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19
Add potatoes, carrots, salt, and pepper. Close cover securely. Place pressure regulator on vent pipe and cook 3 minutes with a very slow,
steadyowofsteamescapingfromthepressureregulator.Coolcookeratonce.Mixwaterandourthoroughly;stirintostew.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.
Do not fill pressure cooker over ⅔ full! No portion of the meat should extend above the ⅔ full mark (see page 4).
Liquid Cooking Time Liquid Cooking Time
Meat (cups) (minutes) Meat (cups) (minutes)
Beef
Chuck Roast 3 pounds 2 45–50
Corned Beef 3 pounds 2 60
Rolled Rib Roast 3 pounds 1½ 30–35
Round Steak 1 inch thick 1 18
‡
Round Steak ½ inch thick 1 10
‡
Short Ribs 1½ 25
Ham
Slice 3 pounds 1½ 30–35
Picnic 3 pounds 1½ 30–35
Lamb
Chops 1 inch thick 1 12
‡
Chops ½ inch thick 1 5
‡
Leg of Lamb 3 pounds 2 35–45
Pork
Chops 1 inch thick 1 15
‡
Chops ½ inch thick 1 8
‡
Butt Roast 3 pounds 2 55
Loin Roast 3 pounds 2 55
Steak 1 inch thick 1 12
‡
Steak ½ inch thick 1 5
‡
Veal
Chops 1 inch thick 1 12
‡
Chops ½ inch thick 1 5
‡
Roast 3 pounds 2 45–50
Steak 1 inch thick 1 10
‡
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, vegetables 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 ⅔ full!
Operating the cooker without cooking liquid or allowing the cooker to boil dry will damage the cooker.
Artichokes ’n Sauce
1 cup water
1 tablespoon vegetable oil
3 artichokes
Pour water and oil into cooker. Position trivet in cooker. Place artichokes upside down in steamer basket on trivet. Close cover securely.
Placepressureregulatoronventpipeandcook10minuteswithaveryslow,steadyowofsteamescapingfromthepressureregulator.
Cool cooker at once. Serve with your choice of the following sauces.
Nutrition Information Per Serving 3 servings
60 Calories, 0 g Fat, 0 mg Cholesterol
Garlic Sauce
Combine ¼ cup melted butter and 2 cloves minced garlic. Serve warm.
Herb Yogurt
Combine 1 cup plain yogurt, ¼ cup finely chopped carrots, ½ teaspoon dill weed, and ¼ teaspoon salt. Serve chilled.
Italian Sauce
Combine ½ cup mayonnaise and ¼ cup Italian style salad dressing. Serve chilled.
§Omittrivetifmeatextendsabovethe⅔fullmark.
‡ Cool cooker at once (see page 4).
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