Presto Pressure Washer 8 Quart Stainless Steel Pressure Cooker and Canner User Manual

8-Quart Stainless Steel  
Pressure Cooker  
and Canner  
2007 by National Presto Industries, Inc.  
instructions and Recipes  
Table of ConTenTs  
Important Safeguards                                               
Introduction                                                           
Getting Acquainted                                                   
How to Use                                                           
Important Safety Information                                       
Care and Maintenance                                               
Helpful Hints                                                         
Questions and Answers                                               
2
2
3
4
5
6
7
8
Soups and Stocks                                                     10  
Seafood                                                               13  
Poultry                                                                 17  
Meats                                                                 21  
Vegetables                                                             26  
Dry Beans and Peas                                                   29  
Grains                                                                 31  
Desserts                                                               34  
Recipe Index                                                           37  
Service and Parts Information                                       38  
Warranty                                                             38  
1
 
GeTTInG aCquaInTed  
your pressure cooker is like a saucepan with a very special cover that locks in place. Air is automatically exhausted and 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 pounds pressure, a temperature of 250° F. (or 121° C.) is reached inside  
the pressure cooker. This higher temperature speeds cooking and the moist steam atmosphere tenderizes meats naturally.  
It is important to become familiar with the various parts and features of the pressure cooker (Fig. A) and to read the “HOW TO  
USE” section beginning on page 4 before using the unit for the first time.  
Pressure Regulator/  
Steam Release Valve  
Fig  A  
Air Vent/  
Cover Lock  
Overpressure  
Plug  
Secondary  
Cover  
Vent Pipe  
Handle  
Primary Cover  
Handle  
Sealing Ring  
Cover  
Steamer Basket  
Stainless  
Steel Body  
Trivet  
Stop Tab  
Before the first use, remove the sealing ring (Fig. B) by  
simply pulling it out of the inside rim of the cover.  
Lock  
Pin  
Wash sealing ring, cover, body, trivet, and steamer basket  
(Fig. A) in hot, sudsy water to remove any packaging  
material and white manufacturing lubricant. Rinse all  
parts with warm water and dry. Then, replace the seal-  
ing ring, being careful to fit it under the stop tabs and  
the lock pin (Fig. B) which are located on the inside rim  
of the cover.  
Sealing Ring in  
Sealing Ring  
Groove  
Stop Tab  
Fig  B  
3
 
How To use  
To assure the very best results every time, carefully follow these step-by-step instructions for pressure cooking. you may find it  
helpful to refer back to Fig. A on page 3.  
1. Prepare ingredients according to the directions in the pressure cooking recipe you have selected. If a larger quantity is desired,  
you may double ingredients. Be sure not to overfill the pressure cooker (see page 5).  
Pour liquid into the cooker body, as specified in the recipe or timetable. This liquid is usually water. However, some recipes  
will call for other liquids, such as wine.  
Fig  C  
2. Place the trivet and steamer basket into the cooker, if called for in the recipe (see Helpful  
Hints on page 7 for guidance on when to use). If using the trivet, position it in the cooker  
so the loop ends are towards the bottom of the cooker (Fig. C).  
Loop Ends  
3. IMPORTANT: Look through the vent pipe to make certain that it is clear before closing  
Position the trivet in the cooker so the loop  
the cover (Fig. D). See safety information on page 5.  
ends are towards the bottom of the cooker.  
Place the cover over the body (Fig. E), aligning the mark on the cover with the arrow  
on either of the body handles. Move the cover handle slightly until the cover drops into  
Fig  D  
position.  
4. Close the cover securely by rotating it clockwise until the cover handles are directly above  
the body handles. The pressure cooker is completely closed when the cover handles  
are directly above the body handles (Fig  F)  Do not try to rotate it beyond this point.  
Vent Pipe  
5. Place the pressure regulator on the vent pipe and rotate clockwise until the lever on the  
regulator is aligned with the pressure arrow (Fig. G).  
Air Vent/  
Cover Lock  
Vent Pipe  
Note: It may be necessary to apply slight pressure  
when positioning the regulator on the vent pipe to  
seat it properly.  
6. Using a high heat setting, heat the pressure cooker.As  
pressure is building, a small amount of steam will be  
released from the pressure regulator. you will know  
your cooker has reached 15 pounds pressure when  
you hear and/or see a steady flow of steam releasing  
from the pressure regulator.  
”  
Mark  
Fig  E  
Fig  F  
NOTE: The air vent/cover lock may move up and  
Pressure  
down a few times when cooking first begins as it automatically exhausts air from the  
pressure cooker. Steam will be noticeable. This is normal. When pressure 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 pressure is released (Fig. H).  
Regulator  
S
A
E
L
R
7. Cooking time begins when you hear and/or see a steady flow of steam releasing from the  
pressure regulator. Lower the heat as necessary to maintain a very slow, steady flow of  
steam and cook for the length of time indicated in the recipe or cooking chart. If excess  
steam is allowed to escape, too much liquid will evaporate and food may scorch. Never  
leave your pressure cooker unattended at high heat settings. It could boil dry, overheat,  
and cause damage to the pressure cooker.  
E
T
R
U
S
E
R
Pressure  
Arrow  
Lever  
Fig  G  
8. When cooking time is complete, turn off burner. If using an electric stove, remove pressure  
cooker from burner.  
Air Vent/Cover Lock in  
9. Reduce pressure according to the recipe or timetable  
UP Position. Pressure in Unit.  
Air Vent/Cover Lock in DOWN  
Position. No Pressure in Unit.  
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 in-  
structions state, “Cool cooker at once,” you can release  
pressure safely using either of the following quick cool  
methods:  
A) Turn the pressure regulator/steam release valve  
Fig  H  
4
 
counter-clockwise until the lever on the regulator is aligned with the steam release  
arrow (Fig. I). Steam will be rapidly released.  
Pressure Regulator/Steam  
Release Valve  
Caution: Misuse of the cooker (such as overfilling, failing to follow procedures for  
soaking dry beans and peas, failure to use a covered bowl when preparing rice, or  
quick cooling when the recipe calls for letting the pressure drop of its own accord) can  
result in liquid and/or food particles being simultaneously released with the steam.  
S
A
E
L
R
E
T
R
U
S
E
R
If this occurs, turn the pressure regulator/steam release valve clockwise until the lever  
on the regulator is aligned with the pressure arrow. Steam, liquid, and food will no  
longer be released. Finish reducing pressure quickly by cooling the pressure cooker  
under a running water faucet or pour cold water over it until pressure is completely  
reduced. Pressure is completely reduced when the air vent/cover lock has dropped.  
Lever  
Quick Steam  
Release Position  
Fig  I  
After removing cover, look through the vent pipe to make sure it is clear. If it is blocked  
or partially blocked, clean it with a small brush or pipe cleaner (see page 6).  
B) Cool the pressure cooker under a running water faucet or pour cold water over it until pressure is completely reduced. Pres-  
sure is completely reduced when the air vent/cover lock has dropped. Note: Do not set hot cooker in a molded sink as it  
could damage the sink  
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 cover. To open the cover, turn it counterclockwise until the on  
the cover aligns with the arrow on either of the body handles. 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 the air vent/cover lock has dropped and the cover turns easily.  
11.If you have used the steamer basket, use potholders to grab the two handles on the sides of the steamer basket and care-  
fully lift the basket out of the cooker. Food is ready to serve.  
12.your pressure cooker is now ready to clean. Remove pressure regulator and sealing ring and clean as described in the Care  
and Maintenance section found on pages 6 and 7.  
ImporTanT safeTy InformaTIon  
Cooking under pressure enables you to prepare food both quickly and deliciously. If used properly, your pressure cooker is 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 overfill the pressure cooker  — The pressure regulator is designed to maintain cooking pressures at a safe level. It  
relieves excess pressure through the vent pipe as a very, slow steady flow of steam escapes. Many foods tend to expand when  
cooked. If the cooker is overfilled, expansion of food may cause the vent pipe to become blocked or clogged. If the vent pipe  
becomes blocked, it cannot relieve excess pressure.  
There are a few foods such as rice, grains, dry beans and peas, and soups which expand  
so much or foam and froth while cooking that the cooker should never be filled above  
23 Fill Line  
the 1  
2
fill line. For other foods, never fill the cooker above the 2  
fill line.  
3
12 Fill Line  
For your convenience, both the 2  
side of the pressure cooker body (see Fig. J). The upper marking indicates the 2  
level and the lower the 1  
full level. In addition, in each section of the recipes you will  
find instructions on the maximum fill level for each type of food.  
3  
and 1  
2  
full levels are marked by indentations on the  
full  
3  
2  
Reminder: When cooking any food, do not let any portion extend above the  
maximum fill mark  When cooking rice, grains, dry beans and peas, and soups,  
the cooker should never be more than  
½
full  
Fig  J  
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 on a heated burner, the cooker will overheat excessively causing possible discoloration and/or  
damage to the cooker.  
5
 
3. Always look through the vent pipe before using the cooker to make sure it is clear  — If the vent pipe is blocked, it cannot  
function as it should and thus cannot relieve excess pressure. Pressure may then build to unsafe levels. To clean the vent pipe,  
see the “Care and Maintenance” section below.  
4. Always fully close the pressure cooker  — The cooker is fully closed when the cover handles are directly above the body  
handles.your pressure cooker has specially designed lugs on the cover and body which lock the cover in place 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 pres-  
sure could build inside the cooker and cause the cover to come off and result in bodily injury or property damage. Always be  
sure the cover handles are directly above the body handles (see page 4, Fig. F). 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  — The overpressure plug is a secondary  
pressure relief valve which is designed to relieve excess pressure by releasing from the cooker cover in the event that the vent  
pipe becomes blocked. The overpressure plug is made of rubber, and when new, is soft and pliable. Over time, depending on  
the frequency and type of use, rubber becomes hard and inflexible. When hard and inflexible, the overpressure plug loses its  
ability to act as a secondary pressure relief valve. It should be replaced immediately.  
Should the overpressure plug ever be forced out of the cover due to excess pressure while cooking, it is important to call the  
Test Kitchen at 1-800-368-2194. 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  — These foods expand so much as a result of foaming and frothing that they should  
never be cooked under pressure.  
Care and maInTenanCe  
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. 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 is blocked or  
partially blocked (Fig. K). Also clean the vent pipe nut as 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 your finger over the hole  
in the cover handle and remove the rubber gasket from the air vent/cover lock  
on the underside of the cover (Fig. L). Push the air vent/cover lock through the  
top of the 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 the cover down through the cover  
handle hole (Fig. M). Place a finger over the handle hole (to  
Fig  K  
Fig  M  
Fig  L  
Cover  
Handle  
Hole  
keep the cover lock from falling out) and turn the cover over.  
Rubber  
Gasket  
Wet the rubber gasket and push onto the end of the metal  
shaft until it snaps into the groove on the shaft. The gasket  
should fit loosely in the groove.  
6
 
4. The overpressure plug can also be removed for cleaning by pushing it out of its  
opening from the top of the cover handle. 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 against the underside of the cover  
(Fig. N). When the overpressure plug is properly installed, the word (TOP) will  
be visible on the overpressure plug when viewing the outside of the cover.  
Fig  N  
Top  
5. To bring out its luster, the outside surface of your pressure cooker can be cleaned  
occasionally with a silver polish or any other fine, non-abrasive polish. If food  
residue adheres to the pressure cooker body, clean with a vegetable brush, a nylon  
pad, or a non-abrasive powder cleanser, such as Bon ami* polishing cleanser or  
Overpressure Plug  
Cameo* copper, brass & porcelain cleaner. Do not use steel wool or cleaners with chlorine bleach.  
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.  
6. 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.  
7. As is the case of all cookware, avoid chopping or cutting food inside the cooker with a knife or other sharp utensil.  
8. If the body or cover handles become loose, tighten them with a screwdriver.  
9. The sealing ring, overpressure plug, and rubber gasket of the air vent/cover lock may shrink, become hard, deformed, cracked,  
worn, or pitted with normal use. Exposure to high heat, such as a warm burner or oven top, will cause these 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 seal-  
ing ring. Whenever you replace the sealing ring, replace the overpressure plug also.  
10. The formation of a small amount of moisture under the pressure regulator is normal when cooking first begins. It is the 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 con-  
tinues, 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, return the  
entire unit to the Presto Factory Service Department (see page 38).  
11. If the pressure cooker becomes difficult to open or close, the sealing ring should be replaced. If for any reason the pressure  
cooker cannot be opened, contact the Consumer Service Department in Eau Claire, WI at 1-800-877-0441.  
Any maintenance required for this product, other than normal household care and cleaning, should be performed by the Presto  
Factory Service Department (see page 38).  
Helpful HInTs  
your favorite recipes may be adjusted for cooking in the pressure cooker by following the general directions in this book for  
the particular type of food being cooked. Decrease the cooking time for your recipe by 23 since pressure cooking is much faster  
than ordinary cooking methods. For example, if your ordinary cooking method requires 45 minutes, in the pressure cooker  
the cooking time will be 15 minutes. Because there is very little evaporation, the amount of liquid used should be decreased.  
Use about 1 cup more liquid than you’ll desire in your finished dish. But, remember, there must always be water or some other  
liquid in the pressure cooker to produce the necessary steam.  
Use the trivet and steamer basket when it is desirable to cook foods out of the cooking liquid. When foods are pressure cooked  
out of the liquid, flavors will not intermingle. Therefore, it is possible to cook several foods at once, as long as they have similar  
cooking times. If it is desirable to blend flavors, do not use the trivet and steamer basket.  
*Bon ami polishing cleanser is a registered trademark of Faultless Starch/Bon Ami Co. Cameo copper, brass & porcelain cleaner is a registered trademark of Church & Dwight Co., Inc.  
7
 
Many different cooking liquids can be used in a pressure cooker. Wine, beer, bouillon, fruit juices, and of course water all make  
excellent cooking liquids in the pressure cooker.  
Beautiful desserts and side dishes can be prepared in the pressure cooker using individual or small metal molds or glass custard  
cups, which are ovenproof. Fill molds 23 full to allow for expansion of food, and fit them loosely into the pressure cooker in  
the steamer basket. Do not fill the pressure cooker over 23 full.  
If a recipe says to cook 0 minutes, release pressure immediately after pressure cooker reaches cooking pressure.  
Release pressure quickly after cooking delicate foods such as custards and fresh vegetables. For other foods, like meats, soups,  
and grains, let the pressure drop of its own accord.  
When pressure cooking at high altitudes, the cooking time needs to be increased 5% for every 1000 feet above the first 2000  
feet. Following this rule, the times should be increased as follows:  
3000 ft. . . . . . . . 5%  
4000 ft. . . . . . . .10%  
5000 ft. . . . . . . . . . . 15%  
6000 ft. . . . . . . . . . . 20%  
7000 ft. . . . . . . . . . . 25%  
8000 ft. . . . . . . . . . . 30%  
1
Because pressure cooking times are increased at altitudes above 2000 feet, an additional 2 cup cooking liquid will be  
needed.  
If you have any questions on recipes, time charts, or the operation of your pressure cooker, call or write: Test Kitchen, National  
Presto Industries, Inc., 3925 North Hastings Way, Eau Claire, Wisconsin 54703-3703, phone 1-800-368-2194. you may also  
reached during weekdays, if possible. Written inquiries will be answered promptly by letter or telephone.  
quesTIons and answers  
Occasionally the cover is hard to open or close. What causes this? What should I do?  
In order for pressure to build inside your pressure cooker, the unit has a special cover which provides an airtight fit. Because of this,  
you may find that on occasion the cover may be difficult to open or close. The following suggestions will help if this happens:  
If the cover seems hard to close, be sure you have aligned the mark on the cover with the arrow on either of the body handles.  
Move the cover until it drops into position. Then, press down firmly on the cover handles and rotate the cover clockwise until  
the cover handles are directly above the body handles.  
If, after browning meat or poultry, the cover is difficult to close, it may be due to  
expansion of the pressure cooker body 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 underside of the lugs on the pressure cooker  
body (Fig. O) and/or on the sealing ring. Use a pastry brush, a piece of cloth, or your  
fingertips and be sure to wipe off any excess oil.  
Apply Cooking  
Oil Here  
Fig  P  
What can be done if the food prepared in the pressure cooker has more liquid than  
desired?  
Simmer to evaporate the excess liquid. Next time you prepare the same recipe, you may want to use a tablespoon or two less  
liquid.  
How does one prevent overcooking?  
Remember to begin timing as soon as you hear and/or see a steady flow of steam escaping from the pressure regulator. Reduce heat  
to maintain a very slow, steady flow of steam. It is very important to accurately time the cooking period. A Prestokitchen 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.  
8
 
How do I know my pressure cooker is operating properly?  
When a steady flow of steam escapes from the pressure regulator, you will know your cooker is functioning correctly.  
When cooking first 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 when cook-  
ing first begins. If leakage continues, the cover handles may not be fully aligned with the body handles and, therefore, the cover  
lock cannot engage.  
Is it normal for the air vent/cover lock to rise up partially and drop back down when cooking first begins?  
It is possible that the air vent/cover lock will move up and down slightly when cooking first begins. Do not be concerned. 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).  
3. There is insufficient liquid to form steam.  
4. The gasket for the air vent/cover lock needs to be replaced (see page 7).  
9
 
soups and sToCks  
The pressure cooker is perfect for preparing delicious, nourishing soups and stocks in minutes instead of the hours taken by ordi-  
nary 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 extra  
flavor. Traditionally, stocks are made by simmering bones and scraps for hours to extract all their flavor. With the 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 cooker using  
one of the recipes in this book as your guide. If adding dried vegetables, they must first be soaked 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 clog the vent pipe.  
Cooked barley, rice, grains, pasta, dry beans and peas which are not listed in the chart on page 29, and dried soup mixes should be  
added to the soup after pressure cooking.  
FOR SOUPS AND STOCKS,  
DO NOT FILL PRESSURE COOKER OVER 1  
FULL!  
2  
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR  
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.  
CHICKEN SOUP  
1
112 pounds chicken, cut into  
serving pieces  
cup chopped onion  
cup chopped celery  
2
1
4
4 cups water  
1 teaspoon salt  
1
1
2
cup sliced carrots  
4
teaspoon black pepper  
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 12  
minutes with a very slow, steady flow of steam escaping from the pressure regulator  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 — Bring soup to a boil. Add fine noodles and simmer, uncovered, 10  
to 15 minutes. Salt and pepper to taste.  
4 servings  
CHICKEN DUMPLING SOUP — Mix together 1 beaten egg, 12 cup milk, and 12 teaspoon salt. Stir in  
118 cups flour. Drop mixture from teaspoon into bubbling Chicken  
Soup in cooker. Simmer dumplings uncovered 6 minutes.  
4 servings  
CHICKEN RICE SOUP — Add 1 cup cooked rice to Chicken Soup. Heat through. Salt and pepper  
to taste.  
4 servings  
10  
 
BROWN BEEF SOUP  
1
112 pounds lean beef, cut into  
1 inch cubes  
4 cups water  
cup chopped celery  
4
1 bay leaf  
1 teaspoon parsley flakes  
1 teaspoon salt  
1
1
cup chopped onion  
cup sliced carrots  
2
1
4
teaspoon black pepper  
2
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 12  
minutes with a very slow, steady flow of steam escaping from the pressure regulator. 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 112 cups thinly sliced onions.  
Stir onions into 6 cups Brown Beef Soup Stock in cooker. Season with 14 teaspoon  
pepper. Close cover securely. Place pressure regulator on vent pipe and cook 2 min-  
utes with a very slow, steady flow of steam escaping from the pressure regulator.  
Let pressure drop of its own accord  Ladle into soup bowls. Top with Parmesan  
cheese. If desired, garnish with croutons or toasted French bread.  
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 dried black beans  
1 tablespoon olive or vegetable oil  
1 cup chopped onion  
3 cloves garlic, minced  
1-2 jalapeño chiles, seeded,  
deveined, minced  
4 cups chicken stock or broth  
2 cups sliced carrots, 34-inch thick  
1 tablespoon packed brown sugar  
2 teaspoons white wine vinegar  
• • • • • • •  
1 cup loosely packed fresh cilantro,  
chopped  
1 tablespoon chili powder  
112 teaspoons oregano  
Salt to taste  
1
teaspoon allspice  
2
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 a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop  
of its own accord  Remove 1 cup of bean mixture, place in blender and purée until smooth. Return to  
pressure cooker and stir in fresh cilantro.  
Nutrition Information Per Serving  
8 servings  
231 Calories, 3 g Fat, 0 mg Cholesterol  
11  
 
SAFFRON FISH STEW  
1 can (1412 ounces) chicken broth  
Pinch of saffron threads  
or 14 teaspoon turmeric  
1
cup dry white wine  
4
4 new red potatoes, quartered  
3 carrots, cut into 12-inch chunks  
1 medium onion, finely chopped  
2 cloves garlic, minced  
• • • • • • •  
1 pound firm fish (halibut, haddock,  
cod, pollack) fresh or thawed,  
cut into 8 pieces  
1 small red pepper, cut into chunks  
1 cup frozen peas, thawed  
1
cup chopped parsley  
4
1 bay leaf  
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 a very slow, steady flow  
of steam escaping from the pressure regulator. Cool cooker at once  Add fish, pepper, and peas.  
Close cover securely. Place pressure regulator on vent pipe and cook 1 minute with a very slow, steady  
flow of steam escaping from the pressure regulator. Cool cooker at once  Discard bay leaf.  
Nutrition Information Per Serving  
8 servings  
174 Calories, 1 g Fat, 40 mg Cholesterol  
MINESTRONE  
112 teaspoons basil  
1 pounds lean beef, cut into  
1-inch cubes  
5 cups water  
1 teaspoon salt  
1 bay leaf  
1
1 can (14-15 ounces) diced  
4
teaspoon black pepper  
• • • • • • •  
tomatoes  
cup chopped onion  
1
1 can (16 ounces) Great  
Northern beans  
1 can (15 ounces) cut green  
beans, drained  
2
1 cup sliced carrots  
1
cup chopped celery  
4
1 clove garlic, minced  
2 tablespoons parsley flakes  
2 ounces fine 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 a very  
slow, steady flow of steam escaping from the pressure regulator  Let pressure drop of its own ac-  
cord  Add Great Northern 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  
POTATO SOUP  
1
1 tablespoon vegetable oil  
4
teaspoon basil  
• • • • • • •  
1 cup finely chopped onions  
1
2
cup finely sliced celery  
1 can (12 ounces) evaporated  
skim milk  
3 cups chicken broth  
4 cups peeled, diced potatoes  
Salt to taste  
1
4
teaspoon white pepper  
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 a very slow, steady flow of steam escaping from the pressure regulator. Let  
pressure drop of its own accord  Remove 2 cups of potato mixture; place in blender or food processor  
and process 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  
12  
 
ZESTY HOMEMADE CHILI  
112 pounds ground beef  
1 can (8 ounces) tomato sauce  
1 tablespoon salt  
1 teaspoon ground cumin  
1
1
1
1
cup water  
2
2
4
teaspoon black pepper  
teaspoon oregano  
teaspoon cayenne pepper  
• • • • • • •  
2
1 cup chopped onion  
3
cup chopped green pepper  
4
2 cloves garlic, finely chopped  
1 tablespoon chili powder  
1 can (15 ounces) kidney beans,  
drained and rinsed  
1
teaspoon black pepper  
2
Turn heat selector to medium and brown meat. Add remaining ingredients except kidney beans. Close  
cover securely. Place pressure regulator on vent pipe and cook 5 minutes with a very slow, steady  
flow of steam escaping from the pressure regulator. 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  
seafood  
Seafood is the basis of some of the healthiest and most nutritious meals you can make. It is an excellent source of protein, a good  
source of minerals, and some vitamins, and it’s low in fat and sodium.  
Steaming in the pressure cooker brings out the finest, fullest flavors of seafood. The cooking time required is directly related to  
the thickness of the seafood. To be safe, if the fish you are cooking seems thin for its weight or if it weighs less than the recipe  
specifies, reduce the cooking time. Overcooking tends to toughen seafood.  
FOR FISh AND SEAFOOD,  
DO NOT FILL PRESSURE COOKER OVER 23 FULL!  
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR  
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.  
SALMON STEAKS MOUTARDE  
4 small salmon steaks, 1-inch  
thick  
4 tablespoons Dijon-style  
mustard  
1 clove garlic, minced  
1 cup dry white wine or chicken  
broth  
1 bay leaf  
3-4 sprigs fresh thyme or  
12 teaspoon dried thyme  
1 tablespoon olive or  
vegetable oil  
• • • • • • •  
2 tablespoons Dijon-style  
mustard  
1 tablespoon constarch  
1 small onion, chopped  
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. Position trivet in cooker. Place steaks in steamer basket on trivet.  
Close cover securely. Place pressure regulator on vent pipe and cook 2 minutes with a very slow,  
steady flow of steam escaping from the pressure regulator  Cool cooker at once  Carefully remove  
steaks and rack. Keep steaks warm. Discard bay leaf. Mix 2 tablespoons mustard with cornstarch. Stir  
into liquid in pressure cooker. Heat until 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  
13  
 
“SCAMPI-STYLE” SHRIMP  
1
1 pound medium raw shrimp,  
4
teaspoon salt  
peeled and deveined  
3 tablespoons margarine  
2 tablespoons minced green onion  
6 cloves garlic, minced  
1 cup water  
• • • • • • •  
2 tablespoons minced parsley  
1
4
teaspoon grated lemon peel  
2 teaspoons lemon juice  
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 metal bowl  
which will fit loosely in cooker. Stir in shrimp. Cover bowl firmly with aluminum foil. Pour water into  
cooker. Place bowl in steamer basket in cooker. Close cover securely. Place pressure regulator on vent  
pipe and cook 3 minutes with a very slow, steady flow of steam escaping from the pressure regula-  
tor  Cool cooker at once  Stir in parsley and lemon peel.  
Nutrition Information Per Serving  
4 servings  
205 Calories, 11 g Fat, 173 mg Cholesterol  
SHRIMP JAMBALAYA  
1 cup long grain white rice  
112 cups water  
1 cups water  
• • • • • • •  
1 can (14-15 ounces) stewed  
2 cloves garlic, minced  
1 bay leaf  
1 teaspoon basil  
1
1
1
1
1
2
2
4
4
4
teaspoon thyme  
teaspoon chili powder  
teaspoon black pepper  
teaspoon salt  
teaspoon hot sauce  
• • • • • • •  
tomatoes  
cup chicken broth  
pound precooked ham, diced  
cup chopped onion  
cup chopped celery  
1
2
2
2
2
2
1
1
1
1
1 pound precooked shrimp,  
peeled and deveined  
cup chopped green pepper  
Combine rice and 112 cups water in a metal bowl which will fit loosely in cooker. Cover bowl firmly  
with aluminum foil. Pour 1 cup water into cooker. Place bowl in steamer basket in cooker. Close cover  
securely. Place pressure regulator on vent pipe and cook 5 minutes with a very slow, steady flow of  
steam escaping from the pressure regulator  Let pressure drop of its own accord  Open cooker and  
set rice aside to steam. Remove steamer basket and water.  
Add remaining ingredients, except shrimp, to cooker; stir well. Close cover securely. Place pressure  
regulator on vent pipe and cook 3 minutes with a very slow, steady flow of steam escaping from  
the pressure regulator  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  
14  
 
LEMON ’N DILL COD AND BROCCOLI  
1 pound frozen cod fillets,  
Salt  
1 cup water  
2 cups broccoli, cut into bite  
size pieces  
1-inch thick  
Dill weed  
Lemon pepper  
Cut fish into 4 pieces. Sprinkle with dill weed, lemon pepper, and salt. Pour 1 cup water into cooker.  
Position trivet in cooker. Arrange fish and broccoli in steamer basket on trivet. Close cover securely.  
Place pressure regulator on vent pipe and cook 2 minutes with a very slow, steady flow of steam  
escaping from the pressure regulator  Cool cooker at once  
Nutrition Information Per Serving  
4 servings  
103 Calories, 1 g Fat, 49 mg Cholesterol  
SEAFOOD GUMBO  
1 cup long grain white rice  
112 cups water  
1 cup water  
2 cloves garlic, minced  
2 bay leaves  
2 tablespoons parsley  
1 teaspoon basil  
• • • • • • •  
212 cups chicken broth  
1 pound medium, fresh shrimp  
peeled and deveined  
1 pound sole fillets, cut into  
2-inch pieces  
2
4
4
teaspoon thyme  
teaspoon ground red pepper  
teaspoon salt  
1
1
1
• • • • • • •  
cup cold water  
1
4
1 can (14-15 ounces) diced  
tomatoes  
2 tablespoons cornstarch  
1 package (10 ounces) frozen  
sliced okra, thawed  
1 cup chopped onion  
3
cup chopped green pepper  
4
Combine rice and 112 cups water in a metal bowl which will fit loosely in cooker. Cover bowl firmly  
with aluminum foil. Pour 1 cup water into cooker. Place bowl in steamer basket in cooker. Close cover  
securely. Place pressure regulator on vent pipe and cook 5 minutes with a very slow, steady flow of  
steam escaping from the pressure regulator  Let pressure drop of its own accord  Open cooker and  
set rice aside to steam. Remove steamer basket 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 a very slow, steady flow of steam escaping from the pressure regulator  Cool cooker at once  
Combine water and cornstarch. Stir into hot mixture. Heat until sauce thickens, stirring constantly. Stir  
in okra. 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  
15  
 
MARINATED TUNA  
1 pound tuna steak, 1 inch thick 2 cloves garlic, minced  
1
cup lemon juice  
1 teaspoon ginger  
4
1
1
2 tablespoons olive oil  
1 tablespoon soy sauce  
teaspoon black pepper  
cup water  
2
2
Place tuna steaks in a shallow glass dish. Combine remaining ingredients except water; pour over tuna.  
Marinate for 30 minutes, turning fish once. Remove tuna from marinade and place tuna in steamer bas-  
ket. Position trivet in cooker. Pour marinade and water into cooker. Place tuna steaks in steamer basket  
on trivet. Close cover securely. Place pressure regulator on vent pipe and cook 2 minutes with a very  
slow, steady flow of steam escaping from the pressure regulator  Cool cooker at once  
Nutrition Information Per Serving  
4 servings  
170 Calories, 6 g Fat, 52 mg Cholesterol  
SEAFOOD TIMETABLE  
Pour 1 cup water into cooker. Position trivet in cooker. Place seafood in steamer  
2
basket on trivet. Do not fill cooker over 3 full. Close cover securely. Place  
pressure regulator on vent pipe and cook according to chart with a very slow,  
steady flow of steam escaping from the pressure regulator. Cool cooker  
at once  
SEAFOOD (Fresh or thawed)  
Crab Legs  
COOKING TIME  
0 to 1 minute  
Fish Fillets  
(1-inch thick)  
2 minutes  
2 minutes  
1 minute  
Salmon Fillets  
(1-inch thick)  
Scallops  
Large  
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  
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 fillet  
with a delightful, light sauce or a savory casserole with a host of nutritious vegetables, you’ll find the pressure cooker 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 juices, while cook-  
ing without browning lets the flavor of the various ingredients intermingle for some spectacular taste combinations. For crispier  
chicken, you may want to put the chicken under the broiler for a few minutes after pressure cooking.  
FOR POULTRy, DO NOT FILL PRESSURE COOKER OVER 23 FULL!  
NO PORTION OF ThE POULTRy ShOULD EXTEND AbOVE  
ThE 23 FULL mARK (SEE PAgE 5).  
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR  
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.  
CHICKEN BREASTS TARRAGON  
1
1 tablespoon vegetable oil  
4 boneless, skinless chicken  
breast halves  
cup sliced carrot  
4
1 teaspoon tarragon  
1 teaspoon salt  
1
1
cup white wine  
Worcestershire sauce  
cup white wine  
cup chopped onion  
cup sliced celery  
teaspoon black pepper  
• • • • • • •  
cup water  
2
4
1
1
1
1
2
4
4
4
1 tablespoon cornstarch  
Pour oil into cooker. Turn heat selector to medium and brown chicken. Add remaining ingredients  
except cornstarch and water. Close cover securely. Place pressure regulator on vent pipe and cook 4  
minutes with a very slow, steady flow of steam escaping from the pressure regulator  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  
1
1
2 tablespoons vegetable oil  
6 boneless, skinless chicken  
breast halves  
cup chicken broth  
cup chopped parsley  
• • • • • • •  
lemon, thinly sliced  
Salt and pepper to taste  
2
4
1
1 teaspoon rosemary  
2
3 cloves garlic, peeled and sliced  
1
2
cup white wine  
Pour oil into cooker. Turn heat selector to medium and brown chicken. Season chicken with rosemary.  
Place chicken in cooker. 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 a very  
slow, steady flow of steam escaping from the pressure regulator  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  
1
6 boneless, skinless chicken  
3
cup mango chutney  
breast halves  
1 can (14-15 ounces) diced  
tomatoes  
1 tablespoon vinegar  
1 tablespoon brown sugar  
1 teaspoon allspice  
• • • • • • •  
1 can (4 ounces) chopped green  
chillies  
1
4
cup water  
1
cup raisins  
1 tablespoon cornstarch  
2
Place all ingredients except cornstarch and water in cooker. Close cover securely. Place pressure regu-  
lator on vent pipe and cook 4 minutes with a very slow, steady flow of steam escaping from the  
pressure regulator  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  
1
1
1
4 boneless, skinless chicken  
2
2
2
cup sliced mushrooms  
onion, sliced  
cup sliced celery  
breast halves  
1
cup water  
cup low sodium soy sauce  
2
2
1
3 tablespoons brown sugar  
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 4  
minutes with a very slow, steady flow of steam escaping from the pressure regulator. 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 WINGS  
1
18 chicken wings  
4
cup brown sugar  
1 can (8 ounces) pineapple  
chunks, undrained  
1 red pepper, cut into  
1-inch pieces  
2 tablespoons soy sauce  
1 tablespoon catsup  
1
2
teaspoon Worcestershire  
sauce  
1
1 medium onion, cut into  
4
teaspoon ground ginger  
• • • • • • •  
1-inch pieces  
cup sliced celery  
cup vinegar  
1
2 tablespoons cold water  
2 tablespoons cornstarch  
2
3
1
Place chicken wings, pineapple chunks and juice, pepper, onion, and celery in cooker. Mix vinegar,  
brown sugar, soy sauce, catsup, Worcestershire sauce, and ginger in small bowl; pour into cooker. Close  
cover securely. Place pressure regulator on vent pipe and cook 3 minutes with a very slow, steady flow  
of steam escaping from the pressure regulator  Cool cooker at once  Remove chicken, pineapple,  
and vegetables to a warm platter. Mix cold water and cornstarch. Stir into hot liquid. Heat until sauce  
thickens, stirring constantly. Pour sauce over chicken, pineapple, and vegetables. Serve with steamed  
rice, if desired, see page 32.  
Nutrition Information Per Serving  
6 servings  
418 Calories, 24 g Fat, 113 mg Cholesterol  
NOTE: DO NOT INCREASE THIS RECIPE  
18  
 
CHICKEN CACCIATORE  
3 pound chicken, cut into  
2 cloves garlic, minced  
2 tablespoons minced parsley  
1 tablespoon oregano  
1 teaspoon salt  
serving pieces  
1 cup diced tomatoes  
1
cup white wine  
3
112 cups sliced onions  
4
teaspoon black pepper  
• • • • • • •  
1
1
cup chopped carrots  
cup chopped celery  
2
1
1 can tomato paste  
2
Place all ingredients except tomato paste in pressure cooker. Close cover securely. Place pressure  
regulator on vent pipe and cook 8 minutes with a very slow, steady flow of steam escaping from the  
pressure regulator  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  
HERBED CHICKEN  
1 tablespoon vegetable oil  
1 cup chopped onion  
1 tablespoon chopped garlic  
3 pounds chicken thighs,  
skinned  
1 teaspoon oregano  
1 teaspoon basil  
• • • • • • •  
1 can (4 ounces) sliced  
black olives  
2 tablespoons cold water  
2 tablespoons flour  
Salt and pepper to taste  
1 cup chicken broth  
1 tablespoon chopped parsley  
1
cup chopped celery leaves  
2
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 a very slow, steady flow of steam escaping from  
the pressure regulator  Cool cooker at once  Remove chicken to a warm dish. Add olives to liquid  
and heat. Mix cold water with flour. Stir into hot broth. Heat until sauce thickens, stirring constantly.  
Pour sauce over chicken.  
Nutrition Information Per Serving  
6 servings  
250 Calories, 8 g Fat, 115 mg Cholesterol  
BAYOU BOUNTY CHICKEN  
1
3 pound chicken, cut into  
serving pieces  
2
cup chopped celery  
2 cloves garlic, minced  
1 tablespoon extra-spicy  
seasoning blend  
1 can (28 ounces) whole  
tomatoes, undrained, cut up  
112 cups chopped onion  
• • • • • • •  
Hot cooked rice (see page 31)  
1
cup chopped green pepper  
2
Add all ingredients except rice to pressure cooker. Close cover securely. Place pressure regulator on  
vent pipe and cook 8 minutes with a very slow, steady flow of steam escaping from the pressure  
regulator  Let pressure drop of its own accord  Serve chicken and sauce over rice.  
Nutrition Information Per Serving  
6 servings  
394 Calories, 14 g Fat, 90 mg Cholesterol  
19  
 
TURKEY BREAST  
1
3-4 pound turkey breast  
1 tablespoon vegetable oil  
112 cups water  
cup chopped celery  
teaspoon poultry seasoning  
Salt and pepper to taste  
2
1
2
1 onion, chopped  
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 a  
very slow, steady flow of steam escaping from the pressure regulator  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  
ARROZ CON POLLO  
1 (3 to 312-pound) chicken, cut  
into serving pieces  
Paprika  
• • • • • • •  
1 package (10 ounces) frozen  
green peas  
1 cup sliced green olives  
1 tomato, peeled, chopped  
1 jar (4 ounces) pimientos,  
drained, sliced  
Salt and pepper  
2 tablespoons olive oil  
2 medium onions, chopped  
1 clove garlic, minced  
1 cup chicken broth  
1 bay leaf  
• • • • • • •  
Hot cooked rice,  
(see page 31)  
1
1
teaspoon crushed red pepper  
teaspoon crushed saffron  
threads  
2
4
Sprinkle chicken with paprika, salt, and pepper. Pour oil into pressure cooker. Turn heat selector to  
medium and brown chicken, a few pieces at a time, and remove. Add onions and garlic to pressure  
cooker. Sauté until tender. Return chicken to pressure cooker. Add broth, bay leaf, red pepper, and  
saffron. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with a very  
slow, steady flow of steam escaping from the pressure regulator  Cool cooker at once  Stir in peas,  
olives, tomato, and pimientos. Close cover securely. Place pressure regulator on vent pipe and cook 0  
minutes  Let pressure drop of its own accord  Stir in cooked rice.  
Nutrition Information Per Serving  
6 servings  
462 Calories, 19 g Fat, 93 mg Cholesterol  
POULTRY TIMETABLE  
It is not necessary to brown poultry before pressure cooking, but you may do so if you like. After browning, remove poultry from  
cooker and pour liquid into cooker. Position trivet in cooker. Place poultry in steamer basket on trivet.*  
(Note: If the amount of poultry is increased, it is not necessary to increase the cooking time or liquid.)  
*Omit trivet if meat extends above the 23 full mark  
DO NOT FILL PRESSURE COOKER OVER 23 FULL!  
NO PORTION OF ThE POULTRy ShOULD EXTEND  
AbOVE ThE 23 FULL mARK (SEE PAgE 5).  
CUPS OF  
LIQUID  
COOKING TIME  
(MINUTES)  
CUPS OF  
LIQUID  
COOKING TIME  
(MINUTES)  
POULTRY  
POULTRY  
Whole Chicken (212 to 3 pounds)  
1
1
13 to 15  
8
Chicken Breast (boneless)  
1
112  
3 to 4*  
35  
Turkey Breast (3 to 4 pounds)  
Chicken (cut into serving pieces)  
*Cool cooker at once (see page 4).  
20  
 
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.  
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 14 cup cold water. Heat cooking liquid in pres-  
sure 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 23 FULL! NO PORTION OF ThE mEAT ShOULD  
2
EXTEND AbOVE ThE 3 FULL mARK (SEE PAgE 5).  
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 onion, minced  
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. 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 flow of steam escaping from the pressure regulator  Let  
pressure drop of its own accord  Thicken gravy, if desired.  
Omit trivet if roast extends above the 23 full mark  
Nutrition Information Per Serving  
6 servings  
297 Calories, 20 g Fat, 72 mg Cholesterol  
PORCUPINE MEATBALLS  
1
1
1 pound lean ground beef  
4
4
cup sliced celery  
cup chopped green pepper  
1
3
cup uncooked long-grain  
white rice  
1 cup tomato sauce  
1
2 tablespoons tomato paste  
1 teaspoon salt  
2  
cup water  
1 tablespoon sugar  
1
1
1
4
teaspoon pepper  
cup chopped onion  
2  
tablespoon dry mustard  
2
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 regulator on vent pipe and cook 12 minutes with  
a very slow, steady flow 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  
21  
 
SWISS STEAK  
1
1
1
1
2 pounds round steak, 1-inch  
2  
2  
2  
4  
cup chopped green pepper  
cup sliced celery  
teaspoon salt  
thick  
1 can (8 ounces) tomato sauce  
1
2
cup water  
teaspoon pepper  
1 cup chopped onion  
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 18  
minutes with a very slow, steady flow of steam escaping from the pressure regulator. Cool cooker  
at once  Thicken sauce, if desired.  
Nutrition Information Per Serving  
6 servings  
251 Calories, 9 g Fat, 99 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  
1
4  
teaspoon black pepper  
• • • • • • •  
1
4  
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 flow 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 flow of steam escaping  
from the pressure regulator. Cool cooker at once  
Mix water and flour; stir into stew. Heat until stew thickens, stirring constantly.  
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  
1 teaspoon salt  
1 teaspoon parsley flakes  
1
1
1
1
2  
2  
4  
8  
teaspoon oregano  
teaspoon basil  
teaspoon thyme  
teaspoon red pepper  
1
2
cup cold water  
1 cup chopped onion  
1
1
2
2
cup chopped celery  
cup diced green pepper  
3 drops hot pepper sauce  
• • • • • • •  
1 can (6 ounces) tomato paste  
1 clove garlic, minced  
2 teaspoons sugar  
Turn heat selector to medium and brown beef. Stir in remaining ingredients except tomato paste. Close  
cover securely. Place pressure regulator on vent pipe and cook 8 minutes with a very slow, steady  
flow of steam escaping from the pressure regulator. 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  
22  
 
APRICOT BARBECUE PORK ROAST  
1
3 pound boneless rolled pork  
roast  
4
cup packed dark brown sugar  
1 teaspoon crushed red pepper  
1 teaspoon dry mustard  
1
1
1
1
2
2
3
4
cup catsup  
1
cup teriyaki sauce  
cup apricot preserves  
cup cider vinegar  
4  
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, vin-  
egar, brown sugar, red pepper, mustard, and pepper. Mix thoroughly and pour over pork. Refrigerate  
overnight. Remove pork; reserve marinade. Brown pork on all sides in pressure cooker over medium  
heat; remove.  
Position trivet, half of sliced onion, and water in cooker. Place pork roast in steamer basket on trivet  
and arrange remaining onion evenly on top of roast. Close cover securely. Place pressure regulator on  
vent pipe and cook 60 minutes with a very slow, steady flow of steam escaping from the pressure  
regulator. 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  
BARBECUE SPARERIBS  
1
1
1
3 pounds spareribs, cut into  
serving pieces  
1 cup water  
2  
4  
4  
cup vinegar  
cup chopped onion  
cup sugar  
• • • • • • •  
1 cup catsup  
1 teaspoon salt  
1 teaspoon chili powder  
1 teaspoon celery seed  
1
2
cup water  
Place ribs and water in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5  
minutes with a very slow, steady flow of steam escaping from the pressure regulator. Cool cooker  
at once  Drain off liquid. Mix remaining ingredients; pour over ribs in cooker. Stir to coat ribs. Close  
cover securely. Place pressure regulator on vent pipe and cook 10 minutes with a very slow, steady  
flow of steam escaping from the pressure regulator. 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  
CORNED BEEF  
3 pounds corned beef  
2 cups water  
1 tablespoon garlic powder  
1 bay leaf  
Pour 2 cups water into cooker. Position trivet in cooker. Rub garlic powder into all surfaces of corned  
beef. Place corned beef in steamer basket on trivet. Add bay leaf. Close cover securely. Place pressure  
regulator on vent pipe and cook 60 minutes with a very slow, steady flow of steam escaping from  
the pressure regulator. Let pressure drop of its own accord  
Note: If seasoning packet is provided with corn beef, use packet and omit bay leaf.  
Omit trivet if corned beef extends above the 23 full mark  
Nutrition Information Per Serving  
6 servings  
295 Calories, 18 g Fat, 103 mg Cholesterol  
23  
 
STUFFED PORK CHOPS  
1
2 tablespoons vegetable oil  
4 1-inch thick boneless pork  
chops, with deep pocket  
cut in each  
2
cup corn  
1 cup bran flakes, crushed  
2 tablespoons water  
1
2  
teaspoon dried sage  
112 cups water  
Salt and pepper to taste  
1 cup chopped onion  
3
4
cup chopped celery  
Pour oil into cooker. Turn heat selector to medium and brown pork chops. Remove from cooker. Sauté  
onions and celery in cooker. Stir in corn, bran flakes, 2 tablespoons water, and sage; remove from  
cooker. Stuff pork chops with mixture. Pour 112 cups water into cooker. Position trivet in cooker. Place  
pork chops in steamer basket on trivet. Close cover securely. Place pressure regulator on vent pipe and  
cook 16 minutes with a very slow, steady flow of steam escaping from the pressure regulator.  
Cool cooker at once  
Nutrition Information Per Serving  
4 servings  
430 Calories, 20 g Fat, 133 mg Cholesterol  
PORK LOIN ROAST  
3 pound pork loin roast  
1 tablespoon vegetable oil  
3 cups water  
Salt and pepper  
1 onion, sliced  
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. Position trivet in cooker. Place roast in steamer basket on  
trivet. Season with salt, pepper, and sliced onion. Close cover securely. Place pressure regulator on  
vent pipe and cook 55 minutes with a very slow, steady flow of steam escaping from the pressure  
regulator. Let pressure drop of its own accord  
Omit trivet if roast extends above the 23 full mark  
Nutrition Information Per Serving  
6 servings  
483 Calories, 27 g Fat, 171 mg Cholesterol  
STUFFED FLANK STEAK  
1
1
1
1
1 tablespoon margarine  
2  
4  
4  
8  
teaspoon salt  
teaspoon marjoram  
teaspoon thyme  
1
1
2
cup chopped onion  
cup chopped celery  
2  
1 clove garlic, minced  
6 tablespoons beef broth,  
divided  
teaspoon black pepper  
1 pound flank steak, cut  
into 2 equal pieces  
1 cup bread crumbs  
1 cup diced tomatoes  
Add margarine to cooker. Turn heat selector to medium and sauté onion, celery, and garlic. Mix in 2  
tablespoons of the broth, bread crumbs, salt, marjoram, thyme, and pepper. Spread stuffing mixture on  
one steak; top with remaining steak. Secure with toothpicks or metal skewers. Place 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 a very slow, steady flow of steam escaping from the pressure  
regulator  Let pressure drop of its own accord  
Nutrition Information Per Serving  
4 servings  
237 Calories, 12 g Fat, 47 mg Cholesterol  
24  
 
LAMB STEW  
1 pound lamb stew meat, cut  
into 1-inch cubes  
1 cup water  
1 large onion, sliced  
1 tablespoon Worcestershire  
sauce  
4 small potatoes, quartered  
1 cup baby-cut carrots  
1 teaspoon salt  
1
4  
teaspoon black pepper  
• • • • • • •  
1
4  
cup cold water  
1 large clove garlic, minced  
• • • • • • •  
1 tablespoon flour  
Place lamb, water, onion, Worcestershire sauce, and garlic in cooker. Close cover securely. Place pres-  
sure regulator on vent pipe and cook 6 minutes with a very slow, steady flow of steam escaping from  
the pressure regulator  Cool cooker at once  
Add potatoes, carrots, salt, and pepper. Close cover securely. Place pressure regulator on vent pipe and  
cook 3 minutes with a very slow, steady flow of steam escaping from the pressure regulator  Cool  
cooker at once  
Mix water and flour thoroughly; stir into stew. 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.)  
Omit trivet if meat extends above the 23 full mark  
DO NOT FILL PRESSURE COOKER OVER 23 FULL!  
NO PORTION OF ThE mEAT ShOULD EXTEND AbOVE ThE  
2
3  
FULL mARK (SEE PAgE 5).  
CUPS OF COOKING TIME  
CUPS OF COOKING TIME  
MEAT  
LIQUID  
(MINUTES)  
MEAT  
LIQUID  
(MINUTES)  
BEEF  
PORK  
Chuck Roast  
Corned Beef  
Rolled Rib Roast 3 pounds  
Round Steak  
Round Steak  
Short Ribs  
3 pounds  
3 pounds  
2
2
45 – 50  
60  
30 – 35  
18*  
10*  
25  
Chops  
Chops  
Butt Roast  
Loin Roast  
Steak  
1˝ thick  
2˝ thick  
3 pounds  
3 pounds  
1
1
2
2
1
1
15*  
8*  
55  
55  
2*  
5*  
1
112  
1
1˝ thick  
1
2˝ thick  
1
1˝ thick  
112  
Steak  
2˝ thick  
1
HAM  
VEAL  
Slice  
Picnic  
3 pounds  
3 pounds  
112  
112  
30 – 35  
30 – 35  
Chops  
Chops  
Roast  
Steak  
1˝ thick  
2˝ thick  
3 pounds  
1˝ thick  
1
1
2
1
2*  
5*  
45 – 50  
10*  
1
LAMB  
Chops  
Chops  
Leg of Lamb  
1˝ thick  
1
1
2*  
5*  
35 – 45  
1
2˝ thick  
3 pounds  
212  
* Cool cooker at once (see page 4).  
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 steam, veg-  
etables 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 23 FULL!  
FOR DRIED VEgETAbLES,  
DO NOT FILL PRESSURE COOKER OVER 12 FULL!  
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR  
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.  
CABBAGE WITH APPLES  
1
1
2
small head cabbage, shredded  
2  
cup chicken broth  
1 small onion, thinly sliced  
1 small tart apple, peeled,  
cored, and chopped  
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 a very slow, steady flow of steam escaping from the pressure regulator. Cool cooker  
at once  
Nutrition Information Per Serving  
6 servings  
50 Calories, 0 g Fat, 0 mg Cholesterol  
GLAZED ROOT VEGETABLES  
2 tablespoons margarine  
2 medium turnips, peeled, cut  
into eights  
8 ounces baby carrots  
2 medium parsnips, peeled  
sliced 12-inch thick  
2 tablespoons sugar  
2 teaspoons ground ginger  
• • • • • • •  
1
4  
cup cold water, optional  
1 tablespoon cornstarch, optional  
Salt and pepper to taste  
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 a very slow, steady flow of steam escaping from the pres-  
sure regulator. 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  
26  
 
GARLIC MASHED POTATOES  
2
pounds russet potatoes, peeled  
and diced  
• • • • • • •  
1 tablespoon margarine  
Salt and pepper  
4 large cloves garlic  
112 cups chicken broth  
Place all ingredients except margarine and salt and pepper in cooker. Close cover securely. Place pressure  
regulator on vent pipe and cook 5 minutes with a very slow, steady flow of steam escaping from the  
pressure regulator. Cool cooker at once  Allow potatoes, garlic, and broth to remain in cooker. Mash  
potatoes using a potato masher or hand mixer until desired consistency is reached. Add margarine.  
Nutrition Information Per Serving  
6 servings  
127 Calories, 4 g Fat, 0 mg Cholesterol  
ARTICHOKES ’N SAUCE  
3 artichokes  
1 cup water  
1 tablespoon vegetable oil  
Pour water and oil into cooker. Position trivet in cooker. Place artichokes upside down in steamer basket  
on trivet. Close cover securely. Place pressure regulator on vent pipe and cook 10 minutes with a very  
slow, steady flow of steam escaping from the pressure regulator. Cool cooker at once  Serve with  
your choice of the following sauces.  
Nutrition Information Per Serving  
3 servings  
60 Calories, 0 g Fat, 0 Cholesterol  
GARLIC SAUCE — Combine 14 cup margarine, melted and 2 cloves minced garlic. Serve warm.  
HERBYOGURT — Combine 1 cup plain yogurt, 14 cup finely chopped carrots, 12 teaspoon dill weed,  
and 14 teaspoon salt. Serve chilled.  
ITALIAN SAUCE — Combine 2 cup mayonnaise and 4 cup Italian style salad dressing. Serve  
1
1
chilled.  
MAPLE GLAZED SWEET POTATOES  
3 sweet potatoes, peeled, cut  
into 1 to 112-inch chunks  
1 tablespoon melted  
margarine  
3
1
1
4
cup maple flavored syrup  
cup water  
2  
teaspoon salt  
2
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 a very slow, steady  
flow of steam escaping from the pressure regulator  Cool cooker at once  
Nutrition Information Per Serving  
6 servings  
125 Calories, 2 g Fat, 0 mg Cholesterol  
27  
 
FRESH AND FROZEN VEGETABLE TIMETABLE  
When using the fresh vegetable timetables below and on page 29, 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  
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 you hear and/or see a steady flow of steam escaping from  
the pressure regulator, then cool cooker at once.  
quantity of vegetables does not change pressure cooking times. More mature vegetables may require longer pressure cooking  
times than given in chart.  
To assure even heating, separate a block of frozen vegetables.  
For fresh and frozen vegetables, pour liquid into cooker. Position trivet in cooker. Place vegetables in steamer basket on trivet.  
FOR FRESh AND FROZEN VEgETAbLES,  
DO NOT FILL PRESSURE COOKER OVER 23 FULL!  
FRESH VEGETABLE TIMETABLE  
CUPS OF COOKING TIME  
CUPS OF COOKING TIME  
VEGETABLE  
SIZE  
LIQUID  
(MINUTES)  
VEGETABLE  
SIZE  
LIQUID  
(MINUTES)  
Artichoke  
Whole, 6 to 8  
ounces  
1
10  
Peas  
Shelled  
Whole  
Sliced, 1 to 112  
inches thick  
Sliced, 12-inch  
thick  
1
1
1
0 – 2  
0 – 3  
6 – 8  
Peppers  
Asparagus  
Stems cut into  
1-inch pieces  
1
1
0 – 1  
1 - 3  
Potatoes  
(sweet)  
-
Beans  
(green, wax)  
Whole or sliced  
1
4 – 5  
Beets  
Whole, 212 -inch  
diameter  
112  
15 – 16  
Potatoes  
(white)  
Whole, 212-inch  
diameter  
112  
1
15  
10  
5
Whole, 112-inch  
diameter  
Broccoli  
Flowerets  
1
1
0 – 2  
1 – 3  
Sliced, 34-inch  
thick  
1
Brussels Sprouts Small, 1-inch  
diameter)  
Sliced, 12-inch  
thick  
1
3
Cabbage  
(red, green)  
Wedges, 2-inch  
thick  
Thinly sliced  
1
1
3 – 5  
2 – 3  
Rutabaga  
Spinach  
Cubes or sliced,  
1 inch thick  
1
3
Carrots  
Baby cut  
1
1
3 – 5  
3 – 5  
1
2-inch slices  
Whole leaves  
1
1
0
Cauliflower  
Collards*  
Flowerets  
1
1
0 – 2  
3 – 4  
Squash  
(winter) acorn+  
quartered  
12  
Leaves coarsely  
chopped, stems  
thinly sliced.  
Squash (winter) Halved  
spaghetti+  
1
12  
Corn on-the-cob Whole, 212 -inch  
1
3
Squash  
(yellow,  
zucchini)  
Sliced, 1-inch  
1
1
1
diameter  
thick  
Sliced, 14- to  
0 – 1  
Eggplant  
Cubed, 1 to 112  
inches thick  
Sliced, 12-inch  
thick  
-
1
1
2 – 3  
2
1
2-inch thick  
Swiss Chard  
core, and seeds. Cut up  
Whole leaves  
1
1
0 – 1  
3 – 5  
Kale  
Leaves coarsely  
chopped, stems  
thinly sliced  
Sliced, 12-inch  
thick  
1
1
1 – 2  
0 – 2  
Turnips Sliced or cubed,  
3
4-inch thick  
Parsnips  
+ Let pressure drop of its own accord  
* Do not use trivet; place in steamer basket  
28  
 
FROZEN VEGETABLE TIMETABLE  
CUPS OF COOKING TIME  
CUPS OF COOKING TIME  
VEGETABLE  
LIQUID  
(MINUTES)  
VEGETABLE  
LIQUID  
(MINUTES)  
Asparagus (cut, spears)  
Beans (green, wax, french style)  
Broccoli  
1
1
1
1
1
1
2
Corn on Cob  
Lima Beans  
Mixed Vegetables  
Peas  
1
1
1
1
1
1
2 – 3  
1 – 2  
1 – 2  
1 – 2  
1 – 2  
2 – 4  
1 – 2  
1 – 2  
2 – 3  
1 – 2  
1 – 2  
Brussels Sprouts  
Cauliflower  
Peas and Carrots  
Spinach  
Corn Cut  
dry beans and peas  
The pressure cooker is ideal for preparing dry beans and peas quickly. However, dry beans and peas have a tendency to froth and  
foam during cooking, which could cause the vent pipe to become blocked. Therefore, it is necessary to use the following cau-  
tions when pressure cooking dry beans and peas:  
(1) Never fill the cooker over the 12 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 — Soaking is strongly recommended for all beans and peas, except lentils and black-eyed peas,  
for even cooking and to remove water-soluble, gas-producing starches. Soaking can be done using the traditional or the quick-soak  
method.  
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 regulator on vent pipe  
and cook according to the times in the timetable below. For more firm beans for salads and side dishes and when cooking less  
than 2 cups of beans or peas, use the shorter time. For soups and stews, use the longer time. After cooking is complete, allow  
pressure to drop of its own accord  
FOR DRy bEANS AND PEAS,  
DO NOT FILL PRESSURE COOKER OVER 12 FULL!  
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR  
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.  
DRY BEANS AND PEAS TIMETABLE  
Soak beans and peas, except lentils and black-eyed peas, 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 12 FULL!  
COOKING TIME  
(MINUTES)  
COOKING TIME  
(MINUTES)  
BEANS AND PEAS  
BEANS AND PEAS  
Adzuki  
Anasazi  
Black Beans  
Black-eyed Peas  
+ Chickpeas (garbanzo)  
Great Northern Beans  
Kidney Beans  
1 – 3  
1 – 3  
2 – 4  
2 – 4*  
7 – 10  
2 – 5  
1 – 3  
3 – 5*  
+ Lima Beans (large)  
+ Lima Beans (baby)  
Navy Beans (pea)  
Peas (whole yellow, green)  
Pinto Beans  
0 – 1  
1 – 3  
1 – 3  
6 – 9  
3 – 6  
3 – 6  
8 – 11  
Red beans  
Soy beans (beige)  
Lentils (brown, green)  
* cooking time is for unsoaked beans  
+ add 12 to 1 teaspoon salt to soaking and cooking water to keep bean skins intact  
29  
 
LENTIL CURRY  
1 tablespoon vegetable oil  
112 cups chopped onion  
6 cups water  
1 tablespoon curry powder  
1 teaspoon ground ginger  
• • • • • • •  
2 cups lentils  
1 teaspoon salt  
1 tablespoon coriander  
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 a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop of its  
own accord. Stir in salt.  
Nutrition Information Per Serving  
8 servings  
190 Calories, 2 g Fat, 0 mg Cholesterol  
BAKED BEANS  
2 cups navy beans  
1 medium onion, minced  
1
3 cups water  
3  
2  
4  
cup brown sugar  
teaspoon dry mustard  
teaspoon black pepper  
• • • • • • •  
1
1
1
4
cup catsup  
cup molasses  
1
4
1 8-ounce slice uncooked  
ham, diced  
Salt to taste  
Soak beans according to instructions on page 29. Drain. Add drained navy beans and remaining ingre-  
dients except salt to cooker. Close cover securely. Place pressure regulator on vent pipe and cook 35  
minutes with a very slow, steady flow of steam escaping from the pressure regulator. Let pressure  
drop of its own accord  
Nutrition Information Per Serving  
6 servings  
264 Calories, 4 g Fat, 85mg Cholesterol  
SAVORY WHITE BEANS  
2 cups navy beans  
1 small bay leaf  
1
1
1
3 cups chicken broth  
1 cup chopped onion  
1 cup sliced carrots  
1 tablespoon minced garlic  
1 tablespoon vegetable oil  
2
4
4
teaspoon thyme  
teaspoon rosemary  
teaspoon black pepper  
• • • • • • •  
Salt to taste  
Soak beans according to instructions on page 29; drain. Add all ingredients except salt to cooker. Close  
cover securely. Place pressure regulator on vent pipe and cook 2 minutes with a very slow, steady flow  
of steam escaping from the pressure regulator. Let pressure drop of its own accord  
Nutrition Information Per Serving  
7 servings  
254 Calories, 3 g Fat, 0 mg Cholesterol  
30  
 
GraIns  
Grains are an important, but often little recognized, part of a healthy diet. They contribute complex carbohydrates, soluble and in-  
soluble fiber, and other nutrients.yet with all these benefits, grains are low in fat. Grains can be prepared quickly 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  Preparing grains in a bowl also minimizes cleanup which can be difficult if 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 12 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 in a bowl which fits loosely in the pres-  
sure cooker. Cover bowl securely with aluminum foil. Pour two cups water into cooker. Place bowl in steamer basket in cooker.  
Close cover securely. Place pressure regulator on vent pipe and cook for the time indicated in the table below with a very slow,  
steady flow of steam escaping from the pressure regulator  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 allow excess moisture to evaporate from some grains. If excessive moisture  
remains, drain before using grains.  
FOR gRAINS, DO NOT FILL PRESSURE COOKER OVER 12 FULL!  
CUPS LIQUID COOKING TIME  
CUPS LIQUID COOKING TIME  
GRAIN (1 CUP)  
IN BOWL  
(MINUTES)  
GRAIN (1 CUP)  
IN BOWL  
(MINUTES)  
Amaranth  
134  
212  
212  
2
4 – 5  
25 – 28  
9 – 12  
3 – 4  
Quinoa  
112  
112  
112  
112  
2
1
Barley (Hulled)  
Barley (Pearl)  
Buckwheat  
Bulgar  
Rice (brown)  
Rice (white)  
Rye Berries  
Spelt  
10 – 12  
5 – 8  
20 – 25  
25 – 30  
25 – 30  
20 – 25  
112  
2 – 3  
Millet  
2
9 – 10  
20 – 25  
4 – 5  
Wheat berries  
Wild Rice  
2
112  
Oats (whole groats)  
Oats (steel cut)  
112  
2
31  
 
SEASONED RICE PILAF  
1
2 tablespoons margarine  
1 small onion, chopped  
2 cups long grain white rice  
2 cups chicken broth  
134 cups water  
2
2
4
teaspoon salt  
teaspoon oregano  
teaspoon pepper  
1
1
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, 134 cup water, salt, oregano, and pepper in a metal bowl which  
will fit loosely in cooker. Cover bowl firmly with aluminum foil. Pour 2 cups water into cooker. Place  
bowl in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and cook  
5 minutes with a very slow, steady flow of steam escaping from the pressure regulator. Let pres-  
sure 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, 34 cup peas, 12 cup sliced ripe olives, and  
1 large red pepper, coarsely chopped. Allow rice to steam uncovered 5 minutes.  
STEAMED RICE  
1 cup long grain white rice  
112 cups water  
2 cups water  
Combine rice and 112 cups water in a metal bowl which fits loosely in cooker. Cover bowl firmly with  
aluminum foil. Pour 2 cups water into cooker. Place bowl in steamer basket in cooker. Close cover  
securely. Place pressure regulator on vent pipe and COOK 5 MINUTES WITH A VERY SLOW,  
STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR  Let pressure  
drop of its own accord. Open cooker and allow rice to steam uncovered 5 minutes.  
Nutrition Information Per Serving  
168 Calories, 0 g Fat, 0 Cholesterol  
4 servings  
BROWN RICE WITH VEGGIES  
1
1 cup natural brown rice  
112 cups chicken stock or broth  
1 large tomato, peeled, seeded,  
2
cup sliced green onion  
1 package (2 ounces) sliced  
blanched almonds  
2 cups water  
chopped  
1
2
2
2
cup diced carrot  
cup diced celery  
cup diced green pepper  
• • • • • • •  
cup chopped parsley  
1
1
1
4  
Combine rice and chicken stock in a metal bowl which fits loosely in cooker. Stir in vegetables and  
almonds. Cover bowl firmly with aluminum foil. Pour 2 cups water into cooker. Place bowl in steamer  
basket in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 10 minutes with  
a very slow, steady flow of steam escaping from the pressure regulator  Let pressure drop of its  
own accord  Open cooker, remove foil, and set rice aside to steam. Stir in parsley.  
Nutrition Information Per Serving  
4 servings  
290 Calories, 10 g Fat, 0 mg Cholesterol  
32  
 
WILD RICE WITH RAISINS AND PECANS  
1 tablespoon vegetable oil  
2 cups water  
• • • • • • •  
1 medium onion, finely chopped  
112 cups wild rice  
4
cup golden raisins  
cup pecans, toasted  
3
1
2 cups beef broth  
3
Pour oil into cooker. Turn heat selector to medium and sauté onion. Combine onion with wild rice and  
beef broth in a metal bowl which fits loosely in cooker. Cover bowl firmly with aluminum foil. Pour  
water into cooker. Place bowl in steamer basket in cooker. Close cover securely. Place pressure regulator  
on vent pipe and cook 25 minutes with a very slow, steady flow of steam escaping from the pressure  
regulator. 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  
RISOTTO WITH ARTICHOKE HEARTS  
AND SUN-DRIED TOMATOES  
1 tablespoon olive oil  
1 can (1334 ounces) artichoke  
1 cup arborio rice  
hearts, drained and coarsely  
chopped  
2 cloves garlic, minced  
2 cups chicken broth  
1
4  
cup grated Parmesan cheese  
1
1
3
cup white wine  
cup dried tomatoes, chopped  
112 tablespoons fresh thyme or  
112 teaspoons dried thyme  
Salt and pepper to taste  
3
2 cups water  
• • • • • • •  
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, white wine, and tomatoes  
in a metal bowl which fits loosely in cooker. Cover bowl firmly with aluminum foil. Pour water into  
cooker. Place bowl in steamer basket in cooker. Close cover securely. Place pressure regulator on  
vent pipe and cook 8 minutes with a very slow, steady flow of steam escaping from the pressure  
regulator  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  
33  
 
desserTs  
Add a fabulous finale to any meal with desserts prepared in your pressure cooker. Pressure cooking gives an even texture to pud-  
ding and a satiny feel to custards.  
Desserts may be prepared in oven-safe custard cups or any metal mold which will fit loosely in the steamer basket in the pres-  
sure cooker. Fill molds only 23 full to allow for expansion of food. Cover securely with aluminum foil shaped to the sides of the  
mold. Place the steamer basket in the cooker. Then place the mold or custard cups in the steamer basket. Up to four custard cups  
of dessert can be pressure cooked at a time. Place two custard cups in the steamer basket. Then, stack the other two custard cups  
opposite the bottom two custard cups.  
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.  
FOR DESSERTS, DO NOT FILL  
PRESSURE COOKER OVER 23 FULL!  
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR  
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.  
STUFFED APPLES  
1
1
1
1
cup golden raisins  
cup dry red wine  
cup chopped nuts  
2
teaspoon ground  
cinnamon  
4
2
4
4 cooking apples  
1 tablespoon butter  
1 cup water  
2 tablespoons sugar  
1
2
teaspoon grated orange  
rind  
Soak raisins in wine for at least 30 minutes. Drain, reserving wine. Combine raisins, nuts, sugar, or-  
ange rind, and cinnamon. Core apples, cutting to but not through bottoms. Peel top one-third of apples.  
Place each apple on square of aluminum foil that is large enough to completely wrap apple. Fill centers  
with raisin mixture. Top each with one-fourth of the butter. Wrap foil around apple, pinching firmly  
together at top. Place reserved wine, water, and apples in cooker. Place pressure regulator on vent pipe  
and cook 10 minutes with a very slow, steady flow of steam escaping from the pressure regulator.  
Cool cooker at once  
Nutrition Information Per Serving  
4 servings  
224 Calories, 8 g Fat, 8 mg Cholesterol  
RICE PUDDING  
1 cup long-grain white rice  
112 cups water  
1 cup water  
1 cup whole milk  
1
2  
2  
2  
teaspoon sugar  
cups water raisins  
teaspoon cinnamon  
1
1
• • • • • • •  
Combine rice and 112 cups water in a metal bowl which fits loosely in cooker. Cover bowl firmly with  
aluminum foil. Pour 1 cup water into cooker. Place bowl in steamer basket in cooker. Close cover securely.  
Place pressure regulator on vent pipe and cook 10 minutes with a very slow, steady flow of steam  
escaping from the pressure regulator. Cool cooker at once  Stir milk, sugar, raisins, and cinnamon  
into rice. Cover bowl firmly with aluminum foil. Place bowl in steamer basket in cooker. Close cover  
securely. Place pressure regulator on vent pipe and cook 3 minutes with a very slow, steady flow of  
steam escaping from the pressure regulator. Let pressure drop of its own accord  
Nutrition Information Per Serving  
6 servings  
238 Calories, 2 g Fat, 24 mg Cholesterol  
34  
 
VANILLA CUSTARD  
1
2 cups lowfat milk  
4 eggs, slightly beaten  
2  
teaspoon vanilla  
Nutmeg  
1
1
4
cup sugar  
teaspoon salt  
1
cup water  
4
Combine milk, eggs, sugar, salt, and vanilla. Pour into individual custard cups. Sprinkle nutmeg on  
custards. Cover each cup firmly with aluminum foil. Pour water into cooker. Place custard cups in  
steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 min-  
utes with a very slow, steady flow of steam escaping from the pressure regulator. Cool cooker at  
once  Chill.  
Nutrition Information Per Serving  
4 servings  
137 Calories, 4 g Fat, 118 mg Cholesterol  
VARIATION: COCONUT CUSTARD  
Sprinkle 1 tablespoon coconut over top of each vanilla custard before cooking.  
PETITE PUMPKIN CUSTARDS  
1 can (16 ounces) solid-pack  
pumpkin  
1 can (14 ounces sweetened  
condensed milk  
1 teaspoon finely chopped  
candied ginger, optional  
teaspoon ground cloves  
1
4  
1 cup water  
3 eggs, beaten  
1 teaspoon ground cinnamon  
• • • • • • •  
Whipped cream, optional  
Mix pumpkin, milk, eggs, cinnamon, ginger, and cloves. Pour into individual custard cups. Cover each  
cup firmly with aluminum foil. Pour water into cooker. Place custard cups in steamer basket in cooker.  
Close cover securely. Place pressure regulator on vent pipe and cook 10 minutes with a very slow,  
steady flow of steam escaping from the pressure regulator. 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  
TAPIOCA PUDDING  
1
1
2 cups lowfat milk  
2 tablespoons quick cooking  
tapioca  
3
2
cup sugar  
teaspoon vanilla  
1 cup water  
2 eggs, slightly beaten  
Scald milk and tapioca. Remove from heat and let stand 15 minutes. Combine eggs, sugar, and vanilla.  
Add milk and tapioca, stirring constantly. Pour into individual custard cups. Cover firmly with aluminum  
foil. Pour water into cooker. Place custard cups in steamer basket in cooker. Place pressure regulator  
on vent pipe and cook 5 minutes with a very slow, steady flow of steam escaping from the pressure  
regulator. Cool cooker at once  Chill.  
Nutrition Information Per Serving  
6 servings  
113 Calories, 3 g Fat, 75 mg Cholesterol  
35  
 
OATMEAL APPLE CRISP  
4 cups apples, peeled and sliced  
1 tablespoon lemon juice  
2 tablespoons flour  
1 teaspoon cinnamon  
2 tablespoons margarine, softened  
1 cup water  
1
1
2
cup quick cooking oats  
cup brown sugar  
4
Sprinkle apples with lemon juice. Combine oats, brown sugar, flour, and cinnamon. Cut in margarine  
until coarse meal forms. Place apples in a greased bowl that will loosely fit in cooker. Sprinkle oat  
mixture evenly over apples. Cover bowl firmly with aluminum foil. Pour water into cooker. Place bowl  
in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 20  
minutes with a very slow, steady flow of steam escaping from the pressure regulator. Cool cooker  
at once.  
Nutrition Information Per Serving  
4 servings  
209 Calories, 7 g Fat, 0 Cholesterol  
CHEESECAKE  
1 8-ounce package cream cheese  
2 eggs  
1
1 3-ounce package cream cheese  
2  
cup vanilla wafer crumbs  
1
2
cup sugar  
212 cups water  
Beat cream cheese until smooth. Add sugar and beat in eggs. Pour mixture into buttered custard cups.  
Top with vanilla wafer crumbs. Cover each cup firmly with aluminum foil. Pour water into cooker. Place  
custard cups in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe  
and cook 15 minutes with a very slow, steady flow of steam escaping from the pressure regulator  
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 14 cup soft cream cheese, 14 cup brown sugar, 1 tablespoon granu-  
lated sugar, and 14 teaspoon vanilla. Mix thoroughly. Spoon over cheesecake.  
Garnish with pecans. Refrigerate until serving.  
FRUIT SAUCE — Spoon canned fruit pie filling of your choice over cheesecake. Refrigerate until  
serving.  
36  
 
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  
Chicken Noodle Soup. . . . . . . . . . 10  
Chicken Rice Soup . . . . . . . . . . . 10  
Chicken Soup . . . . . . . . . . . . . . . . 10  
Chicken Soup Stock . . . . . . . . . . 10  
Minestrone . . . . . . . . . . . . . . . . . . 12  
Onion Soup. . . . . . . . . . . . . . . . . . 11  
Potato Soup. . . . . . . . . . . . . . . . . . 12  
Saffron Fish Stew . . . . . . . . . . . . . 12  
Zesty Homemade Chili . . . . . . . . 13  
POULTRY (Continued)  
VEGETABLES (Continued)  
Chicken Breasts Tarragon . . . . . . 17  
Chicken Cacciatore . . . . . . . . . . . 19  
Chutney Chicken . . . . . . . . . . . . . 18  
Herbed Chicken . . . . . . . . . . . . . . 19  
Poultry Timetable . . . . . . . . . . . . . 20  
Soy Chicken . . . . . . . . . . . . . . . . . 18  
Sweet ’N Sour Chicken Wings. . . 18  
Turkey Breast . . . . . . . . . . . . . . . . 20  
Garlic Mashed Potatoes . . . . . . . . 27  
Glazed Root Vegetables . . . . . . . . 26  
Maple Glazed Sweet Potatoes . . . 27  
DRIED BEANS AND PEAS           29  
Baked Beans . . . . . . . . . . . . . . . . . 30  
Dried Beans and Peas Timetable . 29  
Lentil Curry . . . . . . . . . . . . . . . . . 30  
Savory White Beans . . . . . . . . . . . 30  
MEATS                                             21  
Apricot Barbecue Pork Roast. . . . 23  
Barbecue Spareribs. . . . . . . . . . . . 23  
Beef Pot Roast . . . . . . . . . . . . . . . 21  
Beef Stew . . . . . . . . . . . . . . . . . . . 22  
Corned Beef . . . . . . . . . . . . . . . . . 23  
Lamb Stew . . . . . . . . . . . . . . . . . . 25  
Meat Timetable. . . . . . . . . . . . . . . 25  
Porcupine Meatballs . . . . . . . . . . 21  
Pork Loin Roast . . . . . . . . . . . . . . 24  
Spaghetti Meat Sauce . . . . . . . . . 22  
Stuffed Flank Steak . . . . . . . . . . . 24  
Stuffed Pork Chops. . . . . . . . . . . . 24  
Swiss Steak. . . . . . . . . . . . . . . . . . 22  
GRAINS                                           31  
Brown Rice with Veggies . . . . . . . 32  
Grain Timetable . . . . . . . . . . . . . . 31  
Grecian Rice Pilaf . . . . . . . . . . . . 32  
Risotto with Artichoke Hearts  
and Sun-Dried Tomatoes. . . . . . 33  
Seasoned Rice Pilaf . . . . . . . . . . . 32  
Wild Rice with Raisins  
SEAFOOD                                       13  
Lemon ’N Dill Cod and  
Broccoli. . . . . . . . . . . . . . . . . . . 15  
Marinated Tuna. . . . . . . . . . . . . . . 16  
Salmon Steaks Moutarde . . . . . . . 13  
“Scampi Style” Shrimp . . . . . . . . 14  
Seafood Gumbo . . . . . . . . . . . . . . 15  
Seafood Timetable . . . . . . . . . . . . 16  
Shrimp Jambalaya . . . . . . . . . . . . 14  
and Pecans. . . . . . . . . . . . . . . . . 33  
DESSERTS                                       34  
Cheesecake . . . . . . . . . . . . . . . . . 36  
Coconut Custard. . . . . . . . . . . . . . 35  
Oatmeal Apple Crisp . . . . . . . . . . 36  
Petite Pumpkin Custards . . . . . . . 35  
Rice Pudding . . . . . . . . . . . . . . . . 34  
Stuffed Apples . . . . . . . . . . . . . . . 34  
Tapioca Pudding . . . . . . . . . . . . . 35  
Vanilla Custard . . . . . . . . . . . . . . 35  
VEGETABLES                                26  
Artichokes ’N Sauce. . . . . . . . . . . 27  
Cabbage with Apples . . . . . . . . . . 26  
Fresh Vegetable Timetable . . . . . . 28  
Frozen Vegetable Timetable . . . . . 29  
POULTRY                                       17  
Arroz Con Pollo . . . . . . . . . . . . . . 20  
Bayou Bounty Chicken. . . . . . . . . 19  
California Chicken . . . . . . . . . . . . 17  
37  
 
serVICe and parTs InformaTIon  
If you have any questions regarding the operation of your Prestocooker 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: NATIONAL PRESTO INDUSTRIES, INC  
Consumer Service Department  
3925 N  Hastings Way, Eau Claire, WI 54703-3703  
Inquiries will be answered promptly by telephone, letter, or email. When writing, please include a phone number and a time when  
you can be reached during weekdays, if possible.  
When contacting the Consumer Service Department or when ordering replacement parts, please specify the model number and  
date code found stamped on the side of the cooker body.  
Please record this information:  
Model Number ___________________ Date Code _____________ Date Purchased ____________________  
Any maintenance required for this cooker, other than that described in the Care and Maintenance section of this book (pages 6 and  
7), should be performed by our Factory Service Department. Be sure to indicate date of purchase and a description of the problem  
when sending a cooker for repair. Send cookers for repair to:  
CANTON SALES AND STORAGE COMPANy  
Presto Factory Service Department  
555 Matthews Drive, Canton, MS 39046-0529  
The Presto Factory Service Department is equipped to service all PRESTOappliances and supply genuine PRESTOparts.  
Genuine PRESTOreplacement parts are manufactured to the same exacting quality standards as PRESTOappliances and are  
engineered specifically to function properly with its appliances. Presto can only guarantee the quality and performance of genuine  
PRESTOparts. “Look-alikes” might not be of the same quality or function in the same manner. To ensure that you are buying  
genuine PRESTOreplacement parts, look for the PRESTOtrademark.  
Cooker replacement parts may also be available at hardware stores and other retail outlets. Parts may also be ordered on-line at  
PRESTOLimited Warranty  
This quality PRESTOappliance 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 material or workmanship during the first  
twelve (12) years after purchase, we will repair or replace it at our option. Our pledge  
does not apply to damage caused by shipping. To obtain service under the warranty,  
return this PRESTOproduct, shipping prepaid to the Factory Service Department.  
California residents may deliver this PRESTOproduct to their nearest PRESTO  
Authorized Service Station. When returning a product, please include a description of  
the defect and indicate the date the appliance was purchased.  
We want you to obtain maximum enjoyment from using this PRESTOappliance and  
ask that you read and follow the instructions enclosed. Failure to follow instructions,  
damage caused by improper replacement parts, abuse or misuse will void this pledge.  
This warranty gives you specific legal rights, and you may also have other rights which  
vary from state to state. This is Presto’s personal pledge to you and is being made in  
place of all other express warranties.  
NATIONAL PRESTO INDUSTRIES, INC  
Eau Claire, Wisconsin 54703-3703  
US Patent 4932550  
Form 72-299D  
38  
 

Philips Electric Toothbrush HX6950 User Manual
Philips Headphones HC410 User Manual
Philips TV VCR Combo CCZ092AT User Manual
Polycom Telephone IP 4000 SIP User Manual
Polycom Telephone Sound Station2 Direct Connect MERIDIAN User Manual
Poulan Trimmer 530088837 User Manual
Poulan Trimmer 545117592 User Manual
Precisionaire Air Cleaner II M User Manual
Proctor Silex Rice Cooker 840180202 User Manual
PYLE Audio Car Stereo System PLAD212 User Manual