Presto 01370 User Manual

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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. This can be done right in the

pressure cooker.

The following recipes were written for fresh or completely thawed meats. To cook frozen meats, thaw one half hour or more so that the

surface of the meat will sear crispy brown. Then increase the cooking times given in the recipes. 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 ¼ cup cold water. Heat cooking liquid in pressure

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 ⅔ full!

No portion of the meat should extend above the ⅔ full mark (see page 4).

Operating the cooker without cooking liquid or allowing the cooker to boil dry will damage the cooker.

Beef Pot Roast

3 pounds beef pot roast

1 tablespoon vegetable oil

2 cups water

Salt and pepper

1 small onion, chopped

1 bay leaf

Heat oil in cooker over medium heat. 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owofsteamescapingfromthepressureregulator.Letpressuredropofitsown

accord. Thicken gravy, if desired.

Nutrition Information Per Serving 6 servings

297 Calories, 20 g Fat, 72 mg Cholesterol

Porcupine Meatballs

1 pound lean ground beef

 ⅓ cupuncookedlong-grainwhiterice

2 tablespoons tomato paste

1 teaspoon salt

¼ teaspoon pepper

½ cup chopped onion

¼ cup sliced celery

¼ cup chopped green pepper

1 cup tomato sauce

½ cup water

1 tablespoon sugar

½ teaspoon dry mustard

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 regula-

toronventpipeandcook12minuteswithaveryslow,steadyow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

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

¼ teaspoon black pepper

• • • • • • •

¼ 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ow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owof

steamescapingfromthepressureregulator.Coolcookeratonce.Mixwaterandour;stirintostew.Heatuntilstewthickens,stirring

constantly.

Nutrition Information Per Serving 4 servings

347 Calories, 7 g Fat, 73 mg Cholesterol

§Omittrivetifmeatextendsabovethe⅔fullmark.

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Presto 01370 8-Quart Stainless Steel Pressure Cooker

User Manual - Page 16