Presto 8-Quart Aluminum Instructions Manual

8-Quart

Aluminum

Pressure Cooker

2006 by National Presto Industries, Inc.

Instructions and Recipes

Table of ConTenTs

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

Introduction ............................................ 2

Getting Acquainted....................................... 3

How to Use ............................................. 4

Important Safety Information.............................. 5

Care and Maintenance .................................... 6

Helpful Hints............................................ 8

Questions and Answers ................................... 9

Soups and Stocks ........................................ 10

Seafood................................................. 13

Poultry ................................................ 16

Meats .................................................. 20

Vegetables .............................................. 25

Dry Beans and Peas ...................................... 29

Grains ................................................. 31

Desserts ................................................ 33

Recipe Index ............................................ 36

Service and Parts Information ............................. 37

Warranty .............................................. 37

Visit us on the web at

www.GoPresto.com

1

This is a Listed appliance. The following Important Safeguards are recommended by most portable appliance manufacturers.

IMPORTANT SAFEGUARDS

To reduce the risk of personal injury or property damage, basic safety precautions should always be followed, including the following:

1. Read all instructions.

2. Always check the vent pipe before use. Hold cover up to light and look through vent pipe to be certain it is clear.

3. Always check the air vent/cover lock to be sure it moves freely before use.

4. Do not fill pressure cooker over 2⁄3 full. For soup, grains, and dry beans and peas which expand during cooking, do not fill cooker over

1

⁄

full. Overfilling may cause a risk of clogging the vent pipe and developing excess pressure. See food preparation instructions.

2

5. Do not pressure cook applesauce, cranberries, rhubarb, cereals, pastas, dried soup mixes, or any dry beans and peas which are not
listed on the chart on page 29. These foods tend to foam, froth, and sputter and may block the vent pipe, overpressure plug, and air
vent/cover lock.

6. This appliance cooks under pressure. Improper use may result in scalding injury. Make certain pressure cooker is properly closed
before operating; cover handle must be directly above the body handle. See “How To Use Instructions.”

7. Do not place the pressure cooker or attempt to pressure cook in a heated oven.

8. Extreme caution must be used when moving a pressure cooker containing hot liquids. Do not touch hot surfaces. Use handles or
knobs.

9. Do not open pressure cooker until internal pressure has been completely reduced, air vent/cover lock has dropped, and no steam
escapes when the pressure regulator is removed. See “How To Use Instructions.”

10. Caution: To ensure safe operation and satisfactory performance, replace the overpressure plug every time you replace the sealing
ring or sooner if it becomes hard, deformed, cracked, worn, or pitted. It is recommended that the sealing ring and overpressure plug
be replaced at least every two years.

11. Close supervision is necessary when the pressure cooker is used near children. It is not recommended that children use the pressure
cooker.

12. When normal operating pressure is reached, the pressure regulator will begin to rock. Gradually lower the heat to maintain a slow,
steady rocking motion. If the pressure regulator is allowed to rock vigorously excess steam will escape, liquid will be evaporated,
and food may scorch.

13. Caution: Do not use pressure cooker on an outdoor LP gas burner or gas range over 12,000 BTU’s.

14. Do not use this pressure cooker for other than intended use.

15. Do not use this pressure cooker for pressure frying with oil.

SAVE THESE INSTRUCTIONS

THIS PRODUCT IS FOR HOUSEHOLD USE ONLY.

InTroduCTIon

Welcome to the world of pressure cooking. With your new Presto Pressure Cooker, you’ll discover how fast and easy it is
to prepare a wide variety of delicious foods— especially foods that emphasize good health and nutrition along with good
taste.

The pressure cooker is perfect for the way we live and eat today. It’s ideal for preparing many of the lighter foods that help
keep us healthy and fit. It preserves flavors and nutrients, tenderizes leaner cuts of meat and, best of all, it cooks foods three
to ten times faster than ordinary cooking methods. And, it’s even possible to cook several foods in the pressure cooker at the
same time without the flavors intermingling.

We have included recipes for some traditional family favorites that are especially well suited to the many advantages of
pressure cooking. For your convenience, we have also provided nutritional information for all of the recipes in this book.

To help get started with your new pressure cooker, be sure to read the “
the next page.

GETTING ACQUAINTED

” section beginning on

2

GeTTInG aCquaInTed

Your pressure cooker is like a saucepan with a very special cover that locks in place. Air is automatically exhausted and steam
is sealed inside creating pressure within the unit. Under pressure, internal temperatures in the cooker are raised above the
normal boiling point of water, causing foods to cook faster. At 15 pounds of pressure, a temperature of 250° F. (or 121° C.)
is reached inside the pressure cooker. These higher temperatures speed cooking and the moist steam atmosphere tenderizes
meats naturally.

It is important to become familiar with the various parts of the pressure cooker (Fig. A) and to read the “HOW TO USE”
section beginning on page 4 before using the unit for the first time.

Pressure Regulator

Overpressure Plug

Sealing
Ring

Body

Fig. A

Vent Pipe

Air Vent /Cover Lock

Cover Handle

Body Handle

Cover

Cooking rack

Before the first use, remove the sealing ring (Fig. B) by simply pulling it out of the inside rim of the cover.

Wash sealing ring, cover, body, and cooking rack (Fig. A) in hot, sudsy water to remove any packaging material and white
manufacturing lubricant. Rinse all parts with warm water and dry. Then, replace the sealing ring, being careful to fit it under
the stop tabs and the lock pin (Fig. B) which are located on the inside rim of the cover.

Lock pin

Fig. B

Stop Tab

Sealing Ring

Stop Tab

3

How To use

To assure the very best results every time, carefully follow these step-by-step instructions for pressure cooking. You may find
it helpful to refer back to Fig. A on page 3.

1. Prepare ingredients according to the directions in the pressure cooking recipe you have selected. If a larger quantity is

desired, you may double ingredients as long as you do not overfill the pressure cooker (see page 5). Pour liquid into the
cooker body, as specified in the recipe or timetable. This liquid is usually water. However, some recipes will call for other
liquids, such as wine.

2. Place the cooking rack into the cooker, if called for in the recipe (see Helpful Hints on

page 7 for guidance on when to use).

3. IMPORTANT: Look through the vent pipe to make certain that it is clear before closing

the cover (Fig. C). See safety information on page 5.

Holding the body handle with your left hand and the cover handle with your right hand,

align the t mark on the cover with the  mark on the body handle and place the cover on
the cooker body (Fig. D). Move the cover handle slightly until the cover drops into posi­tion.

4. Close the cover securely by rotating it clockwise until the cover handle lines up with the

body handle. The pressure cooker is completely closed when the cover handle is directly

above the body handle (Fig. E).

5. Place the pressure regulator on the vent pipe (Fig. F). The pressure regulator will fit loosely

on the vent pipe. It will not touch the top of the pressure cooker cover.

6. Using a high heat setting on your stove, heat the pressure cooker until the pressure regula-

tor attains a gentle rocking motion.

Vent
Pipe

Note: Cover is shown in open
position. Rotate clockwise to
close.

t Mark

 Mark

Fig. D

Fig. C

NOTE: The air vent/cover lock may move up and down a few times when cooking first

begins as it automatically exhausts air from the pressure cooker. Steam will be notice­able. This is normal. When pressure begins to build, it slides up, locking the cover on.
Once the cooker has sealed, the air vent/cover lock will remain in the up position until
pressure is released (Fig. G).

7. Cooking time begins when the pressure regulator begins to rock gently. Gradually lower

the heat as necessary to maintain a slow, steady rocking motion and cook for the length
of time indicated in the recipe or timetable. If the pressure regulator is allowed to rock
vigorously, excess steam will escape. Therefore, too much liquid will evaporate and food
may scorch. Never leave your pressure cooker unattended at high heat settings. It could
boil dry, overheat, and cause damage to the pressure cooker.

8. When cooking time is complete, turn off burner. If using an electric stove, remove pres-

sure cooker from burner. Caution: Lift pressure cooker to remove it from the burner.

Sliding cookware can leave scratches on stovetops.

Air Vent/Cover
Lock in UP Position.
Pressure in Unit.

Air Vent/Cover Lock in
DOWN Position.
No Pressure in Unit.

Fig. E

Fig. F

Fig. G

Fig. H

Fig. I

4

9. Reduce pressure according to the recipe or timetable instructions. If the instructions say “Let the pressure drop of its own

accord,” set the pressure cooker aside to cool until pressure is completely reduced. If the instructions state, “Cool cooker
at once,” cool the pressure cooker under a running water faucet (Fig. H) or pour cold water over it, or place it in a pan
of cold water (Fig. I) until pressure is completely reduced. Note: Do not set hot cooker in a molded sink as it could

damage the sink.

Pressure is completely reduced when the air vent/cover lock has dropped.

If the air vent/cover lock remains in its raised position, there is still pressure inside the pressure cooker. Continue to cool

until the air vent/cover lock drops.

10. After pressure has been completely reduced, remove the pressure regulator. Always remove the pressure regulator

before opening the cover.

11. To open the cover, turn it counterclockwise until the t on the cover aligns with the  mark on the body handle. Then,

lift the cover toward you to keep any steam away from you. If the cover turns hard, there still may be some pressure in
the unit. Do not force the cover off. Continue to cool the pressure cooker until steam no longer is escaping from the vent
pipe, the air vent/cover lock has dropped, and the cover turns easily.

12. Food is ready to serve.

ImporTanT safeTy InformaTIon

Cooking under pressure enables you to prepare food both quickly and deliciously. If used properly, your pressure cooker is
one of the safest appliances in your kitchen. To ensure safe operation, make sure you always observe the following simple
rules whenever you use the pressure cooker:

1.

Never overfill the pressure cooker. — The pressure regulator is designed to maintain
cooking pressures at a safe level. It relieves excess pressure through the vent pipe as it
rocks back and forth. Many foods tend to expand when cooked. If the cooker is over­filled, expansion of food may cause the vent pipe to become blocked or clogged. If the
vent pipe becomes blocked, it cannot relieve excess pressure.

There are a few foods such as rice, grains, dry beans and peas, and soups which expand
so much or foam and froth while cooking that the cooker should never be filled above

1

⁄2 fill line. For other foods, never fill the cooker

the

above the 2⁄3 fill line.

2

⁄3 fill line

1

⁄2 fill line

Fig. J

For your convenience, both the 2⁄3 and 1⁄2 full levels are marked by indentations on the side of the pressure cooker body

2

(see Fig. J). The upper marking indicates the

⁄3 full level and the lower the 1⁄2 full level. In addition, in each section of

the recipes you will find instructions on the maximum fill level for each type of food.

Reminder: When cooking any food, do not let any portion extend above the maximum fill mark. When cooking

rice, grains, dry beans and peas, and soups, the cooker should never be more than

1

⁄2 full.

2. Always add cooking liquid. — If an empty pressure cooker is left on a hot burner or if a cooker boils dry and is left on

a heated burner, the cooker will overheat excessively causing possible discoloration and/or damage to the cooker.

3. Always look through the vent pipe before using the cooker to make sure it is clear. — If the vent pipe is blocked, it

cannot function as it should and thus cannot relieve excess pressure. Pressure may then build to unsafe levels. To clean
the vent pipe, see page 6.

4. Always fully close the pressure cooker. — The cooker is fully closed when the cover handle is directly above

the body handle. Your pressure cooker has specially designed lugs on the cover and body which lock the cover in
place when the cooker is fully closed. However, if the cooker is not fully closed, the lugs cannot lock the cover
onto the body. It’s possible that pressure could build inside the cooker and cause the cover to come off and re­sult in bodily injury or property damage. Always be sure the cover handle is directly above the body handle (see
page 4, Fig. E). Do not turn past handle alignment.

5. Never open the cooker when it contains pressure. — The air vent /cover lock provides a visual indication of pres-

sure inside the cooker. When it is up, there is pressure. When it is down, there is no pressure in the cooker and it can be
opened. If the pressure cooker is opened before all of the pressure is released, the contents of the cooker will erupt and
could cause bodily injury or property damage.

5

6. Replace the overpressure plug if it is hard, deformed, cracked, worn or pitted, or when replacing the sealing ring.

Replace the sealing ring if it becomes hard, deformed, cracked, worn, pitted, or soft and sticky. — The overpressure

plug is a secondary pressure relief valve which is designed to relieve excess pressure by releasing from the cooker cover in
the event that the vent pipe becomes blocked. The overpressure plug is made of rubber, and when new, is soft and pliable.
Over time, depending on the frequency and type of use, rubber becomes hard and inflexible. When hard and inflexible,
the overpressure plug loses its ability to act as a secondary pressure relief valve. It should be replaced immediately.

Should the overpressure plug ever be forced out of the cover due to excess pressure while cooking, it is important to call

the Test Kitchen at 1-800-368-2194. Do not attempt to use the released overpressure plug.

7. Always follow special procedures found in the instruction book when pressure cooking rice, grains, and dry beans

and peas. — During cooking, dry beans and peas tend to froth and foam which could cause the vent pipe to become
blocked. Therefore, dry beans and peas need to be soaked and cooked according to instructions beginning on page 29.
Using this method will keep foam at safe levels during cooking. Like dry beans and peas, rice and grains tend to froth
and foam during cooking; therefore, to contain foaming and frothing during the cooking period, rice and grains must be
prepared in a bowl in the pressure cooker according to directions on page 31.

8. Never pressure cook applesauce, cranberries, rhubarb, cereals, pastas, dried soup mixes, or dry beans and peas

which are not listed in the chart on page 29. — These foods expand so much as a result of foaming and frothing that
they should never be cooked under pressure.

Care and maInTenanCe

1. All parts of your pressure cooker, including the sealing ring and pressure regulator, are fully immersible for easy cleaning.

When washing the unit, however, the sealing ring should always be removed to allow easy cleaning of the inside rim of
the cover. The sealing ring should be washed with hot, sudsy water after each use.

2. To be sure the vent pipe is clear, hold the cover up to the light and look

through the vent pipe. Clean it with a small brush or pipe cleaner if it
is blocked or partially blocked (Fig. K). Also clean the vent pipe nut as
shown.

3. Oc c asion a l ly remove the air vent/cover lock in the pressure cooker cover

handle for cleaning. To remove the air vent/cover lock, place your finger over
the hole in the cover handle (Fig. M) and remove the white rubber gasket from
the air vent/cover lock on the underside of the cover
(Fig. L). Push the air vent /cover lock through
the top of the cover and wash it and the gasket in

Rubber Gasket

hot sudsy water. The metal shaft of the air vent /
cover lock may be cleaned with a nylon mesh
pad. Clean the hole in the cover handle with a

Cover Handle
Hole

small brush. After cleaning, reinsert the metal
shaft of the air vent /cover lock from the top side
of the cover down through the cover handle hole
(Fig. M). Place a finger over the handle hole (to keep

Fig. M

the cover lock from falling out) and turn the cover
over. Wet the rubber gasket and push onto the end of
the metal shaft until it snaps into the groove on the shaft.

4. The overpressure plug can also be removed for cleaning by pushing it out of its open-

Fig. L

Overpressure Plug

ing from the top of the cover. After cleaning, reinsert it by pushing the domed side of
the plug into the opening from the underside of the cover, until the bottom edge is fully
and evenly seated against the underside of the cover (Fig. N). When the overpressure
plug is properly installed, the word (TOP) will be visible on the overpressure plug when
viewing the outside of the cover.

Indented Portion

5. Iron and other minerals in water and foods may darken the inside of your aluminum

cooker. This discoloration will not affect the food cooked in the unit. These stains can be removed by using a solution of
water and cream of tartar. Use a tablespoon of cream of tartar for each quart of water and pour enough solution into the

2

cooker to cover the discoloration (do not fill over

⁄3 full). Close the cover securely, place the pressure regulator on the

Fig. K

Metal
Shaft

6

vent pipe, and heat until the pressure regulator rocks gently. Remove the cooker from the heat and allow it to stand for
two to three hours. Remove the pressure regulator and discard the contents. Scour thoroughly with a soap impregnated
steel wool pad; wash, rinse, and dry.

The outside surface of aluminum pressure cookers may be cleaned with a good silver polish if necessary. Staining may

result if the cooker is washed in the dishwasher. If food residue adheres to the pressure cooker body, clean with a vegetable
brush, a fine steel wool pad, or a fine kitchen cleanser.

6. When not in use, store your pressure cooker in a dry place with the cover inverted on the body. If the cover is locked on,
unpleasant odors may form inside the unit and the sealing ring could be damaged.

As is the case of all cookware, avoid chopping or cutting food inside the cooker with a knife or other sharp

7.

utensil.

8. If the body or cover handles become loose, tighten them with a screwdriver.

9. Do not strike the rim of the pressure cooker with any cooking utensil because this could cause nicks in the rim which

may allow steam to escape and prevent the pressure cooker from sealing.

10. The sealing ring, overpressure plug, and rubber gasket of the air vent/cover lock may shrink, become hard, deformed,

cracked, worn, or pitted with normal use. Exposure to high heat, such as a warm burner or oven top, will cause these
parts to deteriorate rapidly. When this happens, replace the sealing ring, overpressure plug, and small rubber gasket of
the air vent/cover lock. Replace the sealing ring and overpressure plug at least every two years.

Leakage between the cover and body is usually caused by shrinkage of the sealing ring after prolonged use. Replace the

sealing ring. Whenever you replace the sealing ring, replace the overpressure plug also.

11. Each time you clean or use your pressure cooker, check to be sure the bottom has not been damaged. Nicks and scratches
may leave sharp edges that can damage ceramic stovetops or other smooth surfaces. Lift pressure cooker to remove it
from burner. Sliding cookware could leave scratches on stovetops.

12. The formation of a small amount of moisture under the pressure regulator is normal when cooking first begins. It is the
result of the temperature of the regulator being lower than the rest of the unit.

A small amount of steam or moisture may also be visible around the overpressure plug and air vent/cov-

er lock as cooking begins. It should stop when pressure begins to build and the overpressure plug and air
vent/cover lock seal. If leakage continues, clean or replace the overpressure plug and/or air vent/cover lock
assembly. The pressure cooker will not seal if the gasket for the air vent/cover lock is cracked.

Do not operate your pressure cooker with continual leakage. If the preceding steps do not correct the problem, return

the entire unit to the Presto Factory Service Department (see page 37).

13. If for any reason the pressure cooker cannot be opened, contact the Consumer Service Department in Eau Claire, WI at
1-800-877-0441.

Any maintenance required for this product, other than normal household care and cleaning, should be performed by the

Presto Factory Service Department (see page 37).

7

Helpful HInTs

 Your favorite recipes may be adjusted for cooking in the pressure cooker by following the general directions in this book

2

for the particular type of food being cooked. Decrease the cooking time for your recipe by

⁄3 since pressure cooking is
much faster than ordinary cooking methods. For example, if your ordinary cooking method requires 45 minutes, in the
pressure cooker the cooking time will be 15 minutes. Because there is very little evaporation, the amount of liquid used

1

should be decreased. Use about

⁄2 cup more liquid than you’ll desire in your finished dish. But, remember, there must

always be water or some other liquid in the pressure cooker to produce the necessary steam.

 Use the cooking rack when it is desirable to cook foods out of the cooking liquid. When foods are pressure cooked out

of the liquid, flavors will not intermingle. Therefore, it is possible to cook several foods at once, as long as they have
similar cooking times. If it is desirable to blend flavors, do not use the cooking rack.

 Many different cooking liquids can be used in a pressure cooker. Wine, beer, bouillon, fruit juices, and of course water

all make excellent cooking liquids in the pressure cooker.

 Beautiful desserts and side dishes can be prepared in the pressure cooker, using individual or small metal molds or glass

custard cups, which are ovenproof. Fill molds
cooker on the cooking rack. Do not fill the pressure cooker over

2

⁄3 full to allow for expansion of food, and fit them loosely into the pressure

2

⁄3 full.

 If a recipe says to cook 0 minutes, cook food only until the pressure regulator begins to rock. Then cool pressure cooker

according to recipe.

 The pressure cooker is usually cooled at once for delicate foods such as custards and fresh vegetables. For other foods,

like meats, soups, and grains, let the pressure drop of its own accord.

 When pressure cooking at high altitudes, the cooking time needs to be increased 5% for every 1000 feet above the first

2000 feet. Following this rule, the times should be increased as follows:

3000 ft. ... 5% 5000 ft. ... 15% 7000 ft. ... 25%

4000 ft. ... 10% 6000 ft. ... 20% 8000 ft. ... 30%

Because pressure cooking times are increased at altitudes above 2000 feet, an additional

1

⁄2 cup cooking liquid will be

needed.

 If you have any questions on recipes, time charts, or the operation of your pressure cooker, call or write: Test Kitchen,

National Presto Industries, Inc., 3925 North Hastings Way, Eau Claire, Wisconsin 54703-3703, phone [phone]
(email: [e-mail]). When writing, please include a phone number and a time when you can be reached
during weekdays, if possible. Written inquiries will be answered promptly by letter or telephone.

8

quesTIons & answers

Occasionally the cover is hard to open or close. What causes this? What should I do?

In order for pressure to build inside your pressure cooker, the unit has a special cover which provides an airtight fit. Because
of this, you may find that on occasion the cover may be difficult to open or close. The following suggestions will help if this
happens:

If the cover seems hard to close, press the palm of your hand on the cover area
directly opposite the cover handle while moving the cover handle to the closed
position with your other hand.

If, after browning meat or poultry, the cover is difficult to close, it may be due
to expansion of the pressure cooker body from heating. Remove the cover and
allow the pressure cooker body to cool slightly and try again. Do not place the
pressure cooker back on the burner until it is fully closed.

If necessary, to help make the cover easier to open and close, a very light coat­ing of cooking oil may be applied to the sealing ring and to the underside of the
lugs on the pressure cooker body (Fig. O). Use a pastry brush, a piece of cloth,
or your fingertips and be sure to wipe off any excess oil.

What can be done if the food prepared in the pressure cooker has more liquid than desired?

Simmer to evaporate the excess liquid. Next time you prepare the same recipe, you may want to use less liquid.

How does one prevent overcooking?

Remember to begin timing as soon as the pressure regulator begins to rock gently. It is very important to accurately time the
cooking period. A Presto



kitchen timer is very helpful for this purpose. Also be sure to follow the recipe instructions for

cooling the pressure cooker.

Apply Cooking
Oil Here

Apply
Cooking

Oil Here

Fig. O

What if the food is not completely done after the recommended cooking time?

Simply bring the cooker back up to pressure and cook the food a minute or two longer.

Can I use my aluminum pressure cooker on all types of ranges?

Your pressure cooker will work on gas, electric coil and ceramic glass (smoothtop) ranges. In addition, stainless steel pres­sure cookers will work on induction ranges.

When cooking first begins, is it normal for steam to escape and moisture to form on the cover and between the han­dles?

It is normal for steam to escape and a slight amount of moisture leakage to form on the cover and between the handles when
cooking first begins. If leakage continues, the cover handle may not be properly aligned with the body handle and, therefore,
the cover lock cannot engage.

Is it normal for the air vent/cover lock to rise up partially and drop back down when cooking first begins?

It is possible that the air vent/cover lock will move up and down slightly when cooking first begins. Do not be concerned.
The air vent/cover lock will remain in the up position once the cooker has sealed. However, if the air vent/cover lock con­tinues to move up and down or rises partially, tap it lightly with the tip of a knife. If it does not rise once you have tapped
it, the following may be occurring:

1. The burner is not hot enough.

2. The cooker is not fully closed (see page 4).

3. There is insufficient liquid to form steam.

4. The gasket for the air vent/cover lock needs to be replaced (see page 6).

9

soups and sToCks

The pressure cooker is perfect for preparing delicious, nourishing soups and stocks in minutes instead of the hours taken by
ordinary methods.

Stocks form the base for most great soups and sauces, and you can even substitute a stock for water in many recipes to add
extra flavor. Traditionally, stocks are made by simmering bones and scraps for hours to extract all their flavor. With the pres­sure cooker, you can do the same thing in just minutes by following the simple directions on the following pages.

We’ve also included a few favorite soup recipes and, if you have a favorite recipe of your own, try it in the pressure cooker
using one of the recipes in this book as your guide. If adding dry beans and peas, they must first be soaked according to
directions on page 29. Do not pressure cook soups containing barley, rice, pasta, grains, dry beans and peas which
are not listed in the chart on page 29, and dried soup mixes because they have a tendency to foam, froth, and sputter and
could block the vent pipe.

Cooked barley, rice, grains, pasta, dry beans and peas which are not listed in the chart on page 29, and dried soup mixes
should be added to the soup after pressure cooking.

FOR SOUPS AND STOCKS,

DO NOT FILL PRESSURE COOKER OVER

1

⁄2 FULL!

OPERATING THE COOKER WITHOUT COOKING LIQUID OR

ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.

CHICKEN SOUP

1

⁄2 cup chopped onion

11⁄2 pounds chicken, cut into serving
pieces
4 cups water
1⁄2 cup sliced carrots

Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe
and cook 12 minutes with pressure regulator rocking slowly. Let pressure drop of its
own accord. Remove pieces of chicken from cooker and let cool. Remove meat from bones
and return meat to cooker. Heat through.

Nutrition Information Per Serving 4 servings
160 Calories, 8 g Fat, 54 mg Cholesterol

Delicious Soups From Chicken Soup...

CHICKEN SOUP STOCK — Strain Chicken Soup to make stock.

CHICKEN NOODLE SOUP — Bring soup to a boil. Add fine noodles and simmer, un-

covered, 10 to 15 minutes. Salt and pepper to taste.

CHICKEN DUMPLING SOUP — Mix together 1 beaten egg,

1

⁄2 teaspoon salt. Stir in 11⁄8 cups flour. Drop mixture from teaspoon into bubbling

Chicken Soup in cooker. Simmer dumplings uncovered 6 minutes.

CHICKEN RICE SOUP — Add 1 cup cooked rice to Chicken Soup. Heat through. Salt
and pepper to taste.

1⁄4 cup chopped celery
1 teaspoon salt
1⁄4 teaspoon black pepper

1

⁄2 cup milk, and

6 servings

6 servings

6 servings

10

BROWN BEEF SOUP

11⁄2 pounds lean beef, cut into 1-inch
cubes
4 cups water
1⁄2 cup chopped onion
1⁄2 cup sliced carrots

1

⁄4 cup chopped celery
1 bay leaf
1 teaspoon parsley flakes
1 teaspoon salt
1⁄4 teaspoon black pepper

Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe
and cook 12 minutes with pressure regulator rocking slowly. Let pressure drop of its

own accord.

Nutrition Information Per Serving 4 servings
295 Calories, 15 g Fat, 110 mg Cholesterol

Delicious Soups From Brown Beef Soup...

BROWN BEEF SOUP STOCK — Strain Brown Beef Soup to make stock.

ONION SOUP — Pour 2 tablespoons vegetable oil into cooker and sauté 1

1

⁄2 cups thinly

sliced onions. Stir onions into 6 cups Brown Beef Soup Stock in cooker. Season with

1

⁄4 teaspoon pepper. Close cover securely. Place pressure regulator on vent pipe and cook

2 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.
Ladle into soup bowls. Top with Parmesan cheese. If desired, garnish with croutons or
toasted French bread.

6 servings

BEEF TOMATO SOUP — Add 2 cups tomato juice and 1 cup cooked rice to Brown Beef
Soup. Heat through.

8 servings

BLACK BEAN SOUP

2 cups dry black beans
1 tablespoon olive or vegetable oil
1 cup chopped onion
3 cloves garlic, minced
1-2 jalapeño chiles, seeded, deveined,
minced
1 tablespoon chili powder
11⁄2 teaspoons oregano
1⁄2 teaspoon allspice

Soak beans according to instructions on page 50. Pour oil in pressure cooker. Sauté onion,
garlic, chiles, chili powder, oregano, and allspice for 2 minutes. Stir in beans, chicken stock,
carrots, brown sugar, and vinegar. Close cover securely. Place pressure regulator on vent
pipe and cook 12 minutes with pressure regulator rocking slowly. Let pressure drop of
its own accord. Remove 1 cup of bean mixture, place in blender and purée until smooth.
Return to pressure cooker and stir in fresh cilantro.

Nutrition Information Per Serving 8 servings
231 Calories, 3 g Fat, 0 mg Cholesterol

4 cups chicken stock or broth
2 cups sliced carrots, 3⁄4-inch thick
1 tablespoon packed brown sugar
2 teaspoons white wine vinegar

  •••••••

1 cup loosely packed fresh cilantro,
chopped
Salt to taste

11

SAFFRON FISH STEW

1 can (141⁄2 ounces) chicken broth
1⁄4 cup dry white wine
4 new red potatoes, quartered
3 carrots, cut into 1⁄2-inch chunks
1 medium onion, finely chopped
2 cloves garlic, minced
1⁄4 cup chopped parsley
1 bay leaf

Pinch of saffron threads
or 1⁄4 teaspoon turmeric

  •••••••

1 pound firm fish (halibut, haddock,
cod, pollack) fresh or thawed, cut
into 8 pieces
1 small red pepper, cut into chunks
1 cup frozen peas, thawed

Place broth, wine, potatoes, carrots, onion, garlic, parsley, bay leaf, and saffron in pressure
cooker. Close cover securely. Place pressure regulator on vent pipe and cook 2 minutes
with pressure regulator rocking slowly. Cool cooker at once. Add fish, pepper, and peas.
Close cover securely. Place pressure regulator on vent pipe and cook 1 minute with pres-
sure regulator rocking slowly. Cool cooker at once. Discard bay leaf.

Nutrition Information Per Serving 8 servings
174 Calories, 1 g Fat, 40 mg Cholesterol

MINESTRONE

1 pound lean beef, cut into 1-inch

cubes
5 cups water
1 can (14-15 ounces) diced tomatoes
1⁄2 cup chopped onion
1 cup sliced carrots
1⁄4 cup chopped celery
1 clove garlic, minced
2 tablespoons parsley flakes
11⁄2 teaspoons basil

1 teaspoon salt
1 bay leaf

1

⁄4 teaspoon black pepper

  •••••••

1 can (16 ounces) Great Northern
beans
1 can (15 ounces) cut green beans,
drained
2 ounces fine noodles

Place beef, water, tomatoes, onions, carrots, celery, garlic, parsley, basil, salt, bay leaf, and
pepper in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 10
minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.
Add Great Northern beans, green beans, and noodles. Simmer uncovered 10 minutes. Gar­nish with Parmesan cheese, if desired.

Nutrition Information Per Serving 10 servings
234 Calories, 6 g Fat, 44 mg Cholesterol

POTATO SOUP

1 tablespoon vegetable oil
1 cup finely chopped onions
1⁄2 cup finely sliced celery
3 cups chicken broth
4 cups peeled, diced potatoes
1⁄4 teaspoon white pepper

Heat oil in pressure cooker over medium heat. Sauté onion and celery until soft. Add broth,
potatoes, pepper, and basil to pressure cooker. Close cover securely. Place pressure regulator
on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Let pressure
drop of its own accord. Remove 2 cups of potato mixture; place in blender or food proces­sor and process until smooth. Return to pressure cooker and stir in evaporated milk.

Nutrition Information Per Serving 6 servings
160 Calories, 2 g Fat, 2 mg Cholesterol

1⁄4 teaspoon basil

  •••••••

1 can (12 ounces) evaporated skim
milk
Salt to taste

12

ZESTY HOMEMADE CHILI

11⁄2 pounds ground beef
1 can (8 ounces) tomato sauce
1⁄2 cup water
1 cup chopped onion
3⁄4 cup chopped green pepper
2 cloves garlic, finely chopped
1 tablespoon chili powder
1 teaspoon salt

1 teaspoon ground cumin
1⁄2 teaspoon black pepper
1⁄2 teaspoon oregano
1⁄4 teaspoon cayenne pepper

  •••••••

1 can (15 ounces) kidney beans,
drained and rinsed

Turn heat selector to medium and brown meat. Add remaining ingredients except kidney
beans. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with
pressure regulator rocking slowly. Let pressure drop of its own accord. Stir in kidney
beans and heat through.

Nutrition Information Per Serving 4 servings
432 Calories, 17 g Fat, 111 mg Cholesterol

seafood

Seafood is the basis of some of the healthiest and most nutritious meals you can make. It is an excellent source of protein, a
good source of minerals, and some vitamins, and it’s low in fat and sodium.

Steaming in the pressure cooker brings out the finest, fullest flavors of seafood. The cooking time required is directly related
to the thickness of the seafood. To be safe, if the fish you are cooking seems thin for its weight or if it weighs less than the
recipe specifies, reduce the cooking time. Overcooking tends to toughen seafood.

FOR FISH AND SEAFOOD,

2

DO NOT FILL PRESSURE COOKER OVER

⁄3 FULL!

OPERATING THE COOKER WITHOUT COOKING LIQUID OR

ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.

SALMON STEAKS MOUTARDE

4 small salmon steaks, 1-inch thick

4 tablespoons Dijon-style mustard
3-4 sprigs fresh thyme or 1⁄2 teaspoon
dried thyme
1 tablespoon olive or vegetable oil
1 small onion, chopped
1 clove garlic, minced

Spread each steak with 1 tablespoon mustard. Press 1 thyme sprig into mustard on each
steak or sprinkle with dried thyme. Pour oil into cooker. Turn heat selector to medium and
sauté onion and garlic until tender. Stir in wine and bay leaf. Place steaks on rack in cooker.
Close cover securely. Place pressure regulator on vent pipe and cook 2 minutes with pres-
sure regulator rocking slowly. Cool cooker at once. Carefully remove steaks and rack.
Keep steaks warm. Discard bay leaf. Mix 2 tablespoons mustard with cornstarch. Stir into
liquid in pressure cooker. Heat until sauce boils and thickens, stirring constantly. Serve
sauce with salmon steaks.

Nutrition Information Per Serving 4 servings
218 Calories, 9 g Fat, 20 mg Cholesterol

VARIATION: Substitute halibut for salmon steaks.

1 cup dry white wine
or chicken broth
1 bay leaf
  •••••••
2 tablespoons Dijon-style mustard
1 tablespoon cornstarch

13

“SCAMPI-STYLE” SHRIMP

1 pound medium, raw shrimp, peeled

and deveined
3 tablespoons margarine
2 tablespoons minced green onion
6 cloves garlic, minced
2 teaspoons lemon juice

Pat shrimp dry with paper towels. Place margarine in cooker. Turn heat selector to medium
and melt margarine. Sauté onion and garlic. Stir in lemon juice and salt. Cook until bubbly.
Pour into metal bowl which will fit loosely in cooker. Stir in shrimp. Cover bowl firmly with
aluminum foil. Pour water into cooker. Place bowl on rack in cooker. Close cover securely.
Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking
slowly. Cool cooker at once. Stir in parsley and lemon peel.

Nutrition Information Per Serving 4 servings
205 Calories, 11 g Fat, 173 mg Cholesterol

1⁄4 teaspoon salt
1 cup water

  •••••••

2 tablespoons minced parsle
1⁄4 teaspoon grated lemon peel

SHRIMP JAMBALAYA

1 cup long grain white rice
11⁄2 cups water
1 cup water

  •••••••

1 can (14-15 ounces) stewed tomatoes
1⁄2 cup chicken broth
1⁄2 pound precooked ham, diced
1⁄2 cup chopped onion
1⁄2 cup chopped celery
1⁄2 cup chopped green pepper
2 cloves garlic, minced

1 bay leaf
1 teaspoon basil
1⁄2 teaspoon thyme
1⁄2 teaspoon chili powder
1⁄4 teaspoon black pepper
1⁄4 teaspoon salt
1⁄4 teaspoon hot sauce

  •••••••

1 pound precooked shrimp, peeled
and deveined

Combine rice and 11⁄2 cups water in a metal bowl which will fit loosely in cooker. Cover
bowl firmly with aluminum foil. Pour 1 cup water into cooker. Place bowl on rack in cooker.
Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pres-
sure regulator rocking slowly. Let pressure drop of its own accord. Open cooker and
set rice aside to steam. Remove rack and water.

Add remaining ingredients, except shrimp, to cooker; stir well. Close cover securely. Place
pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking
slowly. Cool cooker at once. Stir in shrimp; cook uncovered over medium heat until shrimp
is heated through, 2 to 3 minutes. Serve over rice.

Nutrition Information Per Serving 6 servings
252 Calories, 3 g Fat, 157 mg Cholesterol

LEMON ’N DILL COD AND BROCCOLI

1 pound frozen cod fillets,
1-inch thick
Dill weed

Cut fish into 4 pieces. Sprinkle with dill weed, lemon pepper, and salt. Pour 1 cup water
into cooker. Arrange fish and broccoli on rack in cooker. Close cover securely. Place pres­sure regulator on vent pipe and cook 2 minutes with pressure regulator rocking slowly.

Cool cooker at once.

Nutrition Information Per Serving 4 servings
103 Calories, 1 g Fat, 49 mg Cholesterol

lemon pepper

Salt
1 cup water
2 cups broccoli, cut into bite size
pieces

14

SEAFOOD GUMBO

1 cup long grain white rice
11⁄2 cups water
1 cup water

  •••••••

21⁄2 cups chicken broth
1 pound medium, fresh shrimp,
peeled and deveined
1 pound sole fillets, cut into
2-inch pieces
1 can (14-15 ounces) diced tomatoes
1 cup chopped onion
3⁄4 cup chopped green pepper

Combine rice and 11⁄2 cups water in a metal bowl which will fit loosely in cooker. Cover
bowl firmly with aluminum foil. Pour 1 cup water into cooker. Place bowl on rack in cooker.
Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pres-
sure regulator rocking slowly. Let pressure drop of its own accord. Open cooker and
set rice aside to steam. Remove rack and water.

Add broth, shrimp, sole, tomatoes, onion, green pepper, garlic, bay leaves, parsley, basil,
thyme, red pepper, and salt to cooker. Close cover securely. Place pressure regulator on vent
pipe and cook 1 minute with pressure regulator rocking slowly. Cool cooker at once.
Combine water and cornstarch. Stir into hot mixture. Heat until sauce thickens, stirring
constantly. Stir in okra. Heat for 3 to 4 minutes. Discard bay leaf. Serve over rice.

Nutrition Information Per Serving 9 servings
224 Calories, 2 g Fat, 101 mg Cholesterol

2 cloves garlic, minced
2 bay leaves
2 tablespoons parsley
1 teaspoon basil
1⁄2 teaspoon thyme
1⁄4 teaspoon ground red pepper
1⁄4 teaspoon salt

  •••••••

1⁄4 cup cold water
2 tablespoons cornstarch
1 package (10 ounces) frozen sliced
okra, thawed

MARINATED TUNA

1 pound tuna steak, 1-inch thick

1⁄4 cup lemon juice
2 tablespoons olive oil
1 tablespoon soy sauce

Place tuna steaks in a shallow glass dish. Combine remaining ingredients except water; pour
over tuna. Marinate for 30 minutes, turning fish once. Remove tuna from marinade and place
tuna on rack in cooker. Pour marinade and water into cooker. Place pressure regulator on vent
pipe and cook 2 minutes with pressure regulator rocking slowly. Cool cooker at once.

Nutrition Information Per Serving 4 servings
170 Calories, 6 g Fat, 52 mg Cholesterol

2 cloves garlic, minced
1 teaspoon ginger
1⁄2 teaspoon black pepper
1⁄2 cup water

SEAFOOD TIMETABLE

Pour 1 cup water into cooker. Position rack in cooker. Place seafood on rack in cooker. Do
not fill cooker over

cook according to chart. Cool cooker at once.

SEAFOOD COOKING
(FRESH OR THAWED) TIME

Crab Legs 0 to 1 minute

Fish Fillets (1-inch thick) 2 minutes

Salmon Fillets (1-inch thick) 2 minutes

Scallops (Large) 1 minute

2

⁄3 full. Close cover securely. Place pressure regulator on vent pipe and

SEAFOOD COOKING
(FRESH OR THAWED) TIME

Shrimp

Medium to Large
(36 to 40 count) 0 to 1 minute
Large (21 to 25 count) 1 minute

Tuna Fillets (1-inch thick) 2 minutes

15

poulTry

A host of great, light meals can evolve from chicken and other poultry when prepared in the pressure cooker. Be it a tender
fillet with a delightful, light sauce or a savory casserole with a host of nutritious vegetables, you’ll find the pressure cooker
is perfect for preparing your favorites in a hurry.

Try the following recipes and enjoy tasty poultry in a variety of ways or prepare your own favorite poultry dishes. It’s not
necessary to brown poultry before pressure cooking, but you may do so if you like. Searing tends to seal in the natural juices,
while cooking without browning lets the flavor of the various ingredients intermingle for some spectacular taste combinations.
For crispier chicken, you may want to put the chicken under the broiler for a few minutes after pressure cooking.

2

FOR POULTRY, DO NOT FILL PRESSURE COOKER OVER

NO PORTION OF THE POULTRY SHOULD EXTEND ABOVE

2

⁄3 FULL MARK (SEE PAGE 5).

THE

OPERATING THE COOKER WITHOUT COOKING LIQUID OR

ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.

CHICKEN BREASTS TARRAGON

1

1 tablespoon vegetable oil
4 boneless, skinless chicken breast
halves
1⁄2 cup white wine
Worcestershire sauce
1⁄2 cup white wine
1⁄4 cup chopped onion
1⁄4 cup sliced celery

⁄4 cup sliced carrot
1 teaspoon tarragon
1 teaspoon salt
1⁄4 teaspoon black pepper

  •••••••

1⁄4 cup water
1 tablespoon cornstarch

⁄3 FULL!

Pour oil into cooker. Turn heat selector to medium and brown chicken. Add remaining
ingredients except cornstarch and water. Close cover securely. Place pressure regulator on
vent pipe and cook 4 minutes with pressure regulator rocking slowly. Cool cooker at
once. Remove chicken and keep warm. Combine water and cornstarch. Stir into sauce. Heat
until sauce thickens, stirring constantly.

Nutrition Information Per Serving 4 servings
219 Calories, 5 g Fat, 69 mg Cholesterol

CALIFORNIA CHICKEN

2 tablespoons vegetable oil
6 boneless, skinless chicken breast
halves
1 teaspoon rosemary
3 cloves garlic, peeled and sliced
1⁄2 cup white wine

Pour oil into cooker. Turn heat selector to medium and brown chicken. Season chicken with
rosemary. Place chicken in cooker. Cover chicken with garlic. Combine wine, broth, and
parsley; pour over chicken. Close cover securely. Place pressure regulator on vent pipe and
cook 4 minutes with pressure regulator rocking slowly. Cool cooker at once. Garnish
chicken with lemon slices.

Nutrition Information Per Serving 6 servings
191 Calories, 6 g Fat, 69 mg Cholesterol

1

⁄2 cup chicken broth
1⁄4 cup chopped parsley

  •••••••

1⁄2 lemon, thinly sliced
Salt and pepper to taste

16

CHUTNEY CHICKEN

6 boneless, skinless chicken breast

halves
1 can (14-15 ounces) diced tomatoes
1 can (4 ounces) chopped green
chilies
1⁄2 cup raisins
1⁄3 cup mango chutney

1 tablespoon vinegar
1 tablespoon brown sugar
1⁄4 teaspoon allspice

  •••••••

1⁄4 cup water
1 tablespoon cornstarch

Place all ingredients except cornstarch and water in cooker. Close cover securely. Place pres­sure regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly.
Let pressure drop of its own accord. Remove chicken and keep warm. Combine water
and cornstarch. Stir into sauce. Heat until sauce thickens, stirring constantly.

Nutrition Information Per Serving 6 servings
258 Calories, 3 g Fat, 73 mg Cholesterol

SOY CHICKEN

4 boneless, skinless chicken breast

halves
1⁄2 cup water
1⁄4 cup low sodium soy sauce

Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe
and cook 4 minutes with pressure regulator rocking slowly. Let pressure drop of its

own accord.

Nutrition Information Per Serving 4 servings
169 Calories, 2 g Fat, 69 mg Cholesterol

1⁄2 cup sliced mushrooms
1⁄2 onion, sliced
1⁄2 cup sliced celery
3 tablespoons brown sugar

SWEET ’N SOUR CHICKEN WINGS

18 chicken wings
1 can (8 ounces) pineapple chunks,
undrained
1 red pepper, cut into 1-inch pieces
1 medium onion, cut into 1-inch
pieces
1⁄2 cup sliced celery
1⁄3 cup vinegar

Place chicken wings, pineapple chunks and juice, pepper, onion, and celery in cooker. Mix
vinegar, brown sugar, soy sauce, catsup, Worcestershire sauce, and ginger in small bowl;
pour into cooker. Close cover securely. Place pressure regulator on vent pipe and cook 3
minutes with pressure regulator rocking slowly. Cool cooker at once. Remove chicken,
pineapple, and vegetables to a warm platter. Mix cold water and cornstarch. Stir into hot
liquid. Heat until sauce thickens, stirring constantly. Pour sauce over chicken, pineapple,
and vegetables. Serve with steamed rice, if desired, see page 54.

Nutrition Information Per Serving 6 servings
418 Calories, 24 g Fat, 113 mg Cholesterol

NOTE: DO NOT INCREASE THIS RECIPE.

1⁄4 cup brown sugar
2 tablespoons soy sauce
1 tablespoon catsup
1⁄2 teaspoon Worcestershire sauce
1⁄4 teaspoon ground ginger

2 tablespoons cold water
2 tablespoons cornstarch

•••••••

17

CHICKEN CACCIATORE

3 pound chicken, cut into serving
pieces
1 cup diced tomatoes
1⁄3 cup white wine
11⁄2 cups sliced onions
1⁄2 cup chopped carrots
1⁄2 cup chopped celery

2 cloves garlic, minced
2 tablespoons minced parsley
1 teaspoon oregano
1 teaspoon salt
1⁄

  •••••••

1 can (6 ounces) tomato paste

teaspoon black pepper

4

Place all ingredients except tomato paste in pressure cooker. Close cover securely. Place
pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking
slowly. Cool cooker at once. Place chicken on warm platter. Stir tomato paste into sauce
in cooker. Simmer until thickened. Pour over chicken.

Nutrition Information Per Serving 6 servings
291 Calories, 14 g Fat, 90 mg Cholesterol

HERBED CHICKEN

1 tablespoon vegetable oil
1 cup chopped onion
1 tablespoon chopped garlic
3 pounds chicken thighs, skinned
1 cup chicken broth
1 tablespoon chopped parsley
1⁄2 cup chopped celery leaves

1 teaspoon oregano
1 teaspoon basil

  •••••••

1 can (4 ounces) sliced black olives
2 tablespoons cold water
2 tablespoons flour
Salt and pepper to taste

Pour oil into cooker. Turn heat selector to medium and sauté onion and garlic; remove.
Brown chicken. Add onion, garlic, broth, parsley, celery leaves, oregano, and basil. Close
cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure
regulator rocking slowly. Cool cooker at once. Remove chicken to a warm dish. Add olives
to liquid and heat. Mix cold water with flour. Stir into hot broth. Heat until sauce thickens,
stirring constantly. Pour sauce over chicken.

Nutrition Information Per Serving 6 servings
250 Calories, 8 g Fat, 115 mg Cholesterol

BAYOU BOUNTY CHICKEN

3 pound chicken, cut into
serving pieces
1 can (28 ounces) whole
tomatoes, undrained, cut up
11⁄2 cups chopped onion
1⁄2 cup chopped green pepper

Add all ingredients except rice to pressure cooker. Close cover securely. Place pressure
regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Let
pressure drop of its own accord. Serve chicken and sauce over rice.

Nutrition Information Per Serving 6 servings
394 Calories, 14 g Fat, 90 mg Cholesterol

1

⁄2 cup chopped celery
2 cloves garlic, minced
1 tablespoon extra-spicy
seasoning blend

  •••••••

Hot cooked rice (see page 54)

18

TURKEY BREAST

3-4 pound turkey breast
1 tablespoon vegetable oil
11⁄2 cups water
1 onion, chopped

1⁄2 cup chopped celery
1⁄2 teaspoon poultry seasoning
Salt and pepper to taste

Pour oil into cooker. Turn heat selector to medium and brown turkey on all sides. Add re­maining ingredients. Close cover securely. Place pressure regulator on vent pipe and cook
35 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.
Thicken gravy, if desired.

Nutrition Information Per Serving 6 to 8 servings
197 Calories, 8 g Fat, 76 mg Cholesterol

ARROZ CON POLLO

1 (3 to 31⁄2-pound) chicken, cut
into serving pieces
Paprika
Salt and pepper
2 tablespoons olive oil
2 medium onions, chopped
1 clove garlic, minced
1 cup chicken broth
1 bay leaf
1⁄2 teaspoon crushed red pepper

Sprinkle chicken with paprika, salt, and pepper. Pour oil into pressure cooker. Turn heat
selector to medium and brown chicken, a few pieces at a time, and remove. Add onions and
garlic to pressure cooker. Sauté until tender. Return chicken to pressure cooker. Add broth,
bay leaf, red pepper, and saffron. Close cover securely. Place pressure regulator on vent pipe
and cook 8 minutes with pressure regulator rocking slowly. Cool cooker at once. Stir in
peas, olives, tomato, and pimientos. Close cover securely. Place pressure regulator on vent
pipe and cook 0 minutes. Let pressure drop of its own accord. Stir in cooked rice.

Nutrition Information Per Serving 6 servings
462 Calories, 19 g Fat, 93 mg Cholesterol

1

⁄4 teaspoon crushed saffron threads

  •••••••

1 package (10 ounces) frozen
green peas
1 cup sliced green olives
1 tomato, peeled, chopped
1 jar (4 ounces) pimientos, drained,
sliced
  •••••••
Hot cooked rice (see page 54)

POULTRY TIMETABLE

It is not necessary to brown poultry before pressure cooking, but you may do so if you like.
After browning remove poultry from cooker and pour liquid into cooker. Place poultry on
rack in cooker.

2

DO NOT FILL PRESSURE COOKER OVER

NO PORTION OF THE POULTRY SHOULD EXTEND

ABOVE THE

CUPS OF COOKING TIME
POULTRY LIQUID (MINUTES)

2

⁄3 FULL MARK (SEE PAGE 5).

Whole Chicken (21⁄2 to 3 pounds) 1 13 to 15

Chicken (cut into serving pieces) 1 8

Chicken Breast (boneless) 1 3 to 4*

Turkey Breast** (3 to 4 pounds) 1

*Cool cooker at once (see page 4).

1

⁄2 35

19

⁄3 FULL!

meaTs

When it comes to creating juicy, tender, flavorful meat dishes, the pressure cooker has no equal. Even budget cuts of meat
that usually require slow, moist-heat cooking will turn out succulent and savory— in very little time in the pressure cooker.

An important step when preparing meat in the pressure cooker is to sear meat to a crispy brown on all sides to seal in natural
juices. This can be done right in the pressure cooker. The following recipes were written for fresh or completely thawed meats.
To cook frozen meats, thaw one half hour or more so that the surface of the meat will sear crispy brown. Then increase the
cooking times given in the recipes. Frozen beef, veal, and lamb should be cooked 25 minutes per pound. Frozen pork should
be cooked 30 minutes per pound.

Cooking time will vary depending on the size and thickness of the cut, the distribution of fat and bone, the grade and cut of
the meat, and the degree of doneness desired.

After cooking, if gravy is desired, stir 1 to 2 tablespoons of flour or cornstarch into
pressure cooker and slowly pour in flour mixture, stirring to blend. Heat to boiling, stirring constantly for 1 minute or until
thickened. Season with salt and pepper.

FOR MEAT, DO NOT FILL PRESSURE COOKER

2

OVER

⁄3 FULL! NO PORTION OF THE MEAT SHOULD

2

EXTEND ABOVE THE

⁄3 FULL MARK (SEE PAGE 5).

OPERATING THE COOKER WITHOUT COOKING LIQUID OR

ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.

BEEF POT ROAST

3 pounds beef pot roast
1 tablespoon vegetable oil
2 cups water

Salt and pepper
1 small onion, chopped
1 bay leaf

1

⁄4 cup cold water. Heat cooking liquid in

Pour oil into cooker. Turn heat selector to medium and brown roast well on all sides; remove
roast. Pour water into cooker. Place roast on rack in cooker. Season roast with salt, pepper,
onions, and bay leaf. Close cover securely. Place pressure regulator on vent pipe and cook
45 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.
Thicken gravy, if desired.

Nutrition Information Per Serving 6 servings
297 Calories, 20 g Fat, 72 mg Cholesterol

PORCUPINE MEATBALLS

1 pound lean ground beef
1⁄3 cup uncooked long-grain white rice
2 tablespoons tomato paste
1 teaspoon salt
1⁄4 teaspoon pepper
1⁄2 cup chopped onion

Combine ground beef, rice, tomato paste, salt, and pepper; mix well. Form into 8 balls. Place
meatballs in cooker. Add onion, celery, and green pepper. Combine tomato sauce, water,
sugar, and mustard. Pour over meatballs. Close cover securely. Place pressure regulator on
vent pipe and cook 12 minutes with pressure regulator rocking slowly. Cool cooker at

once.

Nutrition Information Per Serving 4 servings
350 Calories, 17 g Fat, 77 mg Cholesterol

1⁄4 cup sliced celery
1⁄4 cup chopped green pepper
1 cup tomato sauce
1⁄2 cup water
1 tablespoon sugar
1⁄2 teaspoon dry mustard

20

SWISS STEAK

2 pounds round steak, 1-inch thick
1 can (8 ounces) tomato sauce
1⁄2 cup water
1 cup chopped onion

Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe
and cook 18 minutes with pressure regulator rocking slowly. Cool cooker at once.
Thicken sauce, if desired.

Nutrition Information Per Serving 6 servings
251 Calories, 9 g Fat, 98 mg Cholesterol

1⁄2 cup chopped green pepper
1⁄2 cup sliced celery
1⁄
1⁄

teaspoon salt

2

teaspoon pepper

4

BEEF STEW

1 pound lean beef, cut into 1-inch
cubes
1 cup water
1 large onion, sliced

  •••••••

4 small potatoes, quartered
1 cup frozen green beans

Place beef, water, and onion in cooker. Close cover securely. Place pressure regulator on vent
pipe and cook 8 minutes with pressure regulator rocking slowly. Cool cooker at once.

Add potatoes, green beans, carrots, tomatoes, salt, and pepper to cooker. Close cover se­curely. Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator
rocking slowly. Cool cooker at once.

Mix water and flour; stir into stew. Heat until stew thickens, stirring constantly.

Nutrition Information Per Serving 4 servings
347 Calories, 7 g Fat, 73 mg Cholesterol

1 cup sliced carrots
1 cup diced tomatoes
1 teaspoon salt
1⁄4 teaspoon black pepper

  •••••••

1⁄4 cup cold water
1 tablespoon flour

SPAGHETTI MEAT SAUCE

1 pound lean ground beef
1 can (14 to 15 ounces) diced
tomatoes

1

⁄2 cup water
1 cup chopped onion
1⁄2 cup chopped celery
1⁄2 cup diced green pepper
1 clove garlic, minced
2 teaspoons sugar

Turn heat selector to medium and brown beef. Stir in remaining ingredients except tomato
paste. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with
pressure regulator rocking slowly. Cool cooker at once. Stir in tomato paste and simmer,
uncovered, to desired thickness. Serve sauce over spaghetti. Sprinkle with Parmesan cheese,
if desired.

Nutrition Information Per Serving 6 servings
229 Calories, 12 g Fat, 51 mg Cholesterol

1 teaspoon salt
1 teaspoon parsley flakes
1⁄2 teaspoon oregano
1⁄2 teaspoon basil
1⁄4 teaspoon thyme
1⁄8 teaspoon red pepper
3 drops hot pepper sauce

  •••••••

1 can (6 ounces) tomato paste

21

APRICOT BARBECUE PORK ROAST

3 pound boneless rolled pork roast
1⁄
1⁄2 cup teriyaki sauce
1⁄3 cup apricot preserves
1⁄4 cup cider vinegar
1⁄4 cup packed dark brown sugar

cup catsup

2

1 teaspoon crushed red pepper
1 teaspoon dry mustard

1

⁄4 teaspoon black pepper
1 large onion, sliced
2 cups water

Place pork roast in a large plastic bag or glass dish. Combine catsup, teriyaki sauce, preserves,
vinegar, brown sugar, red pepper, mustard, and pepper. Mix thoroughly and pour over pork.
Refrigerate overnight. Remove pork; reserve marinade. Brown pork on all sides in pressure
cooker over medium heat; remove.

Place cooking rack, half of sliced onion, and water in cooker. Place pork roast on rack in
cooker and arrange remaining onion evenly on top of roast. Close cover securely. Place pres­sure regulator on vent pipe and cook 60 minutes with pressure regulator rocking slowly.
Let pressure drop of its own accord. Place reserved marinade in saucepan and simmer
until thickened, stirring occasionally. Remove roast and onions from pressure cooker. Add
onions to thickened marinade and serve with sliced pork. Onions may be puréed before
adding to sauce and served with rice, if desired.

Nutrition Information Per Serving 8 servings
332 Calories, 13 g Fat, 77 mg Cholesterol

BARBECUE SPARERIBS

3 pounds spareribs, cut into serving
pieces
1 cup water

  •••••••

1 cup catsup
1⁄2 cup water

1⁄2 cup vinegar
1⁄4 cup chopped onion
1⁄4 cup sugar
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon celery seed

Place ribs and water in cooker. Close cover securely. Place pressure regulator on vent pipe
and cook 5 minutes with pressure regulator rocking slowly. Cool cooker at once. Drain
off liquid. Mix remaining ingredients; pour over ribs in cooker. Stir to coat ribs. Close cover
securely. Place pressure regulator on vent pipe and cook 10 minutes with pressure regula-
tor rocking slowly. Let pressure drop of its own accord. Remove ribs. Simmer sauce,
uncovered, to desired thickness.

Nutrition Information Per Serving 6 servings
427 Calories, 27 g Fat, 107 mg Cholesterol

CORNED BEEF

3 pounds corned beef
2 cups water

Pour 2 cups water into cooker. Rub garlic powder into all surfaces of corned beef. Place
corned beef on rack in cooker. Add bay leaf. Close cover securely. Place pressure regulator
on vent pipe and cook 60 minutes with pressure regulator rocking slowly. Let pressure

drop of its own accord.

Note: If seasoning packet is provided with corn beef, use packet and omit bay leaf.

Nutrition Information Per Serving 6 servings
295 Calories, 18 g Fat, 103 mg Cholesterol

1 tablespoon garlic powder
1 bay leaf

22

STUFFED PORK CHOPS

2 tablespoons vegetable oil
4 1-inch thick boneless pork chops,
with deep pocket cut in each
1 cup chopped onion

3

⁄4 cup chopped celery

1⁄2 cup corn

1 cup bran flakes, crushed
2 tablespoons water
1⁄2 teaspoon dried sage
11⁄2 cups water
Salt and pepper to taste

Pour oil into cooker. Turn heat selector to medium and brown pork chops. Remove from
cooker. Sauté onions and celery in cooker. Stir in corn, bran flakes, 2 tablespoons water, and

1

sage; remove from cooker. Stuff pork chops with mixture. Pour 1

⁄2 cups water into cooker.

Place pork chops on rack in cooker. Close cover securely. Place pressure regulator on vent pipe
and cook 16 minutes with pressure regulator rocking slowly. Cool cooker at once.

Nutrition Information Per Serving 4 servings
430 Calories, 20 g Fat, 133 mg Cholesterol

PORK LOIN ROAST

3 pound pork loin roast
1 tablespoon vegetable oil
2 cups water

Pour vegetable oil into cooker. Turn heat selector to medium and brown roast well on all
sides. Remove roast from cooker. Pour water into cooker. Place roast on rack in cooker.
Season with salt, pepper, and sliced onion. Close cover securely. Place pressure regulator
on vent pipe and cook 55 minutes with pressure regulator rocking slowly. Let pressure

drop of its own accord.

Nutrition Information Per Serving 6 servings
483 Calories, 27 g Fat, 171 mg Cholesterol

Salt and pepper
1 onion, sliced

STUFFED FLANK STEAK

1 tablespoon margarine
1⁄2 cup chopped onion
1⁄2 cup chopped celery
1 clove garlic, minced
6 tablespoons beef broth, divided
1 cup bread crumbs
1⁄2 teaspoon salt

Add margarine to cooker. Turn heat selector to medium and sauté onion, celery, and garlic.
Mix in 2 tablespoons of the broth, bread crumbs, salt, marjoram, thyme, and pepper. Spread
stuffing mixture on one steak; top with remaining steak. Secure with toothpicks or metal
skewers. Place steak in cooker; stir in remaining 4 tablespoons broth and tomatoes. Close
cover securely. Place pressure regulator on vent pipe and cook 18 minutes with pressure
regulator rocking slowly. Let pressure drop of its own accord.

Nutrition Information Per Serving 4 servings
237 Calories, 12 g Fat, 47 mg Cholesterol

1⁄4 teaspoon marjoram
1⁄4 teaspoon thyme
1⁄8 teaspoon black pepper
1 pound flank steak, cut into
2 equal pieces
1 cup diced tomatoes

23

LAMB STEW

1 pound lamb stew meat, cut into
1-inch cubes
1 cup water
1 large onion, sliced
1 tablespoon Worcestershire sauce
1 large clove garlic, minced

  •••••••

4 small potatoes, quartered

1 cup baby-cut carrots
1 teaspoon salt
1⁄4 teaspoon black pepper

  •••••••

1⁄4 cup cold water
1 tablespoon flour

Place lamb, water, onion, Worcestershire sauce, and garlic in cooker. Close cover securely.
Place pressure regulator on vent pipe and cook 6 minutes with pressure regulator rocking
slowly. Cool cooker at once.

Add potatoes, carrots, salt, and pepper. Close cover securely. Place pressure regulator on vent
pipe and cook 3 minutes with pressure regulator rocking slowly. Cool cooker at once.

Mix water and flour thoroughly; stir into stew. Heat until stew thickens, stirring
constantly.

Nutrition Information Per Serving 4 servings
315 Calories, 6 g Fat, 74 mg Cholesterol

MEAT TIMETABLE

Brown meat well and remove from cooker. Pour liquid into cooker. Place meat on rack in
cooker.

2

DO NOT FILL PRESSURE COOKER OVER

NO PORTION OF THE MEAT SHOULD EXTEND ABOVE THE

2

⁄3 FULL MARK (SEE PAGE 5).

CUPS OF COOKING TIME
MEAT LIQUID (MINUTES)

⁄3 FULL!

BEEF Chuck Roast 3 pounds 2 45 – 50
Corned Beef 3 pounds 2 60

1

Rolled Rib Roast 3 pounds 1

⁄2 30 – 35

Round Steak 1″ thick 1 18*

1

Round Steak
Short Ribs 1

⁄2″ thick 1 10*

1

⁄2 25

HAM Slice 3 pounds 11⁄2 30 – 35

1

Picnic 3 pounds 1

⁄2 30 – 35

LAMB Chops 1″ thick 1 12*

1

Chops

⁄2″ thick 1 5*

Leg of Lamb 3 pounds 2 35-45
PORK Chops 1″ thick 1 15*

1

Chops

⁄2″ thick 1 8*
Butt Roast 3 pounds 2 55
Loin Roast 3 pounds 2 55
Steak 1″ thick 1 12*

1

Steak

⁄2″ thick 1 5*

VEAL Chops 1″ thick 1 12*

1

Chops

⁄2″ thick 1 5*
Roast 3 pounds 2 45 – 50
Steak 1″ thick 1 10*

*Cool cooker at once (see page 4).

24

VeGeTables

Vegetables have assumed new importance and prominence on the menu. Health-conscious cooks feature an abundance of
vegetables on the family meal plan, while restaurants increasingly cater to a more “vegetable-conscious” clientele.

Pressure cooking is the preferred method for preparing vegetables. Because of the fast cooking time and super-heated steam,
vegetables retain most of their natural color, texture, flavor, and nutrients. And pressure cooking offers an additional health
advantage, because so much more natural taste is retained, vegetables require much less salt and seasonings.

A garden variety of fresh or frozen vegetables can be cooked at the same time in the pressure cooker. By using the cooking
rack to keep them out of the cooking liquid, each vegetable retains its own distinctive flavor and appearance. Just be sure
that all vegetables cooked together require the same cooking time. It is important to accurately time the cooking period,
because vegetables cook very quickly in the pressure cooker. If you wish to blend the vegetable flavors, place them in the
cooking liquid and omit the rack.

FOR FRESH AND FROZEN VEGETABLES,

DO NOT FILL PRESSURE COOKER OVER

2

⁄3 FULL!

OPERATING THE COOKER WITHOUT COOKING LIQUID OR

ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.

CABBAGE WITH APPLES

1

8 cups shredded cabbage
1 small onion, thinly sliced
1 small tart apple, peeled, cored,
and chopped

⁄2 cup chicken broth
2 tablespoons frozen apple juice
concentrate, thawed
Salt and pepper to taste

Add all ingredients to cooker. Close cover securely. Place pressure regulator on vent pipe
and cook 4 minutes with pressure regulator rocking slowly. Cool cooker at once.

Nutrition Information Per Serving 6 servings
50 Calories, 0 g Fat, 0 mg Cholesterol

GLAZED ROOT VEGETABLES

2 tablespoons margarine
2 medium turnips, peeled, cut into
eighths
8 ounces baby carrots
2 medium parsnips, peeled, sliced
1⁄2-inch thick
1 cup chicken broth

2 tablespoons sugar
2 teaspoons ground ginger

  •••••••

1⁄4 cup cold water, optional
1 tablespoon cornstarch, optional
Salt and pepper to taste

Heat margarine in pressure cooker over medium heat; add turnip wedges and carrots and
sauté for 3 minutes. Add parsnips, chicken broth, ginger, and sugar. Close cover securely.
Place pressure regulator on vent pipe and cook 1 minute with pressure regulator rocking
slowly. Cool cooker at once. Combine water and cornstarch. Stir into sauce. Heat until
sauce thickens, stirring constantly.

Nutrition Information Per Serving 8 servings
77 Calories, 3 g Fat, 0 mg Cholesterol

25

GARLIC MASHED POTATOES

2 pounds russet potatoes, peeled
and diced
4 large cloves garlic
11⁄2 cups chicken broth

Place all ingredients except margarine and salt and pepper in cooker. Close cover securely.
Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rock-
ing slowly. Cool cooker at once. Allow potatoes, garlic, and broth to remain in cooker.
Mash potatoes using a potato masher or hand mixer until desired consistency is reached.
Add margarine.

Nutrition Information Per Serving
6 servings
127 Calories, 4 g Fat, 0 mg Cholesterol

  •••••••

1 tablespoon margarine
Salt and pepper to taste

ARTICHOKES ’N SAUCE

1 cup water
1 tablespoon vegetable oil

Pour water and oil into cooker. Place artichokes on rack in cooker. Close cover securely.
Place pressure regulator on vent pipe and cook 10 minutes with pressure regulator
rocking slowly. Cool cooker at once. Serve with your choice of the following sauces.

Nutrition Information Per Serving 3 servings
60 Calories, 0 g Fat, 0 mg Cholesterol

1

GARLIC SAUCE —Combine

⁄4 cup margarine, melted and 2 cloves minced garlic. Serve

warm.
HERB YOGURT —Combine 1 cup plain yogurt,

1

dill weed, and
ITALIAN SAUCE — Combine

⁄4 teaspoon salt. Serve chilled.

1

⁄2 cup mayonnaise and 1⁄4 cup Italian style salad dressing.

Serve chilled.

3 artichokes

1

⁄4 cup finely chopped carrots, 1⁄2 teaspoon

MAPLE GLAZED SWEET POTATOES

1

⁄2 cup water

3 sweet potatoes, peeled, cut into
1 to 11⁄2-inch chunks

3

⁄4 cup maple flavored syrup

Place sweet potatoes in pressure cooker. Combine remaining ingredients and pour over
potatoes. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes
with pressure regulator rocking slowly. Cool cooker at once.

Nutrition Information Per Serving 6 servings
125 Calories, 2 g Fat, 0 mg Cholesterol

1 tablespoon melted margarine
1⁄2 teaspoon salt

26

FRESH AND FROZEN VEGETABLE TIMETABLE

When using the vegetable timetables below and on page 28, cook the vegetables the
minimum amount of time indicated if you prefer your vegetables crisp. If you prefer your
vegetables soft, cook them the maximum amount of time indicated. TO PREVENT OVER­COOKING, COOL COOKER AT ONCE AFTER COOKING VEGETABLES, EXCEPT
WHEN NOTED.

If the timetable says to cook 0 minutes, this means to cook food until the pressure regulator
begins to rock, then cool cooker at once.

Quantity of vegetables does not change pressure cooking times. More mature vegetables
may require longer pressure cooking times than given in chart.

To assure even heating, separate a block of frozen vegetables.

For fresh and frozen vegetables, pour liquid into cooker. Place vegetables on rack in
cooker.

FOR FRESH AND FROZEN VEGETABLES,

DO NOT FILL PRESSURE COOKER OVER

2

⁄3 FULL!

FRESH VEGETABLE TIMETABLE

VEGETABLE

Artichoke Whole, 6 to 8 ounces 1 10

Asparagus Stems cut into 1-inch pieces 1 0 – 1

Beans (green, wax) Whole or sliced 1 1 – 3

Beets Whole, 2

Broccoli Flowerets 1 0 – 2

Brussels Sprouts Small, 1-inch diameter 1 1 – 3

Cabbage (red, green) Wedges, 2-inch thick 1 3 – 5

Thinly sliced 1 2 – 3

Carrots Baby cut 1 3 – 5

1

⁄2-inch slices 1 3 – 5

Cauliflower Flowerets 1 0 – 2

SIZE

1

⁄2-inch diameter 11⁄

CUPS OF

LIQUID

COOKING TIME

(MINUTES)

2

15 – 16

Collards* Leaves coarsely chopped,

Corn on-the-cob Whole, 2

Eggplant Cubed, 1 to 1

Kale Leaves coarsely chopped,

Parsnips Sliced,

* Do not use rack; place in cooking liquid.

stems thinly sliced

1

⁄2-inch diameter 1 3

1

⁄2-inches thick 1 2 – 3

Sliced,

1

⁄2-inch thick 1 2

stems thinly sliced

1

⁄2-inch thick 1 0 – 2

1 3 – 4

1 1 – 2

27

FRESH VEGETABLE TIMETABLE (CONTINUED)

VEGETABLE

SIZE

CUPS OF

LIQUID

COOKING TIME

(MINUTES)

Peas Shelled 1 0 – 2

Peppers Whole 1 0 – 3

Potatoes (sweet) Sliced, 1 to 1

Sliced,

Potatoes (white) Whole, 2

Whole, 1

Sliced,

Sliced,

1

⁄2- inches thick 1 6 – 8

1

⁄2-inch thick 1 4 – 5

1

⁄2-inch diameter 11⁄

1

⁄2-inch diameter 1 10

3

⁄4-inch thick 1 5

1

⁄2-inch thick 1 3

2

15

Rutabaga Cubed or sliced, 1-inch thick 1 3

Spinach Whole leaves 1 0

Squash

Quartered 1 12

(winter) acorn†

Squash

Halved 1 12

(winter) spaghetti†

Squash
(yellow, zucchini)

Sliced, 1-inch thick 1 1

Sliced,

1

⁄4 to 1⁄2-inch thick 1 0 – 1

Swiss Chard Whole leaves 1 0 – 1

Turnips Sliced or cubed,

† Let pressure drop of its own accord.

3

⁄4-inch thick 1 3 – 5

FROZEN VEGETABLE TIMETABLE

VEGETABLE

Asparagus (cut, spears) 1 2

Beans (green, wax, french style) 1 1 – 2

Broccoli 1 1 – 2

Brussels Sprouts 1 2 – 3

Cauliflower 1 1 – 2

Corn Cut 1 1 – 2

Corn on Cob 1 2 – 3

Lima Beans 1 1 – 2

Mixed Vegetables 1 1 – 2

Peas 1 1 – 2

Peas and Carrots 1 1 – 2

Spinach 1 2 – 4

CUPS OF

LIQUID

COOKING TIME

(MINUTES)

28

dry beans and peas

The pressure cooker is ideal for preparing dry beans and peas quickly. However, dry beans and peas have a tendency to froth
and foam during cooking, which could cause the vent pipe to become blocked. Therefore, it is necessary to use the follow-

ing cautions when pressure cooking dry beans and peas:

(1) Never fill the cooker over the
(2) Add 1 tablespoon vegetable oil for cooking.
(3) Allow pressure to drop of its own accord.

SOAKING BEANS AND PEAS — Soaking is strongly recommended for all beans and peas, except lentils and black-eyed

peas, for even cooking and to remove water-soluble, gas-producing starches. Soaking can be done using the traditional or
the quick-soak method.

Traditional method: Clean and rinse beans; cover with three times as much water as beans. Soak 4 to 8 hours. Drain.
Quick method: Clean and rinse beans; cover with three times as much water as beans. Bring beans to a boil and boil for 2

minutes. Remove from heat, cover, and let stand for 1 to 2 hours. Drain.
COOKING BEANS AND PEAS — After soaking, rinse beans and remove any loose skins. Place beans in pressure cooker.

Add fresh water to just cover the beans and add 1 tablespoon vegetable oil. Close cover securely. Place pressure regulator on
vent pipe and cook according to the times in the timetable below. For more firm beans for salads and side dishes and when
cooking less than 2 cups of beans or peas, use the shorter time. For soups and stews, use the longer time. After cooking is

complete, allow pressure to drop of its own accord.

1

⁄2 full line (this includes beans, ingredients, and water).

FOR DRY BEANS AND PEAS,

DO NOT FILL PRESSURE COOKER OVER

1

⁄2 FULL!

OPERATING THE COOKER WITHOUT COOKING LIQUID OR

ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.

DRY BEANS AND PEAS TIMETABLE

Soak beans and peas, except lentils and black-eyed peas, according
to information above. Add 1 tablespoon vegetable oil to cooking

liquid. DO NOT COOK SPLIT PEAS.

FOR DRY BEANS AND PEAS, DO NOT FILL

PRESSURE COOKER OVER

COOKING TIME
BEANS AND PEAS (MINUTES)

Adzuki 1 – 3

Anasazi 1 – 3
Black Beans 2 – 4
Black-eyed Peas 2 – 4*
† Chickpeas (garbanzo) 7 – 10
Great Northern Beans 2 – 5
Kidney Beans 1 – 3
Lentils (brown, green) 3 – 5*

† Lima Beans (large) 0 – 1
† Lima Beans (baby) 1 – 3

Navy Beans (pea) 1 – 3
Peas (whole yellow, green) 6 – 9
Pinto Beans 3 – 6
Red beans 3 – 6
Soy beans (beige) 8 – 11

* cooking time is for unsoaked beans
† add 1⁄2 to 1 teaspoon salt to soaking and cooking water to keep

bean skins intact.

1

⁄2 FULL!

29

LENTIL CURRY

1 tablespoon vegetable oil
3⁄4 cup chopped onion
3 cups water
1 cup lentils
1⁄2 tablespoon coriander

Pour oil into cooker. Turn heat selector to medium and sauté onions. Add water, lentils,
coriander, curry powder, and ginger. Close cover securely. Place pressure regulator on vent
pipe and cook 3 minutes with pressure regulator rocking slowly. Let pressure drop of
its own accord. Stir in salt.

Nutrition Information Per Serving 4 servings
190 Calories, 2 g Fat, 0 mg Cholesterol

1

⁄2 tablespoon curry powder

1⁄2 teaspoon ground ginger

  •••••••

1⁄2 teaspoon salt

BAKED BEANS

2 cups navy beans
3 cups water
1⁄4 cup catsup
1⁄4 cup molasses
1 8-ounce slice uncooked ham, diced
1 medium onion, minced

Soak beans according to instructions on page 29. Drain. Add drained navy beans and re­maining ingredients except salt to cooker. Close cover securely. Place pressure regulator
on vent pipe and cook 35 minutes with pressure regulator rocking slowly. Let pressure

drop of its own accord.

Nutrition Information Per Serving 6 servings
264 Calories, 4 g Fat, 5 mg Cholesterol

1⁄3 cup brown sugar
1⁄2 teaspoon dry mustard
1⁄4 teaspoon black pepper
  •••••••
Salt to taste

SAVORY WHITE BEANS

2 cups navy beans
3 cups chicken broth
1 cup chopped onion
1 cup sliced carrots
1 tablespoon minced garlic
1 tablespoon vegetable oil

Soak beans according to instructions on page 29; drain. Add all ingredients except salt to
cooker. Close cover securely. Place pressure regulator on vent pipe and cook 2 minutes with
pressure regulator rocking slowly. Let pressure drop of its own accord.

Nutrition Information Per Serving 7 servings
254 Calories, 3 g Fat, 0 mg Cholesterol

1 small bay leaf
1⁄2 teaspoon thyme
1⁄4 teaspoon rosemary
1⁄4 teaspoon black pepper
  •••••••
Salt to taste

30

GraIns

Grains are an important, but often little recognized, part of a healthy diet. They contribute complex carbohydrates, soluble and
insoluble fiber, and other nutrients. Yet with all these benefits, grains are low in fat. Grains can be prepared quickly and con­veniently with the pressure cooker. With a pressure cooker it is not necessary to soak or simmer grains for several hours.

During cooking many grains tend to froth, foam, and sputter and could cause the vent pipe to become blocked.
Therefore, to contain frothing and foaming during the cooking period, grains must be prepared in a bowl covered
with aluminum foil in the pressure cooker. Preparing grains in a bowl also minimizes cleanup which can be difficult if the

grains stick to the bottom of the cooker.

The bowl can be metal, such as stainless steel, or oven-safe glass. If using glass, increase cooking time by 1 to 5 minutes
depending on the length of the recommended cooking time.

FOR GRAINS, DO NOT FILL PRESSURE COOKER OVER

OPERATING THE COOKER WITHOUT COOKING LIQUID OR

ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.

GRAIN TIMETABLE

Combine the desired grain and the amount of water or broth indicated in the table below in
a bowl which fits loosely in the pressure cooker. Cover bowl securely with aluminum foil.
Pour two cups water into cooker. Place bowl on rack in cooker. Close cover securely. Place
pressure regulator on vent pipe and cook for the time indicated in the table below. After
pressure cooking, allow pressure to drop of its own accord. Using tongs or hot pads,
carefully remove bowl from cooker. Remove foil. Before serving, separate the grains by
lifting gently with a fork while steaming. It may be necessary to allow excess moisture to
evaporate from some grains. If excessive moisture remains, drain before using grains.

FOR GRAINS, DO NOT FILL PRESSURE COOKER OVER

1

⁄2 FULL!

1

⁄2 FULL!

CUPS LIQUID COOKING TIME
GRAIN (1 CUP) IN BOWL (MINUTES)

Amaranth 1

Barley (Hulled) 2

Barley (Pearl) 2

3

⁄4 4 – 5

1

⁄2 25 – 28

1

⁄2 9 – 12

Buckwheat 2 3 – 4

Bulgar 1

1

⁄2 2 – 3

Millet 2 9 – 10

Oats (whole groats) 1 20 – 25

Oats (steel cut) 2 4 – 5

Quinoa 1

Rice (brown) 1

Rice (white) 1

Rye Berries 1

1

⁄2 1

1

⁄2 10 – 12

1

⁄2 5 – 8

1

⁄2 20 – 25

Spelt 2 25 – 30

Wheat berries 2 25 – 30

Wild Rice 1

1

⁄2 20 – 25

31

SEASONED RICE PILAF

2 tablespoons margarine
1 small onion, chopped
2 cups long grain white rice
2 cups chicken broth
13⁄4 cups water

1

⁄2 teaspoon salt
1⁄2 teaspoon oregano
1⁄4 teaspoon pepper
2 cups water

Place margarine in cooker. Turn heat selector to medium to melt margarine. Add onions;

3

sauté until tender. Combine onion with rice, broth, 1

⁄4 cup water, salt, oregano, and pepper
in a metal bowl which will fit loosely in cooker. Cover bowl firmly with aluminum foil. Pour
2 cups water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure
regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Let
pressure drop of its own accord. Open cooker, remove foil, and set rice aside to steam.

Nutrition Information Per Serving 8 servings
210 Calories, 4 g Fat, 0 mg Cholesterol

VARIATION: GRECIAN RICE PILAF

After pressure has dropped of its own accord, combine rice,

3

⁄4 cup peas, 1⁄2 cup sliced ripe

olives, and 1 red pepper, coarsely chopped. Allow rice to steam uncovered 5 minutes.

BROWN RICE WITH VEGGIES

1 cup natural brown rice
11⁄2 cups chicken stock or broth
1 large tomato, peeled, seeded,
chopped

1

⁄2 cup diced carrot

1

⁄2 cup diced celery

1

⁄2 cup diced green pepper

Combine rice and chicken stock in a metal bowl which fits loosely in cooker. Stir in veg­etables and almonds. Cover bowl firmly with aluminum foil. Pour 2 cups water into cooker.
Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe
and cook 10 minutes with pressure regulator rocking slowly. Let pressure drop of its
own accord. Open cooker, remove foil, and set rice aside to steam. Stir in parsley.

Nutrition Information Per Serving 4 servings
290 Calories, 10 g Fat, 0 mg Cholesterol

1

⁄2 cup sliced green onion
1 package (2 ounces) sliced blanched
almonds
2 cups water

  •••••••

1⁄4 cup chopped parsley

WILD RICE WITH RAISINS AND PECANS

1 tablespoon vegetable oil
1 medium onion, finely chopped
11⁄2 cups wild rice
2 cups beef broth

Pour oil into cooker. Turn heat selector to medium and sauté onion. Combine onion with
wild rice and beef broth in a metal bowl which fits loosely in cooker. Cover bowl firmly with
aluminum foil. Pour water into cooker. Place bowl on rack in cooker. Close cover securely.
Place pressure regulator on vent pipe and cook 25 minutes with pressure regulator rocking
slowly. Let pressure drop of its own accord. Open cooker and remove aluminum foil; add
raisins and allow to steam for 5 minutes. Remove bowl from cooker; stir in pecans.

Nutrition Information Per Serving 8 servings
167 Calories, 5 g Fat, 0 mg Cholesterol

2 cups water

  •••••••

3⁄4 cup golden raisins
1⁄3 cup pecans, toasted

32

RISOTTO WITH ARTICHOKE HEARTS AND SUN-DRIED TOMATOES

1 tablespoon olive oil
1 cup arborio rice
2 cloves garlic, minced
2 cups chicken broth

1

⁄3 cup white wine

1

⁄3 cup dried tomatoes, chopped

2 cups water

Heat oil in pressure cooker over medium heat; add rice and stir for 2 minutes until coated
and slightly translucent. Add garlic and cook for 1 minute. Combine rice, garlic, broth, white
wine, and tomatoes in a metal bowl which fits loosely in cooker. Cover bowl firmly with
aluminum foil. Pour water into cooker. Place bowl on rack in cooker. Close cover securely.
Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking
slowly. Let pressure drop of its own accord. Open cooker and remove foil. Stir artichoke
hearts, Parmesan cheese, and thyme into rice.

Nutrition Information Per Serving 4 servings
220 Calories, 5 g Fat, 4 mg Cholesterol

   ••••••• 

1 can (13
drained and coarsely chopped
1⁄4 cup grated Parmesan cheese
11⁄2 tablespoons fresh thyme
or 11⁄2 teaspoons dried thyme
Salt and pepper to taste

3

⁄4 ounces) artichoke hearts,

desserTs

Add a fabulous finale to any meal with desserts prepared in your pressure cooker. Pressure cooking gives an even texture to
pudding and a satiny feel to custards.

Desserts may be prepared in oven-safe custard cups or any metal mold which will fit loosely in the pressure cooker. Fill

2

molds only

⁄3 full to allow for expansion of food. Cover securely with aluminum foil shaped to the sides of the mold. Place
the mold or custard cups on the cooking rack in the cooker. Up to three custard cups of dessert can be pressure cooked at a
time in the 4-quart cooker and up to six in the 6-quart cooker. For the 6-quart cooker, place three custard cups on the cooking
rack. Then, stack the other three custard cups opposite the bottom three custard cups.

To test custards for doneness, insert a knife into the center. If the knife comes out clean, it is done. If not, it will be necessary
to bring the cooker back up to pressure and cook the custard a minute or two longer.

Do not cook applesauce, cranberries, or rhubarb in the pressure cooker.

FOR DESSERTS, DO NOT FILL

2

PRESSURE COOKER OVER

⁄3 FULL!

OPERATING THE COOKER WITHOUT COOKING LIQUID OR

ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.

STUFFED APPLES

1

⁄4 cup golden raisins

1

⁄2 cup dry red wine

1

⁄4 cup chopped nuts

2 tablespoons sugar

1

⁄2 teaspoon grated orange rind

Soak raisins in wine for at least 30 minutes. Drain, reserving wine. Combine raisins, nuts,
sugar, orange rind, and cinnamon. Core apples, cutting to but not through bottoms. Peel
top one-third of apples. Place each apple on square of aluminum foil that is large enough
to completely wrap apple. Fill centers with raisin mixture. Top each with one-fourth of the
butter. Wrap foil around apple, pinching firmly together at top. Place reserved wine, water,
and apples in cooker. Place pressure regulator on vent pipe and cook 10 minutes with pres-
sure regulator rocking slowly. Cool cooker at once.

Nutrition Information Per Serving 4 servings
224 Calories, 8 g Fat, 8 mg Cholesterol

1⁄2 teaspoon ground cinnamon
4 cooking apples
1 tablespoon butter
1 cup water

33

RICE PUDDING

1 cup long-grain white rice
11⁄2 cups water
1 cup water

  •••••••

Combine rice and 11⁄2 cups water in a metal bowl which fits loosely in cooker. Cover bowl
firmly with aluminum foil. Pour 1 cup water into cooker. Place bowl on rack in cooker. Close
cover securely. Place pressure regulator on vent pipe and cook 10 minutes with pressure
regulator rocking slowly. Cool cooker at once. Stir milk, sugar, raisins, and cinnamon
into rice. Cover bowl firmly with aluminum foil. Place bowl on rack in cooker. Close cover
securely. Place pressure regulator on vent pipe and cook 3 minutes with pressure regula-
tor rocking slowly. Let pressure drop of its own accord.

Nutrition Information Per Serving 6 servings
238 Calories, 2 g Fat, 24 mg Cholesterol

1 cup whole milk

1

⁄2 cup sugar
1⁄2 cup raisins
1⁄2 teaspoon cinnamon

VANILLA CUSTARD

2 cups lowfat milk
2 eggs, slightly beaten

1

⁄4 cup sugar

1

⁄4 teaspoon salt

1⁄2 teaspoon vanilla
Nutmeg
1 cup water

Combine milk, eggs, sugar, salt, and vanilla. Pour into individual custard cups. Sprinkle
nutmeg on custards. Cover each cup firmly with aluminum foil. Pour water into cooker.
Place custard cups on rack in cooker. Close cover securely. Place pressure regulator on vent
pipe and cook 5 minutes with pressure regulator rocking slowly. Cool cooker at once.
Chill.

Nutrition Information Per Serving 4 servings
137 Calories, 4 g Fat, 118 mg Cholesterol

VARIATION: COCONUT CUSTARD

Sprinkle 1 tablespoon coconut over top of each vanilla custard before cooking.

PETITE PUMPKIN CUSTARDS

1 can (16 ounces) solid-pack
pumpkin
1 can (14 ounces) sweetened
condensed milk
3 eggs, beaten
1 teaspoon ground cinnamon

1 teaspoon finely chopped
candied ginger, optional

1

⁄4 teaspoon ground cloves
1 cup water

  •••••••

Whipped cream, optional

Mix pumpkin, milk, eggs, cinnamon, ginger, and cloves. Pour into individual custard cups.
Cover each cup firmly with aluminum foil. Pour water into cooker. Place custard cups on
rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 10
minutes with pressure regulator rocking slowly. Cool cooker at once. Refrigerate until
chilled. Serve with whipped cream, if desired.

Nutrition Information Per Serving 8 servings
207 Calories, 6 g Fat, 97 mg Cholesterol

34

TAPIOCA PUDDING

2 cups lowfat milk
2 tablespoons quick cooking
tapioca
2 eggs, slightly beaten

Scald milk and tapioca. Remove from heat and let stand 15 minutes. Combine eggs, sugar,
and vanilla. Add milk and tapioca, stirring constantly. Pour into individual custard cups.
Cover firmly with aluminum foil. Pour water into cooker. Place custard cups on rack in
cooker. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator
rocking slowly. Cool cooker at once. Chill.

Nutrition Information Per Serving 6 servings
113 Calories, 3 g Fat, 75 mg Cholesterol

1⁄3 cup sugar
1⁄2 teaspoon vanilla
1 cup water

OATMEAL APPLE CRISP

4 cups apples, peeled and sliced
1 tablespoon lemon juice
1⁄2 cup quick cooking oats
1⁄4 cup brown sugar

Sprinkle apples with lemon juice. Combine oats, brown sugar, flour, and cinnamon. Cut in
margarine until coarse meal forms. Place apples in a greased bowl that will loosely fit in
cooker. Sprinkle oat mixture evenly over apples. Cover bowl firmly with aluminum foil.
Pour water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure
regulator on vent pipe and cook 20 minutes with pressure regulator rocking slowly. Cool

cooker at once.

Nutrition Information Per Serving 4 servings
209 Calories, 7 g Fat, 0 Cholesterol

2 tablespoons flour
1 teaspoon cinnamon
2 tablespoons margarine, softened
2 cups water

1 8-ounce package cream cheese
1 3-ounce package cream cheese

1

⁄2 cup sugar

CHEESECAKE

2 eggs
1⁄2 cup vanilla wafer crumbs
21⁄2 cups water

Beat cream cheese until smooth. Add sugar and beat in eggs. Pour mixture into buttered
custard cups. Top with vanilla wafer crumbs. Cover each cup firmly with aluminum foil.
Pour water into cooker. Place custard cups on rack in cooker. Close cover securely. Place
pressure regulator on vent pipe and cook 15 minutes with pressure regulator rocking
slowly. Cool cooker at once. Cool cheesecake. Cut around inside of cups to loosen and
invert onto serving dish. Chill. Top with one of the following sauces, if desired.

Nutrition Information Per Serving 6 servings
305 Calories, 23 g Fat, 157 Cholesterol

1

CARAMEL SAUCE — Combine

1

spoon granulated sugar, and

⁄4 teaspoon vanilla. Mix thoroughly. Spoon over cheesecake.

⁄4 cup soft cream cheese, 1⁄4 cup brown sugar, 1 table-

Garnish with pecans. Refrigerate until serving.

FRUIT SAUCE — Spoon canned fruit pie filling of your choice over cheesecake.
Refrigerate until serving.

35

reCIpe Index

SOUPS AND STOCKS ........10

Beef Tomato Soup ...........11

Black Bean Soup ............11

Brown Beef Soup ............11

Brown Beef Soup Stock .......11

Chicken Dumpling Soup . . . . . . 10

Chicken Noodle Soup.........10

Chicken Rice Soup ..........10

Chicken Soup ...............10

Chicken Soup Stock ..........10

Minestrone .................12

Onion Soup .................11

Potato Soup.................12

Saffron Fish Stew ............12

Zesty Homemade Chili .......13

SEAFOOD ..................13

Lemon ’N Dill Cod and

Broccoli ..................14

Marinated Tuna ..............15

Salmon Steaks Moutarde ......13

“Scampi Style” Shrimp .......14

Seafood Gumbo .............15

Seafood Timetable ...........15

Shrimp Jambalaya ...........14

POULTRY ..................16

Arroz con Pollo..............19

Bayou Bounty Chicken .......19

California Chicken ...........16

Chicken Breasts Tarragon .....16

Chicken Cacciatore ..........18

Chutney Chicken ............17

Herbed Chicken .............18

Poultry Timetable ............19

Soy Chicken ................17

Sweet ’N Sour Chicken Wings ..17

Turkey Breast ...............19

MEATS .....................20

Apricot Barbecue

Pork Roast ................22

Barbecue Spareribs ..........22

Beef Pot Roast ..............20

Beef Stew ..................21

Corned Beef ................22

Lamb Stew .................24

Meat Timetable..............24

Porcupine Meatballs .........20

Pork Loin Roast .............23

Spaghetti Meat Sauce ........21

Stuffed Flank Steak...........23

Stuffed Pork Chops...........23

Swiss Steak .................21

VEGETABLES ..............25

Artichokes ’N Sauce..........26

Cabbage with Apples .........25

Fresh Vegetable Timetable .....27

Frozen Vegetable Timetable ....28

Garlic Mashed Potatoes .......26

Glazed Root Vegetables .......25

Maple Glazed

Sweet Potatoes.............26

DRY BEANS AND PEAS ......29

Baked Beans ...............30

Dry Beans and

Peas Timetable ............29

Lentil Curry ................30

Savory White Beans ..........30

GRAINS ....................31

Brown Rice with Veggies ......32

Grain Timetable .............31

Grecian Rice Pilaf ...........32

Risotto with Artichoke Hearts

and Sun-Dried Tomatoes .....33

Seasoned Rice Pilaf ..........32

Wild Rice with Raisins

and Pecans ................32

DESSERTS ..................33

Coconut Custard ............34

Cheesecake ................35

Oatmeal Apple Crisp .........35

Petite Pumpkin Custards.......34

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

Stuffed Apples ..............33

Tapioca Pudding ............35

Vanilla Custard .............34

36

serVICe and parTs

InformaTIon

If you have any questions regarding the operation of your Presto cooker or need parts for your cooker, contact us by any
of these methods:

•Call 1-800-877-0441 weekdays 8:00 AM to 4:30 PM (Central Time)

•Email us at our website www.GoPresto.com

•Write: NATIONAL PRESTO INDUSTRIES, INC.

Consumer Service Department

3925 N. Hastings Way, Eau Claire, WI 54703-3703

Inquiries will be answered promptly by telephone, letter, or email. When writing, please include a phone number and a time
when you can be reached during weekdays, if possible.

When contacting the consumer service department or when ordering replacement parts, please specify the model number
and date code found stamped on the side of the cooker body.

Any maintenance required for this cooker, other than that described in the Care and Maintenance section of this book (pages
12 through 15), should be performed by our Factory Service Department. Be sure to indicate date of purchase and a descrip­tion of the problem when sending a cooker for repair. Send cookers for repair to:

CANTON SALES AND STORAGE COMPANY

Presto Factory Service Department

555 Matthews Drive, Canton, MS 39046-0529



The Presto Factory Service Department is equipped to service all PRESTO



Genuine PRESTO

replacement parts are manufactured to the same exacting quality standards as PRESTO appliances and

are engineered specifically to function properly with its appliances. Presto can only guarantee the quality and performance



of genuine PRESTO
you are buying genuine PRESTO

parts. “Look-alikes” might not be of the same quality or function in the same manner. To ensure that



replacement parts, look for the PRESTO trademark.

Cooker replacement parts are available at Presto Authorized Service Stations and may also be available at hardware stores
and other retail outlets. Parts may also be ordered on-line at www.GoPresto.com.

appliances and supply genuine PRESTO parts.

PRESTO



Limited Warranty

This quality PRESTO appliance is designed and built to provide many years of satisfactory performance
under normal household use. Presto pledges to the original owner that should there be any defects in material
or workmanship during the first twelve (12) years after purchase, we will repair or replace it at our option.
Our pledge does not apply to normal wear and tear including scratches, dulling of the polish, or staining; the
repair or replacement of moving and/or perishable parts such as the sealing ring, overpressure plug, or air
vent cover lock gasket; or for any damage caused by shipping. To obtain service under the warranty, return



this PRESTO
may deliver this PRESTO

product, shipping prepaid to the PRESTO Factory Service Department. California residents



product to their nearest PRESTO Authorized Service Station. When returning a

product, please include a description of the defect and indicate the date the appliance was purchased.

We want you to obtain maximum enjoyment from using this PRESTO



appliance and ask that you read and
follow the instructions enclosed. Failure to follow instructions, damage caused by improper replacement
parts, abuse or misuse (including overheating and boiling the unit dry) will void this pledge. This warranty
gives you specific legal rights, and you may also have other rights which vary from state to state. This is
Presto’s personal pledge to you and is being made in place of all other express or implied warranties.

NATIONAL PRESTO INDUSTRIES, INC.

Eau Claire, Wisconsin 54703-3703

U.S. Patent No. 4,932,550 Form 72-679B

37