Estas instrucciones también están disponibles en español.
Para obtener una copia impresa:
• Descargue en formato PDF en www.GoPresto.com/espanol.
• Envíe un correo electrónico a contact@GoPresto.com.
• Llame al 1-800-877-0441, oprima 2 y deje un mensaje.
INSTRUCTIONS AND RECIPES
2017 National Presto Industries, Inc. Form 76-382C
Visit us on the web at www.GoPresto.com
6-quart programmable
Electric
Pressure Cooker Plus
For a helpful
HOW-TO video,
visit
www.GoPresto.com/how
or scan this
QR code.
CONSUMER SERVICE INFORMATION
If you have any questions regarding the operation of your PRESTO appliance or need
parts for your appliance, contact us by any of these methods:
• Call 1-800-877-0441 weekdays 8:00 AM to 4:00 PM (Central Time)
• Email us through our website at www.GoPresto.com/contact
• Write: National Presto Industries, Inc., Consumer Service Department
3925 North Hastings Way, Eau Claire, WI 54703-3703
When contacting the Consumer Service Department or when ordering replacement parts,
please indicate the model and series numbers for the pressure cooker. The model number
can be found on the back of the cooker body and the series number can be found on the
bottom of the cooker body. Please record this information:
Model _______________ Series _______________ Date Purchased _________
Inquiries will be answered promptly by email, telephone, or letter. When emailing or
writing, please include a phone number and a time when you can be reached during
weekdays if possible.
The Presto Factory Service Department is equipped to service PRESTO
appliances and
supply genuine PRESTO parts. Genuine PRESTO replacement parts are manufactured
to the same exacting quality standards as PRESTO appliances and are engineered
specically to function properly with its appliances. Presto can only guarantee the quality
and performance of genuine PRESTO
parts. “Look-alikes” might not be of the same
quality or function in the same manner. To ensure that you are buying genuine PRESTO
replacement parts, look for the PRESTO trademark.
Canton Sales and Storage Company, Presto Factory Service Department,
555 Matthews Dr., Canton, MS 39046-3251
40
(Applies only in the United States)
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 rst year 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, quick pressure release
valve, or air vent/cover lock gasket; or for any damage caused by shipping. Outside the United States, this
limited warranty does not apply.
To obtain service under the warranty, please call our Consumer Service Department at 1-800-877-0441.
If unable to resolve the problem, you will be instructed to send your PRESTO appliance to the Presto
Factory Service Department for a quality inspection; shipping costs will be your responsibility. When
returning an appliance, please include your name, address, phone number, and the date you purchased the
appliance as well as a description of the problem you are encountering with the appliance.
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, misuse, disassembly, alterations, or neglect will void this pledge. This warranty gives
you specic legal rights, and you may also have other rights which vary from state to state. This is Presto’s
personal pledge to you and is being made in place of all other express warranties.
NATIONAL PRESTO INDUSTRIES, INC., EAU CLAIRE, WI 54703-3703
PRESTO Limited Warranty
2 3
release valve is rotated to the STEAM OUT position. See “How to Use for Pressure
Cooking” instructions.
16. Extreme caution must be used when moving a pressure cooker containing hot
liquids. Do not touch hot surfaces. Always use appliance handles.
17. To ensure safe operation and satisfactory performance, replace the sealing ring if
it shrinks, becomes hard, deformed, cracked, or torn. Use only genuine Presto
replacement parts.
18. Close supervision is necessary when the pressure cooker is used near children. It
is not recommended that children use the pressure cooker.
19. Do not use this appliance for other than intended use.
20. Do not use this appliance for deep fat frying.
21. Do not use outdoors.
SAVE THESE INSTRUCTIONS
THIS PRODUCT IS FOR HOUSEHOLD USE ONLY.
IMPORTANT CORD INFORMATION
To reduce the risk of electric shock, this appliance has a 3-prong grounded plug. If the
plug on this appliance does not t into your outlet, contact a qualied electrician. Do not
attempt to modify the plug in any way.
A short power supply cord (or cord set) is provided to reduce the risk resulting from
becoming entangled in or tripping over a longer cord. DO NOT USE WITH AN
EXTENSION CORD.
Connect the power supply cord to a 120VAC electrical outlet only.
INTRODUCTION
With your new Presto Electric Pressure Cooker Plus, you’ll discover how fast and easy it
is to prepare a wide variety of delicious meals. There are 12 preset cooking programs for
the most popular foods, or you can manually program the cooker. You need only select
the desired program and cooking time, and the pressure cooker automatically does the
rest.
There are eight built-in safety features, including a cover locking system that allows pressure to build only when the cover is closed. It also prevents the cover from being opened
until pressure is safely reduced.
The pressure cooker preserves avors and nutrients, tenderizes less expensive cuts of
meat, and is faster than ordinary cooking methods. A rack is included for cooking several
foods at the same time with no intermingling of avors, colors, or odors.
This appliance can also be used to brown, sauté, and slow cook foods.
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. Improper use may result in bodily injury or property
damage.
2. Before each use, check both the vent pipe (Fig. A, page 5) and vent lter (Fig. C,
page 6) to be certain they are free of any blockage. Remove the lter and clean any
debris from both the vent pipe and lter (see cleaning instructions on page 12).
3. Always check the air vent/cover lock to be sure it moves freely before use.
4. To protect against electrical shock, do not immerse cord, plug, or cooker body in
water or other liquid.
5. Always attach plug to appliance rst, then plug cord into the wall outlet. To
disconnect, press CANCEL once, then remove plug from wall outlet.
6. Unplug cord from unit and outlet when not in use and before cleaning. Allow unit to
cool before putting on or taking o parts and before cleaning.
7. Do not operate any appliance with a damaged cord or plug or in the event the
appliance malfunctions or has been damaged in any manner. Return the appliance
to the Presto Factory Service Department for examination, repair, or electrical or
mechanical adjustment.
8. Do not let cord hang over edge of table or counter or touch hot surfaces.
9. To guard against electrical shock, cook only in the removable cooking pot provided.
10. The use of accessory attachments not recommended by the appliance
manufacturer may cause injuries.
11. Do not place on or near a hot gas or electric burner or in a heated oven.
12. Do not ll above the ⅔ ll line. However, the cooking pot should never be
lled above the ½ ll line when cooking foods that foam, froth, or expand, such as
rice, grains, dry beans, peas, and lentils, or foods that are mostly liquids, such as
soups. Overlling may cause a risk of blocking the vent pipe and developing excess
pressure. See food preparation instructions.
13. Do not pressure cook applesauce, cranberries, rhubarb, cereals, pasta, split peas,
and dried soup mixes. These foods tend to foam, froth, and sputter and may block the
vent pipe, vent lter, and air vent/cover lock.
14. This appliance cooks under pressure. Improper use may result in scalding injury.
Make certain pressure cooker is properly closed before operating. See “How to Use”
instructions.
15. Do not open pressure cooker until all internal pressure has been released,
air vent/cover lock has dropped, and no steam escapes when the quick pressure
4 5
TABLE OF CONTENTS
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . 2
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Cooker Parts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Before First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Important Information for Every Use . . . . . . . . . . . . . . . . 7
How to Operate the Digital Control Panel . . . . . . . . . . . . . . 8
How to Use for Pressure Cooking . . . . . . . . . . . . . . . . . . 10
Pressure Release Methods . . . . . . . . . . . . . . . . . . . . . . 11
How to Use for Slow Cooking . . . . . . . . . . . . . . . . . . . . 12
Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Care and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . 13
Helpful Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Questions and Answers . . . . . . . . . . . . . . . . . . . . . . . 15
Pressure Cooking Recipes
Soups and Stews . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Fish and Seafood . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Meat and Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Dry Beans, Peas, and Lentils . . . . . . . . . . . . . . . . . . . 30
Grains . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Slow Cooking Recipes . . . . . . . . . . . . . . . . . . . . . . . . 37
Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Consumer Service Information . . . . . . . . . . . . . . . . . . . 40
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
COOKER PARTS
Cooking
rack
Carrying handle
Quick pressure release valve
Vent pipe
Blue air vent/cover lock
Detachable
power cord
Removable
cooking pot
Digital
control
panel
Sealing ring plate
Cover handle
Fill lines
Cooker
body
Carrying handle
Locking cover
Valve lever
Sealing ring
Fig. A
Textured portion
Cord receptacle
6 7
BEFORE FIRST USE
As received, your pressure cooker will be fully assembled. Following the instructions
below, disassemble the unit so you can thoroughly clean it, remove any manufacturing
lubricants, and become familiar with the various parts before initial use.
1. Remove the cover. Grasp the textured portion of the cover handle and rotate the cover
counterclockwise until the INSTALL/REMOVE vertical mark is within the mark
on the cooker body (Fig. B). Then lift the cover straight up o the cooker body.
Invert the cover and place it on the counter. Using the grip pin, pull the sealing ring
plate out from the cover (Fig. C). Remove the sealing ring from the sealing ring plate.
With the sealing ring plate detached from the cover,
you have access to the vent lter and vent pipe.
Next, remove the vent lter for cleaning.
NOTE: Although you will not need to remove the lter
after every use, you should periodically remove it for
cleaning.
With the inverted cover on the counter, rest a
table knife on the rim of the cover and insert
the tip into one of the lter slots; lift the lter
up (Fig. D).
2. Lift the cooking rack and removable cooking
pot out of the cooker body.
3. Remove all packaging materials. Then clean
the cooker cover with a damp, soapy cloth. Do
NOT immerse the cooker cover in water.
Wash the sealing ring plate, sealing ring, vent
lter, cooking rack, and removable cooking pot in warm,
soapy water. Rinse and dry thoroughly.
CAUTION! Never pour water into the cooker body or
immerse it or the power cord in water. Always be sure
the cooking pot is COMPLETELY DRY before placing
it back in the cooker body.
4. After cleaning, reassemble the cover. When re-
attaching the vent lter, be sure the lter is placed over
all three clips (Fig E). Then push it in place. You will
hear a snap when it is in the proper position. It should
t tightly. Next, reattach the sealing ring to the plate
and then the sealing ring plate to the cover.
IMPORTANT: When properly positioned, the grip pin
(Fig C) will be facing you. Grasp the grip pin and use it
to push the plate back in place. Check that the grommet
is securely positioned over the cover post.
IMPORTANT INFORMATION FOR EVERY USE
In order for the unit to function properly, always check the following before every use:
● Be sure the bottom of the removable cooking pot and the heating plate within the
cooker body (Fig. F) are free of debris before placing the cooking pot in the cooker
body.
CAUTION! To prevent electrical shock, NEVER
USE THE UNIT WITHOUT THE REMOVABLE
COOKING POT. Also, be sure the outside of the cooking
pot is COMPLETELY DRY before placing it into the
cooker body.
● Check both the vent pipe and vent lter to be sure they are
clear. In order to do this, you will need to remove the quick
pressure release valve (Fig. G) and sealing ring plate (Fig
C) from the cover (see page 6).
Then hold the cover up to the light and make sure you
can see light coming through the vent pipe. If you cannot,
remove the vent lter (see page 6) and clean the vent pipe
with a small brush or pipe cleaner to remove the blockage.
Reattach the sealing ring plate to the cover.
● Always verify that the sealing ring plate is attached to the
pressure cooker cover before cooking.
● Make sure you have not over lled the cooking pot. Do not
ll above the ⅔ ll line when cooking most foods. When
cooking foods that foam, froth, or expand, such as rice,
grains, dry beans, peas, and lentils, or foods that are mostly
liquids, such as soups, never ll the cooking pot above the
½ ll line.
For your convenience, both the ⅔ and ½ ll lines are
marked inside of the cooking pot (Fig. H). In addition, in
each section of the recipes you will nd instructions on the
maximum ll level for each type of food.
● Always make sure cooking liquid has been added to the
cooking pot. One cup of liquid is the minimum amount.
● Always follow special procedures found in the instruction book when pressure
cooking dry beans, peas, and lentils (see page 30). During cooking, these foods tend
to froth and foam which could cause the vent pipe to become blocked.
● Never pressure cook applesauce, cranberries, rhubarb, cereals, pasta, split peas, and
dried soup mixes. These foods expand so much as a result of foaming and frothing
that they should never be cooked under pressure.
● Always follow the special procedures found on page 33 when pressure cooking rice
and grains.
Grip pin
Fig. C
Grommet
Cover post
Vent lter
Fig. D
Sealing ring
plate
Sealing
ring
Fig. B
Fig. E
Clips
Heating plate
Fig. F
Vent pipe
Fig. G
Quick pressure
release valve
½ line
⅔ line
Fig. H
8 9
HOW TO OPERATE THE DIGITAL CONTROL PANEL
Whenever you plug in the unit, it will beep once and four red dashes will appear in the
display window on the digital control panel (Fig. I). The following information describes
the control panel buttons and their function.
KEEP WARM/CANCEL BUTTON
When the cooking time has expired, the unit will automatically switch to the keep warm
mode. When in the keep warm mode, the light on the KEEP WARM button will illumi-
nate and the red dashes will scroll continuously. The unit will remain on for four hours
and then shut o automatically, unless the CANCEL button is pressed.
The CANCEL button allows you to cancel the cooking or keep warm function at any
time. Simply press the CANCEL button once. When you press CANCEL, the light on the
button will go out and the four red dashes will stop scrolling.
BROWN/SAUTÉ BUTTON
Use this function to brown or sauté foods prior to pressure cooking or slow cooking.
Browning is typically used for meats and poultry. Sautéing is used for vegetables and to
reduce liquid after pressure cooking to make a avorful sauce for your food.
Press the button once to brown and twice to sauté. The red light next to the function
selected will light up and the left digit will scroll continuously. Allow unit to preheat for 3
to 4 minutes before browning or sautéing your food.
SLOW COOK BUTTON
To slow cook foods, press the SLOW COOK button once for the high setting or twice for
the low setting. The red light next to the function selected will light up. The default cook
time is 4 hours on high and 8 hours on low. You can manually adjust the slow cooking
time in 30 minute increments by pressing the + or – buttons. You must do this within the
rst six seconds of pressing the SLOW COOK button, before the unit begins to heat.
The maximum slow cooking time at both the high and low settings is 9 hours and 30
minutes and the minimum slow cooking time is 30 minutes. The left digit scrolls continuously throughout slow cooking but stops in the keep warm mode.
PRESSURE COOKING PRESET BUTTONS
The digital control panel includes 12 pressure cooking presets. Each pressure cooking
preset button has two cooking functions. To select the top cooking function, press the
button once. To select the bottom cooking function, press the button twice. The red light
next to the selected cooking function will be illuminated. In addition, either the high or
low pressure light will be illuminated; this will depend on the food you have selected.
(When FISH or VEGETABLES–LOW is selected, the red light next to LOW pressure
will be illuminated; when selecting any other food, the red light next to HIGH pressure
will be illuminated.)
The preset cook time for the food you have selected will appear in the display window.
The default time will blink six times and then the digit on the far left will start to scroll as
the unit begins heating.
PRESET BUTTON PRESET TIME PRESET PRESSURE
Rice
Multigrain
10 minutes
25 minutes
HIGH
HIGH
Meat–Chop/Rib
Meat–Roast
25 minutes
45 minutes
HIGH
HIGH
Poultry
Fish
10 minutes
2 minutes
HIGH
LOW
Soup
Stew
15 minutes
12 minutes
HIGH
HIGH
Vegetables–High
Vegetables–Low*
10 minutes
0 minutes
HIGH
LOW
Desserts
Beans
10 minutes
8 minutes
HIGH
HIGH
*NOTE: When vegetables are cooked 0 minutes, once pressure is reached, the unit will stop heating.
Because of the great variety of foods within a food grouping, the preset time may need
to be adjusted manually. This is easily done by pressing the + or – buttons immediately
after pressing the cook function button. You must do this within the rst six seconds of
pressing the cook function button, before the unit begins to heat. NOTE: If you fail to
change the time, press CANCEL and try again. Use the cooking charts included in the
recipe section as a guide for recommended cooking times.
For all pressure cooking preset buttons, the maximum cooking time is 2 hours and the
minimum cooking time is 0 minutes.
NOTE: While pressure is building, the time will not change. The unit begins counting
down when the correct pressure is reached for the food selected.
Display
window
Scrolling digit
Fig. I
The left digit in the display
window will scroll in a
clockwise pattern during initial
heatup and throughout timed
cooking. It will not scroll
during the keep warm mode or
after the unit shuts o.
10 11
Steam
Out
Steam
Out
Cook
Steam
Out
Steam
Out
Cook
PRESSURE BUTTON
If you prefer to manually set the pressure, instead of using the preset buttons, simply
press the PRESSURE button once for the low setting or twice for the high setting. The
red light next to the selected pressure will be illuminated. The default cook time is 30
minutes for low and 15 minutes for high. Adjust the cook time, if desired, by pressing
the + or – buttons immediately after pressing the PRESSURE button. NOTE: You
must adjust the time within the rst six seconds, before the unit begins to heat. If you
accidentally press the wrong setting or time, simply press CANCEL and reset the cooker.
High pressure is suitable for most foods. Use low pressure for delicate foods such as sh
and some vegetables.
HOW TO USE FOR PRESSURE COOKING
Before you begin cooking, review the “Important Information for Every Use” instructions
on page 7 and always verify that the unit is properly assembled.
1. Place the pressure cooker on a dry, level surface. To avoid steam damage to cabinets,
position the cooker so the air vent/cover lock and quick pressure release valve are not
directly under cabinets.
2. Place the removable cooking pot into the cooker body. NEVER USE THE UNIT
WITHOUT THE REMOVABLE COOKING POT.
3. Attach power cord to cooker and then plug into a 120VAC wall outlet.
4. Prepare ingredients according to the directions in the recipe you have selected.
If the recipe states to brown or sauté food, press the BROWN/SAUTÉ button (see
page 8), preheat unit for 3 to 4 minutes, and brown or sauté food according to recipe.
When browning/sautéing is complete, press the CANCEL button once so you can
select another cooking function.
5. If recipe calls for using the cooking rack, place cooking rack into the cooking pot. See
“Helpful Hints” on page 14 for guidance on when to use rack. Add ingredients to the
cooking pot, being sure not to overll (see page 7 for information on lling).
6. Pour liquid into the cooking pot, as specied in the recipe or timetable.
7. Place the cover on the cooker body, aligning the
INSTALL/REMOVE vertical mark within the
mark on the cooker body (Fig. B, page 6). Rotate the
cover clockwise until it stops. The pressure cooker is
completely closed when the LOCKED vertical mark is
within the mark on the cooker body (Fig. J).
8. Push the quick pressure release valve onto the vent
pipe and point the lever to the COOK position (Fig. K).
NOTE: The valve will t loosely on the vent pipe.
9. Select the appropriate preset button on the control panel
for the type of food you are cooking. Adjust the cooking
time as necessary (see page 9). Or, if preferred, select
PRESSURE and manually set the cooker (see above).
As the unit is heating, air will automatically exhaust around the air vent/cover lock.
You will hear this venting. When pressure begins to build, the blue air vent/cover lock
will slide up (Fig. K), locking the cover on. Once the unit is at pressure, the timer will
start to count down.
During cooking you may notice some steam releasing from the quick pressure release
valve. This is normal. NOTE: It is also normal for the heat to cycle on and o during
cooking to control the pressure in the cooker.
10. When the cook time has expired, the unit will beep 10 times and automatically switch
to the keep warm mode.
11. Reduce pressure according to the recipe or timetable
instructions (quick pressure release or drop pressure
of its own accord). See instructions below for
releasing pressure. You will know the pressure is
completely reduced when the blue air vent/cover
lock drops (Fig. L).
12.
After pressure is completely reduced, carefully
remove the cover. Rotate counter
clockwise until
the INSTALL/REMOVE vertical mark is within the mark on the cooker body.
Lift cover straight up and, while still holding the cover over the cooker, angle it 90
degrees so residual liquid drips into the pot. Place cover upside down on counter.
CAUTION! Steam may escape and hot liquid may drip from the cooker cover when
removing it. Steam and hot liquid can cause burns.
13. Remove food from cooker. For best results, use heat-resistant plastic or wooden utensils. Do not use metal utensils as they may scratch the nonstick surface.
14. When cooking is complete, unplug power cord from wall outlet and then from pressure cooker. Allow cooker to cool completely before cleaning.
PRESSURE RELEASE METHODS
1. Quick Pressure Release. This method is used when cooking vegetables, seafood, and
other delicate foods.
When cooking time is up, press the CANCEL button once and immediately move the
valve lever to the STEAM OUT position (Fig. L). You will hear sputtering and steam
will release for approximately 2 to 3 minutes. Pressure is completely reduced when
the blue air vent/cover lock has dropped (Fig. L).
CAUTION! To prevent steam burns, keep hands and face away from the top of the
pressure cooker as pressure is being released.
2. Let pressure drop of its own accord. This method is used when cooking foods such
as meats, soups, and grains.
When cooking time is up, keep the quick pressure release valve in the COOK
position. Let the pressure cooker cool until the blue air vent/cover lock drops.
NOTE: If desired, the food may be left in the cooker, which automatically switches
to the keep warm mode.
Fig. J
Fig. K
Blue air vent/cover
lock in up position.
Pressure in unit.
Cook
position
Fig. L
Blue air vent/cover lock
in down position.
No pressure in unit.
Steam out
position
12 13
HOW TO USE FOR SLOW COOKING
1. Follow steps 1 through 7 of the “How to Use for Pressure Cooking” instructions on
page 10.
2. Push the quick pressure release valve onto the vent pipe. IMPORTANT: Point the
lever to the STEAM OUT position.
3. Press the SLOW COOK button once for the high setting or twice for the low setting.
The red light next to the function selected will light up. Adjust the slow cooking default time, if desired, by pressing the + or – buttons. The left digit will scroll throughout slow cooking.
4. When the cook time has expired, the unit will beep 10 times and automatically switch
to the keep warm mode. The left digit will stop scrolling.
5. Press the CANCEL button once and carefully remove the cover.
Rotate counter
clock-
wise until the INSTALL/REMOVE vertical mark is within the mark on the cooker
body. Lift cover straight up and, while still holding the cover over the cooker, angle it
90 degrees so residual liquid drips into the pot. Place cover upside down on counter.
CAUTION! Steam may escape and hot liquid may drip from the cooker cover when
removing it. Steam and hot liquid can cause burns.
6. Remove food from cooker. For best results, use heat-resistant plastic or wooden utensils. Do not use metal utensils as they may scratch the nonstick surface.
7. When cooking/keep warm are complete, unplug power cord from wall outlet and then
from pressure cooker. Allow cooker to cool completely before cleaning.
CLEANING
After every use
1. Unplug power cord from wall outlet and then from pressure cooker. Allow cooker to
cool completely before cleaning.
2. After each use, remove the quick pressure release valve from the cover. Then detach
the sealing ring plate from the cover by pulling the grip pin (Fig. C, page 6). Remove
the sealing ring from the plate. Do not remove the center grommet on the sealing ring
plate.
If the vent lter appears dirty or contains debris, remove it from the underside of the
cover, following the instructions on page 6.
3. Clean the cooker cover with a damp, soapy cloth and then dry completely. Do NOT
immerse the cooker cover in water.
Wash the sealing ring, sealing ring plate, and vent lter in warm, soapy water. Do
NOT wash these parts in the dishwasher. Thoroughly dry all cover parts after
cleaning.
4. 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. If necessary, clean the vent lter with a small brush to remove any food
particles from the slots and holes. Rinse and dry all parts thoroughly and reassemble.
5. Wash the cooking rack in warm, soapy water. Do NOT wash in the dishwasher.
6. Remove the cooking pot from the cooker body. Wash the pot in warm water and a
mild detergent. The cooking pot may also be washed in the dishwasher.
The nonstick surface may be cleaned with a non-metal cleaning pad, such as Scotch-
Brite* Multi-Purpose Scrub Sponge or Scotch-Brite* Dobie* Cleaning Pad. Do not
use steel wool or abrasive cleaners on the cooking pot or the cooker body.
Soaking the cooking pot to loosen food residue is not necessary. If, however, soaking
the pot is desired, do not soak for more than two hours. Soaking the pot for more than
two hours may damage the nonstick nish.
CAUTION! Never pour water into the cooker body or immerse it or the power cord in
water. Always be sure the pot is COMPLETELY DRY before placing it back in the
cooker body.
7. Clean the plastic rim of the cooker body with a damp cloth. Avoid getting water
inside of the cooker body.
Occasionally
1. Remove the air vent/cover lock for cleaning. Place
your nger over the air vent/cover lock hole in the
top of the cover (Fig. M) and remove the gasket
from the underside of the cover (Fig. N). Push the
air vent/cover lock through the top of the cover.
Wash it and the gasket in warm, soapy water.
The metal shaft may be cleaned with a nylon mesh
pad. Clean the cover hole with a small brush. After
cleaning, reinsert the metal shaft from the top side
of the cover down through the cover hole. Place
a nger over the hole and push the gasket onto
the end of the metal shaft until it snaps into the
groove.
2. Wipe the outside of the cooker body with a damp
cloth.
CARE AND MAINTENANCE
● When not in use, store your pressure cooker in a dry place. To prevent unpleasant
odors from lingering, store the unit with the cover inverted on the cooker body.
● As is the case with all cookware, avoid chopping or cutting food inside the cooking
pot with a knife or other sharp utensil. Do not use metal utensils as they may scratch
the nonstick surface.
● Do not strike the rim of the cooking pot with any cooking utensil. This could cause
nicks in the rim which may allow steam to escape and prevent the pressure cooker
from sealing.
*Scotch-Brite and Dobie are registered trademarks of 3M Company. Presto is not aliated with 3M Company.
Fig. M
Air vent/cover
lock hole
Gasket
Fig. N
14 15
● The sealing ring and gasket for the air vent/cover lock may shrink, become hard,
deformed, cracked, or torn with normal use. When this happens, replace the sealing
ring and/or the air vent/cover lock gasket. Leakage between the cover and cooker
body is usually caused by deterioration of the sealing ring after prolonged use.
● Periodically check the vent pipe nut for looseness. If necessary, retighten with a ½˝
wrench.
● 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.
HELPFUL HINTS
● Your favorite recipes may be adjusted for cooking in the pressure cooker by following
the general directions in this manual. Use the included timetables and recipes as a
guide for specic foods and cooking times. There is very little evaporation during
pressure cooking, so the amount of liquid used should be decreased. A minimum
of 1 cup of water or cooking liquid should always be used for pressure cooking. Of
course, the easiest way to adapt your favorite conventional recipe is to nd a similar
recipe for pressure cooking in this book and use it as a guide.
● 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. There-
fore, 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 dierent cooking liquids can be used in a pressure cooker. Wine, beer, broth,
fruit juices, and of course water all make excellent liquids for cooking.
● If a recipe says to cook 0 minutes, simply press the VEGETABLES–LOW button.
Unit will beep 10 times as soon as pressure is reached. Use the quick pressure release
method immediately after pressure cooker reaches cooking pressure.
● It is the size and shape of the food pieces, rather than the quantity, that aects pres-
sure cooking time. For example, one potato will have the same cooking time as 6
potatoes of similar size. It is important to note the size of the food specied in the
cooking timetables; if the pieces of food being cooked are of a size dierent than
those noted, it will be necessary to adjust the cooking time.
● 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%
● If you have any questions on recipes, cooking times, or the operation of your pressure
cooker, please call our Test Kitchen at 1-800-368-2194 or contact us at our website
www.GoPresto.com.
QUESTIONS AND ANSWERS
1. Sometimes when pressure cooking, I notice beads of moisture forming in the
area of the pressure release valve. I also sometimes hear what sounds like
escaping steam prior to the point in time that the timer begins to count down. Is
there something I am doing wrong?
No. Both are normal and can be expected as part of pressure cooking.
2. I pressed the wrong button by accident and the cooker is not allowing me to
press the right one. What can I do?
Press CANCEL. This will enable you to start over and press the correct button.
3. When I tried to adjust the time, it did not change. What am I doing wrong?
You did not adjust the time within the rst six seconds. Press CANCEL and begin
again by choosing the desired setting and adjusting the time as needed.
4. I can see steam escaping from around the cover. Why?
You forgot to put the sealing ring on the sealing plate or you forgot to install the
sealing ring plate in the cooker cover. NOTICE: If either of these parts are not in place
during cooking, the cooker will leak, pressure will not build, and you may damage the
unit.
Leakage may also occur if the sealing ring needs to be replaced. The sealing ring may
shrink, become hard, deformed, cracked, or torn with normal use. When this happens,
replace the sealing ring before using the unit again for pressure cooking.
5. I can hear steam venting from the quick pressure release valve and pressure is
not building. Why?
You have the quick pressure release valve in the STEAM OUT position. The quick
pressure release valve must be in the COOK position in order for pressure to build
and the cooker to seal.
6. Sometimes when I’m pressure cooking foods such as a roast, the time doesn’t
change. Why?
The pressure cooker has not reached operating pressure. Countdown will begin as
soon as the cooker reaches operating pressure.
7. Occasionally the cover is hard to open. What causes this? What should I do?
If the cover seems dicult to open, there may still be pressure in the cooker. Be sure
the air vent/cover lock has dropped before trying to open the cooker.
If the cover rotates but it seems to catch on the rim of the body, you are not lifting the
cover straight up o the cooker body.
16 17
8. What does it mean when E3 appears in the display window and the unit stops
working?
The cooker has overheated. You likely operated the unit in pressure cooking mode
with insucient or no liquid. If this occurs, unplug the unit and allow it to cool. Then
remove the cover and add liquid to the cooker. Plug the unit back in, place the cover
on, and reprogram the cooker.
9. Sometimes my food is not completely done after the recommended cooking time.
When I try to put the cover back on the cooker, so I can cook it longer, the cover
will not close. How can I get the cover closed?
Allow the pressure cooker to cool slightly. When the cooker is still hot, the air vent/
cover lock will lift, preventing you from closing the cover. Before placing the cover
back on, be sure the quick pressure release valve is in the STEAM OUT position.
Once the cover is closed, move the lever to the COOK position.
10. What can be done if the food prepared in the pressure cooker has more liquid
than desired?
With the cover removed, press SAUTÉ and allow the excess liquid to evaporate. Next
time you prepare the same recipe, you may want to use less liquid.
11. I believe I am thoroughly cleaning my cooker, but sometimes I notice the odor of
my last meal remains in the cooker. Is there something I am doing wrong?
The sealing ring is made of silicone. Silicone has many wonderful properties but it
does tend to retain odors. Over time, the odor will dissipate.
12. What does it mean when E1, E2, E4, or E5 appear in the display window and the
unit stops working?
This means something internally has become damaged, been tampered with, or is
defective. The unit will be inoperable if you get one of these codes. You should
unplug the unit and contact our Customer Service Department. Call weekdays
8:00 AM to 4:00 PM (Central Time) at 1-800-877-0441 or email us through our
website at www.GoPresto.com/contact.
PRESSURE COOKING RECIPES
Soups and Stews
This pressure cooker is perfect for preparing delicious soups and stews. Included are a
few favorite recipes. If you have a favorite recipe of your own, try it using one of the
recipes in this book as your guide. If adding dry beans and peas, they rst must be soaked
according to the directions on page 30.
CAUTION! Do not pressure cook soups containing barley, rice, pasta, grains, split peas,
and dried soup mixes because they have a tendency to foam, froth, and sputter and could
block the vent pipe. These foods should be added to the soup AFTER pressure cooking.
FOR SOUPS AND STEWS, DO NOT FILL COOKING POT OVER ½ FULL!
1½ pounds bone-in chicken breasts,
skinned
1 cup celery, cut into 2-inch pieces
1 cup coarsely chopped onion
3 cloves garlic, halved
1 teaspoon dried thyme
¾ teaspoon salt
½ teaspoon black pepper
4 cups water
• • • • • • •
1½ cups sliced carrots
1 cup sliced celery
2 green onions, thinly sliced
Add chicken, celery, onion, garlic, thyme, salt,
pepper, and water to cooking pot. Close cover.
Place quick pressure release valve on vent pipe.
Press SOUP and then adjust time to 10 minutes.
When time is up, allow pressure to drop of its
own accord.
Remove chicken to a cutting board and allow
to cool. Strain stock by pouring through a large
sieve; discard solids. Return stock to cooking
pot; add carrots and celery. Press CANCEL.
Close cover. Place quick pressure release valve
on vent pipe. Press VEGETABLES–HIGH and
then adjust time to 3 minutes.
Meanwhile, remove chicken from bones and cut
into bite-size pieces.
When cooking time is up, quickly release
pressure.
Return chicken to cooking pot and add onions;
allow to heat through.
7 servings
Classic Chicken Soup
18 19
1 pound beef stew meat, cut into
1-inch cubes
1 tablespoon vegetable oil
2 cups beef broth
1 can (14½ ounces) diced tomatoes,
undrained
2 cups chopped cabbage
1½ cups sliced carrots
1 cup sliced celery
1 cup frozen whole kernel corn
½ cup chopped onion
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon black pepper, coarsely
ground
Salt
With cooking pot in cooker body, press
BROWN and preheat cooker. Add oil; brown
one-half pound of beef at a time, removing each
batch from pot when done. Press CANCEL.
Return all beef, including juices, to cooker. Add
broth, tomatoes, cabbage, carrots, celery, corn,
onion, oregano, thyme, and pepper. Close cover.
Place quick pressure release valve on vent pipe.
Press SOUP and then adjust time to 12 minutes.
When time is up, allow pressure to drop of its
own accord.
Season to taste with salt.
8 servings
1 cup dry Great Northern beans
½ tablespoon olive oil
1 cup chopped onion
2 large garlic cloves, minced
5 cups chicken broth
2 cups kale, coarsely chopped
1 cup sliced carrots
½ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon black pepper
• • • • • • •
2 tablespoons tomato paste
Salt
Soak beans according to instructions on page
30.
With cooking pot in cooker body, press SAUTÉ
and preheat cooker. Add oil, onion, and garlic.
Sauté until onions are translucent. Press CANCEL. Add drained beans, broth, kale, carrots,
rosemary, thyme, and pepper. Close cover. Place
quick pressure release valve on vent pipe. Press
BEANS.
When time is up, allow pressure to drop of its
own accord.
Stir in tomato paste until well blended. Season
to taste with salt.
7 servings
2 slices thick-sliced bacon, diced
⅓ cup all-purpose our
1 teaspoon salt, divided
1½ pounds beef stew meat, cut into
1-inch cubes
2 cups beef broth
1 cup chopped onion
1 cup sliced fresh mushrooms
1 cup sliced carrot
½ pound small red potatoes
1 large clove garlic, minced
2 tablespoons tomato paste
¾ teaspoon dried thyme
1 bay leaf
With cooking pot in cooker body, press
BROWN and preheat cooker. Add bacon; fry
until crisp. Remove bacon from cooker, leaving
drippings in pot. Combine our and ½ teaspoon
of the salt in a large bowl. Add beef and toss
to coat; shake o excess our mixture. Brown
one-third of beef at a time, removing each batch
from pot when done. Press CANCEL. Return
all beef, including juices, and bacon to cooker.
Add broth, onion, mushrooms, carrot, potatoes,
garlic, tomato paste, thyme, and bay leaf. Close
cover. Place quick pressure release valve on
vent pipe. Press STEW and then adjust time to
10 minutes.
When time is up, allow pressure to drop of its
own accord.
6 servings
1 cup dry Great Northern beans
1 tablespoon olive oil
½ cup chopped onion
½ cup sliced carrot
2 cloves garlic, minced
½–1 jalapeño pepper, seeded, deveined,
minced
2 teaspoons chili powder
1 teaspoon dried oregano
¼ teaspoon ground allspice
4 cups chicken broth
1 pound boneless, skinless chicken
breasts, cut into ¾-inch pieces
1½ teaspoons packed brown sugar
1 teaspoon white wine vinegar
• • • • • • •
Salt and pepper
Soak beans according to instructions on page
30.
With cooking pot in cooker body, press SAUTÉ
and preheat cooker. Add oil, onion, carrot,
garlic, jalapeño, chili powder, oregano, and
allspice. Sauté for 2 minutes. Press CANCEL.
Stir in drained beans, broth, chicken, brown
sugar, and vinegar. Close cover. Place quick
pressure release valve on vent pipe. Press
BEANS.
When time is up, allow pressure to drop of its
own accord.
Season to taste with salt and pepper.
4 servings
Hearty Vegetable Beef Soup
Tuscan Bean Soup
Traditional Beef Stew
Chicken and White Bean Chili
20 21
Fish and Seafood
Fish and seafood are the basis of some of the healthiest and most nutritious meals you can
make. Steaming them in the pressure cooker brings out their nest, fullest avors.
Fish and seafood cook very quickly under pressure, and the cooking time required is
directly related to the thickness of the seafood. To prevent overcooking, do not cook sh
or seafood that is less than ¾ inch thick. For sh or seafood more than 1 inch thick, cook
for the suggested time in the timetable below and then allow the cover to remain on the
pressure cooker for another minute after the air vent/cover lock has dropped.
FOR FISH AND SEAFOOD, DO NOT FILL COOKING POT OVER ⅔ FULL!
Fish and Seafood Timetable
To cook, pour 1 cup of water or other cooking liquid into the cooking pot.
If using the cooking rack, position it in the cooking pot and then place sh or seafood on
the rack. Close cover. Place quick pressure release valve on vent pipe. Press FISH and
adjust time as necessary.
TO PREVENT OVERCOOKING, USE THE QUICK PRESSURE RELEASE
METHOD AFTER COOKING FISH AND SEAFOOD.
SEAFOOD
(Fresh or Thawed) SIZE
COOKING TIME
(Minutes)
Fish Fillets 1 inch thick 0
Salmon Fillets 1 inch thick 0–1
Shrimp Medium to Large (36 to 42 count)
Jumbo (21 to 25 count)
1
2
Tuna Fillets 1 inch thick 0–1
NOTE: When sh and seafood are cooked 0 minutes, once pressure is reached, the unit will stop heating.
1 tablespoon olive oil
1 small onion, chopped
½ small orange or yellow pepper,
chopped
1 clove garlic, minced
1 cup water
1 pound tomatoes, peeled and
chopped
1 tablespoon minced fresh parsley
1 tablespoon minced fresh cilantro
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon dried oregano
1 pound of cod llets, 1 inch thick
• • • • • • •
Corn or our tortillas
With cooking pot in cooker body, press
SAUTÉ and preheat cooker. Add oil; sauté
onion, pepper, and garlic until tender. Press
CANCEL. Add water, tomatoes, parsley,
cilantro, salt, cumin, and oregano. Place cod
llets in sauce. Close cover. Place quick
pressure release valve on vent pipe. Press
FISH and then adjust time to 0 minutes.
When time is up, use quick pressure release
method.
Cut 2 or 3 tortillas into thin strips. Stir into
mixture. Serve in bowls with additional warm
tortillas.
4 servings
2 salmon steaks or llets, 1 inch
thick
2 tablespoons Dijon mustard
2 sprigs fresh thyme
1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
1 cup dry white wine or chicken
broth
1 bay leaf
• • • • • • •
2 tablespoons Dijon mustard
1 tablespoon cornstarch
Spread each steak with 1 tablespoon mustard.
Press 1 thyme sprig into the mustard on each
steak.
With cooking pot in cooker body, press SAUTÉ
and preheat cooker. Add oil; sauté onion and
garlic until tender. Press CANCEL. Add wine
or broth and bay leaf. Place salmon on cooking
rack in pot. Close cover. Place quick pressure
release valve on vent pipe. Press FISH and then
adjust time to 1 minute.
When time is up, use quick pressure release
method.
Carefully remove salmon and rack. Keep salmon warm. Discard bay leaf. Mix 2 tablespoons
mustard with cornstarch. Press SAUTÉ. Stir
mustard mixture into hot liquid in pot. Heat until sauce boils and thickens, stirring constantly.
Serve sauce over salmon.
2 servings
Fish in Salsa Ranchero
Salmon Moutarde
22 23
Meat and Poultry
A host of great meals can evolve from meat and poultry when prepared in the pressure
cooker. Keep the following tips in mind when pressure cooking meat and poultry.
● Although not necessary, you may want to brown meat and poultry before pressure
cooking to add a dierent avor and provide color to the nished dish. Browning is
easily done in the pressure cooker. Press BROWN, allow unit to preheat for 3 to 4
minutes, and brown meat or poultry as desired.
● You may also place meat and poultry on the grill or under the broiler after pressure
cooking to give it last minute browning.
● Cooking time, especially for meat, will vary depending on the size and thickness of
the cut, the distribution of fat and bone, and the grade and cut of meat. Because of this
variability, the timetable on pages 23–24 should be used as a general guide only.
● When cooking larger pieces of meat, such as roasts, keep in mind that thickness rather
than weight is the most important factor in determining cooking time. The cooking
times found in the meat and poultry timetable are for roasts that are 2 to 3 inches thick.
If the roast is thicker than 3 inches, add 5 additional minutes to the cooking time.
● To cook, pour 1 to 1½ cups of water or other liquid into the cooking pot. If using the
cooking rack, position it in the cooking pot and then place meat or poultry on rack.
Close cover. Place quick pressure release valve on vent pipe. Cook using the MEAT
or POULTRY preset and the time indicated in the timetable on pages 23–24. Release
pressure as indicated in the timetable.
● Thicken sauce or cooking liquid after pressure cooking is complete. This can be
accomplished by reducing the volume by pressing SAUTÉ and allowing the liquid to
simmer for 5 to 10 minutes. Another option is to add a thickening agent, such as our
or cornstarch, to the cooking liquid. Stir 1 to 2 tablespoons of our or cornstarch into
¼ cup of cold water. Press SAUTÉ and slowly add the our mixture to the hot liquid.
Stir and heat to boiling. Allow to boil for 1 minute or until liquid is thickened.
● Cooking meat and poultry from a frozen state should be reserved only for emergencies
and considered only for smaller cuts of meat, such as chops, ribs, and steak. When
cooking from frozen, add about 50% more time than indicated in the timetable.
Meat and Poultry Timetable
With cooking pot in cooker body, press BROWN and preheat cooker. Brown meat or
poultry. Remove from cooker and press CANCEL. Pour liquid into cooking pot. Place
meat or poultry on rack in cooker. Close cover securely. Place quick pressure release
valve on vent pipe. Press MEAT or POULTRY and adjust time, if necessary, according to
the following timetable.
FOR MEAT AND POULTRY, DO NOT FILL COOKING POT OVER ⅔ FULL!
NO PORTION OF THE MEAT OR POULTRY SHOULD EXTEND
ABOVE THE ⅔ FILL LINE (SEE PAGE 7).
MEAT/POULTRY PRESET BUTTON
COOKING
TIME
(Minutes)
PRESSURE
RELEASE
METHOD
BEEF
*Brisket or Corned Beef
(2 to 3 pounds)
MEAT–ROAST
55–65 Own Accord
Chuck Roast (2½ to 3 pounds)
MEAT–ROAST
45–50 Own Accord
Rump Roast (2½ to 3 pounds)
MEAT–ROAST
55–65 Own Accord
Oxtail
MEAT–ROAST
45–50 Own Accord
Shank
MEAT–CHOP/RIB
25–30 Own Accord
Short Ribs
MEAT–CHOP/RIB
30 Own Accord
Stew Meat (1-inch cubes)
MEAT–CHOP/RIB
12–13 Quick Release
LAMB
Lamb Shoulder Roast
(2½ pounds)
MEAT–ROAST
45–50 Own Accord
Stew Meat (1-inch cubes)
MEAT–CHOP/RIB
6 Quick Release
POULTRY
Chicken
(whole, 2½ to 3 pounds)
POULTRY
22–24 Own Accord
Chicken (pieces with bone)
POULTRY
10 Own Accord
Chicken Breast (boneless)
POULTRY
6–7 Own Accord
Cornish Game Hen
POULTRY
12–14 Own Accord
Turkey (pieces with bone)
POULTRY
13–15 Own Accord
Turkey Breast
(boneless, rolled roast, 2 pounds)
POULTRY
36–39 Own Accord
*Use lowest time for at cut brisket. Use longest time for point cut brisket.
24 25
1 tablespoon vegetable oil
1 2½- to 3-pound boneless beef
chuck roast
1 small onion, sliced
1 cup water
1 can (2 ounces) anchovy llets,
drained and chopped
1 tablespoon cider vinegar
1 tablespoon packed brown sugar
9 whole peppercorns
1 bay leaf
With cooking pot in cooker body, press
BROWN and preheat cooker. Add oil; brown
roast on all sides. Remove from cooker and
press CANCEL. Add onion to pot; press SAUTÉ
and stir until onion is slightly softened. Remove
from pot. Press CANCEL. Combine water,
anchovies, vinegar, brown sugar, peppercorns,
and bay leaf in pot. Place roast on cooking rack
in pot. Arrange onions evenly on top of roast.
Close cover. Place quick pressure release valve
on vent pipe. Press MEAT–ROAST and then
adjust time to 55 minutes.
When time is up, allow pressure to drop of its
own accord.
If desired, press SAUTÉ and reduce cooking
liquid to make sauce to serve with roast.
6 to 8 servings
MEAT/POULTRY PRESET BUTTON
COOKING
TIME
(Minutes)
PRESSURE
RELEASE
METHOD
PORK
Butt Roast (2½ to 3 pounds)
MEAT–ROAST
60–65 Own Accord
Shoulder Arm Roast
(2½ to 3 pounds)
MEAT–ROAST
60–65 Own Accord
Chops, ¾ to 1 inch thick
MEAT–CHOP/RIB
8 Quick Release
Steak, ¾ to 1 inch thick
MEAT–CHOP/RIB
8 Quick Release
Spareribs
MEAT–CHOP/RIB
25 Quick Release
Stew Meat (1-inch cubes)
MEAT–CHOP/RIB
6 Quick Release
1 tablespoon dry mustard
1 tablespoon chili powder
½ teaspoon cayenne pepper
1 clove garlic, cut in half
1 tablespoon vegetable oil
3 pounds boneless spare ribs*
⅓ cup water
⅔ cup ketchup
¼ cup lemon juice
¼ cup light molasses
½ cup chopped onion
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon freshly ground black
pepper
2 drops liquid smoke
* Short ribs can be used in place of spare ribs.
For short ribs, press MEAT–CHOP/RIB and
adjust time for 30 minutes.
Trim excess fat from ribs. Combine mustard,
chili powder, and cayenne pepper in a small
bowl. Sprinkle over ribs. Rub seasoning into
ribs using cut surface of garlic clove.
With cooking pot in cooker body, press
BROWN and preheat cooker. Add oil; brown
ribs on 2 sides. Mince garlic clove and whisk
together with water, ketchup, lemon juice,
molasses, onion, oregano, salt, pepper, and
liquid smoke in a small bowl. Pour over ribs
in cooker. Close cover. Place quick pressure
release valve on vent pipe. Press MEAT–
CHOP/RIB.
When time is up, allow pressure to drop of its
own accord.
8 servings
2 slices bacon, diced
2 bone-in pork chops, about
1 inch thick
⅓ cup water
3 tablespoons balsamic vinegar
¼ cup packed brown sugar
3 tablespoons country-style Dijon
mustard
1 teaspoon caraway seeds
2 cups sliced red cabbage
1 cup cored, chopped red cooking
apple
½ cup sliced red onion
With cooking pot in cooker body, press
BROWN and preheat cooker. Add bacon; fry
until crisp. Remove bacon from cooker, leaving
drippings in pot. Add pork chops and brown
on both sides. Press CANCEL. Whisk together
water, vinegar, brown sugar, mustard, and caraway seeds in a small bowl. Pour into pot. Return
bacon to cooker; add cabbage, apple, and onion.
Close cover. Place quick pressure release valve
on vent pipe. Press MEAT–CHOP/RIB and then
adjust time to 8 minutes.
When time is up, use quick pressure release
method.
2 servings
Pot Roast Royale
Pork Chops with Red Cabbage and Apples
Barbecued Spare Ribs
26 27
½ tablespoon olive oil
4 boneless, skinless chicken breasts
3 cloves garlic, sliced
½ cup white wine
½ cup chicken broth
¼ cup minced, fresh Italian parsley
1 teaspoon dried rosemary
• • • • • • •
Salt and pepper
½ small lemon, thinly sliced
With cooking pot in cooker body, press
BROWN and preheat cooker. Add oil; brown
chicken. Press CANCEL. Cover chicken with
garlic slices. Add wine, broth, parsley, and
rosemary. Close cover. Place quick pressure
release valve on vent pipe. Press POULTRY and
then adjust time to 6 minutes.
When time is up, allow pressure to drop of its
own accord.
Season to taste with salt and pepper. Garnish
with lemon slices.
4 servings
½ tablespoon olive oil
4 chicken thighs, skinned
½ cup chicken broth
½ cup chopped onion
¼ cup chopped celery leaves
3 cloves garlic, minced
1 tablespoon minced, fresh Italian
parsley
½ teaspoon dried oregano
½ teaspoon dried basil
• • • • • • •
3 tablespoons sliced black olives
Salt and pepper
With cooking pot in cooker body, press
BROWN and preheat cooker. Add oil; brown
chicken. Press CANCEL. Add broth, onion,
celery leaves, garlic, parsley, oregano, and basil
to pot. Close cover. Place quick pressure release
valve on vent pipe. Press POULTRY.
When time is up, allow pressure to drop of its
own accord.
Remove chicken to a warm dish. Press SAUTÉ;
add olives to liquid. Simmer for 5 minutes until
liquid is reduced. Season to taste with salt and
pepper. Serve sauce over chicken.
4 servings
Vegetables
Pressure cooking is a preferred method for preparing vegetables. Because of the fast
cooking time and super-heated steam, vegetables retain most of their natural color,
texture, avor, and nutrients.
FOR FRESH VEGETABLES, DO NOT FILL COOKING POT OVER ⅔ FULL!
Fresh Vegetable Timetable
When using the following vegetable timetable, 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, USE THE QUICK PRESSURE RELEASE
METHOD AFTER COOKING VEGETABLES.
If the timetable says to cook 0 minutes, press the VEGETABLES–LOW button. Unit
will beep 10 times as soon as pressure is reached. Use the quick pressure release method
immediately after pressure cooker reaches cooking pressure.
Quantity of vegetables does not change pressure cooking times. More mature vegetables
may require longer pressure cooking times than given in timetable.
For fresh vegetables, pour 1 cup liquid into cooking pot. Place vegetables on rack in
cooking pot. Close cover securely. Place quick pressure release valve on vent pipe. Press
VEGETABLES–LOW or VEGETABLES–HIGH and adjust time, if necessary, according
to the following timetable.
VEGETABLE PREPARATION
PRESET
PRESSURE
COOKING TIME
(Minutes)
Artichoke Whole, 6 to 8 ounces HIGH 11–13
Asparagus Stems, cut into 1-inch pieces LOW 0–1
Beans
(green, wax)
Whole or sliced LOW 0–1
Beets Whole, 2½-inch diameter HIGH 20–21
Broccoli Florets LOW 0–1
Brussels Sprouts Small, 1-inch diameter LOW 4–5
Cabbage
(red, green)
Wedges, 1 inch thick
Coarsely shredded
HIGH
HIGH
5–6
3–4
Carrots Baby cut
½-inch slices
HIGH
HIGH
3–5
3–5
Cauliower Florets LOW 0–3
California Chicken
Herbed Chicken Thighs
28 29
VEGETABLE PREPARATION
PRESET
PRESSURE
COOKING TIME
(Minutes)
Collards* Leaves coarsely chopped,
stems thinly sliced
HIGH 4–6
Corn on the Cob Whole, 2½-inch diameter HIGH 5
Eggplant Cubed, 1 to 1½ inches thick
Sliced, ½ inch thick
LOW
LOW
3–4
3–4
Kale* Leaves coarsely chopped,
stems thinly sliced
HIGH 3–5
Parsnips Sliced, ½ inch thick LOW 4–5
Peppers Whole HIGH 2–3
Potatoes (sweet) Sliced, 1 to 1½ inches thick
Sliced, ½ inch thick
HIGH
HIGH
8–9
5–6
Potatoes (white) Whole, 2½-inch diameter
Whole, 1½-inch diameter
Sliced, ¾ inch thick
Sliced, ½ inch thick
HIGH
HIGH
HIGH
HIGH
20–21
13–14
6–7
4
Rutabaga Cubed or sliced, 1 inch thick HIGH 6–8
Spinach Whole leaves LOW 0
Squash, summer
(yellow, zucchini)
Sliced, 1 inch thick LOW 0–1
Squash, winter
(acorn)
Halved HIGH 12–14
Squash, winter
(buttercup)
Cut into 3- to 4-inch chunks HIGH 14–16
Squash, winter
(spaghetti)
Halved HIGH 15–17
Swiss Chard Whole leaves LOW 3–4
Turnips Sliced or cubed, ½ inch thick HIGH 4–7
*Do not use rack; place in cooking liquid. Use 2 cups of water.
NOTE: When vegetables are cooked 0 minutes, once pressure is reached, the unit will stop heating.
6 medium beets, 2½-inch diameter
1 cup water
• • • • • • •
⅓ cup red wine vinegar
¼ cup sugar
½ teaspoon ground ginger
¼ teaspoon black pepper
Cut tops o beets, leaving at least 2 inches of
stems. Scrub beets with soft vegetable brush,
being careful to leave skin intact. Pour water
into cooking pot. Place beets on cooking rack
in pot. Close cover. Place quick pressure release
valve on vent pipe. Press VEGETABLES–
HIGH and then adjust time to 20 minutes.
When time is up, use quick pressure release
method.
Remove beets to a cutting board and allow to
cool. When beets are cool enough to handle,
peel o skins and cut o root end. Cut beets into
wedges.
Remove cooking rack and discard all but ½ cup
of cooking liquid. Add vinegar and sugar. Press
SAUTÉ and bring mixture to a boil. Allow to
boil for 2 to 3 minutes. Stir in ginger and pepper. Return beet wedges to the cooker and allow
to heat through.
6 to 8 servings
3 slices bacon, diced
1 cup chopped onion
2 cups chicken broth
1 bunch kale, about 20 ounces
• • • • • • •
1 tablespoon red wine vinegar
¼ teaspoon black pepper
With cooking pot in cooker body, press
BROWN and preheat cooker. Add bacon;
fry until crisp. Remove bacon from cooker,
leaving drippings in pot. Press CANCEL and
then press SAUTÉ. Add onion; sauté until
translucent. Press CANCEL. Return bacon to
pot and add broth and kale. Close cover. Place
quick pressure release valve on vent pipe. Press
VEGETABLES–HIGH and then adjust time to
5 minutes.
When time is up, use quick pressure release
method.
Stir in vinegar and pepper.
4 servings
Braised Kale with Bacon
Ginger Vinaigrette Beets
30 31
Dry Beans, Peas, and Lentils Timetable
Soak beans and whole peas, according to information on page 30. Lentils and black-eyed
peas do not require soaking. Add 1 tablespoon vegetable oil to cooking liquid. DO
NOT COOK SPLIT PEAS.
Close cover securely. Place quick pressure release valve on vent pipe. Press BEANS and
adjust time, if necessary, according to the times indicated in the timetable below. After
cooking is complete, allow pressure to drop of its own accord.
NOTE: The timetable is meant to be a guide. Adjust time as necessary to produce beans
you and your family prefer.
FOR DRY BEANS, PEAS, AND LENTILS,
DO NOT FILL COOKING POT OVER ½ FULL!
BEANS, PEAS, AND LENTILS
COOKING TIME
(Minutes)
Black Beans 6–9
* Black-Eyed Peas 6–9
Chickpeas (garbanzo) 14–17
Great Northern Beans 6–9
Kidney Beans 5–8
* Lentils (brown, green) 6–9
Lima Beans (large) 2–5
Lima Beans (baby) 5–8
Navy Beans (pea) 5–8
** Peas (whole yellow, green) 13–16
Pinto Beans 7–10
Red Beans 7–10
Soy Beans (beige) 12–15
*It is not necessary to soak.
**Do not cook split peas.
Dry Beans, Peas, and Lentils
The pressure cooker is ideal for preparing dry beans, peas, and lentils quickly. However,
these foods have a tendency to froth and foam during cooking, which could cause the
vent pipe to become blocked. Therefore, it is necessary to follow these procedures:
SOAKING
Soaking before pressure cooking is strongly recommended for dry beans and peas, except
lentils and black-eyed peas. Benets of soaking include eliminating some of the water
soluble starches that produce gas and create froth and foam during cooking, decreasing
the cooking time, and producing beans and peas that are more evenly cooked.
Soaking can be done using the traditional or the quick-soak method.
Traditional method: Clean and rinse beans and peas; cover with three times as much
water as beans or peas. Soak 4 to 8 hours. Drain.
Quick method: Clean and rinse beans and peas; cover with three times as much water as
beans or peas. Bring beans or peas to a boil and boil for 2 minutes. Remove from heat,
cover, and let stand for 1 to 2 hours. Drain.
After soaking, rinse and remove any loose skins.
COOKING
Place beans, peas, or lentils in cooking pot in cooker body. Cover with fresh water and
add 1 tablespoon vegetable oil to help minimize the amount of froth and foam during
cooking. The cooking pot should never be more than ½ full with beans, peas, lentils,
water, and other ingredients.
After cooking is complete, allow pressure to drop of its own accord.
FOR DRY BEANS, PEAS, AND LENTILS,
DO NOT FILL COOKING POT OVER ½ FULL!
32 33
Grains
Grains are an important, but often little recognized, part of a healthy diet. They contribute
complex carbohydrates, soluble and insoluble ber, and other nutrients. Grains are low
in fat and can be prepared quickly and conveniently with no soaking required. However,
some grains foam and froth during cooking, so the following precautions should be
observed.
● Do not cook more than 3 cups of grains at one time. For pearl barley, cook no more
than 2 cups at one time.
● After pressure cooking, allow pressure to drop of its own accord.
Grains Timetable
Combine the desired grain and the amount of liquid (water or broth) indicated in the
timetable below in the cooking pot. Close cover. Place quick pressure release valve on
vent pipe. Press RICE or MULTIGRAIN and adjust time as necessary.
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 COOKING POT OVER ½ FULL!
GRAINS
CUPS OF LIQUID
PER CUP OF GRAIN
PRESET
BUTTON
COOKING TIME
(Minutes)
Amaranth 2½ MULTIGRAIN 4–5
Barley (hull-less) 2½ MULTIGRAIN 25–28
Barley (pearl) 2½ MULTIGRAIN 11–13
Buckwheat 2½ MULTIGRAIN 4–6
Bulgar 1¾ MULTIGRAIN 4–5
Farro 2 MULTIGRAIN 25–28
Millet 2 MULTIGRAIN 9–10
Oats (steel cut) 2 MULTIGRAIN 5–6
Quinoa 1½ MULTIGRAIN 1–2
Rice (brown) 1½ RICE 16–18
Rice (white) 1½ RICE 8–10
Spelt 2 MULTIGRAIN 25–28
Wheat Berries 2 MULTIGRAIN 28–30
Wild Rice 1½ MULTIGRAIN 28–30
2 cups Great Northern Beans
3 cups chicken broth
1 cup chopped onion
1 cup sliced carrots
1 tablespoon minced garlic
1 tablespoon extra virgin olive oil
1 small bay leaf
½ teaspoon dried thyme
¼ teaspoon dried rosemary
½ teaspoon black pepper
• • • • • • •
Salt
Soak beans according to instructions on page
30.
Add all ingredients except salt to cooking pot.
Close cover. Place quick pressure release valve
on vent pipe. Press BEANS.
When time is up, allow pressure to drop of its
own accord.
Season to taste with salt.
7 servings
1 tablespoon vegetable oil
1 cup chopped onion
4½ cups chicken broth
1½ cups lentils
½ tablespoon ground coriander
½ tablespoon curry powder
½ teaspoon ground ginger
With cooking pot in cooker body, press SAUTÉ
and preheat pot. Add oil and onion; sauté onion
until translucent. Press CANCEL. Add broth,
lentils, coriander, curry powder, and ginger.
Close cover. Place quick pressure release valve
on vent pipe. Press BEANS.
When time is up, allow pressure to drop of its
own accord.
6 servings
Lentil Curry
Savory White Beans
34 35
Desserts
There are some desserts that the pressure cooker does remarkably well: custards,
puddings (especially bread pudding), and cheesecake. These desserts may be prepared in
oven-safe custard cups, ramekins, or any metal mold or form which will t loosely in the
cooking pot. Fill molds ⅔ full and cover the top securely with aluminum foil. Place the
mold or ramekins on the cooking rack in the cooking pot.
The pressure cooker will hold up to six ramekins, depending on the shape and size. To
position more than three ramekins in the cooking pot, you will need to place three of the
ramekins on the cooking rack and then position the remaining ramekins on top of the rst
layer, making sure to stagger the top layer.
Do not cook applesauce, cranberries, or rhubarb in the pressure cooker.
FOR DESSERTS, DO NOT FILL COOKING POT OVER ⅔ FULL!
2 eggs, beaten
3 tablespoons sugar
½ teaspoon vanilla extract
¼ teaspoon salt
1½ cups milk
1 cup water
Mix eggs, sugar, vanilla, and salt in a medium
bowl. Add milk and mix well. Pour ½ cup of
the custard mixture into each of four 5-ounce
ramekins. Cover the top of each ramekin
securely with aluminum foil. Add water and
cooking rack to cooking pot. Place three of the
ramekins on the cooking rack and then place
the remaining ramekin in the center on top of
the rst layer of ramekins. Close cover. Place
quick pressure release valve on vent pipe. Press
DESSERTS and then adjust time to 5 minutes.
When time is up, use quick pressure release
method.
Remove ramekins to cool on a wire rack.
Refrigerate until chilled.
4 servings
Variations:
Coconut Custard
Follow the custard directions above but, before pouring custard mixture into ramekins, place 1
tablespoon of shredded coconut into each of the ramekins.
Chocolate Custard
Follow the custard directions, mixing eggs, sugar, vanilla, and salt. Then heat milk and 1 square
(1 ounce) of grated baking chocolate just until chocolate is melted. Allow to cool slightly and then
add to the egg mixture. Follow the rest of the custard directions.
1 cup uncooked wheat berries
2 cups water
• • • • • • •
½ cup orange juice (1 large orange)
2 teaspoons grated orange zest
(1 large orange)
¼ cup apple cider vinegar
2 tablespoons vegetable oil
½ teaspoon ground cinnamon
¼ teaspoon salt, or to taste
1 small green apple, chopped
½ cup dried cranberries
½ cup chopped walnuts
Add wheat berries and water to cooking pot.
Close cover. Place quick pressure release valve
on vent pipe. Press MULTI-GRAIN and then
adjust time to 28 minutes.
When time is up, allow pressure to drop of its
own accord.
Cool wheat berries to room temperature. If
necessary, drain excess liquid.
Whisk together orange juice, orange zest,
vinegar, oil, cinnamon, and salt in a small bowl.
Pour over cooled wheat berries and toss to coat.
Allow to set for 15 minutes. Stir in apple, cranberries, and walnuts.
9 servings
1 tablespoon vegetable oil
1 medium onion, nely chopped
1½ cups wild rice
2 cups beef broth
• • • • • • •
¾ cup golden raisins
⅓ cup pecans, toasted
With cooking pot in cooker body, press SAUTÉ
and preheat cooker. Add oil and onion; sauté
onion until translucent. Press CANCEL. Add
wild rice and broth. Close cover. Place quick
pressure release valve on vent pipe. Press
MULTIGRAIN and then adjust time to 23
minutes.
When time is up, allow pressure to drop of its
own accord.
Stir in raisins and pecans; allow to steam for 5
minutes.
8 servings
1 tablespoon butter
¼ cup chopped onion
1 cup jasmine rice
¼ teaspoon dried marjoram
¼ teaspoon dried thyme
⅛ teaspoon dried rosemary
1½ cups chicken broth
• • • • • • •
¼ cup chopped walnuts
With cooking pot in cooker body, press SAUTÉ
and preheat cooker. Add butter and melt. Add
onion; sauté until tender. Add rice, marjoram,
thyme, and rosemary; stir to coat the rice. Press
CANCEL; add broth. Close cover. Place quick
pressure release valve on vent pipe. Press RICE.
When time is up, allow pressure to drop of its
own accord.
Stir in walnuts.
8 servings
Wild Rice with Raisins and Pecans
Wheat Berry Fruit Salad
Herbed Jasmine Rice
Custard
36 37
1¼ pounds boneless, skinless chicken
breasts, cut into 1-inch pieces
1 tablespoon chili powder
2 teaspoons cumin
½ teaspoon salt
1 medium green pepper,
cut into ½-inch pieces
1 medium red pepper,
cut into ½-inch pieces
1 jalapeño pepper, minced
1 cup chopped onion
2 cloves garlic, minced
1 cup whole kernel corn
1 can (16 ounces) pinto beans,
drained
1 can (15.5 ounces) stewed tomatoes
1 cup salsa, desired level of spiciness
• • • • • • •
Chopped fresh cilantro
Place chicken in cooking pot. Sprinkle chili
powder, cumin, and salt over chicken; toss to
coat. Add peppers, onion, garlic, corn, beans,
tomatoes, and salsa. Mix well. Close cover.
Place quick pressure release valve on vent pipe.
Turn lever to STEAM OUT position for slow
cooking. Press SLOW COOK–LOW. Cook for
2½ to 3½ hours.
Top with cilantro.
6 servings
SLOW COOKING RECIPES
Due to the nature of slow cooking, meat does not brown as it would if cooked in a skillet
or oven. It is not necessary to brown meat or poultry before slow cooking, but you may
prefer the avor and appearance of browned meat.
Browning ground beef, bacon, and sausage before slow cooking may be desirable to
remove excess fat.
Avoid removing the cover during slow cooking because it will result in signicant loss of
heat and steam. If you must open the cover to check on cooking progress, do so quickly.
Some dense and crisp vegetables like carrots, potatoes, and turnips take longer to cook
than meat, so cut vegetables into smaller pieces when adding to meat dishes.
IMPORTANT: When slow cooking, place the quick pressure release valve on the vent
pipe in the STEAM OUT position.
¼ cup golden raisins
½ cup dry red wine
¼ cup chopped nuts
2 tablespoons sugar
½ teaspoon grated orange rind
½ teaspoon ground cinnamon
4 medium cooking apples
1 tablespoon butter
1 cup water
Soak raisins in wine for at least 30 minutes.
Drain, reserving wine. Combine raisins, nuts,
sugar, orange rind, and cinnamon in a small
bowl. Core apples, cutting to but not through
bottoms. Peel top one-third of each apple. Fill
each apple center with an equal amount of raisin
mixture. Top each with one-fourth of the butter.
Place reserved wine, water, and cooking rack
in cooking pot. Place apples on cooking rack.
Close cover. Place quick pressure release valve
on vent pipe. Press DESSERTS.
When time is up, allow pressure to drop of its
own accord.
4 servings
4 medium Bosc pears, peeled
1 bottle (750 ml) dry red wine, such
as Cabernet or Merlot*
1 jar (12 ounces) red currant jelly
1 small lemon
2 sprigs fresh rosemary
½ vanilla bean
4 whole cloves
4 whole peppercorns
*26 ounces of grape juice can be substituted
for wine.
Core pears from the bottom, keeping top and
stem intact. Combine wine and jelly in cooking
pot. With cooking pot in cooker body, press
SAUTÉ and heat until jelly is melted. Press
CANCEL. Peel thin strip of rind and squeeze
juice from lemon; add to pot. Add rosemary,
vanilla bean, cloves, and peppercorns to the
liquid and then place pears in the liquid. Close
cover. Place quick pressure release valve on
vent pipe. Press DESSERTS and then adjust
time to 8 to 10 minutes.
When time is up, use quick pressure release
method.
Carefully remove pears and place into a deep
container. Cover pears with hot wine mixture
and allow to cool. Refrigerate for 24 hours.
4 servings
Stued Apples
Ruby Pears
Southwest Chicken Stew
38 39
Desserts
Chocolate Custard ............. 35
Coconut Custard .............. 35
Custard ..................... 35
Ruby Pears ................... 36
Stued Apples ................ 36
Dry Beans, Peas, and Lentils
Dry Beans, Peas, and Lentils
Timetable .................... 31
Lentil Curry .................. 32
Savory White Beans ........... 32
Fish and Seafood
Fish and Salsa Ranchero ........ 21
Fish and Seafood Timetable ..... 20
Salmon Moutarde ............. 21
Grains
Herbed Jasmine Rice ........... 34
Grains Timetable .............. 33
Wheat Berry Fruit Salad ........ 34
Wild Rice with Raisins
and Pecans ................... 34
Meat and Poultry
Barbecued Spareribs ........... 25
California Chicken ............ 26
Herbed Chicken Thighs ......... 26
Meat and Poultry Timetable ..... 23
Pork Chops with Red Cabbage
and Apples ................... 25
Pot Roast Royale .............. 24
Soups and Stews
Chicken and White Bean Chili ... 19
Classic Chicken Soup .......... 17
Hearty Vegetable Beef Soup ..... 18
Traditional Beef Stew .......... 19
Tuscan Bean Soup ............. 18
Vegetables
Braised Kale with Bacon ........ 29
Fresh Vegetable Timetable ...... 27
Ginger Vinaigrette Beets ........ 29
¼ cup teriyaki sauce
¼ cup ketchup
¼ cup apricot preserves
2 tablespoons cider vinegar
1 cup chopped onion
2 tablespoons packed brown sugar
½ teaspoon crushed red pepper
½ teaspoon dry mustard
¼ teaspoon black pepper
4 boneless pork chops, 1 inch thick
Combine teriyaki sauce, ketchup, preserves,
vinegar, onion, brown sugar, red pepper, mustard, and black pepper in a small bowl. Place
pork chops in the cooking pot. Pour barbecue
sauce over chops. Close cover. Place quick pressure release valve on vent pipe. Turn lever to
STEAM OUT position for slow cooking. Press
SLOW COOK–LOW. Cook for 5 to 7 hours.
4 servings
1 tablespoon vegetable oil
6 boneless, skinless chicken thighs
1 cup wild rice
1 cup chopped onion
1 cup sliced mushrooms
1 cup sliced carrots
½ cup chopped celery
¼ cup chopped pimento
½ teaspoon dried marjoram
½ teaspoon dried thyme
½ teaspoon black pepper
1 cup slivered almonds, divided
2 cups chicken broth
• • • • • • •
Salt
With cooking pot in cooker body, press
BROWN and preheat cooker. Add oil; brown
chicken on all sides. Press CANCEL. Add
wild rice, onion, mushrooms, carrots, celery,
pimento, marjoram, thyme, pepper, and ½ cup
of the almonds. Pour broth over mixture. Top
with remaining almonds. Close cover. Place
quick pressure release valve on vent pipe.
Turn lever to STEAM OUT position for slow
cooking. Press SLOW COOK–HIGH. Cook for
3½ to 4 hours. Season to taste with salt.
6 servings
Chicken Thighs with Wild Rice
Apricot Barbecue Pork Chops
RECIPE INDEX
Pressure Cooking
Slow Cooking
Apricot Barbecue Pork Chops ....38
Chicken Thighs with Wild Rice ...38
Southwest Chicken Stew ........37
Loading...