1
Instructions and Recipes
2009 by National Presto Industries, Inc.
Visit us on the web at
www.GoPresto.com
Pressure Cookers
Stock Numbers:
01241 (4-qt. aluminum)
01264 (6-qt. aluminum)
01282 (8-qt. aluminum)
01341 (4-qt. stainless steel)
01362 (6-qt. stainless steel)
The stock number is the first five digits of the model number.
This is a 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.
2. Be sure that handles are assembled and fastened properly before using this appliance (see pages 2 and 3). Cracked, broken or
charred handles should be replaced.
3. Always check the vent pipe before use. Hold cover up to light and look through vent pipe to be certain it is clear.
4. Always check the air vent/cover lock to be sure it moves freely before use.
instructions.
listed on the chart on page 29. These foods tend to foam, froth, and sputter and may block the vent pipe, overpressure plug, and air
vent/cover lock.
7. This appliance cooks under pressure. Improper use may result in scalding injury. Make certain pressure cooker is properly closed
before operating; cover handle must be directly above the body handle. See “How To Use Instructions.”
8. Do not place the pressure cooker or attempt to pressure cook in a heated oven.
or knobs.
10. Do not open pressure cooker until the unit has cooled and all internal pressure has been released, air vent/cover lock has dropped,
cooker is still pressurized – do not force it open. Any pressure in the cooker can be hazardous. See “How To Use Instructions.”
11. Caution: To ensure safe operation and satisfactory performance, replace the overpressure plug every time you replace the sealing
ring or sooner if it becomes hard, deformed, cracked, worn, or pitted. It is recommended that the sealing ring and overpressure
plug be replaced at least every two years.
12. Close supervision is necessary when the pressure cooker is used near children. It is not recommended that children use the pressure
cooker.
13. When normal operating pressure is reached, the pressure regulator will begin to rock. Gradually lower the heat to maintain a slow,
and food may scorch.
14. Caution: Do not use pressure cooker on an outdoor LP gas burner or gas range over 12,000 BTU’s.
15. Do not use this pressure cooker for other than intended use.
16. Do not use this pressure cooker for pressure frying with oil.
SAVE THESE INSTRUCTIONS
2
Pressure Cooker Instructions and Recipes
Table of ConTenTs
Important Safeguards...........................1
Introduction ..................................2
Handle Installation.............................2
............................3
How to Use ..................................4
Important Safety Information ....................5
Cleaning .....................................6
Care and Maintenance ..........................8
Helpful Hints .................................8
Questions and Answers .........................9
Soups and Stocks .............................10
Seafood ....................................13
Poultry .....................................16
Meats ......................................20
Vegetables ..................................25
Dry Beans and Peas ..........................29
Grains .....................................31
Desserts ....................................34
................................37
Service and Parts Information ...................38
Warranty ...................................38
InTroduCTIon
Welcome to the world of pressure cooking. With your new Presto
Pressure Cooker, you’ll discover how fast and easy it is
to prepare a wide variety of delicious foods—especially foods that emphasize good health and nutrition along with good
taste.
The pressure cooker is perfect for the way we live and eat today. It’s ideal for preparing many of the lighter foods that help
faster than ordinary cooking methods. And, it’s even possible to cook several foods in the pressure cooker at the same time
We have included recipes for some traditional family favorites that are especially well suited to the many advantages of
To help get started with your new pressure cooker, be sure to read the “
” section beginning on
page 3.
handle InsTallaTIon
Tools Required: Phillips type screwdriver
To Attach Helper Handle to Cooker Body
(Does not apply to 4-quart pressure cooker, stock number 01241.)
2. Locate bag containing short helper handle. Take out handle and remove tape on handle which is holding screw in
place. Remove screw from handle and set
aside.
3. Position helper handle, with indented side
and using a Phillips type screwdriver fasten
handle securely to post. When properly
installed, handle should appear level with table
Caution: Overtightening can result in stripping
of screws or cracking of handles.
Screw
Helper Handle
(Does not apply to stock no. 01241)
Post
Screw
Post
Body Handle
Pressure Cooker
Body
Model number
and date code
Fill lines
Fig. A
Indented Side
3
To Attach Body Handle to Cooker Body
1. Locate bag containing long body handle.
This is the handle that has one screw hole.
Take out handle and remove tape on handle
which is holding screw in place. Remove
screw from handle and set aside.
over edge of counter slightly.
3. Position long body handle, with facing
down, onto threaded post which is under
4. Insert screw into handle hole and using
a Phillips type screwdriver fasten handle
securely to post. Caution: Overtightening
can result in stripping of screws or cracking
of handles.
To Attach Cover Handle to Cooker Cover
1. Locate bag containing cover handle. This handle has three holes, two of which contain screws. Take out handle and
remove tape on handle which is holding the two screws in place. Remove screws from handle and set aside.
2. Place pressure cooker cover upside down on table or counter .
4. Insert the screws into the two holes on both sides of the center hole. Using a Phillips type screwdriver fasten cover
handle securely to cover handle mount. Caution: Overtightening can result in stripping of screws or cracking of
handles.
Note: As noted in step 4 on page 4, the cooker is completely closed when the cover handle is directly above the body
handle. After placing cover on cooker body, check positioning of handles. When properly installed the body handle
and cover handle will line up with each other without interference.
GeTTInG aCquaInTed
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
(or 121° C.) is reached inside the
pressure cooker. These higher
temperatures speed cooking,
and the moist steam atmosphere
tenderizes meats naturally.
It is important to become
familiar with the various parts
and to read the “HOW TO USE”
section beginning on page 4
time.
Cover Handle
(indented side)
Cover Handle
Mount
Center Hole
Air Vent/Cover
Lock Stem
Screw
Screw
Vent Pipe
Bottom
Fig. B
Pressure Regulator
Vent Pipe
Air Vent /Cover Lock
Cover
Body
Cooking rack
Sealing
Ring
Overpressure Plug
Body Handle
Helper
Handle
(Does not apply
to stock no.
01241)
Cover Handle
Fig. C
4
of the inside rim of the cover.
water to remove any packaging material and white manufacturing lubricant.
Rinse all parts with warm water and dry. Then, replace the sealing ring,
located on the inside rim of the cover.
how To use
To assure the very best results every time, carefully follow these step-by-step
1. Prepare ingredients according to the directions in the pressure cooking
recipe you have selected. Recipes in this book were developed for use in
2. Place the cooking rack into the cooker, if called for in the recipe (see
Helpful Hints on page 8 for guidance on when to use).
3. IMPORTANT: Look through the vent pipe to make certain that it is clear
page 6.
Holding the body handle with your left hand and the cover handle
with your right hand, align the V (or ) mark on the cover with the
mark on the body handle and place the cover on the cooker body
V mark on the cover and stainless
steel cookers have a mark on the cover.
4. After placing the cover on the cooker body, place one hand on the cover
opposite the body handle and apply a slight downward pressure. Place the
thumb of your other hand on the side of the body handle and wrap your
until the cover handle lines up with the body handle. The pressure
cooker is completely closed when the cover handle is directly above
the body handle (Fig. H).
pressure cooker cover.
6. Using a high heat setting on your stove, heat the pressure cooker until the
pressure regulator attains a gentle rocking motion.
pressure cooker. Steam will be noticeable. This is normal. When pressure
Stop Tab
Sealing Ring
Lock pin
Stop Tab
Fig. D
Fig. E
Vent
Pipe
Mark
V Mark
Fig. F
Aluminum Cookers
Stainless
Steel
Cookers
Mark
Fig. I
Fig. H
Fig. G
5
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
7. Cooking time begins when the pressure regulator begins to rock gently.
Gradually lower the heat as necessary to maintain a slow, steady
rocking motion and cook for the length of time indicated in the recipe
or timetable. If the pressure regulator is allowed to rock vigorously,
high heat settings. It could boil dry, overheat, and cause damage to the
pressure cooker.
8. When cooking time is complete, turn off burner. If using an electric
stove, remove pressure cooker from burner. Caution: Lift pressure
cooker to remove it from burner. Sliding cookware can leave
scratches on stovetops.
9. Reduce pressure according to the recipe or timetable instructions. If
the instructions say “Let the pressure drop of its own accord,” set the
pressure cooker aside to cool until pressure is completely reduced. If
the instructions state, “Cool cooker at once,” cool the pressure cooker
reduced. Note: Do not set hot cooker in a molded sink as it could
damage the sink. Pressure is completely reduced when the air vent/
cover lock has dropped.
If the air vent/cover lock remains in its raised position, there is still
pressure inside the pressure cooker. Continue to cool until the air
vent/cover lock drops.
10. After pressure has been completely reduced, remove the pressure
regulator. Always remove the pressure regulator before opening
the cover.
11. To open the cover, turn it counterclockwise until the V (or ) mark
on the cover aligns with the mark on the body handle. 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 steam no
longer is escaping from the vent pipe, the air vent/cover lock has
dropped, and the cover turns easily.
ImporTanT safeTy InformaTIon
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 overll the pressure cooker. — The pressure regulator is designed to maintain cooking pressure at a safe level.
Fig. J
Air Vent/Cover
Lock in UP
Position.
Pressure in Unit.
Air Vent/Cover
Lock in DOWN
Position.
No Pressure in Unit.
Fig. K
Fig. L
6
Reminder: When cooking any food, do not let any portion extend
above the maximum ll mark. When cooking rice, grains, dry
beans and peas, soups, and stews, the cooker should never be
more than ½ full.
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
3. Always look through the vent pipe before using the cooker to make sure it is clear. — If the vent pipe is blocked,
clean the vent pipe, see page 7.
4. Always fully close the pressure cooker. — The cooker is fully closed when the cover handle is directly above the
when the cooker is fully closed. However, if the cooker is not fully closed, the lugs cannot lock the cover onto the
body. It’s possible that pressure could build inside the cooker and cause the cover to come off and result in bodily
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, or when replacing the sealing
ring. Replace the sealing ring if it becomes hard, deformed, cracked, worn, pitted, or soft and sticky. — The
the cooker cover in the event that the vent pipe becomes blocked. The overpressure plug is made of rubber, and when
replaced immediately.
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.
they should never be cooked under pressure.
CleanInG
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
⁄
3
ll line
1
⁄
2
ll line
Fig. M
7
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
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
white rubber gasket from the air vent/cover lock on the underside of
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
over the handle hole (to keep the cover lock from falling out) and turn
the cover over. Wet the rubber gasket and push onto the end of the
metal shaft until it snaps into the groove on the shaft.
4. The overpressure plug can also be removed for cleaning by pushing
it out of its opening from the top of the cover. 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
plug is properly installed, the word (TOP) will be visible on the
overpressure plug when viewing the outside of the cover.
Special Cleaning Instructions for Aluminum Cookers:
1. Iron and other minerals in water and foods may darken the inside of
your aluminum cooker. This discoloration will not affect the food
cooked in the unit. These stains can be removed by using a solution of
water and cream of tartar. Use a tablespoon of cream of tartar for each
the pressure regulator on the vent pipe, and heat until the pressure
regulator rocks gently. Remove the cooker from the heat and allow
it to stand for two to three hours. Remove the pressure regulator and
discard the contents. Scour thoroughly with a soap impregnated steel
wool pad; wash, rinse, and dry.
2. The outside surface of aluminum pressure cookers may be cleaned
with a good silver polish if necessary. Staining may result if the cooker
is washed in the dishwasher. If food residue adheres to the pressure
cooker body, clean with a nylon mesh pad
Special Cleaning Instructions for Stainless Steel Cookers:
1. If food residue adheres to the pressure cooker body, clean with a
stainless steel scouring pad, a nylon mesh pad, or a non-abrasive
powder cleanser, such as Bon ami* polishing cleanser or Cameo*
copper, brass & porcelain cleaner. Do not use steel wool or cleaners
with chlorine bleach.
2. To bring out its luster, the outside surface of your stainless steel pressure cooker can be cleaned occasionally with a
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.
Cameo copper, brass & porcelain cleaner is a registered trademark of Church & Dwight Co., Inc.
Indented Portion
Overpressure Plug
Fig. Q
Metal
Shaft
Cover
Handle
Hole
Fig. P
Fig. N
Cover
Handle Hole
Fig. O
Rubber Gasket
8
Care and maInTenanCe
1. 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.
2.
As is the case of all cookware, avoid chopping or cutting food inside the cooker with a knife or other sharp utensil.
stripping of screws or cracking of handles and legs.
4. Do not strike the rim of the pressure cooker with any cooking utensil because this could cause nicks in the rim which
may allow steam to escape and prevent the pressure cooker from sealing.
5. The sealing ring, overpressure plug, and rubber gasket of the air vent/cover lock may shrink, become hard, deformed,
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 sealing ring. Whenever you replace the sealing ring, replace the overpressure plug also.
scratches may leave sharp edges that can damage ceramic stovetops or other smooth surfaces. Lift pressure cooker to
remove it from burner. Sliding cookware could leave scratches on stovetops.
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 continues, 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,
8. If for any reason the pressure cooker cannot be opened, contact the Consumer Service Department in Eau Claire, WI at
1-800-877-0441.
helpful hInTs
45 minutes, in the pressure cooker the cooking time will be 15 minutes. Because there is very little evaporation, the
Beautiful desserts and side dishes can be prepared in the pressure cooker, using individual or small metal molds or
If a recipe says to cook 0 minutes, cook food only until the pressure regulator begins to rock. Then cool pressure
cooker according to recipe.
like meats, soups, and grains, let the pressure drop of its own accord.
9
3000 ft. ... 5% 5000 ft. ... 15% 7000 ft. ... 25%
4000 ft. ... 10% 6000 ft. ... 20% 8000 ft. ... 30%
will be needed.
telephone.
quesTIons & answers
Occasionally the cover is hard to open or close. What causes this? What should I do?
help if this happens:
If the cover seems hard to close, press the palm of your hand on the cover area directly opposite the cover handle while
moving the cover handle to the closed position with your other hand.
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 sealing ring and to the
What can be done if the food prepared in the pressure cooker has more
liquid than desired?
How does one prevent overcooking?
Remember to begin timing as soon as the pressure regulator begins to rock gently. 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.
Can I use my pressure cooker on all types of ranges?
pressure cookers will work on induction ranges. However, because aluminum pressure cookers are not magnetic, they will
not work on induction ranges.
When cooking rst 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
therefore, the cover lock cannot engage.
Apply
Cooking Oil
Here
Fig. R
Apply Cooking
Oil Here
10
Is it normal for the air vent/cover lock to rise up partially and drop back down when cooking rst begins?
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).
4. The gasket for the air vent/cover lock needs to be replaced (see page 7).
soups and sToCks
The pressure cooker is perfect for preparing delicious, nourishing soups and stocks in minutes instead of the hours taken
by ordinary 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
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
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 block the vent pipe.
should be added to the soup after pressure cooking.
FOR SOUPS AND STOCKS,
DO NOT FILL PRESSURE COOKER OVER ½ FULL!
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.
CHICKEN SOUP
1½ pounds chicken, cut into
serving pieces
4 cups water
½ cup sliced carrots
½ cup chopped onion
¼ cup chopped celery
1 teaspoon salt
¼ teaspoon black pepper
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and
cook 12 minutes with pressure regulator rocking slowly. 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
10 to 15 minutes. Salt and pepper to taste.
6 servings
CHICKEN DUMPLING SOUP
uncovered 6 minutes.
6 servings
CHICKEN RICE SOUP — Add 1 cup cooked rice to Chicken Soup. Heat through. Salt and
pepper to taste.
6 servings
11
BROWN BEEF SOUP
1½ pounds lean beef, cut into
1-inch cubes
4 cups water
½ cup chopped onion
½ cup sliced carrots
¼ cup chopped celery
1 bay leaf
1 teaspoon parsley akes
1 teaspoon salt
¼ teaspoon black pepper
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and
cook 12 minutes with pressure regulator rocking slowly. 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 1½ cups thinly sliced
onions. Stir onions into 6 cups Brown Beef Soup Stock in cooker. Season with ¼ teaspoon pepper.
Close cover securely. Place pressure regulator on vent pipe and cook 2 minutes with pressure
regulator rocking slowly. Let pressure drop of its own accord. Ladle into soup bowls. Top with
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 dry black beans
1 tablespoon olive or vegetable
oil
1 cup chopped onion
3 cloves garlic, minced
1-2 jalapeño chiles, seeded,
deveined, minced
1 tablespoon chili powder
1½ teaspoons oregano
½ teaspoon allspice
4 cups chicken stock or broth
2 cups sliced carrots,
¾-inch thick
1 tablespoon packed brown
sugar
2 teaspoons white wine vinegar
• • • • • • •
1 cup loosely packed fresh
cilantro, chopped
Salt to taste
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 pressure regulator rocking slowly. Let pressure drop of its own accord.
and stir in fresh cilantro.
Nutrition Information Per Serving 8 servings
231 Calories, 3 g Fat, 0 mg Cholesterol
1 can (14½ ounces) chicken
broth
¼ cup dry white wine
4 new red potatoes, quartered
3 carrots, cut into ½-inch chunks
1 medium onion, nely chopped
2 cloves garlic, minced
¼ cup chopped parsley
1 bay leaf
SAFFRON FISH STEW
Pinch of saffron threads
or ¼ teaspoon turmeric
• • • • • • •
1 pound rm sh (halibut,
haddock, cod, pollack) fresh
or thawed, cut into 8 pieces
1 small red pepper, cut into
chunks
1 cup frozen peas, thawed
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 pressure
regulator rocking slowly. Cool cooker at once.
Place pressure regulator on vent pipe and cook 1 minute with pressure regulator rocking
slowly. Cool cooker at once. Discard bay leaf.
Nutrition Information Per Serving 8 servings
174 Calories, 1 g Fat, 40 mg Cholesterol
12
1 pound lean beef, cut into
1-inch cubes
5 cups water
1 can (14-15 ounces) diced
tomatoes
½ cup chopped onion
1 cup sliced carrots
1
⁄
4
cup chopped celery
1 clove garlic, minced
2 tablespoons parsley akes
1½ teaspoons basil
1 teaspoon salt
1 bay leaf
¼ teaspoon black pepper
• • • • • • •
1 can (16 ounces) Great
Northern beans
1 can (15 ounces) cut green
beans, drained
2 ounces ne 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
pressure regulator rocking slowly. Let pressure drop of its own accord.
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
MINESTRONE
POTATO SOUP
1 tablespoon vegetable oil
1 cup nely chopped onions
½ cup nely sliced celery
3 cups chicken broth
4 cups peeled, diced potatoes
¼ teaspoon white pepper
¼ teaspoon basil
• • • • • • •
1 can (12 ounces) evaporated
skim milk
Salt to taste
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 pressure regulator rocking slowly. Let pressure drop of
its own accord.
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
ZESTY HOMEMADE CHILI
1 teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon oregano
¼ teaspoon cayenne pepper
• • • • • • •
1 can (15 ounces) kidney beans,
drained and rinsed
Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure
regulator rocking slowly. 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
1½ pounds ground beef
1 can (8 ounces) tomato sauce
½ cup water
1 cup chopped onion
¾ cup chopped green pepper
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon salt
13
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.
4 small salmon steaks, 1-inch
thick
4 tablespoons Dijon-style
mustard
3-4 sprigs fresh thyme or
½ teaspoon dried thyme
1 tablespoon olive or
vegetable oil
1 small onion, chopped
1 clove garlic, minced
1 cup dry white wine or
chicken broth
1 bay leaf
• • • • • • •
2 tablespoons Dijon-style
mustard
1 tablespoon cornstarch
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. Place steaks on rack in cooker. Close cover securely.
Place pressure regulator on vent pipe and cook 2 minutes with pressure regulator rocking
slowly. Cool cooker at once.
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.
SALMON STEAKS MOUTARDE
“SCAMPI-STYLE” SHRIMP
2 teaspoons lemon juice
¼ teaspoon salt
1 cup water
• • • • • • •
2 tablespoons minced parsley
¼ teaspoon grated lemon peel
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
foil. Pour water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure
regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly. Cool cooker
at once. Stir in parsley and lemon peel.
Nutrition Information Per Serving 4 servings
205 Calories, 11 g Fat, 173 mg Cholesterol
1 pound medium, raw shrimp,
peeled and deveined
3 tablespoons margarine
2 tablespoons minced green
onion
6 cloves garlic, minced
14
SHRIMP JAMBALAYA
1 cup long grain white rice
1½ cups water
1 cup water
• • • • • • •
1 can (14-15 ounces) stewed
tomatoes
½ cup chicken broth
½ pound precooked ham, diced
½ cup chopped onion
½ cup chopped celery
½ cup chopped green pepper
2 cloves garlic, minced
1 bay leaf
1 teaspoon basil
½ teaspoon thyme
½ teaspoon chili powder
¼ teaspoon black pepper
¼ teaspoon salt
¼ teaspoon hot sauce
• • • • • • •
1 pound precooked shrimp,
peeled and deveined
cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure
regulator rocking slowly. Let pressure drop of its own accord. Open cooker and set rice aside
to steam. Remove rack and water.
pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly.
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
LEMON ’N DILL COD AND BROCCOLI
1 pound frozen cod llets,
1-inch thick
Dill weed
Lemon pepper
Salt
1 cup water
2 cups broccoli, cut into bite size
pieces
pipe and cook 2 minutes with pressure regulator rocking slowly. Cool cooker at once.
Nutrition Information Per Serving 4 servings 103 Calories, 1 g Fat, 49 mg Cholesterol
15
SEAFOOD TIMETABLE
Pour 1 cup water into cooker. Position rack in cooker. Place seafood on rack in cooker. Do not
cook
according to chart. Cool cooker at once.
SEAFOOD (FRESH OR THAWED) COOKING TIME
Crab Legs 0 to 1 minute
Fish Fillets (1-inch thick) 2 minutes
Salmon Fillets (1-inch thick) 2 minutes
Scallops
Large 1 minute
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
rack in cooker. Pour marinade and water into cooker. Place pressure regulator on vent pipe and
cook 2 minutes with pressure regulator rocking slowly. Cool cooker at once.
Nutrition Information Per Serving 4 servings
170 Calories, 6 g Fat, 52 mg Cholesterol
2 cloves garlic, minced
1 teaspoon ginger
½ teaspoon black pepper
1
⁄
2
cup water
MARINATED TUNA
1 pound tuna steak, 1-inch thick
¼ cup lemon juice
2 tablespoons olive oil
1 tablespoon soy sauce
SEAFOOD GUMBO
2 cloves garlic, minced
2 bay leaves
2 tablespoons parsley
1 teaspoon basil
½ teaspoon thyme
¼ teaspoon ground red pepper
¼ teaspoon salt
• • • • • • •
¼ cup cold water
2 tablespoons cornstarch
1 package (10 ounces) frozen
sliced okra, thawed
Combine rice and 1
1
2
cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure
regulator rocking slowly. Let pressure drop of its own accord. Open cooker and set rice aside
to steam. Remove rack 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 pressure regulator rocking slowly. Cool cooker at once. Combine water
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
1 cup long grain white rice
1½ cups water
1 cup water
• • • • • • •
2½ cups chicken broth
1 pound medium, fresh shrimp,
peeled and deveined
1 pound sole llets, cut into
2-inch pieces
1 can (14-15 ounces) diced
tomatoes
1 cup chopped onion
¾ cup chopped green pepper
16
poulTry
A host of great, light meals can evolve from chicken and other poultry when prepared in the pressure cooker. Be it a tender
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
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 6).
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.
CHICKEN BREASTS TARRAGON
1 tablespoon vegetable oil
4 boneless, skinless chicken
breast halves
½ cup white wine
Worcestershire sauce
½ cup white wine
¼ cup chopped onion
¼ cup sliced celery
¼ cup sliced carrot
1 teaspoon tarragon
1 teaspoon salt
¼ teaspoon black pepper
• • • • • • •
¼ cup cold water
1 tablespoon cornstarch
Pour oil into cooker. Turn heat selector to medium and brown chicken. Add remaining ingredients
cook
4 minutes with pressure regulator rocking slowly. 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
2 tablespoons vegetable oil
6 boneless, skinless chicken
breast halves
1 teaspoon rosemary
3 cloves garlic, peeled and sliced
½ cup white wine
½ cup chicken broth
¼ cup chopped parsley
• • • • • • •
½ lemon, thinly sliced
Salt and pepper to taste
Pour oil into cooker. Turn heat selector to medium and brown chicken. Season chicken with
rosemary. 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 pressure
regulator rocking slowly. Cool cooker at once. Garnish chicken with lemon slices.
Nutrition Information Per Serving 6 servings
191 Calories, 6 g Fat, 69 mg Cholesterol
17
CHUTNEY CHICKEN
6 boneless, skinless chicken
breast halves
1 can (14-15 ounces) diced
tomatoes
1 can (4 ounces) chopped green
chilies
½ cup raisins
⅓ cup mango chutney
1 tablespoon vinegar
1 tablespoon brown sugar
¼ teaspoon allspice
• • • • • • •
¼ cup water
1 tablespoon cornstarch
pressure regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly.
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
4 boneless, skinless chicken
breast halves
½ cup water
¼ cup lite soy sauce
½ cup sliced mushrooms
½ onion, sliced
½ cup sliced celery
3 tablespoons brown sugar
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and
cook 4 minutes with pressure regulator rocking slowly. 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
1 tablespoon vegetable oil
3 pound chicken, cut into
serving pieces and skinned
1 can (8 ounces) pineapple
chunks, undrained
½ cup sliced celery
1 green or red pepper, cut into
chunks
¼ cup brown sugar
½ cup vinegar
2 tablespoons soy sauce
1 tablespoon catsup
½ teaspoon Worcestershire sauce
¼ teaspoon ground ginger
• • • • • • •
2 tablespoons cold water
2 tablespoons cornstarch
Pour oil into cooker. Turn heat selector to medium and brown chicken. Combine remaining
regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Cool cooker
at once.
pineapple, and vegetables. Serve with steamed rice, if desired, see page 31.
Nutrition Information Per Serving 6 servings
333 Calories, 11 g Fat, 104 mg Cholesterol
CHICKEN CACCIATORE
3 pound chicken, cut into
serving pieces
1 cup diced tomatoes
⅓ cup white wine
1
1
⁄
2
cups sliced onions
½ cup chopped carrots
½ cup chopped celery
2 cloves garlic, minced
2 tablespoons minced parsley
1 teaspoon oregano
1 teaspoon salt
¼ teaspoon black pepper
• • • • • • •
1 can (6 ounces) tomato paste
regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. 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
18
1 tablespoon vegetable oil
1 cup chopped onion
1 tablespoon chopped garlic
3 pounds chicken thighs,
skinned
1 cup chicken broth
1 tablespoon chopped parsley
½ cup chopped celery leaves
1 teaspoon oregano
1 teaspoon basil
• • • • • • •
1 can (4 ounces) sliced black
olives
2 tablespoons cold water
2 tablespoons our
Salt and pepper to taste
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 pressure regulator rocking
slowly. Cool cooker at once.
chicken.
Nutrition Information Per Serving 6 servings
250 Calories, 8 g Fat, 115 mg Cholesterol
HERBED CHICKEN
BAYOU BOUNTY CHICKEN
1½ pounds chicken pieces
1 can (15 ounces) whole
tomatoes, undrained, cut up
¾ cup chopped onion
⅓ cup chopped green pepper
⅓ cup chopped celery
2 cloves garlic, minced
½ tablespoon extra-spicy
seasoning blend
• • • • • • •
Hot cooked rice (see page 31)
on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Let pressure drop of
its own accord. Serve chicken and sauce over rice.
Nutrition Information Per Serving 3 servings
394 Calories, 14 g Fat, 90 mg Cholesterol
1 tablespoon vegetable oil
3-4 pound turkey breast
1½ cups water
1 onion, chopped
½ cup chopped celery
½ teaspoon poultry seasoning
Salt and pepper to taste
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 pressure regulator rocking slowly. 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
TURKEY BREAST*
*NOTE: USE THIS RECIPE ONLY IN A 6-QUART OR 8-QUART PRESSURE COOKER
CHICKEN AND DRESSING
2½ cups cooked chicken, cut into
bite size pieces
1 can (10 ½ ounces) cream of
chicken soup
1½ cups seasoned bread crumbs
¼ cup chopped celery
¼ cup chopped onion
2 chicken bouillon cubes
2 cups hot water
1½ cups water
1
2
cups water into
cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe
and cook 5 minutes with pressure regulator rocking slowly. Let pressure drop of its own
accord.
Nutrition Information Per Serving 6 servings
317 Calories, 13 g Fat, 109 mg Cholesterol
19
POULTRY TIMETABLE
It is not necessary to brown poultry before pressure cooking, but you may do so if you
poultry on rack in cooker
DO NOT FILL PRESSURE COOKER OVER
2
⁄
3
FULL!
NO PORTION OF ThE POULTRy ShOULD EXTEND
AbOVE ThE
2
⁄
3
FULL mARK (SEE PAgE 6).
CUPS OF COOKING TIME
POULTRY LIQUID (MINUTES)
Whole Chicken 1 13 to 15
(2½ to 3 pounds)
Chicken 1 8
(cut into serving pieces)
Chicken Breast 1 3 to 4*
(boneless)
Turkey Breast** 1½ 35
(3 to 4 pounds)
*Cool cooker at once (see page 5).
**NOTE: COOK ONLY IN A 6-QUART OR 8-QUART
PRESSURE COOKER.
20
meaTs
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.
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.
1
4
until thickened. Season with salt and pepper.
FOR mEAT, DO NOT FILL PRESSURE COOKER
OVER
2
⁄
3
FULL! NO PORTION OF ThE mEAT ShOULD
EXTEND AbOVE ThE
2
⁄
3
FULL mARK (SEE PAgE 6).
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
Pour oil into cooker. Turn heat selector to medium and brown roast well on all sides; remove
roast. Pour water into cooker. Place roast on rack in cooker. Season roast with salt, pepper, onions,
and bay leaf. Close cover securely. Place pressure regulator on vent pipe and cook 45 minutes
with pressure regulator rocking slowly. 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
1
⁄
3
cup uncooked long-grain
white rice
2 tablespoons tomato paste
1 teaspoon salt
¼ teaspoon pepper
½ cup chopped onion
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 pressure regulator rocking slowly. Cool cooker at once.
Nutrition Information Per Serving 4 servings
350 Calories, 17 g Fat, 77 mg Cholesterol
¼ cup sliced celery
¼ cup chopped green pepper
1 cup tomato sauce
½ cup water
1 tablespoon sugar
½ teaspoon dry mustard
21
SWISS STEAK
2 pounds round steak, 1-inch
thick
1 can (8 ounces) tomato sauce
½ cup water
1 cup chopped onion
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and
cook 18 minutes with pressure regulator rocking slowly. Cool cooker at once. Thicken sauce,
if desired.
Nutrition Information Per Serving 6 servings
251 Calories, 9 g Fat, 98 mg Cholesterol
½ cup chopped green pepper
½ cup sliced celery
½ teaspoon salt
¼ teaspoon pepper
BEEF STEW
1 cup sliced carrots
1 cup diced tomatoes
1 teaspoon salt
¼ teaspoon black pepper
• • • • • • •
1
⁄
4
cup cold water
1 tablespoon our
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
Place beef, water, and onion in cooker. Close cover securely. Place pressure regulator on vent pipe
and cook 8 minutes with pressure regulator rocking slowly. 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 pressure regulator rocking
slowly. Cool cooker at once.
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
½ cup water
1 cup chopped onion
½ cup chopped celery
½ cup diced green pepper
1 clove garlic, minced
2 teaspoons sugar
Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure
regulator rocking slowly. 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
1 teaspoon salt
1 teaspoon parsley akes
½ teaspoon oregano
½ teaspoon basil
¼ teaspoon thyme
⅛ teaspoon red pepper
3 drops hot pepper sauce
• • • • • • •
1 can (6 ounces) tomato paste
22
BARBECUE SPARERIBS
3 pounds spareribs, cut into
serving pieces
1 cup water
• • • • • • •
1 cup catsup
½ cup water
Place ribs and water in cooker. Close cover securely. Place pressure regulator on vent pipe and
cook 5 minutes with pressure regulator rocking slowly. Cool cooker at once.
Place pressure regulator on vent pipe and cook 10 minutes with pressure regulator rocking
slowly. 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
APRICOT BARBECUE PORK ROAST
3 pound boneless rolled pork
roast
½ cup catsup
½ cup teriyaki sauce
⅓ cup apricot preserves
¼ cup cider vinegar
¼ cup packed dark brown sugar
1 teaspoon crushed red pepper
1 teaspoon dry mustard
¼ 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,
Refrigerate overnight. Remove pork; reserve marinade. Brown pork on all sides in pressure
cooker over medium heat; remove.
Place cooking rack, half of sliced onion, and water in cooker. Place pork roast on rack in cooker
and arrange remaining onion evenly on top of roast. Close cover securely. Place pressure regulator
on vent pipe and cook 60 minutes with pressure regulator rocking slowly. 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
½ cup vinegar
¼ cup chopped onion
¼ cup sugar
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon celery seed
CORNED BEEF
3 pounds corned beef
2 cups water
1 tablespoon garlic powder
1 bay leaf
Pour water into cooker. Rub garlic powder into all surfaces of corned beef. Place corned beef on
rack in cooker. Add bay leaf. Close cover securely. Place pressure regulator on vent pipe and cook
60 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.
Nutrition Information Per Serving 6 servings
295 Calories, 18 g Fat, 103 mg Cholesterol
23
PORK ROAST
3 pound pork roast
1 tablespoon vegetable oil
2 cups water
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. Place roast on rack in cooker. Season with salt,
pepper, and sliced onion. Close cover securely. Place pressure regulator on vent pipe and cook 55
minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.
Nutrition Information Per Serving 6 servings
483 Calories, 27 g Fat, 171 mg Cholesterol
Salt and pepper
1 onion, sliced
STUFFED PORK CHOPS
2 tablespoons vegetable oil
4 1-inch thick boneless pork
chops, with deep pocket cut
in each
1 cup chopped onion
¾ cup chopped celery
Pour oil into cooker. Turn heat selector to medium and brown pork chops. Remove from cooker.
1
⁄
2
cups water into cooker. Place pork chops on
rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 16 minutes
with pressure regulator rocking slowly. Cool cooker at once.
Nutrition Information Per Serving 4 servings
430 Calories, 20 g Fat, 133 mg Cholesterol
½ cup corn
1 cup bran akes, crushed
2 tablespoons water
½ teaspoon dried sage
1½ cups water
Salt and pepper to taste
1 tablespoon margarine
½ cup chopped onion
½ cup chopped celery
1 clove garlic, minced
6 tablespoons beef broth,
divided
1 cup bread crumbs
½ teaspoon salt
¼ teaspoon marjoram
¼ teaspoon thyme
⅛ teaspoon black pepper
1 pound ank steak, cut into
2 equal pieces
1 cup diced tomatoes
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 pressure regulator rocking slowly.
Let pressure drop of its own accord.
Nutrition Information Per Serving 4 servings
237 Calories, 12 g Fat, 47 mg Cholesterol
STUFFED FLANK STEAK
LAMB STEW
1 pound lamb stew meat, cut
into 1-inch cubes
1 cup water
1 large onion, sliced
1 tablespoon Worcestershire
sauce
1 large clove garlic, minced
• • • • • • •
4 small potatoes, quartered
1 cup baby-cut carrots
1 teaspoon salt
¼ teaspoon black pepper
• • • • • • •
¼ cup cold water
1 tablespoon our
Place lamb, water, onion, Worcestershire sauce, and garlic in cooker. Close cover securely. Place
pressure regulator on vent pipe and cook 6 minutes with pressure regulator rocking slowly.
Cool cooker at once.
Add potatoes, carrots, salt, and pepper. Close cover securely. Place pressure regulator on vent pipe
and cook 3 minutes with pressure regulator rocking slowly. Cool cooker at once.
Nutrition Information Per Serving 4 servings
315 Calories, 6 g Fat, 74 mg Cholesterol
24
MEAT TIMETABLE
cooker.
DO NOT FILL PRESSURE COOKER OVER
2
⁄
3
FULL!
NO PORTION OF ThE mEAT ShOULD EXTEND AbOVE ThE
2
⁄
3
FULL mARK (SEE PAgE 6).
COOKING
CUPS OF TIME
MEAT LIQUID (MINUTES)
BEEF
Chuck Roast 3 pounds 2 45 – 50
Corned Beef 3 pounds 2 60
Rolled Rib Roast 3 pounds 1½ 30 – 35
Short Ribs 1½ 25
HAM
Slice 3 pounds 1½ 30 – 35
Picnic 3 pounds 1½ 30 – 35
LAMB
Leg of Lamb 3 pounds 2 35-45
PORK
Butt Roast 3 pounds 2 55
VEAL
Roast 3 pounds 2 45 – 50
*Cool cooker at once (see page 5).
25
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
A garden variety of fresh or frozen vegetables can be cooked at the same time in the pressure cooker. By using the cooking
FOR FRESh AND FROZEN VEgETAbLES,
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.
CABBAGE WITH APPLES
8 cups shredded cabbage
1 small onion, thinly sliced
1 small tart apple, peeled, cored,
and chopped
½ cup chicken broth
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 pressure regulator rocking slowly. Cool cooker at once.
Nutrition Information Per Serving 6 servings
50 Calories, 0 g Fat, 0 mg Cholesterol
GLAZED ROOT VEGETABLES
2 tablespoons sugar
2 teaspoons ground ginger
• • • • • • •
1
⁄
4
cup cold water, optional
1 tablespoon cornstarch,
optional
Salt and pepper to taste
2 tablespoons margarine
2 medium turnips, peeled, cut
into eighths
8 ounces baby carrots
2 medium parsnips, peeled,
sliced ½-inch thick
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 pressure regulator rocking slowly. 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
2 pounds russet potatoes, peeled
and diced
4 large cloves garlic
1½ cups chicken broth
• • • • • • •
1 tablespoon margarine
Salt and pepper to taste
pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly.
Cool cooker at once. Allow potatoes, garlic, and broth to remain in cooker. Mash potatoes using a
Nutrition Information Per Serving 6 servings
127 Calories, 4 g Fat, 0 mg Cholesterol
GARLIC MASHED POTATOES
26
ARTICHOKES ’N SAUCE
1 cup water
1 tablespoon vegetable oil
3 artichokes
Pour water and oil into cooker. Place artichokes on rack in cooker. Close cover securely. Place
pressure regulator on vent pipe and cook 10 minutes with pressure regulator rocking slowly.
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 margarine, melted and 2 cloves minced garlic. Serve
warm.
HERB YOGURT
dill weed, and ¼ teaspoon salt. Serve chilled.
ITALIAN SAUCE — Combine ½ cup mayonnaise and ¼ cup Italian style salad dressing. Serve
chilled.
3 sweet potatoes, peeled, cut
into 1 to 1½-inch chunks
¾ cup maple avored syrup
½ cup water
1 tablespoon melted margarine
½ teaspoon salt
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 pressure
regulator rocking slowly. Cool cooker at once.
Nutrition Information Per Serving 6 servings
125 Calories, 2 g Fat, 0 mg Cholesterol
MAPLE GLAZED SWEET POTATOES
27
FRESH AND FROZEN VEGETABLE TIMETABLE
When using the vegetable timetables below and on page 28, cook the vegetables the
minimum amount of time indicated if you prefer your vegetables crisp. If you prefer your
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 the pressure
regulator begins to rock, then cool cooker at once.
Quantity of vegetables does not change pressure cooking times. More mature vegetables
cooker.
FOR FRESh AND FROZEN VEgETAbLES,
DO NOT FILL PRESSURE COOKER OVER
2
⁄
3
FULL!
VEGETABLE
SIZE
CUPS OF
LIQUID
COOKING TIME
(MINUTES)
Artichoke Whole, 6 to 8 ounces 1 10
Asparagus Stems cut into 1-inch
pieces
1 0 – 1
Beans (green, wax) Whole or sliced 1 1 – 3
Beets Whole, 2½-inch diam-
eter
1
1
⁄
2
15 – 16
Broccoli Flowerets 1 0 – 2
Brussels Sprouts Small, 1-inch diameter 1 1 – 3
Cabbage
red, green)
Wedges, 2-inch thick 1 3 – 5
Thinly sliced 1 2 – 3
Carrots Baby cut 1 3 – 5
½-inch slices 1 3 – 5
Cauliflower Flowerets 1 0 – 2
Collards* Leaves coarsely
chopped, stems thinly
sliced
1 3 – 4
Corn on-the-cob Whole, 2½-inch diam-
eter
1 3
Eggplant Cubed, 1 to 1½-inches
thick
1 2 – 3
Sliced,
1
⁄
2
-inch thick 1 2
Kale Leaves coarsely
chopped, stems thinly
sliced
1 1 – 2
Parsnips Sliced, ½-inch thick 1 0 – 2
FRESH VEGETABLE TIMETABLE
* Do not use rack; place in cooking liquid.
28
FRESH VEGETABLE TIMETABLE
VEGETABLE SIZE
CUPS OF
LIQUID
COOKING TIME
(MINUTES)
Peas Shelled 1 0 – 2
Peppers Whole 1 0 – 3
Potatoes (sweet) Sliced, 1 to 1½- inches
thick
1 6 – 8
Sliced, ½-inch thick 1 4 – 5
Potatoes (white) Whole, 2½-inch
diameter
1½ 15
Whole, 1½-inch
diameter
1 10
Sliced, ¾-inch thick 1 5
Sliced, ½-inch thick 1 3
Rutabaga Cubed or sliced, 1-inch
thick
1 3
Spinach Whole leaves 1 0
Squash (winter)
acorn+
Quartered 1 12
Squash (winter)
spaghetti+
Halved 1 12
Squash
(yellow, zucchini)
Sliced, 1-inch thick 1 1
Sliced, ¼ to ½-inch
thick
1 0 – 1
Swiss Chard Whole leaves 1 0 – 1
Turnips Sliced or cubed, ¾-inch
thick
1 3 – 5
+ Let pressure drop of its own accord.
VEGETABLE
CUPS OF
LIQUID
COOKING TIME
(MINUTES)
Asparagus (cut, spears) 1 2
Beans 1 1 – 2
Broccoli
1 1 – 2
Brussels Sprouts
1 2 – 3
Cauliower
1 1 – 2
Corn Cut
1 1 – 2
Corn on Cob
1 2 – 3
Lima Beans
1 1 – 2
Mixed Vegetables
1 1 – 2
Peas
1 1 – 2
Peas and Carrots
1 1 – 2
Spinach
1 2 – 4
FROZEN VEGETABLE TIMETABLE
29
dry beans and peas
froth and foam during cooking, which could cause the vent pipe to become blocked. Therefore, it is necessary to use the
following cautions when pressure cooking dry beans and peas:
(1) Never ll the cooker over the ½ 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 —
eyed peas, for even cooking and to remove water-soluble, gas-producing starches. Soaking can be done using the
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
After cooking is complete, allow pressure to drop of its own accord.
FOR DRy bEANS AND PEAS,
DO NOT FILL PRESSURE COOKER OVER ½
FULL!
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.
DRY BEANS AND PEAS TIMETABLE
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
BEANS AND PEAS (MINUTES)
Adzuki 1 – 3
Anasazi 1 – 3
Black beans 2 – 4
Black-eyed peas 2 – 4*
+ Chickpeas (garbanzo) 7 – 10
Lentils (brown, green) 3 – 5*
+ Lima beans (large) 0 – 1
+ Lima beans (baby) 1 – 3
Peas (whole yellow, green) 6 – 9
Pinto beans 3 – 6
Red beans 3 – 6
Soy beans (beige) 8 – 11
* cooking time is for unsoaked beans
+ add
1
⁄
2
to 1 teaspoon salt to soaking and cooking water to
keep bean skins intact.
30
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 pressure regulator rocking slowly. Let pressure drop of its own accord. Stir in
salt.
Nutrition Information Per Serving 4 servings
190 Calories, 2 g Fat, 0 mg Cholesterol
LENTIL CURRY
1 tablespoon vegetable oil
¾ cup chopped onion
3 cups water
1 cup lentils
½ tablespoon coriander
½ tablespoon curry powder
½ teaspoon ground ginger
• • • • • • •
½ teaspoon salt
Soak beans according to instructions on page 29. Add drained navy beans and remaining
cook 35 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.
Nutrition Information Per Serving 6 servings
264 Calories, 4 g Fat, 5 mg Cholesterol
BAKED BEANS
2 cups navy beans
3 cups water
¼ cup catsup
¼ cup molasses
1 8-ounce slice uncooked ham,
diced
1 medium onion, minced
⅓ cup brown sugar
½ teaspoon dry mustard
¼ teaspoon black pepper
• • • • • • •
Salt to taste
Close cover securely. Place pressure regulator on vent pipe and cook 2 minutes with pressure
regulator rocking slowly. Let pressure drop of its own accord.
Nutrition Information Per Serving 7 servings
254 Calories, 3 g Fat, 0 mg Cholesterol
SAVORY WHITE BEANS
2 cups navy beans
3 cups chicken broth
1 cup chopped onion
1 cup sliced carrots
1 tablespoon minced garlic
1 tablespoon vegetable oil
1 small bay leaf
1
⁄
2
teaspoon thyme
1
⁄
4
teaspoon rosemary
1
⁄
4
teaspoon black pepper
• • • • • • •
Salt to taste
31
GraIns
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.
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 ½ 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
foil. Pour two cups water into cooker. Place bowl on rack in cooker. Close cover
securely. Place pressure regulator on vent pipe and cook for the time indicated in the
table below. 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
drain before using grains.
FOR gRAINS, DO NOT FILL PRESSURE COOKER OVER ½ FULL!
CUPS LIQUID COOKING TIME
GRAIN (1 CUP) IN BOWL (MINUTES)
Amaranth 1¾ 4 – 5
Barley (Hulled) 2½ 25 – 28
Barley (Pearl) 2½ 9 – 12
Buckwheat 2 3 – 4
Bulgar 1½ 2 – 3
Millet 2 9 – 10
Oats (whole groats) 1½ 20 – 25
Oats (steel cut) 2 4 – 5
Quinoa 1½ 1
Rice (brown) 1
½ 10 – 12
Rice (white) 1½ 5 – 8
Rye Berries 1½ 20 – 25
Spelt 2
25 – 30
Wheat berries 2 25 – 30
Wild Rice 1½ 20 – 25
32
SEASONED RICE PILAF
2 tablespoons margarine
1 small onion, chopped
2 cups long grain white rice
2 cups chicken broth
1¾ cups water
1
⁄
2
teaspoon salt
1
⁄
2
teaspoon oregano
1
⁄
4
teaspoon pepper
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, 1¾ cup water, salt, oregano, and pepper in a metal
into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent
pipe and cook 5 minutes with pressure regulator rocking slowly. Let pressure 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, ¾ cup peas, ½ cup sliced ripe olives,
and 1 red pepper, coarsely chopped. Allow rice to steam uncovered 5 minutes.
LEMON RICE
1 cup long grain rice
1½ cups chicken broth
2 teaspoons lemon juice
¾ teaspoon salt
2 cups water
• • • • • • •
¼ teaspoon grated lemon rind
cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with
pressure regulator rocking slowly. Let pressure drop of its own accord. Open cooker, remove
foil, and set rice aside to steam for 5 minutes. Stir in lemon rind.
Nutrition Information Per Serving 4 servings
183 Calories, 0 g Fat, 0 mg Cholesterol
WILD RICE WITH RAISINS AND PECANS
1 tablespoon vegetable oil
1 medium onion, nely chopped
1
1
⁄
2
cups wild rice
2 cups beef broth
2 cups water
• • • • • • •
¾ cup golden raisins
⅓ cup pecans, toasted
Pour oil into cooker. Turn heat selector to medium and sauté onion. Combine onion with wild rice
foil. Pour water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure
regulator on vent pipe and cook 25 minutes with pressure regulator rocking slowly. 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
33
1 tablespoon olive oil
1 cup arborio rice
2 cloves garlic, minced
2 cups chicken broth
⅓ cup white wine
⅓ cup dried tomatoes, chopped
2 cups water
• • • • • • •
1 can (13¾ ounces) artichoke
hearts, drained and coarsely
chopped
¼ cup grated Parmesan cheese
1½ tablespoons fresh thyme
or 1½ teaspoons dried thyme
Salt and pepper to taste
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, wine, and
Pour water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure
regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. 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
RISOTTO WITH ARTICHOKE HEARTS
AND SUN-DRIED TOMATOES
34
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 cooking apples
1 tablespoon butter
1
cup water
Soak raisins in wine for at least 30 minutes. Drain, reserving wine. Combine raisins, nuts, sugar,
orange rind, and cinnamon. Core apples, cutting to but not through bottoms. Peel top one-third
pressure regulator on vent pipe and cook 10 minutes with pressure regulator rocking slowly.
Cool cooker at once.
Nutrition Information Per Serving 4 servings
224 Calories, 8 g Fat, 8 mg Cholesterol
RICE PUDDING
1 cup whole milk
½ cup sugar
½ cup raisins
½ teaspoon cinnamon
with aluminum foil. Pour 1 cup water into cooker. Place bowl on rack in cooker. Close cover
securely. Place pressure regulator on vent pipe and cook 10 minutes with pressure regulator
rocking slowly. Cool cooker at once. Stir milk, sugar, raisins, and cinnamon into rice. Cover
pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly. Let
pressure drop of its own accord.
Nutrition Information Per Serving 6 servings
238 Calories, 2 g Fat, 24 mg Cholesterol
desserTs
Place the mold or custard cups on the cooking rack in the cooker. Refer to the chart below for the number of custard cups
your cooker will hold and how the custard cups should be positioned on the cooking rack.
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.
Cooker Stock Number
Quantity
of Custard Cups Positioning Instructions
4-Qt. Aluminum (stock no. 01241) 4 Place two custard cups on cooking rack. Then, stack the other two custard
cups opposite the bottom two custard cups.
4-Qt. Stainless (stock no. 01341) 3 Place three custard cups on cooking rack.
6-Qt. Aluminum and 6-Qt. Stainless
(stock no. 01264 and 01362)
6 Place three custard cups on cooking rack. Then, stack the other three
custard cups opposite the bottom three custard cups.
8-Qt. Aluminum (stock no. 01282) 8 Place four custard cups on cooking rack. Then, stack the other four custard
cups opposite the bottom four custard cups.
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.
1 cup long-grain white rice
1½ cups water
1 cup water
• • • • • • •
35
VANILLA CUSTARD
2 cups lowfat milk
2 eggs, slightly beaten
¼ cup sugar
¼ teaspoon salt
½ teaspoon vanilla
Nutmeg
1 cup water
Combine milk, eggs, sugar, salt, and vanilla. Pour into individual custard cups. Sprinkle nutmeg
on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes
with pressure regulator rocking slowly. Cool cooker at once. Chill.
Nutrition Information Per Serving 4 servings
137 Calories, 4 g Fat, 118 mg Cholesterol
1 can (16 ounces) solid-pack
pumpkin
1 can (14 ounces) sweetened
condensed milk
3 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon nely chopped
candied ginger, optional
¼ teaspoon ground cloves
1 cup water
• • • • • • •
Whipped cream, optional
Close cover securely. Place pressure regulator on vent pipe and cook 10 minutes with pressure
regulator rocking slowly. 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
PETITE PUMPKIN CUSTARDS
TAPIOCA PUDDING
2 cups lowfat milk
2 tablespoons quick cooking
tapioca
2 eggs, slightly beaten
⅓ cup sugar
½ teaspoon vanilla
1 cup water
Scald milk and tapioca. Remove from heat and let stand 15 minutes. Combine eggs, sugar, and
with aluminum foil. Pour water into cooker. Place custard cups on rack in cooker. Place pressure
regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Cool cooker
at once. Chill.
Nutrition Information Per Serving 6 servings
113 Calories, 3 g Fat, 75 mg Cholesterol
4 cups apples, peeled and sliced
1 tablespoon lemon juice
½ cup quick cooking oats
¼ cup brown sugar
2 tablespoons our
1 teaspoon cinnamon
2 tablespoons margarine,
softened
2 cups water
cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe
and cook 20 minutes with pressure regulator rocking slowly. Cool cooker at once.
Nutrition Information Per Serving 4 servings
209 Calories, 7 g Fat, 0 Cholesterol
OATMEAL APPLE CRISP
36
CHEESECAKE
1 8-ounce package cream cheese
1 3-ounce package cream cheese
½ cup sugar
2 eggs
½ cup vanilla wafer crumbs
2
1
⁄
2
cups water
cooker. Place custard cups on rack in cooker. Close cover securely. Place pressure regulator on
vent pipe and cook 15 minutes with pressure regulator rocking slowly. 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 ¼ cup soft cream cheese,
1
4
cup brown sugar, 1 tablespoon
cheesecake. Garnish with pecans. Refrigerate until serving.
FRUIT SAUCE
serving.
37
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
. . . . . . . . . . . . . . . . . 10
Chicken Rice Soup . . . . . . . . . . . . . . . . . . 10
Chicken Soup. . . . . . . . . . . . . . . . . . . . . . 10
Chicken Soup Stock . . . . . . . . . . . . . . . . . . 10
Minestrone . . . . . . . . . . . . . . . . . . . . . . . 12
Onion Soup . . . . . . . . . . . . . . . . . . . . . . . 11
Potato Soup. . . . . . . . . . . . . . . . . . . . . . . 12
. . . . . . . . . . . . . . . . . . . 11
Zesty Homemade Chili . . . . . . . . . . . . . . . . 12
SEAFOOD . . . . . . . . . . . . . . . . . . . . . . . 13
Lemon . . . . . . . . . . . 14
Marinated Tuna. . . . . . . . . . . . . . . . . . . . . 15
Salmon Steaks Moutarde . . . . . . . . . . . . . . . 13
“Scampi Style” Shrimp . . . . . . . . . . . . . . . . 13
Seafood Gumbo . . . . . . . . . . . . . . . . . . . . 15
Seafood Timetable . . . . . . . . . . . . . . . . . . . 15
. . . . . . . . . . . . . . . . . . . 14
POULTRY . . . . . . . . . . . . . . . . . . . . . . . . 16
Bayou Bounty Chicken . . . . . . . . . . . . . . . . 18
California Chicken . . . . . . . . . . . . . . . . . . . 16
Chicken Breasts Tarragon . . . . . . . . . . . . . . . 16
Chicken Cacciatore . . . . . . . . . . . . . . . . . . 17
Chicken and Dressing . . . . . . . . . . . . . . . . . 18
Chutney Chicken . . . . . . . . . . . . . . . . . . . 17
Herbed Chicken . . . . . . . . . . . . . . . . . . . . 18
Poultry Timetable . . . . . . . . . . . . . . . . . . . 19
Soy Chicken . . . . . . . . . . . . . . . . . . . . . . 17
. . . . . . . . . . . . . . . . 17
Turkey Breast. . . . . . . . . . . . . . . . . . . . . . 18
MEATS . . . . . . . . . . . . . . . . . . . . . . . . . 20
Apricot Barbecue Pork Roast . . . . . . . . . . . . . 22
Barbecue Spareribs . . . . . . . . . . . . . . . . . . 22
Beef Pot Roast . . . . . . . . . . . . . . . . . . . . . 20
Beef Stew . . . . . . . . . . . . . . . . . . . . . . . 21
MEATS (Continued) . . . . . . . . . . . . . . . . . . 20
Corned Beef . . . . . . . . . . . . . . . . . . . . . . 22
Lamb Stew . . . . . . . . . . . . . . . . . . . . . . . 23
Meat Timetable . . . . . . . . . . . . . . . . . . . . . 24
Porcupine Meatballs . . . . . . . . . . . . . . . . . . 20
Pork Loin Roast . . . . . . . . . . . . . . . . . . . . 23
Spaghetti Meat Sauce . . . . . . . . . . . . . . . . . 21
. . . . . . . . . . . . . . . . . . . 23
Stuffed Pork Chops. . . . . . . . . . . . . . . . . . . 23
Swiss Steak . . . . . . . . . . . . . . . . . . . . . . . 21
VEGETABLES . . . . . . . . . . . . . . . . . . . . . 25
. . . . . . . . . . . . . . . . . . 26
Cabbage with Apples . . . . . . . . . . . . . . . . . . 25
. . . . . . . . . . . . . . . 27
. . . . . . . . . . . . . . 28
Garlic Mashed Potatoes . . . . . . . . . . . . . . . . 25
Glazed Root Vegetables . . . . . . . . . . . . . . . . 25
Maple Glazed Sweet Potatoes . . . . . . . . . . . . . 26
DRY BEANS AND PEAS . . . . . . . . . . . . . . . . 29
Baked Beans . . . . . . . . . . . . . . . . . . . . . . 30
Dry Beans and Peas Timetable . . . . . . . . . . . . 29
Lentil Curry . . . . . . . . . . . . . . . . . . . . . . 30
Savory White Beans . . . . . . . . . . . . . . . . . . 30
GRAINS . . . . . . . . . . . . . . . . . . . . . . . . . 31
Grain Timetable . . . . . . . . . . . . . . . . . . . . 31
Grecian Rice Pilaf . . . . . . . . . . . . . . . . . . . 32
Lemon Rice. . . . . . . . . . . . . . . . . . . . . . . 32
Risotto with Artichoke Hearts and Sun-Dried
Tomatoes . . . . . . . . . . . . . . . . . . . . . . . . 33
Seasoned Rice Pilaf . . . . . . . . . . . . . . . . . . 32
Wild Rice with Raisins and Pecans . . . . . . . . . . 32
DESSERTS . . . . . . . . . . . . . . . . . . . . . . . 34
Cheesecake . . . . . . . . . . . . . . . . . . . . . . 36
Oatmeal Apple Crisp . . . . . . . . . . . . . . . . . . 35
Petite Pumpkin Custards . . . . . . . . . . . . . . . . 35
Rice Pudding . . . . . . . . . . . . . . . . . . . . . . 34
Stuffed Apples . . . . . . . . . . . . . . . . . . . . . 34
Tapioca Pudding . . . . . . . . . . . . . . . . . . . . 35
Vanilla Custard . . . . . . . . . . . . . . . . . . . . 35
38
serVICe and parTs InformaTIon
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:
Consumer Service Department
time when you can be reached during weekdays, if possible.
When contacting the Consumer Service Department or when ordering replacement parts, please specify the 7-digit model
number and date code found stamped on the side of the cooker body.
Please record this information:
purchase and a description of the problem when sending a cooker for repair.
Send cookers for repair to:
Canton Sales and Storage Company
555 Matthews Drive, Canton, MS 39046-0529
appliances and supply genuine PRESTO
parts. Genuine PRESTO
and performance of genuine PRESTO
manner. To ensure that you are buying genuine PRESTO
replacement parts, look for the PRESTO
trademark.
Cooker replacement parts are available at hardware stores and other retail outlets. Parts may also be ordered on-line at
www.GoPresto.com.
PRESTO
Limited Warranty
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
our option. Our pledge does not apply to normal wear and tear including scratches, dulling of the polish, or
staining; the repair or replacement of moving and/or perishable parts such as the sealing ring, overpressure
plug, or air vent cover lock gasket; or for any damage caused by shipping. To obtain service under the
warranty, return this PRESTO
product, shipping prepaid to the PRESTO
When returning a product, please include a description of the defect and indicate the date the appliance was
purchased.
appliance and ask that you read and
parts, abuse or misuse (including overheating and boiling the unit dry) will void this pledge. This warranty
NATIONAL PRESTO INDUSTRIES, INC.
Eau Claire, Wisconsin 54703-3703
