Cuisinart CPC-800 Series Instruction/recipe Booklet

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INSTRUCTION & RECIPES BOOKLET

Cuisinart® Electric Pressure Cooker

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

CPC-800 Series

IMPORTANT SAFEGUARDS

When using electrical appliances, especially when children are present, basic safety precautions should always be taken, including the following:

1. Read all instructions.

2. Always attach plug to appliance first, before

plugging into wall outlet. To disconnect, turn control to OFF, then remove plug from outlet.

3. Do not place the pressure cooker in a heated oven or on any stovetop.

4. Do not touch hot surfaces of pressure cooker. Use handles only.

5. This appliance should not be used by or near children or individuals with certain disabilities.

6. NEVER ATTEMPT TO OPEN LID WHILE

THE UNIT IS OPERATING.

Do not open the pressure cooker until the unit has cooled and all internal pressure has been released. If lid is difficult to rotate, this indicates that the cooker is still pressurized. Do not force it to open. Any pressure in the cooker can be hazardous. See Operating Instructions, page 5.

7. Extreme caution must be used when moving a pressure cooker containing hot liquids or foods.

8. Do not use the pressure cooker for other than its intended use.

9. This appliance cooks under pressure. Improper use may result in scalding injury. Make certain unit is properly closed before operating. See Instructions For Use, page 4.

10. Do not fill unit over two-thirds full. When cooking foods that expand during cooking, such as dried vegetables. NOTE: This includes legumes, beans, and grains. Do not fill the unit over half full. Overfilling may cause a risk of clogging the pressure limit valve and developing excess pressure.

11. To protect against electric shock, do not immerse cord, plugs, or outer vessel in water or other liquids.

12. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or removing parts.

13. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner. Return appliance to the nearest authorized service facility for examination, repair, or electrical or mechanical adjustment.

14. Do not let cord hang over edge of table or counter, or touch hot surfaces.

15. Use of accessories not specifically recommended by Cuisinart may cause damage to unit.

16. Do not use outdoors.

17. Do not use under hanging cabinets; steam from pressure release may cause damage.

18.

Be aware that certain foods, such as applesauce, cranberries, pearl barley, oatmeal and other cereals, split peas, noodles, macaroni, rhubarb, or spaghetti can foam, froth and sputter, the pressure release devices. These foods should not be cooked in a pressure cooker. NOTE: Your instruction booklet may contain recipes which use above ingredients. You must follow recipe exactly as written.

19. Always check the pressure release devices for clogging before use.

20. Do not use this pressure cooker for pressure frying oil.

21. Do not operate your appliance in an appliance garage or under a wall cabinet.

When storing in an appliance garage, always unplug the unit from the electrical outlet. Not doing so could create a risk of

fire, especially if the appliance touches the walls of the garage or the door touches the unit as it closes.

22. To prevent risk of explosion and injury, replace only dynamic seal ring as recommended by the manufacturer. See Operating Instructions.

23. Intended for countertop use only.

WARNING:

Spilled food can cause serious burns. Keep appliance and cord away from children. Never drape cord over edge of counter, never use outlet below counter, and never use with an extension cord.

and clog

SAVE THESE INSTRUCTIONS

FOR HOUSEHOLD USE ONLY

SPECIAL CORD SET INSTRUCTIONS

A short power-supply cord is used to reduce the risk resulting from it being grabbed by children, becoming entangled in, or tripping over a longer cord.

12. Lid Handle

13. Lid

14. Rubber Grommet

15. Upper Ring

16. Control Panel

17. Trivet – Used for some recipes such

as desserts. See Recipe Booklet.

NOTE: Trivet is specially designed for this pot and will not damage coating if used as directed.

18. BPA Free (not shown) – All materials that come in contact with food are BPA free.

CONTENTS

Important Safeguards........................... 2

Special Cord Set Instructions .............. 2

Parts and Features ............................... 3

Before First Use ................................... 4

Instructions for Use .............................. 4

Pressure Cooker Settings .................... 5

Operating Instructions .......................... 5

Safety Features .................................... 6

Cleaning and Maintenance .................. 7

Troubleshooting .................................... 8

Warranty ............................................... 9

Tips and Hints .................................... 11

Cooking Time Charts ......................... 11

Recipes ............................................... 16

PARTS AND FEATURES*

1. Pressure Limit Valve

2. Red Float Valve (Pressure Indicator)

3. Push Rod

4. Sealing Ring Assembly

5. Cooking Pot

6. Condensation Collector

7. Handle

8. Outer Body

9. Heating Plate

10. Base

11. Power Cord

* Illustrations may not represent actual product.

BEFORE FIRST USE

Remove any packaging materials and promotional labels from your electric pressure cooker.

Be sure all parts have been included before discarding any packaging materials. You may want to keep the box and packing materials for use at a later date.

Before using your Cuisinart Cooker for the first time, remove any dust from shipping by wiping clean with a damp cloth. Thoroughly clean the cooking pot in the dishwasher or with warm, soapy water. Rinse, towel-, or air-dry, and place in the pressure cooker.

1. Place the pressure cooker on a clean, flat surface.

Place the condensation collector in rear

of the unit until it clicks into place (as shown below in figure 1; and #6 on diagram, page 3).

3. Place the pressure limit valve on the lid, as shown in figure 2. NOTE: The pressure limit valve does not click or lock into place. Even though it will have a loose fit, it is safely secured.

Electric Pressure

INSTRUCTIONS FOR USE

1. To remove lid, grasp handle, turn clockwise until arrow icon. Lift to remove.

2. Remove cooking pot from pressure cooker and add food and liquids as the recipe directs. NOTE: The total volume of food and liquid must not exceed two-thirds (22 cups) of the capacity of the cooking pot (figure 3). For foods such as dried vegetables and beans, or rice and grains, the total volume must not exceed half (~16 cups) the capacity (figure 4). NOTE: Overfilling may clog the

pressure limit valve, which can cause

is directly above the unlock

excess pressure to develop. Always use at least ½ cup liquid when pressure cooking.

3. 4.

3. If sealing ring assembly has been removed from lid, check to ensure flexible ring is securely in place on the metal plate. Then, holding the knob on the metal plate, place the assembly over the center post of inner lid and press down firmly to secure (figure 5). BE SURE KNOB FACES OUT.

To lock the lid in place, remove any food residue from upper rim of cooking pot to ensure a proper seal. Place lid firmly onto pressure cooker and align arrow unlock align arrow Plug the unit into the outlet.

NOTE: When placing lid on pressure cooker,

the float valve should be facing left.

5. Position the pressure limit valve (located on lid) as directed in figure 2, ensuring it is set to the fully down to properly seal the pot before cooking.

6. Plug the power cord into the pressure cooker and then into the wall outlet. The LED display will show

icon, then turn counterclockwise to

•

position. The float in handle must be

with lock

icon (figure 6).

with

PRESSURE COOKER SETTINGS

1. High Pressure

2. Sauté – The preset temperature, done prior to

pressure cooking with lid removed, allows you to quickly soften vegetables in a small amount of fat or liquid without browning, and to cook items such as rice (Arborio, brown, Carnaroli, white, etc.) for pilafs and risottos. Sautéing reduces the time it takes full pressure to build and pressure cooking to begin.

3. Brown – This preset

temperature allows cooking over high heat, without the lid, before pressure cooking. Browning foods in a small amount of fat in this way seals the outer surfaces of meats and vegetables, producing a visually appealing, flavorful exterior with a moist, tender interior. Browning reduces the time it takes full pressure to build and pressure cooking to begin. NOTE: Use wooden spoon to scrape up brown bits. DO NOT use metal utensils.

4. Meat/Stew – This preset will precisely

measure and moderate the perfect amount of pressure required to cook various types of meat, including beef, chicken, pork, and lamb. Meat/Stew function will take the guesswork out of cooking your stew. With the press of one button, your stew will cook perfectly every time. Meat/Stew will be a full pressure setting and should be used with the lid on.

5. Soup – This preset can be used to prepare

very flavorful soup with a simple touch of a button. Place the meat (if using), vegetables and other add-ins to inner pot, add enough liquid to cover, season, and close lid to have unit specifically apply the proper amount of pressure. The Sauté or Browning feature can be used before to cook ingredients, then switched to Soup preset to finish your meal.

6. Beans – This preset can be used to prepare dried beans quicker and tastier than on the stovetop or in the oven. Add beans and other ingredients to inner pot. Add enough liquid to cover beans by one inch. Close the lid and start the preset. Unit will automatically apply pressure to ensure properly cooked beans. The Beans preset will end using tricky, finicky, or complicated recipes.

7. Low Pressure

8. Simmer – This preset temperature allows you to cook liquids at a lower temperature. It is primarily used to finish cooking some items, e.g., to add ingredients to a risotto, sauce, stew, or to continue the cooking process to achieve a preferred texture. Simmering reduces the time it takes full pressure to build and pressure cooking to begin.

9. Keep Warm – Holds and keeps cooked food warm for up to 12 hours.

OPERATING INSTRUCTIONS

With the unit on and the LED displayed, press the MENU button to select the desired cooking function. The function light will flash. Press the flashing function to Select.

If Selecting Brown, Sauté, Simmer, Meat/Stew, Soup or Beans

Press START, and unit will begin to heat up. When browning, sautéing or simmering is complete, press START/CANCEL to cancel program cover the cooker as directed. Press MENU again and select Low or High Pressure function.

If Selecting Low or High Pressure

Press TIME to select number of minutes needed for pressure cooking. Time increases in 1-minute increments up to 40 minutes. Time increases in 5-minute increments from 40 to 99 minutes.

Once cooking time is programmed, press START/ CANCEL to start the cooking process. As the unit heats up and pressure builds, the red float will rise. The amount of liquid and other ingredients in the pressure cooker determines the length of time needed for full pressure to build – generally 5 to 40 minutes, depending on the recipe. (A red blinking dot on lower right-hand corner of LED indicates the unit is on and heating up.)

NOTE: When full pressure is reached, red light in the lower right-hand corner of the LED will stop flashing and remain lit.

Pressure cooking will begin and the timer will start to count down.

The raised red float indicates you are cooking under pressure. The lid is double-locked and cannot be opened. YOU SHOULD NEVER

ATTEMPT TO OPEN THE LID WHILE PRESSURE COOKING.

Automatic Keep Warm Feature

When LED display reaches cooker automatically shifts to Keep Warm temperature. The Keep Warm light will turn on and unit will beep to indicate cooking is complete.

NOTE: The Keep Warm setting should not be used for more than 12 hours. The quality or texture of the food will begin to change after 1 hour on Keep Warm. In the Keep Warm setting, a little condensation in the upper ring is normal.

To R eset or Cancel

Users can reset the function or cancel the timing setup anytime by pressing the START/CANCEL button.

To Remove Lid

When pressure cooking cycle is finished, the unit will automatically switch to the Keep Warm position. At this point, you may choose to release pressure in one of three ways – Natural Pressure Release, Quick Pressure Release, or a combination of both. The choice will be dictated by the particular food being cooked and indications in the recipe. If adapting your own recipe for pressure cooking, find a similar recipe in our recipe booklet and use that as a guide.

1. Natural Pressure Release – Allow the unit to remain on Keep Warm. The pressure will begin to drop – time for pressure to drop will depend on the amount of liquid in the pressure cooker and the length of time that pressure was maintained. Natural Pressure Release will take from 12 to 30 minutes. During this time cooking continues, so it is not recommended for certain cuts of meats and some desserts. When pressure is fully released, the float (pressure indicator) will drop and the lid will unlock to open.

2. Quick Pressure Release – Following pressure cooking you will hear a series of beeps indicating the process is finished. Turn off and pull the handle of the pressure limit valve forward (see figure 7). Do not touch with your hand. Use tongs or another tool.

the pressure

, \

Steam will immediately begin to release

through the valve. Keep face and hands away from steam as it is released, and do not release pressure under hanging cabinets, which can be damaged by steam. When pressure is fully released, the pressure indicator will drop and the lid will unlock to open. Using Quick Pressure Release stops the pressure cooking immediately. If further cooking is necessary, the unit may be returned to Pressure, or the food may be further cooked on the Simmer setting.

Combination Natural Pressure Release and Quick Pressure Release – Some recipes use a combination of Natural Pressure Release and Quick Pressure Release. Allow Natural Pressure Release for the time indicated in the recipe (food will continue to cook slightly), followed by Quick Pressure Release.

WARNING

WHEN RELEASING PRESSURE. USE TONGS OR SIMILAR UTENSIL TO PULL HANDLE OF PRESSURE LIMIT VALVE FORWARD.

When the red float is completely down, turn the lid clockwise and lift to remove.

: USE EXTREME CAUTION

SAFETY FEATURES

There are seven safety devices installed in the pressure cooker to assure its reliability.

1. Open-and-Close Lid Safety Device

The appliance will not start pressurizing until the lid is closed and locked properly. The lid cannot be opened if the appliance is filled with pressure.

2. Pressure Control Device

The correct pressure level is automatically maintained during the cooking cycle.

3. Pressure Limit Valve

The pressure limit valve will release air automatically when the pressure inside exceeds the preset temperature.

NOTE: Overfilling the pressure cooker (see

Instructions for Use) may clog the pressure limit valve, which can cause excess pressure to develop.

4. Anti-Block Cover Prevents any food material from blocking the pressure limit valve.

5. Pressure Relief Device When the pressure cooker reaches the maximum allowable pressure and temperature, the cooking pot will move down until lid separates from the sealing ring, releasing air pressure.

6. Thermal Control The power will automatically shut off when the cooking pot temperature reaches the preset value, or the pressure cooker is heating without any food inside.

7. Thermal Fuse The circuit will be opened when the pressure cooker reaches the maximum temperature.

8. Replace sealing ring

9. Cooking pot is

10. To clean the

CLEANING AND MAINTENANCE

1. Unplug the power cord before cleaning.

2. Clean the outer body with a soft cloth such as a paper towel or microfiber cloth. Do not immerse the outer body in water or pour water into it.

3. Remove the sealing ring assembly from the inside of the lid by grasping the knob and pulling. Set aside.

4. Remove the pressure limit valve (figure 8) from the lid by gripping and pulling firmly upward. Rinse with warm water, and dry.

5. Rinse the upper and underside of the lid with warm water, including the air escape on the underside and the float valve on top. Dry completely, and replace pressure limit valve.

6. To clean sealing ring assembly, carefully remove flexible sealing ring and clean with a dampened cloth or microfiber cloth. Do not use chemical cleaners. Wash metal plate with warm water, dry thoroughly and replace sealing ring.

7. To clean the rubber grommet in center of sealing ring assembly, carefully remove it, clean it, and replace it.

11. Any other servicing should be performed by

NOTE: If scouring is necessary, use a

assembly in lid. BE SURE KNOB FACES OUT (figure 9).

dishwasher safe. To hand-clean the pot, use a soft cloth or sponge and wipe. Be careful not to damage the inside coating. Never use harsh chemicals or scouring pads.

condensation collector, remove and clean it with warm, soapy water, then reinstall it (figure 10).

10.

an authorized service representative.

nonabrasive cleaner or liquid detergent with nylon pad or brush.

TROUBLESHOOTING

Symptom Possible Reasons Solutions

The sealing ring assembly is not properly installed in lid.

Lid does not lock.

The float is seized by the push rod. Push the rod with

Cannot open the lid after releasing the pressure.

Air escapes from the rim of the lid.

Air escapes from the float valve.

The float will not rise.

Unit shuts off when START is pressed to begin Pressure Cooking.

The float is still up. Press the float down.

No sealing ring was installed. Install the sealing ring. Food residue on sealing ring. Clean sealing ring. Sealing ring worn out. Replace the sealing

Lid not locked properly. Be sure lid is firmly on

Food stuck on the sealing ring of the float valve.

The sealing ring on the float wore out.

The pressure limit valve is not placed properly.

Not enough food and water. Check recipe for

Air escaping from the rim of the lid and the pressure limit valve.

Browning function was just used and temperature in unit is higher than Pressure Cooking temperature, so safety shutoff occurs.

Re-install the sealing ring assembly as instructed in INSTRUCTIONS FOR USE, page 4.

hands.

ring.

unit and arrow directly above the lock

icon.

Clean the sealing ring.

Replace the sealing ring.

See Before First Use, # 3, page 4.

proper quantities. Call our Consumer

Service Center toll free at 1-800-726-0190.

After browning, let unit cool down for 2 or 3 minutes before you start Pressure Cooking.

LIMITED THREE-YEAR WARRANTY (U.S. & CANADA ONLY)

This warranty is available to consumers only. You are a consumer if you own a Cuisinart that was purchased at retail for personal, family or household use. Except as otherwise required under applicable law, this warranty is not available to retailers or other commercial purchasers or owners.

We warrant that your Cuisinart will be free of defects in materials and workmanship under normal home use for 3 years from the date of original purchase. We recommend that you visit our website, www. cuisinart.com for a fast, efficient way to complete your product registration. However, product registration does not eliminate the need for the consumer to maintain the original proof of purchase in order to obtain the warranty benefits. In the event that you do not have proof of purchase date, the purchase date for purposes of this warranty will be the date of manufacture.

If your Cuisinart to be defective within the warranty period, we will repair it, or if we think necessary, replace it. To obtain warranty service, simply call our toll-free number 1-800-726-0190 for additional information from our Consumer Service Representatives, or send the defective product to Customer Service at Cuisinart, 7475 North Glen Harbor Blvd., Glendale, AZ 85307.

To facilitate the speed and accuracy of your return, please enclose $10.00 for shipping and handling of the product.

Please pay by check or money order made payable to Cuisinart (California residents need only supply proof of purchase and should call 1-800-726-0190 for shipping instructions).

NOTE: For added protection and secure handling of any Cuisinart product that is being returned, we recommend you use a traceable, insured delivery service. Cuisinart cannot be held responsible for in-transit damage or for packages that are not delivered to us. Lost and/or damaged products are not covered under warranty.

Please be sure to include your return address, daytime phone number, description of the product defect, product model number (located on bottom of product), original date of purchase, and any other information pertinent to the product’s return.

Your Cuisinart factured to the strictest specifications and has been designed for use only in 120 volt outlets and only with authorized accessories and replacement parts. This warranty expressly excludes any defects or damages caused by attempted use of this unit with a converter, as well as

Electric Pressure Cooker should prove

Electric Pressure Cooker has been manu-

Electric Pressure Cooker

use with accessories, replacement parts or repair service other than those authorized by Cuisinart. This warranty does not cover any damage caused by accident, misuse, shipment or other than ordinary household use. This warranty excludes all incidental or consequential damages. Some states do not allow the exclusion or limitation of these damages, so these exclusions may not apply to you. This warranty gives you specific rights and you may also have other rights, which vary from state to state.

Important: If the nonconforming product is to be serviced by someone other than Cuisinart’s Authorized Service Center, please remind the servicer to call our Consumer Service Center at 1-800-726-0190 to ensure that the problem is properly diagnosed, the product is serviced with the correct parts, and to ensure that the product is still under warranty.

CALIFORNIA RESIDENTS ONLY

California law provides that for In-Warranty Service, California residents have the option of returning a nonconforming product (A) to the store where it was purchased or (B) to another retail store that sells Cuisinart products of the same type.

The retail store shall then, at its discretion, either repair the product, refer the consumer to an independent repair facility, replace the product, or refund the purchase price less the amount directly attributable to the consumer’s prior usage of the product. If the above two options do not result in the appropriate relief to the consumer, the consumer may then take the product to an independent repair facility if service or repair can be economically accomplished. Cuisinart and not the consumer will be responsible for the reasonable cost of such service, repair, replacement, or refund for nonconforming products under warranty.

California residents may also, according to their preference, return nonconforming products directly to Cuisinart for repair, or if necessary, replacement, by calling our Consumer Service Center toll-free at 1-800-726-0190.

Cuisinart will be responsible for the cost of the repair, replacement, and shipping and handling for such products under warranty.

BEFORE RETURNING YOUR CUISINART PRODUCT

If you are experiencing problems with your Cuisinart product, we suggest that you call our Cuisinart Service Center at 1-800-726-0190 before returning your product to be serviced. If servicing is needed, a representative can confirm whether the product is under warranty and direct you to the nearest service location.

150 Milford Road

East Windsor, NJ 08520

Printed in China

18CE055761

U IB-15888-ESP

TIPS AND HINTS

• Many family favorites can be easily

adapted for preparation in your Cuisinart Electric Pressure Cooker – soups, stews, side dishes and more.

• The amount of liquid needed is much less

than for traditional cooking methods.

• Never exceed the Maximum Fill amount of

the pressure cooker.

• Make sure the lid is on firmly and tightly,

and moved as far counterclockwise as it will go to allow proper locking.

• Hot foods/liquids will come to pressure

more quickly than cold foods/liquids.

• When pressure cooking is completed,

follow recipe instructions for releasing pressure. For Quick Pressure Release, it is important to begin immediately upon completion of pressure cooking; otherwise foods will continue to cook, and may overcook.

• Do not store pressure cooker with

lid on tightly. This saves on gasket wear and tear.

• More nutrients are preserved during

pressure cooking than with traditional cooking methods, as less liquid is used and thus fewer nutrients are lost to evaporation.

• To adapt your own recipes, find a similar

one in our recipe booklet and use it as a guide. In general, cooking time will be at least one-third to one-half of the traditional cooking time. Reduce your cooking liquid by at least half – you may need to “play” with your recipe to get it right. You may wish to add vegetables at the end of cooking to avoid overcooking. You can also use the cooking charts provided as a guide.

• If something is almost cooked, use

Simmer to complete cooking.

COOKING TIME CHARTS:

Poultry and Meats ......................................12

Vegetables ..................................................13

Rice and Grains ..........................................14

Dried Beans ................................................15

Recipes .......................................................16

Pressure Heat-Up Times

When pressure cooking, remember that it will take approximately 5 to 40 minutes (depending on the recipe) for pressure to build and pressure cooking to begin.

Suggested Cooking Times for Poultry and Meats

Be sure to add at least 1 cup of liquid when pressure cooking meats for 45 minutes or less, and 1½ cups if cooking for longer amounts of time. Be sure to add vegetables such as chopped onions, carrots, and celery, and aromatic herbs such as garlic, parsley, thyme, etc., for added flavor. Most items are cooked on High Pressure unless otherwise indicated. For best results and flavor, most poultry and meats benefit from browning first. Cooking times will vary slightly due to individual size of pieces and starting temperatures.

POULTRY & MEATS

Food Cooking Time Pressure Release Method

Chicken

Whole – up to 4 pounds

Chicken Breast, bone in, 3 pounds

Boneless Chicken Breast, 2 pounds

Thighs/Legs, bone in 9 to 12 minutes

Thighs/Legs, boneless 8 to 10 minutes

25 to 30 minutes

8 to 10 minutes

5 to 6 minutes

Beef

Pot Roast, Bottom Round, 3 to 3½ pounds

Brisket, 2½ to 3 pounds 55 minutes

Corned Beef Brisket

Short Ribs, 2 to 3 inches thick

Stew – 1½- to 2-inch cubes

60 to 90 minutes

50 minutes

20 to 30 minutes

Lamb

Shanks, four, 12 ounces each

Shoulder cubes for stew, about 1½ inches

25 to 30 minutes

20 to 25 minutes

Pork

Chops, Loin, bone in, ¾ to 1 inch thick

Boneless Shoulder Roast, about 3 pounds

Spareribs, cut into 2 to 3 rib pieces

4 to 5 minutes, brown first

50 to 55 minutes

20 to 30 minutes

Veal

10 minutes per

Boneless Shoulder Roast

Cubes for stew, 1½ to 2 inches

pound (weight is important to avoid overcooking)

15 to 20 minutes

Quick Pressure Release

Natural Pressure Release

Natural Pressure Release (see recipe for Beef Stew for times with vegetables)

Natural Pressure Release

Quick Pressure Release

Natural Pressure Release

Quick Pressure Release

Natural Pressure Release

Vegetables

Vegetables should be well washed and peeled if necessary. Vegetables cook very quickly – be sure to use Quick Pressure Release immediately after audible beep sounds. If vegetables require more cooking, turn pressure cooker off, and cover to steam the vegetables until preferred texture is reached. Add ½ cup water or liquid for cooking. If pressure cooking frozen vegetables, 1 to 2 minutes additional cooking time and longer steaming time may be needed. When cooking vegetables, it is always best to undercook, then allow additional time to steam – to avoid overcooking. All cooking is on High Pressure unless otherwise indicated.

Food Cooking Time Pressure Release Method

Artichokes

4 medium/large, 8 to 10 ounces each

Beans, Green or Yellow Waxy

1½ pounds, cut into 2-inch lengths

Beets, Broccoli, Cauliflower, Carrots,

or “baby cut”

Carrots, Corn,

(use trivet/rack)

Greens,

1-inch strips

Onions, Parsnips,

2-inch pieces

Parsnips, Potatoes White, Red, Sweet, 2-inch cubes Squash – Winter Acorn, Butternut, Spaghetti, Squash, Yellow Crookneck or

Zucchini,

medium-large

cut into large florets

cut into 2-inch lengths –

½-inch slices

4 to 6 ears

collards, kale, cut into

baby, peeled

peeled, cut into

½-inch slices

medium, quartered

new (2 to 3 oz. each)

halved & seeded

peeled & sliced

halved

cut into ½-inch slices

7 to 9 minutes

1 to 2 minutes

15 to 20 minutes

2 to 3 minutes

5 minutes

2 to 3 minutes

5 to 7 minutes

2 to 4 minutes

3 to 4 minutes

1 to 2 minutes

5 to 7 minutes

5 to 8 minutes

4 to 5 minutes

6 to 8 minutes

3 to 4 minutes

10 to 12 minutes

1 to 2 minutes

Quick Pressure Release

Rice and Grains

Grains (1 cup)

Barley (pearl)

Brown Rice

Bulgur

Farro (whole grain)

Quinoa

Steel-Cut Oats

White Rice (long grain)

Wild Rice

Cooking time -

minutes

Liquid Needed Release Method

(High Pressure)

20 to 25 3 cups Quick

20 2 cups Natural

6 2 cups Quick

18 3 cups Quick

5 1½ cups Quick

5 3 cups Natural

4 to 6 1½ cups Quick

22 3 to 4 cups Quick

Dried Beans

• Before cooking dried beans, pick over and discard any broken or shriveled beans or bits

of dirt and debris. Rinse beans and drain.

• Beans may be soaked overnight, but the pressure cooker allows you to cook beans

without presoaking.

• Onions, garlic, celery, sprigs of fresh herbs or a bay leaf may be added for additional

flavor. Do not salt before cooking as salt inhibits cooking.

• Cook beans in large batches (1 pound beans + 8 cups water + seasonings + onion, garlic,

herbs to taste + 4 teaspoons oil) and freeze in 1-cup amounts to add to other dishes.

• Never fill pressure cooker more than one-third full when cooking beans.

• Add 2 teaspoons oil per cup of beans to prevent foaming.

• After cooking beans, clean lid, gasket, steam release valve, and float valve carefully.

• When cooking beans, use High Pressure and Natural Pressure Release.

• If beans are not completely cooked (this is partially dependent on the age of the dried

beans, something you will have no control over), select Simmer and allow the beans to simmer until cooked tender. As with vegetables, it is better to undercook and allow to simmer to complete cooking.

Beans

(1 cup)

Black Beans

Cannellini Chickpeas

(Garbanzo Beans)

Great Northern Lentils Pinto Navy Beans Red Beans Split Peas

Cooking Time

(soaked overnight)

7 minutes 28 to 32 minutes

7 minutes 33 to 38 minutes

15 minutes 50 to 60 minutes

8 to 10 minutes 30 to 35 minutes

N.A. 8 to 10 minutes

8 to 10 minutes 30 to 35 minutes

N.A. 8 to 10 minutes

Cooking Time

(unsoaked)

Yield

2 cups

2½ cups

2¼ cups

2 cups

2¼ cups

2 cups

RECIPES

Steel-Cut Oats .................. 17

Chicken Stock .................. 17

Vegetable Stock ................. 17

Brown Beef Stock ............... 18

Quick Chicken Soup ............. 18

Cuban Black Bean Soup .......... 19

Borscht ....................... 20

Escarole and White Bean Stew ..... 20

Pho........................... 21

Pasta e Fagioli .................. 22

Lentil Soup ..................... 22

Vegetarian Bean Chili ............. 23

Artichokes with Three Sauces ...... 23

Mushroom Risotto ............... 25

Black Beans and Rice ............ 25

Curried Chickpeas with Potatoes

and Spinach .................... 26

Sautéed Kale ................... 26

Green Beans with Shallots

and Pine Nuts ................... 26

Acorn Squash with Melted

Red Onion and Sage . . . . . . . . . . . . . 27

Garlic and Herb Smashed Potatoes . . 27

Honey-Glazed Salmon ............ 28

Arroz con Pollo .................. 28

Chicken and Vegetable Curry ....... 29

Simple Chicken.................. 29

Classic Beef Stew ............... 30

Carne Mechada ................. 30

Corned Beef and Cabbage ......... 31

Asian-Style Pork Ribs ............. 32

Pineapple Chipotle Pulled Pork Tacos 32

Pork Chops with Apricot Sauce ..... 33

Creamy Rice Pudding ............. 34

“Baked” Apples.................. 34

Key Lime Cheesecake ............ 35

Cherry Chocolate Chip Bread Pudding 35

Steel-Cut Oats

Traditionally, steel-cut oats take care, time and

a watchful eye, but in the pressure cooker it’s a

hands-off quick task for perfectly cooked,

∕3 cups water 2 cups steel-cut oats (not quick cooking) 1 tablespoon coconut oil 1½ cinnamon sticks ¼ cup, plus 2 tablespoons unsweetened

coconut flakes 2 tablespoons real maple syrup ¾ cup dried fruit 2 pinches ground nutmeg Pinch kosher salt

1. Put all of the ingredients into the cooking

pot of the Cuisinart Secure the lid and select High Pressure. Set the time for 5 minutes. When the audible beep sounds, allow pressure to release naturally.

2. Once pressure has released completely, red

indicator will drop. Remove lid and remove the cinnamon sticks.

3. Stir to combine and serve immediately.

Nutritional information per serving (½ cup):

Calories 131 (26% from fat) • carb. 22g • pro. 3g

fat 4g • sat. fat 2g • chol. 0mg • sod. 20mg

creamy oats.

Makes about 7 cups

Pressure Cooker.

calc. 8mg • fiber 3g

Chicken Stock

This nourishing stock has many uses. Sip it plain, use it as a base for soups and stews,

or store it in 1-cup containers to cook with

4 pounds chicken parts with bones 3 carrots, cut into 2-inch pieces 2 celery stalks, cut into 2-inch pieces 1 medium onion, cut into about 2-inch

1 garlic clove 15 parsley stems 3 thyme sprigs

or to warm up meals.

Makes about 12 cups

chunks

2 teaspoons black peppercorns 2 bay leaves 12 cups water

1. Put all of the ingredients into the cooking pot of the Cuisinart Secure the lid and select Soup. Set the time for 80 minutes. When the audible beep sounds, allow pressure to release naturally.

2. Once pressure has released completely, the red indicator will drop. Remove lid and strain stock through a fine mesh strainer.

3. Cool strained stock to room temperature before transferring to the refrigerator to complete the cooling process. When ready to serve, use a spoon to discard the solid fat that sits on top of the stock before using. Stock may be stored for 7 days in the refrigerator and up to 6 months in the freezer.

NOTE: If time is short, stock can be prepared in 30 minutes – the flavor deepens the longer it cooks.

Nutritional information per serving (one cup):

Calories 86 (7% from fat) • carb. 1g • pro. 6g fat 3g • sat. fat 1g • chol. 0mg • sod. 343mg

Pressure Cooker.

calc. 0mg • fiber 0g

Vegetable Stock

While this recipe uses whole vegetables, scraps

can also be added. Store carrot peels, celery leaves and ends, onion skins, mushroom stems and herbs in an airtight container in the freezer. Add to the veggie stock ingredients to enhance

4 large carrots, cut into 2-inch pieces 3 celery stalks, cut into 2-inch pieces 2 onions, cut into about 8 chunks 1 leek, cleaned well and cut into

12 black peppercorns 10 parsley stems 3 thyme sprigs 2 bay leaves 2 garlic cloves 10 cups water

a flavorful, vegetarian stock.

Makes 10 cups

2-inch pieces

1. Put all of the ingredients into the cooking pot of the Cuisinart

Pressure Cooker. Secure the lid and select Soup. Set the time for 30 minutes. When the audible beep sounds, allow pressure to release naturally.

2. Once pressure has released completely, the red indicator will drop. Remove lid and strain through a fine mesh strainer. Discard vegetables.

3. Vegetable stock may be used immediately or allow to cool to room temperature and refrigerate; it may be stored for 7 days in the refrigerator and up to 6 months in the freezer.

Nutritional information per serving (one cup):

Calories 39 (3% from fat) • carb. 9g • pro. 1g

fat 0g • sat. fat 8g • chol. 0mg • sod. 56mg

calc. 39mg • fiber 2g

Brown Beef Stock

For a deeper-flavored beef stock, roast the

bones at 425°F for 40 to 45 minutes before

adding to the pressure cooker.

Makes about 8 cups

2 pounds beef chuck, short ribs

or shank 2 pounds beef bones 2 large carrots, peeled and (?) cut into

2-inch pieces 2 celery stalks, cut into 2-inch pieces 1 large onion, quartered 1 tablespoon olive oil 2 garlic cloves 1 teaspoons black peppercorns 10 parsley stems 4 thyme sprigs 1 bay leaf 8 cups water

1. Preheat oven to 425°F. Arrange beef,

bones, carrots, celery and onion in a shallow roasting pan. Drizzle with oil and toss to coat. Roast in oven for about 40 minutes, turning ingredients halfway through roasting time. Ingredients on tray should be nicely browned.

2. Put contents of roasting pan minus any

excess oil into the cooking pot of the Cuisinart peppercorns, herbs and bay leaf to the pot.

Pressure Cooker. Add the garlic,

Cover ingredients with 8 cups of water. Secure the lid and select Soup. Set the time for 75 minutes. When the audible beep sounds, allow pressure to release naturally.

3. Once pressure has released completely, the red indicator will drop. Remove lid and strain stock through a fine mesh strainer. Reserve any meat, discard bones and vegetables.

4. Cool strained stock to room temperature before transferring to the refrigerator to complete the cooling process. When ready to serve, use a spoon to discard the solid fat that sits on top of the stock before using. Stock may be stored for 7 days in the refrigerator and up to 6 months in the freezer.

Nutritional information per serving (1 cup):

Calories 17 (2% from fat) • carb. 1g • pro. 3g fat 0g • sat. fat 0g • chol. 0mg • sod. 893mg

calc. 12mg • fiber 0g

Quick Chicken Soup

The Cuisinart® Pressure Cooker makes it

possible to achieve a flavorful base for chicken

soup in 25 minutes with no flavor enhancers

4 pounds skinless, boneless

2 carrots, cut into 2-inch pieces 2 celery stalks, cut into 2-inch pieces 1 onion, cut into 2-inch chunks 10 parsley stems 2 thyme stems 1 bay leaf 1 garlic clove, crushed 10 cups chicken broth 1½ teaspoons kosher salt ¼ teaspoon freshly ground black pepper 6 carrots, halved and thinly sliced 3 celery stalks, halved and thinly sliced Chopped parsley, for garnish

1. Put the chicken, chunks of carrots, celery and onion, parsley and thyme stems, bay leaf, garlic and broth into the cooking pot of the Cuisinart the lid and select Soup. Set the time for 25

like salty bouillon cubes.

Makes about 12 cups

chicken thighs

Pressure Cooker. Secure

minutes. When the audible beep sounds, allow pressure to release naturally.

2. Once pressure has released completely, the red indicator will drop. Remove lid and allow to cool slightly before removing chicken and vegetables with a sturdy, slotted spoon or skimmer. Reserve chicken and discard vegetables.

3. Add sliced carrot and celery to the cooking pot. Secure the lid and select High Pressure. Set time for 3 minutes. While vegetables cook, shred the chicken.

4. When time expires, use Quick Pressure Release. Remove lid and stir in shredded chicken with the salt and pepper to taste. Once chicken is warmed through, taste and adjust seasoning as desired. Garnish with chopped parsley before serving

* For chicken noodle soup, add 1 cup of egg noodles with the sliced veggies and increase cooking time to 5 minutes.

**Make Greek Avgolemono Soup by adding 8 ounces of orzo with the sliced vegetables. Cook for 5 minutes with High Pressure. Then, after stirring in the shredded chicken, combine 4 eggs, the juice of 2 lemons and 1 teaspoon kosher salt in the mixing cup of a hand blender or a small bowl. Use a hand blender to beat the egg mixture until light and frothy. (A fork may also be used.) While continuously beating the egg mixture, slowly add in about 1 cup of hot broth; this will gently cook the eggs so they do not scramble when you add them to the soup. Slowly add more broth to the mixture until the outside of the mixing cup or bowl is warm. Then, while stirring the soup, slowly add in the tempered egg mixture. Sprinkle with freshly ground black pepper and garnish with a pinch of chopped parsley or dill before serving.

Nutritional information per serving

(1 cup, for Quick Chicken Soup):

Calories 379 (56% from fat) • carb. 11g • pro. 30g

fat 23g • sat. fat 7g • chol. 0mg • sod. 135mg

calc. 36mg • fiber 1g

Cuban Black Bean Soup

Rich black bean soup that is both smoky

1 tablespoon olive oil 12 ounces chicken or pork andouille

sausage, cut into small dice 1 medium onion, chopped 1 red pepper, cut into small dice 3 garlic cloves, finely chopped 1 tablespoon dried oregano 1 teaspoon ground cumin ½ teaspoon coriander 6 cups water 1 pounds dried black beans,

rinsed and drained 1 bay leaf ¼ teaspoon cayenne 1 tablespoon red wine vinegar 1 teaspoon kosher salt

1. Put oil into the cooking pot of the

Cuisinart Brown. When the oil is hot, cook the sausage until slightly brown, about 5 minutes. Add the onion, pepper, garlic, oregano, cumin and coriander. Sauté until onion is are translucent and soft, about 3 to 5 minutes. Add the water, black beans and bay leaf.

2. Secure the lid and select Beans. Set the

time for 30 minutes. When the audible beep sounds, allow pressure to release naturally.

3. Once pressure has released completely, the

red indicator will drop. Remove lid and stir in the cayenne, vinegar and salt.

4. Taste and adjust the seasoning as desired. * Serving ideas: Serve with diced avocado, sour

cream, cilantro and cooked rice.

and satisfying.

Makes about 9 cups

Pressure Cooker and select

Nutritional information per cup:

Calories 140 (20% from fat) • carb. 16g • pro. 10g

fat 3g • sat. fat 1g • chol. 22 mg • sod. 447mg

calc. 35mg • fiber 5g

Borscht

This soup tastes even better the next day

when all the flavors have had a chance to

meld overnight.

Makes about 8 cups

Beef Stock: 2 to 3 beef shanks, about 3 pounds total 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 tablespoon olive oil 2 medium carrots, cut into 3-inch pieces 2 celery stalks, cut into 3-inch pieces 2 plum tomatoes, halved 1 onion, halved 1 tablespoon tomato paste 8 cups water 12 black peppercorns 10 parsley stems 2 thyme sprigs 1 bay leaf

Soup: 1 teaspoon olive oil 2 medium carrots, shredded 3 medium beets, shredded ¼ teaspoon kosher salt 1 teaspoon granulated sugar 1 tablespoon red wine vinegar

2 medium potatoes (about 1 pound),

peeled and cut into 1-inch pieces ½ small green cabbage, thinly sliced ½ cup fresh dill, chopped, plus more for

serving Sour cream, for serving

select Soup. Set the time for 80 minutes. When audible tone sounds, allow pressure to release naturally.

3. When the red indicator drops, remove lid, cool stock and strain through a cheesecloth or fine mesh strainer. Shred meat from shanks and reserve. Discard vegetables.

4. Cool strained stock to room temperature, then transfer to the refrigerator until the fat rises to the top and solidifies.

Make the soup:

1. Once the stock has completely cooled and has fat solidified, remove and discard fat. Put the oil into the cooking pot of the pressure cooker and select Sauté. Once the oil is hot, add the shredded carrots and beets with the salt and sugar. Sauté until slightly soft. Add the vinegar, scraping up any brown bits that may have accumulated on the bottom of the pot. Add the stock back to the cooking pot with the potatoes. Secure the lid and select High Pressure. Set the time for 3 minutes. When time expires, use Quick Pressure Release.

2. Once pressure has released completely, remove the lid. Stir in the reserved shredded beef and the cabbage. When beef is hot and the cabbage has wilted, after about 5 minutes, stir in the dill.

3. Taste and adjust seasoning as desired. Serve with a small dollop of sour cream and more chopped dill.

Nutritional information per serving (2 cups):

Calories 309 (22% from fat) • carb. 38g • pro. 38g

fat 10g • sat. fat 3g • chol. 62mg • sod. 688mg

calc. 138mg • fiber 8g

Make the stock:

1. Season the beef with the salt and pepper; reserve. Put the olive oil into the Cuisinart

Pressure Cooker and select Brown. When hot, add one seasoned beef shank and brown on all sides. Reserve and repeat with remaining shank.

2. Once browned, return reserved shanks to

the pot with the beef bones, carrots, celery, tomatoes, onion and tomato paste. Stir, and then add the water, peppercorns, parsley, thyme and bay leaf. Secure the lid and

Escarole and

White Bean Stew

Simple ingredients transform into a hearty yet

healthy and delicious dish. Serve with extra

1 tablespoon olive oil 3 garlic cloves, smashed 1 pound dried white beans, rinsed 8 cups chicken broth

olive oil and crusty bread.

Makes 12 cups

1 large head escarole, roughly chopped ½ teaspoon kosher salt

1. Put the olive oil into the cooking pot of

the Cuisinart

Pressure Cooker and select Sauté. Once the oil is hot, add the garlic cloves. Sauté until garlic is fragrant, about 3 to 5 minutes. Add the white beans and broth. Secure the lid and select Beans. Set the time for 30 minutes. When time expires, allow pressure to release naturally.

2. Once pressure has released completely, remove the lid. Stir in the escarole and salt. Select Simmer. Cook until escarole has completely wilted.

3. Taste and adjust seasoning as desired.

Nutritional information per serving (one cup):

Calories 157 (8% from fat) • carb. 26g • pro. 11g

fat 1g • sat. fat 0g • chol. 0mg • sod. 286mg

calc. 128mg • fiber 7g

Pho

Traditional Vietnamese Pho simmers for

hours and is constantly skimmed to create

a deep-flavored, clear broth. Our version is

lighter, but takes a fraction of the time and is

Broth: 2 pounds beef bones 2 pounds mix of beef shank, oxtail or

1 onion, halved 2 carrots, cut into 2-inch pieces 1 2-inch piece ginger, unpeeled 2 cinnamon sticks 4 star anise pods 3 cloves ½ bunch cilantro 12 cups water

just as comforting

Makes about 12 cups

short rib

Fresh cilantro Fresh mint Mung beans Green onions, thinly sliced Fresh lime juice Fish sauce, optional Chili sauce, optional Hoisin sauce, optional

1. Add the broth ingredients into the cooking pot of the Cuisinart

Pressure Cooker. Secure the lid and select Soup. Set the time for 90 minutes. When time expires, allow pressure to release naturally.

2. Once pressure is released completely, the red indicator will drop. Remove the lid. Cool stock and then strain through a cheesecloth or fine mesh strainer. Beef may be shredded and used in the soup, or reserved for another use. Discard bones, vegetables and aromatics.

3. When strained stock reaches room temperature, transfer it to the refrigerator until the fat rises to the top and solidifies.

Make the soup:

4. When ready to serve, discard the solidified fat with a spoon and add remaining stock to the cooking pot and select Sauté. Bring stock to simmer while preparing the bowls for serving: Put 1 cup cooked rice noodles, 5 hand-torn basil leaves, 1 tablespoon hand-torn cilantro leaves, 5 hand-torn mint leaves, 1 tablespoon mung beans and 1 teaspoon green onions in each bowl.

5. Just before serving, add the fish sauce and the sliced flank steak to the simmering stock and switch to Keep Warm. Remove pot from heat to just cook through the meat. Add about 2 cups of the hot stock, with the cooked steak, to each prepared bowl with a squeeze of lime juice. If desired, stir in a dash of fish sauce, chili sauce and/or hoisin sauce. Taste and adjust seasoning as desired. Serve immediately.

Soup: 4 tablespoons fish sauce 1 pound flank steak, very thinly sliced

Ingredients for serving: 8 ounces rice noodles, cooked Fresh basil

Nutritional information per serving (1 cup):

Calories 777 (36% from fat) • carb. 50g • pro. 68g

fat 29g • sat. fat 14g • chol. 98mg • sod. 536mg

calc. 60mg • fiber 3g

Pasta e Fagioli

Try our hearty and healthy vegetarian version of

1 tablespoon olive oil 1 onion, chopped 1 carrot, cut into ½-inch dice 1 celery stalk, cut into ½-inch dice 3 garlic cloves, chopped 1 teaspoon dried oregano 1 teaspoon dried basil 1 pound dried cannellini or white beans,

1 bay leaf 6 cups water 4 cups vegetable broth 2 cans (14 ounces each) diced tomatoes

1½ teaspoons kosher salt 1½ cups tubetti, small macaroni or small

Chopped fresh parsley Freshly grated Parmesan

1. Put the olive oil into the cooking pot of the Cuisinart

Sauté. Add the onion, carrot, celery and garlic and sauté until fragrant and soft, about 5 minutes. Add the oregano, basil, beans, bay leaf and water. Secure the lid and select Beans. Set the time for 30 minutes. When the audible beep sounds, allow pressure to release naturally.

2. Once pressure is released completely,

the red indicator will drop. Remove the lid. Add the broth, diced tomatoes, salt and pasta. Secure the lid and select High Pressure. Set the time for 5 minutes. Once time expires, use Quick Pressure Release.

3. Taste and adjust seasoning as desired.

Serve with chopped fresh parsley and grated Parmesan on the side.

this classic Italian soup.

Makes about 12 cups

rinsed

with juice

shell pasta

Pressure Cooker and select

Lentil Soup

Simple, yet satisfying. This cool

weather favorite is ready in no time with

1 tablespoon olive oil 1 medium onion, finely chopped 1 carrot, peeled and cut into

2 garlic cloves, thinly sliced 1 small bay leaf 1 pound dried brown lentils 5 cups vegetable or chicken broth 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper ½ teaspoon fresh lemon juice

1. Put the oil into the cooking pot of the Cuisinart Once oil is hot, add the onion, carrot and garlic. Stir vegetables and cook until soft and fragrant, about 5 minutes.

2. Add the bay leaf, lentils and broth to the cooking pot. Secure lid and select Soup. Set time for 8 minutes. When the audible beep sounds, allow pressure to release naturally.

3. Once pressure has released completely, the red indicator will drop. Remove lid and add the salt, pepper and lemon juice. Discard the bay leaf. Taste and adjust seasoning as desired.

For variation, stir in chopped fresh spinach and freshly grated Parmesan when serving.

Calories 110 (16% from fat) • carb. 16g • pro. 7g

fat 2g • sat. fat 0mg • chol. 0mg • sod. 515mg

the pressure cooker!

Makes 8 cups

¼-inch dice

Pressure Cooker. Select Sauté.

Nutritional info per cup:

calc. 21mg • fiber 5g

Nutritional information per serving (1 cup):

Calories 246 (11% from fat) • carb. 46g • pro. 11g

fat 3g • sat. fat 0g • chol. 0mg • sod. 228mg

calc. 111mg • fiber 12g

Vegetarian Bean Chili

The smokiness of the chipotle not only

adds a lot of flavor (and some heat), but an

unexpected meatiness to the dish, making this

2 cups dried beans, soaked overnight,

1 tablespoon olive oil 1 ½-inch piece fresh ginger, peeled and

2 garlic cloves, finely chopped 1 small onion, finely chopped 1 teaspoon kosher salt, divided ¼ teaspoon freshly ground black pepper,

1 medium bell pepper (yellow or green

2 teaspoons chili powder ¼ teaspoon ground cumin ¼ teaspoon ground cinnamon 1 can (28 ounces) diced tomatoes,

2 tablespoons tomato paste 1 chipotle in adobo sauce, puréed with

2 cups vegetable broth Shredded Cheddar or Monterey Jack,

Fresh cilantro, for garnish

1. Put the olive oil into the cooking pot of the Cuisinart

Once the oil is hot, add the ginger, garlic and onion with a pinch each of the salt and pepper. Cook until softened and the onion is translucent, about 2 to 3 minutes. Add the bell pepper and the spices and cook to meld the flavors and cook the pepper, about 3 to 4 minutes. Add the drained beans, tomatoes, tomato paste, chipotle and sauce, broth and remaining salt and pepper.

a filling, but healthy, chili.

Makes about 7 cups

then drained (a mixture of beans works well for this dish – black, kidney, navy, adzuki, garbanzo, etc.)

finely chopped

divided

preferably, for color), cored, seeded and diced

drained

additional 1 teaspoon adobo sauce

for garnish

Pressure Cooker. Select Sauté.

2. Secure the lid and select Soup. Set the time for 20 minutes. When the audible beep sounds, allow pressure to release naturally.

3. Once the pressure is released completely, the red indicator will drop. Remove lid.

4. Taste and adjust seasoning as desired.

Nutritional information per serving (1 cup):

Calories 247 (10% from fat) • carb. 44g • pro. 14g

fat 3g • sat. fat 0g • chol. 0mg • sod. 728mg

calc. 117mg • fiber 14g

Artichokes with

Three Sauces

Perfect artichokes, ready in just 7 minutes! The

best part is that these can be made in advance

and served at room temperature with any one

½ cup water 4 medium artichokes 1 lemon, halved

1. Put water and the juice of one lemon into the cooking pot of the Cuisinart Cooker.

2. Prepare artichokes by cutting the stem off at the base to make an even, flat surface. Cut one-third off the top, and trim the outer layers of tough leaves.

3. Rub the cut parts of the artichoke with the remaining lemon halves. Place artichokes into the pot. Secure the lid and select High Pressure. Set timer for 7 minutes. When the audible beep sounds, use Quick Pressure Release.

4. Once pressure has released completely, the red indicator will drop. Remove lid.

5. Serve immediately with melted butter or one of our suggested dipping sauces.

Nutritional information per serving (one artichoke):

of our suggested sauces

Makes 4 artichokes

Pressure

Calories 76 (2% from fat) • carb. 17g • pro. 5g

fat 0g • sat. fat 0g • chol. 0mg • sod. 152mg

calc. 71mg • fiber 9g

Garlic-Chile Oil

A simple oil for the artichokes, any leftovers can

be used for dipping bread

Makes ½ cup

½ cup olive oil 4 garlic cloves, thinly sliced Pinch kosher salt Freshly ground black pepper Pinch red pepper flakes

Put the oil and garlic in a small saucepan set

over medium heat. Cook until garlic is fragrant, but not colored, 3 to 5 minutes. Remove from the heat, add the remaining ingredients and allow to cool. Cover and steep for 1 hour. Strain into a jar or small serving/dipping bowl (discard the garlic). The oil can be stored at room temperature for 24 hours, or in the refrigerator for up to 1 week (bring to room temperature before serving).

Nutritional information per serving (2 teaspoons):

Calories 82 (98% from fat) • carb. 0g • pro. 0g

fat 9g • sat. fat 1g • chol. 0mg • sod. 12mg

calc. 2mg • fiber 0g

Lemon-Thyme Butter

The melted butter coats the artichoke leaves

perfectly, and the hint of lemon brightens up this

delicious dipping sauce.

Makes about ½ cup

8 tablespoons (1 stick) unsalted butter 2 tablespoons fresh lemon juice 2 teaspoons fresh thyme leaves ½ teaspoon grated lemon zest Pinch kosher salt

Hollandaise

This classic sauce can be made in a blender,

food processor or by hand, but we have found

in our testing that the hand blender is the

quickest and most foolproof way to prepare it.

Makes 1½ cups

4 large egg yolks 1 tablespoon fresh lemon juice ¾ teaspoon kosher salt ½ pound (2 sticks) unsalted butter, melted

and kept slightly warm (not hot)

Warm water, as needed

1. Put the egg yolks, lemon juice and salt into

the blending cup of a hand blender (or a tall, shatterproof cup would work well). Slowly pour the warm butter into the cup, carefully leaving any white milk solids on the bottom of the pot behind. Allow to rest for about 1 minute.

2. Insert the blending shaft into the blending

cup so that the blade guard touches the bottom of the cup. Blend, using Low speed if available, keeping the blade on the bottom. Once the ingredients thicken and start to emulsify, continue processing, using a gentle up-and-down motion, until thick and all the ingredients are incorporated.

3. If sauce is too thick, blend in warm water, 1

teaspoon at a time, until desired consistency is achieved (approximately 2 tablespoons water total).

4. Taste and adjust seasoning as desired. Serve

immediately or transfer to a double boiler to keep warm.

Nutritional information per serving (1 tablespoon):

Calories 115 (97% from fat) • carb. 0g • pro. 1g

fat 12g • sat. fat 7g • chol. 76mg • sod. 109mg

calc. 6mg • fiber 0g

Put the butter in a small saucepan to melt.

Remove from heat and cool slightly. Add the remaining ingredients and stir to combine. Serve warm.

Nutritional information per serving (1 teaspoon):

Calories 67 (99% from fat) • carb. 0g • pro. 0g

fat 7g • sat. fat 5g • chol. 20mg • sod. 24mg

calc. 1mg • fiber 0g

+ 53 hidden pages

Cuisinart CPC-800 Series Instruction/recipe Booklet

Specifications and Main Features

Frequently Asked Questions

User Manual