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INSTRUCTIONS AND RECIPES
©2020 National Presto Industries, Inc. Form 76-382E
www.GoPresto.com
6-quart programmable
Electric
Pressure Cooker Plus
For a helpful
HOW-TO video,
visit
www.GoPresto.com/how
or scan this
QR code.
This is an Listed appliance. The following important safeguards are recommended by most portable appliance manufacturers.
IMPORTANT SAFEGUARDS
To reduce the risk of personal injury or property damage, basic safety precautions should always be followed, including the
following:
1. Read all instructions. Improper use may result in bodily injury or property damage.
2.Beforeeachuse,checkboththeventpipe(seeFig.A,page3)andventlter(seeFig.C,page3)tobecertaintheyarefreeofany
blockage.Removethelterandcleananydebrisfromboththeventpipeandlter(seecleaninginstructionsonpage7).
3. Always check the air vent/cover lock to be sure it moves freely before use.
4. To protect against electrical shock, do not immerse cord, plug, or cooker body in water or other liquid.
5.
Do not let children handle or put electrical cords or plugs in their mouths.
6.Alwaysattachplugtoappliancerst,thenplugcordintothewalloutlet.Todisconnect,pressCANCEL once, then remove plug
from wall outlet.
7. Unplug cord from unit and outlet when not in use and before cleaning. Allow unit to cool before putting on or taking off parts and
before cleaning.
8. Do not operate any appliance with a damaged cord or plug or in the event the appliance malfunctions or has been damaged
in any manner. Return the appliance to the Presto Factory Service Department for examination, repair, or electrical or mechanical
adjustment.
9.
WARNING! Spilled food can cause serious burns. Keep appliance and cord away
from children. Never drape cord over edge of count-
er or table. Never plug cord into
outlet below counter or use an extension cord. Do not let cord touch hot surfaces.
10. To guard against electrical shock, cook only in the removable cooking pot provided.
11. The use of accessory attachments not recommended by the appliance manufacturer may cause injuries. Use only genuine
Presto
®
accessories and replacement parts.
12.
Intended for countertop use only.
13. Do not place on or near a hot gas or electric burner or in a heated oven.
14.Donotllabovethe⅔llline.However,thecookingpotshouldneverbelledabovethe½lllinewhencookingfoods
that foam, froth, or expand, such as rice, grains, and dry beans, peas, and lentils, or foods that are mostly liquids, such as soups.
Overllingmaycauseariskofblockingtheventpipeanddevelopingexcesspressure.Seefoodpreparationinstructions.
2
15. Do not pressure cook applesauce, cranberries, rhubarb, cereals, pasta, split peas, and
soup mixes containing split peas, pasta,
or grains.
Thesefoodstendtofoam,froth,andsputterandmayblocktheventpipe,ventlter,andairvent/coverlock.
16. This appliance cooks under pressure. Improper use may result in scalding injury. Make certain pressure cooker is properly closed
beforeoperating.See“HowtoUse”instructions.
17.
Air bubbles may form when cooking certain foods (see the WARNING information on page 4). After cooking these foods, disperse
any air bubbles by rocking the cooker from side to side as described on page 4.
18. Do not attempt to open pressure cooker until all internal pressure has been released, the air vent/cover lock has dropped, and
no steam escapes when the quick pressure release valve is rotated to the STEAM OUT position. The cover should open as easily
asitclosed.Ifthecoverisdifculttoopen,theinstructionshavenotbeenfollowedcorrectly(airvent/coverlockisstillup)and
the cooker may still be pressurized. Any pressure in the cooker can be hazardous. Never force open the cover of any pressure
cooker.See“HowtoUseforPressureCooking”instructions.
19. Extreme caution must be used when moving a pressure cooker containing hot liquids. Do not touch hot surfaces. Always use
appliance handles.
20. To ensure safe operation and satisfactory performance, replace the sealing ring if it shrinks, becomes hard, deformed, cracked, or replace the sealing ring if it shrinks, becomes hard, deformed, cracked, or
torn. torn. Use only genuine Presto
®
replacement parts.
21.Closesupervisionisnecessarywhenthepressurecookerisusednearchildren.Itisnotrecommendedthatchildrenusethe
pressure cooker.
22. Do not use this appliance for other than intended use.
23. Do not use this appliance for deep fat frying.
24. Do not use outdoors.
SAVE THESE INSTRUCTIONS
THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY.
IMPORTANT CORD INFORMATION
Toreducetheriskofelectricshock,thisappliancehasa3-pronggroundedplug.Iftheplugonthisappliancedoesnottintoyour
outlet,contactaqualiedelectrician.Donotattempttomodifythepluginanyway.
A short detachable power supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer
cord. DO NOT USE WITH AN EXTENSION CORD.
Connectthepowersupplycordtoa120VACelectricaloutletonly.
INTRODUCTION
With your new Presto
®
ElectricPressureCookerPlus,you’lldiscoverhowfastandeasyitistoprepareawidevarietyofdelicious
meals. There are 12 preset cooking programs for the most popular foods, or you can manually program the cooker. You need only
select the desired program and cooking time, and the pressure cooker automatically does the rest.
There are 8 built-in safety features, including a cover locking system that allows pressure to build only when the cover is closed. It
also prevents the cover from being opened until pressure is safely reduced.
Thepressurecookerpreservesavorsandnutrients,tenderizeslessexpensivecutsofmeat,andisfasterthanordinarycookingmeth-
ods.Arackisincludedforcookingseveralfoodsatthesametimewithnointerminglingofavors,colors,orodors.
This appliance can also be used to brown, sauté, and slow cook foods.
Important Safeguards . . . . . . . . 1
Introduction . . . . . . . . . . . . . 2
CookerParts . . . . . . . . . . . . .3
Before First Use . . . . . . . . . . 3
Important Information . . . . . . . 4
HowtoOperatetheDigital
ControlPanel . . . . . . . . . . 5
HowtoUseforPressure
Cooking . . . . . . . . . . . . . 6
Pressure Release Methods . . . . . 7
HowtoUseforSlowCooking. . . 7
Cleaning . . . . . . . . . . . . . . 7
CareandMaintenance . . . . . . . 8
HelpfulHints. . . . . . . . . . . . 8
Questions and Answers . . . . . . 9
PressureCookingRecipes
Soups and Stews . . . . . . . . . 10
Fish and Seafood . . . . . . . . 12
Meat, Poultry, and Eggs . . . . . 13
Vegetables . . . . . . . . . . . . 16
Dry Beans, Peas, and Lentils . . . 18
Grains . . . . . . . . . . . . . . 20
Desserts . . . . . . . . . . . . . 21
SlowCookingRecipes . . . . . . . 22
Recipe Index . . . . . . . . . . . . 23
ConsumerServiceInformation . . . 24
Warranty . . . . . . . . . . . . . . 24
TABLE OF CONTENTS
3
BEFORE FIRST USE
As received, your pressure cooker will be fully assem-
bled. Following the instructions, disassemble the unit so
you can thoroughly clean it, remove any manufacturing
lubricants, and become familiar with the various parts
before initial use.
1. Remove the cover. Grasp the cover handle and rotate
the cover counterclockwise until the INSTALL/
REMOVE vertical
mark is within
the mark on
the cooker body
(Fig. B). Then lift
the cover straight
up off the cooker
body.
Invert the
cover and
place it on
the counter.
Using the grip
pin, pull the
sealing ring
plate out from
the cover
(Fig.C).
Remove the sealing ring from the sealing ring plate.
With the sealing ring plate detached from the cover,
youhaveaccesstotheventlterandventpipe.
Next,removetheventlterforcleaning.
NOTE: Although you will not need to remove the
lteraftereveryuse,
you should periodically
remove it for cleaning.
With the inverted cover
on the counter, rest a
table knife on the rim
of the cover and insert
the tip into one of the
lterslots;liftthelter
up (Fig. D).
2. Lift the cooking rack and removable cooking pot out
of the cooker body.
3. Remove all packaging materials. Then clean the
cooker cover with a damp, soapy cloth. Do NOT
immerse the cooker cover in water.
Washthesealingringplate,sealingring,ventlter,
cooking rack, and removable cooking pot in warm,
soapy water. Rinse and dry thoroughly.
CAUTION! To prevent electrical shock, never pour
water into the cooker body or immerse it or the
power cord in water. Always be sure the cooking pot
is COMPLETELYDRY before placing it back in the
cooker body.
Cookingrack
Carryinghandle
Quick pressure release valve
Ventpipe
Blue air vent/cover lock
Detachable
power cord
Removable
cooking pot
Digital
control
panel
Sealing ring plate
Coverhandle
Fill lines
Cookerbody
Carryinghandle
Locking cover
Valvelever
Sealing ring
COOKER PARTS
Fig. A
Cordreceptacle
Fig. B
Fig. D
Grip pin
Fig. C
Grommet
Coverpost
Ventlter
Sealing ring
plate
Sealing
ring
Fig. I
Rock the cooker from side to side to disperse air bubbles.
4
4.Aftercleaning,reassemblethecover.Whenreattachingtheventlter,besurethelterisplaced
over all 3 clips (Fig E). Then push it in place. You will hear a snap when it is in the proper
position.Itshouldttightly.Next,reattachthesealingringtotheplateandthenthesealing
ring plate to the cover. IMPORTANT: When properly positioned, the grip pin will be facing
you(FigC,page3).Graspthegrippinanduseittopushtheplatebackinplace.Checkthatthe
grommet is securely positioned over the cover post.
IMPORTANT INFORMATION
In order for the unit to function properly, always follow these instructions:
● Besurethebottomoftheremovablecookingpotandtheheatingplatewithinthecookerbody
(Fig. F) are free of debris before placing the cooking pot in the cooker body.
CAUTION! To prevent electrical shock, NEVERUSETHEUNITWITHOUTTHE
REMOVABLECOOKINGPOT.Also, be sure the outside of the cooking pot is COMPLETELY
DRY before placing it into the cooker body.
● Checkboththeventpipeandventltertobesuretheyareclear.Inordertodothis,youwill
needtoremovethequickpressurereleasevalve(Fig.G)andsealingringplate(FigC)fromthe
cover (see page 3). Then hold the cover up to the light and make sure you can see light coming
throughtheventpipe.Ifyoucannot,removetheventlter(seepage3)andcleantheventpipe
with a small brush or pipe cleaner to remove the blockage. Reattach the sealing ring plate to
the cover.
● Alwaysverifythatthesealingringplateisattachedtothepressurecookercoverbefore
cooking.
● Makesureyouhavenotoverlledthecookingpot.Donotllabovethe⅔lllinewhen
cooking most foods. When cooking foods that foam, froth, or expand, such as rice, grains,
anddrybeans,peas,andlentils,orfoodsthataremostlyliquids,suchassoups,neverllthe
cookingpotabovethe½llline.
Foryourconvenience,boththe⅔and½lllinesaremarkedinsideofthecookingpot(Fig.H).
Inaddition,ineachsectionoftherecipesyouwillndinstructionsonthemaximumlllevel
for each type of food.
● Alwaysmakesurecookingliquidhasbeenaddedtothecookingpot.Onecupofliquidisthe
minimum amount.
● Alwaysfollowspecialproceduresfoundintheinstructionbookwhenpressurecookingdry
beans, peas, and lentils (see page 18). During cooking, these foods tend to froth and foam which
could cause the vent pipe to become blocked.
● Neverpressurecookapplesauce,cranberries,rhubarb,cereals,pasta,splitpeas,andsoupmixes
containing split peas, pasta, or grains. These foods expand so much as a result of foaming and
frothing that they should never be cooked under pressure.
● Alwaysfollowthespecialproceduresfoundonpage20whenpressurecookingriceandgrains.
● DoNOTusethequickpressurereleasemethodaftercookingdrybeans,peas,lentils,and
grains, or foods that are mostly liquid, such as soup, sauces, and stews (see page 7).
● Alwaysverifythattheblueairvent/coverlockisdownbeforeattemptingtoopenthecooker
(see Fig. M, page 6). If it is up, the cooker contains pressure which, if released, may result in burns and/or property damage. Then
check that no steam is emitted when the pressure release valve is rotated to the STEAM OUT position.
● WARNING! Air bubbles may form when pressure cooking foods with a higher fat content (such as meats with visible fat or
poultry with skin and visible fat) or thicker foods (such as stews, sauces, heavy soups, dried beans, lentils, and grains such as rice
and barley). Even after all pressure has been released, those air bubbles can rise to the surface when the cover is opened, unless
they are dispersed beforehand. If the air bubbles are not dispersed,
hot food may erupt out of the cooker, which could cause serious burn
injuries. To disperse the air bubbles, follow these steps: First, verify
the pressure has been released (the blue air vent/cover lock will be in
the down position). Next, prior to opening the cover, gently rock the
cooker from side to side. To rock, grasp the handles and tilt the cooker
to the left, so the right side of the cooker lifts 2 inches off the counter.
Then rock to the right so the left side of the cooker lifts 2 inches off
thecounter(Fig.I).Repeatonce.Verifytheairvent/coverlockisstill
down before attempting to open the cover.
Fig. E
Clips
Heatingplate
Fig. F
Ventpipe
Fig. G
Quick pressure
release valve
½ line
⅔ line
Fig. H
Scrolling digit
The left digit in the
display window will scroll
in a clockwise pattern
during initial heatup and
throughout timed cooking.
It will not scroll during the
keep warm mode or after
the unit shuts off.
5
HOW TO OPERATE THE DIGITAL CONTROL PANEL
Whenever you plug in the unit, it will beep once and four red
dashes will appear in the display window on the digital control pan-
el (Fig. J). The following information describes the control panel
buttons and their function.
KEEP WARM/CANCEL BUTTON
When the cooking time has expired, the unit will automatically
switch to the keep warm mode. When in the keep warm mode, the
light on the KEEP WARM button will illuminate and the red dashes
will scroll continuously. The unit will remain on for 4 hours and
then shut off automatically, unless the CANCEL button is pressed.
The CANCEL button allows you to cancel the cooking or keep
warm function at any time. Simply press the CANCEL button once. When you press CANCEL, the light on the button will go out and
the four red dashes will stop scrolling.
BROWN/SAUTÉ BUTTON
Use this function to brown or sauté foods prior to pressure cooking or slow cooking. Browning is typically used for meats and poul-
try.Sautéingisusedforvegetablesandtoreduceliquidafterpressurecookingtomakeaavorfulsauceforyourfood.
Press the button once to brown and twice to sauté. The red light next to the function selected will light up and the left digit will scroll
continuously. Allow unit to preheat for 3 to 4 minutes before browning or sautéing your food.
SLOW COOK BUTTON
To slow cook foods, press the SLOW COOK button once for the high setting or twice for the low setting. The red light next to the
function selected will light up. The default cook time is 4 hours on high and 8 hours on low. You can manually adjust the slow cook-
ingtimein30minuteincrementsbypressingthe+or–buttons.Youmustdothiswithintherst6secondsofpressingtheSLOW
COOK button, before the unit begins to heat.
The maximum slow cooking time at both the high and low settings is 9 hours and 30 minutes and the minimum slow cooking time is
30 minutes. The left digit scrolls continuously throughout slow cooking but stops in the keep warm mode.
PRESSURE COOKING PRESET BUTTONS
The digital control panel includes 12 pressure cooking presets. Each pressure cooking preset button has 2 cooking functions. To se-
lect the top cooking function, press the button once. To select the bottom cooking function, press the button twice. The red light next
totheselectedcookingfunctionwillbeilluminated.Inaddition,eitherthehighorlowpressurelightwillbeilluminated;thiswill
depend on the food you have selected. (When FISH or VEGETABLES–LOW is selected, the red light next to LOW pressure will be
illuminated;whenselectinganyotherfood,theredlightnexttoHIGH pressure will be illuminated.)
The preset cook time for the food you have selected will appear in the display window. The default time will blink 6 times and then
the digit on the far left will start to scroll as the unit begins heating.
PRESET BUTTON PRESET TIME PRESET PRESSURE
Rice
Multigrain
10 minutes
25 minutes
HIGH
HIGH
Meat–Chop/Rib
Meat–Roast
25 minutes
45 minutes
HIGH
HIGH
Poultry
Fish
10 minutes
2 minutes
HIGH
LOW
Soup
Stew
15 minutes
12 minutes
HIGH
HIGH
Vegetables–High
Vegetables–Low*
10 minutes
0 minutes
HIGH
LOW
Desserts
Beans
10 minutes
8 minutes
HIGH
HIGH
*NOTE: When vegetables are cooked 0 minutes, once pressure is reached, the unit will stop heating.
Display
window
Fig. J
Steam
Out
Steam
Out
Cook
OPEN
CLOSE
Steam
Out
Steam
Out
Cook
OPEN
CLOSE
Steam
Out
Steam
Out
Cook
OPEN
CLOSE
Steam
Out
Steam
Out
Cook
OPEN
CLOSE
Blue air vent/cover
lock in up position.
Pressure in unit.
Cook
position
6
Because of the great variety of foods within a food grouping, the preset time may need to be adjusted manually. This is easily done
bypressingthe+or–buttonsimmediatelyafterpressingthecookfunctionbutton.Youmustdothiswithintherst6secondsof
pressing the cook function button, before the unit begins to heat. NOTE: If you fail to change the time, press CANCEL and try again.
Use the cooking charts included in the recipe section as a guide for recommended cooking times.
For all pressure cooking preset buttons, the maximum cooking time is 2 hours and the minimum cooking time is 0 minutes.
NOTE: While pressure is building, the time will not change. The unit begins counting down when the correct pressure is reached for
the food selected.
PRESSURE BUTTON
If you prefer to manually set the pressure, instead of using the preset buttons, simply press the PRESSURE button once for the low
setting or twice for the high setting. The red light next to the selected pressure will be illuminated. The default cook time is
30 minutes for low and 15 minutes for high. Adjust the cook time, if desired, by pressing the + or – buttons immediately after
pressing the PRESSURE button. NOTE: Youmustadjustthetimewithintherst6seconds,beforetheunitbeginstoheat.Ifyou
accidentally press the wrong setting or time, simply press CANCEL and reset the cooker.
Highpressureissuitableformostfoods.Uselowpressurefordelicatefoodssuchasshandsomevegetables.
HOW TO USE FOR PRESSURE COOKING
Beforeyoubegincooking,reviewthe“ImportantInformation”instructionsonpage4andalwaysverifythattheunitisproperly
assembled.
1. Place the pressure cooker on a dry, level surface. To avoid steam damage to cabinets, position the cooker so the air vent/cover
lock and quick pressure release valve are not directly under cabinets.
2. Place the removable cooking pot into the cooker body. NEVERUSETHEUNITWITHOUTTHEREMOVABLECOOKING
POT.
3.Attachpowercordtocooker,makingsuretofullyinertitintothecookerreceptacle.Thenplugintoa120VACwalloutlet.
4. Prepare ingredients according to the directions in the recipe you have selected.
If the recipe states to brown or sauté food, press the BROWN/SAUTÉ button (see page 5), preheat unit for 3 to 4 minutes, and
brown or sauté food according to recipe. When browning/sautéing is complete, press the CANCEL button once so you can select
another cooking function.
5.Ifrecipecallsforusingthecookingrack,placecookingrackintothecookingpot.See“Helpful
Hints”onpage9forguidanceonwhentouserack.
Addingredientstothecookingpot,beingsurenottooverll(seepage4forinformationon
lling).
6.Pourliquidintothecookingpot,asspeciedintherecipeortimetable.
7. Place the cover on the cooker body, aligning the INSTALL/REMOVE vertical mark within the
mark on the cooker body (Fig. B, page 3). Rotate the cover clockwise until it stops. The
pressure cooker is completely closed when the LOCKED vertical mark is within the mark on
the cooker body (Fig. K).
8. Push the quick pressure release valve onto the vent pipe and point the lever to the COOK posi-
tion (Fig. L). NOTE:Thevalvewilltlooselyontheventpipe.
9. Select the appropriate preset button on the control panel for the type of food you are cooking.
Adjust the cooking time as necessary (see pages 5 and 6). Or, if preferred, select PRESSURE
and manually set the cooker (see above).
As the unit is heating, air will automatically exhaust around the air vent/cover lock. You will
hear this venting. When pressure begins to build, the blue air vent/cover lock will slide up (Fig. L), locking the cover on. Once
the unit is at pressure, the timer will start to count down. During cooking you may notice some steam releasing from the quick
pressure release valve. This is normal. NOTE: It is also normal for the heat to cycle on and off during cooking to control the
pressure in the cooker.
10. When the cook time has expired, the unit will beep 10 times and automatically switch to the
keep warm mode.
11. Reduce pressure according to the recipe or timetable instructions (quick pressure release or drop
pressure of its own accord). See instructions on page 7 for releasing pressure.
Do not open the cooker until all internal pressure has been released. Do not open the cooker until all internal pressure has been released. You will know the pressure is You will know the pressure is
completely reduced when the blue air vent/completely reduced when the blue air vent/cover lock drops and no steam is emitted when the
pressure release valve is in the steam out position (Fig. M).
Blue air vent/cover
lock in down position.
No pressure in unit.
Steam out
position
Fig. M
Fig. K
Fig. L
7
WARNING! Never attempt to open the cooker when the blue air vent/cover lock is up. Doing so could result in severe burns and/or
property damage from the release of pressurized contents.
Next, if cooking thicker or higher fat foods as described on page 4, rock the cooker from side to side as illustrated on page 4 to
ensure all air bubbles are dispersed. Verify the air vent/cover lock is still down before attempting to open the cover.
12.
After pressure is completely reduced and potential air bubbles dispersed, carefully remove the cover. Rotate counter
clockwise until
the INSTALL/REMOVE vertical mark is within the mark on the cooker body. Lift cover straight up and, while still holding the
cover over the cooker, angle it 90 degrees so residual liquid drips into the pot. Place cover upside down on counter.
CAUTION! Steam may escape and hot liquid may drip from the cooker cover when removing it. Steam and hot liquid can cause
burns.
13. Remove food from cooker using a heat-resistant plastic, nylon, rubber, or wooden utensil. Do not use metal utensils as they may
scratch the nonstick surface.
14. When cooking is complete, unplug power cord from wall outlet and then from pressure cooker. Allow cooker to cool completely
before cleaning.
PRESSURE RELEASE METHODS
1. Quick Pressure Release. This method is used when cooking vegetables, seafood, and other delicate foods.
WARNING! To prevent the risk of severe personal injury and property damage, do NOT use the quick pressure release method
after cooking dry beans, peas, lentils, and grains, or foods that are mostly liquid, such as soup, sauces, and stews.
When cooking time is up, press the CANCEL button once and immediately move the valve lever to the STEAM OUT position
(Fig. M, page 6). You will hear sputtering and steam will release for approximately 2 to 3 minutes. Pressure is completely
reduced when the blue air vent/cover lock has dropped (Fig. M, page 6).
CAUTION! To prevent steam burns, keep hands and face away from the top of the pressure cooker as pressure is being released.
2. Let pressure drop of its own accord. This method is used when cooking foods such as meats, soups, and grains.
When cooking time is up, keep the quick pressure release valve in the COOK position. Let the pressure cooker cool until the
blue air vent/cover lock drops. Then move the pressure release valve to the STEAM OUT position.
NOTE: If desired, the food may be left in the cooker, which automatically switches to the keep warm mode. Prior to opening the
cooker, be sure to disperse any air bubbles by rocking it from side to side
(
see instructions
on page 4).
HOW TO USE FOR SLOW COOKING
1.Followsteps1through7ofthe“HowtoUseforPressureCooking”instructionsonpage6
2. Push the quick pressure release valve onto the vent pipe. IMPORTANT: Point the lever to the STEAM OUT position.
3. Press the SLOW COOK button once for the high setting or twice for the low setting. The red light next to the function selected
will light up. Adjust the slow cooking default time, if desired, by pressing the + or – buttons. The left digit will scroll throughout
slow cooking.
4. When the cook time has expired, the unit will beep 10 times and automatically switch to the keep warm mode. The left digit will
stop scrolling.
5. Press the CANCEL button once and carefully remove the cover.
Rotate counter
clockwise until the INSTALL/REMOVE vertical
mark is within the mark on the cooker body. Lift cover straight up and, while still holding the cover over the cooker, angle it
90 degrees so residual liquid drips into the pot. Place cover upside down on counter.
CAUTION! Steam may escape and hot liquid may drip from the cooker cover when removing it. Steam and hot liquid can cause
burns.
6. Remove food from cooker. Use a heat-resistant plastic, nylon, rubber, or wooden utensil. Do not use metal utensils as they may
scratch the nonstick surface.
7. When cooking/keep warm are complete, unplug power cord from wall outlet and then from pressure cooker. Allow cooker to cool
completely before cleaning.
CLEANING
After every use
1. Unplug power cord from wall outlet and then from pressure cooker. Allow cooker to cool completely before cleaning.
2. After each use, remove the quick pressure release valve from the cover. Then detach the sealing ring plate from the cover by
pullingthegrippin(Fig.C,page3).Removethesealingringfromtheplate.Donotremovethecentergrommetonthesealing
ring plate.
Iftheventlterappearsdirtyorcontainsdebris,removeitfromtheundersideofthecover,followingtheinstructionsonpage3.
8
3.Cleanthecookercoverwithadamp,soapyclothandthendrycompletely.Do NOT immerse the cooker cover in water.
Washthesealingring,sealingringplate,andventlterinwarm,soapywater.DoNOTwashthesepartsinthedishwasher.Thor-
oughly dry all cover parts after cleaning.
4.Tobesuretheventpipeisclear,holdthecoveruptothelightandlookthroughtheventpipe.Cleanitwithasmallbrushorpipe
cleanerifitisblockedorpartiallyblocked.Ifnecessary,cleantheventlterwithasmallbrushtoremoveanyfoodparticlesfrom
the slots and holes. Rinse and dry all parts thoroughly and reassemble.
5. Wash the cooking rack in warm, soapy water. Do NOT wash in the dishwasher.
6. Remove the cooking pot from the cooker body. Wash the pot in warm water and a mild detergent. The cooking pot may also be
washed in the dishwasher.
Thenonsticksurfacemaybecleanedwithanon-metalcleaningpad,suchasScotch-Brite*Multi-PurposeScrubSpongeor
Scotch-Brite*Dobie*CleaningPad.Do not use steel wool or abrasive cleaners on the cooking pot or the cooker body.
Soaking the cooking pot to loosen food residue is not necessary. If, however, soaking the pot is desired, do not soak for more
than2hours.Soakingthepotformorethan2hoursmaydamagethenonsticknish.
CAUTION! To prevent electrical shock, never pour water into the cooker body or immerse it or the power cord in water. Always
be sure the pot is COMPLETELYDRY before placing it back in the cooker body.
7.Cleantheplasticrimofthecookerbodywithadampcloth.Avoidgettingwaterinsideofthecookerbody.
Occasionally
1.Removetheairvent/coverlockforcleaning.Placeyourngerovertheairvent/coverlockhole
in the top of the cover (Fig. N) and remove the gasket from the underside of the cover (Fig. O).
Push the air vent/cover lock through the top of the cover. Wash it and the gasket in warm, soapy
water.Themetalshaftmaybecleanedwithanylonmeshpad.Cleanthecoverholewithasmall
brush. After cleaning, reinsert the metal shaft from the top side of the cover down through the
coverhole.Placeangerovertheholeandpushthegasketontotheendofthemetalshaftuntil
it snaps into the groove.
2. Wipe the outside of the cooker body with a damp cloth.
CARE AND MAINTENANCE
● Whennotinuse,storeyourpressurecookerinadryplace.Topreventunpleasantodorsfrom
lingering, store the unit with the cover inverted on the cooker body.
● Asisthecasewithallcookware,avoidchoppingorcuttingfoodinsidethecookingpotwitha
knife or other sharp utensil. Do not use metal utensils as they may scratch the nonstick surface.
● Donotstriketherimofthecookingpotwithanycookingutensil.Thiscouldcausenicksinthe
rim which may allow steam to escape and prevent the pressure cooker from sealing.
● Thesealingringandgasketfortheairvent/coverlockmayshrink,becomehard,deformed,
cracked, or torn with normal use. When this happens, replace the sealing ring and/or the air vent/cover lock gasket. This is
routine replacement and not covered under the warranty.
Leakage between the cover and cooker body is usually caused by deterioration of the sealing ring after prolonged use.
● Periodicallychecktheventpipenutforlooseness.Ifnecessary,retightenwitha½ʺwrench.
● Ifforanyreasonthepressurecookercannotbeopened,contacttheConsumerServiceDepartmentinEauClaire,WIat
1-800-877-0441.
● Anymaintenancerequiredforthisproduct,otherthannormalhouseholdcareandcleaning,shouldbeperformedbythePresto
Factory Service Department (see page 24).
HELPFUL HINTS
● Your favorite recipes may be adjusted for cooking in the pressure cooker by following the general directions in this manual.
Usetheincludedtimetablesandrecipesasaguideforspecicfoodsandcookingtimes.Thereisverylittleevaporationduring
pressure cooking, so the amount of liquid used should be decreased. A minimum of 1 cup of water or cooking liquid should
always be used for pressure cooking.
Ofcourse,theeasiestwaytoadaptyourfavoriteconventionalrecipeistondasimilarrecipeforpressurecookinginthisbook
and use it as a guide.
*Scotch-BriteandDobieareregisteredtrademarksof3MCompany.Prestoisnotafliatedwith3MCompany.
Air vent/cover
lock hole
Fig. N
Fig. O
Gasket
9
● Use the cooking rack when it is desirable to cook foods out of the cooking liquid. When foods are pressure cooked out of the
liquid,avorswillnotintermingle.Therefore,itispossibletocookseveralfoodsatonce,aslongastheyhavesimilarcooking
times.Ifitisdesirabletoblendavors,donotusethecookingrack.
● Many different cooking liquids can be used in a pressure cooker. Wine, beer, broth, fruit juices, and of course water all make
excellent cooking liquids in the pressure cooker.
● If a recipe says to cook 0 minutes, simply press the VEGETABLES–LOW button. Unit will beep 10 times as soon as pressure is
reached. Use the quick pressure release method immediately after pressure cooker reaches cooking pressure.
● It is the size and shape of the food pieces, rather than the quantity, that affects pressure cooking time. For example, 1 potato will
havethesamecookingtimeas6potatoesofsimilarsize.Itisimportanttonotethesizeofthefoodspeciedinthecookingtime-
tables;ifthepiecesoffoodbeingcookedareofasizedifferentthanthosenoted,itwillbenecessarytoadjustthecookingtime.
● Whenpressurecookingathighaltitudes,thecookingtimeneedstobeincreased5%forevery1,000feetabovetherst
2,000 feet. Following this rule, the times should be increased as follows:
3,000 ft. ... 5% 4,000 ft. ... 10% 5,000 ft. ... 15% 6,000 ft. ... 20% 7,000 ft. ... 25% 8,000 ft. ... 30%
● If you have any questions on recipes, cooking times, or the operation of your pressure cooker, call our Test Kitchen at
1-800-368-2194 or contact us at our website www.GoPresto.com.
QUESTIONS AND ANSWERS
1. Sometimes when pressure cooking, I notice beads of moisture forming in the area of the pressure release valve and hear
what sounds like escaping steam before the timer begins to count down. Is there something I am doing wrong?
No. Both are normal and can be expected as part of pressure cooking.
2. I pressed the wrong button by accident and the cooker is not allowing me to press the right one. What can I do?
Press CANCEL. This will enable you to start over and press the correct button.
3. When I tried to adjust the time, it did not change. What am I doing wrong?
Youdidnotadjustthetimewithintherst6seconds.PressCANCEL and begin again by choosing the desired setting and adjust-
ing the time as needed.
4. I can see steam escaping from around the cover. Why?
You forgot to put the sealing ring on the sealing plate or you forgot to install the sealing ring plate in the cooker cover.
NOTICE: If either of these parts are not in place during cooking, the cooker will leak, pressure will not build, and you may dam-
age the unit.
Leakage may also occur if the sealing ring needs to be replaced. The sealing ring may shrink, become hard, deformed, cracked, or
torn with normal use. When this happens, replace the sealing ring before using the unit again for pressure cooking.
5. Sometimes when I’m pressure cooking a larger volume of food, the time doesn’t change. Why?
Thepressurecookerhasnotyetreachedoperatingpressure.Countdownwillbeginassoonasthecookerreachesoperatingpres-
sure.
6. I can hear steam venting from the quick pressure release valve and pressure is not building. Why?
You have the quick pressure release valve in the STEAM OUT position. The quick pressure release valve must be in the COOK
position in order for pressure to build and the cooker to seal.
7. What does it mean when E3 appears in the display window and the unit stops working?
Thecookerhasoverheated.Youlikelyoperatedtheunitinpressurecookingmodewithinsufcientornoliquid.Ifthisoccurs,
unplug the unit and allow it to cool. Then remove the cover and add liquid to the cooker. Plug the unit back in, place the cover on,
and reprogram the cooker.
8. What does it mean when E1, E2, E4, or E5 appear in the display window and the unit stops working?
This means something internally has become damaged, been tampered with, or is defective. The unit will be inoperable if
yougetoneofthesecodes.YoushouldunplugtheunitandcontactourConsumerServiceDepartment.Callweekdays
8:00AMto4:00PM(CentralTime)at1-800-877-0441oremailusthroughourwebsiteatwww.GoPresto.com/contact.
9. Occasionally the cover is hard to open. What causes this? What should I do?
Ifthecoverseemsdifculttoopen,theremaystillbepressureinthecooker.Be sure the air vent/cover lock has dropped
before trying to open the cooker.
If the cover rotates but it seems to catch on the rim of the body, you are not lifting the cover straight up off the cooker body.
10
10. Sometimes my food is not completely done after the recommended cooking time. When I try to put the cover back on the
cooker, so I can cook it longer, the cover will not close. How can I get the cover closed?
Allow the pressure cooker to cool slightly. When the cooker is still hot, the air vent/cover lock will lift, preventing you from clos-
ing the cover. Before placing the cover back on, be sure the quick pressure release valve is in the STEAM OUT position. Once the
cover is closed, move the lever to the COOK position.
11. What can be done after pressure cooking if the food has more liquid than desired?
With the cover removed, press SAUTÉ and allow the excess liquid to evaporate. Next time you prepare the same recipe, you may
want to use less liquid.
12. I believe I am thoroughly cleaning my cooker, but sometimes I notice the odor of my last meal remains in the cooker. What
can I do to remove the odor?
The sealing ring is made of silicone. Silicone has many wonderful properties but it does tend to retain odors. Unfortunately, there
is no good way to remove the odors, but over time they will dissipate.
PRESSURE COOKING RECIPES
Soups and Stews
This pressure cooker is perfect for preparing delicious soups and stews. Included are a few favorite recipes. If you have a favorite recipe of
yourown,tryitusingoneoftherecipesinthisbookasyourguide.Ifaddingdrybeansandpeas,theyrstmustbesoakedaccordingtothe
directions on page 18.
CAUTION! Do not pressure cook soups or soup mixes containing barley, rice, pasta, grains, or split peas because they have a tendency to
foam, froth, and sputter and could block the vent pipe. These foods should be added to the soup AFTER pressure cooking.
FOR SOUPS AND STEWS, DO NOT FILL COOKING POT OVER
½ FULL!
Classic Chicken Soup
1½ pounds bone-in chicken breasts, skinned
1 cup celery, cut into 2-inch pieces
1 cup coarsely chopped onion
3 cloves garlic, halved
1 teaspoon dried thyme
¾ teaspoon salt
½ teaspoon black pepper
4 cups water
• • • • • • •
1½ cups sliced carrots
1 cup sliced celery
2 green onions, thinly sliced
Add chicken, celery, onion, garlic, thyme, salt, pepper, and
watertocookingpot.Closecover.Placequickpressure
release valve on vent pipe. Press SOUP and then adjust
time to 10 minutes.
When time is up, allow pressure to drop of its own accord.
Remove chicken to a cutting board and allow to cool. Strain
stockbypouringthroughalargesieve;discardsolids.
Returnstocktocookingpot;addcarrotsandcelery.Press
CANCEL.Closecover.Placequickpressurereleasevalve
on vent pipe. Press VEGETABLES–HIGH and then adjust
time to 3 minutes.
Meanwhile, remove chicken from bones and cut into bite-
size pieces.
When cooking time is up, quickly release pressure.
Returnchickentocookingpotandaddonions;allowto
heat through.
7 servings
Hearty Vegetable Beef Soup
1 pound beef stew meat, cut into 1-inch cubes
1 tablespoon vegetable oil
2 cups beef broth
1 can (14½ ounces) diced tomatoes, undrained
2 cups chopped cabbage
1½ cups sliced carrots
1 cup sliced celery
1 cup frozen whole kernel corn
½ cup chopped onion
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon black pepper, coarsely ground
Salt
With cooking pot in cooker body, press BROWN and
preheatcooker.Addoil;brownone-halfpoundofbeefat
a time, removing each batch from pot when done. Press
CANCEL. Return all beef, including juices, to cooker.
Add broth, tomatoes, cabbage, carrots, celery, corn, onion,
oregano,thyme,andpepper.Closecover.Placequick
pressure release valve on vent pipe. Press SOUP and then
adjust time to 12 minutes.
When time is up, allow pressure to drop of its own accord.
Season to taste with salt.
8 servings
11
Tuscan Bean Soup
1 cup dry Great Northern beans
½ tablespoon olive oil
1 cup chopped onion
2 large garlic cloves, minced
5 cups chicken broth
2 cups kale, coarsely chopped
1 cup sliced carrots
½ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon black pepper
• • • • • • •
2 tablespoons tomato paste
Salt
Soak beans according to instructions on page 18.
With cooking pot in cooker body, press SAUTÉ and preheat
cooker. Add oil, onion, and garlic. Sauté until onions are
translucent. Press CANCEL. Add drained beans, broth, kale,
carrots,rosemary,thyme,andpepper.Closecover.Place
quick pressure release valve on vent pipe. Press BEANS.
When time is up, allow pressure to drop of its own accord.
Stir in tomato paste until well blended. Season to taste with
salt.
7 servings
Traditional Beef Stew
2 slices thick-sliced bacon, diced
⅓ cup all-purpose our
1 teaspoon salt, divided
1½ pounds beef stew meat, cut into 1-inch cubes
2 cups beef broth
1 cup chopped onion
1 cup sliced fresh mushrooms
1 cup sliced carrot
½ pound small red potatoes
1 large clove garlic, minced
2 tablespoons tomato paste
¾ teaspoon dried thyme
1 bay leaf
With cooking pot in cooker body, press BROWN and
preheatcooker.Addbacon;fryuntilcrisp.Removebacon
fromcooker,leavingdrippingsinpot.Combineourand
½teaspoonofthesaltinalargebowl.Addbeefandtoss
tocoat;shakeoffexcessourmixture.Brownone-third
of beef at a time, removing each batch from pot when
done. Press CANCEL. Return all beef, including juices,
and bacon to cooker. Add broth, onion, mushrooms, carrot,
potatoes,garlic,tomatopaste,thyme,andbayleaf.Close
cover. Place quick pressure release valve on vent pipe.
Press STEW and then adjust time to 10 minutes.
When time is up, allow pressure to drop of its own accord.
6 servings
Chicken and White Bean Chili
1 cup dry Great Northern beans
1 tablespoon olive oil
½ cup chopped onion
½ cup sliced carrot
2 cloves garlic, minced
½–1 jalapeño pepper, seeded, deveined, minced
2 teaspoons chili powder
1 teaspoon dried oregano
¼ teaspoon ground allspice
4 cups chicken broth
1 pound boneless, skinless chicken breasts,
cut into ¾-inch pieces
1½ teaspoons packed brown sugar
1 teaspoon white wine vinegar
• • • • • • •
Salt and pepper
Soak beans according to instructions on page 18.
With cooking pot in cooker body, press SAUTÉ and
preheat cooker. Add oil, onion, carrot, garlic, jalapeño,
chili powder, oregano, and allspice. Sauté for 2 minutes.
Press CANCEL. Stir in drained beans, broth, chicken,
brownsugar,andvinegar.Closecover.Placequickpressure
release valve on vent pipe. Press BEANS.
When time is up, allow pressure to drop of its own accord.
Season to taste with salt and pepper.
4 servings
12
Fish and Seafood
Fish and seafood are the basis of some of the healthiest and most nutritious meals you can make. Steaming them in the pressure cooker
bringsouttheirnest,fullestavors.
Fish and seafood cook very quickly under pressure, and the cooking time required is directly related to the thickness of the seafood. To pre-
ventovercooking,donotcookshorseafoodthatislessthan¾inchthick.Forshorseafoodmorethan1inchthick,cookforthesuggest-
ed time in the timetable below and then allow the cover to remain on the pressure cooker for another minute after the air vent/cover lock has
dropped.
FOR FISH AND SEAFOOD, DO NOT FILL COOKING POT OVER
⅔ FULL!
Fish and Seafood Timetable
To cook, pour 1 cup of water or other cooking liquid into the cooking pot.
Ifusingthecookingrack,positionitinthecookingpotandthenplaceshorseafoodontherack.Closecover.Placequickpressurerelease
valve on vent pipe. Press FISH and adjust time as necessary.
To prevent overcooking, use the quick pressure release method after cooking sh and seafood.
SEAFOOD
(Fresh or Thawed) SIZE
COOKING TIME
(Minutes)
Fish Fillets 1 inch thick 0
Salmon Fillets 1 inch thick 0–1
Shrimp Medium to Large (36 to 42 count)
Jumbo (21 to 25 count)
1
2
Tuna Fillets 1 inch thick 0–1
NOTE:Whenshandseafoodarecooked0minutes,oncepressureisreached,theunitwillstopheating.
Fish in Salsa Ranchero
1 tablespoon olive oil
1 small onion, chopped
½ small orange or yellow pepper, chopped
1 clove garlic, minced
1 cup water
1 pound tomatoes, peeled and chopped
1 tablespoon minced fresh parsley
1 tablespoon minced fresh cilantro
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon dried oregano
1 pound of cod llets, 1 inch thick
• • • • • • •
Corn or our tortillas
With cooking pot in cooker body, press SAUTÉ and preheat
cooker.Addoil;sautéonion,pepper,andgarlicuntiltender.
Press CANCEL. Add water, tomatoes, parsley, cilantro, salt,
cumin,andoregano.Placecodlletsinsauce.Closecover.
Place quick pressure release valve on vent pipe. Press FISH
and then adjust time to 0 minutes.
When time is up, use quick pressure release method.
Cut2or3tortillasintothinstrips.Stirintomixture.Serve
in bowls with additional warm tortillas.
4 servings
13
Salmon Moutarde
2 salmon steaks or llets, 1 inch thick
2 tablespoons Dijon mustard
2 sprigs fresh thyme
1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
1 cup dry white wine or chicken broth
1 bay leaf
• • • • • • •
2 tablespoons Dijon mustard
1 tablespoon cornstarch
Spread each steak with 1 tablespoon mustard. Press
1 thyme sprig into the mustard on each steak.
With cooking pot in cooker body, press SAUTÉ and preheat
cooker.Addoil;sautéonionandgarlicuntiltender.Press
CANCEL. Add wine or broth and bay leaf. Place salmon
oncookingrackinpot.Closecover.Placequickpressure
release valve on vent pipe. Press FISH and then adjust time
to 1 minute.
When time is up, use quick pressure release method.
Carefullyremovesalmonandrack.Keepsalmonwarm.
Discard bay leaf. Press CANCEL. Mix 2 tablespoons mus-
tard with cornstarch. Press SAUTÉ. Stir mustard mixture
intohotliquidinpot.Heatuntilsauceboilsandthickens,
stirring constantly. Serve sauce over salmon.
2 servings
Meat, Poultry and Eggs
A host of great meals can evolve from meat and poultry when prepared in the pressure cooker. Keep the following tips in mind when pres-
sure cooking meat and poultry.
● Althoughnotnecessary,youmaywanttobrownmeatandpoultrybeforepressurecookingtoaddadifferentavorandprovidecolorto
thenisheddish.Browningiseasilydoneinthepressurecooker.PressBROWN, allow unit to preheat for 3 to 4 minutes, and brown meat
or poultry as desired.
● Youmayalsoplacemeatandpoultryonthegrillorunderthebroilerafterpressurecookingtogiveitlastminutebrowning.
● Cookingtime,especiallyformeat,willvarydependingonthesizeandthicknessofthecut,thedistributionoffatandbone,andthegrade
and cut of meat. Because of this variability, the timetable below and on next page should be used as a general guide only.
● Whencookinglargerpiecesofmeat,suchasroasts,keepinmindthatthicknessratherthanweightisthemostimportantfactorindeter-
mining cooking time. The cooking times found in the meat and poultry timetable are for roasts that are 2 to 3 inches thick. If the roast is
thicker than 3 inches, add 5 additional minutes to the cooking time.
● Tocook,pour1to1½cupsofwaterorotherliquidintothecookingpot.Ifusingthecookingrack,positionitinthecookingpotandthen
placemeatorpoultryonrack.Closecover.Placequickpressurereleasevalveonventpipe.Cookusingthe MEAT or POULTRY preset
and the time indicated in the timetable below and on the next page. Release pressure as indicated in the timetable.
● Ifdesired,cookingliquidorsaucecanbethickenedafterpressurecooking.PressSAUTÉ and allow liquid to simmer for 5 to 10 minutes
withthecoverremoved.Anotheroptionistoaddathickeningagenttotheliquid.Stir1to2tablespoonsofourorcornstarchinto¼cup
cold water. Press SAUTÉ and slowly add this mixture to the hot liquid. Stir and heat to boiling. Allow to boil for 1 minute or until desired
consistency.
● Cookingmeatandpoultryfromafrozenstateshouldbereservedonlyforemergenciesandconsideredonlyforsmallercutsofmeat,such
as chops, ribs, and steak. When cooking from frozen, add about 50% more time than indicated in the timetable.
MEAT/POULTRY/EGGS PRESET BUTTON
COOKING
TIME
(Minutes)
PRESSURE
RELEASE
METHOD
BEEF
Brisket*orCornedBeef
(2 to 3 pounds)
MEAT–ROAST
55–65 Own Accord
ChuckRoast(2½to3pounds)
MEAT–ROAST
45–50 Own Accord
Meat, Poultry, and Egg Timetable
With cooking pot in cooker body, press BROWN and preheat cooker. Brown meat or poultry. Remove from cooker and press CANCEL. Pour
liquidintocookingpot.Placemeatorpoultryonrackincooker.Closecoversecurely.Placequickpressurereleasevalveonventpipe.Press
MEAT or POULTRY and adjust time, if necessary, according to the following timetable.
FOR MEAT, POULTRY, AND EGGS, DO NOT FILL COOKING POT OVER
⅔ FULL!
NO PORTION OF THE MEAT OR POULTRY SHOULD EXTEND
ABOVE THE
⅔ FILL LINE (SEE PAGE 4).
*Uselowesttimeforatcutbrisket.Uselongesttimeforpointcutbrisket.
14
MEAT/POULTRY/EGGS PRESET BUTTON
COOKING
TIME
(Minutes)
PRESSURE
RELEASE
METHOD
BEEF (Continued)
RumpRoast(2½to3pounds)
MEAT–ROAST
55–65 Own Accord
Oxtail
MEAT–ROAST
45–50 Own Accord
Shank
MEAT–CHOP/RIB
25–30 Own Accord
Short Ribs
MEAT–CHOP/RIB
30 Own Accord
Stew Meat (1-inch cubes)
MEAT–CHOP/RIB
12–13 Quick Release
LAMB
Lamb Shoulder Roast
(2½pounds)
MEAT–ROAST
45–50 Own Accord
Stew Meat (1-inch cubes)
MEAT–CHOP/RIB
6 Quick Release
POULTRY
Chicken
(whole,2½to3pounds)
POULTRY
22–24 Own Accord
Chicken(pieceswithbone)
POULTRY
10 Own Accord
ChickenBreast(boneless)
POULTRY
6–7 Own Accord
CornishGameHen
POULTRY
12–14 Own Accord
Turkey (pieces with bone)
POULTRY
13–15 Own Accord
Turkey Breast
(boneless, rolled roast, 2 pounds)
POULTRY
36–39 Own Accord
PORK
ButtRoast(2½to3pounds)
MEAT–ROAST
60–65 Own Accord
Shoulder Arm Roast
(2½to3pounds)
MEAT–ROAST
60–65 Own Accord
Chops,¾to1inchthick
MEAT–CHOP/RIB
8 Quick Release
Steak,¾to1inchthick
MEAT–CHOP/RIB
8 Quick Release
Spareribs
MEAT–CHOP/RIB
25 Quick Release
Stew Meat (1-inch cubes)
MEAT–CHOP/RIB
6 Quick Release
EGGS
POULTRY
5-6 Quick Release
Pot Roast Royale
1 tablespoon vegetable oil
1 2½- to 3-pound boneless beef chuck roast
1 small onion, sliced
1 cup water
1 can (2 ounces) anchovy llets, drained and
chopped
1 tablespoon cider vinegar
1 tablespoon packed brown sugar
9 whole peppercorns
1 bay leaf
With cooking pot in cooker body, press BROWN and
preheatcooker.Addoil;brownroastonallsides.Remove
from cooker and press CANCEL. Addoniontopot;press
SAUTÉ and stir until onion is slightly softened. Remove
from pot. Press CANCEL.Combinewater,anchovies,
vinegar, brown sugar, peppercorns, and bay leaf in pot.
Place roast on cooking rack in pot. Arrange onions evenly
ontopofroast.Closecover.Placequickpressurerelease
valve on vent pipe. Press MEAT–ROAST and then adjust
time to 55 minutes.
When time is up, allow pressure to drop of its own accord.
Press CANCEL. If desired, press SAUTÉ and reduce cook-
ing liquid to make sauce to serve with roast.
6 to 8 servings
15
Barbecued Spare Ribs
1 tablespoon dry mustard
1 tablespoon chili powder
½ teaspoon cayenne pepper
1 clove garlic, cut in half
1 tablespoon vegetable oil
3 pounds boneless spare ribs*
⅓ cup water
⅔ cup ketchup
¼ cup lemon juice
¼ cup light molasses
½ cup chopped onion
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 drops liquid smoke
* Short ribs can be used in place of spare ribs.
For short ribs, press MEAT–CHOP/RIB and adjust time for
30 minutes.
Trimexcessfatfromribs.Combinemustard,chilipowder,
and cayenne pepper in a small bowl. Sprinkle over ribs.
Rub seasoning into ribs using cut surface of garlic clove.
With cooking pot in cooker body, press BROWN and
preheatcooker.Addoil;brownribson2sides.Press
CANCEL. Mince garlic clove and whisk together with
water, ketchup, lemon juice, molasses, onion, oregano, salt,
pepper, and liquid smoke in a small bowl. Pour over ribs in
cooker.Closecover.Placequickpressurereleasevalveon
vent pipe. Press MEAT–CHOP/RIB.
When time is up, allow pressure to drop of its own accord.
8 servings
Pork Chops with Red Cabbage and Apples
2 slices bacon, diced
2 bone-in pork chops, about 1 inch thick
⅓ cup water
3 tablespoons balsamic vinegar
¼ cup packed brown sugar
3 tablespoons country-style Dijon mustard
1 teaspoon caraway seeds
2 cups sliced red cabbage
1 cup cored, chopped red cooking apple
½ cup sliced red onion
With cooking pot in cooker body, press BROWN and
preheatcooker.Addbacon;fryuntilcrisp.Removebacon
from cooker, leaving drippings in pot. Add pork chops
and brown on both sides. Press CANCEL. Whisk together
water, vinegar, brown sugar, mustard, and caraway seeds
inasmallbowl.Pourintopot.Returnbacontocooker;
addcabbage,apple,andonion.Closecover.Placequick
pressure release valve on vent pipe. Press MEAT–CHOP/
RIB and then adjust time to 8 minutes.
When time is up, use quick pressure release method.
2 servings
California Chicken
½ tablespoon olive oil
4 boneless, skinless chicken breasts
3 cloves garlic, sliced
½ cup white wine
½ cup chicken broth
¼ cup minced, fresh Italian parsley
1 teaspoon dried rosemary
• • • • • • •
Salt and pepper
½ small lemon, thinly sliced
With cooking pot in cooker body, press BROWN and
preheatcooker.Addoil;brownchicken.PressCANCEL.
Coverchickenwithgarlicslices.Addwine,broth,parsley,
androsemary.Closecover.Placequickpressurerelease
valve on vent pipe. Press POULTRY and then adjust time to
6 minutes.
When time is up, allow pressure to drop of its own accord.
Season to taste with salt and pepper. Garnish with lemon
slices.
4 servings
16
Herbed Chicken Thighs
½ tablespoon olive oil
4 chicken thighs, skinned
½ cup chicken broth
½ cup chopped onion
¼ cup chopped celery leaves
3 cloves garlic, minced
1 tablespoon minced, fresh Italian parsley
½ teaspoon dried oregano
½ teaspoon dried basil
• • • • • • •
3 tablespoons sliced black olives
Salt and pepper
Hard-cooked Eggs
10 to 12 large eggs
With cooking pot in cooker body, press BROWN and pre-
heatcooker.Addoil;brownchicken.PressCANCEL. Add
broth, onion, celery leaves, garlic, parsley, oregano, and
basiltopot.Closecover.Placequickpressurereleasevalve
on vent pipe. Press POULTRY.
When time is up, allow pressure to drop of its own accord.
Remove chicken to a warm dish. Press CANCEL. Press
SAUTÉ;addolivestoliquid.Simmerfor5minutesuntil
liquid is reduced. Season to taste with salt and pepper.
Serve sauce over chicken.
4 servings
Pour 1 cup water into cooking pot. Place eggs on cooking
rackinpot.Closecoversecurely.Placequickpressure
release valve on vent pipe. Press POULTRY and then adjust
time to 6 minutes.
When time is up, use quick pressure release method.
Immediately remove eggs and allow to cool completely
before peeling. If not using immediately, refrigerate until
ready to use.
Vegetables
Pressure cooking is a preferred method for preparing vegetables. Because of the fast cooking time and super-heated steam, vegetables retain
mostoftheirnaturalcolor,texture,avor,andnutrients.
FOR FRESH VEGETABLES, DO NOT FILL COOKING POT OVER
⅔ FULL!
Fresh Vegetable Timetable
When using the following vegetable timetable, 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 overcooking, use the quick pressure release method after cooking vegetables.
If the timetable says to cook 0 minutes, press the VEGETABLES–LOW button. Unit will beep 10 times as soon as pressure is reached. Use
the quick pressure release method immediately after pressure cooker reaches cooking pressure.
Quantity of vegetables does not change pressure cooking times. More mature vegetables may require longer pressure cooking times than
given in timetable.
For fresh vegetables, pour 1 cup liquid into cooking pot.Placevegetablesonrackincookingpot.Closecoversecurely.Placequick
pressure release valve on vent pipe. Press VEGETABLES–LOW or VEGETABLES–HIGH and adjust time, if necessary, according to the
following timetable.
VEGETABLE PREPARATION
PRESET
PRESSURE
COOKING TIME
(Minutes)
Artichoke Whole, 6 to 8 ounces HIGH 11–13
Asparagus Stems, cut into 1-inch pieces LOW 0–1
Beans
(green, wax)
Whole or sliced LOW 0–1
Beets Whole,2½-inchdiameter HIGH 20–21
Broccoli Florets LOW 0–1
17
VEGETABLE PREPARATION
PRESET
PRESSURE
COOKING TIME
(Minutes)
Brussels Sprouts Small, 1-inch diameter LOW 4–5
Cabbage
(red, green)
Wedges, 1 inch thick
Coarselyshredded
HIGH
HIGH
5–6
3–4
Carrots Baby cut
½-inchslices
HIGH
HIGH
3–5
3–5
Cauliower Florets LOW 0–3
Collards* Leaves coarsely chopped,
stems thinly sliced
HIGH 4–6
Corn-on-the-cob Whole,2½-inchdiameter HIGH 5
Eggplant Cubed,1to1½inchesthick
Sliced,½inchthick
LOW
LOW
3–4
3–4
Kale* Leaves coarsely chopped,
stems thinly sliced
HIGH 3–5
Parsnips Sliced,½inchthick LOW 4–5
Peppers Whole HIGH 2–3
Potatoes (sweet) Sliced,1to1½inchesthick
Sliced,½inchthick
HIGH
HIGH
8–9
5–6
Potatoes (white) Whole,2½-inchdiameter
Whole,1½-inchdiameter
Sliced,¾inchthick
Sliced,½inchthick
HIGH
HIGH
HIGH
HIGH
20–21
13–14
6–7
4
Rutabaga Cubedorsliced,1inchthick HIGH 6–8
Spinach Whole leaves LOW 0
Squash, summer
(yellow, zucchini)
Sliced, 1 inch thick LOW 0–1
Squash, winter
(acorn)
Halved HIGH 12–14
Squash, winter
(buttercup)
Cutinto3-to4-inchchunks HIGH 14–16
Squash, winter
(spaghetti)
Halved HIGH 15–17
SwissChard Whole leaves LOW 3–4
Turnips Slicedorcubed,½inchthick HIGH 4–7
*Donotuserack;placeincookingliquid.Use2cupsofwater.
NOTE: When vegetables are cooked 0 minutes, once pressure is reached, the unit will stop heating.
18
Ginger Vinaigrette Beets
6 medium beets, 2½-inch diameter
1 cup water
• • • • • • •
⅓ cup red wine vinegar
¼ cup sugar
½ teaspoon ground ginger
¼ teaspoon black pepper
Cuttopsoffbeets,leavingatleast2inchesofstems.Scrub
beets with soft vegetable brush, being careful to leave skin
intact. Pour water into cooking pot. Place beets on cooking
rackinpot.Closecover.Placequickpressurereleasevalve
on vent pipe. Press VEGETABLES–HIGH and then adjust
time to 20 minutes.
When time is up, use quick pressure release method.
Press CANCEL. Remove beets to a cutting board and allow
to cool. When beets are cool enough to handle, peel off
skinsandcutoffrootend.Cutbeetsintowedges.
Removecookingrackanddiscardallbut½cupofcooking
liquid. Add vinegar and sugar. Press SAUTÉ and bring mix-
ture to a boil. Allow to boil for 2 to 3 minutes. Stir in ginger
and pepper. Return beet wedges to the cooker and allow to
heat through.
6 to 8 servings
Dry Beans, Peas, and Lentils
Thepressurecookerisidealforpreparingdrybeans,peas,andlentilsquickly.However,thesefoodshaveatendencytofrothandfoam
during cooking, which could cause the vent pipe to become blocked. Therefore, it is necessary to follow these procedures:
SOAKING
Soakingbeforepressurecookingisstronglyrecommendedfordrybeansandpeas,exceptlentilsandblack-eyedpeas.Benetsofsoaking
include eliminating some of the water soluble starches that produce gas and create froth and foam during cooking, decreasing the cooking
time, and producing beans and peas that are more evenly cooked.
Soaking can be done using the traditional or the quick-soak method.
Traditional method:Cleanandrinsebeansandpeas;coverwiththreetimesasmuchwaterasbeansorpeas.Soak4to8hours.Drain.
Quick method:Cleanandrinsebeansandpeas;coverwiththreetimesasmuchwaterasbeansorpeas.Bringbeansorpeastoaboiland
boil for 2 minutes. Remove from heat, cover, and let stand for 1 to 2 hours. Drain.
After soaking, rinse and remove any loose skins.
COOKING
Placebeans,peas,orlentilsincookingpotincookerbody.Coverwithfreshwaterandadd 1 tablespoon vegetable oil to help minimize the
amount of froth and foam during cooking. The cooking pot should never be more than ½ full with beans, peas, lentils, water, and other
ingredients.
After cooking is complete, allow pressure to drop of its own accord.
FOR DRY BEANS, PEAS, AND LENTILS,
DO NOT FILL COOKING POT OVER
½ FULL!
Braised Kale with Bacon
3 slices bacon, diced
1 cup chopped onion
2 cups chicken broth
1 bunch kale, about 20 ounces
• • • • • • •
1 tablespoon red wine vinegar
¼ teaspoon black pepper
With cooking pot in cooker body, press BROWN and
preheatcooker.Addbacon;fryuntilcrisp.Removebacon
from cooker, leaving drippings in pot. Press CANCEL and
then press SAUTÉ.Addonion;sautéuntiltranslucent.Press
CANCEL. Return bacon to pot and add broth and kale.
Closecover.Placequickpressurereleasevalveonvent
pipe. Press VEGETABLES–HIGH and then adjust time to
5 minutes.
When time is up, use quick pressure release method.
Stir in vinegar and pepper.
4 servings
19
BEANS, PEAS, AND LENTILS
COOKING TIME
(Minutes)
Black Beans 6–9
Black-EyedPeas* 6–9
Chickpeas(garbanzo) 14–17
Great Northern Beans 6–9
Kidney Beans 5–8
Lentils(brown,green)* 6–9
Lima Beans (large) 2–5
BEANS, PEAS, AND LENTILS
COOKING TIME
(Minutes)
Lima Beans (baby) 5–8
Navy Beans (pea) 5–8
Peas (whole yellow, green)** 13–16
Pinto Beans 7–10
Red Beans 7–10
Soy Beans (beige) 12–15
*Itisnotnecessarytosoak
**Donotcooksplitpeas.
Lentil Curry
1 tablespoon vegetable oil
1 cup chopped onion
4½ cups chicken broth
1½ cups lentils
½ tablespoon ground coriander
½ tablespoon curry powder
½ teaspoon ground ginger
1 teaspoon salt
With cooking pot in cooker body, press SAUTÉ and preheat
pot.Addoilandonion;sautéonionuntiltranslucent.Press
CANCEL. Add broth, lentils, coriander, curry powder,
ginger,andsalt.Closecover.Placequickpressurerelease
valve on vent pipe. Press BEANS.
When time is up, allow pressure to drop of its own accord.
6 servings
Savory White Beans
2 cups Great Northern Beans
3 cups chicken broth
1 cup chopped onion
1 cup sliced carrots
1 tablespoon minced garlic
1 tablespoon extra virgin olive oil
1 small bay leaf
½ teaspoon dried thyme
¼ teaspoon dried rosemary
¼ teaspoon black pepper
• • • • • • •
Salt
Soak beans according to instructions on page 18.
Add broth, onion, carrots, garlic, oil, bay leaf, thyme,
rosemary,andpeppertocookingpot.Closecover.Place
quick pressure release valve on vent pipe. Press BEANS.
When time is up, allow pressure to drop of its own accord.
Season to taste with salt.
7 servings
Dry Beans, Peas, and Lentils Timetable
Soak beans and whole peas, according to information on page 18. Lentils and black-eyed peas do not require soaking, Add 1 tablespoon
vegetable oil to cooking liquid. DO NOT COOK SPLIT PEAS.
Closecoversecurely.Placequickpressurereleasevalveonventpipe.PressBEANS and adjust time, if necessary, according to the times
indicated in the timetable below. After cooking is complete, allow pressure to drop of its own accord.
NOTE: The timetable is meant to be a guide. Adjust time as necessary to produce beans you and your family prefer.
FOR DRY BEANS, PEAS, AND LENTILS,
DO NOT FILL COOKING POT OVER ½ FULL!
20
Grains
Grains are an important, but often little recognized, part of a healthy diet. They contribute complex carbohydrates, soluble and insoluble
ber,andothernutrients.Grainsarelowinfatandcanbepreparedquicklyandconvenientlywithnosoakingrequired.However,some
grains foam and froth during cooking, so the following precautions should be observed.
● Donotcookmorethan3cupsofgrainsatonetime.Forpearlbarley,cooknomorethan2cupsatonetime.
● Afterpressurecooking,allowpressuretodropofitsownaccord.
Grains Timetable
Combinethedesiredgrainandtheamountofliquid(waterorbroth)indicatedinthetimetablebelowinthecookingpot.Closecover.Place
quick pressure release valve on vent pipe. Press RICE or MULTIGRAIN and adjust time as necessary.
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 COOKING POT OVER
½ FULL!
GRAINS
CUPS OF LIQUID
PER CUP OF GRAIN
PRESET
BUTTON
COOKING TIME
(Minutes)
Amaranth 2½ MULTIGRAIN 4–5
Barley (hull-less) 2½ MULTIGRAIN 25–28
Barley (pearl) 2½ MULTIGRAIN 11–13
Buckwheat 2½ MULTIGRAIN 4–6
Bulgar 1¾ MULTIGRAIN 4–5
Farro 2 MULTIGRAIN 25–28
Millet 2 MULTIGRAIN 9–10
Oats (steel cut) 2 MULTIGRAIN 5–6
Quinoa 1½ MULTIGRAIN 1–2
Rice (brown) 1½ RICE 16–18
Rice (white) 1½ RICE 8–10
Spelt 2 MULTIGRAIN 25–28
Wheat Berries 2 MULTIGRAIN 28–30
Wild Rice 1½ MULTIGRAIN 28–30
Wheat Berry Fruit Salad
1 cup uncooked wheat berries
2 cups water
• • • • • • •
½ cup orange juice (1 large orange)
2 teaspoons grated orange zest (1 large orange)
¼ cup apple cider vinegar
2 tablespoons vegetable oil
½ teaspoon ground cinnamon
¼ teaspoon salt, or to taste
1 small green apple, chopped
½ cup dried cranberries
½ cup chopped walnuts
Addwheatberriesandwatertocookingpot.Closecover.
Place quick pressure release valve on vent pipe. Press
MULTI-GRAIN and then adjust time to 28 minutes.
When time is up, allow pressure to drop of its own accord.
Coolwheatberriestoroomtemperature.Ifnecessary,drain
excess liquid.
Whisk together orange juice, orange zest, vinegar, oil,
cinnamon, and salt in a small bowl. Pour over cooled wheat
berries and toss to coat. Allow to set for 15 minutes. Stir in
apple, cranberries, and walnuts.
9 servings
21
Wild Rice with Raisins and Pecans
1 tablespoon vegetable oil
1 medium onion, nely chopped
1½ cups wild rice
2 cups beef broth
• • • • • • •
¾ cup golden raisins
⅓ cup pecans, toasted
With cooking pot in cooker body, press SAUTÉ and preheat
cooker.Addoilandonion;sautéonionuntiltranslucent.
Press CANCEL.Addwildriceandbroth.Closecover.
Place quick pressure release valve on vent pipe. Press
MULTIGRAIN and then adjust time to 23 minutes.
When time is up, allow pressure to drop of its own accord.
Stirinraisinsandpecans;allowtosteamfor5minutes.
8 servings
Herbed Jasmine Rice
1 tablespoon butter
¼ cup chopped onion
1 cup jasmine rice
¼ teaspoon dried marjoram
¼ teaspoon dried thyme
⅛ teaspoon dried rosemary
1½ cups chicken broth
• • • • • • •
¼ cup chopped walnuts
With cooking pot in cooker body, press SAUTÉ and preheat
cooker.Addbutterandmelt.Addonion;sautéuntiltender.
Addrice,marjoram,thyme,androsemary;stirtocoatthe
rice. Press CANCEL;addbroth.Closecover.Placequick
pressure release valve on vent pipe. Press RICE.
When time is up, allow pressure to drop of its own accord.
Stir in walnuts.
8 servings
Desserts
There are some desserts that the pressure cooker does remarkably well: custards, puddings (especially bread pudding), and cheesecake.
Thesedessertsmaybepreparedinoven-safecustardcups,ramekins,oranymetalmoldorformwhichwilltlooselyinthecookingpot.
Fillmolds⅔fullandcoverthetopsecurelywithaluminumfoil.Placethemoldorramekinsonthecookingrackinthecookingpot.The
pressure cooker will hold up to 6 ramekins, depending on the shape and size. To position more than 3 ramekins in the cooking pot, you
willneedtoplace3oftheramekinsonthecookingrackandthenpositiontheremainingramekinsontopoftherstlayer,makingsureto
stagger the top layer.
Do not cook applesauce, cranberries, or rhubarb in the pressure cooker.
FOR DESSERTS, DO NOT FILL COOKING POT OVER ⅔ FULL!
Custard
2 eggs, beaten
3 tablespoons sugar
½ teaspoon vanilla extract
¼ teaspoon salt
1½ cups milk
1 cup water
Mix eggs, sugar, vanilla, and salt in a medium bowl. Add
milkandmixwell.Pour½cupofthecustardmixture
intoeachoffour5-ounceramekins.Coverthetopofeach
ramekin securely with aluminum foil. Add water and
cooking rack to cooking pot. Place 3 of the ramekins on
the cooking rack and then place the remaining ramekin in
thecenterontopoftherstlayeroframekins.Closecover.
Place quick pressure release valve on vent pipe. Press
DESSERTS and then adjust time to 5 minutes.
When time is up, use quick pressure release method.
Remove ramekins to cool on a wire rack. Refrigerate until
chilled.
4 servings
Variations:
Coconut Custard
Follow the custard directions above but, before pouring custard mixture into ramekins, place 1 tablespoon of shredded
coconut into each of the ramekins.
Chocolate Custard
Follow the custard directions, mixing eggs, sugar, vanilla, and salt. Then heat milk and 1 square (1 ounce) of grated
baking chocolate just until chocolate is melted. Allow to cool slightly and then add to the egg mixture. Follow the rest
of the custard directions.
22
Stuffed Apples
¼ cup golden raisins
½ cup dry red wine
¼ cup chopped nuts
2 tablespoons sugar
½ teaspoon grated orange rind
½ teaspoon ground cinnamon
4 medium cooking apples
1 tablespoon butter
1 cup water
Soak raisins in wine for at least 30 minutes. Drain,
reservingwine.Combineraisins,nuts,sugar,orangerind,
andcinnamoninasmallbowl.Coreapples,cuttingtobut
not through bottoms. Peel top one-third of each apple. Fill
each apple center with an equal amount of raisin mixture.
Top each with one-fourth of the butter. Place reserved wine,
water, and cooking rack in cooking pot. Place apples on
cookingrack.Closecover.Placequickpressurerelease
valve on vent pipe. Press DESSERTS.
When time is up, allow pressure to drop of its own accord.
4 servings
Ruby Pears
4 medium Bosc pears, peeled
1 bottle (750 ml) dry red wine, such as
Cabernet or Merlot*
1 jar (12 ounces) red currant jelly
1 small lemon
2 sprigs fresh rosemary
½ vanilla bean
4 whole cloves
4 whole peppercorns
*26 ounces of grape juice can be substituted for wine.
Corepearsfromthebottom,keepingtopandstemintact.
Combinewineandjellyincookingpot.Withcookingpot
in cooker body, press SAUTÉ and heat until jelly is melted.
Press CANCEL. Peel thin strip of rind and squeeze juice
fromlemon;addtopot.Addrosemary,vanillabean,cloves,
and peppercorns to the liquid and then place pears in the
liquid.Closecover.Placequickpressurereleasevalveon
vent pipe. Press DESSERTS and then adjust time to
8 to 10 minutes.
When time is up, use quick pressure release method.
Carefullyremovepearsandplaceintoadeepcontainer.
Coverpearswithhotwinemixtureandallowtocool.
Refrigerate for 24 hours.
4 servings
SLOW COOKING RECIPES
Due to the nature of slow cooking, meat does not brown as it would if cooked in a skillet or oven. It is not necessary to brown meat or poul-
trybeforeslowcooking,butyoumayprefertheavorandappearanceofbrownedmeat.
Browning ground beef, bacon, and sausage before slow cooking may be desirable to remove excess fat.
Avoidremovingthecoverduringslowcookingbecauseitwillresultinsignicantlossofheatandsteam.Ifyoumustopenthecoverto
check on cooking progress, do so quickly.
Some dense and crisp vegetables like carrots, potatoes, and turnips take longer to cook than meat, so cut vegetables into smaller pieces when
adding to meat dishes.
IMPORTANT: When slow cooking, place the quick pressure release valve on the vent pipe in the STEAM OUT position.
Southwest Chicken Stew
1¼ pounds boneless, skinless chicken breasts,
cut into 1-inch pieces
1 tablespoon chili powder
2 teaspoons cumin
½ teaspoon salt
1 medium green pepper, cut into ½-inch pieces
1 medium red pepper, cut into ½-inch pieces
1 jalapeño pepper, minced
1 cup chopped onion
2 cloves garlic, minced
1 cup whole kernel corn
1 can (16 ounces) pinto beans, drained
1 can (15.5 ounces) stewed tomatoes
1 cup salsa, desired level of spiciness
• • • • • • •
Chopped fresh cilantro
Place chicken in cooking pot. Sprinkle chili powder, cumin,
andsaltoverchicken;tosstocoat.Addpeppers,onion,
garlic,corn,beans,tomatoes,andsalsa.Mixwell.Close
cover. Place quick pressure release valve on vent pipe.
Turn lever to STEAM OUT position for slow cooking. Press
SLOW COOK–LOW.Cookfor2½to3½hours.
Top with cilantro.
6 servings
23
Apricot Barbecue Pork Chops
1 tablespoon vegetable oil
1 cup chopped onion
¼ cup teriyaki sauce
¼ cup ketchup
¼ cup apricot preserves
2 tablespoons cider vinegar
2 tablespoons packed brown sugar
½ teaspoon crushed red pepper
½ teaspoon dry mustard
¼ teaspoon black pepper
4 boneless pork chops, 1 inch thick
With cooking pot in cooker body, press SAUTÉ and preheat
cooker.Addoil;sautéonionuntiltranslucent.Press
CANCEL.Combineteriyakisauce,ketchup,preserves,
vinegar, brown sugar, red pepper, mustard, and black
pepper in a small bowl. Place pork chops in the cooking
pot on top of the onions. Pour barbecue sauce over chops.
Closecover.Placequickpressurereleasevalveonvent
pipe. Turn lever to STEAM OUT position for slow cooking.
Press SLOW COOK–LOW.Cookfor5to7hours.
4 servings
Chicken Thighs with Wild Rice
1 tablespoon vegetable oil
6 boneless, skinless chicken thighs
1 cup wild rice
1 cup chopped onion
1 cup sliced mushrooms
1 cup sliced carrots
½ cup chopped celery
¼ cup chopped pimento
½ teaspoon dried marjoram
½ teaspoon dried thyme
½ teaspoon black pepper
1 cup slivered almonds, divided
2 cups chicken broth
• • • • • • •
Salt
With cooking pot in cooker body, press BROWN and
preheatcooker.Addoil;brownchickenonallsides.Press
CANCEL. Add wild rice, onion, mushrooms, carrots,
celery,pimento,marjoram,thyme,pepper,and½cupof
the almonds. Pour broth over mixture. Top with remaining
almonds.Closecover.Placequickpressurereleasevalve
on vent pipe. Turn lever to STEAM OUT position for slow
cooking. Press SLOW COOK–HIGH. Cookfor
3½to4hours.Seasontotastewithsalt.
6 servings
Pressure Cooking
Soups and Stews
ChickenandWhiteBeanChili ...11
ClassicChickenSoup ..........10
HeartyVegetableBeefSoup......10
Traditional Beef Stew...........11
Tuscan Bean Soup .............11
Fish and Seafood
Fish and Salsa Ranchero.........12
Fish and Seafood Timetable ......12
Salmon Moutarde ..............13
Meat, Poultry, and Eggs
Barbecued Spareribs............15
CaliforniaChicken .............15
Hard-cookedEggs .............16
HerbedChickenThighs .........16
Meat, Poultry, and Eggs (Contnued)
Meat, Poultry, and Egg
Timetable..................13
PorkChopswithRedCabbage
and Apples ...................15
Pot Roast Royale ..............14
Vegetables
Braised Kale with Bacon ........18
FreshVegetableTimetable .......16
GingerVinaigretteBeets ........18
Dry Beans, Peas, and Lentils
Dry Beans, Peas, and Lentils
Timetable ....................19
LentilCurry ..................19
Savory White Beans ............19
Grains
Grains Timetable ..............20
Grains (Contnued)
HerbedJasmineRice ...........21
Wheat Berry Fruit Salad ........20
Wild Rice with Raisins and
Pecans ....................21
Desserts
ChocolateCustard .............21
CoconutCustard...............21
Custard ......................21
Ruby Pears ...................22
Stuffed Apples ................22
Slow Cooking
ApricotBarbecuePorkChops ....23
ChickenThighswithWildRice ...23
SouthwestChickenStew ........22
RECIPE INDEX
24
CONSUMER SERVICE INFORMATION
If you have any questions regarding the operation of your Presto
®
appliance or need parts for your appliance, contact us by any of
these methods:
• Call1-800-877-0441weekdays8:00AMto4:00PM(CentralTime)
• Email us through our website at www.GoPresto.com/contact
• Write:NationalPrestoIndustries,Inc.,ConsumerServiceDepartment
3925NorthHastingsWay,EauClaire,WI54703-3703
Inquiries will be answered promptly by email, telephone, or letter. When emailing or writing, please include a phone number and a
time when you can be reached during weekdays if possible.
WhencontactingtheConsumerServiceDepartmentorwhenorderingreplacementparts,pleaseindicatethemodelandseriesnum-
bers for the pressure cooker. The model number can be found on the back of the cooker body and the series number can be found on
the bottom of the cooker body.
Please record this information:
Model ___________________________ Series _________________________ Date Purchased _________________________
The Presto Factory Service Department is equipped to service Presto
®
appliances and supply genuine Presto
®
parts. Genuine Presto
®
replacement parts are manufactured to the same exacting quality standards as Presto
®
appliancesandareengineeredspecicallyto
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.
CantonSalesandStorageCompany,PrestoFactoryServiceDepartment,
555MatthewsDr.,Canton,MS39046-3251
Product Registration
IMPORTANT: Please go online and register this product within ten days of purchase. Proper registration will
serve as proof of purchase in the event your original receipt becomes misplaced or lost. Registration will not
affect warranty coverage, but it may expedite the processing of warranty claims. The additional information
requested will help us develop new products that best meet your needs and desires. To register the product, visit
www.GoPresto.com/registration or simply scan this QR code. If you do not have computer access, contact the
ConsumerServiceDepartmentat1-800-877-0441.
Form 76-382E
(Applies only in the United States)
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
materialorworkmanshipduringtherstyearafterpurchase,wewillrepairorreplaceitatouroption.Our
pledgedoesnotapplytonormalwearandtearincludingscratches,dullingofthepolish,orstaining;the
repair or replacement of moving and/or perishable parts such as the sealing ring, quick pressure release
valve,orairvent/coverlockgasket;orforanydamagecausedbyshipping.Outside the United States, this
limited warranty does not apply.
Toobtainserviceunderthewarranty,pleasecallourConsumerServiceDepartmentat1-800-877-0441.If
unable to resolve the problem, you will be instructed to send your Presto
®
appliance to the Presto Factory
ServiceDepartmentforaqualityinspection;shippingcostswillbeyourresponsibility.When returning an
appliance, please include your name, address, phone number, and the date you purchased the appliance as
well as a description of the problem you are encountering with the appliance.
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, misuse, disassembly, alterations, or neglect will void this pledge. This warranty gives you spe-
ciclegalrights,andyoumayalsohaveotherrightswhichvaryfromstatetostate.ThisisPresto’spersonal
pledge to you and is being made in place of all other express warranties.
NATIONAL PRESTO INDUSTRIES, INC.
EAU CLAIRE, WI 54703-3703
Presto
®
Limited Warranty
