Page 1
ELECTRI C 4 Q T.
PRESSURE COO K ER
IN STRUCTION S
FOR PRO PER USE A N D CARE
IMPO RTAN T!
Please keep these instructions and your ori ginal box p ackag ing .
Mo del # 997 31 , 99 732 , 99 735
bottom and on top of the chops. Set the cooker to Brow n (pr ess the Bro wn button a nd
press the Star t/ O ff b utton) a nd r educe the r emaining bra ising liquid by half o r a dd
some cornstarch and water for a q uick thi ckening. Season the sauce to taste and drizzl e
over the por k. Place the di ced a pples on the p ork. They p ro vide co lor and cr unch to the
dish. Enjoy! !
Hone y Ba k e d Be a ns
This r ecipe for BBQ and p icnic staple uses honey instead of the molasses of mor e
traditional baked beans. Just do n’t leave a batch lyi ng aro und or a bee or two might
bri ng the who le thing to their queen, bea n by b ean. Then they ’d come for the bur gers!
1 pound dr ied whi te navy beans, soaked f or 6 hours
2 tablespoons vegetab le o il
Wa ter to cover b eans
2 tablespoons ketchup
1
⁄4 cup honey
1
⁄2 cup light b row n sugar
1
⁄2 teaspoon ga rli c po wder
1
⁄2 teaspoon oni on pow der
1 cup w ater
Add the beans a nd vegetable o il to the pressure cooker and cover with water up to at
least 11/2inches abo ve the b eans. Securely lo ck on the pressure cooker ’s lid, set the
cooker to H igh (1 5. 0P) (see pag es 6-7 for instructions) and coo k for 10 minutes. Q uick
release the pr essure a nd remove the lid. Drain the bea ns.
Return the beans to the pressure co oker, cover with ketchup, honey, b row n sugar, gar lic
pow der, oni on pow der, and 1 cup w ater. Stir w ell and securely lo ck on the lid, set to
Hig h (1 5.0 P)
and cook for 3 mi nutes.
Let the p ressure release natur ally for 1 5 m inutes befor e qui ck relea sing any remai ning
pressure. Remove lid and serve.
Re p la ce t he ke tch u p w i th a g oo d B BQ sa u ce fo r b e a ns w i th a b it m or e b a ng . Th r ow 1 / 4
cu p o f ch op p e d ra w b a co n in w i th th e b e a ns in t he be g in ni ng of t he c oo k in g p r oce ss fo r
so m e thi ng ev e n b et te r! A d d s lice d h o t do g s in w it h k et ch up a nd ot he r fl a vo r in gs fo r t ha t
“ b ea n ie ” c hi ld ho o d f a vo ri te w i th a rh ym in g n a m e !
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30
Perform a q uick release to r elease the pressure a nd remove the lid . Test lentils for do neness. If not to your liking, re-lock the li d a nd cook on H igh (15 .0 P) for another 2
minutes. Salt to taste and serve w ith a slotted spoon.
Fo r a s pi ce r cur r y, tr y a d d in g a te a sp oo n o f ch ili p o w d er a n d g r ou n d g in g er. F or e v en
sp ice r y e t, th ro w in a p in ch o f ca y en n e p ep p e r.
Po r k Chops w it h Ap p le s, Kr a ut a nd Gra v y
Yes, a nd gra vy. This is my frie nd Claire W inslow 's recip e. She w as te sting m y
ori gina l re cipe and though t it wa s missing som ethin g. So she a dded the cann ed
gra vy, an d voila, it w as gre at. Trust m e, it rea lly is.
Se r v es: 6
2 tablespoon s olive oil
6 center cut p ork chops
2 tablespoon s butter
2 red app les, di ced, n ot peeled
1 lar ge r ed onion, sliced thi n
1 28 -ounce can sauerkr aut
1
/3cup d ry whi te w ine
1
/3cup chi cken br oth
2 dr y b ay leaves
Salt and p epper to taste
1 14
1
⁄2
ounce can chicken gra vy
1 lar ge r ed a pple sliced and cut in half fo r g arnish
Season the po rk with salt and pepper. A dd the oi l to the cooker. Press the
Brow n
button. Press the
Star t/ O ff
button, heat until almost smoking. A dd the p ork chops i n
two batches and b row n o n each side. Remove from cooker and put on a plate to catch
the jui ces and set aside.
Ad d butter to the coo ker a nd melt. Ad d the red oni on a nd sauté until translucent. Stir in
the kra ut, broth, chicken gra vy, wi ne, b ay leaf, salt, pepper and a ppl es. Press the
Star t/ O ff
button. Return the por k chop s and dripp ings to the cooker, pla cing them in
two lay ers on top o f the kraut. Lock the Lid in p lace, set the cooker to
Hig h (1 5.0 P)
for 8
minutes (see pages 6 -7 for instructions). Release pressure natura lly for 5 minutes.
Release any remaining p ressure wi th the q uick r elease, and remove the li d. Use a slotted
spoon to tra nsfer the p ork chops and kraut to a serving pl atter with the kra ut on the
TABLE O F CON TEN TS
Important Safeguard s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 -3
Features a nd Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4-5
How to O pera te
Befor e First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
Pressure Setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
Warm Setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Brown Setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Steam Setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
Slow Cook Setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Delay Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
Removing/ Attaching the lid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10
Cleaning/ M aintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Recommended Cooki ng Times . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 2-13
Hints and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14
R e c i p e s
Favorite Pot Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 5
Corned Beef and Cabba ge . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 6
Round Steak wi th Potatoes and Gravy . . . . . . . . . . . . . . . . . . . . .17
Q uick Rice Pudding with Sun-Dried Cranb erries . . . . . . . . . . . . .1 7
Emergency Chicken or Pork Di nner with Sauce . . . . . . . . . . . . . .18
Bob’s Short Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18
Chicken Ca cciatore . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19
Gla zed Carrots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20
Perfect Beef Stew in 20 minutes . . . . . . . . . . . . . . . . . . . . . . . . .2 0
Fifteen Minute Turkey Chili . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21
BBQ Rib s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 2
Pulled Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 2
Beef Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 3
Stewed Chicken and Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Vegetable Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24
Mi nestrone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 5
Split Pea wi th Ham Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 6
Black Bean Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27
French Vegetable Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 8
Lentil Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29
Curri ed Lentils . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29
Pork Chop s with A pp le Sauce, Kraut and G ravy . . . . . . . . . . . . . 30
Honey Baked Beans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 1
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29
2
button. Press the Star t/ O ff b utton. Cook for 3 mi nutes. A dd the g reen b eans and peas,
and cook until tender about 3 minutes. Season to taste. If you want the soup to be a bit
thicker, smash a larg e spoonful of w hite bea ns aga inst the side of the cooker and stir
whi le pot is bo ili ng. Serve in larg e bo wls an d pass the Par mesan.
Lenti l So u p
Len til So up in just sev en min utes in the pre ssur e coo ker.
Se r ve s: 6
2 cups dri ed l entils, pi cked o ver, rinsed
1 bay leaf
2 cloves gar lic, minced
1 larg e oni on, coar sely chopp ed
1 tablespoon vegetab le oi l
1
/2cup w hite w ine
6 cups chicken o r vegetab le stock or broth
Sour cream, for g ar nish
Salt and pep per to taste
Add the lentils, b ay leaf, ga rli c, oni on, oil, w ine and stock to the cooker. Lock lid in
place and set pressure to H igh (1 5. 0P) fo r 7 minutes (see p ages 6 -7 for instructions).
Q uick-release pr essure. Check to ma ke sure the lenti ls ar e done. If not, relock lid an d
return to full pr essure, cooking fo r 1-2 minutes. Remove bay leaf. Season to taste.
Serve in bow ls with a dollop of sour crème. Yummy!
Cur r i e d Lent i l s
Lentils ar e an inexpensive (and protein packed) legume that d on’t have a ver y p ronounced flavor. This recipe gets a ma jor bo ost in the taste depa rtment w ith a good
amount of cur ry. Serve them up as a vegetar ian entree or the p erfect side for any meal
that could use a little pick me up.
2 cups dri ed l entils 1 tablespoon minced ga rlic
2 tablespoons vegetab le o il 2 teaspoons curr y powder
5 teaspoons chicken b ase
1
⁄4 teaspoon turmeric
1 larg e oni on, chopp ed salt to taste
Rinse the lentils in a colander, picki ng throug h them to make sure there a re no stones or
other objects. A dd all in gredi ents to pressure co oker, stir and securely lock on lid. Set the
cooker to
Hig h (1 5.0 P)
and cook for 7 mi nutes.
I M PO RTAN T SAFEGUA RDS
W hen using this ele ctrical a pplia nce, safe ty pr eca ution s must a lw ays be
observ ed, includ ing the follo w ing :
A Pre ssure Cook er is ver y sa fe when used p rop er ly.
READ A LL O F TH E I N STRUCTION S BEFO RE U SE.
Close adult supervision must be pr ovid ed when this appliance i s used by
or near children. Keep pressure cooker out of the rea ch of children.
This a pplia nce is not intend ed f or use by persons (includ ing children) with
reduced physical, sensory o r mental ca pabilities, or lack of
experi ence and knowledge, unless they have b een given supervi sion or
instruction concerning use of the app liance by a person responsible for
their safety.
Children should b e supervi sed to ensure that they do not play wi th the
appliance.
The p ressure cooker has a po lar ized A C (Alternating Cur rent) plug (one
blade i s wider than the other). This plug w ill fi t in a polar ized o utlet only
one w ay, as a safety feature. Reverse the plug if the p lug does not fi t fully
in the outlet. Contact a qualifi ed electrician if i t still does not fi t. Do no t
attempt to defeat this safety feature.
Short p ower cord should be used to red uce the risk resulting from b ecoming entang led in or tri pping over a longer cord. If a long er extensio n cord
is used, the marked electrical rating of the extension cord should be at
least as gr eat as the electrical rating o f the appliance, and the cord should
be a rranged so tha t it will not drape over the countertop or tabletop
where it can be p ulled on by children or tri pped o ver uni ntentiona lly.
Do not operate wi th a damag ed cord or p lug. If the ap pliance i s not
wor king a s it should, has b een dropped or damaged , left outd oors or
dropped i nto water, d o not use i t a nd return it to the manufacturer for
proper service, repair, o r repla cement.
Do not let cord hang over the edge of the table or counter, or touch
hot surfa ces.
Do not p lace near hot gas or electric burner, or i n a heated o ven.
Always use in a well ventilated ar ea.
For indoor use only.
The p ressure cooker is for household use only. The p ressure cooker
should not b e used for other than the intend ed use.
Do not cover the a ppliance or have it near fla mmable material
including curta ins, dra peri es, wa lls, and the like when in operation.
Do not cover the p ressure va lves with anything. A n explosion ma y occur.
Do not use wi thout the removable co oking pot in pla ce. This will r educe
the ri sk of electrical shock.
Do not fill the pressure coo ker mo re than
1
/ 2 full with fo od or 2/ 3 f ull
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28
Remove the lid; take out the bay leaves and ha m ho ck (if using). Salt and Pepper to
taste. Dr izzl e and stir in the Balsamic vi negar to taste. G ar nish w ith the fresh cila ntro
and serve.
Fre n ch Ve ge t a bl e Soup
This soup does n ot sp ea k French, b ut i t is a tra dition al French p rovincia l veg eta ble
soup.
Se r ve s: 6
1 1/2cups cannelloni, whi te kid ney or g reat norther n beans, ri nsed in a coland er
and picked over
1 1/2tablespoons o live o il
1 cup leeks, thi nly sliced (if you substitute onio ns, you are A merican)
2 cups vegetable stock or bro th
1
/2cup w hite wine
2 cups chicken stock o r b roth
2 stalks celery, diced
3 lar ge car rots, p eeled, halved and cut into 1/2inch slices
1 20 -ounce can chop ped tomato es
2 tablespoons Pernod (anise-flavored li queur)
1
/2teaspoon dri ed tar ragon
3 cloves garlic, minced
Salt and pep per to taste
1
/3teaspoon saf fron threa ds, steeped i n 3 tab lespoons wa rm water for 5 mi nutes
2 mediums zucchi ni or yellow squash, or a mi xture of b oth
Q uartered lengthw ise and then cut into 1/2inch slices
1
/2package fr ozen French-style green b eans, tha wed
1
/2package fr ozen green peas, tha wed
Par mesan cheese, grated or a b lock r eady to shave
Press the
Brow n
button. Press the
Star t/ O ff
button. Add the o il and sauté the leeks for
about 3 minutes, d o not br own. Press the
Star t/ O ff
button. Add the win e, br oth, beans,
celery, a nd carr ots. Lock the li d in p lace, set the cooker to
Hig h (1 5.0 P),
for 12
minutes (see p ages 6 -7 for i nstructions). Q uick-release the pr essure. If the beans ar e n ot
tender, pr essure cook on
Hig h (1 5.0 P)
for another 5 mi nutes.
Ad d the tomatoes, Pernod, ga rli c, saffr on wi th liq uid, a nd zucchini . Press the
Brow n
with li qui d. W hen cooking food s that expand d uring cooking do not fill
the unit over
1
/ 2 full.
W hen cooking food und er pressure, at least 1
1
/ 2 cup (12 oz.) of liquid
must be used.
Foods such as ap plesauce, cranberries, p earl barley, oatmeal o r other
cereals, split peas, noodles and pasta, o r rhub arb should not be cooked
under pressure in the pressure cooker. These foods tend to foam, froth
and sputter, and may block the flo ating va lve.
The exterior and the li d become ho t during use. Do not touch hot
surfaces. Use hand les or knob s.
W A RN IN G: Keep hand s and fa ce aw ay from pressure regulator knob
when releasing pressure.
W hile the unit i s in op eration, never r emove the lid.
Do not p ick up regula tor knob when i nner tank full of steam pressure.
To reduce the ri sk of electric shock, cook only in removable contai ner
After coo king, use extreme caution w hen r emoving the lid. Seri ous bur ns
can result from steam inside the unit.
CAU TI O N : W hen removing the lid , there could b e a suction created
between the inner p ot a nd lid .
Extreme cautio n should be used when moving any ap pli ance
contai ning hot food or liquid.
Do not a ttempt to dislodge food w hen the appliance is plug ged in.
CAU TI O N :
Perishable foods such as meat and poultry pr oducts, f ish,
cheese and dai ry p roducts cannot be left at roo m temperature for
more than 2 hour s. (N o long er tha n 1 hour when the r oom
temperatur e is a bove 90 °F) W hen cooking these food, d o not set
the delay time function for mor e than 1-2 hours.
DAN G ER: N ever deep fry or pressure fr y in the pr essure cooker. It is
dangerous and may cause a f ire and serious dama ge.
Using attachments not recommended or sold by the ma nufacturer ma y
cause haza rds.
Make sure a pplia nce is off before unpl ugging from wall outlet.
Always unplug b efore cleaning. A llow to cool before p utting on or taking
off parts.
To protect ag ainst electrical shock, d o not i mmerse plug , cord or
housing in water or any other liquid.
Ser vicing o r repa ir should only b e completed by a q uali fied technician.
DAN G ER: Do not lif t the unit w ith cover handle, use side handles only.
SAVE THESE IN STRUCTI O N S
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27
4
the Star t/ O ff button. Add the spli t peas, carr ots, thyme, ham or bacon, the bro th, o r
liqui d smoke, br eadcrumbs and wine. Set the cooker to H igh (15 .0 P), for 10 minutes
(see
pag es 6-7 for i nstructions). A llow the pressure to r elease naturally for 10 minutes. If
any pressure remai ning, use qui ck r elease for any remai ning steam.
Add a nd stir i n the green p eas and season to taste with salt and pepper, d rizzle w ith
extra virg in olive oil.
Bla ck Bea n Sou p
Black Bea n Soup or thicken and ser ve o ver r ice. He re' s a secre t fo r ma king the soup
rea lly e xplod e w ith fla vor. Stir in a tab lespoon of Ba lsam ic V ineg ar. You w on' t
bel ieve the d iffere nce. Read y in 25 min utes.
Se r ve s: 6
2 tablespoons olive o il
2 larg e oni ons, chop ped
2 larg e ga rlic cloves, minced
3 stalks celery
1 tablespoon whole cumin seeds
1 larg e red bell peppers, seeded a nd diced
6 cups chicken o r vegetab le b roth
1 smoked ham hock, who le or ba con d iced
3 larg e carrots, chunked
2 bay leaves
1 sprig fresh thyme, chop ped or 1 teaspoon dried
1 teaspoon g round cor ian der
1 1/2cups dr ied black beans, rinsed in a coland er a nd picked over
1 cup fr esh coria nder/ cilantro , mi nced (You can substitute pa rsley)
Salt and pep per to taste
Bal samic vineg ar, to taste
1
/2cup toma toes, chopp ed, for garnish
Press the
Brow n
button. Press the
Star t/ O ff
button. Add the oil and oni ons and sauté
for 2 to 3 minutes until o nions turn translucent. Ad d the ga rlic, celery, cumin seeds, a nd
red pepper s and cook for 2 mor e minutes stirri ng constantly. Press the
Star t/ O ff
button.
Add the broth, ham ho ck or ba con, carr ots, ba y lea ves, thyme, d ried cor iand er and
black beans. Set the cook er to
Hig h (1 5.0 P)
for 20 mi nutes (see pages 6 -7 for
instructions) let the pressur e release natur ally, about 5 to 10 mi nutes.
FEATU RES
C o n d en sa tio n
C u p
Locking a nd Un locking th e Lid
Pre s sur e / S te a m
Re g u la to r Kn o b
Flo a tin g Lo c kin g Va lv e
H a nd le
Ru b b e r
G a s ke t
C o n tro l Pa n e l
S id e
H a nd le s
Lid / C o v e r
H ing e C o v e r
Re m o va b le N o n -S tic k
C o o k in g P o t
H ing e S lo t
S e ns o r Pa d
H e a tin g Pla te
H o us ing
S ta tio n a ry P o t
LOCK UNLOCK
C u p a nd sp o o n in c lud e d
Page 6
5
26
Place the dr ied mushrooms in a large mi xing b owl and p our the bo iling w ater over them,
cover, set aside. Stir after five mi nutes. They will be soft i n 1 0 minutes. Strain the
mushrooms thro ugh a col ander i nto another b owl and save the mushroom liqui d. Chop
the mushrooms i nto b ite size pieces. (Your bite)
Press the
Brow n
button. Press
Star t/ O ff
button. Add the o il to the inner pot of the
pr essure cooker. Add the onions right aw ay and soften unti l tr anslucent, do not bro wn.
Press the
Star t/ O ff
Button. Ad d the stock, and the mushro om li quid . A dd tomato es,
pasta, soaked mushrooms, Itali an seasoning, red pepp er flakes, sugar, celer y, and
carr ots and stir until well blended . Lay the g reen cab bag e on top . Don' t wor ry if it fills
the cooker, it w ill shrink duri ng cooki ng.
Lock the lid i n place, set the co oker to
Hig h (1 5.0 P)
for 5 minutes (see pages 6 -7 for
instructions). Quick release the pr essure. Remove the lid , salt and pep per to taste. If the
pasta is not yet tender, simmer wi th the coo ker set to b ro wn f or a few mi nutes until it’s
just the w ay you like it.
Serve the soup in indi vidua l b owl s, and provid e a shaker o r shaver for the Parmesan
and enjo y.
Spli t Pe a a n d H a m Sou p
Read y in 2 0 min utes.
Se r v es: 8
1 tablespoon vegetab le oi l
2 cloves gar lic, minced
1 medium oni ons, chopped
2 cups dr ied split p eas
2 lar ge car rots, diced
1
/2teaspoon d ri ed thyme
8 ounces smoked ham or ba con, finely di ced
If vegetar ian, use a dash of li quid smoke
6 cups chicken broth or vegetabl e br oth
1 cup dr y w hite w ine
1 packa ge fr ozen gr een peas (op tional, they br ing texture and fresh pea flavor )
1
/2cup b readcr umbs, o r fr esh bread p rocessed in a food processor or blender
Extra vi rgi n o live oi l, to ta ste
Press the
Brow n
button. Press the
Star t/ O ff
button. Add the vegetable oil and oni ons,
sweat for two mi nutes or until translucent. Ad d the ga rlic and stir for one minute. Press
Pressure/ Stea m In do wn position when cooking under
Regulato r Kno b: pressure, i n up position w hen steaming.
Lid H and le: Allows you to lock the lid to the pr essure cooker.
Remo va ble Cook ing Pot: 4 qt. capacity non-stick removable pot
pro vides even heat di stributio n.
Rubb er Ga sket: Creates an air tight seal that is needed for the
pressure cooker to o perate.
Contr ol Pa nel Functions: W a rm f unction
reheats or keeps food wa rm.
Brow n fu nction allows you to b row n your food
befor e cooki ng it under pressure.
Stea m fun ction
quickly bri ngs cooking liquid
to a b oil for steaming food or cooking rice.
Slow Cook function cooks your food slowly
to retain flavor and tenderness (12 hour timer).
NO TE: 180 °F is the lowest setting on a
trad itional slow cooker. M ost recip es using a
slow cooker r equire 8 -9 ho urs.
Delay Time feature allows you to b egin
cooking food up to 8 hour s later. CA UTIO N:
Perishable foods cannot be left at room
temperature for more tha n 2 hours. (Or 1 hour
when the room temperature is above 90 °F.)
W hen cooking these fo ods, d o not set the delay
time function for mor e than 1 -2 hours.
Cook ing Status shows the p reset cooking time,
temperature and the pressure
Setting Pr essure
allows you to choose 3
dif ferent p ressure setting s: 2.5 psi (low ); 7.5
psi (medium); 15 p si (high).
FUN CTIO N S
Page 7
25
6
1 Bay leaf
1 teaspoon d ried thyme
10 spri gs par sley coa rsely chop ped
8 cups cold water
Press the
Brow n
button. Press the
Star t/ O ff
button. Add the onions, carr ots, and
celery. Sauté until vegetables start to br own thor oughly. A dd the w ine and deglaze the
bottom of the pot, maki ng sure to scrap e up the b row n bits fro m the b ottom. A dd the
remai ning vegetab les and wa ter. Press Sta rt/ O ff button. Lock the lid i n p lace a nd set
the cooker to H igh (1 5. 0P) for 10 mi nutes (see pa ges 6 -7 for instructio ns), let the
pressure release natura lly, about ano ther 1 0 minutes. Remove the l id, let the stock cool
until it i s safe to handle. Strain the stock throug h a fi ne mesh sieve and store in the
refri gera tor or freezer.
M ine st r o n e
I h ave prob ab ly en joy ed a 1 00 d iffe rent var ia tions som e mo re like stew s, m ost of
them delicio us. On e o f the deligh ts of add ing M inestro ne to your Pre ssure Cook er is
tha t you ca n crea te a ligh t soup or a h ea rty dinn er in ju st ten minutes. He re is my
fa vor ite ba sic r ecipe, plus some idea s f or mak ing i t he ar tier.
Se r ve s: 6
1 ounce dr ied mushrooms, your favor ite (I li ke porcini )
2 cups boi ling w ater
2 tablespoons o live o il
1 1/2cups whi te oni ons chopp ed
3 cups vegetable stock (Use y our homemad e for this r ecipe i f y ou ha ve it)
2 28 -ounce can s chopped tomatoes
3
/4cup small shell pasta (I li ke elbo ws or di talin i)
1 1/2tablespoon s Italian spice mix, to taste
Salt and pep per to taste
1
/3teaspoon red p epper flakes
1 teaspoon sugar
4 stalks celery, cut into 1/2-inch slices
4 larg e car rots, 1/2inch slices
2
/3pound gr een cab bag e, shredd ed
3 larg e cloves garlic, minced
1 1/2cups Parmesan cheese, freshly g rated or rea dy to shave
Be f o re Fi r st Use
1. Remove all packing materia ls and literature.
2. Wa sh all removable parts in warm soapy w ater. Rinse and dr y all
parts thoro ughly. W ipe the outer housing with a clean damp cloth.
NEVER immerse the housing in w ater or any other li qui d. N EVER clean
any pa rts in a dishwasher.
3. Ma ke sure the rubb er g asket is seated p rop erly inside the lid . To ensure
the corr ect fitting, fi ll the removable cooking p ot with two -thirds wa ter
and run on HIGH PRESSURE (15 .0 p) for 15 minutes.
4. Release the pressure by turning the pressure regulator knob to STEA M .
The floati ng locking valve will drop.
5. Let the appliance cool to r oom tempera ture and then empty and clean.
How To O pe ra te U sing Pressure Se tti ng
Before using the pr essure cooker each time, make sure the rubb er g asket and the
pressure regula tor knob are clean and positio ned p rop erly (pag e 11.)
High= 15 psi=1 5. 0 P M edium = 7 .5 psi=7 .5 P Low =2 .5 psi= 2. 5 P
1. Plug the cor d into a wa ll outlet. The displa y will show - - : - - .
2. Position the removable cooki ng pot in the a pp lia nce.
3. Place food in the cooking pot accord ing to the recipe o r chart.
N OTE: W hen coo king most fo od s und er p re ssur e,
1
1
/
2
cup (1 2 oz) o f liqu id shou ld be add ed.
4. Turn the a ttached lid on the Pressure Cooker
counter-clockw ise (using the lid handle) until it
locks into place. (Locking pin will click.)
5. Turn the p ressure regula tor knob to PRESSURE.
6. Press the “
Setting Pr essure
” button on the
control panel. 15 .0 p (hig h p ressure) is the default.
7. Select a di fferent pr essure setting b y pressing “+ ” or “- ” button to 7.5
p (medium pressure) or 2.5p (low pressure). Press the “
Setting
Pressure
” button.
8. After the pressure is set, the cooking time will flash 1 5 on the d isplay.
Press the “ +” or “ -” buttons to set the desired cooki ng time.
9. Press the “Sta rt/ Stop” b utton to begin cooking.
HO W TO OPERATE
LOCK UNLOCK
Page 8
7
24
Ste w ed Ch i ck e n and Stock
5 pound s stewing chicken, w hole or cut up
2 stalks celery, cut i nto 2 inch chunks
2 lar ge car rots, peeled and cut into 4 or 5 chunks
2 lar ge o nions, coarsely chop ped
4 lar ge leeks, cut into 1/2inch slices, using up to 2 inches of green top
1 cup white wine
1
/2teaspoon w hole black peppercorns
5 sprig s par sley
2 bay leaves
1 1/2quar ts cold water
Salt (I lea ve the stock unsalted)
Many recipes call for throwi ng all the ing redi ents in the pot wi thout brow ning the
chicken o r the vegetables. You wi ll get a stock very quickly tha t w ill taste pretty much lik e
the canned stuff. To make a tasty differ ence, pr ess the
Brow n
button. Press the
Star t/ O ff
button. A dd the chicken and br own until golden brown. Take the chi cken out, add the
veggies. Ad d the wine and d eglaz e, scrap ing/ stir ring the bottom of the pan. Press the
Star t/ O ff
button. Add the remaining ingr edients. Lock the lid in p lace, set the cooker to
H i g h
( 1 5 . 0 P ) , for 30 minutes (see pages 6-7 for instructions). Let the pr essure d rop natur ally. You
can quick release the pressure, if you are in a hurry.
Let the stock cool to a safe temperature befor e, straining thr u a fine mesh sieve, and then
refri gerate or fr eeze.
Ve ge ta b le Stock i n 2 0 m i n u t e s
There are so many veg eta bles to choose from w hen m akin g a vegeta ble stock. I have
just tw o r ules: 1 . A lwa ys includ e y our b asic veg etab les: ca rro ts, on ions a nd cele r y.
2 . Add as ma ny v ege tab les, w ashed ve geta ble peels a nd tr immin gs tha t yo u h ave on
ha nd w ith th e excep tion o f bee ts, which will dar ken the stock and domi na te the fl av or.
So u nless yo u a re mak ing Borscht, ski p the beets. This tasty but n eutra l stock can now
be used to m ak e soup s, p oa ch fish, and m ak e ve geta ria n soup s.
2 tablespoon s oil
2 lar ge o nions, chopped
4 lar ge car rots, chunked
4 stalks celery, chunked
1
/2cup w hite w ine
12 cups miscellaneous vegetables, coa rsely chop ped
Peeled tur nip s, leek gr eens, zucchini , mushrooms, gr een b eans, scallio ns etc
10 . The unit wil l b egin to count d own after the pressure has been rea ched.
It ma y ta ke sever al m inu tes to b eg in counting d ow n. This depends on
the fullness of the po t. W hen the pressure level is reached, only the
cooking time will be displayed and the timer wi ll start to count down.
11 . W hen cooking is finished, the unit wi ll beep. Let the pressure dro p on
its own (also called the natural r elease method), or release immediately
by turning the pressure r egulator knob tow ard s STEAM in short bursts
(also called the quick release method) until the pressure is reduced.
CAU TIO N : W hen turning the knob to release pressure, hot steam/ liq -
uid will be ejected.
USE A PO TH O LDER.
NO TE: Press the “Star t/ Stop” button when cooki ng time is complete, or to
cancel and reset. O therw ise, the pressure cooker will automatically
switch to wa rm for 8 hours.
WA RN IN G :
Do not hold the pressure regulator knob. Hot steam/ liq uid
will b e ejected. Keep hand s and fa ce aw ay from steam vents, use pot
holders when removing the inner p ot o r touching any hot i tems, and
never fo rce the l id op en. The li d wi ll only op en once the pr essure is
released. Remove the li d by li fting it away fr om you to a void b eing
burned b y the steam.
12 . To O pen, turn clockw ise and lift up (see pa ge 10 ).
W a rm Setti n g
This prog ram keeps cooked fo od wa rm for a lo ng period of time.
1. Plug the cor d into a wa ll outlet. The di splay wi ll show - -:--.
2. Position the removable cooki ng pot in the a pp lia nce.
3. Place cooked food in the cooking pot.
4. Place lid o n p ressure cooker and lock into p lace.
5. Turn the p ressure regulator knob to STEA M .
6. Press the “ War m” b utton. The d ispla y w ill read 158 °F. (M IN is 14 0°F;
MA X i s 17 6°F).
7. Press the “ +” and “ -” buttons to set the d esired war ming temperature.
8. Press “ W arm” button. The di splay wi ll read 8 :0 0 (This equals 8
hours of w arming time.)
9. Press the “ +” and “ -” buttons to set the d esired war ming time (M IN is
30 mi nutes; MAX is 8 hours).
10 . Press the “ Start/ Stop ” button to b egin wa rmi ng.
11 . Press the Start/ Stop button to turn the uni t off.
Page 9
23
8
Cut the p ork into pieces, no mo re tha n 2 i nches thick. Put the por k a nd chicken broth in
the cooker, sepa rati ng the pi eces w ith a spa cer such as a car rot. Lock the lid in pla ce
and set the cooker on Hi gh (15. 0P) for 59 minutes (see p ages 6 -7 for instruction s). Let
the pr essure r elease natura lly, op en the lid and check to see if the por k w ill shred easil y
wi th a for k. If not, lock the l id in place and coo k on Hi gh (15. 0P) pressure for 20
minutes. Q uick r elease the pr essure. Remove the por k to a lar ge cutting boar d a nd
shred w ith a f ork or pull apart wi th tong s. Return the pulled p ork to the cooker and set it
to w arm w ith li d on un til ready to serve.
Be e f Stock
This ea sy to m ak e stock ha s one in gre die nt th at rea lly sepa ra tes it from the b la nd
comm ercia l be ef bro ths: the b eef shin s tha t contrib ute their ma rrow a nd gela tin to th e
stock. Bro w ning the bee f th oro ugh ly as w ell as bro w ning the vegeta bles is v er y
imp orta nt in cre ati ng a f lav orf ul stock . The Bro w ning in itia tes the Ma illard pro cess
an d the sug ars in the mea t a nd vegeta bles a lso car am elize add ing even m ore
fla vor. These two processes crea te hu ndr eds o f new fla vor com pound tha t w e ha ve
come to a ssociate w ith a com plex flav or ful stock. A lso, I a lwa ys use wine , re d for red
mea t a nd w hite for w hite mea t as pa rt o f the coo kin g liqui d. M any o f th e
fla vors crea ted by the b row ning pro cess w ill dissolve in a lcoho l, b ut n ot i n w ate r a nd
w ould be lost w ithou t the p resence of som e alcoh ol.
3 tablespoon s neutral oils, such as safflow er or corn oi l 5 sprigs parsley
2 1/2pound s beef shins 1 bay leaf
1 1/2pound s beef b ones
1
/2teaspoon dri ed thyme
2 lar ge car rots, cut into 3 to 4 chunks 1 teaspoon salt to taste
3 stalks celery, cut i nto 3 to 4 chunks 1/4teaspoon whole black pepp ercor ns
2 lar ge o nions, quar tered 1 1/2quar ts cold water, app ro ximately
1 cup red wine
Press the
Brow n
button. Press
Star t/ O ff
button. Add 1 tab lespoon of o il to the cooker,
and br own the beef shins and bones in b atches evenly on all sides. Ad d extra oil if
needed. A dd the w ine and deglaze the bottom and scrap e all the good stuff. A dd the
carr ots, celery and on ions and b rown. Ad d the remai ning i ngred ients and stir to
degla ze the vegetables. Press the
Star t/ O ff
button.
Lock the lid i n place, set the coo ker to
Hig h
(15 .0P) for 1 ho ur (see p ages 6 -7 for
instructions). Let the pr essure drop naturally. It wi ll take qui te a whi le, up to 30 minutes.
You can q uick release the pr essure, if you are in a hurr y. Allo w the stock to coo l, so it i s
safe to handl e. Strain the stock thru a fine mesh colander i nto a large stor age contain er,
cover a nd refri gera te overni ght. In the mor ning, the fat w ill have congealed on the top
of the stock. Remove and discard. You now have a g reat b eef stock that can be kept in
the refr igerator for up to a w eek or fr ozen f or up to six months. I like to r educe the stock
by half and freeze in ice cube tra ys and store the cubes in a n air tight contain er. I can
then use an ice cub e to enrich an instant pa n sauce.
Br o w n Se t t i ng
This program allows you to bro wn your food before cooking i t und er
pressure. Brow n your meat or poultry for the best flavor and texture, unless
otherwise indicated i n the recip e. Food should be p atted dr y with a paper
towel before brow ning . For best r esults, make sure the oil is ho t before
adding y our meat or poultry. Brown in ba tches to keep the correct temperature. The Brow n temperature is 3 29 °F.
1. Plug the cord into a w all outlet. The displ ay wi ll show --:--.
2. Position the removable cooking p ot in the ap pli ance.
3. Add the appropri ate a mount of oil as p er recipe.
4. Press the “ Brow n” button. The lid should remain off.
5. The displa y will flash 3 0 minutes (this equa ls 30 minutes of cooking
time. MIN is 1 minute; MAX i s 30 minutes). Press the “ +” or “ -” buttons
to set the d esired browning time.
6. Press the “ Star t/ Stop” button to begin brow ning .
N O TE: Do not leave p ressure cooker unattended while bro wni ng foods.
7. Press the Start/ Stop button to turn the unit off.
Ste a m Setting
Progra m q uickly bring s liq uid to a boil for steaming food or cooking rice.
1. Plug the cord into a w all outlet. The displa y w ill show --:--.
2. Position the remova ble cooking p ot in the ap pli ance.
3. Place a small, heat-resistant rack o r basket (not included) in the bo ttom
of the removable cooking pot.
4. Add at least 12 oz. of w ater so that the bottom of the rack is above the
liq uid .
5. Add the food. Do not fill the pot more than two-thirds full. N ote: If
steami ng ri ce, p ut the r ice i n a 7” or smaller bow l, place on the rack.
6. Place the lid on the pr essure cooker and lock the lid in place.
7. Turn the pressure regulator knob to STEA M .
8. Press the
“Stea m”
button. The display w ill flash 15. (This equals
15 minutes of cooking time. M in is 1 minute; MAX is 99 minutes).
9. Press the “ +” or “ -” buttons to set the desired steaming time.
N ote: The d efault temperature is 21 2°F.
10. Press the
“Sta rt/ Stop”
button to begin steaming.
11. W hen steam time i s up, unit w ill beep.
12. Press the Start/ Stop button when the steaming time is complete, or to
cancel and reset. Otherwise, the p ressure cooker will automatically
switch to warm for 8 hours.
Page 10
9
22
Sour cream, for g ar nish
Fresh cilantr o, finely minced for ga rni sh
Press the Brow n b utton. Press the Star t/ O ff b utton. A dd o il and sausage to the cooki ng
pot. Br own the sausage w ell o n al l sides, set aside. A dd the ground turkey, and stir to
break up clumps unti l i t is no lo nger pink . Ad d the oni ons and cumin and stir until w ell
blended. A dd the w hite wine and the b roth and deglaze the bottom of the p an with a
woo den spoo n to pick up the br owned bits of mea t fro m the b ottom of the pan. Stir in the
bro wned sausag e, b eans, enchil ada sauce, chi li pow der, cinnamon, and b ell p eppers.
Press the
Star t/ O ff
button. Pour the chop ped tomatoes and ga rlic on top and do not stir.
Lock the lid in pl ace, set the coo ker on
Low
(2.5 p) for 1 5 minutes (go to pag es 6-7 fo r
instructions). Q uick-release the p ressu re. Take the lid o ff. Press
Brow n
button. Press
Star t/ O ff
button. Sti r in the polenta, toma toes and garli c. Cook until the mix ture
thickens, a couple of minutes and sea son to taste. Garnish with sour cream and cilantr o.
Ba rbe cue Ribs
Se r ve s: 6
3 pound s pork ba by back ribs or countr y style rib s
1 16 -ounce b ottle ba rbecue sauce, your favo rite
1
/4cup w ater, to thin the b arb ecue sauce a bit
Cut the r ibs i n sections to f it the cooker and positi ons standing on edge. Ad d the
bar becue sauce and 1/4cup o f w ater. Lock the l id in place and set the cooker on
Hig h
(15 .0P) for 2 0 minutes (go to pages 6-7 for instructions). Let the p ressure release natura lly,
open the cooker and check fo r tenderness.
I l ike my bar becue ribs j ust a touch chew y, but I k now ev er yone has a di ffer ent deg ree
of donen ess or fallin g-o ff- the-b onene ss. You m ay wa nt to pressure cook yo ur rib s up to
1 5 minute s mo re if yo u rea lly w an t the m to fall right off the bon e. Find the r ight degr ee
of donen ess for you, a nd cook them for tha t tim e i n th e future .
Pu l l e d Po rk
This recip e em pha sizes the fla vor of the p ork w ithou t m ak ing a sa uce. This r ecipe calls
for on ly chicke n stock f or coo kin g. If you lik e a less neu tra l ta sting pulle d po rk, add
onio ns, gar lic an d yo ur fa vorite spices to the chicken stock, or ada pt y our f av orite slow
cooki ng recipe by cutting the cook ing to one- third.
Se r ve s: 1 2
1 4 to 5 p ound por k shoulder or butt 1 14
1
⁄
2
ounce can chicken bro th or stock
For the bar becue, if desired select your favo rite p repa red or home ma de b arbecue sauce
NO TE: The lid can be opened while cooking to check the food . Use caution
when removing the lid . N ever p lace your face over the pressure cooker
when removing the lid . Steam escapes a s soon a s the lid is opened
and can cause serious burns.
Slow Cook Se t t i ng
1. Plug the cord into a w all outlet. The displa y w ill show --:--.
2. Position the remova ble cooking p ot in the ap pli ance.
3. Place the food to b e slow cooked in the cooking pot.
4. Place the li d on the pr essur e cooker and lock the lid i n p lace.
5. Turn the pressur e regulator knob to STEA M .
6. Pr ess the
“Slow Cook ”
button. 180 °F is d efault. Press the “ +” or “ -”
buttons to set the desired temperature. (min i s 18 0°F; M AX is 1 90 °F).
Note: 1 80°F is the lo west setting on a tra ditional slow coo ker.
7. Pr ess the “ Slow Coo k” button. The displa y wil l show 4:0 0. This equals
4 hours of cooking time. Press the “ +” or “ -” b uttons to set the d esired
cooking time. The longest cooking time is 1 2 hours.
8. Pr ess the “ Sta rt/ Stop ” button to begin cooking.
9. W hen the cooki ng time i s up, the uni t w ill beep.
10 . Press the “ Start/ Stop” button when cooki ng time i s complete, or to
cancel or r eset. O ther wise, the p ressure cooker will a utomatically
switch to warm for 8 hours.
De l a y Ti m e Se t t ing
This function allows you to begin cooking f ood up to 8 hour s later in hal f
hour increments. You can use the delayed time setting with the slow cook,
steam or pressur e settings.
CAU TI O N :
Perishable foods such as meat and
poultry products, fi sh, cheese a nd dair y products canno t be left at room
temperature for more tha n 2 hours. (No longer than 1 hour when the ro om
temperature is a bove 9 0°F.) W hen cooking these foods, do not set the
delay time function for more than 1-2 hours.
1. If pressur e cooking, set the pressur e p er d irections on pa ge 6 steps 1 -
8 . (Slow cook - see above steps 1-7 ) (Steam page 8 steps 1 -9).
2. Pr ess the “ De la y Ti me ”. The delay time wi ll illuminate on the di splay.
3. Pr ess the “ +” or “ -” buttons to set the desired delayed time.
4. Pr ess the
“Sta rt/ Stop”
button. The app liance will begin cooking after
the set time ha s elapsed.
NO TE: Do not use the dela yed time function when cooking food s that mi ght
spoil if left out at room temperature.
Page 11
21
10
1 teaspoon d ry mustard
1
/8teaspoon ground a llspice
1 packag e fr ozen and defrosted petit peas and p earl onions
1
/2packag e fr ozen French-style green b eans
1
/4cup p arsley fi nely chop ped
Salt and pep per to taste
Place all the ing redi ents except the pea s and oni ons, gr een beans, par sley and salt and
pepper in the coo ker, stir tog ether. Lock the li d i n place and set to
Hig h
(15 .0 P) fo r 2 0
minutes (go to pages 6 -7 for instructions). Let the p ressure dro p naturally, ab out 1 0 to
12 mi nutes.
The b eef should be fork tender. If it is not, don't be a fraid to co ok i t for an ad ditional
five mi nutes, aga in letting the pr essur e d rop na turally.
Stir in the remai ning ingredi ents and si mmer (on w arm function) wi th the lid off for
about 5 minutes. Season wi th salt a nd pepper to taste. You ca n ma ke this r ecipe i n
advance and it wi ll taste even better af ter the flavor s meld o vernight.
Fifte e n - M inute Tur k e y Chi l i
O f course, the pre ssur e coo ker is gr eat for coo king dried bea ns fa st, b ut w hen you
w ant to h av e a mea l on the table re ally fast, using cann ed bea ns a nd p repa red
sausa ge is one of m y stan dby tricks of the trade .
Se r ve s: 6
1 tablespoon olive oil
1 1/2pound s ground turkey
1 pound smoked tur key sausage, cut into 1/2inch round s and further cut i nto f our pieces
1 1/2cups onions, coar sely chopp ed
1 tablespoon whole cumin seeds
1
/3cup w hite w ine
1 14 1/2ounce can chicken bro th
1 14 ounce can r ed kidney beans
1 14 ounce can w hite navy beans or cannelli beans
1 10 ounce can g reen enchi lada sauce
1
/2teaspoon mild chili powd er to taste
1
/4teaspoon ground cin namon to taste
2 larg e red bell peppers, seeded a nd coarsely cho pped
1 15 -ounce can di ced tom atoes
2 cloves gar lic f inely minced
2 tablespoons q uick cooking po lenta o r cornmeal, to thicken the chili
O p e ning and Re mov i ng the Lid
To O pen the Lid
1. Rotate the handle o n the lid clo ckwise until i t stops
2. Be careful to engage the hing e with the cover.
3. Tilt the lid ba ck to the uprig ht p osition (it will stay open).
THE LID
1 2
3
To Rem ove the Lid
1. Rotate the handle o n the lid clo ckwise until i t stops.
2. Lift the lid straig ht up .
To A tta ch the Lid
1. Place the lid in the unlocked position.
2. Turn counter-clockwi se and the lid wi ll lock into pla ce.
1. Un
locked
2. L
ocked
For non-pr essur e cooki ng, leave the lid in the unlo cked p osition, turn the
pressure regulator kno b to steam p osition.
For p resssure cooking, ro tate the lid counter-clockwise to the locked position,
turn the pressure regulator knob to pressure position.
Page 12
11
20
Press the Brow n b utton. Press the Star t/ O ff b utton. Hea t the o live o il to al most smoking.
Ad d the chicken a few pieces at a time and turn until go lden bro wn. Set aside on a
large plate that can collect the jui ces. Ad d the oni on, gar lic, and
mushrooms. A dd the w ine to d eglaz e. Cook for 2 minutes, r eturn the bro wned chicken
and the col lected juices. A dd tomatoes, salt, pepp er and par sley. Set the cooker on Hig h
(15 .0P) for 2 0 minutes (see p ages 6 -7 for di rections). Let the p ressure release natura lly
about 10 m inutes. Unlock and remove the cover. Tra nsfer to a serving p latter and garnish w ith the par sley. Serve wi th the r ice.
Gla ze d Ca r r ots
There is something abo ut a pressu re cooker that cooks carr ots like no other method can.
Se r ve s: 6
6 larg e car rots, p eeled 2 teaspoons br own sug ar
1 can chicken br oth 2 tablespoo ns sweet butter
1 teaspoon Italian sea soning Salt and pepp er to taste
Slice the carr ots into 1/2inch thick p ieces. Add the car rots, chicken b roth and Itali an
seasoning to a steamer ba sket and place in the cooker. Lock the lid in pla ce and set the
cooker to
Low
(2. 5 p ) fo r 5 minutes (Go to p ages 6 -7 for instructions).
Q uick r elease the pressure, unlo ck the li d, and r emove the basket of ca rro ts. Pour out the
bro th (the br oth can b e refr igerated and used for other recip es) and press the
Brow n
button. Press the
Star t/ O ff
button. Return the car rots to the cooker, along wi th the b row n
sugar and butter. Stir the mi xture together gently un til the carr ots are coated wi th the
butter and the sugar has d issolved. Sauté for a bout 2 minutes until the carro ts star t to
turn a g olden bro wn. Press the
Star t/ O ff
button, ser ve the carr ots pipi ng hot as a side
dish to your fa vori te meal.
Pe r f e ct Bee f Ste w i n 2 0 mi nut e s
Se r ve s: 6
1 1/2pound s chuck or round r oast, cut into 1 1/2in cubes
1 1/2pound s (about 16 ) medi um new red or w hite p otatoes, chop ped (bite size)
3 larg e car rots, p eeled and cut into bite size chunks
2 larg e ga rli c cloves, minced
1
/2pound w hite mushroo ms, cut into ab out four pieces each
1 14 -ounce can chop ped tomatoes
1
/2cup b eef bo uillon
1
/2cup r ed w ine
1 tablespoon Worcestershire sauce
2 bay leaves
1 sprig fresh thyme, or 1/2tsp of dr y
Cle a n i ng/ M a in t e na nce
Do not wash any p ar ts of the pressure cooker in the dishwasher. A lways
wash the pr essur e cooker thoroughly after every use, or if it has not b een
used for a n extended p eriod of time.
1. Unplug a nd let the unit cool before cleani ng.
2. Wa sh the removable cooki ng pot wi th w arm soapy water. Rinse and
dr y tho roughly.
3. W ip e the housing with a clean damp cloth. Do not submerge i n water.
4. Remove the cond ensation reservoir in the ba ck by pulling out. Clean
with warm soapy water. Rinse a nd dry thoroughly. Repla ce by pushing
it b ack in.
5. Turn the una ttached l id upside down (see p age 10), gr asp the rubber
gasket on either side and pull up . Clean the rub ber ga sket in w arm
soapy wa ter. Rinse and dry thoroug hly. Replace the gasket b y p ushing
it d ow n i nside the edge of the lid. The gro ove in the center of the gasket must be p ositioned a round the metal ring o n the inside edge of the
lid . Note: If the gasket is not positioned pro perly, the unit will not work.
NO TE:
The rub be r ga ske t
must always be properly positioned on the
underside of the lid. Check p erio dica lly to ma ke sure tha t it is clean,
flexible, and not cra cked or torn. (See pg. 6 “ Before First Use” , #3 .)
6. If the r ubb er g asket is damag ed, do not use the ap pli ance a nd contact
the customer service d epar tment at 1-80 0-336 -482 2.
7. In order to ma inta in good perf ormance of yo ur pressure cooker, the
bottom of the removable cooking pot, in the area of the sensor p ad ,
must be cleaned a fter each use. W ipe with a soft damp cloth and b e
sure to d ry thoroughly.
8. Never use abrasive cleaners or scouring p ads to clean a ny of the pa rts.
Note: A ny other servicing should b e per formed by an author ized service
center.
Cle a n i ng t he Pr e ssure Reg ul a tor Kno b
Check that the pressur e regulator kno b is in good wo rking ord er befor e
each use.
1. After the unit has cooled, r emove the lid.
2. Lift up the pr essure reg ulator kno b.
3. Using a brush, check and remove a ny food or f oreign par ticles
that ma y be lodged i n the floa ting val ve.
4. Rep lace the pressure regulator kno b in the lid.
CLEAN I N G
Page 13
19
12
Season the ri bs wi th salt and pepp er, and then d redg e them i n the flour. Shake of f the
excess flo ur so tha t a fine po wder remai ns. This f lour wi ll help i n the brow ning p rocess,
and will l ater p ro vide some thi ckening to the sauce as it red uces. Press the Brow n
button, press Sta rt/ O ff button, add the o il. W hen the oil is just smoki ng hot, a dd the
rib s in batches turni ng until they ar e br own on each sid e. I often use another fry p an on
my stovetop to speed up the process of b row ning the meat and vegetab les. Set the rib s
aside; add the onion, leeks, car rots a nd celery. Let them sauté until golden br own.
Deglaze the pa n or pans w ith the red wine, scrap ing the b ottom(s) to g et all the good
bro wned bits dissolved in the w ine. Reduce the wi ne to half. Press the
Star t/ O ff
button.
Return the ri bs and al l the remain ing ingredi ents to the cooker. You w ill need to stack
the ri bs in two layers. They w ill almost b e covered wi th stock. Lock the lid i n pl ace, a nd
set o n hi gh for 59 mi nutes (see p ages 6 -7 for instructions).
N ormally i n a n oven br aise I w ould cook these tough o ld ribs at 2 50 d egrees F for 5
hours, o r 30 0 minutes. W ith the pressure cooker, the ri bs will be d one i n 1/3the time.
Remember we w ant to break dow n that tough connective tissue holding the meat to the
bone until it tur ns into a stock flavor ed g elatin that melts in our mouth a nd add s a
wond erful mouth feel when chewing the meat. W hen pressure cooki ng is complete, let
the pr essure r elease naturall y.
Carefully, remove the ri bs and place on a platter. Cover with foi l and h old them w arm in
an oven at 20 0 degr ees F. W ith a fine coland er, strain the vegetabl es from the sauce
and discard. They have given up their entire flavor to the sauce. You should have ab out
6 or 7 cups of liqui d. Reserve one cup for pouri ng over the rib s.
You can use the r emaini ng stock to ma ke the r isotto to go wi th these rib s. Place one cup
of cooked r isotto on ea ch pla te and p lace tw o to three rib s per person on the r isotto and
pour over the reserved stock and ser ve. You wi ll g et rave reviews.
Chi ck e n Ca ccia t o re ( h u n t e r sty l e )
Usua lly a Caccia tore recipe calls f or cut up chick en, a nd th at' s just fin e. This w hole
chicken Ca ccia tore r ecipe is the one we d o on our TV sho w s eve ry time w e
dem onstrate a pr essure coo ker.
Serves: 6
1 3 to 5 p ound chicken (You can cut them
1
/3cup d ry w hite w ine
up if you wish, but they wi ll ea sil y p ull 1 28 -ounce can crushed tomatoes
apa rt when done.) 1 cup onions, chopped
2 tablespoons olive o il 1 teaspoon salt
2 cloves gar lic, thinly sliced
1
/4teaspoon black pepper
8 small w hite mushroo ms, thinly sliced 1 tablespoon mi nced pa rsley
2 cups cooked whi te ri ce
Re com me n d e d Co o k ing Tim e s
Cooking times are approximate ti mes. Use these as g eneral
guid elines. Size and vari ety w ill alter cooki ng times.
Vegetables High Pressure (15. 0P)
Apples, chunks (low pressure) 2 mins
Artichokes, who le 8-10 mi ns
Aspa ragus, w hole 1-2 mins
Beans
fresh green or wax 2-3 mins
shelled li ma 2-3 mins
Beets
1
/ 4” slices 3-4 mins
who le, peeled 12 -1 5 mins
Broccoli, florets or spears 2-3 mins
Brussel sprouts, w hole 3-4 mins
Cabb ag e, q uartered 3 -4 mins
Carr ots, 1/ 4” slices 1-2 mins
Cauli flow er, florets 2-4 mins
Corn on the cob 3-5 mins
Egg pla nt, 11/ 4” 2-3 mins
Peas, shelled 1-11/ 2 mins
Page 14
13
18
Press the Brow n b utton. Press Start/ Of f button. Set cooker to Bro wn and melt butter.
Stir i n r ice, a nd coat the gr ains w ith b utter. Add wa ter and evap ora ted mi lk, cinnamo n
and nutmeg. Go to pages 6-7 for instructions and set pr essure coo ker to Hi gh (15. 0P)
for 7 min utes. Lock cover i nto p lace m aking sure r elease valve i s set to pressure. W hen
done, quick r elease pressure, remove lid and stir in the dr ied frui t, cond ensed milk and
vanil la. Let stand f or 5 minutes wi th cover off. Stir unti l li quid i s evenly ab sorbed and
serve in ra mekins or bowls. G arni sh wi th dried frui t or cinnamon.
Eme r g e n cy Chi ck e n or Pork Di n n e r w i th Sa uce
O ne of the g rea t thin gs a bout a pressure coo ker is tha t you ca n cook food directly
fro m the freez er witho ut tha wing it f irst. For thi s recip e, y ou ca n u se fr oze n chicken
bre asts or froze n p ork chop s. M y r ule of thu mb is, if it is fro zen , ad d ten m inute s for
ever y inch of thickne ss. For 1/ 2 in ch fr oze n chi cken brea sts or chops th e mea l w ill be
rea dy in 1 5 minu tes. If fresh, just cook them for 10 m inutes. You ca n use you r
fa vor ite cann ed sa uce o r gr av y w ith this r ecipe.
Serves: 6
4 to 6 1/2inch froz en or fr esh chicken b reasts or por k chops
1 15 -ounce can toma to sauce or your favo rite g ravy
Salt and p epper to taste
Ad d the meat and the tomato sauce or gr avy, and set the cooker to H igh (15. 0P) for 15
minutes (see pages 6 -7 for instructions). Cover and press
Star t/ O ff
button. Let the
pr essure relea se n atural ly, ab out 5 minutes. Place breasts or chops on a pla te and cover
wi th sauce or gr avy. Season to taste, gar nish with scallion flo wers and serve.
Bob ’ s Sh o r t Ri b s
Serves: 6
8 4-i nch b one-in beef short r ibs, unifor m in size
2 cups white flou r
Salt and p epper to taste
1 whole oni on, chopp ed
2 cups leeks, sliced 1/4inch thick
Tw o larg e car rots, thinly sli ced
1 stock celery, sliced 1/4inch thick
2 cloves gar lic, thinly sliced
1 cup good quality red wi ne (I li ke Cabernet or M erlot)
3 cups veal stock (Chicken or beef can be substituted i n a pi nch)
2 sprig s fresh rosemar y (1 Tbls of dr y ca n b e substituted)
The zest of o ne who le lemon (A fine gr ater like a M icropla ne works per fect to cr eate the
per fect zest)
High Pressure (15 .0P)
Potatoes
Pieces, slices 5-8 mins
W hole, small 5-8 mins
W hole, medium 1 0-12 mins
Rice
Brown 15 -2 0 mins
W hite 5-7 mins
Spinach, fresh 2-3 mins
Squash
Fall, 1” chunks 4-6 mins
Summer, sliced 1-2 mins
Meat and Poultry
Beef, Pork, La mb (1-2” cubes) 15 -2 0 mins
Beef/ Veal
Roast, bri sket 50-60 mi ns
Shank 11/ 2” thick 25-35 mins
Meatballs, bro wned 8-10 mins
Lamb, b oneless roast 4 5-55 mi ns
Pork
Loin roast 4 0-50 mins
Smoked butt 20 -2 5 mins
Ham shank 30 -4 0 mins
Chicken
Boneless breast, thigh 8-10 mins
Pieces 10 -12 mins
W hole 15 -2 0 mins
Turkey breast, who le 30-4 0 mins
Fish
Steaks, fillets
3
/ 4” 4 mins
1” 5 mins
11/ 4” 6 mins
11/ 2” 7 mins
Page 15
17
14
Ro u n d Ste a k w it h Pota toe s a nd G ra vy
Serves: 6
2 pound s of 3/4inch thick beef r ound steaks, cut into 4 to 6 ounce serving p ieces
2 tablespoon s vegetable oil
2 slices b acon, di ced
12 small whi te oni ons, ha lved
6 new red potatoes, scrubb ed
1 8-o unce can mushr ooms, w ith liqu id
1
/2cup d r y r ed w ine
1 tablespoon pa rsley, minced
2 teaspoons salt
1
/2teaspoon pepper
1 bay leaf
cornstarch
Press Brow n button. Press Sta rt/ O ff button. Add o il to the cooking p ot. A dd steak a nd
br own evenly on both sides. Set aside on a pl atter that w ill collect a ny j uices. A dd
baco n, a nd cook u ntil brow ning ni cely. A dd wi ne and d eglaz e the p ot. Press Sta rt/ O ff
to tur n
Brow n
off. Return the steak and collected juices to the cooker. A dd remai ning
ingredients except cornstarch mixtur e. Lock lid in pla ce, fol low instructio ns on p ages
6-7, and set to
Hig h
pressure (15 .0P) for 2 0 m inutes. Let pressure release.
Remove li d and set the meat, onio ns, pota toes and mushr ooms aside o n a serving
platter. Set the cook er to
Brow n
and thicken the gr avy wi th a mix ture of water an d
cornstarch. W hen thickened, ser ved o ver the steak a nd potatoes.
Q u i ck Ri ce Puddi n g wi t h Sun- D r i e d Cr a nb e rr i e s
Serves: 6
1 cup rice, short g rai n
2 tablespoon s sweet butter
2 cups wa ter
1 14 -ounce can o f 2 % evapora ted mi lk
1
/2teaspoon gro und ci nnamon
1
/4teaspoon nutmeg, freshly g rated is b est
1
/2cup d ried cranberr ies (rai si ns, cherr ies or chopped a pri cots can b e substituted)
1
/2cup sweetened condensed milk
1 tsp vani lla extract or pulp from one vani lla bean
Hint s a n d Ti p s
To ensure the best cooki ng performance w hen cooking und er pressure,
alw ays use at least 12 oz. of water or liq uid in your recip es to enable
enough steam to be created to prod uce pressure.
Fro zen f ood s can be cooked i n a pressure cooker. Add ap poximately
10 mi nutes to every inch of thickness.
W hen using the pressure settings, the timer should not b egin counting
dow n until there is enough pressure.
When cooki ng under pr essure, i f you are unsure of the cooking time, it
is better to und er cook and use the quick release method and check for
doneness. If not done, continue cooking under pressure.
Never fill the Pressure Cooker more than ha lf full with food or
2
/ 3 full
with liquid. The pressure cooker must have enough liq uid to steam or
the food will not cook prop erly.
If the electric circuit is overloaded with other appliances, your
appliance may no t op erate. The pressure cooker should be opera ted
on a separ ate electrical circui t.
Tougher, less exp ensive cuts of meat are b etter suited fo r the pr essure
cooker because cooking under pr essur e breaks the fibers down for
tender results.
Fresh fr uit should be cooked on low pr essure.
Add a tablespoon of oil to the water to reduce the a mount o f foaming
that b eans pr oduce.
Tro uble shoo t in g
If you ha ve not added sufficient liq uid and you notice that the floa ting valve
has not risen, but the timer i s counting d own, p erform the followi ng steps:
1. Stop the pressure cooker by pressi ng the STA RT/ STO P button.
2. Turn the p ressure regula tor knob to STEAM , using short bursts, until
the pr essure is fully released.
3. Remove the lid and a dd a pproxi mately 1]/ 2 cups of w ater/ stock or
any liquid . Stir fo od to disperse liquid.
4. Replace the lid and lock into position.
5. Set the pressure and time per page 6.
6. Press the
STA RT/ STOP
button to begin cooking agai n.
HI N TS AN D TIPS
Page 16
15
16
W ith a pai ring knife make i ncisions, j ust deeper than the length of your gar lic slices,
abo ut 3/4of an inch. Push the gar lic slices into the incisions so that the meat closes
ar ound the ga rli c. Distribute the garlic evenly a round the w hole surface of the r oast.
Season the outside of the meat w ith salt and p epper. Press the Brow n bu tton. Press the
Star t/ O ff b utton a nd heat the oil until very hot. W ith the lid off, sear the mea t on all
sides until very bro wn, almo st crusty. This browni ng step will pr ovid e over 30 0 new
flavor s and ar omas thr ough the M aillar d process and su bsequent cara melizi ng of the
sugars i n the m eat.
Remove the roa st and set aside i n a di sh that will cap ture a ny j uices that r un whil e it
rests. A dd the o nions, celer y, car rots and leeks. Sauté long enough to bro wn the car rots
and leeks, ab out 4 to 5 minutes. W e a re a ddi ng even mor e fla vor now. N ext, pour i n
the red w ine, deglazing the p an for 2 minutes. Scrap e/ stir w hile you are deglazing . It
releases that gr eat b row n flavor. Press
Star t/ O ff
button.
Ad d the beef stock, bay lea ves a nd rosemar y. Return the meat to the cooker, lock the lid
in place and set the cook er to
Hig h
(15 .0P) for 6 0 minutes (see p ages 6 -7 for instructions). Let the pressure dro p natural ly, ab out 1 0 minutes. Remove the li d; the roast
should be fo rk tender. If not, return it to the coo ker a nd pressure cook f or another 10
minutes on
Hig h
(15 .0P). Quick r elease the pressure and remove the lid. Ad d the carrots, p otatoes and o nions. Replace the li d; lock i n place (see p ages 6 -7 for instructions)
set cooker on
Hig h
(15 .0 P) fo r five mi nutes. Reduce pressure wi th qui ck release.
Remove the roa st and the vegetab les to a ser ving platter. To thicken the gra vy, wi th li d
off, press Bro w n b utton. Press Star t/ O ff Button. Add the sweet butter and flo ur mixture.
Bring to a simmer, stirr ing constantly until gr avy reaches your desir ed consistency. Pour
gr avy i nto gravy bo at o r p our di rectly o ver meat and vegetab les and serve. Yummy!!
Cor n e d Be e f a nd Ca bb a g e
A delicious dish tha t usua lly ta kes h ours to g et tend er. N ow, you ca n do it in under a n
hour.
Serves: 8
2 pound s corned beef, 8 pepper corns
eye of round beef, trimmed of fat
2 cups chicken stock or bro th
1
/4cup a pple cider vineg ar
2 cups wa ter 8 medium new red or whi te pota toes, left w hole
3 bay leaves 8 cups coar sely sliced cabba ge
Place beef i n p ressure cooker. A dd stock, w ater, ba y lea ves, pepp ercorns, and vinegar.
Lock lid in pla ce and fo llow instru ctions on pag es 6-7 on how to op erate. Set to
Hig h
(15 .0 P) pressure fo r 4 0 minutes. Let pressure drop naturally for 10 mi nutes; qui ckrelease any remaining pressure. A dd pota toes. Lock lid in pla ce, set cooker to
Hig h
(15 .0 P) fo r 8 minutes. Q uick-release pr essure. A dd cab bage. Cook, loosely cover ed
(don' t lock li d), until cabbag e is cri sp-tender, 6 -7 minutes. Tra nsfer beef, potatoes, and
cabb age to a serving p latter a nd garnish with par sley, if you like.
. .. Tro ub l e S h oo ti ng Co nt in ue d
If steam is leaking from under the cover because the cover is not properly
closed, the gasket isn’t positioned properly o r is damag ed, or the
pressure cooker is o ver fi lled, follow these steps:
1. Unplug, release any pressure using the quick release method.
2. Remove the gasket and check for tears or cracks.
3. Check to be sure the gasket is positi oned pr operly.
4. If too f ull, remove excess liq uid and continue cooking .
If you can’t open or remove the cover:
1. Be sure all of the pressure ha s been r eleased.
2. If you still cannot o pen it, bring the contents of the cooker up to
pressure aga in.
3. Release the pressure comp letely.
4. If the cover still w on’t come off, call customer service at
1-8 0 0-3 3 6-48 22 .
by Bob W ar den
Fa v or i t e Po t Roa st
Serves: 6
3 pound s beef chuck roa st (add ten minutes cooking ti me for fr ozen)
4 cloves garlic, peeled and cut lengthw ise into thin pointy slices
6 tablespoons oil
Pepper to taste 3 lar ge sweet oni ons, cut i nto larg e chunks
1
/2cup celer y, chopped 2 tablespoons a ll-pur pose flour
1
/2cup carro ts, chopped 2 tab lespoons sweet butter, ma shed
1
/2cup l eeks, sliced thin into flour at room temperature
1 cup d ry red w ine (Use a goo d quali ty w ine)
2 1/2cups beef b ouill on
1 sprig rosemary
2 bay leaves
3 medium car rots, cut i nto tw o-i nch chunks
1 pound medi um thi n-skinned potatoes, cut into large chunks
RECI PES
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