-
ents and drizzle over halibut. Close cover securely. place pressure regulator on vent pipe and COOK
4 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE
PRESSURE REGULATOR Release pressure quickly.
nutrition Information per Serving
4 servings
288 Calories, 10 g Fat, 35 mg Cholesterol
SALMON STEAKS MOUTARDE
4 small salmon steaks, 1-inch
thick
4 tablespoons Dijon-style
mustard
1 clove garlic, minced
1 cup dry white wine or chicken
stock or broth
1
⁄
2
cup water
3-4 sprigs fresh thyme or
1⁄2 teaspoon dried thyme
1 tablespoon olive or
vegetable oil
1 bay leaf
• • • • • • •
2 tablespoons Dijon-style
mustard
1 onion, chopped
1 tablespoon constarch
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, water, and bay leaf. position trivet in cooker. place steaks in steamer basket on
trivet. Close cover securely. place pressure regulator on vent pipe and COOK 4 MINUTES WITH A
VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULA-
TOR Release pressure quickly. Carefully remove steaks, steamer basket, and trivet. Keep steaks warm.
Discard bay leaf. Mix two tablespoons mustard with cornstarch. Stir into liquid in pressure cooker.
Cook and stir until sauce boils and thickens. Serve sauce with salmon steaks.
nutrition Information per Serving
4 servings
218 Calories, 9 g Fat, 20 mg Cholesterol
VARIATION: Substitute halibut for salmon steaks
16
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Seafood TimeTable
COOKING TIME
(FRESH OR THAWED)
COOKING TIME
(FROZEN)
COOKING TIME
(FRESH OR THAWED)
COOKING TIME
(FROZEN)
SEAFOOD
Crab Legs
SEAFOOD
2 minutes
2 minutes
Scallops
Small
Medium
Large
Shrimp
Small
Medium
Large
Fish Fillets
(1 inch thick)
Lobster Tail
6 to 8 ounces
12 to 14 ounces
1 minute
2 minutes
2 minutes
1 minute
2 minutes
2 minutes
2 minutes
2 minutes
5 minutes
8 minutes
10 to 12 minutes
12 to 13 minutes
1 minute
2 minutes
3 minutes
1 minute
2 minutes
3 minutes
Salmon Steaks
1
2
( ⁄ inch thick)
2 minutes
2 minutes
pour 11⁄2 cups water into cooker. position trivet in cooker. place seafood in steamer basket on trivet. Do not fill cooker over 2⁄3 full.
Close cover securely. place pressure regulator on vent pipe and COOK ACCORDING TO CHART WITH A VERY SLOW,
STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR Release pressure quickly.
PoulTRy
A host of great, light meals can evolve from chicken and other poultry when prepared in the pressure cooker. Be it a tender fillet
with a delightful, light sauce or a savory casserole with a host of nutritious vegetables, you’ll find the pressure cooker is perfect
for preparing 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. Before you
begin, be sure to thoroughly clean the poultry and pat dry with paper towels. 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 browning lets the flavor
of the various ingredients intermingle for some spectacular taste combinations. For crispier chicken, you may want to put the
chicken under the broiler for a few minutes after pressure cooking.
The recipes in this section may be doubled. Be sure not to fill the pressure cooker over 2⁄3 full (see page 6). When the recipe is
increased, the cooking time remains the same.
FOR POULTRy, DO NOT FILL PRESSURE COOKER OVER 2⁄3 FULL!
NO PORTION OF ThE POULTRy ShOULD EXTEND AbOVE
2
ThE ⁄3 FULL mARK (SEE PAgE 6).
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.
SOY CHICKEN
1
2 chicken breasts, boned,
skinned, and cut in half
⁄
⁄
cup sliced celery
cup low sodium soy sauce
2
1
4
1
1
⁄
⁄
cup sliced mushrooms
onion, sliced
1 cup water
3 tablespoons brown sugar
2
2
place all ingredients in cooker. Close cover securely. place pressure regulator on vent pipe and COOK
5 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE
PRESSURE REGULATOR Let pressure drop of its own accord.
nutrition Information per Serving
4 servings
203 Calories, 3 g Fat, 73 mg Cholesterol
17
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CHICKEN BREASTS TARRAGON
1
2 chicken breasts, boned,
⁄
⁄
cup sliced onion
cup white wine
Worcestershire sauce
4
1
skinned, and cut in half
1 tablespoon vegetable oil
Salt, pepper, and paprika
1 teaspoon tarragon
2
1 cup white wine
• • • • • • •
1
1
⁄
⁄
cup sliced celery
cup sliced carrot
1 tablespoon cornstarch
4
1
⁄
4
cup water
4
pour vegetable oil into cooker. Turn heat selector to medium and brown chicken. Season with salt, pep-
per, and paprika. Add remaining ingredients except cornstarch and water. Close cover securely. place
pressure regulator on vent pipe and COOK 3 MINUTES WITH A VERY SLOW, STEADY FLOW
OF STEAM ESCAPING FROM THE PRESSURE REGULATOR Release pressure quickly. Re-
move chicken and keep warm. Combine cornstarch and water. Stir into sauce. Heat, stirring constantly,
until sauce thickens.
nutrition Information per Serving
4 servings
260 Calories, 6 g Fat, 73 mg Cholesterol
CALIFORNIA CHICKEN
1
1
1
1
3 pound chicken, cut into
serving pieces and skinned
2 tablespoons vegetable oil
Salt and pepper
1 teaspoon rosemary
3 cloves garlic, peeled and sliced
⁄
⁄
⁄
⁄
cup white wine
cup chicken broth
cup water
cup chopped parsley
• • • • • • •
2
2
2
4
1
⁄
2
lemon, thinly sliced
pour vegetable oil into cooker. Turn heat selector to medium and brown chicken. Season chicken with
salt, pepper, and rosemary. place garlic on chicken. Combine remaining ingredients except lemon and
pour over chicken. Close cover securely. place pressure regulator on vent pipe and COOK 8 MINUTES
WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE
REGULATOR Release pressure quickly. Thicken sauce, if desired. Garnish with lemon slices.
nutrition Information per Serving
6 servings
288 Calories, 14 g Fat, 104 mg Cholesterol
CHUTNEY CHICKEN
3 chicken breasts, boned,
skinned, and cut in half
1 15-ounce can diced tomatoes
1 4-ounce can chopped green
chilies
1 tablespoon brown sugar
1 tablespoon vinegar
1
⁄
4
teaspoon ground allspice
• • • • • • •
1 tablespoon cornstarch
1
1
1
⁄
⁄
cup raisins
cup mango chutney
⁄
4
cup water
2
3
place all ingredients except cornstarch and water in cooker. Close cover securely. place pressure regula-
tor on vent pipe and COOK 5 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM
ESCAPING FROM THE PRESSURE REGULATOR Let pressure drop of its own accord. Remove
chicken and keep warm. Combine cornstarch and water. Stir into sauce. Heat, stirring constantly, until
sauce thickens.
nutrition Information per Serving
6 servings
258 Calories, 3 g Fat, 73 mg Cholesterol
18
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SWEET ’N SOUR CHICKEN
1
3 pound chicken, cut into serving
⁄
⁄
cup brown sugar
cup vinegar
4
1
pieces and skinned
2
2 tablespoons vegetable oil
1 20-ounce can pineapple chunks,
drained and juice reserved
1 cup reserved pineapple juice
(add water if necessary)
2 tablespoons soy sauce
1 tablespoon catsup
1
1
⁄
⁄
teaspoon Worcestershire sauce
teaspoon ground ginger
• • • • • • •
2
4
1
⁄
cup sliced celery
2 tablespoons cornstarch
2 tablespoons cold water
2
1 green or red pepper, cut
into chunks
pour vegetable oil into cooker. Turn heat selector to medium and brown chicken. Combine pineapple
juice and remaining ingredients except pineapple chunks, cornstarch, and water; pour over chicken.
Close cover securely. place pressure regulator on vent pipe and COOK 8 MINUTES WITHA VERY
SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR
Release pressure quickly. Remove chicken and vegetables to a warm platter. Mix cornstarch with cold
water; stir into hot liquid. Cook and stir until mixture boils and thickens. Add pineapple chunks and
heat. pour sauce over chicken. Serve with steamed rice, if desired, see page 33.
nutrition Information per Serving
6 servings
333 Calories, 11 g Fat, 104 mg Cholesterol
TURKEY BREAST
1
1
3-4 pound turkey breast
1 tablespoon vegetable oil
1 onion, chopped
⁄
⁄
cup celery, chopped
teaspoon poultry seasoning
2
2
11⁄2 cups water
pour vegetable oil into cooker. Turn heat selector to medium and brown turkey on all sides.Add remain-
ing ingredients. Close cover securely. place pressure regulator on vent pipe and COOK 35 MINUTES
WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE
REGULATOR 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
BAYOU BOUNTY CHICKEN
2 tablespoons vegetable oil
1 3 to 31⁄2-pound chicken,
cut up
1 28-ounce can whole tomatoes,
undrained, cut up
1 cup chopped celery
1 tablespoon extra-spicy
seasoning blend
2 cloves garlic, minced
• • • • • • •
2 onions, chopped
Hot cooked rice (see page 33)
1 green pepper, seeded, chopped
pour vegetable oil into cooker. Turn heat selector to medium and brown chicken, a few pieces at a time,
and remove.Add remaining ingredients except rice to pressure cooker. Return chicken to pressure cooker.
Close cover securely. place pressure regulator on vent pipe and COOK 8 MINUTES WITHA VERY
SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR Let
pressure drop of its own accord. Serve chicken and sauce over rice .
nutrition Information per Serving
6 servings
341 Calories, 18 g Fat, 93 mg Cholesterol
19
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ARROZ CON POLLO
1 3 to 31⁄2-pound chicken, cut up
• • • • • • •
1 10-ounce package frozen
green peas
Paprika
Salt and pepper
2 tablespoons olive oil
2 medium onions, chopped
1 clove garlic, minced
11⁄2 cups chicken broth
1 cup sliced green olives
1 tomato, peeled, chopped
1 4-ounce jar pimientos,
drained, sliced
• • • • • • •
2 cups cooked long grain rice,
warm (see page 33)
1 bay leaf
1
⁄
⁄
teaspoon crushed red pepper
teaspoon crushed saffron
threads
2
1
4
Sprinkle chicken with paprika, salt, and pepper. pour oil into pressure cooker. Turn heat selector to me-
dium 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 pressure regulator on vent pipe and COOK 8 MINUTES WITH
AVERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULA-
TOR Release pressure quickly. Remove chicken. Stir in peas, olives, tomato, and pimientos. Return
chicken to pressure cooker. Close cover securely. place pressure regulator on 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
HERBED CHICKEN
3 pound chicken, cut into serving
pieces and skinned
Salt and pepper
2 tablespoons vegetable oil
1 onion, chopped
1 tablespoon chopped parsley
1
⁄
2
cup chopped celery leaves
1 teaspoon dry oregano
1 teaspoon dry basil
• • • • • • •
1 tablespoon chopped garlic
1 cup chicken broth
1 cup pitted black olives
2 tablespoons flour
2 tablespoons cold water
1
⁄
cup water
2
Season chicken with salt and pepper. pour vegetable oil into cooker. Turn heat selector to medium and
sauté onion and garlic; remove. Brown chicken. Add onion, garlic, and remaining ingredients except
black olives, flour, and water. Close cover securely. place pressure regulator on vent pipe and COOK
8 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE
PRESSURE REGULATOR Release pressure quickly. Remove chicken to a warm dish. Add olives
to liquid and heat. Mix flour with cold water; stir into hot broth. Cook and stir liquid until mixture boils
and thickens. pour sauce over chicken.
nutrition Information per Serving
6 servings
358 Calories, 22 g Fat, 104 mg Cholesterol
20
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CHICKEN CACCIATORE
3 pound chicken, cut into
serving pieces and skinned
1 teaspoon salt
11⁄2 cups sliced onions
1
1
⁄
⁄
cup chopped carrots
cup chopped celery
2
2
1
⁄
teaspoon pepper
1 1-pound can Italian
tomatoes, chopped
Salt and pepper
8
2 tablespoons vegetable oil
2 cloves garlic, minced
1
2 tablespoons minced parsley
⁄
2
cup white wine
1
⁄
teaspoon chopped fresh
oregano or 1 teaspoon
dry oregano
• • • • • • •
1 6-ounce can tomato paste
2
Season chicken with salt and pepper. pour vegetable oil into cooker. Turn heat selector to medium and
brown chicken a few pieces at a time. Sprinkle garlic, parsley, and oregano on chicken. Add onions,
carrots, celery, tomatoes, salt, pepper, and white wine. Close cover securely. place pressure regula-
tor on vent pipe and COOK 8 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM
ESCAPING FROM THE PRESSURE REGULATOR 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
338 Calories, 14 g Fat, 104 mg Cholesterol
CORNISH HEN PIMIENTO
2 Cornish hens
2 tablespoons vegetable oil
Salt and pepper
16 canned pimientos, strained
2 onions, chopped
2 bay leaves
2 stalks celery, chopped
2 teaspoons Worcestershire
sauce
11⁄2 cups water
4 cloves garlic, chopped
pour vegetable oil into cooker. Turn heat selector to medium and brown Cornish hens. Season with
salt and pepper. Combine remaining ingredients and pour over hens. Close cover securely. place pres-
sure regulator on vent pipe and COOK 8 MINUTES WITH A VERY SLOW, STEADY FLOW OF
STEAM ESCAPING FROM THE PRESSURE REGULATOR. Let pressure drop of its own accord.
If desired, crisp Cornish hens under broiler.
nutrition Information per Serving
4 servings
250 Calories, 14 g Fat, 90 mg Cholesterol
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 and pour liquid into cooker. position trivet in cooker. place poultry in steamer basket on trivet.
(Note: If the amount of poultry is increased, it is not necessary to increase the cooking time or liquid.)
Omit trivet if meat extends above the 2⁄3 full mark
DO NOT FILL PRESSURE COOKER OVER 2⁄3 FULL!
NO PORTION OF ThE POULTRy ShOULD EXTEND
AbOVE ThE 2⁄3 FULL mARK (SEE PAgE 6).
CUPS OF
LIQUID
COOKING TIME
(MINUTES)
CUPS OF
LIQUID
COOKING TIME
(MINUTES)
POULTRY
POULTRY
Whole Chicken, 21⁄2 to 3 pounds
Chicken, cut into serving pieces
Chicken Breast, boneless
11⁄2
11⁄2
11⁄2
10-12
8
Turkey Breast, 3 to 4 pounds
2
11⁄2
35
8
Cornish Hen
3-5*
A * after the cooking time indicates that you should release pressure quickly (see page 5).
21
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meaTS
When it comes to creating juicy, tender, flavorful meat dishes, the pressure cooker has no equal. Even budget cuts of meat that
usually require slow, moist-heat cooking will turn out succulent and savory— in very little time in the pressure cooker.
The most 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. 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. Frozen beef, veal, and
lamb should be cooked 25 minutes per pound. Frozen pork should be cooked 30 minutes per pound.
Cooking time 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.
After cooking, if gravy is desired, stir 1 to 2 tablespoons of flour or cornstarch into 1⁄4 cup cold water. Heat cooking liquid in pres-
sure cooker and slowly pour in flour mixture, stirring to blend. Heat to boiling, stirring constantly for 1 minute or until thickened.
Season with salt and pepper.
2
The recipes in this section may be doubled. Be sure not to fill the pressure cooker over ⁄3 full (see page 6). When the recipe is
increased, the cooking time remains the same (see note on Stuffed pork Chops recipe and Meat Timetable).
FOR mEAT, DO NOT FILL PRESSURE COOKER
OVER 2⁄3 FULL! NO PORTION OF ThE mEAT ShOULD
2
EXTEND AbOVE ThE ⁄3 FULL mARK (SEE PAgE 6).
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
2 cups water
Salt and pepper
1 onion, minced
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 securely. place pressure regulator on vent
pipe and COOK 45 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAP-
ING FROM THE PRESSURE REGULATOR Let pressure drop of its own accord. Thicken gravy,
if desired.
Omit trivet if roast extends above the 2⁄3 full mark
nutrition Information per Serving
6 servings
444 Calories, 20 g Fat, 183 mg Cholesterol
PORCUPINE MEATBALLS
11⁄2 pounds ground beef
1 tablespoon minced onion
1 cup tomato juice
1
⁄
2
cup uncooked white rice
1
1 teaspoon salt
⁄2
cup water
1
⁄
2
teaspoon pepper
Combine meat, rice, salt, pepper, and onion. Shape into small meatballs. Heat tomato juice and water
in cooker. Drop meatballs in juice mixture. Close cover securely. place pressure regulator on vent pipe
and COOK 10 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING
FROM THE PRESSURE REGULATOR Let pressure drop of its own accord.
nutrition Information per Serving
6 servings
296 Calories, 16 g Fat, 74 mg Cholesterol
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SWISS STEAK
2 pounds round steak, 1 inch
1 onion, diced
thick
Salt and pepper
2 tablespoons vegetable oil
1 cup celery, diced
1 green pepper, diced
11⁄2 cups tomato juice
Cut meat into serving pieces. Season with salt and pepper. pour vegetable oil into cooker. Turn heat
selector to medium and brown meat. Add remaining ingredients. Close cover securely. place pressure
regulator on vent pipe and COOK 15 MINUTES WITH A VERY SLOW, STEADY FLOW OF
STEAM ESCAPING FROM THE PRESSURE REGULATOR Let pressure drop of its own ac-
cord. Thicken sauce, if desired.
nutrition Information per Serving
4 servings
469 Calories, 23 g Fat, 154 mg Cholesterol
BEEF STEW
1 tablespoon vegetable oil
1 pound beef, cut into 1 inch
cubes
1 large onion, sliced
Salt and pepper
1 cup green beans
4 small carrots
1 cup tomatoes
• • • • • • •
1 tablespoon flour
1
1 cup water
⁄4
cup cold water
4 small potatoes
pour vegetable oil into cooker. Turn heat selector to medium and brown meat. Add onion, salt, pepper,
and water. place small potatoes, green beans, carrots, and tomatoes over meat. Close cover securely.
place pressure regulator on vent pipe and COOK 8 MINUTES WITH A VERY SLOW, STEADY
FLOW OF STEAM ESCAPING FROMTHE PRESSURE REGULATOR Release pressure quickly.
Make a paste of the flour and 1⁄4 cup water and stir into stew to thicken. For crisper vegetables, cook the
beef, onion, salt, and pepper 5 minutes. Release pressure quickly. Then add the vegetables and COOK
3 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE
PRESSURE REGULATOR Release pressure quickly.
nutrition Information per Serving
4 servings
532 Calories, 28 g Fat, 83 mg Cholesterol
SPAGHETTI MEAT SAUCE
1 large onion, chopped
1 clove garlic, minced
1 teaspoon parsley flakes
1
1
1
⁄2
⁄2
⁄4
teaspoon oregano
teaspoon sweet basil
teaspoon thyme
1
⁄
2
cup chopped celery
1 green pepper, diced
2 teaspoons salt
1 cup water
2 teaspoons sugar
3 drops Tabasco sauce
• • • • • • •
1 8-ounce can tomato sauce
1
⁄
8
teaspoon red pepper
1 6-ounce can tomato paste
Turn heat selector to medium and brown beef. Stir in remaining ingredients except tomato paste. Close
cover securely. place pressure regulator on vent pipe and COOK 8 MINUTESWITHAVERY SLOW,
STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR Release
pressure quickly. Stir in tomato paste and simmer, uncovered, to desired thickness. Serve sauce over
long spaghetti. Sprinkle with parmesan cheese, if desired.
nutrition Information per Serving
6 servings
208 Calories, 11 g Fat, 49 mg Cholesterol
23
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APRICOT BARBECUE PORK ROAST
1
3 pound boneless rolled pork
roast
⁄
2
cup teriyaki sauce
1 teaspoon crushed red pepper
1 teaspoon dry mustard
1
1
1
1
⁄
⁄
⁄
⁄
2
3
4
4
cup catsup
1
cup apricot preserves
cup packed dark brown sugar
cup cider vinegar
⁄4
teaspoon ground pepper
1 large onion, sliced
3 cups water
place pork roast in a large plastic bag or glass dish. Combine catsup, preserves, brown sugar, vinegar,
teriyaki sauce, red pepper, mustard, and pepper. Mix thoroughly and pour over pork. Refrigerate over-
night. Remove pork; reserve marinade. Brown pork on all sides 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 pressure regulator on vent
pipe and COOK 60 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAP-
ING FROM THE PRESSURE REGULATOR 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 adding to sauce and served with rice, if desired.
nutrition Information per Serving
8 servings
332 Calories, 13 g Fat, 77 mg Cholesterol
SPARERIBS WITH BARBECUE SAUCE
1
3 pounds spareribs, cut into
serving pieces
Salt and pepper
Paprika
1 tablespoon vegetable oil
1 large onion, sliced
⁄
4
cup catsup
2 tablespoons vinegar
1 teaspoon Worcestershire sauce
1
1
⁄
8
teaspoon chili powder
teaspoon celery seed
⁄
4
11⁄2 cups water
Season ribs with salt, pepper, and paprika. pour vegetable oil into cooker. Turn heat selector to medium
and brown ribs. Add onion. Combine catsup, vinegar, Worcestershire sauce, chili powder, celery seed,
and water. If desired, stir in 1⁄4 teaspoon liquid smoke. pour over meat in cooker. Close cover securely.
place pressure regulator on vent pipe and COOK 15 MINUTES WITH A VERY SLOW, STEADY
FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR Let pressure drop of
its own accord.
nutrition Information per Serving
6 servings
759 Calories, 57 g Fat, 219 mg Cholesterol
CORNED BEEF
1 tablespoon garlic powder
3 pounds corned beef
3 cups water
1 bay leaf
pour 3 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 pres-
sure regulator on vent pipe and COOK 60 MINUTES WITH A VERY SLOW, STEADY FLOW
OF STEAM ESCAPING FROM THE PRESSURE REGULATOR Let pressure drop of its own
accord.
note: If seasoning packet is provided with corn beef, use packet and omit bay leaf.
Omit trivet if corned beef extends above the 2⁄3 full mark
nutrition Information per Serving
6 servings
295 Calories, 18 g Fat, 103 mg Cholesterol
24
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STUFFED PORK CHOPS
1
2 tablespoons vegetable oil
4 1-inch thick pork chops, with
deep pocket cut in each
Salt and pepper
⁄
2
cup corn
1 cup bran flakes, crushed
2 tablespoons water
1
⁄2
teaspoon dried sage
1 cup chopped onion
11⁄2 cups water
3
⁄
4
cup chopped celery
(Note: If increasing recipe, increase proportionately the amount of water added to the stuffing. Do not
increase the water poured into the cooker because this water is used for steaming and the cooking
time remains the same.)
pour vegetable oil into cooker. Turn heat selector to medium and brown pork chops. Season with salt
and pepper; remove from cooker. Sauté onions and celery in cooker. Stir in corn, bran flakes, 2 table-
spoons water, and sage. Stuff pork chops with mixture. pour 11⁄2 cups water into cooker. position trivet
in cooker. place pork chops in steamer basket on trivet. Close cover securely. place pressure regulator
on vent pipe and COOK 9 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ES-
CAPING FROM THE PRESSURE REGULATOR Release pressure quickly.
nutrition Information per Serving
4 servings
415 Calories, 23 g Fat, 95 mg Cholesterol
PORK LOIN ROAST
3 pound pork loin roast
1 tablespoon vegetable oil
3 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 pressure regulator on vent
pipe and COOK 60 MINUTES WITHAVERY SLOW, STEADY FLOW OF STEAM ESCAPING
FROM THE PRESSURE REGULATOR Let pressure drop of its own accord.
Omit trivet if roast extends above the 2⁄3 full mark
nutrition Information per Serving
6 servings
483 Calories, 27 g Fat, 171 mg Cholesterol
WIENER SCHNITZEL
2 pounds veal round, 1⁄2 inch thick
4 tablespoons flour
11⁄2 cups water
1
⁄2
lemon, thinly sliced
• • • • • • •
Salt and pepper
1 teaspoon paprika
4 tablespoons vegetable oil
1 onion, sliced
1 cup sour cream
Parsley
Cut veal into serving pieces and dredge in flour seasoned with salt and pepper. Sprinkle veal with
paprika. pour vegetable oil into cooker. Turn heat selector to medium and brown veal. Add onions and
sauté lightly. Remove veal and onions from cooker. pour water into cooker. position trivet in cooker.
place veal and onions in steamer basket on trivet. place lemon on veal. Close cover securely. place
pressure regulator on vent pipe and COOK 15 MINUTES WITHAVERY SLOW, STEADY FLOW
OF STEAM ESCAPING FROM THE PRESSURE REGULATOR Let pressure drop of its own
accord. Remove veal, steamer basket, and trivet from cooker. Stir sour cream into liquid in cooker and
heat, uncovered. pour sauce over veal. Garnish with parsley.
nutrition Information per Serving
6 servings
456 Calories, 30 g Fat, 141 mg Cholesterol
25
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MEAT TIMETABLE
Brown meat well and remove from cooker. pour liquid into cooker. position trivet in cooker. place meat in steamer basket on
trivet.
(Note: If the amount of meat is increased, it is not necessary to increase the cooking time or liquid.)
Omit trivet if meat extends above the 2⁄3 full mark
DO NOT FILL PRESSURE COOKER OVER 2⁄3 FULL!
NO PORTION OF ThE mEAT ShOULD EXTEND AbOVE ThE
2
⁄3
FULL mARK (SEE PAgE 6).
CUPS OF COOKING TIME
CUPS OF COOKING TIME
MEAT
LIQUID
(MINUTES)
MEAT
LIQUID
(MINUTES)
BEEF
PORK
1
1
Chuck Roast
Corned Beef
Rolled Rib Roast 3 pounds
Round Steak
Round Steak
Short Ribs
3 pounds
3 pounds
21⁄2
3
45
60
30
4*
10*
25*
Chops
Chops
Butt Roast
Loin Roast
Steak
⁄
⁄
4˝ thick
2˝ thick
1
11⁄2
3
2*
5*
55
60
2*
5*
2
3 pounds
1
⁄
⁄
4˝ thick
2˝ thick
11⁄2
11⁄2
2
3 pounds
3
1
1
⁄
4˝ thick
2˝ thick
1
1
Steak
⁄
11⁄2
HAM
VEAL
1
1
Slice
picnic
3 pounds
3 pounds
2
2
30
30
Chops
Chops
Roast
Steak
⁄
⁄
4˝ thick
2˝ thick
1
2*
5*
45
11⁄2
21⁄2
11⁄2
3 pounds
1˝ thick
LAMB
10*
1
Chops
Chops
Leg of Lamb
⁄
⁄
4˝ thick
2˝ thick
1
2*
5*
35-45
1
11⁄2
21⁄2
3 pounds
A * after the cooking time indicates that you should release pressure quickly (see page 5).
26
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VeGeTableS
Today, fresh, frozen, and dried 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, veg-
etables retain most of their natural color, texture, flavor, and nutrients. And pressure cooking offers an additional health advantage,
because so much more natural taste and mineral salts are retained, vegetables require much less salt and seasonings.
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 basket to keep them out of the cooking liquid, each vegetable retains its own distinctive flavor and appearance. Just be sure
that all vegetables cooked together require the same cooking time. It is important to accurately time the cooking period, because
vegetables cook very quickly in the pressure cooker. If you wish to blend the vegetable flavors, place them in the steamer basket
and omit the trivet.
2
The recipes in this section may be doubled. Be sure not to fill the pressure cooker over ⁄3 full (see page 6). When the recipe is
increased, the cooking time remains the same. Because the water in the recipes is for steaming only and the cooking time is un-
changed, it is not necessary to increase the amount of water.
FOR FRESh AND FROZEN VEgETAbLES,
DO NOT FILL PRESSURE COOKER OVER 2⁄3 FULL!
FOR DRIED VEgETAbLES,
DO NOT FILL PRESSURE COOKER OVER 1⁄2 FULL!
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.
CASSEROLE OF VEGETABLES
2 cups sliced carrots, 1⁄4 inch
thick
1 onion, sliced
2 tablespoons margarine
3 tablespoons flour
11⁄2 cups skim milk
1 10-ounce package frozen,
chopped spinach, cut into
1 inch pieces
1 cup shredded mozzarella cheese
1
⁄4
teaspoon salt
Pepper
2 cups water
pour 2 cups water into cooker. position trivet in cooker. place carrots, onion, and spinach in steamer
basket on trivet. Close cover securely. place pressure regulator on vent pipe and COOK “0” MIN-
UTES Release pressure quickly. Remove steamer basket and trivet from cooker. Melt margarine in
small saucepan, blend in flour. Gradually stir in milk. Cook, stirring until sauce thickens. Remove from
heat and stir in cheese, salt, and pepper. Stir until cheese is melted and blended into sauce. place half
the spinach in a 11⁄2 quart metal bowl which will fit loosely in cooker. Top with half the carrots and
onions. Cover with half the cheese sauce. Repeat the layers. Cover bowl firmly with aluminum foil.
Verify that there is 11⁄2 cups water remaining in the cooker. place bowl in steamer basket in cooker.
Close cover securely. place pressure regulator on vent pipe and COOK 7 MINUTES WITHA VERY
SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR Let
pressure drop of its own accord.
nutrition Information per Serving
6 servings
211 Calories, 12 g Fat, 31 mg Cholesterol
27
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BROCCOLI ’N RICE
11⁄2 pounds broccoli, cut into bite
1 small onion, chopped
size pieces
11⁄2 cups water
2 cups cooked rice
1 101⁄2-ounce can cream of
mushroom soup
2 tablespoons margarine
1
⁄2
cup bread crumbs
1 8-ounce jar pasteurized
cheese spread
Combine broccoli, rice, cream of mushroom soup, cheese spread, and onion. place in a metal bowl which
will fit loosely in cooker. Cover bowl firmly with aluminum foil. pour water into cooker. place bowl
in steamer basket in cooker. Close cover securely. place pressure regulator on vent pipe and COOK
10 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE
PRESSURE REGULATOR Let pressure drop of its own accord. Melt margarine and stir in bread
crumbs. Sprinkle crumbs over broccoli.
nutrition Information per Serving
6 servings
328 Calories, 17 g Fat, 22 mg Cholesterol
GLAZED ROOT VEGETABLES
2 medium (5 ounces each)
turnips, peeled
8 ounces baby carrots
2 tablespoons margarine
2 medium (4 ounces each)
parsnips, peeled
1 cup chicken broth
2 teaspoons ground ginger
2 tablespoons sugar
• • • • • • •
1 tablespoon cornstarch, optional
1
⁄4
cup cold water, optional
Cut turnips into eighths and slice parsnips 1⁄2 inch thick. 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 pressure regulator on vent pipe and COOK 1 MINUTE WITH A
VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULA-
TOR Release pressure quickly. Sauce may be thickened, if desired; combine cornstarch and water. Stir
into sauce. Heat, stirring constantly, until sauce thickens. Season with salt and pepper to taste.
nutrition Information per Serving
8 servings 77 Calories, 3 g Fat, 0 mg Cholesterol
GARLIC MASHED POTATOES
2
pounds russet potatoes, peeled
and diced
• • • • • • •
1 tablespoon margarine
Salt and pepper
4 large cloves garlic
11⁄2 cups chicken broth
place all ingredients except margarine and salt and pepper in cooker. Close cover securely. place pres-
sure regulator on vent pipe and COOK 5 MINUTES WITH A VERY SLOW, STEADY FLOW OF
STEAM ESCAPING FROM THE PRESSURE REGULATOR Release pressure quickly. Allow
potatoes, garlic, and broth to remain in cooker. Mash potatoes using a potato masher or hand mixer
until desired consistency is reached; add margarine. Season with salt and pepper.
nutrition Information per Serving
6 servings
127 Calories, 4 g Fat, 0 mg Cholesterol
28
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ARTICHOKES ’N SAUCE
3 artichokes
11⁄2 cups water
1 tablespoon vegetable oil
pour water and oil into cooker. position trivet in cooker. place artichokes upside down in steamer basket
on trivet. Close cover securely. place pressure regulator on vent pipe and COOK 10 MINUTES WITH
AVERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULA-
TOR Release pressure quickly. Serve with your choice of the following sauces.
nutrition Information per Serving
3 servings
93 Calories, 5 g Fat, 0 Cholesterol
GARLIC SAUCE — Combine 2 cloves minced garlic and 1⁄4 pound melted low cholesterol margarine.
Serve warm.
HERB YOGURT — Combine 1 cup plain yogurt, 1⁄4 cup finely chopped carrots, 1⁄4 teaspoon salt, and
1
⁄
2
teaspoon dill weed. Serve chilled.
1
1
ITALIAN SAUCE — Combine ⁄4 cup Italian style salad dressing and ⁄2 cup mayonnaise. Serve
chilled.
fReSH VeGeTable TimeTable
When using the fresh vegetable timetables below and on page 30, cook the vegetables the minimum amount of time indicated if you
prefer your vegetables crisp. If you prefer your vegetables soft, cook them the maximum amount of time indicated. TO pREVEnT
OVER-COOKInG, ALWAyS RELEASE pRESSURE qUICKLy AFTER COOKInG VEGETABLES.
If the timetable says to cook 0 minutes, this means to cook food until you hear and/or see a steady flow of steam escaping from
the pressure regulator, then release pressure quickly.
quantity of vegetables does not change pressure cooking times. More mature vegetables may require longer pressure cooking
times than given in chart.
FOR FRESh VEgETAbLES,
DO NOT FILL PRESSURE COOKER OVER 2⁄3 FULL!
CUPS OF COOKING TIME
CUPS OF COOKING TIME
VEGETABLE
SIZE
LIQUID
(MINUTES)
VEGETABLE
SIZE
LIQUID
(MINUTES)
Broccoli
Artichoke
Wash, trim, and
score hearts.
Whole
11⁄2
10
Wash, remove leaves
and tough stalk ends.
Score stems.
Whole
(1 inch stem
diameter)
1
1 - 2
Asparagus
Brussels Sprouts
Wash. Remove wilted
leaves. Cut offstem
ends.
Wash, break off
tough ends as far
down as stalks
snap easily.
Remove scales
if sandy or tough.
Tips
1
1
0 - 1
0 - 2
Whole
(1 inch
diameter)
1
1 - 3
Stems cut
into 1 inch
pieces
Cabbage (Green or Red)
Wash and cut into
Wedge
11⁄2
1
1 - 5
1 - 3
wedges. Secure leaves (31⁄2 inches)
by inserting a
Beans (Green or Wax)
Wash. Remove ends
and strings.
Whole or
pieces
1
1 - 3
toothpick through
leaves into core.
2 inches
Beans (Green Lima)
Wash and shell.
Carrots
Wash, brush and
scrape or peel.
Whole
1
2
1 - 2
15
Whole
11⁄2
4 - 8
1 - 2
Beets
(11⁄4 inch
diameter)
Wash thoroughly.
Remove all but 2
inches of top. Leave
roots on. After cooking
slip skins off.
Whole
(21⁄2 inch
diameter)
Slices
1
1
⁄4
inch
thick)
29
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fReSH VeGeTable TimeTable
CUPS OF COOKING TIME
CUPS OF COOKING TIME
VEGETABLE
SIZE
LIQUID
(MINUTES)
VEGETABLE
SIZE
LIQUID
(MINUTES)
Cauliflower
Peas (Green)
Wash and Shell.
Remove outer leaves
and stalk. Wash.
Remove discoloration
on flowerets.
Whole
Head
(6 inch
diameter)
11⁄2
2 - 5
Whole
1
2
0 - 2
15
Potatoes
Wash and scrub.
If desired, peel.
Whole
(21⁄2 inch
diameter)
Flowerets
1
1
0 - 2
0 - 2
Celery
Separate stalks.
Remove tough, stringy Stalk or
fibers. Wash
thoroughly.
11⁄2 inch
diameter
11⁄2
11⁄2
10
5
Whole
Slices
(3⁄4 inch
thick)
pieces
Corn (On-the-Cob)
Remove husk and
silk. Wash.
(1⁄2 inch
thick)
1
3
Whole
1
1
2 - 3
0 - 3
(21⁄2 inch
diameter)
Pumpkin
Cut into wedges.
Remove pulp,
seeds, and peel.
Wedges
(2 by 3
inches)
11⁄2
10
Greens (Beet, Spinach,
Swiss Chard, Turnip)
Remove wilted
leaves and root ends.
Wash thoroughly
several times,
Whole
leaves
Rutabaga
Wash, peel, and cut.
Cubes or
Slices
(1 inch
thick)
1
11⁄2
1
3
lifting from water
after each washing.
Squash (Winter)
Wash, peel, and cut.
Kohlrabi
Wash, peel, and
cut.
Cubes
12
Cubes or
Slices.
(1 inch
thick)
1
3
5
or Slices
(1 inch
thick)
Sweet Pepper
Wash. Remove stem,
core, and seeds.
Onions
Wash and peel.
Whole
(2 inch
11⁄2
Whole or
Cut up
0 - 3
diameter)
Sweet Potatoes
Wash and scrub.
Whole
11⁄2
1
10
3
Parsnips
Wash, peel or
scrape.
Whole
(2 inch
diameter)
11⁄2
10
Turnips
Wash, peel, and cut.
Cubes or
Slices
(1 inch thick)
Slices
(1⁄4 inch
thick)
1
0 - 2
30
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fRoZeN VeGeTable TimeTable
To assure even heating, separate a block of frozen vegetables. pour liquid into cooker. position trivet in cooker. place vegetables
in steamer basket on trivet. After cooking, RELEASE pRESSURE qUICKLy.
FOR FROZEN VEgETAbLES,
DO NOT FILL PRESSURE COOKER OVER 2⁄3 FULL!
CUPS OF COOKING TIME
CUPS OF COOKING TIME
VEGETABLE
LIQUID
(MINUTES)
VEGETABLE
LIQUID
(MINUTES)
Asparagus, Cut or Spears
Beans, Green, Wax, or French Style
Broccoli
1
1
1
1
1
1
1
2
1
2
2
1
1
2
Lima Beans
Mixed Vegetables
peas
1
1
1
1
1
2
2
1
1
1
Brussels Sprouts
Cauliflower
peas and Carrots
Spinach
Corn Cut
Squash, Cut into 1 inch cubes,
place in bowl in steamer basket
11⁄2
7
Corn on Cob
dRy beaNS aNd PeaS
The pressure cooker is ideal for preparing dry beans and peas when they are prepared according to the following soaking and
cooking directions. During the cooking period, dry beans and peas tend to froth, foam, and sputter and could cause the vent pipe
to become clogged. Therefore, ingredients and soaking instructions MUST be followed to keep foam at a safe level dur-
ing cooking Pressure cook only dry beans and peas listed in the timetable on page 32 Do not pressure cook soup mixes
containing dry beans and/or peas
1
The recipes in this section may be doubled. Be sure not to fill the pressure cooker over ⁄2 full (see page 6). When the recipe is
increased, the cooking time remains the same.
FOR DRy bEANS AND PEAS,
DO NOT FILL PRESSURE COOKER OVER 1⁄2 FULL!
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.
HOW TO SOAK DRY BEANS AND PEAS FOR PRESSURE COOKING:
2 cups dry beans or peas
1 tablespoon salt
1
⁄
4
cup vegetable oil
Water to well cover vegetables
place dry beans or peas in cooker. Add cooking oil, salt, and water to well cover beans or peas. Soak
overnight. In most instances, dry beans and peas will almost regain their original shape, freshness, and
color.
BAKED BEANS
1
2 cups navy beans
⁄4
cup catsup
1
1
⁄
⁄
2
teaspoon dry mustard
teaspoon ground pepper
1 8-ounce slice uncooked ham,
diced
4
1 medium onion, minced
31⁄2 cups water
• • • • • • •
1
1
⁄
⁄
4
cup molasses
cup brown sugar
3
Salt, as desired
Soak beans following the directions “How to Soak Dry Beans and peas for pressure Cooking” on this
page. Drain. Add drained navy beans and remaining ingredients except salt to cooker. Close cover
securely. place pressure regulator on vent pipe and COOK 45 MINUTES WITH A VERY SLOW,
STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR Let pressure
drop of its own accord. Season to taste with salt.
nutrition Information per Serving
4 servings
397 Calories, 6 g Fat, 8 mg Cholesterol
31
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ORANGE BAKED BEANS
2 tablespoons sherry or vinegar
2 cups navy beans
1
⁄
4
pound bacon, diced
2 teaspoons salt
1
1
1 cup orange juice
⁄2
teaspoon dry mustard
teaspoon ginger
Water
1
⁄
2
cup catsup
⁄4
2 tablespoons molasses
Soak beans following the directions “How to Soak Dry Beans and peas for pressure Cooking” on
page 31. Drain. Turn heat selector to medium and fry bacon. Remove excess drippings. Add beans,
orange juice, catsup, molasses, sherry, salt, mustard, ginger, and enough water to well cover beans.
Close cover securely. place pressure regulator on vent pipe and COOK 45 MINUTES WITHAVERY
SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR Let
pressure drop of its own accord.
nutrition Information per Serving
4 servings
353 Calories, 5 g Fat, 7 mg Cholesterol
dRy beaN aNd Pea TimeTable
Soak beans and peas according to directions on page 31 and drain. Use only the following dry beans and peas in your pressure
cooker place in cooker and add enough water to well cover beans or peas. Close cover securely. place pressure regulator on vent
pipe and cook according to the following timetable. LET pRESSURE DROp OF ITS OWn ACCORD.
FOR DRy bEANS AND PEAS,
DO NOT FILL PRESSURE COOKER OVER 1⁄2 FULL!
COOKING TIME
(MINUTES)
COOKING TIME
(MINUTES)
BEANS AND PEAS
BEANS AND PEAS
Black Beans
15-20
20
navy Beans
30
30
25
5
Black-Eyed peas
Great northern Beans
Kidney Beans
Lentils
pink Beans
30
pinto Beans
25
Whole Green peas
Whole yellow peas
20
5
Lima Beans
25
32
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RiCe
Because fluffy, flavorful steamed rice is ready in minutes in the pressure cooker, you can enjoy all the speed and convenience of
“instant” rice, without sacrificing any of the authentic, slow-cooked taste and texture of regular long grain rice.
Rice is low in sodium and fat and is cholesterol-free. And its versatility allows it to be used in recipes for soups, main dishes, side
dishes, and desserts.
During the cooking period, rice cooked directly in the pressure cooker tends to froth, foam, and sputter and could cause the vent
pipe to become clogged. Therefore, to eliminate frothing, foaming, and sputtering during the cooking period, rice must be
prepared in a bowl in the pressure cooker according to the following directions
One cup of rice will yield approximately 3 cups cooked rice. Before serving, fluff rice and separate the grains by lifting gently
with a fork while steaming.
1
The recipes in this section may be doubled. Be sure not to fill the pressure cooker over ⁄2 full (see page 6). When the recipe is
increased, the cooking time remains the same. The water or broth added to the metal bowl should be increased proportionately. Do
not increase the water poured into the cooker because this water is used for steaming and the cooking time is unchanged.
FOR RICE, DO NOT FILL PRESSURE COOKER OVER 1⁄2 FULL!
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.
STEAMED RICE
1 cup long grain white rice
11⁄2 cups water
2 cups water
Combine rice and 11⁄2 cups water in a metal bowl which fits loosely in cooker. Cover bowl firmly with
aluminum foil. pour 2 cups water into cooker. place bowl in steamer basket in cooker. Close cover
securely. place pressure regulator on vent pipe and COOK 5 MINUTES WITH A VERY SLOW,
STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR Let pressure
drop of its own accord. Open cooker and allow rice to steam uncovered 5 minutes.
nutrition Information per Serving
4 servings
168 Calories, 0 g Fat, 0 Cholesterol
BROWN RICE
21⁄2 cups water
1 cup natural brown rice
11⁄2 cups water
Combine brown rice and 11⁄2 cups water in a metal bowl which fits loosely in cooker. Cover bowl firmly
with aluminum foil. pour 21⁄2 cups water into cooker. place bowl in steamer basket in cooker. Close cover
securely. place pressure regulator on vent pipe and COOK 10 MINUTES WITH A VERY SLOW,
STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR Let pressure
drop of its own accord. Open cooker and allow rice to steam uncovered 5 minutes.
nutrition Information per Serving
4 servings
55 Calories, 1 g Fat, 0 Cholesterol
33
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WILD RICE
21⁄2 cups water
1 cup wild rice
2 cups water
Combine wild rice and 2 cups water in a metal bowl which fits loosely in cooker. Cover bowl firmly
with aluminum foil. pour 21⁄2 cups water into cooker. place bowl in steamer basket in cooker. Close
cover securely. place pressure regulator on vent pipe and COOK 20 MINUTES WITH A VERY
SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR for
al dente or crunchy rice or COOK 25 MInUTES for softer rice. Let pressure drop of its own accord.
Open cooker and allow rice to steam uncovered.
nutrition Information per Serving
4 servings
183 Calories, 0 Fat, 0 Cholesterol
SEASONED RICE PILAF
1
2 tablespoons margarine
1 onion, chopped
2 cups long grain white rice
2 cups chicken broth
13⁄4 cups water
⁄
⁄
⁄
2
2
4
teaspoon salt
teaspoon oregano
teaspoon pepper
1
1
2 cups water
place margarine in cooker. Turn heat selector to medium to melt margarine. Then sauté onions. Combine
onion with remaining ingredients except 2 cups water in a metal bowl which fits loosely in cooker.
Cover bowl firmly with aluminum foil. pour water into cooker. place bowl in steamer basket in cooker.
Close cover securely. place pressure regulator on vent pipe and COOK 5 MINUTES WITHA VERY
SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR Let
pressure drop of its own accord. Allow rice to steam uncovered for 5 minutes.
nutrition Information per Serving
8 servings
210 Calories, 4 g Fat, 0 mg Cholesterol
VARIATION: GRECIAN RICE PILAF
3
3
After pressure has dropped of its own accord, combine rice, ⁄4 cup frozen peas, ⁄4 cup pitted ripe
olives, cut in half, and 1 large red pepper, cut into bite size slices. Allow the rice to steam uncovered
5 minutes.
BROWN RICE WITH VEGGIES
1
1 cup natural brown rice
11⁄2 cups chicken stock or broth
1 2-ounce package sliced blanched
almonds
⁄2
⁄2
⁄2
cup diced celery
cup diced green pepper
cup sliced green onion
1
1
11⁄2 cups water
1 large tomato, peeled, seeded,
• • • • • • •
cup chopped parsley
1
chopped
⁄4
1
⁄2
cup diced carrot
Combine rice and chicken stock in a metal bowl which fits loosely in cooker. Stir in almonds and
vegetables. Cover bowl firmly with aluminum foil. pour 11⁄2 cups water into cooker. place bowl in
steamer basket in cooker. Close cover securely. place pressure regulator on vent pipe and COOK 10
MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE
PRESSURE REGULATOR Let pressure drop of its own accord. Open cooker, remove foil, and set
rice aside to steam. Stir in parsley.
nutrition Information per Serving
4 servings
290 Calories, 9.5 g Fat, 0 mg Cholesterol
34
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WILD RICE WITH RAISINS AND PECANS
1 tablespoon vegetable oil
2 cups water
1 medium onion, finely chopped
• • • • • • •
11⁄2 cups wild rice
⁄4
3
cup golden raisins
cup pecans, toasted
3
1
2 cups beef broth
⁄
pour vegetable oil into cooker. Turn heat selector to medium and sauté onion. Combine onion with wild
rice and beef broth in a metal bowl which fits loosely in cooker. Cover bowl firmly with aluminum foil.
pour water into cooker. place bowl in steamer basket in cooker. Close cover securely. place pressure
regulator on vent pipe and COOK 25 MINUTES WITH A VERY SLOW, STEADY FLOW OF
STEAM ESCAPING FROM THE PRESSURE REGULATOR Let pressure drop of its own ac-
cord. Open cooker and remove aluminum foil; add raisins and allow to steam for 5 minutes. Remove
bowl from cooker; stir in pecans.
nutrition Information per Serving
8 servings
167 Calories, 5 g Fat, 0 mg Cholesterol
RISOTTO WITH ARTICHOKE HEARTS
AND SUN-DRIED TOMATOES
1 tablespoon olive oil
1 133⁄4-ounce can artichoke
1 cup arborio rice
hearts, drained and coarsely
chopped
2 cloves garlic, minced
2 cups chicken broth
11⁄2 tablespoons fresh thyme or
1
1
⁄
⁄
3
cup white wine
cup dried tomatoes, chopped
11⁄2 teaspoons dried thyme
leaves
cup grated Parmesan cheese
3
11⁄2 cups water
⁄4
1
• • • • • • •
Salt and pepper
Heat oil in pressure cooker over medium heat; add rice and stir for 2 minutes until coated and slightly
translucent.Add garlic and cook for 1 minute. Combine rice, garlic, broth, white wine, and tomatoes in a
metal bowl which fits loosely in cooker. Cover bowl firmly with aluminum foil. pour water into cooker.
place bowl in steamer basket in cooker. Close cover securely. place pressure regulator on vent pipe and
COOK 8 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM
THE PRESSURE REGULATOR Let pressure drop of its own accord. Open cooker and remove foil.
Stir artichoke hearts, thyme, and parmesan cheese into rice. Season to taste with salt and pepper.
nutrition Information per Serving
4 servings
220 Calories, 5 g Fat, 4 mg Cholesterol
35
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deSSeRTS
Add a fabulous finale to any meal with cheesecake, pudding, custard and more. All can be prepared in minutes in your pressure
cooker. pressure cooking gives an even texture to pudding and a satiny feel to custards.
Desserts may be prepared in custard cups or any metal mold which is ovenproof and will fit loosely in the steamer basket in the
pressure cooker. Fill molds only 2⁄3 full to allow for expansion of food. Cover securely with aluminum foil shaped to the sides of
the mold. place the steamer basket in the cooker. Then place the mold or custard cups in the steamer basket. Up to four custard
cups of dessert can be pressure cooked at a time. place two custard cups in the steamer basket. Then, stack the other two custard
cups opposite the bottom two custard cups.
To test custards for doneness, insert a knife into the center. If the knife comes out clean, it is done. If not, it will be necessary to
bring the cooker back up to pressure and cook the custard a minute or two longer.
Do not cook applesauce, cranberries, or rhubarb in the pressure cooker.
2
The recipes in this section may be doubled. Be sure not to fill the pressure cooker over ⁄3 full (see page 6). When the recipe is
increased, the cooking time remains the same. Because the water in the dessert recipes is for steaming and the pressure cooking
time is unchanged, it is not necessary to increase the water.
FOR DESSERTS, DO NOT FILL
PRESSURE COOKER OVER 2⁄3 FULL!
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.
TAPIOCA PUDDING
1
2 cups skim milk
2 tablespoons quick cooking
tapioca
⁄3
⁄4
⁄2
cup sugar
teaspoon salt
teaspoon vanilla
1
1
4 egg whites, slightly beaten
11⁄2 cups water
Scald milk and tapioca. Remove from heat and let stand 15 minutes. Combine egg whites, sugar, salt,
and vanilla. Add milk and tapioca, stirring constantly. pour into individual custard cups. Cover each
cup firmly with aluminum foil. pour water into cooker. place custard cups in steamer basket in cooker.
place pressure regulator on vent pipe and COOK 5 MINUTES WITH A VERY SLOW, STEADY
FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR Release pressure
quickly. Unmold if desired.
nutrition Information per Serving
6 servings
88 Calories, 0 g Fat, 1 mg Cholesterol
RICE PUDDING
2 cups cooked white rice
2 cups skim milk
1
4 egg whites, slightly beaten
⁄
2
teaspoon vanilla
1
⁄3
cup sugar
11⁄2 cups water
1
⁄2
teaspoon salt
Combine milk, egg whites, sugar, and salt. Stir in rice and vanilla. pour into individual custard cups.
Cover each cup firmly with aluminum foil. pour water into cooker. place custard cups in steamer bas-
ket in cooker. Close cover securely. place pressure regulator on vent pipe and COOK 5 MINUTES
WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE
REGULATOR Release pressure quickly. Stir slightly and chill pudding.
nutrition Information per Serving
6 servings
141 Calories, 0 g Fat, 1 mg Cholesterol
VARIATION: FRUIT AND NUT RICE PUDDING
Substitute brown sugar for white and add 1⁄2 cup raisins or dates and 1⁄2 cup chopped walnuts to above
rice pudding.
36
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VANILLA CUSTARD
1
2 cups skim milk
⁄2
teaspoon vanilla
Nutmeg
4 egg whites, slightly beaten
1
1
⁄
4
cup sugar
teaspoon salt
11⁄2 cups water
⁄4
Combine milk, egg whites, sugar, salt, and vanilla. pour into individual custard cups. Sprinkle nutmeg
on custards. Cover each cup firmly with aluminum foil. pour water into cooker. place custard cups
in steamer basket in cooker. Close cover securely. place pressure regulator on vent pipe and COOK
5 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE
PRESSURE REGULATOR Release pressure quickly. Chill custard.
nutrition Information per Serving
5 servings
84 Calories, 0 g Fat, 2 mg Cholesterol
VARIATION: CHOCOLATE CUSTARD
Heat skim milk with 3 tablespoons cocoa. Follow vanilla custard directions.
VARIATION: COCONUT CUSTARD
Sprinkle 1 tablespoon coconut over top of each vanilla custard before cooking.
PETITE PUMPKIN CUSTARDS
1 16-ounce can solid-pack
pumpkin
1 14-ounce can sweetened
condensed milk
1 teaspoon finely chopped
candied ginger, optional
teaspoon ground cloves
1
⁄4
2 cups water
3 eggs, beaten
1 teaspoon ground cinnamon
• • • • • • •
Whipped cream, optional
Mix pumpkin, milk, eggs, cinnamon, ginger, and cloves. pour into individual custard cups. Cover each
cup firmly with aluminum foil. pour water into cooker. place custard cups in steamer basket in cooker.
Close cover securely. place pressure regulator on vent pipe and COOK 10 MINUTES WITHAVERY
SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR
Release pressure quickly. Refrigerate until chilled. Serve with whipped cream, if desired.
nutrition Information per Serving
8 servings
207 Calories, 6 g Fat, 97 mg Cholesterol
CHEESECAKE
1 8-ounce package cream cheese
1 3-ounce package cream cheese
2 eggs
1
⁄2
cup vanilla wafer crumbs
1
⁄2
cup sugar
21⁄2 cups water
Beat cream cheese until smooth. Add sugar and beat in eggs. pour mixture into buttered custard cups.
Top with vanilla wafer crumbs. Cover each cup firmly with aluminum foil. pour water into cooker. place
custard cups in steamer basket in cooker. Close cover securely. place pressure regulator on vent pipe and
COOK 15 MINUTES WITHAVERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM
THE PRESSURE REGULATOR Release pressure quickly. Cool cheesecake. Cut around inside of
cups to loosen and invert onto serving dish. Chill. Top with one of the following sauces, if desired.
nutrition Information per Serving
6 servings
305 Calories, 23 g Fat, 157 Cholesterol
CARAMEL SAUCE — Combine 1⁄4 cup soft cream cheese, 1⁄4 cup brown sugar, 1 tablespoon granu-
1
lated sugar, and ⁄4 teaspoon vanilla. Mix thoroughly. Spoon over cheesecake. Garnish with pecans.
Refrigerate until serving.
FRUIT SAUCE — Spoon canned fruit pie filling of your choice over cheesecake. Refrigerate until
serving.
37
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OATMEAL APPLE CRISP
4 cups apples, peeled and sliced
1 teaspoon cinnamon
1
1
1 tablespoon lemon juice
1 cup quick cooking oats
⁄
2
teaspoon salt
cup melted margarine
⁄
3
1
1
⁄
⁄
3
cup flour
cup brown sugar
21⁄2 cups water
2
Sprinkle apples with lemon juice. Combine oats, flour, brown sugar, cinnamon, salt, and margarine.
place alternate layers of apples and oat mixture (beginning with and ending with apples) in a buttered
metal bowl that will fit loosely in cooker. Cover bowl firmly with aluminum foil. pour water into cooker.
place bowl in steamer basket in cooker. Close cover securely. place pressure regulator on vent pipe and
COOK 20 MINUTES WITHAVERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM
THE PRESSURE REGULATOR Release pressure quickly.
nutrition Information per Serving
6 servings
321 Calories, 11 g Fat, 0 Cholesterol
PReSSuRe CaNNiNG
iN youR PReSSuRe CookeR aNd CaNNeR
pressure canning is recommended by the United States Department of Agriculture, Washington, D.C., as the only safe method for
canning low-acid foods—vegetables, meat, poultry, and fish. These instructions for canning at 15 pounds pressure are according
to research done by the Department of Food Science and nutrition, Agricultural Experiment Station, University of Minnesota, St.
paul, Minnesota.
WHY PRESSURE CANNING?
Water boils at 212° F. (except in mountainous regions) and this is sufficient to arrest or destroy some spoilage organisms—
enzymes, molds, and yeast. However, a temperature of 240° F. or above is needed to destroy harmful bacteria, especially
clostridium botulinum. In pressure canning, some of the water in the pressure Cooker-Canner is converted to steam and,
after all air is exhausted through the vent pipe and air vent/cover lock in cover, the pressure regulator is placed on vent
pipe. Expanding steam will close the air vent/cover lock and will then create pressure. As pressure within the pressure
Cooker-Canner increases, temperature increases—5 pounds pressure—228° F., 10 pounds pressure—240° F., 15 pounds pressure—
250° F.
Four specific agents produce food spoilage. They are enzymes, molds, yeast, and bacteria. Three of them . . . enzymes, molds, and
yeasts are easily destroyed by heat during the processing. Bacteria, especially clostridium botulinum, can be destroyed only with
temperatures above boiling. And their destruction is of prime importance.
If enzymes are not destroyed, the quality of food is lowered. Unchecked mold may spread through the entire contents of a container
of food. yeast causes fermentation. Bacteria spoilage falls into four groups:
(1) Fermentation, recognized by the formation of gas and acid, which causes food to sour, (2) Flat Sour, in which acid is produced,
but no gas is formed, (3) putrefaction, characterized by gas, bad odor, and sometimes by darkening of food, (4) Toxins or poison-
ous substances which may show no visible signs of spoilage unless other spoilage organisms are also present.
As a safeguard against using canned foods that may be affected with spoilage that is not readily detected, it is necessary to boil
all low-acid foods (all vegetables, meats, poultry, and seafood) to detect any odors or foaming from spoilage. If the food does not
smell or look right, discard it without tasting. Many times odors that cannot be detected in the cold product will become evident
while heating.
To detect spoilage at altitudes below 1,000 feet, boil foods for 10 minutes. At altitudes above 1,000 feet, add an additional minute
of boiling time for each additional 1,000 feet.
Foods high in acidity, fruits and tomatoes, may also be canned in a pressure Cooker-Canner.
Do not use this Pressure Cooker-Canner for canning at altitudes above 3,000 feet
Use this pressure Cooker-Canner for canning only half pint and pint jars. The Cooker-Canner will hold up to five half pint jars, up
to four regular pint jars, or up to three wide mouth pint jars at one time.
Note: For maximum canning capacity, you may want to remove the handles on the steamer basket.
38
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CaNNiNG VeGeTableS
young, tender, fresh vegetables, slightly immature, are better for canning than those which are overripe. As a rule, vegetables are
best if canned immediately after picking, since flavor decreases upon standing and often unpleasant color changes take place.Avoid
bruising vegetables because spoilage organisms grow more rapidly on bruised vegetables than on unblemished ones.
Wash and prepare garden fresh vegetables as you would for cooking.
Vegetables may be raw packed or precooked before they are processed. If raw, pack prepared vegetables into clean jars.
To precook vegetables, cover with boiling water and cook until heated through. pack precooked vegetables into clean jars. Leave
one inch head space in jars.
Can with or without salt. If salt is desired use only pure canning salt. Table salt contains a filler which may cause cloudiness in
bottom of jars. Add 1⁄2 teaspoon canning salt to each pint jar (1⁄4 teaspoon salt to each one-half pint) if desired.
Cover vegetables with boiling water leaving one inch head space.
When vegetables are precooked, some of their nutrients dissolve in the water; so whenever possible, the precooking water should
be used as liquid to cover the vegetables after packing in jars. However, there are a few vegetables, such as turnips, greens, kale,
and sometimes asparagus, which make the cooking water bitter. Do not use cooking water in these cases.
See “HOW TO pRESSURE CAn FOODS” on page 41. Also see “pROCESSInG TIME CHART” on page 41.
CaNNiNG meaT aNd PoulTRy
Cut meat or poultry into pieces convenient for canning. precook meat until red color changes to light brown. precook poultry until
medium done. precooking can be done by either boiling, frying, or roasting.
To precook by boiling, make a concentrated broth from bones and meat or poultry trimmings. Heat to boiling and precook meat
or poultry in broth.
Meat should not be browned with flour, nor should flour be used in the gravy of meat used for canning. It is desirable to use a little
liquid or broth with hot packed meats.
pack hot meat or poultry into clean jars leaving one inch head space. Do not pack tightly. Canning salt may be added, 1⁄2 teaspoon
for each pint (1⁄4 teaspoon salt to each one-half pint), or it may be added at serving time. Cover with hot liquid, broth, meat juice,
or water. It is important to leave one inch head space.
See “HOW TO pRESSURE CAn FOODS” on page 41. Also see “pROCESSInG TIME CHART” on page 41.
CaNNiNG fiSH aNd Seafood
Only fresh fish should be canned and these should be bled and thoroughly cleaned of all viscera and membranes when caught, or
as soon as possible. Canning should be restricted to the following proven varieties where it is definitely known that a product of
good quality may be obtained.
CLAMS, Whole (Littleneck)
Scrub clams and soak overnight in 10% brine. Open clams and wash in salted water using 1 tablespoon salt for each quart of wa-
ter. Cover clam meat with boiling water, to which 1⁄8 teaspoon citric acid crystals have been added to each quart of water. Allow
to stand 1 minute. pack loosely into clean, hot Mason jars, leaving 1 inch head space. Cover with hot concentrated clam juice to
1
⁄
4
inch from top.
See “HOW TO pRESSURE CAn FOODS” on page 41. Also see “pROCESSInG TIME CHART” on page 41.
CRAB
place crabs in ice water 1 to 2 minutes. Separate claws from body, remove waste portions and wash thoroughly. place bodies and
claws with 2 cups water in Cooker-Canner, and cook 5 minutes with a very slow, steady flow of steam escaping from the pressure
regulator. Release pressure quickly. Remove meat from shells. Wash thoroughly in salted water using 1⁄2 cup salt to 2 quarts water.
Drain and dip in solution of 1⁄2 cup vinegar to 2 quarts water. Drain and remove all excess moisture. pack loosely into clean, hot
Mason jars, leaving 1 inch head space. Add 1⁄2 teaspoon salt and cover with boiling water.
See “HOW TO pRESSURE CAn FOODS” on page 41. Also see “pROCESSInG TIME CHART” on page 41.
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FISH — General Method
Cod, Mackerel, Herring, Lake Trout, Whitefish, Mullet. Clean fish thoroughly, filet large fish or leave small pan fish whole. Cut
into container length pieces and soak in brine, 1 cup salt to 1 gallon water for 60 minutes. Drain. pack with skin side of fish to the
outside of the Mason jar. Leave 1⁄2 inch head space. Then submerge open jar in a kettle containing hot brine, 1⁄2 cup salt to 1 gallon
of water, and boil 20 minutes. Remove, invert, and drain thoroughly. Add a bay leaf and a slice of onion to each jar, if desired.
See “HOW TO pRESSURE CAn FOODS” on page 41. Also see “pROCESSInG TIME CHART” on page 41.
LOBSTER
plunge live lobsters in boiling, salted water, 2 tablespoons salt to 1 gallon water. Cook 15 to 30 minutes depending on size. Remove
1
and dip in cold lightly salted water. Remove meat and wash quickly. Drain. Dip meat in solution of ⁄2 cup vinegar to 2 quarts
1
water. Drain and remove all excess moisture. pack in clean, hot Mason jars, leaving ⁄2 inch head space. Cover with hot brine,
11⁄2 tablespoons salt to 2 quarts water.
See “HOW TO pRESSURE CAn FOODS” on page 41. Also see “pROCESSInG TIME CHART” on page 41.
SALMON
Clean and wash fish thoroughly. Cut into container length pieces, leaving in backbone. Soak in brine, 1⁄2 lb. salt to 1 gallon water,
for 60 minutes. Drain well. pack solidly in Mason jars leaving 1⁄2 inch head space.
See “HOW TO pRESSURE CAn FOODS” on page 41. Also see “pROCESSInG TIME CHART” on page 41.
SHRIMP
Shrimp should be canned when absolutely fresh as they deteriorate quickly. Wash shrimp thoroughly, peel, and wash again. Cover
with cold brine, 1⁄2 cup salt to 1 quart water, for 20 to 30 minutes depending on size. Drain. place on canning rack and cook 6 to 8
minutes in boiling brine, proportions as above. Dry shrimp. pack loosely in clean, hot Mason jars leaving 1 inch head space. Fill
containers with boiling brine, 11⁄2 tablespoons salt to 1 quart water, leaving 1 inch head space.
See “HOW TO pRESSURE CAn FOODS” on page 41. Also see “pROCESSInG TIME CHART” on page 41.
CaNNiNG fRuiTS aNd TomaToeS
Foods high in acidity, fruits and tomatoes, may be canned in a pressure Cooker-Canner. The pressure processing method for fruits
and tomatoes gives a heat treatment equivalent to the much longer processing in a boiling water bath canner.
Select firm, fully-ripened but not soft fruit or tomatoes. Do not can overripe tomatoes. Wash, peel, core, or remove pits if neces-
sary. To loosen skins of peaches, apricots, and tomatoes, blanch for one-half minute in boiling water. Dip into cold water and peel.
Cherries and plums are usually canned whole. prick the skins with a fork to prevent them from breaking during processing. Leave
fruit whole or cut as desired (halves, slices, chunks).
Some fruits tend to darken while they are being prepared. To prevent the darkening, place fruit in an ascorbic acid solution (1
teaspoon ascorbic acid to 1 gallon water) or use ascorbic acid or citric acid mixtures according to package instructions.
Although fruit has better color, shape, and flavor when it is canned with sugar, it may be canned unsweetened if desired. Sugar is
used for flavor. It is not used in high enough concentration to act as a preservative.
White sugar is preferable to brown sugar for canning. Light corn syrup or honey may be used to replace up to one-half the sugar.
If you wish to use sugar substitutes, follow package instructions.
The amount of sugar desirable to use in preparing syrups will depend upon the tartness of the fruit and on family preference. It
should be remembered that fruit, when heated, releases some of its juices which will dilute the syrup in proportion to the juiciness
of the fruit.
SyRuPS foR CaNNiNG fRuiTS
SUGAR pER
yIELD OF
SyRUp
qUART OF LIqUID
SyRUp
1
Very Light
Light
Medium
Heavy
⁄2
cup
4 cups
41⁄2 cups
5 cups
1 cup
2 cups
3 cups
51⁄2 cups
Heat sugar with water or juice until sugar is dissolved. Add fruit and cook until heated through. pack fruit into clean Mason jars to
within 1⁄2 inch of top of jar. Cover with hot liquid leaving 1⁄2 inch head space. The liquid may be syrup, fruit juice, or plain water.
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If preferred, fruit, except apples, cranberries, figs, and strawberries may be packed raw into containers and covered with boiling
hot syrup. When this is done, processing time need not be increased. When fruit is packed cold, it shrinks during processing, and
the container is less full than when fruit is preheated in boiling syrup before packing.
pack tomatoes into clean jars to within 1⁄2 inch of top of jar, press down to release juice and fill spaces. Add 1 tablespoon lemon
juice per pint. Add 1⁄2 teaspoon canning salt to each pint jar (1⁄2 teaspoon salt to each one-half pint) if desired. See “HOW TO pRES-
SURE CAn FOODS” on page 41. Also see “pROCESSInG TIME CHART” on page 41.
How To PReSSuRe CaN foodS
1. place 5 cups boiling water in Cooker-Canner for processing. To prevent water stains on jars, add 1 tablespoon white vinegar
to water in Cooker-Canner.
2. place steamer basket in Cooker-Canner.
3. Adjust caps on jars according to closure manufacturer’s instructions.
4. place jars in steamer basket in Cooker-Canner.
5. Close the cover following step 5 on page 4.
6. Exhaust air from the Cooker-Canner and jars by adjusting heat to a relatively high heat setting to obtain a free flow of steam
from the vent pipe. Reduce heat to maintain a moderate steam flow. Allow steam to flow for 5 minutes.
7. place pressure regulator/steam release valve on vent pipe with lever aligned with pressure arrow. Continue heating until you
hear and/or see a steady flow of steam escaping from the pressure regulator. processing time begins when this occurs.
8. Lower the heat to maintain a very slow, steady flow of steam escaping from the pressure regulator and process foods according
to the chart below.
9. At the end of processing time, turn the burner to OFF and remove Cooker-Canner from burner. Let pressure drop of its own
accord.
10. Remove pressure regulator and let Cooker-Canner cool for 10 minutes. Open cover and remove jars.
PRoCeSSiNG Time CHaRT
processing times at 15 pounds pressure, as given in this chart, apply only to altitudes up to 3,000 feet. Do not use this pressure
cooker and canner for canning at altitudes above 3,000 feet processing times are for 1⁄2 pint and pint jars.
Fruit & Vegetables
Minutes
Meat & Seafood
Minutes
Fruits . . . . . . . . . . . . . . . . . . . . . 0
Asparagus . . . . . . . . . . . . . . . . . 25
Beans, lima . . . . . . . . . . . . . . . . 40
Beans, snap . . . . . . . . . . . . . . . . 25
Beets, whole or sliced . . . . . . . . 25
Carrots . . . . . . . . . . . . . . . . . . . . 25
Corn, whole kernel . . . . . . . . . . . 60
Greens, all kinds. . . . . . . . . . . . . 45
Mushrooms . . . . . . . . . . . . . . . . 30
Okra . . . . . . . . . . . . . . . . . . . . . . 25
Okra & Tomatoes . . . . . . . . . . . . 25
peas, green . . . . . . . . . . . . . . . . . 40
peas, black-eyed . . . . . . . . . . . . 40
potatoes, new-whole . . . . . . . . . 30
Squash, cubed . . . . . . . . . . . . . . 30
Sweet potatoes . . . . . . . . . . . . . . 60
Tomatoes . . . . . . . . . . . . . . . . . . 0
Beef . . . . . . . . . . . . . . . . . . . . . . 60
pork . . . . . . . . . . . . . . . . . . . . . . 60
Lamb . . . . . . . . . . . . . . . . . . . . . 60
Veal . . . . . . . . . . . . . . . . . . . . . . 60
poultry (with bone) . . . . . . . . . . 40
Game meat . . . . . . . . . . . . . . . . 60
Game fowl (with bone) . . . . . . . 40
Clams (Littleneck) . . . . . . . . . . . 35
Crab meat . . . . . . . . . . . . . . . . . 35
Fish . . . . . . . . . . . . . . . . . . . . . . 90
Lobster* . . . . . . . . . . . . . . . . . . . 45
Salmon . . . . . . . . . . . . . . . . . . . . 90
Shrimp . . . . . . . . . . . . . . . . . . . . 30
*Use only 1⁄2 pint Mason jars.
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ReCiPe iNdex
COOKING
SOUPS AND STOCKS 10
Beef Tomato Soup . . . . . . . . . . . . 11
Black Bean Soup . . . . . . . . . . . . . 11
Brown Beef Soup . . . . . . . . . . . . . 11
Brown Beef Soup Stock . . . . . . . . 11
Chicken Dumpling Soup . . . . . . . 10
Chicken noodle Soup. . . . . . . . . . 10
Chicken Rice Soup . . . . . . . . . . . 10
Chicken Soup . . . . . . . . . . . . . . . . 10
Chicken Soup Stock . . . . . . . . . . 10
Minestrone . . . . . . . . . . . . . . . . . . 12
Onion Soup. . . . . . . . . . . . . . . . . . 11
potato Soup. . . . . . . . . . . . . . . . . . 13
Seafood Gumbo . . . . . . . . . . . . . . 12
Vegetable Soup . . . . . . . . . . . . . . . 11
Zesty Homemade Chili . . . . . . . . 13
Bayou Bounty Chicken. . . . . . . . . 19
California Chicken . . . . . . . . . . . . 18
Chicken Breasts Tarragon . . . . . . 18
Chicken Cacciatore . . . . . . . . . . . 21
Chutney Chicken . . . . . . . . . . . . . 18
Cornish Hen pimiento . . . . . . . . . 21
Herbed Chicken . . . . . . . . . . . . . . 20
poultry Timetable . . . . . . . . . . . . . 21
Soy Chicken . . . . . . . . . . . . . . . . . 17
Sweet ’n Sour Chicken . . . . . . . . 19
Turkey Breast . . . . . . . . . . . . . . . . 19
Frozen Vegetable Timetable . . . . . 31
Garlic Mashed potatoes . . . . . . . . 28
Glazed Root Vegetables . . . . . . . . 28
DRY BEANS AND PEAS 31
Baked Beans . . . . . . . . . . . . . . . . 31
Dry Bean and pea Timetable . . . . 32
Orange Baked Beans . . . . . . . . . . 32
RICE 33
Brown Rice . . . . . . . . . . . . . . . . . 33
Brown Rice with Veggies . . . . . . 34
Grecian Rice pilaf . . . . . . . . . . . . 34
Risotto with Artichoke Hearts
and Sun-Dried Tomatoes. . . . . . 35
Seasoned Rice pilaf . . . . . . . . . . . 34
Steamed Rice . . . . . . . . . . . . . . . . 33
Wild Rice . . . . . . . . . . . . . . . . . . . 34
Wild Rice with Raisins
MEATS 22
Apricot Barbecue pork Roast. . . . 24
Beef pot Roast . . . . . . . . . . . . . . . 22
Beef Stew . . . . . . . . . . . . . . . . . . . 23
Corned Beef . . . . . . . . . . . . . . . . . 24
Meat Timetable. . . . . . . . . . . . . . . 26
porcupine Meatballs . . . . . . . . . . 22
pork Loin Roast . . . . . . . . . . . . . . 25
Spaghetti Meat Sauce . . . . . . . . . 23
Spareribs with Barbecue Sauce . . 24
Stuffed pork Chops. . . . . . . . . . . . 25
Swiss Steak. . . . . . . . . . . . . . . . . . 23
Wiener Schnitzel. . . . . . . . . . . . . . 25
SEAFOOD 14
Haddock in Cheese Sauce . . . . . . 16
Lemon ’n Dill Cod, new
potatoes, and Broccoli . . . . . . 14
Marinated Tuna. . . . . . . . . . . . . . . 14
poached Halibut with
Vegetables . . . . . . . . . . . . . . . . . 16
Salmon Steaks Moutarde . . . . . . . 16
“Scampi Style” Shrimp . . . . . . . . 15
Seafood Timetable . . . . . . . . . . . . 17
Shrimp Jambalaya . . . . . . . . . . . . 15
and pecans. . . . . . . . . . . . . . . . . 35
DESSERTS 36
Cheesecake . . . . . . . . . . . . . . . . . 37
Chocolate Custard . . . . . . . . . . . . 37
Coconut Custard. . . . . . . . . . . . . . 37
Fruit and nut Rice pudding . . . . . 36
Oatmeal Apple Crisp . . . . . . . . . . 38
petite pumpkin Custards . . . . . . . 37
Rice pudding . . . . . . . . . . . . . . . . 36
Tapioca pudding . . . . . . . . . . . . . 36
Vanilla Custard . . . . . . . . . . . . . . 37
VEGETABLES 27
Artichokes ’n Sauce. . . . . . . . . . . 29
Broccoli ’n Rice . . . . . . . . . . . . . 28
Casserole of Vegetables . . . . . . . . 27
Fresh Vegetable Timetable . . . . . . 29
POULTRY 17
Arroz Con pollo . . . . . . . . . . . . . . 20
CANNING
Fish and Seafood . . . . . . . . . . . . . 39
Fruits. . . . . . . . . . . . . . . . . . . . . . . 40
How to pressure Can Foods . . . . . 41
Meats . . . . . . . . . . . . . . . . . . . . . . 39
poultry . . . . . . . . . . . . . . . . . . . . . 39
pressure Canning in your
processing Time Chart . . . . . . . . . 41
Tomatoes. . . . . . . . . . . . . . . . . . . . 40
Vegetables. . . . . . . . . . . . . . . . . . . 39
pressure Cooker and Canner . . . 38
42
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SeRViCe aNd PaRTS iNfoRmaTioN
If you have any questions regarding the operation of your Presto cooker or need parts for your cooker, call our Consumer
Service Department weekdays between 8:00 AM and 4:30 pM (Central Time) at 1-800-877-0441 or write:
nATIOnAL pRESTO InDUSTRIES, InC.
Consumer Service Department
3925 north Hastings Way, Eau Claire, Wisconsin 54703-3703
you may also email inquiries to contact@GoPresto com Inquiries will be answered promptly by telephone, letter, or email. When
writing, please include a phone number and a time when you can be reached during weekdays, if possible.
When ordering replacement parts, please specify the model number found stamped on the bottom of the cooker body
Any maintenance required for this cooker, other than that described in the Care and Maintenance section of this book (pages
7 and 8), should be performed by our Factory Service Department. Be sure to indicate date of purchase and a description of the
problem when sending a cooker for repair. Send cookers for repair to:
CAnTOn SALES AnD STORAGE COMpAny
presto Factory Service Department
555 Matthews Drive, Canton, MS 39046-0529
The presto Factory Service Department is equipped to service all pRESTO appliances and supply genuine pRESTO parts.
Genuine pRESTO replacement parts are manufactured to the same exacting quality standards as pRESTO appliances and are
engineered specifically to function properly with its appliances. presto can only guarantee the quality and performance of genuine
pRESTO parts. “Look-alikes” might not be of the same quality or function in the same manner. To ensure that you are buying
genuine pRESTO replacement parts, look for the pRESTO trademark.
Cooker replacement parts are available at presto Authorized Service Stations and may also be available at hardware stores and
In California, cookers may be delivered to your nearest presto Authorized Service Station. California residents seeking warranty
or service information may call 1-800-877-0441.
PRESTO Limited Warranty
This quality pRESTO appliance is designed and built to provide many years of
satisfactory performance under normal household use. presto pledges to the original
owner that should there be any defects in material or workmanship during the first
twelve (12) years after purchase, we will repair or replace it at our option. Our pledge
does not apply to damage caused by shipping. To obtain service under the warranty,
return this pRESTO product, shipping prepaid to the Factory Service Department.
California residents may deliver this pRESTO product to their nearest pRESTO
Authorized Service Station. When returning a product, please include a description of
the defect and indicate the date the appliance was purchased.
We want you to obtain maximum enjoyment from using this pRESTO appliance and
ask that you read and follow the instructions enclosed. Failure to follow instructions,
damage caused by improper replacement parts, abuse or misuse will void this pledge.
This warranty gives you specific legal rights, and you may also have other rights which
vary from state to state. This is presto’s personal pledge to you and is being made in
place of all other express warranties.
NATIONAL PRESTO INDUSTRIES, INC
Eau Claire, Wisconsin 54703-3703
US patent 4932550
Form 72-299C
43
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