Presto Electric Pressure Cooker User Manual

6-Quart Stainless Steel

Pressure Cooker

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Instructions and Recipes

2011 National Presto Industries, Inc.

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

Para obtener una copia impresa:

Visit us on the web at

www.GoPresto.com

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. Be sure that handles are assembled and fastened properly before using this appliance (see pages 2 and 3). Cracked, broken or

charred handles should be replaced.

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

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

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

cooker over 1⁄2 full. Overlling may cause a risk of clogging the vent pipe and developing excess pressure. See food preparation instructions.

6. 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, pressure relief valve, overpressure plug, and air vent/cover lock.

7. 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.”

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

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

or knobs.

10. Do not open pressure cooker until the unit has cooled and all internal pressure has been released, air vent/cover lock has dropped, and no steam escapes when the pressure regulator is removed. If the handles are difcult to push apart, this indicates that the cooker is still pressurized – do not force it open. Any pressure in the cooker can be hazardous. See “How To Use Instructions.”

11. 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.

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

sure cooker.

13. 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.

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

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

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

SAVE THESE INSTRUCTIONS

THIS PRODUCT IS FOR HOUSEHOLD USE ONLY.



Pressure Cooker Instructions and Recipes

Table of ConTenTs

Important Safeguards. . . . . . . . . . . . . . . . . 1

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

Handle Installation . . . . . . . . . . . . . . . . . . 2

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

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

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

Cleaning . . . . . . . . . . . . . . . . . . . . . . . 6

Care and Maintenance . . . . . . . . . . . . . . . . 7

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

Questions and Answers. . . . . . . . . . . . . . . . 8

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

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 t. It preserves avors and nutrients, tenderizes 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 avors 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 “Getting Acquainted” section beginning on page 3.

handle InsTallaTIon

Tools Required: Phillips type screwdriver

NOTE: The pressure cooker handles can be found inside the pressure cooker body in individual plastic bags.

To Attach Body Handle to Cooker Body

1. Locate bag containing long body handle. This is the long handle that has one screw hole. Take out handle and remove

tape on handle which is holding screw in place. Remove screw from handle and set aside.

2. For easier handle installation, position cooker body upside down so the bracket identied with the sticker “attach stick

handle here” extends over edge of counter slightly. The model number is also on this side of the cooker.

3. Position long body handle, with  facing down,

onto bracket which is under the model number and date code (Fig. A).

4. Insert screw into handle hole and using a Phillips

type screwdriver fasten handle to bracket until handle is securely afxed to the pot. Caution: Continuing to tighten handle, once it is secure, can result in stripping of screws or cracking of

handles.

Model number and date code

Screw

Fig. A

Bracket

Body Handle

Pressure Cooker Body

Fill lines

Tab

Bracket

Screw

Helper Handle

To Attach Helper Handle to Cooker Body

1. Locate bag containing short helper handle. Take out handle and remove tape on handle which is holding screw in

place. Remove screw from handle and set aside.

2. With the pressure cooker body upside down on table or counter (Fig. A), position helper handle, with the tab side up,

onto bracket under ll lines (Fig. A). Insert screw into helper handle hole and using a Phillips type screwdriver fasten handle to bracket until handle is securely afxed to the pot. When properly installed, handle should appear level with table or counter. Caution: Continuing to tighten handle, once it is secure, can result in stripping of screws or cracking of handles.

To Attach Cover Handle to Cooker Cover

1. Locate bag containing cover handle. This handle has four holes, two of which contain screws. Take out handle and

remove tape on handle which is holding the two screws in place. Remove screws from handle and set aside.

2. Place pressure cooker cover upside down on table or counter as shown in Fig. B, so vent pipe bottom faces up.

3. Fit cover handle, with the menu guide facing down, onto cover handle mount so the air vent cover lock stem ts

through the top center hole of the cover handle (Fig. B).

4. Insert the screws into the two holes on both sides of the center hole.

Using a Phillips type screwdriver fasten cover handle to cover handle mount until handle is securely afxed to the cover. Caution: Continuing to tighten handle, once it is secure, can result in stripping of screws or cracking of handles.

Vent Pipe Bottom

Air Vent/Cover Lock Stem

Cover Handle Mount

Center Hole

Screw

Cover Handle

Note: After placing cover on cooker body, check positioning of han-

dles. Follow step 4 on page 4. When properly installed, the body handle and cover handle will line up with each other without interference.

Fig. B

Screw

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. This higher temperature speeds cooking. The moist steam atmosphere also tenderizes meats naturally.

It is important to become familiar with the various parts of the pressure cooker (Fig. C) and to read the “How To Use” section beginning on page 4 before using the unit for the rst time.

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

Pressure Regulator

Overpressure Plug

Cover

Pressure

Relief Valve

Helper Handle

Vent Pipe

Air Vent/Cover Lock

Stop Tab

Cover Handle

Sealing Ring

Lock pin

Body Handle

Sealing Ring

Body

Fig. C

Cooking rack

Stop Tab

Fig. D

Wash sealing ring, cover, body, and cooking rack (Fig. C) 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 t it under the stop tabs and the lock pin (Fig. D) which are located on the inside rim of the cover.

how To use

To assure the very best results every time, carefully follow these step-by-step instructions for pressure cooking. You may nd it helpful to refer back to Fig. C 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 increase the ingredients by

⁄2. Be sure not to

overll the pressure cooker (see page 5 for guidance on lling).

Pour liquid into the cooker body, as specied in the recipe or timetable. This liquid is usually

water. However, some recipes specify other liquids, such as wine.

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

page 8 for guidance on when to use).

3. IMPORTANT: Look through the vent pipe to make certain that it is clear (Fig. E) before

placing cover on cooker body. See safety information on page 5 and 6. If blocked, clean as described on page 6, step 3.

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

the  mark on the cover with the  mark on the body handle and place the cover on the cooker body (Fig. F).

4. After placing the cover on the cooker body, place one hand on the cover opposite the body

handle and apply a slight downward pressure. Place the thumb of your other hand on the side of the body handle and wrap your ngers around the cover handle (Fig. G). Then rotate the cover 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. H).

5. Place the pressure regulator on the vent pipe (Fig. I). The pressure regulator will t 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 regulator

attains a gentle rocking motion.

NOTE: The air vent/cover lock may move up and down a few times when cooking rst be-

gins 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 pres-

sure is released (Fig. J).

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 pressure

cooker from burner. Caution: Lift pressure cooker to remove it from burner. Sliding

cookware can leave scratches on stovetops.

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

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

state, “Cool cooker at once,” cool the pressure cooker under a running water faucet (Fig. K, page 5) or pour cold water over it, or place it in a pan of cold

Fig. J

water (Fig. L, page 5) until pressure is completely reduced. Note: Do not set hot cooker in a sink that is not heat resistant, as it could damage the sink. Pressure is completely reduced when the air vent/cover lock has

dropped.

Fig. E

Vent Pipe

Fig. F

 Mark

 Mark

Fig. G

Fig. H

Fig. I

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

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, i.e., the

air vent cover lock has dropped, remove the pressure

regulator. Always remove the pressure regulator before opening the cover.

11. To open the cover, turn it counterclockwise until the 

Fig. K Fig. L

mark 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:

Never overﬁll the pressure cooker. — The pressure regulator is designed to maintain cooking pressure 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 overlled, expansion of food may cause the vent pipe to become blocked or clogged. In the event that the vent pipe becomes blocked, there are two backup safety devices which are intended to release excess pressure: the pressure relief valve and the overpressure plug. It is possible, however, to block them as well if the cooker is overlled.

Do not ll the cooker more than

as rice, grains, dry beans and peas, or foods that are mostly liquid, such as soups, never ll the cooker more than

⁄3 full when cooking most foods. When cooking foods that foam, froth, or expand, such

⁄2 full.

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

(Fig. M). 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 nd instructions on the maximum ll 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, soups,

and stews, the cooker should never be more than

⁄2 full.

2. Never pressure cook applesauce, cranberries, rhubarb, cereals, pastas,

⁄3 ll line

⁄2 ll line

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

Fig. M

that they should never be cooked under pressure.

3. 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.

4. 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.

5. 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. H). Do not turn past handle alignment.

6. 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.

7. Respond to a warning from the pressure relief valve. — The pressure relief valve is a warning device that is de-

signed to provide both visual (the blue cap lifts and steam comes out the sides) and audio (a fast, steady release of steam, often times accompanied by a continuous unpleasant sound) signals to indicate that the vent pipe has been blocked and is no longer regulating pressure and there is excessive pressure in the cooker. If you see and/or hear either of these signals, immediately turn off the burner. Do not move the cooker. Instead, allow pressure to drop of its own accord. When there is no pressure in the cooker (see #6, page 5), remove the pressure regulator from the cover, open the cooker, and clean the vent pipe (see #3 below).

NOTE: Do not operate the cooker again until you have replaced the pressure release valve.

The high pressure which triggered the release, may have contaminated the valve with food particles, which could pre-

vent it from acting as a warning and a backup pressure release valve if the vent pipe is plugged again.

Remember a plugged vent pipe is a result of user error.

• Never overll the cooker.

• Never cook the foods listed in #2, page 5 in a pressure cooker.

• Always follow the special procedures when cooking rice, grains, and dry beans and peas (see #11, page 6)

8. Never tamper with the internal components of the pressure relief valve. — The pressure relief valve is a very sen-

sitive part and can be easily damaged. When replacing the pressure relief valve, the entire part must be replaced.

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

ring provides a pressure tight seal between the cover and stainless steel body. The sealing ring needs to be in good condition to function properly. Failure to replace the sealing ring when it is hard, deformed, cracked, worn, pitted, or soft and sticky could result in bodily injury or property damage.

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

ring. — The overpressure plug is designed to relieve excess pressure by releasing from the cooker cover in the event

that both the vent pipe and pressure relief valve are 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 inexible. When hard and inexible, 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.

11. 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 can cause the vent pipe to

become blocked. Therefore, dry beans and peas need to be soaked and cooked according to instructions 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.

CleanInG

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

ing. When washing the unit, however, the sealing ring should always be removed to allow easy cleaning of the inside rim of the cover.

Your stainless steel pressure cooker may also be washed in an automatic dishwasher. When washing in a dishwasher,

you must rst remove the sealing ring from the cover as this part must be hand washed.

The sealing ring should be washed in hot, sudsy water after each use.

2. If food residue adheres to the pressure cooker body, clean with a stainless steel scouring pad, a nylon mesh pad, or a

non-abrasive powder cleanser, such as Bon ami* polishing cleanser or Cameo* copper, brass & porcelain cleaner. Do not use steel wool or cleaners with chlorine bleach.

3. 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. N, page 7). Also clean the vent pipe nut as shown.

*Bon ami polishing cleanser is a registered trademark of Faultless Starch/Bon Ami Co. Cameo copper, brass & porcelain cleaner is a registered trademark of Church & Dwight Co., Inc.

4. Occa s i onally remove the air vent/cover lock in the pressure cooker cover

handle for cleaning. To remove the air vent/cover lock, place your nger over the hole in the cover handle (Fig. N) and remove the white rubber gasket from the air vent/cover lock on the underside of the cover (Fig. O). Push the air vent/cover lock through the top of the cover and wash it and the gasket in hot, sudsy water. The metal shaft of the air vent/cover lock may be cleaned with a nylon mesh pad. Clean the hole in the cover handle with a small brush. After cleaning, reinsert the metal shaft of the air vent/cover lock from the top side of the cover down through the cover handle hole (Fig. P). Place a nger over the handle hole (to keep 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.

5. The overpressure plug can also be removed for cleaning by pushing it out of its opening

from the top of the cover. After cleaning, reinsert it by pushing the domed side of the plug, marked “TOP”, 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. Q). When the overpressure plug is properly installed, the word “TOP” will be visible on the overpressure plug when viewing the outside of the cover.

6. The pressure relief valve should not be disassembled for cleaning or repair. Clean the

exposed surface of the valve when cleaning the underside of the cover.

7. To bring out its luster, the outside surface of your stainless steel pressure cooker can be

cleaned occasionally with a silver polish or any other ne, non-abrasive polish.

Take care not to overheat your stainless steel pressure cooker. Very high heat can some-

times cause vari-colored stains, called heat tints, in stainless steel. Heat tints can usually be removed by using a non-abrasive powder cleanser.

Cover

Handle

Hole

Rubber Gasket

Fig. O

Cover Handle Hole

Fig. P

Overpressure Plug

Fig. N

Metal Shaft

Indented Portion

Fig. Q

Care and maInTenanCe

1. 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.

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

3. If the body or cover handles become loose, tighten them with a screwdriver. CAUTION: Overtightening can result in

stripping of screws or cracking of handles and legs.

4. Periodically check the vent pipe nut for looseness. Retighten, if necessary, using a

5. Periodically check the pressure relief valve nut for looseness. Retighten, if necessary, using an 11⁄16″ wrench.

6. 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.

7. 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.

8. 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.

9. The formation of a small amount of moisture under the pressure regulator is normal when cooking rst begins. It is the

result of the temperature of the regulator being lower than the rest of the unit.

⁄16″ wrench.

A small amount of steam or moisture may also be visible around the overpressure plug and air vent/cover lock as

cooking begins. It should stop when pressure begins to build and the overpressure plug and air vent/cover lock seal. If leakage 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).

10. 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).

helpful hInTs

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

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

⁄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 should be decreased. Use about

⁄2 cup more liquid than you’ll desire in your nished 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, avors 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 avors, 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 pressure cooker on the cooking rack. Do not ll the pressure cooker over

⁄3 full to allow for expansion of food, and t them loosely into the

⁄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 rst

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 of 3,000 feet or above, an additional

⁄2 cup cooking liquid

will be needed.

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

National Presto Industries, Inc., 3925 North Hastings Way, Eau Claire, Wisconsin 54703-3703, phone 1-800-368-2194. You may also contact us at our website www.GoPresto.com. 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.

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 t. Because of this, you may nd that on occasion the cover may be difcult 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 difcult to close, it may be due to

expansion of the pressure cooker body from heating. Remove the cover and allow

Apply Cooking

Oil Here

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. R). Use a pastry brush, a piece of cloth, or your ngertips 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?

Apply

Cooking Oil

Here

Fig. R

With the cover removed, 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.

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 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 rst begins. If leakage continues, the cover handle may not be properly aligned with the body handle and, therefore, the cover lock cannot engage.

My cooker is making a loud, unpleasant sound. The blue cap in the middle of the cover is also lifting up and emitting steam. What is causing this?

The pressure relief valve is a warning device that is designed to provide both visual (the blue cap lifts and steam comes out the sides) and audio (a fast, steady release of steam, often times accompanied by a continuous unpleasant sound) signals to indicate that the vent pipe has been blocked and is no longer regulating pressure. If you see and/or hear either of these signals, immediately turn off the burner. Do not move the cooker. Instead, allow pressure to drop of its own accord. When there is no pressure in the cooker (see #6, page 5), remove the pressure regulator from the cover, open the cooker, and clean the vent pipe (see page 6).

NOTE: Do not operate the cooker again until you have replaced the pressure release valve. The high pressure which triggered the release, may have contaminated the valve with food particles, which could prevent it from acting as a warning and a backup pressure release valve if the vent pipe is plugged again.

Remember a plugged vent pipe is a result of user error.

• Never overll the cooker.

• Never cook the foods listed in #2, page 5 in a pressure cooker.

• Always follow the special procedures when cooking rice, grains, and dry beans and peas (see #11, page 6).

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 rst 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 insufcient liquid to form steam.

4. The gasket for the air vent/cover lock needs to be replaced (see page 7).

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 avor. Traditionally, stocks are made by simmering bones and scraps for hours to extract all their avor. 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 rst 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 ½ FULL!

OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR

ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.

CHICKEN SOUP

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 ne noodles and simmer, uncovered, 10 to

15 minutes. Salt and pepper to taste.

6 servings

CHICKEN DUMPLING SOUP — Mix together 1 beaten egg, 1⁄2 cup milk, and 1⁄2 teaspoon salt. Stir in

⁄8 cups our. Drop mixture from teaspoon into bubbling Chicken Soup in cooker. Simmer uncovered

1 6 minutes.

6 servings

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

taste.

6 servings

1⁄2 cup chopped onion 1⁄4 cup chopped celery 1 teaspoon salt 1⁄4 teaspoon black pepper

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

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

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

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

⁄2 cups thinly sliced onions. Stir

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 29. Pour oil in pressure cooker. Sauté onion, garlic, chiles, chili powder, oregano, and allspice for 2 minutes. Stir in beans, chicken stock, carrots, brown sugar, and vinegar. Close cover securely. Place pressure regulator on vent pipe and cook 12 minutes with 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,

⁄4-inch thick 1 tablespoon packed brown sugar 2 teaspoons white wine vinegar

• • • • • • •

1 cup loosely packed fresh cilantro, chopped Salt to taste

SAFFRON FISH STEW

1 can (14 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

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 sh, pepper, and peas. Close cover securely. Place pressure regulator on vent pipe and cook 1 minute with pressure regulator rocking slowly. Cool cooker at once. Discard bay

leaf. Nutrition Information Per Serving 8 servings

174 Calories, 1 g Fat, 40 mg Cholesterol

⁄2 ounces) chicken

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

MINESTRONE

1 pound lean beef, cut into 1-inch cubes 5 cups water 1 can (14-15 ounces) diced tomatoes

⁄2 cup chopped onion 1 cup sliced carrots 1⁄4 cup chopped celery 1 clove garlic, minced 2 tablespoons parsley ﬂakes

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

11⁄2 teaspoons basil 1 teaspoon salt 1 bay leaf

⁄4 teaspoon black pepper

• • • • • • •

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

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

1⁄4 teaspoon basil

• • • • • • •

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

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

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, minced 1 tablespoon chili powder 1 teaspoon salt

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

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

+ 25 hidden pages