8-Quart Stainless Steel
Pressure Cooker
and Canner
2007 by National Presto Industries, Inc.
instructions and Recipes
Table of ConTenTs
Important Safeguards
Introduction
Getting Acquainted
How to Use
Important Safety Information
Care and Maintenance
Helpful Hints
Questions and Answers
2
2
3
4
5
6
7
8
Soups and Stocks 10
Seafood 13
Poultry 17
Meats 21
Vegetables 26
Dry Beans and Peas 29
Grains 31
Desserts 34
Recipe Index 37
Service and Parts Information 38
Warranty 38
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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 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.
Pressure Regulator/
Steam Release Valve
Fig A
Air Vent/
Cover Lock
Overpressure
Plug
Secondary
Cover
Vent Pipe
Handle
Primary Cover
Handle
Sealing Ring
Cover
Steamer Basket
Stainless
Steel Body
Trivet
Stop Tab
Before the first use, remove the sealing ring (Fig. B) by
simply pulling it out of the inside rim of the cover.
Lock
Pin
Wash sealing ring, cover, body, trivet, and steamer basket
(Fig. A) in hot, sudsy water to remove any packaging
material and white manufacturing lubricant. Rinse all
parts with warm water and dry. Then, replace the seal-
ing ring, being careful to fit it under the stop tabs and
the lock pin (Fig. B) which are located on the inside rim
of the cover.
Sealing Ring in
Sealing Ring
Groove
Stop Tab
Fig B
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How To use
To assure the very best results every time, carefully follow these step-by-step instructions for pressure cooking. you may find it
helpful to refer back to Fig. A on page 3.
1. Prepare ingredients according to the directions in the pressure cooking recipe you have selected. If a larger quantity is desired,
you may double ingredients. Be sure not to overfill the pressure cooker (see page 5).
Pour liquid into the cooker body, as specified in the recipe or timetable. This liquid is usually water. However, some recipes
will call for other liquids, such as wine.
Fig C
2. Place the trivet and steamer basket into the cooker, if called for in the recipe (see Helpful
Hints on page 7 for guidance on when to use). If using the trivet, position it in the cooker
so the loop ends are towards the bottom of the cooker (Fig. C).
Loop Ends
3. IMPORTANT: Look through the vent pipe to make certain that it is clear before closing
Position the trivet in the cooker so the loop
the cover (Fig. D). See safety information on page 5.
ends are towards the bottom of the cooker.
Place the cover over the body (Fig. E), aligning the mark on the cover with the arrow
on either of the body handles. Move the cover handle slightly until the cover drops into
Fig D
position.
4. Close the cover securely by rotating it 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 F) Do not try to rotate it beyond this point.
Vent Pipe
5. Place the pressure regulator on the vent pipe and rotate clockwise until the lever on the
regulator is aligned with the pressure arrow (Fig. G).
Air Vent/
Cover Lock
Vent Pipe
Note: It may be necessary to apply slight pressure
when positioning the regulator on the vent pipe to
seat it properly.
6. 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.
“”
Mark
Fig E
Fig F
NOTE: The air vent/cover lock may move up and
Pressure
down a few times when cooking first begins as it automatically exhausts air from the
pressure cooker. Steam will be noticeable. This is normal. When pressure begins to build,
it slides up, locking the cover on. Once the cooker has sealed, the air vent/cover lock will
remain in the up position until pressure is released (Fig. H).
Regulator
S
A
E
L
R
7. Cooking time begins when you hear and/or see a steady flow of steam releasing from the
pressure regulator. Lower the heat as necessary to maintain a very slow, steady flow of
steam and 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.
E
T
R
U
S
E
R
Pressure
Arrow
Lever
Fig G
8. When cooking time is complete, turn off burner. If using an electric stove, remove pressure
cooker from burner.
Air Vent/Cover Lock in
9. Reduce pressure according to the recipe or timetable
UP Position. Pressure in Unit.
Air Vent/Cover Lock in DOWN
Position. No Pressure in Unit.
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 in-
structions state, “Cool cooker at once,” you can release
pressure safely using either of the following quick cool
methods:
A) Turn the pressure regulator/steam release valve
Fig H
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counter-clockwise until the lever on the regulator is aligned with the steam release
arrow (Fig. I). Steam will be rapidly released.
Pressure Regulator/Steam
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 I
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 (see page 6).
B) Cool the pressure cooker under a running water faucet or pour cold water over it until pressure is completely reduced. Pres-
sure is completely reduced when the air vent/cover lock has dropped. Note: Do not set hot cooker in a molded sink as it
could damage the sink
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 care-
fully 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 6 and 7.
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 ensure safe operation, make sure you always observe the following simple rules whenever
you use the pressure cooker:
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. Many foods tend to expand when
cooked. If the cooker is overfilled, expansion of food may cause the vent pipe to become blocked or clogged. If the vent pipe
becomes blocked, it cannot relieve excess pressure.
There are a few foods such as rice, grains, dry beans and peas, and soups which expand
so much or foam and froth while cooking that the cooker should never be filled above
2⁄3 Fill Line
the 1
⁄
2
fill line. For other foods, never fill the cooker above the 2
fill line.
⁄
3
1⁄2 Fill Line
For your convenience, both the 2
side of the pressure cooker body (see Fig. J). The upper marking indicates the 2
level and the lower the 1
full level. In addition, in each section of the recipes you will
find instructions on the maximum fill level for each type of food.
⁄3
and 1
⁄2
full levels are marked by indentations on the
full
⁄3
⁄2
Reminder: When cooking any food, do not let any portion extend above the
maximum fill mark When cooking rice, grains, dry beans and peas, and soups,
the cooker should never be more than
½
full
Fig J
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 possible discoloration and/or
damage to the cooker.
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3. Always look through the vent pipe before using the cooker to make sure it is clear — If the vent pipe is blocked, it cannot
function as it should and thus cannot relieve excess pressure. Pressure may then build to unsafe levels. To clean the vent pipe,
see the “Care and Maintenance” section below.
4. Always fully close the pressure cooker — The cooker is fully closed when the cover handles are 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 pres-
sure 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. F). 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 cooker. When it is up, there is pressure. When it is down, there is no pressure in the cooker and it can be opened. If the
pressure cooker is opened before all of the pressure is released, the contents of the cooker will erupt and could cause bodily
injury or property damage.
6. Replace the overpressure plug if it is hard, deformed, cracked, worn or pitted — 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 becomes 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 use the released overpressure plug
7. Always follow special procedures found in the instruction book when pressure cooking rice, grains, and dry beans and
peas — During cooking, dry beans and peas tend to froth and foam which could cause the vent pipe to become blocked.
Therefore, dry beans and peas need to be soaked and cooked according to instructions beginning on page 29. Using this method
will keep foam at safe levels during cooking. Like dry beans and peas, rice and grains tend to froth and foam during cooking;
therefore, to contain foaming and frothing during the cooking period, rice and grains must be prepared in a bowl in the pressure
cooker according to directions on page 31.
8. Never pressure cook applesauce, cranberries, rhubarb, cereals, pastas, dried soup mixes, or dry beans and peas which
are not listed in the chart on page 29 — These foods expand so much as a result of foaming and frothing that they should
never be cooked under pressure.
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 with 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. K). Also clean the vent pipe nut as shown.
3. Occasionally remove the air vent/cover lock in the pressure cooker cover handle
for cleaning. 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. L). 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 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. M). Place a finger over the handle hole (to
Fig K
Fig M
Fig L
Cover
Handle
Hole
keep the cover lock from falling out) and turn the cover over.
Rubber
Gasket
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.
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4. 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. N). When the overpressure plug is properly installed, the word (TOP) will
be visible on the overpressure plug when viewing the outside of the cover.
Fig N
Top
5. To bring out its luster, the outside surface of your pressure cooker can be cleaned
occasionally with a silver polish or any other fine, non-abrasive polish. If food
residue adheres to the pressure cooker body, clean with a vegetable brush, a nylon
pad, or a non-abrasive powder cleanser, such as Bon ami* polishing cleanser or
Overpressure Plug
Cameo* copper, brass & porcelain cleaner. Do not use steel wool or cleaners with chlorine bleach.
Take care not to overheat your stainless steel pressure cooker. Very high heat can sometimes cause vari-colored stains, called
heat tints, in stainless steel. Heat tints can usually be removed by using a non-abrasive powder cleanser.
6. 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.
7. As is the case of all cookware, avoid chopping or cutting food inside the cooker with a knife or other sharp utensil.
8. If the body or cover handles become loose, tighten them with a screwdriver.
9. The sealing ring, overpressure plug, and rubber gasket of the air vent/cover lock may shrink, become hard, 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 sealing ring, overpressure plug, and small rubber gasket of the air vent/cover lock.
Replace the sealing ring and overpressure plug at least every two years.
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.
10. 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 con-
tinues, clean or replace the overpressure plug and/or air vent/cover lock assembly. 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 38).
11. If the pressure cooker becomes difficult to open or close, the sealing ring 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 38).
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. If it is desirable to blend flavors, do not use the trivet and steamer basket.
*Bon ami polishing cleanser is a registered trademark of Faultless Starch/Bon Ami Co. Cameo copper, brass & porcelain cleaner is a registered trademark of Church & Dwight Co., Inc.
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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.
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.
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 and fresh vegetables. For other foods, like meats, soups,
and grains, let the pressure drop of its own accord.
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%
1
Because pressure cooking times are increased at altitudes above 2000 feet, an additional ⁄2 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. you may also
reached during weekdays, if possible. Written inquiries will be answered promptly by letter or telephone.
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. O) and/or on the sealing ring. Use a pastry brush, a piece of cloth, or your
fingertips and be sure to wipe off any excess oil.
Apply Cooking
Oil Here
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.
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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
29. Do not pressure cook soups containing barley, rice, pasta, grains, dry beans and peas which are not listed in the chart
on page 29, and dried soup mixes because they have a tendency to foam, froth, and sputter and could clog the vent pipe.
Cooked barley, rice, grains, pasta, dry beans and peas which are not listed in the chart on page 29, and dried soup mixes should be
added to the soup after pressure cooking.
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
1
11⁄2 pounds chicken, cut into
serving pieces
⁄
⁄
cup chopped onion
cup chopped celery
2
1
4
4 cups water
1 teaspoon salt
1
1
⁄
2
cup sliced carrots
⁄
4
teaspoon black pepper
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 12
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. Remove meat from bones
and return meat to cooker. Heat through.
Nutrition Information Per Serving
4 servings
160 Calories, 8 g Fat, 54 mg Cholesterol
Delicious Soups From Chicken Soup...
CHICKEN SOUP STOCK — Strain Chicken Soup to make stock.
CHICKEN NOODLE SOUP — Bring soup to a boil. Add fine noodles and simmer, uncovered, 10
to 15 minutes. Salt and pepper to taste.
4 servings
CHICKEN DUMPLING SOUP — Mix together 1 beaten egg, 1⁄2 cup milk, and 1⁄2 teaspoon salt. 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 1 cup cooked rice to Chicken Soup. Heat through. Salt and pepper
to taste.
4 servings
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BROWN BEEF SOUP
1
11⁄2 pounds lean beef, cut into
1 inch cubes
4 cups water
⁄
cup chopped celery
4
1 bay leaf
1 teaspoon parsley flakes
1 teaspoon salt
1
1
⁄
⁄
cup chopped onion
cup sliced carrots
2
1
⁄
4
teaspoon black pepper
2
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 12
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
295 Calories, 15 g Fat, 110 mg Cholesterol
Delicious Soups From Brown Beef Soup...
BROWN BEEF SOUP STOCK — Strain Brown Beef Soup to make stock.
ONION SOUP — Pour 2 tablespoons vegetable oil into cooker and sauté 11⁄2 cups thinly 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 min-
utes 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
BEEF TOMATO SOUP — Add 2 cups tomato juice and 1 cup cooked rice to Brown Beef Soup.
Heat through.
8 servings
BLACK BEAN SOUP
2 cups dried black beans
1 tablespoon olive or vegetable oil
1 cup chopped onion
3 cloves garlic, minced
1-2 jalapeño chiles, seeded,
deveined, minced
4 cups chicken stock or broth
2 cups sliced carrots, 3⁄4-inch thick
1 tablespoon packed brown sugar
2 teaspoons white wine vinegar
• • • • • • •
1 cup loosely packed fresh cilantro,
chopped
1 tablespoon chili powder
11⁄2 teaspoons oregano
Salt to taste
1
⁄
teaspoon allspice
2
Soak beans according to instructions on page 29. Pour oil in pressure cooker. Sauté onion, garlic,
chiles, chili powder, oregano, and allspice for 2 minutes. Stir in beans, chicken stock, carrots, brown
sugar, and vinegar. Close cover securely. Place pressure regulator on vent pipe and cook 12 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.
Nutrition Information Per Serving
8 servings
231 Calories, 3 g Fat, 0 mg Cholesterol
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SAFFRON FISH STEW
1 can (141⁄2 ounces) chicken broth
Pinch of saffron threads
or 1⁄4 teaspoon turmeric
1
⁄
cup dry white wine
4
4 new red potatoes, quartered
3 carrots, cut into 1⁄2-inch chunks
1 medium onion, finely chopped
2 cloves garlic, minced
• • • • • • •
1 pound firm fish (halibut, haddock,
cod, pollack) fresh or thawed,
cut into 8 pieces
1 small red pepper, cut into chunks
1 cup frozen peas, thawed
1
⁄
cup chopped parsley
4
1 bay leaf
Place broth, wine, potatoes, carrots, onion, garlic, parsley, bay leaf, and saffron in pressure cooker. 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. Cool cooker at once Add fish, pepper, and peas.
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. Cool cooker at once Discard bay leaf.
Nutrition Information Per Serving
8 servings
174 Calories, 1 g Fat, 40 mg Cholesterol
MINESTRONE
11⁄2 teaspoons basil
1 pounds lean beef, cut into
1-inch cubes
5 cups water
1 teaspoon salt
1 bay leaf
1
1 can (14-15 ounces) diced
⁄
4
teaspoon black pepper
• • • • • • •
tomatoes
cup chopped onion
1
⁄
1 can (16 ounces) Great
Northern beans
1 can (15 ounces) cut green
beans, drained
2
1 cup sliced carrots
1
⁄
cup chopped celery
4
1 clove garlic, minced
2 tablespoons parsley flakes
2 ounces fine noodles
Place beef, water, tomatoes, onions, carrots, celery, garlic, parsley, basil, salt, bay leaf, and pepper 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 ac-
cord Add Great Northern beans, green beans, and noodles. Simmer uncovered 10 minutes. Garnish
with Parmesan cheese, if desired.
Nutrition Information Per Serving
10 servings
234 Calories, 6 g Fat, 44 mg Cholesterol
POTATO SOUP
1
1 tablespoon vegetable oil
⁄
4
teaspoon basil
• • • • • • •
1 cup finely chopped onions
1
⁄
2
cup finely sliced celery
1 can (12 ounces) evaporated
skim milk
3 cups chicken broth
4 cups peeled, diced potatoes
Salt to taste
1
⁄
4
teaspoon white pepper
Heat oil in pressure cooker over medium heat. Sauté onion and celery until soft. Add broth, potatoes,
pepper, and basil to pressure cooker. Close cover securely. Place 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.
Nutrition Information Per Serving
6 servings
160 Calories, 2 g Fat, 2 mg Cholesterol
12
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ZESTY HOMEMADE CHILI
11⁄2 pounds ground beef
1 can (8 ounces) tomato sauce
1 tablespoon salt
1 teaspoon ground cumin
1
1
1
1
⁄
cup water
⁄
2
⁄
2
⁄
4
teaspoon black pepper
teaspoon oregano
teaspoon cayenne pepper
• • • • • • •
2
1 cup chopped onion
3
⁄
cup chopped green pepper
4
2 cloves garlic, finely chopped
1 tablespoon chili powder
1 can (15 ounces) kidney beans,
drained and rinsed
1
⁄
teaspoon black pepper
2
Turn heat selector to medium and brown meat. 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
4 servings
432 Calories, 17 g Fat, 111 mg Cholesterol
seafood
Seafood is the basis of some of the healthiest and most nutritious meals you can make. It is an excellent source of protein, a good
source of minerals, and some vitamins, and it’s low in fat and sodium.
Steaming in the pressure cooker brings out the finest, fullest flavors of seafood. 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.
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.
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
broth
1 bay leaf
3-4 sprigs fresh thyme or
1⁄2 teaspoon dried thyme
1 tablespoon olive or
vegetable oil
• • • • • • •
2 tablespoons Dijon-style
mustard
1 tablespoon constarch
1 small onion, chopped
Spread each steak with 1 tablespoon mustard. Press 1 thyme sprig into mustard on each steak or sprinkle
with dried thyme. Pour oil into cooker. Turn heat selector to medium and sauté onion and garlic until
tender. Stir in wine and bay leaf. Position trivet in cooker. Place steaks in steamer basket on trivet.
Close cover securely. Place pressure regulator on vent pipe and cook 2 minutes with a very slow,
steady flow of steam escaping from the pressure regulator Cool cooker at once Carefully remove
steaks and rack. Keep steaks warm. Discard bay leaf. Mix 2 tablespoons mustard with cornstarch. Stir
into liquid in pressure cooker. Heat until sauce boils and thickens, stirring constantly. 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
13
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“SCAMPI-STYLE” SHRIMP
1
1 pound medium raw shrimp,
⁄
4
teaspoon salt
peeled and deveined
3 tablespoons margarine
2 tablespoons minced green onion
6 cloves garlic, minced
1 cup water
• • • • • • •
2 tablespoons minced parsley
1
⁄
4
teaspoon grated lemon peel
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 with a very slow, steady flow of steam escaping from the pressure regula-
tor Cool cooker at once Stir in parsley and lemon peel.
Nutrition Information Per Serving
4 servings
205 Calories, 11 g Fat, 173 mg Cholesterol
SHRIMP JAMBALAYA
1 cup long grain white rice
11⁄2 cups water
1 cups water
• • • • • • •
1 can (14-15 ounces) stewed
2 cloves garlic, minced
1 bay leaf
1 teaspoon basil
1
1
1
1
1
⁄
2
⁄
2
⁄
4
⁄
4
⁄
4
teaspoon thyme
teaspoon chili powder
teaspoon black pepper
teaspoon salt
teaspoon hot sauce
• • • • • • •
tomatoes
cup chicken broth
pound precooked ham, diced
cup chopped onion
cup chopped celery
1
⁄
⁄
⁄
⁄
⁄
2
2
2
2
2
1
1
1
1
1 pound precooked shrimp,
peeled and deveined
cup chopped green pepper
Combine rice and 11⁄2 cups water in a metal bowl which will fit loosely in cooker. Cover bowl firmly
with aluminum foil. Pour 1 cup 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 water.
Add remaining ingredients, except shrimp, to cooker; stir well. 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 Cool cooker at once Stir in shrimp; cook uncovered over medium heat until
shrimp is heated through, 2 to 3 minutes. Serve over rice.
Nutrition Information Per Serving
6 servings
252 Calories, 3 g Fat, 157 mg Cholesterol
14
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LEMON ’N DILL COD AND BROCCOLI
1 pound frozen cod fillets,
Salt
1 cup water
2 cups broccoli, cut into bite
size pieces
1-inch thick
Dill weed
Lemon pepper
Cut fish into 4 pieces. Sprinkle with dill weed, lemon pepper, and salt. Pour 1 cup water into cooker.
Position trivet in cooker. Arrange fish 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 Cool cooker at once
Nutrition Information Per Serving
4 servings
103 Calories, 1 g Fat, 49 mg Cholesterol
SEAFOOD GUMBO
1 cup long grain white rice
11⁄2 cups water
1 cup water
2 cloves garlic, minced
2 bay leaves
2 tablespoons parsley
1 teaspoon basil
• • • • • • •
21⁄2 cups chicken broth
1 pound medium, fresh shrimp
peeled and deveined
1 pound sole fillets, cut into
2-inch pieces
⁄
2
⁄
4
⁄
4
teaspoon thyme
teaspoon ground red pepper
teaspoon salt
1
1
1
• • • • • • •
cup cold water
1
⁄
4
1 can (14-15 ounces) diced
tomatoes
2 tablespoons cornstarch
1 package (10 ounces) frozen
sliced okra, thawed
1 cup chopped onion
3
⁄
cup chopped green pepper
4
Combine rice and 11⁄2 cups water in a metal bowl which will fit loosely in cooker. Cover bowl firmly
with aluminum foil. Pour 1 cup 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 water.
Add broth, shrimp, sole, tomatoes, onion, green pepper, garlic, bay leaves, parsley, basil, thyme, red
pepper, and salt to 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 Cool cooker at once
Combine water and cornstarch. Stir into hot mixture. Heat until sauce thickens, stirring constantly. Stir
in okra. Heat for 3 to 4 minutes. Discard bay leaf. Serve over rice.
Nutrition Information Per Serving
9 servings
224 Calories, 2 g Fat, 101 mg Cholesterol
15
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MARINATED TUNA
1 pound tuna steak, 1 inch thick 2 cloves garlic, minced
1
⁄
cup lemon juice
1 teaspoon ginger
4
1
1
2 tablespoons olive oil
1 tablespoon soy sauce
⁄
⁄
teaspoon black pepper
cup water
2
2
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 tuna in steamer bas-
ket. Position trivet in cooker. Pour marinade and water into cooker. Place tuna steaks 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 Cool cooker at once
Nutrition Information Per Serving
4 servings
170 Calories, 6 g Fat, 52 mg Cholesterol
SEAFOOD TIMETABLE
Pour 1 cup water into cooker. Position trivet in cooker. Place seafood in steamer
2
basket on trivet. Do not fill cooker over ⁄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. Cool cooker
at once
SEAFOOD (Fresh or thawed)
Crab Legs
COOKING TIME
0 to 1 minute
Fish Fillets
(1-inch thick)
2 minutes
2 minutes
1 minute
Salmon Fillets
(1-inch thick)
Scallops
Large
Shrimp
Medium to Large (36 to 40 count) 0 to 1 minute
Large (21 to 25 count)
1 minute
Tuna Fillets
(1-inch thick)
2 minutes
16
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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. 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 cook-
ing 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.
FOR POULTRy, DO NOT FILL PRESSURE COOKER OVER 2⁄3 FULL!
NO PORTION OF ThE POULTRy ShOULD EXTEND AbOVE
ThE 2⁄3 FULL mARK (SEE PAgE 5).
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.
CHICKEN BREASTS TARRAGON
1
1 tablespoon vegetable oil
4 boneless, skinless chicken
breast halves
⁄
cup sliced carrot
4
1 teaspoon tarragon
1 teaspoon salt
1
1
⁄
cup white wine
Worcestershire sauce
cup white wine
cup chopped onion
cup sliced celery
⁄
teaspoon black pepper
• • • • • • •
cup water
2
4
1
1
1
1
⁄
2
⁄
4
⁄
4
⁄
4
1 tablespoon cornstarch
Pour oil into cooker. Turn heat selector to medium and brown chicken. Add remaining ingredients
except cornstarch and water. 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 Cool cooker
at once Remove chicken and keep warm. Combine water and cornstarch. Stir into sauce. Heat until
sauce thickens, stirring constantly.
Nutrition Information Per Serving
4 servings
219 Calories, 5 g Fat, 69 mg Cholesterol
CALIFORNIA CHICKEN
1
1
2 tablespoons vegetable oil
6 boneless, skinless chicken
breast halves
⁄
⁄
cup chicken broth
cup chopped parsley
• • • • • • •
lemon, thinly sliced
Salt and pepper to taste
2
4
1
1 teaspoon rosemary
⁄
2
3 cloves garlic, peeled and sliced
1
⁄
2
cup white wine
Pour oil into cooker. Turn heat selector to medium and brown chicken. Season chicken with rosemary.
Place chicken in cooker. Cover chicken with garlic. Combine wine, broth, and parsley; pour over
chicken. Close cover securely. Place pressure regulator on vent pipe and cook 4 minutes with a very
slow, steady flow of steam escaping from the pressure regulator Cool cooker at once Garnish
chicken with lemon slices.
Nutrition Information Per Serving
6 servings
191 Calories, 6 g Fat, 69 mg Cholesterol
17
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CHUTNEY CHICKEN
1
6 boneless, skinless chicken
⁄
3
cup mango chutney
breast halves
1 can (14-15 ounces) diced
tomatoes
1 tablespoon vinegar
1 tablespoon brown sugar
1 teaspoon allspice
• • • • • • •
1 can (4 ounces) chopped green
chillies
1
⁄
4
cup water
1
⁄
cup raisins
1 tablespoon cornstarch
2
Place all ingredients except cornstarch and water in cooker. Close cover securely. Place pressure regu-
lator on vent pipe and cook 4 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
water and cornstarch. Stir into sauce. Heat until sauce thickens, stirring constantly.
Nutrition Information Per Serving
6 servings
258 Calories, 3 g Fat, 73 mg Cholesterol
SOY CHICKEN
1
1
1
4 boneless, skinless chicken
⁄
2
⁄
2
⁄
2
cup sliced mushrooms
onion, sliced
cup sliced celery
breast halves
1
⁄
⁄
cup water
cup low sodium soy sauce
2
2
1
3 tablespoons brown sugar
Place all ingredients in cooker. 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. Let pressure
drop of its own accord
Nutrition Information Per Serving
4 servings
169 Calories, 2 g Fat, 69 mg Cholesterol
SWEET ’N SOUR CHICKEN WINGS
1
18 chicken wings
⁄
4
cup brown sugar
1 can (8 ounces) pineapple
chunks, undrained
1 red pepper, cut into
1-inch pieces
2 tablespoons soy sauce
1 tablespoon catsup
1
⁄
2
teaspoon Worcestershire
sauce
1
1 medium onion, cut into
⁄
4
teaspoon ground ginger
• • • • • • •
1-inch pieces
cup sliced celery
cup vinegar
1
⁄
⁄
2 tablespoons cold water
2 tablespoons cornstarch
2
3
1
Place chicken wings, pineapple chunks and juice, pepper, onion, and celery in cooker. Mix vinegar,
brown sugar, soy sauce, catsup, Worcestershire sauce, and ginger in small bowl; pour into cooker. 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 Cool cooker at once Remove chicken, pineapple,
and vegetables to a warm platter. Mix cold water and cornstarch. Stir into hot liquid. Heat until sauce
thickens, stirring constantly. Pour sauce over chicken, pineapple, and vegetables. Serve with steamed
rice, if desired, see page 32.
Nutrition Information Per Serving
6 servings
418 Calories, 24 g Fat, 113 mg Cholesterol
NOTE: DO NOT INCREASE THIS RECIPE
18
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CHICKEN CACCIATORE
3 pound chicken, cut into
2 cloves garlic, minced
2 tablespoons minced parsley
1 tablespoon oregano
1 teaspoon salt
serving pieces
1 cup diced tomatoes
1
⁄
cup white wine
3
11⁄2 cups sliced onions
⁄
4
teaspoon black pepper
• • • • • • •
1
1
⁄
⁄
cup chopped carrots
cup chopped celery
2
1
1 can tomato paste
2
Place all ingredients except tomato paste in pressure 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 Cool cooker at once Place chicken on warm platter. Stir tomato paste into sauce
in cooker. Simmer until thickened. Pour over chicken.
Nutrition Information Per Serving
6 servings
291 Calories, 14 g Fat, 90 mg Cholesterol
HERBED CHICKEN
1 tablespoon vegetable oil
1 cup chopped onion
1 tablespoon chopped garlic
3 pounds chicken thighs,
skinned
1 teaspoon oregano
1 teaspoon basil
• • • • • • •
1 can (4 ounces) sliced
black olives
2 tablespoons cold water
2 tablespoons flour
Salt and pepper to taste
1 cup chicken broth
1 tablespoon chopped parsley
1
⁄
cup chopped celery leaves
2
Pour oil into cooker. Turn heat selector to medium and sauté onion and garlic; remove. Brown chicken.
Add onion, garlic, broth, parsley, celery leaves, oregano, and basil. 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 Cool cooker at once Remove chicken to a warm dish. Add olives to liquid
and heat. Mix cold water with flour. Stir into hot broth. Heat until sauce thickens, stirring constantly.
Pour sauce over chicken.
Nutrition Information Per Serving
6 servings
250 Calories, 8 g Fat, 115 mg Cholesterol
BAYOU BOUNTY CHICKEN
1
3 pound chicken, cut into
serving pieces
⁄
2
cup chopped celery
2 cloves garlic, minced
1 tablespoon extra-spicy
seasoning blend
1 can (28 ounces) whole
tomatoes, undrained, cut up
11⁄2 cups chopped onion
• • • • • • •
Hot cooked rice (see page 31)
1
⁄
cup chopped green pepper
2
Add all ingredients except rice to pressure 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 Serve chicken and sauce over rice.
Nutrition Information Per Serving
6 servings
394 Calories, 14 g Fat, 90 mg Cholesterol
19
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TURKEY BREAST
1
3-4 pound turkey breast
1 tablespoon vegetable oil
11⁄2 cups water
⁄
cup chopped celery
teaspoon poultry seasoning
Salt and pepper to taste
2
1
⁄
2
1 onion, chopped
Pour oil into cooker. Turn heat selector to medium and brown turkey on all sides. Add remaining
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
ARROZ CON POLLO
1 (3 to 31⁄2-pound) chicken, cut
into serving pieces
Paprika
• • • • • • •
1 package (10 ounces) frozen
green peas
1 cup sliced green olives
1 tomato, peeled, chopped
1 jar (4 ounces) pimientos,
drained, sliced
Salt and pepper
2 tablespoons olive oil
2 medium onions, chopped
1 clove garlic, minced
1 cup chicken broth
1 bay leaf
• • • • • • •
Hot cooked rice,
(see page 31)
1
1
⁄
⁄
teaspoon crushed red pepper
teaspoon crushed saffron
threads
2
4
Sprinkle chicken with paprika, salt, and pepper. Pour oil into pressure cooker. Turn heat selector to
medium and brown chicken, a few pieces at a time, and remove. Add onions and garlic to pressure
cooker. Sauté until tender. Return chicken to pressure cooker. Add broth, bay leaf, red pepper, and
saffron. 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 Cool cooker at once Stir in peas,
olives, tomato, and pimientos. 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
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 5).
CUPS OF
LIQUID
COOKING TIME
(MINUTES)
CUPS OF
LIQUID
COOKING TIME
(MINUTES)
POULTRY
POULTRY
Whole Chicken (21⁄2 to 3 pounds)
1
1
13 to 15
8
Chicken Breast (boneless)
1
11⁄2
3 to 4*
35
Turkey Breast (3 to 4 pounds)
Chicken (cut into serving pieces)
*Cool cooker at once (see page 4).
20
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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.
An important step when preparing meat in the pressure cooker is to sear meat to a crispy brown on all sides to seal in natural juices.
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.
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 5).
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 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 escaping 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
297 Calories, 20 g Fat, 72 mg Cholesterol
PORCUPINE MEATBALLS
1
1
1 pound lean ground beef
⁄
⁄
4
4
cup sliced celery
cup chopped green pepper
1
⁄
3
cup uncooked long-grain
white rice
1 cup tomato sauce
1
2 tablespoons tomato paste
1 teaspoon salt
⁄2
cup water
1 tablespoon sugar
1
1
1
⁄
⁄
4
teaspoon pepper
cup chopped onion
⁄2
tablespoon dry mustard
2
Combine ground beef, rice, tomato paste, salt, and pepper; mix well. Form into 8 balls. Place meatballs
in cooker.Add onion, celery, and green pepper. Combine tomato sauce, water, sugar, and mustard. Pour
over meatballs. Close cover securely. Place pressure regulator on vent pipe and cook 12 minutes with
a very slow, steady flow of steam escaping from the pressure regulator. Cool cooker at once.
Nutrition Information Per Serving
4 servings
350 Calories, 17 g Fat, 77 mg Cholesterol
21
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SWISS STEAK
1
1
1
1
2 pounds round steak, 1-inch
⁄2
⁄2
⁄2
⁄4
cup chopped green pepper
cup sliced celery
teaspoon salt
thick
1 can (8 ounces) tomato sauce
1
⁄
2
cup water
teaspoon pepper
1 cup chopped onion
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 18
minutes with a very slow, steady flow of steam escaping from the pressure regulator. Cool cooker
at once Thicken sauce, if desired.
Nutrition Information Per Serving
6 servings
251 Calories, 9 g Fat, 99 mg Cholesterol
BEEF STEW
1 pound lean beef, cut into
1-inch cubes
1 cup water
1 large onion, sliced
• • • • • • •
4 small potatoes, quartered
1 cup frozen green beans
1 cup sliced carrots
1 cup diced tomatoes
1 teaspoon salt
1
⁄4
teaspoon black pepper
• • • • • • •
1
⁄4
cup cold water
1 tablespoon flour
Place beef, water, and onion 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. Cool
cooker at once
Add potatoes, green beans, carrots, tomatoes, salt, and pepper to cooker. 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. Cool cooker at once
Mix water and flour; stir into stew. Heat until stew thickens, stirring constantly.
Nutrition Information Per Serving
4 servings
347 Calories, 7 g Fat, 73 mg Cholesterol
SPAGHETTI MEAT SAUCE
1 pound lean ground beef
1 can (14 to 15 ounces) diced
tomatoes
1 teaspoon salt
1 teaspoon parsley flakes
1
1
1
1
⁄2
⁄2
⁄4
⁄8
teaspoon oregano
teaspoon basil
teaspoon thyme
teaspoon red pepper
1
⁄
2
cup cold water
1 cup chopped onion
1
1
⁄
⁄
2
2
cup chopped celery
cup diced green pepper
3 drops hot pepper sauce
• • • • • • •
1 can (6 ounces) tomato paste
1 clove garlic, minced
2 teaspoons sugar
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 minutes with a very slow, steady
flow of steam escaping from the pressure regulator. Cool cooker at once Stir in tomato paste and
simmer, uncovered, to desired thickness. Serve sauce over spaghetti. Sprinkle with Parmesan cheese,
if desired.
Nutrition Information Per Serving
6 servings
229 Calories, 12 g Fat, 51 mg Cholesterol
22
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APRICOT BARBECUE PORK ROAST
1
3 pound boneless rolled pork
roast
⁄
4
cup packed dark brown sugar
1 teaspoon crushed red pepper
1 teaspoon dry mustard
1
1
1
1
⁄
⁄
⁄
⁄
2
2
3
4
cup catsup
1
cup teriyaki sauce
cup apricot preserves
cup cider vinegar
⁄4
teaspoon black pepper
1 large onion, sliced
2 cups water
Place pork roast in a large plastic bag or glass dish. Combine catsup, teriyaki sauce, preserves, vin-
egar, brown sugar, red pepper, mustard, and pepper. Mix thoroughly and pour over pork. Refrigerate
overnight. 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 escaping 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
BARBECUE SPARERIBS
1
1
1
3 pounds spareribs, cut into
serving pieces
1 cup water
⁄2
⁄4
⁄4
cup vinegar
cup chopped onion
cup sugar
• • • • • • •
1 cup catsup
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon celery seed
1
⁄
2
cup water
Place ribs and water 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. Cool cooker
at once Drain off liquid. Mix remaining ingredients; pour over ribs in cooker. Stir to coat ribs. 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 Remove
ribs. Simmer sauce, uncovered, to desired thickness.
Nutrition Information Per Serving
6 servings
427 Calories, 27 g Fat, 107 mg Cholesterol
CORNED BEEF
3 pounds corned beef
2 cups water
1 tablespoon garlic powder
1 bay leaf
Pour 2 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 pressure
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
23
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STUFFED PORK CHOPS
1
2 tablespoons vegetable oil
4 1-inch thick boneless pork
chops, with deep pocket
cut in each
⁄
2
cup corn
1 cup bran flakes, crushed
2 tablespoons water
1
⁄2
teaspoon dried sage
11⁄2 cups water
Salt and pepper to taste
1 cup chopped onion
3
⁄
4
cup chopped celery
Pour oil into cooker. Turn heat selector to medium and brown pork chops. Remove from cooker. Sauté
onions and celery in cooker. Stir in corn, bran flakes, 2 tablespoons water, and sage; remove from
cooker. 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 16 minutes with a very slow, steady flow of steam escaping from the pressure regulator.
Cool cooker at once
Nutrition Information Per Serving
4 servings
430 Calories, 20 g Fat, 133 mg Cholesterol
PORK LOIN ROAST
3 pound pork loin roast
1 tablespoon vegetable oil
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 55 minutes with a very 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
STUFFED FLANK STEAK
1
1
1
1
1 tablespoon margarine
⁄2
⁄4
⁄4
⁄8
teaspoon salt
teaspoon marjoram
teaspoon thyme
1
1
⁄
2
cup chopped onion
cup chopped celery
⁄2
1 clove garlic, minced
6 tablespoons beef broth,
divided
teaspoon black pepper
1 pound flank steak, cut
into 2 equal pieces
1 cup bread crumbs
1 cup diced tomatoes
Add margarine to cooker. Turn heat selector to medium and sauté onion, celery, and garlic. Mix in 2
tablespoons of the broth, bread crumbs, salt, marjoram, thyme, and pepper. Spread stuffing mixture on
one steak; top with remaining steak. Secure with toothpicks or metal skewers. Place steak in cooker;
stir in remaining 4 tablespoons broth and tomatoes. Close cover securely. Place pressure regulator on
vent pipe and cook 18 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
237 Calories, 12 g Fat, 47 mg Cholesterol
24
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LAMB STEW
1 pound lamb stew meat, cut
into 1-inch cubes
1 cup water
1 large onion, sliced
1 tablespoon Worcestershire
sauce
4 small potatoes, quartered
1 cup baby-cut carrots
1 teaspoon salt
1
⁄4
teaspoon black pepper
• • • • • • •
1
⁄4
cup cold water
1 large clove garlic, minced
• • • • • • •
1 tablespoon flour
Place lamb, water, onion, Worcestershire sauce, and garlic in cooker. Close cover securely. Place pres-
sure regulator on vent pipe and cook 6 minutes with a very slow, steady flow of steam escaping from
the pressure regulator Cool cooker at once
Add potatoes, carrots, salt, and pepper. 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 Cool
cooker at once
Mix water and flour thoroughly; stir into stew. Heat until stew thickens, stirring constantly.
Nutrition Information Per Serving
4 servings
315 Calories, 6 g Fat, 74 mg Cholesterol
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 5).
CUPS OF COOKING TIME
CUPS OF COOKING TIME
MEAT
LIQUID
(MINUTES)
MEAT
LIQUID
(MINUTES)
BEEF
PORK
Chuck Roast
Corned Beef
Rolled Rib Roast 3 pounds
Round Steak
Round Steak
Short Ribs
3 pounds
3 pounds
2
2
45 – 50
60
30 – 35
18*
10*
25
Chops
Chops
Butt Roast
Loin Roast
Steak
1˝ thick
⁄2˝ thick
3 pounds
3 pounds
1
1
2
2
1
1
15*
8*
55
55
2*
5*
1
11⁄2
1
1˝ thick
1
⁄
2˝ thick
1
1˝ thick
11⁄2
Steak
⁄2˝ thick
1
HAM
VEAL
Slice
Picnic
3 pounds
3 pounds
11⁄2
11⁄2
30 – 35
30 – 35
Chops
Chops
Roast
Steak
1˝ thick
⁄2˝ thick
3 pounds
1˝ thick
1
1
2
1
2*
5*
45 – 50
10*
1
LAMB
Chops
Chops
Leg of Lamb
1˝ thick
1
1
2*
5*
35 – 45
1
⁄2˝ thick
3 pounds
21⁄2
* Cool cooker at once (see page 4).
25
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VeGeTables
Vegetables have assumed new importance and prominence on the menu. Health-conscious cooks feature an abundance of vegetables
on the family meal plan, while restaurants increasingly cater to a more “vegetable-conscious” clientele.
Pressure cooking is the preferred method for preparing vegetables. Because of the fast cooking time and super-heated steam, 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 is 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.
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.
CABBAGE WITH APPLES
1
1
⁄
2
small head cabbage, shredded
⁄2
cup chicken broth
1 small onion, thinly sliced
1 small tart apple, peeled,
cored, and chopped
2 tablespoons frozen apple
juice concentrate, thawed
Salt and pepper to taste
Add all ingredients to cooker. 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. Cool cooker
at once
Nutrition Information Per Serving
6 servings
50 Calories, 0 g Fat, 0 mg Cholesterol
GLAZED ROOT VEGETABLES
2 tablespoons margarine
2 medium turnips, peeled, cut
into eights
8 ounces baby carrots
2 medium parsnips, peeled
sliced 1⁄2-inch thick
2 tablespoons sugar
2 teaspoons ground ginger
• • • • • • •
1
⁄4
cup cold water, optional
1 tablespoon cornstarch, optional
Salt and pepper to taste
1 cup chicken broth
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 pres-
sure regulator. Cool cooker at once Combine water and cornstarch. Stir into sauce. Heat until sauce
thickens, stirring constantly.
Nutrition Information Per Serving
8 servings
77 Calories, 3 g Fat, 0 mg Cholesterol
26
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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 pressure
regulator on vent pipe and cook 5 minutes with a very slow, steady flow of steam escaping from the
pressure regulator. Cool cooker at once 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.
Nutrition Information Per Serving
6 servings
127 Calories, 4 g Fat, 0 mg Cholesterol
ARTICHOKES ’N SAUCE
3 artichokes
1 cup 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 a very
slow, steady flow of steam escaping from the pressure regulator. Cool cooker at once Serve with
your choice of the following sauces.
Nutrition Information Per Serving
3 servings
60 Calories, 0 g Fat, 0 Cholesterol
GARLIC SAUCE — Combine 1⁄4 cup margarine, melted and 2 cloves minced garlic. Serve warm.
HERBYOGURT — Combine 1 cup plain yogurt, 1⁄4 cup finely chopped carrots, 1⁄2 teaspoon dill weed,
and 1⁄4 teaspoon salt. Serve chilled.
ITALIAN SAUCE — Combine ⁄2 cup mayonnaise and ⁄4 cup Italian style salad dressing. Serve
1
1
chilled.
MAPLE GLAZED SWEET POTATOES
3 sweet potatoes, peeled, cut
into 1 to 11⁄2-inch chunks
1 tablespoon melted
margarine
3
1
1
⁄
⁄
4
cup maple flavored syrup
cup water
⁄2
teaspoon salt
2
Place sweet potatoes in pressure cooker. Combine remaining ingredients and pour over potatoes. 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 Cool cooker at once
Nutrition Information Per Serving
6 servings
125 Calories, 2 g Fat, 0 mg Cholesterol
27
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FRESH AND FROZEN VEGETABLE TIMETABLE
When using the fresh vegetable timetables below and on page 29, 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, COOL COOKER AT ONCE AFTER COOKING VEGETABLES, EXCEPT WHEN NOTED.
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 cool cooker at once.
quantity of vegetables does not change pressure cooking times. More mature vegetables may require longer pressure cooking
times than given in chart.
To assure even heating, separate a block of frozen vegetables.
For fresh and frozen vegetables, pour liquid into cooker. Position trivet in cooker. Place vegetables in steamer basket on trivet.
FOR FRESh AND FROZEN VEgETAbLES,
DO NOT FILL PRESSURE COOKER OVER 2⁄3 FULL!
FRESH VEGETABLE TIMETABLE
CUPS OF COOKING TIME
CUPS OF COOKING TIME
VEGETABLE
SIZE
LIQUID
(MINUTES)
VEGETABLE
SIZE
LIQUID
(MINUTES)
Artichoke
Whole, 6 to 8
ounces
1
10
Peas
Shelled
Whole
Sliced, 1 to 11⁄2
inches thick
Sliced, 1⁄2-inch
thick
1
1
1
0 – 2
0 – 3
6 – 8
Peppers
Asparagus
Stems cut into
1-inch pieces
1
1
0 – 1
1 - 3
Potatoes
(sweet)
-
Beans
(green, wax)
Whole or sliced
1
4 – 5
Beets
Whole, 21⁄2 -inch
diameter
11⁄2
15 – 16
Potatoes
(white)
Whole, 21⁄2-inch
diameter
11⁄2
1
15
10
5
Whole, 11⁄2-inch
diameter
Broccoli
Flowerets
1
1
0 – 2
1 – 3
Sliced, 3⁄4-inch
thick
1
Brussels Sprouts Small, 1-inch
diameter)
Sliced, 1⁄2-inch
thick
1
3
Cabbage
(red, green)
Wedges, 2-inch
thick
Thinly sliced
1
1
3 – 5
2 – 3
Rutabaga
Spinach
Cubes or sliced,
1 inch thick
1
3
Carrots
Baby cut
1
1
3 – 5
3 – 5
1
⁄
2-inch slices
Whole leaves
1
1
0
Cauliflower
Collards*
Flowerets
1
1
0 – 2
3 – 4
Squash
(winter) acorn+
quartered
12
Leaves coarsely
chopped, stems
thinly sliced.
Squash (winter) Halved
spaghetti+
1
12
Corn on-the-cob Whole, 21⁄2 -inch
1
3
Squash
(yellow,
zucchini)
Sliced, 1-inch
1
1
1
diameter
thick
Sliced, 1⁄4- to
0 – 1
Eggplant
Cubed, 1 to 11⁄2
inches thick
Sliced, 1⁄2-inch
thick
-
1
1
2 – 3
2
1
⁄2-inch thick
Swiss Chard
core, and seeds. Cut up
Whole leaves
1
1
0 – 1
3 – 5
Kale
Leaves coarsely
chopped, stems
thinly sliced
Sliced, 1⁄2-inch
thick
1
1
1 – 2
0 – 2
Turnips Sliced or cubed,
3
⁄4-inch thick
Parsnips
+ Let pressure drop of its own accord
* Do not use trivet; place in steamer basket
28
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FROZEN VEGETABLE TIMETABLE
CUPS OF COOKING TIME
CUPS OF COOKING TIME
VEGETABLE
LIQUID
(MINUTES)
VEGETABLE
LIQUID
(MINUTES)
Asparagus (cut, spears)
Beans (green, wax, french style)
Broccoli
1
1
1
1
1
1
2
Corn on Cob
Lima Beans
Mixed Vegetables
Peas
1
1
1
1
1
1
2 – 3
1 – 2
1 – 2
1 – 2
1 – 2
2 – 4
1 – 2
1 – 2
2 – 3
1 – 2
1 – 2
Brussels Sprouts
Cauliflower
Peas and Carrots
Spinach
Corn Cut
dry beans and peas
The pressure cooker is ideal for preparing dry beans and peas quickly. However, dry beans and peas have a tendency to froth and
foam during cooking, which could cause the vent pipe to become blocked. Therefore, it is necessary to use the following cau-
tions when pressure cooking dry beans and peas:
(1) Never fill the cooker over the 1⁄2 full line (this includes beans, ingredients, and water)
(2) Add 1 tablespoon vegetable oil for cooking
(3) Allow pressure to drop of its own accord
SOAKING BEANS AND PEAS — Soaking is strongly recommended for all beans and peas, except lentils and black-eyed peas,
for even cooking and to remove water-soluble, gas-producing starches. Soaking can be done using the traditional or the quick-soak
method.
Traditional method: Clean and rinse beans; cover with three times as much water as beans. Soak 4 to 8 hours. Drain.
Quick method: Clean and rinse beans; cover with three times as much water as beans. Bring beans to a boil and boil for 2 minutes.
Remove from heat, cover, and let stand for 1 to 2 hours. Drain.
COOKING BEANS AND PEAS — After soaking, rinse beans and remove any loose skins. Place beans in pressure cooker. Add
fresh water to just cover the beans and add 1 tablespoon vegetable oil. Close cover securely. Place pressure regulator on vent pipe
and cook according to the times in the timetable below. For more firm beans for salads and side dishes and when cooking less
than 2 cups of beans or peas, use the shorter time. For soups and stews, use the longer time. After cooking is complete, allow
pressure to drop of its own accord
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.
DRY BEANS AND PEAS TIMETABLE
Soak beans and peas, except lentils and black-eyed peas, according to information above. Add 1 tablespoon vegetable oil to
cooking liquid DO NOT COOK SPLIT PEAS
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
Adzuki
Anasazi
Black Beans
Black-eyed Peas
+ Chickpeas (garbanzo)
Great Northern Beans
Kidney Beans
1 – 3
1 – 3
2 – 4
2 – 4*
7 – 10
2 – 5
1 – 3
3 – 5*
+ Lima Beans (large)
+ Lima Beans (baby)
Navy Beans (pea)
Peas (whole yellow, green)
Pinto Beans
0 – 1
1 – 3
1 – 3
6 – 9
3 – 6
3 – 6
8 – 11
Red beans
Soy beans (beige)
Lentils (brown, green)
* cooking time is for unsoaked beans
+ add 1⁄2 to 1 teaspoon salt to soaking and cooking water to keep bean skins intact
29
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LENTIL CURRY
1 tablespoon vegetable oil
11⁄2 cups chopped onion
6 cups water
1 tablespoon curry powder
1 teaspoon ground ginger
• • • • • • •
2 cups lentils
1 teaspoon salt
1 tablespoon coriander
Pour oil into cooker. Turn heat selector to medium and sauté onions.Add water, lentils, coriander, curry
powder, and ginger. 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. Stir in salt.
Nutrition Information Per Serving
8 servings
190 Calories, 2 g Fat, 0 mg Cholesterol
BAKED BEANS
2 cups navy beans
1 medium onion, minced
1
3 cups water
⁄3
⁄2
⁄4
cup brown sugar
teaspoon dry mustard
teaspoon black pepper
• • • • • • •
1
1
1
⁄
⁄
4
cup catsup
cup molasses
1
4
1 8-ounce slice uncooked
ham, diced
Salt to taste
Soak beans according to instructions on page 29. Drain. Add drained navy beans and remaining ingre-
dients except salt to cooker. 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
Nutrition Information Per Serving
6 servings
264 Calories, 4 g Fat, 85mg Cholesterol
SAVORY WHITE BEANS
2 cups navy beans
1 small bay leaf
1
1
1
3 cups chicken broth
1 cup chopped onion
1 cup sliced carrots
1 tablespoon minced garlic
1 tablespoon vegetable oil
⁄
2
⁄
4
⁄
4
teaspoon thyme
teaspoon rosemary
teaspoon black pepper
• • • • • • •
Salt to taste
Soak beans according to instructions on page 29; drain. Add all ingredients except salt to cooker. 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
Nutrition Information Per Serving
7 servings
254 Calories, 3 g Fat, 0 mg Cholesterol
30
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GraIns
Grains are an important, but often little recognized, part of a healthy diet. They contribute complex carbohydrates, soluble and in-
soluble fiber, and other nutrients.yet with all these benefits, grains are low in fat. Grains can be prepared quickly and conveniently
with the pressure cooker. With a pressure cooker it is not necessary to soak or simmer grains for several hours.
During cooking many grains tend to froth, foam, and sputter and could cause the vent pipe to become blocked Therefore,
to contain frothing and foaming during the cooking period, grains must be prepared in a bowl covered with aluminum foil
in the pressure cooker Preparing grains in a bowl also minimizes cleanup which can be difficult if the grains stick to the bottom
of the cooker.
The bowl can be metal, such as stainless steel, or oven-safe glass. If using glass, increase cooking time by 1 to 5 minutes depending
on the length of the recommended cooking time.
FOR gRAINS, 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.
GRAIN TIMETABLE
Combine the desired grain and the amount of water or broth indicated in the table below in a bowl which fits loosely in the pres-
sure cooker. Cover bowl securely with aluminum foil. Pour two cups water into cooker. Place bowl in steamer basket in cooker.
Close cover securely. Place pressure regulator on vent pipe and cook for the time indicated in the table below with a very slow,
steady flow of steam escaping from the pressure regulator After pressure cooking, allow pressure to drop of its own accord
Using tongs or hot pads, carefully remove bowl from cooker. Remove foil. Before serving, separate the grains by lifting gently
with a fork while steaming. It may be necessary to allow excess moisture to evaporate from some grains. If excessive moisture
remains, drain before using grains.
FOR gRAINS, DO NOT FILL PRESSURE COOKER OVER 1⁄2 FULL!
CUPS LIQUID COOKING TIME
CUPS LIQUID COOKING TIME
GRAIN (1 CUP)
IN BOWL
(MINUTES)
GRAIN (1 CUP)
IN BOWL
(MINUTES)
Amaranth
13⁄4
21⁄2
21⁄2
2
4 – 5
25 – 28
9 – 12
3 – 4
Quinoa
11⁄2
11⁄2
11⁄2
11⁄2
2
1
Barley (Hulled)
Barley (Pearl)
Buckwheat
Bulgar
Rice (brown)
Rice (white)
Rye Berries
Spelt
10 – 12
5 – 8
20 – 25
25 – 30
25 – 30
20 – 25
11⁄2
2 – 3
Millet
2
9 – 10
20 – 25
4 – 5
Wheat berries
Wild Rice
2
11⁄2
Oats (whole groats)
Oats (steel cut)
11⁄2
2
31
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SEASONED RICE PILAF
1
2 tablespoons margarine
1 small 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. Add onions; sauté until
tender. Combine onion with rice, broth, 13⁄4 cup water, salt, oregano, and pepper in a metal bowl which
will fit 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 pres-
sure drop of its own accord Open cooker, remove foil, and set rice aside to steam.
Nutrition Information Per Serving
8 servings
210 Calories, 4 g Fat, 0 mg Cholesterol
VARIATION: GRECIAN RICE PILAF
After pressure has dropped of its own accord, combine rice, 3⁄4 cup peas, 1⁄2 cup sliced ripe olives, and
1 large red pepper, coarsely chopped. Allow rice to steam uncovered 5 minutes.
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
168 Calories, 0 g Fat, 0 Cholesterol
4 servings
BROWN RICE WITH VEGGIES
1
1 cup natural brown rice
11⁄2 cups chicken stock or broth
1 large tomato, peeled, seeded,
⁄
2
cup sliced green onion
1 package (2 ounces) sliced
blanched almonds
2 cups water
chopped
1
⁄
⁄
⁄
2
2
2
cup diced carrot
cup diced celery
cup diced green pepper
• • • • • • •
cup chopped parsley
1
1
1
⁄4
Combine rice and chicken stock in a metal bowl which fits loosely in cooker. Stir in vegetables and
almonds. 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 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, 10 g Fat, 0 mg Cholesterol
32
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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
cup golden raisins
cup pecans, toasted
3
1
2 cups beef broth
⁄
3
Pour 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 accord 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 can (133⁄4 ounces) artichoke
1 cup arborio rice
hearts, drained and coarsely
chopped
2 cloves garlic, minced
2 cups chicken broth
1
⁄4
cup grated Parmesan cheese
1
1
⁄
⁄
3
cup white wine
cup dried tomatoes, chopped
11⁄2 tablespoons fresh thyme or
11⁄2 teaspoons dried thyme
Salt and pepper to taste
3
2 cups water
• • • • • • •
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,
Parmesan cheese, and thyme into rice.
Nutrition Information Per Serving
4 servings
220 Calories, 5 g Fat, 4 mg Cholesterol
33
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desserTs
Add a fabulous finale to any meal with desserts prepared in your pressure cooker. Pressure cooking gives an even texture to pud-
ding and a satiny feel to custards.
Desserts may be prepared in oven-safe custard cups or any metal mold which will fit loosely in the steamer basket in the pres-
sure 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.
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.
STUFFED APPLES
1
1
1
1
⁄
⁄
⁄
cup golden raisins
cup dry red wine
cup chopped nuts
⁄
2
teaspoon ground
cinnamon
4
2
4
4 cooking apples
1 tablespoon butter
1 cup water
2 tablespoons sugar
1
⁄
2
teaspoon grated orange
rind
Soak raisins in wine for at least 30 minutes. Drain, reserving wine. Combine raisins, nuts, sugar, or-
ange rind, and cinnamon. Core apples, cutting to but not through bottoms. Peel top one-third of apples.
Place each apple on square of aluminum foil that is large enough to completely wrap apple. Fill centers
with raisin mixture. Top each with one-fourth of the butter. Wrap foil around apple, pinching firmly
together at top. Place reserved wine, water, and apples in cooker. Place pressure regulator on vent pipe
and cook 10 minutes with a very slow, steady flow of steam escaping from the pressure regulator.
Cool cooker at once
Nutrition Information Per Serving
4 servings
224 Calories, 8 g Fat, 8 mg Cholesterol
RICE PUDDING
1 cup long-grain white rice
11⁄2 cups water
1 cup water
1 cup whole milk
1
⁄2
⁄2
⁄2
teaspoon sugar
cups water raisins
teaspoon cinnamon
1
1
• • • • • • •
Combine rice and 11⁄2 cups water in a metal bowl which fits loosely in cooker. Cover bowl firmly with
aluminum foil. Pour 1 cup 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. Cool cooker at once Stir milk, sugar, raisins, and cinnamon
into rice. Cover bowl firmly with aluminum foil. Place bowl in steamer basket in cooker. 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
Nutrition Information Per Serving
6 servings
238 Calories, 2 g Fat, 24 mg Cholesterol
34
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VANILLA CUSTARD
1
2 cups lowfat milk
4 eggs, slightly beaten
⁄2
teaspoon vanilla
Nutmeg
1
1
⁄
⁄
4
cup sugar
teaspoon salt
1
cup water
4
Combine milk, eggs, 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 min-
utes with a very slow, steady flow of steam escaping from the pressure regulator. Cool cooker at
once Chill.
Nutrition Information Per Serving
4 servings
137 Calories, 4 g Fat, 118 mg Cholesterol
VARIATION: COCONUT CUSTARD
Sprinkle 1 tablespoon coconut over top of each vanilla custard before cooking.
PETITE PUMPKIN CUSTARDS
1 can (16 ounces) solid-pack
pumpkin
1 can (14 ounces sweetened
condensed milk
1 teaspoon finely chopped
candied ginger, optional
teaspoon ground cloves
1
⁄4
1 cup 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 with a very slow,
steady flow of steam escaping from the pressure regulator. Cool cooker at once Refrigerate until
chilled. Serve with whipped cream, if desired.
Nutrition Information Per Serving
8 servings
207 Calories, 6 g Fat, 97 mg Cholesterol
TAPIOCA PUDDING
1
1
2 cups lowfat milk
2 tablespoons quick cooking
tapioca
⁄
⁄
3
2
cup sugar
teaspoon vanilla
1 cup water
2 eggs, slightly beaten
Scald milk and tapioca. Remove from heat and let stand 15 minutes. Combine eggs, sugar, and vanilla.
Add milk and tapioca, stirring constantly. Pour into individual custard cups. Cover 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. Cool cooker at once Chill.
Nutrition Information Per Serving
6 servings
113 Calories, 3 g Fat, 75 mg Cholesterol
35
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OATMEAL APPLE CRISP
4 cups apples, peeled and sliced
1 tablespoon lemon juice
2 tablespoons flour
1 teaspoon cinnamon
2 tablespoons margarine, softened
1 cup water
1
1
⁄
⁄
2
cup quick cooking oats
cup brown sugar
4
Sprinkle apples with lemon juice. Combine oats, brown sugar, flour, and cinnamon. Cut in margarine
until coarse meal forms. Place apples in a greased bowl that will loosely fit in cooker. Sprinkle oat
mixture evenly over apples. 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 with a very slow, steady flow of steam escaping from the pressure regulator. Cool cooker
at once.
Nutrition Information Per Serving
4 servings
209 Calories, 7 g Fat, 0 Cholesterol
CHEESECAKE
1 8-ounce package cream cheese
2 eggs
1
1 3-ounce package cream cheese
⁄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 with a very slow, steady flow of steam escaping from the pressure regulator
Cool cooker at once 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-
lated sugar, and 1⁄4 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.
36
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reCIpe Index
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. . . . . . . . . . . . . . . . . . 12
Saffron Fish Stew . . . . . . . . . . . . . 12
Zesty Homemade Chili . . . . . . . . 13
POULTRY (Continued)
VEGETABLES (Continued)
Chicken Breasts Tarragon . . . . . . 17
Chicken Cacciatore . . . . . . . . . . . 19
Chutney Chicken . . . . . . . . . . . . . 18
Herbed Chicken . . . . . . . . . . . . . . 19
Poultry Timetable . . . . . . . . . . . . . 20
Soy Chicken . . . . . . . . . . . . . . . . . 18
Sweet ’N Sour Chicken Wings. . . 18
Turkey Breast . . . . . . . . . . . . . . . . 20
Garlic Mashed Potatoes . . . . . . . . 27
Glazed Root Vegetables . . . . . . . . 26
Maple Glazed Sweet Potatoes . . . 27
DRIED BEANS AND PEAS 29
Baked Beans . . . . . . . . . . . . . . . . . 30
Dried Beans and Peas Timetable . 29
Lentil Curry . . . . . . . . . . . . . . . . . 30
Savory White Beans . . . . . . . . . . . 30
MEATS 21
Apricot Barbecue Pork Roast. . . . 23
Barbecue Spareribs. . . . . . . . . . . . 23
Beef Pot Roast . . . . . . . . . . . . . . . 21
Beef Stew . . . . . . . . . . . . . . . . . . . 22
Corned Beef . . . . . . . . . . . . . . . . . 23
Lamb Stew . . . . . . . . . . . . . . . . . . 25
Meat Timetable. . . . . . . . . . . . . . . 25
Porcupine Meatballs . . . . . . . . . . 21
Pork Loin Roast . . . . . . . . . . . . . . 24
Spaghetti Meat Sauce . . . . . . . . . 22
Stuffed Flank Steak . . . . . . . . . . . 24
Stuffed Pork Chops. . . . . . . . . . . . 24
Swiss Steak. . . . . . . . . . . . . . . . . . 22
GRAINS 31
Brown Rice with Veggies . . . . . . . 32
Grain Timetable . . . . . . . . . . . . . . 31
Grecian Rice Pilaf . . . . . . . . . . . . 32
Risotto with Artichoke Hearts
and Sun-Dried Tomatoes. . . . . . 33
Seasoned Rice Pilaf . . . . . . . . . . . 32
Wild Rice with Raisins
SEAFOOD 13
Lemon ’N Dill Cod and
Broccoli. . . . . . . . . . . . . . . . . . . 15
Marinated Tuna. . . . . . . . . . . . . . . 16
Salmon Steaks Moutarde . . . . . . . 13
“Scampi Style” Shrimp . . . . . . . . 14
Seafood Gumbo . . . . . . . . . . . . . . 15
Seafood Timetable . . . . . . . . . . . . 16
Shrimp Jambalaya . . . . . . . . . . . . 14
and Pecans. . . . . . . . . . . . . . . . . 33
DESSERTS 34
Cheesecake . . . . . . . . . . . . . . . . . 36
Coconut Custard. . . . . . . . . . . . . . 35
Oatmeal Apple Crisp . . . . . . . . . . 36
Petite Pumpkin Custards . . . . . . . 35
Rice Pudding . . . . . . . . . . . . . . . . 34
Stuffed Apples . . . . . . . . . . . . . . . 34
Tapioca Pudding . . . . . . . . . . . . . 35
Vanilla Custard . . . . . . . . . . . . . . 35
VEGETABLES 26
Artichokes ’N Sauce. . . . . . . . . . . 27
Cabbage with Apples . . . . . . . . . . 26
Fresh Vegetable Timetable . . . . . . 28
Frozen Vegetable Timetable . . . . . 29
POULTRY 17
Arroz Con Pollo . . . . . . . . . . . . . . 20
Bayou Bounty Chicken. . . . . . . . . 19
California Chicken . . . . . . . . . . . . 17
37
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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, contact us by any of these
methods:
•Call 1-800-877-0441 weekdays 8:00 AM to 4:30 PM (Central Time)
•Email us at our website www GoPresto com
•Write: NATIONAL PRESTO INDUSTRIES, INC
Consumer Service Department
3925 N Hastings Way, Eau Claire, WI 54703-3703
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 contacting the Consumer Service Department or when ordering replacement parts, please specify the model number and
date code found stamped on the side of the cooker body.
Please record this information:
Model Number ___________________ Date Code _____________ Date Purchased ____________________
Any maintenance required for this cooker, other than that described in the Care and Maintenance section of this book (pages 6 and
7), 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 may also be available at hardware stores and other retail outlets. Parts may also be ordered on-line at
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 72-299D
38
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