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19
TIPS FOR PRESSURE &
SLOW COOKING
Rice
• The PRESSURE COOK RICE setting is
designed to cook rice so the rice grains
remain separate and tender. It is suitable for
all types of rice such as long grain, jasmine,
basmati and brown rice.
• When pressure cooking brown rice, increase
the cooking time to 20 minutes.
• Measure or weigh dry rice accurately and
wash well with cold water until water runs
clear. Drain well and place into the removable
cooking bowl.
• Add corresponding water amount. For white
rice use 1.25 parts water to 1 part rice. For
brown rice use 1.5 parts water to 1 part rice.
Refer to the table on this page for more
information.
• After cooking, allow rice to stand in bowl for
5 minutes before stirring and serving.
• Rice will swell and double in size after
cooking. Do not overfill the cooking bowl.
The total volume of uncooked rice and liquid
should not exceed the '½' level marking inside
the removable cooking bowl.
Rice Measurements
White Rice Water Servings
2 cups 2.5 cups 4–6
3 cups 3.75 cups 6–8
4 cups 5 cups 8–12
Brown Rice Water Servings
2 cups 3 cups 4–6
3 cups 4.5 cups 6–8
4 cups 6 cups 8–12
Risotto
• The PRESSURE COOK RISOTTO setting is
ideal for making creamy risotto, without all
the stirring and in a fraction of the time.
• Use the SAUTÉ setting to soften onions
and other aromatics, as well as deglaze the
cooking bowl with wine.
• The key to creamy risotto is toasting the
rice grains before the liquid is added. Use
the SAUTÉ setting to toast the rice, stirring
frequently, for 3–5 minutes or until the edges
become transparent and then turn white.
• With little or no evaporation during pressure
cooking, it is important to keep to the ratio
of 1 part rice to 3 parts stock. If adding a lot
of vegetables to the risotto, reduce stock by
a third.
• Rice will swell and double in size after
cooking. Do not overfill the cooking bowl.
The total volume of uncooked rice and stock
should not exceed the '½' level marking inside
the removable cooking bowl.
Vegetables
• The PRESSURE COOK VEGETABLES
setting is ideal for cooking both large and
small portions of various hard vegetables.
• Vegetables can be left whole and unpeeled or
cut into smaller pieces and peeled as desired.
If pressure cooking whole vegetables, wash
well and prick 3–4 times with a knife or fork.
• Add 1 cup of water to the cooking bowl along
with prepared vegetables. Vegetables can be
placed directly in the cooking bowl, on the
rack or in the steamer basket.
• The size and age of vegetables will impact
cooking time. Increase the time for larger
vegetables.
• Use the STEAM setting for softer vegetables
such as broccoli, green beans and asparagus.
• Do not overfill the cooking bowl. The total
volume of vegetables should not exceed the
'MAX' level marking inside the removable
cooking bowl.
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