Presto Pressure Cooker User Manual

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8-Quart Stainless Steel

Pressure Cooker

and Canner

Instructions

and Recipes

2003 by National Presto Industries, Inc.

Visit us on the web at www.GoPresto.com

TABLE OF CONTENTS

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

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

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

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

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

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

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

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

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

Seafood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Dry Beans and Peas . . . . . . . . . . . . . . . . . . . . . . . . . 31

Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Pressure Canning . . . . . . . . . . . . . . . . . . . . . . . . . . 38

Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Service and Parts Information . . . . . . . . . . . . . . . . . . . 43

Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

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

IMPORTANT SAFEGUARDS

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

1. Read all instructions. Improper use may result in bodily injury or property damage.

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

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

4. Do not ﬁll pressure cooker over

5. Do not pressure cook applesauce, cranberries, rhubarb, pearl barley, cereals, pastas, grains, dried soup mixes, or any dry beans

6. This appliance cooks under pressure. Improper use may result in scalding injury. Make certain pressure cooker is properly

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

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

9. Do not open cooker until internal pressure has been completely reduced, air vent/cover lock has dropped, and no steam escapes

10. Caution: To ensure safe operation and satisfactory performance, replace the overpressure plug every time you replace the sealing

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

12. When normal operating pressure is reached you will hear and/or see a steady ﬂow of steam releasing from the pressure regula-

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

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

⁄2 full. Overﬁlling may cause a risk of clogging the vent pipe and developing excess pressure. See food preparation in-

over structions.

and peas which are not listed on the chart on page 32. These foods tend to foam, froth, and sputter and may block the vent pipe and air vent/cover lock.

closed before operating; cover handles must be directly above the body handles. See “How To Use” instructions.

or knobs.

when the pressure regulator is removed. See “How To Use” instructions.

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.

pressure cooker.

tor. Lower the heat as necessary to maintain a very slow, steady ﬂow of steam from the pressure regulator. If the heat is not lowered, excess steam will escape, liquid will be evaporated and food may scorch.

⁄3 full. For soup, rice, and dried vegetables which expand during cooking, do not ﬁll cooker

SAVE THESE INSTRUCTIONS

THIS PRODUCT IS FOR HOUSEHOLD USE ONLY.

INTRODUCTION

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

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

To make it easier for you to plan healthy and nutritious meals, many of the recipes in this book have been speciﬁcally selected to be low in calories, fat, and cholesterol. We have also included some traditional family favorites that are especially well suited to the many advantages of pressure cooking. For quick identiﬁcation of these recipes, simply look for the following symbols:

 Low Calorie Recipe  Lower Cholesterol Recipe  Family Favorite Recipe

Recipes with the low calorie symbol have 300 calories or less per serving.

Recipes with the low cholesterol symbol have less than 80 milligrams of cholesterol per serving and less than 30% of the calories are from fat.

To help get started with your new pressure cooker, be sure to read the “GETTING ACQUAINTED” section beginning on the next page.

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 pressure, a temperature of 250° F. (or 121° C.) is reached inside the pressure cooker. This higher temperature speeds cooking and the moist steam atmosphere tenderizes meats naturally.

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

The PRESSURE REGULATOR/STEAM RELEASE

VALVE (1) ﬁts onto the VENT PIPE (2) located on the PRIMARY COVER HANDLE (3). The pressure regulator

indicates when 15 pounds pressure is reached and controls pressure inside the unit. A steady ﬂow of steam escaping from the pressure regulator and the sound of the steam venting indicates that proper cooking pressure (15 pounds) is being maintained. After cooking is completed, the pressure regulator can be turned counterclockwise to the steam release position to quickly release pressure from the cooker.

The AIR VENT/COVER LOCK (4) automatically exhausts air from the pressure cooker as you begin heating the unit. When pressure begins to build, it slides up, causing the lock pin to lock the cover on. The top of the air vent/cover lock can be seen through a hole in the SECONDARY COVER HANDLE (5), so you can tell at a glance if there is pressure inside the unit. If there is pressure in the cooker, the air vent/ cover lock will be in the up position. (It will be ﬂush with the cover handle.) If there is no pressure in the unit, the air vent/cover lock will be in the down position (Fig. B).

The SEALING RING (6) ﬁts

Fig. C

around the inside rim of the cover (see figure below) and forms a pressure tight seal be-

Lock Pin

tween the COVER (7) and the STAINLESS STEEL BODY

(8) of the pressure cooker. Steam

is automatically released by the OVERPRESSURE PLUG (9) if the vent pipe becomes clogged and excess pressure cannot be released normally. The top of the overpressure plug can be seen through a hole in the secondary cover handle. The overpressure plug is a safety device and you should check its condition periodically (see page 7, step 10).

Secondary Cover

Handle

Cover

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

Air Vent/

Cover Lock

Stainless

Steel Body

Overpressure

Plug

Fig. B

Pressure Regulator/

Steam Release Valve

Vent Pipe

Primary Cover

Handle

Sealing Ring

Steamer

Basket

Trivet

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

Fig. A

Sealing Ring in

Sealing Ring

Groove

Fig. D

Stop Tab

For steaming foods, the STEAMER BASKET (10) can be placed on the TRIVET (11) in the bottom of the pressure cooker. The steamer basket when used with the trivet will hold foods, such as vegetables, out of the cooking liquid. Because ﬂavors will not intermingle when foods are pressure cooked out of the cooking liquid, it allows several different foods to be cooked at the same time.

Before using your pressure cooker for the ﬁrst time, remove the seaing ring by simply pulling it out of the inside rim of the cover. Wash ring, cover, body, trivet, and steamer basket in hot, sudsy water to remove any packaging material and white manufacturing lubricant. Rinse all parts with warm water and dry. Then, replace the sealing ring, being careful to ﬁt it under the lock pin (Fig. C) and the stop tabs (Fig. D) which are located on the inside rim of the cover.

HOW TO USE

Now that you are familiar with the various parts of the pressure cooker, it is important to read the following general information about pressure cooking and the speciﬁc step-by-step instructions before you begin to cook.

Because pressure cooking is a moist heat cooking method, it always requires a cooking liquid. Some of this liquid is changed into steam to create pressure within the unit. This liquid is usually water. However, some recipes will call for other liquids, such as wine, which will contribute a unique ﬂavor to the ﬁnished dish. Very little moisture is lost during the pressure cooking process. Therefore, only about 1 cup more liquid than is desired in the ﬁnished dish is needed.

To assure the very best results every time, carefully follow these step-by-step instructions for pressure cooking:

1. Prepare food according to the directions in the recipe you have selected. If a larger quantity is desired, you may double ingredients. Be sure not to overﬁll the pressure cooker (see page 6).

2. For vegetables, soups, rice, seafood, and desserts, skip to step 4. Recipes for most meats and poultry will call for browning before you begin to pressure cook. Do not preheat the pressure cooker. Pour cooking oil into pressure cooker. Turn heat selector to medium and brown food prior to pressure cooking. Caution: If cookware is overheated excessively when empty, the bottom may warp or melt. If melting occurs, do not remove cookware from the cooking surface until the cookware has cooled completely.

3. Sear thoroughly on all sides until food is deep brown and crisp. Lower heat, if necessary, to prevent burning. Season to taste. Remove pressure cooker from heat and allow to cool slightly before adding liquid to pressure cooker.

4. Pour liquid into the pressure cooker, as speciﬁed in the recipe or cooking chart. Pressure cooking always requires a cooking liquid. Failure to put liquid in the pressure cooker may cause scorching of food and possible damage to the pressure cooker and stovetop.

For foods that have been browned, place the cover on quickly to prevent the loss of liquid

through evaporation. For all foods, follow recipe instructions. Place the trivet and steamer basket, if needed, into the cooker. If using the trivet, position it in the cooker so the loop ends are towards the bottom of the cooker (Fig. E). Cook foods together that require the same amount of cooking time. Seasoning may be added before or after cooking. You may ﬁnd that you add less seasonings to pressure cooked foods since they retain their natural ﬂavors.

IMPORTANT: Always look through the vent pipe to make certain that it is clear before

closing the cover (Fig. F).

5. To close the cover, place the cover over the body (Fig. G), aligning the “” mark on the cover with the arrow on either of the body handles. Move the cover slightly until it drops into position.

Rotate the cover clockwise until the cover handles are directly above the body handles.

The pressure cooker is completely closed when the cover handles are directly above the body handles (Fig. H). Do not try to rotate it beyond this point.

6. Place the pressure regulator on the vent pipe and rotate clockwise until the lever on the regulator is aligned with the pressure arrow (Fig. I). Note: It may be necessary to apply slight pressure when positioning the regulator on the vent pipe to seat it properly.

7. Using a high heat setting, heat the pressure cooker. As pressure is building, a small amount of steam will be released from the pressure regulator. You will know your cooker has reached 15 pounds pressure when you hear and/or see a steady ﬂow of steam releasing from the pressure regulator. Begin cooking time when this occurs and lower the heat as necessary to maintain a very slow, steady ﬂow of steam from the pressure regulator.

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

begins. Steam will be noticeable. This is normal. Air is being vented out of the cooker. Once the cooker has sealed, the air vent/cover lock will remain in the up position until pressure is released. The overpressure plug will rise slightly and seal as well.

Loop Ends

Position the trivet in the cooker so the loop ends are towards the bottom of the cooker.

Fig. F

Vent Pipe

“” Mark

Fig. G

Pressure Arrow

Fig. E

Air Vent/ Cover Lock

Fig. H

Pressure Regulator

Lever

Fig. I

8. Cook for the length of time indicated in the recipe or cooking chart. If excess steam is allowed to escape, 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 and stovetop. 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 cooking chart instructions. If the instructions say “Let the pressure drop of its own accord,” set the pressure cooker aside to cool until pressure is completely reduced. If the instructions state, “Release pressure quickly,” you can release pressure safely using either of the following quick cool methods:

A) Turn the pressure regulator/steam release valve counter-clockwise until the lever on

the regulator is aligned with the steam release arrow (Fig. J). Steam will be rapidly

Pressure Regulator/Steam

Release Valve

released.

Caution: Misuse of the cooker (such as overﬁlling, failing to follow procedures for

soaking dry beans and peas, failure to use a covered bowl when preparing rice, or quick cooling when the recipe calls for letting the pressure drop of its own accord) can result in liquid and/or food particles being simultaneously released with the steam.

If this occurs, turn the pressure regulator/steam release valve clockwise until the lever

on the regulator is aligned with the pressure arrow. Steam, liquid, and food will no

Lever

Quick Steam

Release Position

longer be released. Finish reducing pressure quickly by cooling the pressure cooker under a running water faucet or pour cold water over it until pressure is completely

Fig. J

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

After removing cover, look through the vent pipe to make sure it is clear. If it is blocked or partially blocked, clean it with

a small brush or pipe cleaner.

B) Cool the pressure cooker under a running water faucet or pour cold water over it until pressure is completely reduced.

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

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

until the air vent/cover lock drops.

10. After pressure has been completely reduced, remove the cover. To open the cover, turn it counterclockwise until the “” on the cover aligns with the arrow on either of the body handles. 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 the air vent/cover lock has dropped and the cover turns easily.

11. If you have used the steamer basket, use potholders to grab the two handles on the sides of the steamer basket and carefully lift the basket out of the cooker. Food is ready to serve.

12. Your pressure cooker is now ready to clean. Remove pressure regulator and sealing ring and clean as described in the Care and Maintenance section found on pages 7 and 8.

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 insure safe operation, make sure you always observe the following simple rules whenever you use the pressure cooker:

1. Never overﬁll the pressure cooker.

2. Always add cooking liquid.

3. Always look through the vent pipe before closing the cooker to make sure it is clear.

4. Always fully close the pressure cooker.

5. Never open the cooker when it contains pressure (when the air vent/cover lock is in the up position, there is pressure in the cooker).

6. Replace the overpressure plug when it becomes hard, deformed, cracked, worn or pitted, or when replacing the sealing ring. Replace the sealing ring when it becomes hard, deformed, cracked, worn, pitted, or soft and sticky.

So that you understand the importance of these instructions, we would like to acquaint you with the reasons for them:

1. Never overﬁll the pressure cooker. The pressure regulator is designed to maintain cooking pressures at a safe level. It relieves excess

pressure through the vent pipe as a very, slow steady ﬂow of steam escapes. The overpressure plug is a secondary pressure relief valve

which is designed to release excess pressure if something interferes with the pressure regulator’s operation. Neither can perform their function if they are plugged or blocked. Plugging or blocking can occur if the cooker is overﬁlled. Many foods tend to expand when cooked. If the cooker is overﬁlled, expansion of food may prevent the pressure relief devices from functioning. Therefore, never ﬁll

the pressure cooker over

For most foods, it is safe to ﬁll the pressure cooker up to

expand so much when cooking that the cooker should never be more than

⁄3 full.

⁄3 full. There are a few foods like rice, dry beans and peas, and soups which

⁄2 full. Also, dry beans and peas must be presoaked (see page 31). And rice must be cooked in a bowl (see page 33). There are some foods that expand so much as a result of foaming, frothing, and sputtering that you should never pressure cook them.

Never pressure cook applesauce, cranberries, rhubarb,

Fig. K

pearl barley, cereals, pastas, grains, dried soup mixes, or any dried beans and peas which are not listed in the chart on page 32.

For your convenience, both the

⁄3 and 1⁄2 full levels are

RIGHT WRONG

marked by indentations on the side of the pressure cooker

body. The upper marking indicates the

the lower the

⁄2 full level. In addition, in each section of

the recipes you will ﬁnd instructions on the maximum ﬁll

⁄3 full level and

Follow speciﬁc recipe for the amount of liquid that should be added to the pressure cooker. The liquid will not necessarily come up to the ﬁll line.

level for each type of food.

When cooking any food, do not let any portion extend above

Reminder: When cooking rice, dry beans and peas, and soups, the cooker should never be more than

⁄2 full.

the maximum ﬁll mark (see Fig. K).

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

burner, the cooker will overheat excessively causing discoloration or warping of the cooker, possible melting of the cooker bottom, and damage to the stovetop. If melting occurs, do not remove cooker from the cooking surface until the cooker has cooled completely.

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

regulator cannot release steam and thus cannot relieve excess pressure. Pressure may then build to unsafe levels. To clean the vent pipe, see page 7.

4. Always fully close the pressure cooker. The cover handles must be directly above the body handles. 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 handles are directly above the body handles (see page 4, Fig. H). Do not turn past handle alignment.

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

unit. 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.

6. Replace the overpressure plug if it becomes hard, deformed, cracked, worn or pitted, and when replacing the sealing ring. Failure to replace the overpressure plug could result in bodily injury or property damage. The overpressure plug is a secondary pressure relief valve which is designed to relieve excess pressure by releasing from the cooker cover in the event that the vent pipe should become blocked. The overpressure plug is made of rubber, and when new, is soft and pliable. Over time, depending on the frequency and type of use, rubber becomes hard and inﬂexible. When hard and inﬂexible, the overpressure plug loses its ability to act as a secondary pressure relief valve. It should be replaced immediately.

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

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

CARE AND MAINTENANCE

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

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

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

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

3. Take care not to overheat your stainless steel pressure cooker. Very high heat

can sometimes cause vari-colored stains, called heat tints, in stainless steel. Heat tints can usually be removed by scouring with Kleen King and stainless steel or any other ﬁne, non-abrasive kitchen cleanser.

To bring out its luster, the outside surface of stainless steel pressure cookers can

be cleaned occasionally with a silver polish or any other ﬁne, non-abrasive polish. The repeated use of metal pot scours may dull the brightness of stainless steel. If food residue adheres to the pressure cooker body, clean with a vegetable brush, a ﬁne steel wool pad, or a ﬁne kitchen cleanser.



cleaner for copper

Fig. L

4. Occasionally remove the air vent/cover lock in the pressure cooker cover handle for clean-

ing. To remove the air vent/cover lock, place your ﬁnger over the hole in the cover handle and remove the rubber gasket from the air vent/cover lock on the underside of the cover (Fig. M). 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. N). Place a ﬁnger 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. The gasket should ﬁt loosely in the groove.

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

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

5. 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.

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

Rubber Gasket

Top

Fig. M

Fig. N

Cover Handle Hole

Fig. O

7. 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

Overpressure Plug

stovetops or other smooth surfaces. Lift pressure cooker to remove it from burner. Sliding cookware can leave scratches on stovetops.

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

9. Should you experience any difﬁculties with the air vent /cover lock mechanism, located in the cover handle, send the cover

to the Presto Factory Service Department for servicing (see page 43).

10. The overpressure plug and rubber gasket of the air vent/cover lock may shrink, become hard, unusually soft, 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 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 seal-

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

11. The formation of a small amount of moisture under the pressure regulator is normal when cooking ﬁrst begins. It is the result

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

A small amount of steam or moisture may also be visible around the overpressure plug and air vent/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 gasket. 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 43).

12. If the pressure cooker becomes difﬁcult to open or close, the sealing ring may have expanded and should be replaced.

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 43).

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 1 cup more liquid than you’ll desire in your ﬁnished dish. But, remember, there must always be water or some other liquid in the pressure cooker to produce the necessary steam.

 Use the trivet and steamer basket when it is desirable to cook foods out of the cooking liquid. When foods are pressure cooked

out of the liquid, ﬂavors will not intermingle. Therefore, it is possible to cook several foods at once, as long as they have similar cooking times.

 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.

 If a recipe says to cook 0 minutes, release pressure immediately after pressure cooker reaches cooking pressure.

 Release pressure quickly after cooking delicate foods such as custards, fresh vegetables, and serving size pieces of meat. For

other foods, like roasts and stews, let the pressure drop of its own accord.

 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 the steamer basket. Do not ﬁll the pressure cooker over

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

⁄3 full.

 When pressure cooking at high altitudes, the cooking time needs to be increased 5% for every 1000 feet above the ﬁrst 2000

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

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

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

Because pressure cooking times are increased at altitudes above 2000 feet, an additional 1 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 (e-mail: contact@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 AND ANSWERS

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

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

If the cover seems hard to close, be sure you have aligned the “” mark on the cover with the arrow on either of the body handles. Move the cover until it drops into position. Then, press down ﬁrmly on the cover handles and rotate the cover clockwise until the cover handles are directly above the body handles.

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

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

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

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

Apply Cooking

Oil Here

Fig. P

How does one prevent overcooking?

Remember to begin timing as soon as you hear and/or see a steady ﬂow of steam escaping from the pressure regulator. Reduce heat



to maintain a very slow, steady ﬂow of steam. 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.

How do I know my pressure cooker is operating properly?

When a steady ﬂow of steam escapes from the pressure regulator, you will know your cooker is functioning correctly.

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

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

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

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

1. The burner is not hot enough.

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

3. There is insufﬁcient liquid to form steam.

4. The gasket for the air vent/cover lock needs to be replaced (see page 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 ﬂavor. Traditionally, stocks are made by simmering bones and scraps for hours to extract all their ﬂavor. With the pressure cooker, you can do the same thing in just minutes by following the simple directions on the following pages.

We’ve also included a few favorite soup recipes and, if you have a favorite recipe of your own, try it in the pressure cooker using one of the recipes in this book as your guide. If adding dried vegetables, they must ﬁrst be soaked according to directions on page

31. Do not pressure cook soups containing barley, rice, pasta, grains, dry beans and peas which are not listed in the chart on page 32, and dried soup mixes because they have a tendency to foam, froth, and sputter and could clog the vent pipe.

The recipes in this section may be doubled. Be sure not to ﬁll the pressure cooker over increased, the cooking time remains the same.

⁄2 full (see page 6). When the recipe is

FOR SOUPS AND STOCKS,

DO NOT FILL PRESSURE COOKER OVER

⁄2 FULL!

OPERATING THE COOKER WITHOUT COOKING LIQUID OR

ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.

CHICKEN SOUP 

⁄2 pounds chicken, cut into 1 carrot, diced serving pieces 1 small onion, diced 1 teaspoon salt 4 cups water 1 stalk celery, chopped

Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Let pressure drop of its own accord. Remove pieces of chicken from

cooker and let cool. Skim off fat. Remove meat from bones and return meat to cooker. Heat through. Nutrition Information Per Serving 4 servings

236 Calories, 9 g Fat, 104 mg Cholesterol

Delicious Soups From Chicken Soup...

CHICKEN SOUP STOCK — Strain Chicken Soup to make stock.

CHICKEN NOODLE SOUP — Add ﬁnely chopped carrot, celery, and onion to Chicken Soup. Salt

and pepper to taste. Bring to a boil, add noodles and simmer, uncovered, 20 minutes. 4 servings

CHICKEN DUMPLING SOUP—Mix together 1 beaten egg, or 2 egg whites,

⁄2 cup skim milk. Stir in 11⁄8 cups ﬂour. Drop mixture from teaspoon into bubbling Chicken Soup in

⁄4 teaspoon salt, and

cooker. Simmer dumplings uncovered 6 minutes. 4 servings

CHICKEN RICE SOUP — Add 2 cups cooked rice and 2 cups cooked diced vegetables of your choice to Chicken Soup. Salt and pepper to taste. Heat through. 4 servings

BROWN BEEF SOUP 

⁄2 pounds lean beef, cut into

⁄4 cup diced carrots

1 inch cubes 1 small bay leaf

1 tablespoon vegetable oil 6 cups water

⁄2 tablespoons salt 1 teaspoon parsley ﬂakes

⁄2 cup diced onion

⁄8 teaspoon pepper

⁄4 cup chopped celery

Pour vegetable oil into cooker. Turn heat selector to medium and brown beef. Add water and bring to a boil. Skim off fat. Add remaining ingredients. Close cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Let pressure drop of its own accord.

Nutrition Information Per Serving 6 servings 122 Calories, 10 g Fat, 20 mg Cholesterol

Delicious Soups From Brown Beef Soup...

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

ONION SOUP — Pour 3 tablespoons vegetable oil into cooker and sauté 1

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

⁄4 teaspoon pepper. Close cover securely. Place pressure regulator on vent pipe and COOK 2 MINUTES

WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. 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

⁄2 cups thin-

VEGETABLE SOUP — Add 4 cups cooked diced veg tables of your choice to Brown Beef Soup. Salt and pepper to taste and heat through. 8 servings

BEEF TOMATO SOUP — Add 2 cups tomato juice, 1 cucooked rice, and 1 teaspoon salt to Brown Beef Soup. Heat through. 8 servings

BLACK BEAN SOUP 

2 cups dried black beans 1

⁄4 cup vegetable oil 1 tablespoon salt 2 cups sliced carrots,

⁄2 teaspoons dried oregano

⁄2 teaspoon allspice

⁄4-inch thick Water 4 cups chicken stock or broth 1 tablespoon olive or vegetable oil 1 tablespoon packed brown sugar 1 cup chopped onion 2 teaspoons white wine vinegar  3 clovesgarlic,minced  ••••••• 1-2 jalapeño chiles, seeded, 1 cup loosely packed fresh cilantro, deveined, minced chopped 1 tablespoon chili powder Salt

Soak beans overnight in

⁄4 cup oil, 1 tablespoon salt, and water to well cover beans; drain. This is necessary to prevent foaming and frothing, see page 31. Pour olive oil in pressure cooker. Sauté onion, garlic, chiles, chili powder, oregano, and allspice for 2 minutes. Stir in carrots, beans, chicken stock, brown sugar, and vinegar. Close cover securely. Place pressure regulator on vent pipe and COOK 15

MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. 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. Season to taste with salt.

Nutrition Information Per Serving 8 servings 280 Calories, 10 g Fat, 0 mg Cholesterol

SEAFOOD GUMBO 

1 tablespoon vegetable oil 1 pound sole ﬁllets, cut into 2 onions, coarsely chopped 2-inch pieces 3 tomatoes, skinned and 1 pound shrimp coarsely chopped 3 stalks celery, sliced 1 clove garlic, minced 2 cups frozen, cut okra

 2 sprigsparsley,chopped  •••••••

1 teaspoon thyme

⁄4 cup tomato paste

2 cups chicken bouillon

Pour vegetable oil into cooker. Turn heat selector to medium and sauté onions. Stir in tomatoes, garlic, parsley, thyme, and chicken bouillon. Close cover securely. Place pressure regulator on vent pipe and

COOK 3 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Let pressure drop of its own accord. Place ﬁsh, shrimp, celery, and okra in cooker. Close cover securely. Place pressure regulator on vent pipe and COOK 1 MINUTE WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Release pressure quickly. Gently stir in tomato paste and simmer, uncovered, to

thicken. Garnish with crab, if desired. Nutrition Information Per Serving 8 servings

167 Calories, 4 g Fat, 127 mg Cholesterol

MINESTRONE 

⁄2 pounds lean beef, cut into 1 clove garlic, minced

   1-inchcubes  •••••••

1 tablespoon vegetable oil 1 16-ounce can cut green beans, 6 cups water drained 1 onion, diced 1 15-ounce jar Great Northern 2 carrots, sliced Beans

⁄4 cup chopped celery 1 8-ounce can tomatoes, cut

2 teaspoons salt into bite size pieces

⁄4 teaspoon pepper 4 ounces Polish sausage, thinly 2 tablespoons parsley ﬂakes sliced 1 bay leaf 2 ounces ﬁne noodles

⁄2 teaspoons sweet basil

Pour vegetable oil into cooker. Turn heat selector to medium and brown beef. Add water, onions, carrots, celery, salt, pepper, parsley ﬂakes, bay leaf, sweet basil, and garlic. Close cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Let pressure drop of its own accord. Add green beans, great northern beans, tomatoes, Polish sausage, and noodles. SIMMER uncovered 10 MINUTES. Garnish with parmesan cheese, if desired.

Nutrition Information Per Serving 8 servings 319 Calories, 13 g Fat, 73 mg Cholesterol

POTATO SOUP  

1 tablespoon vegetable oil

⁄4 teaspoon dried basil

 1 cupnelychoppedonions  •••••••

⁄2 cup ﬁnely sliced celery 1 12-ounce can evaporated 4 cups peeled, diced potatoes skim milk 3 cups chicken broth Salt

⁄4 teaspoon white pepper

Heat vegetable oil in pressure cooker over medium heat. Sauté onion and celery until soft. Add all remaining ingredients except evaporated skim milk to pressure cooker. Close cover securely. Place pressure regulator on vent pipe and COOK 5 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. 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. Season to taste with salt.

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

ZESTY HOMEMADE CHILI 

2 pounds ground beef

⁄2 teaspoon oregano 1 large onion, chopped 1 teaspoon ground cumin 1 green pepper, chopped 2 cloves garlic, ﬁnely chopped 1 8-ounce can tomato sauce 1 teaspoon salt

 1 cupwater  ••••••• 

1 tablespoon chili powder 1 16-ounce can kidney beans,

⁄4 teaspoon cayenne pepper drained and rinsed

⁄2 teaspoon black pepper

Turn heat selector to medium and brown meat, onion, and green pepper. Add remaining ingredients except kidney beans. Close cover securely. Place pressure regulator on vent pipe and COOK 5 MINUTES

WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Let pressure drop of its own accord. Stir in kidney beans and heat through.

Nutrition Information Per Serving 8 servings 302 Calories, 15 g Fat, 76 mg Cholesterol

SEAFOOD

When steamed, ﬁsh and seafood are both light and delicious. Pressure cooking is an ideal way to prepare these favorites. And, because most seafood cooks fast, many vegetables can be prepared at the same time in the pressure cooker saving even more time and work.

The cooking time required is directly related to the thickness of the seafood. To be safe, if the ﬁsh you are cooking seems thin for its weight or if it weighs less than the recipe speciﬁes, reduce the cooking time. Overcooking tends to toughen seafood. If the ﬁsh or seafood is not done, bring the cooker back up to pressure and cook the food a minute or two longer.

⁄3 FULL!

⁄3 full (see page 6). When the recipe is

The recipes in this section may be doubled. Be sure not to ﬁll the pressure cooker over increased, the cooking time remains the same. Because the water in the seafood recipes is used for steaming and the cooking time is unchanged, it is not necessary to increase the amount of water (see note on Shrimp Jambalaya recipe).

FOR FISH AND SEAFOOD,

DO NOT FILL PRESSURE COOKER OVER

OPERATING THE COOKER WITHOUT COOKING LIQUID OR

ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.

MARINATED TUNA 

1 pound tuna steak, 1 inch thick 2 cloves garlic, minced

1 tablespoon soy sauce

⁄4 cup lemon juice 1 teaspoon ginger

⁄2 teaspoon black pepper 2 tablespoons olive oil 1 cup water

Place tuna steaks in a shallow glass dish. Combine remaining ingredients except water; pour over tuna. Marinate for 30 minutes, turning ﬁsh once. Remove tuna from marinade and place in steamer basket. Pour marinade and water into cooker. Position trivet in cooker. Place tuna steaks in steamer basket on trivet. Close cover securely. Place pressure regulator on vent pipe and COOK 3 MINUTES WITH A

VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Release pressure quickly.

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

LEMON ’N DILL COD, NEW POTATOES, AND BROCCOLI 

1 pound frozen cod ﬁllets, 1

⁄2 cups water 1-inch thick 6 small new potatoes, quartered Dill weed 2 cups broccoli, cut into bite

⁄2 teaspoon lemon pepper size pieces

Salt

Cut ﬁsh into 4 pieces. Sprinkle with dill weed, lemon pepper, and salt. Pour 1

⁄2 cups water into cooker.

Position trivet in cooker. Arrange ﬁsh, potatoes, and broccoli in steamer basket on trivet. Close cover securely. Place pressure regulator on vent pipe and COOK 2 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Release pressure quickly.

Nutrition Information Per Serving 4 servings 170 Calories, 1 g Fat, 56 mg Cholesterol

SHRIMP JAMBALAYA 

1 cup long grain white rice

⁄2 cups water

⁄8 teaspoon pepper

⁄8 teaspoon allspice

  •••••••  Pincheach,cayenne,chili

⁄2 cups water powder, and basil

  ••••••• 1 16-ouncecantomatoes 

2 tablespoons vegetable oil 1 4-ounce can sliced mushrooms 1 clove garlic, minced 1 pound medium shrimp,

⁄2 cup chopped onion shelled and deveined

⁄2 pound precooked ham, diced

⁄2 green pepper, cut into strips 2 teaspoons salt

(Note: If increasing recipe, increase proportionately the amount of water placed in the metal bowl. Do not increase the amount of water poured into the cooker because this water is used for steaming and the cooking time remains the same.)

Combine rice and 1 with aluminum foil. Pour 1

⁄2 cups water in a metal bowl which will ﬁt loosely in cooker. Cover bowl ﬁrmly

⁄2 cups water into cooker. Place bowl in steamer basket in cooker. Close

cover securely. Place pressure regulator on vent pipe and COOK 5 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Let pressure drop of its own accord. Open cooker and set rice aside to steam. Remove steamer basket and remaining water.

Pour vegetable oil into cooker. Turn heat selector to medium and sauté garlic and onion until golden brown. Stir in ham. Add seasonings, tomatoes, and mushrooms; mix well. Stir in shrimp and sprinkle green pepper strips over all. Close cover securely. Place pressure regulator on vent pipe and COOK

5 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Release pressure quickly. Remove cover and stir in rice. Let stand 5

minutes before serving. Nutrition Information Per Serving 6 servings

317 Calories, 10 g Fat, 137 mg Cholesterol

“SCAMPI-STYLE” SHRIMP 

⁄4 pound medium raw shrimp,

shelled and deveined 1

⁄4 teaspoon salt

⁄2 cups water

 3 tablespoonsmargarine  •••••••

1 tablespoon minced green onion 2 tablespoons minced parsley

5 cloves garlic, minced

⁄4 teaspoon grated lemon peel 2 teaspoons lemon juice Tabasco sauce

Pat shrimp dry with paper towels. Place margarine in cooker. Turn heat selector to medium and melt margarine. Sauté onion and garlic. Stir in lemon juice and salt. Cook until bubbly. Pour into metal bowl which will ﬁt loosely in cooker. Stir in shrimp. Cover bowl ﬁrmly with aluminum foil. Pour water into cooker. Place bowl in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and COOK 3 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Release pressure quickly. Stir in parsley, lemon peel, and Tabasco sauce.

Nutrition Information Per Serving 6 servings 111 Calories, 7 g Fat, 86 mg Cholesterol

HADDOCK IN CHEESE SAUCE 

2 tablespoons margarine 1 cup grated processed 2 tablespoons ﬂour American cheese

Pepper 1

⁄2 teaspoon salt 2 pounds haddock ﬁllets

⁄2 cups water 1 cup skim milk

Melt margarine in saucepan. Stir in ﬂour, salt, and pepper. Gradually stir in milk, cooking until smooth and thick. Stir in cheese. Place haddock ﬁllets in metal bowl which will ﬁt loosely in cooker. Pour cheese sauce over ﬁllets. Cover bowl ﬁrmly with aluminum foil. Pour water into cooker. Place bowl in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and COOK

5 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Release pressure quickly.

Nutrition Information Per Serving 6 servings 277 Calories, 11 g Fat, 116 mg Cholesterol

VARIATION: Substitute scallops for haddock ﬁllets.

POACHED HALIBUT WITH VEGETABLES 

1 9-ounce package frozen 11⁄2 cups water pea pods 2 halibut steaks, 1 inch thick

1 zucchini, cut into

⁄2-inch 2 tablespoons lemon juice

slices 1 tablespoon vegetable oil

1 yellow squash, cut into

⁄2-inch slices

⁄4 teaspoon tarragon

Wrap pea pods and squash in separate aluminum foil packets. Pour water into cooker. Position trivet in cooker. Place vegetable packets and halibut in steamer basket on trivet. Combine remaining ingredients and drizzle over halibut. Close cover securely. Place pressure regulator on vent pipe and COOK

4 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Release pressure quickly.

Nutrition Information Per Serving 4 servings 288 Calories, 10 g Fat, 35 mg Cholesterol

SALMON STEAKS MOUTARDE 

4 small salmon steaks, 1-inch 1 clove garlic, minced thick 1 cup dry white wine or chicken 4 tablespoons Dijon-style stock or broth

mustard

⁄2 cup water 3-4 sprigs fresh thyme or 1 bay leaf

⁄2teaspoondriedthyme  ••••••• 1 tablespoon olive or 2 tablespoons Dijon-style vegetable oil mustard 1 onion, chopped 1 tablespoon constarch

Spread each steak with 1 tablespoon mustard. Press 1 thyme sprig into mustard on each steak or sprinkle with dried thyme. Pour oil into cooker. Turn heat selector to medium and sauté onion and garlic until tender. Stir in wine, water, and bay leaf. Position trivet in cooker. Place steaks in steamer basket on trivet. Close cover securely. Place pressure regulator on vent pipe and COOK 4 MINUTES WITH A

VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Release pressure quickly. Carefully remove steaks, steamer basket, and trivet. Keep steaks warm.

Discard bay leaf. Mix two tablespoons mustard with cornstarch. Stir into liquid in pressure cooker. Cook and stir until sauce boils and thickens. Serve sauce with salmon steaks.

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

VARIATION: Substitute halibut for salmon steaks.

SEAFOOD TIMETABLE

COOKING TIME COOKING TIME

SEAFOOD (FRESH OR THAWED) (FROZEN)

Crab Legs 2 minutes 2 minutes Fish Fillets

(1 inch thick) 2 minutes 2 minutes

Lobster Tail

6 to 8 ounces 5 minutes 10 to 12 minutes 12 to 14 ounces 8 minutes 12 to 13 minutes

Salmon Steaks

(1⁄2 inch thick) 2 minutes 2 minutes

COOKING TIME COOKING TIME

SEAFOOD (FRESH OR THAWED) (FROZEN)

Scallops

Small 1 minute 1 minute Medium 2 minutes 2 minutes Large 2 minutes 2 minutes

Shrimp

Small 1 minute 1 minute Medium 2 minutes 2 minutes Large 3 minutes 3 minutes

Pour 11⁄2 cups water into cooker. Position trivet in cooker. Place seafood in steamer basket on trivet. Do not ﬁll cooker over 2⁄3 full. Close cover securely. Place pressure regulator on vent pipe and COOK ACCORDING TO CHART WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Release pressure quickly.

POULTRY

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

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

The recipes in this section may be doubled. Be sure not to ﬁll the pressure cooker over increased, the cooking time remains the same.

FOR POULTRY, DO NOT FILL PRESSURE COOKER OVER

NO PORTION OF THE POULTRY SHOULD EXTEND ABOVE

⁄3 FULL MARK (SEE PAGE 6).

THE

OPERATING THE COOKER WITHOUT COOKING LIQUID OR

ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.

⁄3 full (see page 6). When the recipe is

⁄3 FULL!

SOY CHICKEN  

2 chicken breasts, boned, skinned, and cut in half

⁄2 cup sliced mushrooms 1 cup water

⁄2 onion, sliced 3 tablespoons brown sugar

Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and COOK 5 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Let pressure drop of its own accord.

Nutrition Information Per Serving 4 servings 203 Calories, 3 g Fat, 73 mg Cholesterol

⁄2 cup sliced celery

⁄4 cup low sodium soy sauce

CHICKEN BREASTS TARRAGON 

2 chicken breasts, boned, skinned, and cut in half

⁄4 cup sliced onion

⁄2 cup white wine 1 tablespoon vegetable oil Worcestershire sauce Salt, pepper, and paprika 1 cup white wine

 1 teaspoontarragon  •••••••

⁄4 cup sliced celery 1 tablespoon cornstarch

⁄4 cup sliced carrot

⁄4 cup water

Pour vegetable oil into cooker. Turn heat selector to medium and brown chicken. Season with salt, pepper, and paprika. Add remaining ingredients except cornstarch and water. Close cover securely. Place pressure regulator on vent pipe and COOK 3 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Release pressure quickly. Remove chicken and keep warm. Combine cornstarch and water. Stir into sauce. Heat, stirring constantly, until sauce thickens.

Nutrition Information Per Serving 4 servings 260 Calories, 6 g Fat, 73 mg Cholesterol

CALIFORNIA CHICKEN 

3 pound chicken, cut into serving pieces and skinned 2 tablespoons vegetable oil Salt and pepper

⁄2 cup white wine

⁄2 cup chicken broth

⁄2 cup water

⁄4 cup chopped parsley

 1 teaspoonrosemary  •••••••

3 cloves garlic, peeled and sliced

⁄2 lemon, thinly sliced

Pour vegetable oil into cooker. Turn heat selector to medium and brown chicken. Season chicken with salt, pepper, and rosemary. Place garlic on chicken. Combine remaining ingredients except lemon and pour over chicken. Close cover securely. Place pressure regulator on vent pipe and COOK 8 MINUTES

WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Release pressure quickly. Thicken sauce, if desired. Garnish with lemon slices.

Nutrition Information Per Serving 6 servings 288 Calories, 14 g Fat, 104 mg Cholesterol

CHUTNEY CHICKEN  

3 chicken breasts, boned, 1 tablespoon brown sugar skinned, and cut in half 1 tablespoon vinegar

1 15-ounce can diced tomatoes

⁄4 teaspoon ground allspice

 1 4-ouncecanchoppedgreen  •••••••

chilies 1 tablespoon cornstarch

⁄2 cup raisins

⁄3 cup mango chutney

⁄4 cup water

Place all ingredients except cornstarch and water in cooker. Close cover securely. Place pressure regulator on vent pipe and COOK 5 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Let pressure drop of its own accord. Remove chicken and keep warm. Combine cornstarch and water. Stir into sauce. Heat, stirring constantly, until sauce thickens.

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

SWEET ’N SOUR CHICKEN 

3 pound chicken, cut into serving pieces and skinned

⁄4 cup brown sugar

⁄2 cup vinegar 2 tablespoons vegetable oil 2 tablespoons soy sauce 1 20-ounce can pineapple chunks, 1 tablespoon catsup

drained and juice reserved 1 cup reserved pineapple juice

⁄2 teaspoon Worcestershire sauce

⁄4 teaspoon ground ginger

   (addwaterifnecessary)  •••••••

⁄2 cup sliced celery 2 tablespoons cornstarch 1 green or red pepper, cut 2 tablespoons cold water into chunks

Pour vegetable oil into cooker. Turn heat selector to medium and brown chicken. Combine pineapple juice and remaining ingredients except pineapple chunks, cornstarch, and water; pour over chicken. Close cover securely. Place pressure regulator on vent pipe and COOK 8 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Release pressure quickly. Remove chicken and vegetables to a warm platter. Mix cornstarch with cold water; stir into hot liquid. Cook and stir until mixture boils and thickens. Add pineapple chunks and heat. Pour sauce over chicken. Serve with steamed rice, if desired, see page 33.

Nutrition Information Per Serving 6 servings 333 Calories, 11 g Fat, 104 mg Cholesterol

TURKEY BREAST 

3-4 pound turkey breast 1 tablespoon vegetable oil 1 onion, chopped 1

⁄2 cup celery, chopped

⁄2 teaspoon poultry seasoning

⁄2 cups water

Pour vegetable oil into cooker. Turn heat selector to medium and brown turkey on all sides. Add remaining ingredients. Close cover securely. Place pressure regulator on vent pipe and COOK 35 MINUTES

WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Let pressure drop of its own accord. Thicken gravy, if desired.

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

BAYOU BOUNTY CHICKEN 

2 tablespoons vegetable oil 1 cup chopped celery

1 3 to 3

⁄2-pound chicken, 1 tablespoon extra-spicy cut up seasoning blend 1 28-ounce can whole tomatoes, 2 cloves garlic, minced

   undrained,cutup  •••••••

2 onions, chopped Hot cooked rice (see page 33) 1 green pepper, seeded, chopped

Pour vegetable oil into cooker. Turn heat selector to medium and brown chicken, a few pieces at a time, and remove. Add remaining ingredients except rice to pressure cooker. Return chicken to pressure cooker. Close cover securely. Place pressure regulator on vent pipe and COOK 8 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Let pressure drop of its own accord. Serve chicken and sauce over rice .

Nutrition Information Per Serving 6 servings 341 Calories, 18 g Fat, 93 mg Cholesterol

ARROZ CON POLLO 

1 3 to 31⁄2-poundchicken,cutup  ••••••• Paprika 1 10-ounce package frozen Salt and pepper green peas 2 tablespoons olive oil 1 cup sliced green olives 2 medium onions, chopped 1 tomato, peeled, chopped 1 clove garlic, minced 1 4-ounce jar pimientos,

⁄2 cups chicken broth drained, sliced

 1 bayleaf  •••••••

⁄2 teaspoon crushed red pepper 2 cups cooked long grain rice,

⁄4 teaspoon crushed saffron warm (see page 33)

threads

Sprinkle chicken with paprika, salt, and pepper. Pour oil into pressure cooker. Turn heat selector to medium and brown chicken, a few pieces at a time, and remove. Add onions and garlic to pressure cooker. Sauté until tender. Return chicken to pressure cooker. Add chicken broth, bay leaf, red pepper, and saffron. Close cover securely. Place pressure regulator on vent pipe and COOK 8 MINUTES WITH

A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Release pressure quickly. Remove chicken. Stir in peas, olives, tomato, and pimientos. Return chicken to pressure cooker. Close cover securely. Place pressure regulator on vent pipe and COOK 0 MINUTES. Let pressure drop of its own accord. Stir in cooked rice.

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

HERBED CHICKEN 

3 pound chicken, cut into serving 1 tablespoon chopped parsley

pieces and skinned

⁄2 cup chopped celery leaves Salt and pepper 1 teaspoon dry oregano 2 tablespoons vegetable oil 1 teaspoon dry basil

 1 onion,chopped  •••••••

1 tablespoon chopped garlic 1 cup pitted black olives 1 cup chicken broth 2 tablespoons ﬂour

⁄2 cup water 2 tablespoons cold water

Season chicken with salt and pepper. Pour vegetable oil into cooker. Turn heat selector to medium and sauté onion and garlic; remove. Brown chicken. Add onion, garlic, and remaining ingredients except black olives, ﬂour, and water. Close cover securely. Place pressure regulator on vent pipe and COOK

8 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Release pressure quickly. Remove chicken to a warm dish. Add olives

to liquid and heat. Mix ﬂour with cold water; stir into hot broth. Cook and stir liquid until mixture boils and thickens. Pour sauce over chicken.

Nutrition Information Per Serving 6 servings 358 Calories, 22 g Fat, 104 mg Cholesterol

CHICKEN CACCIATORE 

3 pound chicken, cut into 11⁄2 cups sliced onions

serving pieces and skinned 1 teaspoon salt

⁄8 teaspoon pepper 1 1-pound can Italian

⁄2 cup chopped carrots

⁄2 cup chopped celery

2 tablespoons vegetable oil tomatoes, chopped 2 cloves garlic, minced Salt and pepper

2 tablespoons minced parsley

⁄2 teaspoonchoppedfresh  •••••••

⁄2 cup white wine

oregano or 1 teaspoon 1 6-ounce can tomato paste dry oregano

Season chicken with salt and pepper. Pour vegetable oil into cooker. Turn heat selector to medium and brown chicken a few pieces at a time. Sprinkle garlic, parsley, and oregano on chicken. Add onions, carrots, celery, tomatoes, salt, pepper, and white wine. Close cover securely. Place pressure regulator on vent pipe and COOK 8 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Release pressure quickly. Place chicken on warm platter. Stir tomato paste into sauce in cooker. Simmer until thickened. Pour over chicken.

Nutrition Information Per Serving 6 servings 338 Calories, 14 g Fat, 104 mg Cholesterol

CORNISH HEN PIMIENTO 

2 Cornish hens 2 bay leaves 2 tablespoons vegetable oil 2 stalks celery, chopped Salt and pepper 2 teaspoons Worcestershire 16 canned pimientos, strained sauce

2 onions, chopped 1

⁄2 cups water 4 cloves garlic, chopped

Pour vegetable oil into cooker. Turn heat selector to medium and brown Cornish hens. Season with salt and pepper. Combine remaining ingredients and pour over hens. Close cover securely. Place pressure regulator on vent pipe and COOK 8 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Let pressure drop of its own accord. If desired, crisp Cornish hens under broiler.

Nutrition Information Per Serving 4 servings 250 Calories, 14 g Fat, 90 mg Cholesterol

POULTRY TIMETABLE

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

(Note: If the amount of poultry is increased, it is not necessary to increase the cooking time or liquid.)



Omit trivet if meat extends above the 2⁄3 full mark.

DO NOT FILL PRESSURE COOKER OVER

⁄3 FULL!

NO PORTION OF THE POULTRY SHOULD EXTEND

ABOVE THE

CUPS OF COOKING TIME POULTRY LIQUID (MINUTES)

Whole Chicken, 21⁄2 to 3 pounds 11⁄2 10-12

Chicken, cut into serving pieces 1

Chicken Breast, boneless 1

⁄2 8

⁄2 3-5*

⁄3 FULL MARK (SEE PAGE 6).

CUPS OF COOKING TIME POULTRY LIQUID (MINUTES)

Turkey Breast, 3 to 4 pounds 2 35

Cornish Hen 1



⁄2 8

A * after the cooking time indicates that you should release pressure quickly (see page 5).

MEATS

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

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

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

After cooking, if gravy is desired, stir 1 to 2 tablespoons of ﬂour or cornstarch into 1⁄4 cup cold water. Heat cooking liquid in pressure cooker and slowly pour in ﬂour mixture, stirring to blend. Heat to boiling, stirring constantly for 1 minute or until thickened. Season with salt and pepper.

The recipes in this section may be doubled. Be sure not to ﬁll the pressure cooker over increased, the cooking time remains the same (see note on Stuffed Pork Chops recipe and Meat Timetable).

FOR MEAT, DO NOT FILL PRESSURE COOKER

OVER

⁄3 FULL! NO PORTION OF THE MEAT SHOULD

EXTEND ABOVE THE

⁄3 FULL MARK (SEE PAGE 6).

OPERATING THE COOKER WITHOUT COOKING LIQUID OR

ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.

⁄3 full (see page 6). When the recipe is

BEEF POT ROAST 

3 pounds beef pot roast Salt and pepper 1 tablespoon vegetable oil 1 onion, minced 2 cups water 1 bay leaf

Pour vegetable oil into cooker. Turn heat selector to medium and brown roast well on all sides; remove roast. Pour water into cooker. Position trivet in cooker. Place roast in steamer basket on trivet. roast with salt, pepper, onions, and bay leaf. Close cover securely. Place pressure regulator on vent pipe and COOK 45 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAP- ING FROM THE PRESSURE REGULATOR. Let pressure drop of its own accord. Thicken gravy, if desired.



Omit trivet if roast extends above the 2⁄3 full mark.

Nutrition Information Per Serving 6 servings 444 Calories, 20 g Fat, 183 mg Cholesterol

PORCUPINE MEATBALLS 

1 teaspoon salt

⁄2 pounds ground beef 1 tablespoon minced onion

⁄2 cup uncooked white rice 1 cup tomato juice

⁄2 teaspoon pepper

⁄2 cup water

Combine meat, rice, salt, pepper, and onion. Shape into small meatballs. Heat tomato juice and water in cooker. Drop meatballs in juice mixture. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Let pressure drop of its own accord.

Nutrition Information Per Serving 6 servings 296 Calories, 16 g Fat, 74 mg Cholesterol



Season

SWISS STEAK 

2 pounds round steak, 1 inch 1 onion, diced thick 1 cup celery, diced Salt and pepper 1 green pepper, diced

2 tablespoons vegetable oil 1

⁄2 cups tomato juice

Cut meat into serving pieces. Season with salt and pepper. Pour vegetable oil into cooker. Turn heat selector to medium and brown meat. Add remaining ingredients. Close cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Let pressure drop of its own accord. Thicken sauce, if desired.

Nutrition Information Per Serving 4 servings 469 Calories, 23 g Fat, 154 mg Cholesterol

BEEF STEW 

1 tablespoon vegetable oil 1 cup green beans 1 pound beef, cut into 1 inch 4 small carrots cubes 1 cup tomatoes

 1 largeonion,sliced  •••••••

Salt and pepper 1 tablespoon ﬂour

1 cup water

⁄4 cup cold water 4 small potatoes

Pour vegetable oil into cooker. Turn heat selector to medium and brown meat. Add onion, salt, pepper, and water. Place small potatoes, green beans, carrots, and tomatoes over meat. Close cover securely. Place pressure regulator on vent pipe and COOK 8 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Release pressure quickly.

Make a paste of the ﬂour and

⁄4 cup water and stir into stew to thicken. For crisper vegetables, cook the

beef, onion, salt, and pepper 5 minutes. Release pressure quickly. Then add the vegetables and COOK

3 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Release pressure quickly.

Nutrition Information Per Serving 4 servings 532 Calories, 28 g Fat, 83 mg Cholesterol

SPAGHETTI MEAT SAUCE 

1 large onion, chopped 1 teaspoon parsley ﬂakes

1 clove garlic, minced

⁄2 cup chopped celery

1 green pepper, diced

⁄2 teaspoon oregano

⁄2 teaspoon sweet basil

⁄4 teaspoon thyme 2 teaspoons salt 2 teaspoons sugar 1 cup water 3 drops Tabasco sauce

 1 8-ouncecantomatosauce  •••••••

⁄8 teaspoon red pepper 1 6-ounce can tomato paste

Turn heat selector to medium and brown beef. Stir in remaining ingredients except tomato paste. Close cover securely. Place pressure regulator on vent pipe and COOK 8 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Release pressure quickly. Stir in tomato paste and simmer, uncovered, to desired thickness. Serve sauce over long spaghetti. Sprinkle with Parmesan cheese, if desired.

Nutrition Information Per Serving 6 servings 208 Calories, 11 g Fat, 49 mg Cholesterol

APRICOT BARBECUE PORK ROAST 

3 pound boneless rolled pork

⁄2 cup teriyaki sauce roast 1 teaspoon crushed red pepper

⁄2 cup catsup 1 teaspoon dry mustard

⁄3 cup apricot preserves

⁄4 cup packed dark brown sugar 1 large onion, sliced

⁄4 cup cider vinegar 3 cups water

⁄4 teaspoon ground pepper

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

Position trivet, half of sliced onion, and water in cooker. Place pork roast in steamer basket on trivet and arrange remaining onion evenly on top of roast. Close cover securely. Place pressure regulator on vent pipe and COOK 60 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAP- ING FROM THE PRESSURE REGULATOR. Let pressure drop of its own accord. Place reserved marinade in saucepan and simmer until thickened, stirring occasionally. Remove roast and onions from pressure cooker. Add onions to thickened marinade and serve with sliced pork. Onions may be puréed before adding to sauce and served with rice, if desired.

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

SPARERIBS WITH BARBECUE SAUCE 

3 pounds spareribs, cut into

⁄4 cup catsup serving pieces 2 tablespoons vinegar Salt and pepper 1 teaspoon Worcestershire sauce

Paprika 1 tablespoon vegetable oil 1 large onion, sliced 1

⁄8 teaspoon chili powder

⁄4 teaspoon celery seed

⁄2 cups water

Season ribs with salt, pepper, and paprika. Pour vegetable oil into cooker. Turn heat selector to medium and brown ribs. Add onion. Combine catsup, vinegar, Worcestershire sauce, chili powder, celery seed,

and water. If desired, stir in

⁄4 teaspoon liquid smoke. Pour over meat in cooker. Close cover securely.

Place pressure regulator on vent pipe and COOK 15 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Let pressure drop of its own accord.

Nutrition Information Per Serving 6 servings 759 Calories, 57 g Fat, 219 mg Cholesterol

CORNED BEEF 

3 pounds corned beef 1 tablespoon garlic powder 3 cups water 1 bay leaf

Pour 3 cups water into cooker. Position trivet in cooker. Rub garlic powder into all surfaces of corned



beef. Place corned beef in steamer basket on trivet.

Add bay leaf. Close cover securely. Place pres-

sure regulator on vent pipe and COOK 60 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Let pressure drop of its own accord.

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



Omit trivet if corned beef extends above the 2⁄3 full mark.

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

STUFFED PORK CHOPS 

2 tablespoons vegetable oil

⁄2 cup corn 4 1-inch thick pork chops, with 1 cup bran ﬂakes, crushed deep pocket cut in each 2 tablespoons water

Salt and pepper 1 cup chopped onion 1

⁄4 cup chopped celery

⁄2 teaspoon dried sage

⁄2 cups water

(Note: If increasing recipe, increase proportionately the amount of water added to the stufﬁng. Do not increase the water poured into the cooker because this water is used for steaming and the cooking time remains the same.)

Pour vegetable oil into cooker. Turn heat selector to medium and brown pork chops. Season with salt and pepper; remove from cooker. Sauté onions and celery in cooker. Stir in corn, bran ﬂakes, 2 table-

spoons water, and sage. Stuff pork chops with mixture. Pour 1

⁄2 cups water into cooker. Position trivet

in cooker. Place pork chops in steamer basket on trivet. Close cover securely. Place pressure regulator on vent pipe and COOK 9 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ES- CAPING FROM THE PRESSURE REGULATOR. Release pressure quickly.

Nutrition Information Per Serving 4 servings 415 Calories, 23 g Fat, 95 mg Cholesterol

PORK LOIN ROAST 

3 pound pork loin roast Salt and pepper 1 tablespoon vegetable oil 1 onion, sliced 3 cups water

Pour vegetable oil into cooker. Turn heat selector to medium and brown roast well on all sides. Remove roast from cooker. Pour water into cooker. Position trivet in cooker. Place roast in steamer basket on



Season with salt, pepper, and sliced onion. Close cover securely. Place pressure regulator on vent

trivet. pipe and COOK 60 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Let pressure drop of its own accord.



Omit trivet if roast extends above the 2⁄3 full mark.

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

WIENER SCHNITZEL 

2 pounds veal round, 1⁄2 inch thick 11⁄2 cups water

4 tablespoons ﬂour

⁄2 lemon, thinly sliced

  Saltandpepper  •••••••

1 teaspoon paprika 1 cup sour cream 4 tablespoons vegetable oil Parsley 1 onion, sliced

Cut veal into serving pieces and dredge in ﬂour seasoned with salt and pepper. Sprinkle veal with paprika. Pour vegetable oil into cooker. Turn heat selector to medium and brown veal. Add onions and sauté lightly. Remove veal and onions from cooker. Pour water into cooker. Position trivet in cooker. Place veal and onions in steamer basket on trivet. Place lemon on veal. Close cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Let pressure drop of its own accord. Remove veal, steamer basket, and trivet from cooker. Stir sour cream into liquid in cooker and heat, uncovered. Pour sauce over veal. Garnish with parsley.

Nutrition Information Per Serving 6 servings 456 Calories, 30 g Fat, 141 mg Cholesterol

MEAT TIMETABLE

Brown meat well and remove from cooker. Pour liquid into cooker. Position trivet in cooker. Place meat in steamer basket on



trivet.

(Note: If the amount of meat is increased, it is not necessary to increase the cooking time or liquid.)



Omit trivet if meat extends above the 2⁄3 full mark.

DO NOT FILL PRESSURE COOKER OVER

NO PORTION OF THE MEAT SHOULD EXTEND ABOVE THE

⁄3 FULL MARK (SEE PAGE 6).

⁄3 FULL!

CUPS OF COOKING TIME MEAT LIQUID (MINUTES)

BEEF

Chuck Roast 3 pounds 2

⁄2 45 Corned Beef 3 pounds 3 60 Rolled Rib Roast 3 pounds 2 30

Round Steak Round Steak

⁄4˝ thick 11⁄2 4*

⁄2˝ thick 11⁄2 10*

Short Ribs 2 25*

HAM

Slice 3 pounds 2 30 Picnic 3 pounds 2 30

LAMB

Chops Chops Leg of Lamb 3 pounds 2

⁄4˝ thick 1 2*

⁄2˝ thick 11⁄2 5*

⁄2 35-45

CUPS OF COOKING TIME MEAT LIQUID (MINUTES)

PORK

Chops Chops Butt Roast 3 pounds 3 55 Loin Roast 3 pounds 3 60 Steak Steak

VEAL

Chops Chops Roast 3 pounds 2 Steak 1˝ thick 1

A * after the cooking time indicates that you should release pressure quickly (see page 5).

⁄4˝ thick 1 2*

⁄2˝ thick 11⁄2 5*

⁄4˝ thick 1 2*

⁄2˝ thick 11⁄2 5*

⁄4˝ thick 1 2*

⁄2˝ thick 11⁄2 5*

⁄2 45

⁄2 10*

VEGETABLES

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

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

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

The recipes in this section may be doubled. Be sure not to ﬁll the pressure cooker over increased, the cooking time remains the same. Because the water in the recipes is for steaming only and the cooking time is unchanged, it is not necessary to increase the amount of water.

⁄3 full (see page 6). When the recipe is

FOR FRESH AND FROZEN VEGETABLES,

DO NOT FILL PRESSURE COOKER OVER

⁄3 FULL!

FOR DRIED VEGETABLES,

DO NOT FILL PRESSURE COOKER OVER

⁄2 FULL!

OPERATING THE COOKER WITHOUT COOKING LIQUID OR

ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.

CASSEROLE OF VEGETABLES 

2 cups sliced carrots,

⁄4 inch 2 tablespoons margarine

thick 3 tablespoons ﬂour

1 onion, sliced 1

⁄2 cups skim milk

1 10-ounce package frozen, 1 cup shredded mozzarella cheese

chopped spinach, cut into

⁄4 teaspoon salt 1 inch pieces Pepper 2 cups water

Pour 2 cups water into cooker. Position trivet in cooker. Place carrots, onion, and spinach in steamer basket on trivet. Close cover securely. Place pressure regulator on vent pipe and COOK “0” MIN- UTES. Release pressure quickly. Remove steamer basket and trivet from cooker. Melt margarine in small saucepan, blend in ﬂour. Gradually stir in milk. Cook, stirring until sauce thickens. Remove from heat and stir in cheese, salt, and pepper. Stir until cheese is melted and blended into sauce. Place half

the spinach in a 1

⁄2 quart metal bowl which will ﬁt loosely in cooker. Top with half the carrots and

onions. Cover with half the cheese sauce. Repeat the layers. Cover bowl ﬁrmly with aluminum foil.

Verify that there is 1

⁄2 cups water remaining in the cooker. Place bowl in steamer basket in cooker.

Close cover securely. Place pressure regulator on vent pipe and COOK 7 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Let pressure drop of its own accord.

Nutrition Information Per Serving 6 servings 211 Calories, 12 g Fat, 31 mg Cholesterol

BROCCOLI ’N RICE 

1 size pieces 1

⁄2 pounds broccoli, cut into bite 1 small onion, chopped

⁄2 cups water 2 cups cooked rice 2 tablespoons margarine 1 10

⁄2-ounce can cream of

⁄2 cup bread crumbs mushroom soup 1 8-ounce jar pasteurized cheese spread

Combine broccoli, rice, cream of mushroom soup, cheese spread, and onion. Place in a metal bowl which will ﬁt loosely in cooker. Cover bowl ﬁrmly with aluminum foil. Pour water into cooker. Place bowl in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and COOK

10 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Let pressure drop of its own accord. Melt margarine and stir in bread

crumbs. Sprinkle crumbs over broccoli. Nutrition Information Per Serving 6 servings

328 Calories, 17 g Fat, 22 mg Cholesterol

GLAZED ROOT VEGETABLES 

2 medium (5 ounces each) 1 cup chicken broth turnips, peeled 2 teaspoons ground ginger 8 ounces baby carrots 2 tablespoons sugar

 2 tablespoonsmargarine  •••••••

2 medium (4 ounces each) 1 tablespoon cornstarch, optional

parsnips, peeled

⁄4 cup cold water, optional

Cut turnips into eighths and slice parsnips

⁄2 inch thick. Heat margarine in pressure cooker over medium

heat; add turnip wedges and carrots and sauté for 3 minutes. Add parsnips, chicken broth, ginger, and sugar. Close cover securely. Place pressure regulator on vent pipe and COOK 1 MINUTE WITH A

VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Release pressure quickly. Sauce may be thickened, if desired; combine cornstarch and water. Stir

into sauce. Heat, stirring constantly, until sauce thickens. Season with salt and pepper to taste. Nutrition Information Per Serving 8 servings 77 Calories, 3 g Fat, 0 mg Cholesterol

GARLIC MASHED POTATOES  

 2 poundsrussetpotatoes,peeled  •••••••

and diced 1 tablespoon margarine 4 large cloves garlic Salt and pepper

⁄2 cups chicken broth

Place all ingredients except margarine and salt and pepper in cooker. Close cover securely. Place pressure regulator on vent pipe and COOK 5 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Release pressure quickly. Allow potatoes, garlic, and broth to remain in cooker. Mash potatoes using a potato masher or hand mixer until desired consistency is reached; add margarine. Season with salt and pepper.

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

ARTICHOKES ’N SAUCE  

⁄2 cups water 3 artichokes

1 tablespoon vegetable oil

Pour water and oil into cooker. Position trivet in cooker. Place artichokes upside down in steamer basket on trivet. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES WITH

A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Release pressure quickly. Serve with your choice of the following sauces.

Nutrition Information Per Serving 3 servings 93 Calories, 5 g Fat, 0 Cholesterol

GARLIC SAUCE — Combine 2 cloves minced garlic and

⁄4 pound melted low cholesterol margarine.

Serve warm. HERB YOGURT — Combine 1 cup plain yogurt, 1⁄4 cup ﬁnely chopped carrots, 1⁄4 teaspoon salt, and

⁄2 teaspoon dill weed. Serve chilled.

ITALIAN SAUCE — Combine

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

chilled.

FRESH VEGETABLE TIMETABLE

When using the fresh vegetable timetables below and on page 30, 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 OVER-COOKING, ALWAYS RELEASE PRESSURE QUICKLY AFTER COOKING VEGETABLES.

If the timetable says to cook 0 minutes, this means to cook food until you hear and/or see a steady ﬂow of steam escaping from the pressure regulator, then release pressure quickly.

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

FOR FRESH VEGETABLES,

DO NOT FILL PRESSURE COOKER OVER

CUPS OF COOKING TIME VEGETABLE SIZE LIQUID (MINUTES)

Artichoke

Wash, trim, and Whole 1

⁄2 10

score hearts.

Asparagus Wash, break off Tips 1 0 - 1 tough ends as far down as stalks Stems cut 1 0 - 2 snap easily. into 1 inch Remove scales pieces if sandy or tough.

Beans (Green or Wax) Wash. Remove ends Whole or 1 1 - 3 and strings. Pieces

Beans (Green Lima) Wash and shell. Whole 1 1 - 2

Beets Wash thoroughly. Whole 2 15 Remove all but 2 (21⁄

inch inches of top. Leave diameter) roots on. After cooking slip skins off.

CUPS OF COOKING TIME VEGETABLE SIZE LIQUID (MINUTES)

Broccoli

Wash, remove leaves Whole 1 1 - 2 and tough stalk ends. (1 inch stem Score stems. diameter)

Brussels Sprouts Wash. Remove wilted Whole 1 1 - 3 leaves. Cut offstem (1 inch ends. diameter)

Cabbage (Green or Red) Wash and cut into Wedge 1 wedges. Secure leaves (3 by inserting a toothpick through 2 inches 1 1 - 3 leaves into core.

Carrots Wash, brush and Whole 1 scrape or peel. (1 diameter)

Slices 1 1 - 2

thick)

⁄3 FULL!

⁄2 inches)

⁄4 inch

⁄2 1 - 5

⁄2 4 - 8

FRESH VEGETABLE TIMETABLE

CUPS OF COOKING TIME

VEGETABLE SIZE LIQUID (MINUTES)

Cauliﬂower

Remove outer leaves Whole 1

⁄2 2 - 5 and stalk. Wash. Head Remove discoloration (6 inch on ﬂowerets. diameter)

Flowerets 1 0 - 2

Celery Separate stalks. Whole 1 0 - 2 Remove tough, stringy Stalk or ﬁbers. Wash Pieces thoroughly.

Corn (On-the-Cob) Remove husk and Whole 1 2 - 3 silk. Wash. (21⁄

inch

diameter)

Greens (Beet, Spinach, Swiss Chard, Turnip) Whole 1 0 - 3 Remove wilted leaves leaves and root ends. Wash thoroughly several times, lifting from water after each washing.

Kohlrabi Wash, peel, and Cubes or 1 3 cut. Slices. (1 inch thick)

Onions

Wash and Peel. Whole 1

⁄2 5 (2 inch diameter)

Parsnips Wash, peel or Whole 11⁄2 10 scrape. (2 inch diameter)

Slices 1 0 - 2 (

⁄4 inch

thick)

CUPS OF COOKING TIME

VEGETABLE SIZE LIQUID (MINUTES)

Peas (Green)

Wash and Shell. Whole 1 0 - 2

Potatoes Wash and scrub. Whole 2 15 If desired, peel. (21⁄2 inch diameter)

⁄2 inch 11⁄2 10

diameter

Slices 1

(

⁄4 inch

⁄2 5

thick)

(

⁄2 inch 1 3

thick)

Pumpkin Cut into wedges. Wedges 1

⁄2 10 Remove pulp, (2 by 3 seeds, and peel. inches)

Rutabaga Wash, peel, and cut. Cubes or 1 3 Slices (1 inch thick)

Squash (Winter)

Wash, peel, and cut. Cubes 1

⁄2 12 or Slices (1 inch thick)

Sweet Pepper Wash. Remove stem, Whole or 1 0 - 3 core, and seeds. Cut up

Sweet Potatoes Wash and scrub. Whole 11⁄2 10

Turnips Wash, peel, and cut. Cubes or 1 3 Slices (1 inch thick)

FROZEN VEGETABLE TIMETABLE

To assure even heating, separate a block of frozen vegetables. Pour liquid into cooker. Position trivet in cooker. Place vegetables in steamer basket on trivet. After cooking, RELEASE PRESSURE QUICKLY.

FOR FROZEN VEGETABLES,

DO NOT FILL PRESSURE COOKER OVER

CUPS OF COOKING TIME VEGETABLE LIQUID (MINUTES)

Asparagus, Cut or Spears 1 2

Beans, Green, Wax, or French Style 1 1

Broccoli 1 2

Brussels Sprouts 1 2

Cauliﬂower 1 1

Corn Cut 1 1

Corn on Cob 1 2

CUPS OF COOKING TIME VEGETABLE LIQUID (MINUTES)

Lima Beans 1 2

Mixed Vegetables 1 2

Peas 1 1

Peas and Carrots 1 1

Spinach 1 1

Squash, Cut into 1 inch cubes, place in bowl in steamer basket 1

⁄3 FULL!

⁄2 7

DRY BEANS AND PEAS

The pressure cooker is ideal for preparing dry beans and peas when they are prepared according to the following soaking and cooking directions. During the cooking period, dry beans and peas tend to froth, foam, and sputter and could cause the vent pipe to become clogged. Therefore, ingredients and soaking instructions MUST be followed to keep foam at a safe level dur-

ing cooking. Pressure cook only dry beans and peas listed in the timetable on page 32. Do not pressure cook soup mixes containing dry beans and/or peas.

The recipes in this section may be doubled. Be sure not to ﬁll the pressure cooker over increased, the cooking time remains the same.

FOR DRY BEANS AND PEAS,

DO NOT FILL PRESSURE COOKER OVER

OPERATING THE COOKER WITHOUT COOKING LIQUID OR

ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.

⁄2 FULL!

⁄2 full (see page 6). When the recipe is

HOW TO SOAK DRY BEANS AND PEAS FOR PRESSURE COOKING:

2 cups dry beans or peas 1 tablespoon salt

⁄4 cup vegetable oil Water to well cover vegetables

Place dry beans or peas in cooker. Add cooking oil, salt, and water to well cover beans or peas. Soak overnight. In most instances, dry beans and peas will almost regain their original shape, freshness, and color.

BAKED BEANS 

2 cups navy beans

⁄2 teaspoon dry mustard 1 8-ounce slice uncooked ham,

⁄4 teaspoon ground pepper diced

1 medium onion, minced 3

⁄4 cupmolasses  •••••••

⁄3 cup brown sugar Salt, as desired

⁄4 cup catsup

⁄2 cups water

Soak beans following the directions “How to Soak Dry Beans and Peas for Pressure Cooking” on this page. Drain. Add drained navy beans and remaining ingredients except salt to cooker. Close cover securely. Place pressure regulator on vent pipe and COOK 45 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Let pressure drop of its own accord. Season to taste with salt.

Nutrition Information Per Serving 4 servings 397 Calories, 6 g Fat, 8 mg Cholesterol

ORANGE BAKED BEANS 

2 cups navy beans 2 tablespoons sherry or vinegar

1 cup orange juice

⁄4 pound bacon, diced 2 teaspoons salt

⁄2 cup catsup

⁄2 teaspoon dry mustard

⁄4 teaspoon ginger

2 tablespoons molasses Water

Soak beans following the directions “How to Soak Dry Beans and Peas for Pressure Cooking” on page 31. Drain. Turn heat selector to medium and fry bacon. Remove excess drippings. Add beans, orange juice, catsup, molasses, sherry, salt, mustard, ginger, and enough water to well cover beans. Close cover securely. Place pressure regulator on vent pipe and COOK 45 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Let pressure drop of its own accord.

Nutrition Information Per Serving 4 servings 353 Calories, 5 g Fat, 7 mg Cholesterol

DRY BEAN AND PEA TIMETABLE

Soak beans and peas according to directions on page 31 and drain. Use only the following dry beans and peas in your pressure cooker. Place in cooker and add enough water to well cover beans or peas. Close cover securely. Place pressure regulator on vent

pipe and cook according to the following timetable. LET PRESSURE DROP OF ITS OWN ACCORD.

FOR DRY BEANS AND PEAS,

DO NOT FILL PRESSURE COOKER OVER 1⁄2 FULL!

COOKING TIME BEANS AND PEAS (MINUTES)

Black Beans 15-20

Black-Eyed Peas 20

Great Northern Beans 30

Kidney Beans 25

Lentils 20

Lima Beans 25

COOKING TIME BEANS AND PEAS (MINUTES)

Navy Beans 30

Pink Beans 30

Pinto Beans 25

Whole Green Peas 5

Whole Yellow Peas 5

RICE

Because ﬂuffy, ﬂavorful steamed rice is ready in minutes in the pressure cooker, you can enjoy all the speed and convenience of “instant” rice, without sacriﬁcing any of the authentic, slow-cooked taste and texture of regular long grain rice.

Rice is low in sodium and fat and is cholesterol-free. And its versatility allows it to be used in recipes for soups, main dishes, side dishes, and desserts.

During the cooking period, rice cooked directly in the pressure cooker tends to froth, foam, and sputter and could cause the vent pipe to become clogged. Therefore, to eliminate frothing, foaming, and sputtering during the cooking period, rice must be

prepared in a bowl in the pressure cooker according to the following directions.

One cup of rice will yield approximately 3 cups cooked rice. Before serving, ﬂuff rice and separate the grains by lifting gently with a fork while steaming.

The recipes in this section may be doubled. Be sure not to ﬁll the pressure cooker over increased, the cooking time remains the same. The water or broth added to the metal bowl should be increased proportionately. Do not increase the water poured into the cooker because this water is used for steaming and the cooking time is unchanged.

FOR RICE, DO NOT FILL PRESSURE COOKER OVER

OPERATING THE COOKER WITHOUT COOKING LIQUID OR

ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.

STEAMED RICE 

⁄2 full (see page 6). When the recipe is

⁄2 FULL!

1 cup long grain white rice 2 cups water

⁄2 cups water

Combine rice and 1 aluminum foil. Pour 2

⁄2 cups water in a metal bowl which ﬁts loosely in cooker. Cover bowl ﬁrmly with

cups water into cooker. Place bowl in steamer basket in cooker. Close cover

securely. Place pressure regulator on vent pipe and COOK 5 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Let pressure drop of its own accord. Open cooker and allow rice to steam uncovered 5 minutes.

Nutrition Information Per Serving 4 servings 168 Calories, 0 g Fat, 0 Cholesterol

BROWN RICE 

1 cup natural brown rice 2

⁄2 cups water

Combine brown rice and 1 with aluminum foil. Pour 2

⁄2 cups water in a metal bowl which ﬁts loosely in cooker. Cover bowl ﬁrmly

⁄2 cups water into cooker. Place bowl in steamer basket in cooker. Close cover

securely. Place pressure regulator on vent pipe and COOK 10 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Let pressure drop of its own accord. Open cooker and allow rice to steam uncovered 5 minutes.

Nutrition Information Per Serving 4 servings 55 Calories, 1 g Fat, 0 Cholesterol

WILD RICE  

1 cup wild rice 21⁄2 cups water 2 cups water

Combine wild rice and 2 cups water in a metal bowl which ﬁts loosely in cooker. Cover bowl ﬁrmly

with aluminum foil. Pour 2

⁄2 cups water into cooker. Place bowl in steamer basket in cooker. Close

cover securely. Place pressure regulator on vent pipe and COOK 20 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR for al dente or crunchy rice or COOK 25 MINUTES for softer rice. Let pressure drop of its own accord. Open cooker and allow rice to steam uncovered. Nutrition Information Per Serving 4 servings 183 Calories, 0 Fat, 0 Cholesterol

SEASONED RICE PILAF  

2 tablespoons margarine 1 onion, chopped 2 cups long grain white rice

⁄2 teaspoon salt

⁄2 teaspoon oregano

⁄4 teaspoon pepper

2 cups chicken broth 2 cups water

⁄4 cups water

Place margarine in cooker. Turn heat selector to medium to melt margarine. Then sauté onions. Combine onion with remaining ingredients except 2 cups water in a metal bowl which ﬁts loosely in cooker. Cover bowl ﬁrmly with aluminum foil. Pour water into cooker. Place bowl in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and COOK 5 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Let pressure drop of its own accord. Allow rice to steam uncovered for 5 minutes.

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

VARIATION: GRECIAN RICE PILAF

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

⁄4 cup frozen peas, 3⁄4 cup pitted ripe olives, cut in half, and 1 large red pepper, cut into bite size slices. Allow the rice to steam uncovered 5 minutes.

BROWN RICE WITH VEGGIES  

1 cup natural brown rice

⁄2 cups chicken stock or broth 1 2-ounce package sliced blanched almonds 1

⁄2 cup diced celery

⁄2 cup diced green pepper

⁄2 cup sliced green onion

⁄2 cups water

 1 largetomato,peeled,seeded,  •••••••

chopped

⁄2 cup diced carrot

⁄4 cup chopped parsley

Combine rice and chicken stock in a metal bowl which ﬁts loosely in cooker. Stir in almonds and

vegetables. Cover bowl ﬁrmly with aluminum foil. Pour 1

⁄2 cups water into cooker. Place bowl in

steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and COOK 10

MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Let pressure drop of its own accord. Open cooker, remove foil, and set

rice aside to steam. Stir in parsley. Nutrition Information Per Serving 4 servings

290 Calories, 9.5 g Fat, 0 mg Cholesterol

WILD RICE WITH RAISINS AND PECANS  

1 tablespoon vegetable oil 2 cups water

 1 mediumonion,nelychopped  •••••••

⁄2 cups wild rice 2 cups beef broth

⁄4 cup golden raisins

⁄3 cup pecans, toasted

Pour vegetable oil into cooker. Turn heat selector to medium and sauté onion. Combine onion with wild rice and beef broth in a metal bowl which ﬁts loosely in cooker. Cover bowl ﬁrmly with aluminum foil. Pour water into cooker. Place bowl in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and COOK 25 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Let pressure drop of its own accord. Open cooker and remove aluminum foil; add raisins and allow to steam for 5 minutes. Remove bowl from cooker; stir in pecans.

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

RISOTTO WITH ARTICHOKE HEARTS

AND SUN-DRIED TOMATOES  

1 tablespoon olive oil 1 13

⁄4-ounce can artichoke 1 cup arborio rice hearts, drained and coarsely 2 cloves garlic, minced chopped

2 cups chicken broth 1

⁄3 cup white wine 11⁄2 teaspoons dried thyme

⁄3 cup dried tomatoes, chopped leaves

⁄2 cups water

⁄2 tablespoons fresh thyme or

⁄4 cup grated Parmesan cheese

  •••••••  Saltandpepper

Heat oil in pressure cooker over medium heat; add rice and stir for 2 minutes until coated and slightly translucent. Add garlic and cook for 1 minute. Combine rice, garlic, broth, white wine, and tomatoes in a metal bowl which ﬁts loosely in cooker. Cover bowl ﬁrmly with aluminum foil. Pour water into cooker. Place bowl in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and

COOK 8 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Let pressure drop of its own accord. Open cooker and remove foil.

Stir artichoke hearts, thyme, and Parmesan cheese into rice. Season to taste with salt and pepper. Nutrition Information Per Serving 4 servings

220 Calories, 5 g Fat, 4 mg Cholesterol

DESSERTS

Add a fabulous ﬁnale to any meal with cheesecake, pudding, custard and more. All can be prepared in minutes in your pressure cooker. Pressure cooking gives an even texture to pudding and a satiny feel to custards.

Desserts may be prepared in custard cups or any metal mold which is ovenproof and will ﬁt loosely in the steamer basket in the pressure cooker. Fill molds only

⁄3 full to allow for expansion of food. Cover securely with aluminum foil shaped to the sides of the mold. Place the steamer basket in the cooker. Then place the mold or custard cups in the steamer basket. Up to four custard cups of dessert can be pressure cooked at a time. Place two custard cups in the steamer basket. Then, stack the other two custard cups opposite the bottom two custard cups.

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

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

The recipes in this section may be doubled. Be sure not to ﬁll the pressure cooker over

⁄3 full (see page 6). When the recipe is increased, the cooking time remains the same. Because the water in the dessert recipes is for steaming and the pressure cooking time is unchanged, it is not necessary to increase the water.

FOR DESSERTS, DO NOT FILL

PRESSURE COOKER OVER

⁄3 FULL!

OPERATING THE COOKER WITHOUT COOKING LIQUID OR

ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.

TAPIOCA PUDDING  

2 cups skim milk 2 tablespoons quick cooking tapioca 4 egg whites, slightly beaten 1

⁄3 cup sugar

⁄4 teaspoon salt

⁄2 teaspoon vanilla

⁄2 cups water

Scald milk and tapioca. Remove from heat and let stand 15 minutes. Combine egg whites, sugar, salt, and vanilla. Add milk and tapioca, stirring constantly. Pour into individual custard cups. Cover each cup ﬁrmly with aluminum foil. Pour water into cooker. Place custard cups in steamer basket in cooker. Place pressure regulator on vent pipe and COOK 5 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Release pressure quickly. Unmold if desired.

Nutrition Information Per Serving 6 servings 88 Calories, 0 g Fat, 1 mg Cholesterol

RICE PUDDING  

2 cups skim milk 2 cups cooked white rice

4 egg whites, slightly beaten

⁄3 cup sugar 11⁄2 cups water

⁄2 teaspoon salt

⁄2 teaspoon vanilla

Combine milk, egg whites, sugar, and salt. Stir in rice and vanilla. Pour into individual custard cups. Cover each cup ﬁrmly with aluminum foil. Pour water into cooker. Place custard cups in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and COOK 5 MINUTES

WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Release pressure quickly. Stir slightly and chill pudding.

Nutrition Information Per Serving 6 servings 141 Calories, 0 g Fat, 1 mg Cholesterol

VARIATION: FRUIT AND NUT RICE PUDDING

Substitute brown sugar for white and add

⁄2 cup raisins or dates and 1⁄2 cup chopped walnuts to above

rice pudding.

VANILLA CUSTARD  

2 cups skim milk

⁄2 teaspoon vanilla

4 egg whites, slightly beaten Nutmeg

⁄4 cup sugar 11⁄2 cups water

⁄4 teaspoon salt

Combine milk, egg whites, sugar, salt, and vanilla. Pour into individual custard cups. Sprinkle nutmeg on custards. Cover each cup ﬁrmly with aluminum foil. Pour water into cooker. Place custard cups in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and COOK

5 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Release pressure quickly. Chill custard.

Nutrition Information Per Serving 5 servings 84 Calories, 0 g Fat, 2 mg Cholesterol

VARIATION: CHOCOLATE CUSTARD Heat skim milk with 3 tablespoons cocoa. Follow vanilla custard directions.

VARIATION: COCONUT CUSTARD

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

PETITE PUMPKIN CUSTARDS 

1 16-ounce can solid-pack 1 teaspoon ﬁnely chopped pumpkin candied ginger, optional

1 14-ounce can sweetened

⁄4 teaspoon ground cloves

condensed milk 2 cups water

 3 eggs,beaten  •••••••

1 teaspoon ground cinnamon Whipped cream, optional

Mix pumpkin, milk, eggs, cinnamon, ginger, and cloves. Pour into individual custard cups. Cover each cup ﬁrmly with aluminum foil. Pour water into cooker. Place custard cups in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Release pressure quickly. Refrigerate until chilled. Serve with whipped cream, if desired.

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

CHEESECAKE 

1 8-ounce package cream cheese 2 eggs

1 3-ounce package cream cheese

⁄2 cup sugar 21⁄2 cups water

⁄2 cup vanilla wafer crumbs

Beat cream cheese until smooth. Add sugar and beat in eggs. Pour mixture into buttered custard cups. Top with vanilla wafer crumbs. Cover each cup ﬁrmly with aluminum foil. Pour water into cooker. Place custard cups in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and

COOK 15 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Release pressure quickly. Cool cheesecake. Cut around inside of

cups to loosen and invert onto serving dish. Chill. Top with one of the following sauces, if desired. Nutrition Information Per Serving 6 servings

305 Calories, 23 g Fat, 157 Cholesterol

CARAMEL SAUCE — Combine

lated sugar, and

⁄4 teaspoon vanilla. Mix thoroughly. Spoon over cheesecake. Garnish with pecans.

⁄4 cup soft cream cheese, 1⁄4 cup brown sugar, 1 tablespoon granu-

Refrigerate until serving.

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

OATMEAL APPLE CRISP 

4 cups apples, peeled and sliced 1 teaspoon cinnamon

1 tablespoon lemon juice 1 cup quick cooking oats

⁄3 cup ﬂour 21⁄2 cups water

⁄2 cup brown sugar

⁄2 teaspoon salt

⁄3 cup melted margarine

Sprinkle apples with lemon juice. Combine oats, ﬂour, brown sugar, cinnamon, salt, and margarine. Place alternate layers of apples and oat mixture (beginning with and ending with apples) in a buttered metal bowl that will ﬁt loosely in cooker. Cover bowl ﬁrmly with aluminum foil. Pour water into cooker. Place bowl in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and

COOK 20 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Release pressure quickly.

Nutrition Information Per Serving 6 servings 321 Calories, 11 g Fat, 0 Cholesterol

PRESSURE CANNING

IN YOUR PRESSURE COOKER AND CANNER

Pressure canning is recommended by the United States Department of Agriculture, Washington, D.C., as the only safe method for canning low-acid foods —vegetables, meat, poultry, and ﬁsh. These instructions for canning at 15 pounds pressure are according to research done by the Department of Food Science and Nutrition, Agricultural Experiment Station, University of Minnesota, St. Paul, Minnesota.

WHY PRESSURE CANNING?

Water boils at 212° F. (except in mountainous regions) and this is sufﬁcient to arrest or destroy some spoilage organisms— enzymes, molds, and yeast. However, a temperature of 240° F. or above is needed to destroy harmful bacteria, especially clostridium botulinum. In pressure canning, some of the water in the Pressure Cooker-Canner is converted to steam and, after all air is exhausted through the vent pipe and air vent/cover lock in cover, the pressure regulator is placed on vent pipe. Expanding steam will close the air vent/cover lock and will then create pressure. As pressure within the Pressure Cooker-Canner increases, temperature increases—5 pounds pressure—228° F., 10 pounds pressure—240° F., 15 pounds pressure— 250° F.

Four speciﬁc agents produce food spoilage. They are enzymes, molds, yeast, and bacteria. Three of them . . . enzymes, molds, and yeasts are easily destroyed by heat during the processing. Bacteria, especially clostridium botulinum, can be destroyed only with temperatures above boiling. And their destruction is of prime importance.

If enzymes are not destroyed, the quality of food is lowered. Unchecked mold may spread through the entire contents of a container of food. Yeast causes fermentation. Bacteria spoilage falls into four groups:

(1) Fermentation, recognized by the formation of gas and acid, which causes food to sour, (2) Flat Sour, in which acid is produced, but no gas is formed, (3) Putrefaction, characterized by gas, bad odor, and sometimes by darkening of food, (4) Toxins or poisonous substances which may show no visible signs of spoilage unless other spoilage organisms are also present.

As a safeguard against using canned foods that may be affected with spoilage that is not readily detected, it is necessary to boil all low-acid foods (all vegetables, meats, poultry, and seafood) to detect any odors or foaming from spoilage. If the food does not smell or look right, discard it without tasting. Many times odors that cannot be detected in the cold product will become evident while heating.

To detect spoilage at altitudes below 1,000 feet, boil foods for 10 minutes. At altitudes above 1,000 feet, add an additional minute of boiling time for each additional 1,000 feet.

Foods high in acidity, fruits and tomatoes, may also be canned in a Pressure Cooker-Canner.

Do not use this Pressure Cooker-Canner for canning at altitudes above 3,000 feet.

Use this Pressure Cooker-Canner for canning only half pint and pint jars. The Cooker-Canner will hold up to ﬁve half pint jars, up to four regular pint jars, or up to three wide mouth pint jars at one time.

Note: For maximum canning capacity, you may want to remove the handles on the steamer basket.

CANNING VEGETABLES

Young, tender, fresh vegetables, slightly immature, are better for canning than those which are overripe. As a rule, vegetables are best if canned immediately after picking, since ﬂavor decreases upon standing and often unpleasant color changes take place. Avoid bruising vegetables because spoilage organisms grow more rapidly on bruised vegetables than on unblemished ones.

Wash and prepare garden fresh vegetables as you would for cooking.

Vegetables may be raw packed or precooked before they are processed. If raw, pack prepared vegetables into clean jars.

To precook vegetables, cover with boiling water and cook until heated through. Pack precooked vegetables into clean jars. Leave one inch head space in jars.

Can with or without salt. If salt is desired use only pure canning salt. Table salt contains a ﬁller which may cause cloudiness in bottom of jars. Add

⁄2 teaspoon canning salt to each pint jar (1⁄4 teaspoon salt to each one-half pint) if desired.

Cover vegetables with boiling water leaving one inch head space.

When vegetables are precooked, some of their nutrients dissolve in the water; so whenever possible, the precooking water should be used as liquid to cover the vegetables after packing in jars. However, there are a few vegetables, such as turnips, greens, kale, and sometimes asparagus, which make the cooking water bitter. Do not use cooking water in these cases.

See “HOW TO PRESSURE CAN FOODS” on page 41. Also see “PROCESSING TIME CHART” on page 41.

CANNING MEAT AND POULTRY

Cut meat or poultry into pieces convenient for canning. Precook meat until red color changes to light brown. Precook poultry until medium done. Precooking can be done by either boiling, frying, or roasting.

To precook by boiling, make a concentrated broth from bones and meat or poultry trimmings. Heat to boiling and precook meat or poultry in broth.

Meat should not be browned with ﬂour, nor should ﬂour be used in the gravy of meat used for canning. It is desirable to use a little liquid or broth with hot packed meats.

Pack hot meat or poultry into clean jars leaving one inch head space. Do not pack tightly. Canning salt may be added,

for each pint (

⁄4 teaspoon salt to each one-half pint), or it may be added at serving time. Cover with hot liquid, broth, meat juice,

or water. It is important to leave one inch head space.

See “HOW TO PRESSURE CAN FOODS” on page 41. Also see “PROCESSING TIME CHART” on page 41.

⁄2 teaspoon

CANNING FISH AND SEAFOOD

Only fresh ﬁsh should be canned and these should be bled and thoroughly cleaned of all viscera and membranes when caught, or as soon as possible. Canning should be restricted to the following proven varieties where it is deﬁnitely known that a product of good quality may be obtained.

CLAMS, Whole (Littleneck)

Scrub clams and soak overnight in 10% brine. Open clams and wash in salted water using 1 tablespoon salt for each quart of water. Cover clam meat with boiling water, to which to stand 1 minute. Pack loosely into clean, hot Mason jars, leaving 1 inch head space. Cover with hot concentrated clam juice to

⁄4 inch from top.

See “HOW TO PRESSURE CAN FOODS” on page 41. Also see “PROCESSING TIME CHART” on page 41.

Place crabs in ice water 1 to 2 minutes. Separate claws from body, remove waste portions and wash thoroughly. Place bodies and claws with 2 cups water in Cooker-Canner, and cook 5 minutes with a very slow, steady ﬂow of steam escaping from the pressure regulator. Release pressure quickly. Remove meat from shells. Wash thoroughly in salted water using

Drain and dip in solution of

⁄2 cup vinegar to 2 quarts water. Drain and remove all excess moisture. Pack loosely into clean, hot

Mason jars, leaving 1 inch head space. Add

See “HOW TO PRESSURE CAN FOODS” on page 41. Also see “PROCESSING TIME CHART” on page 41.

⁄8 teaspoon citric acid crystals have been added to each quart of water. Allow

CRAB

⁄2 teaspoon salt and cover with boiling water.

⁄2 cup salt to 2 quarts water.

FISH — General Method

Cod, Mackerel, Herring, Lake Trout, Whiteﬁsh, Mullet. Clean ﬁsh thoroughly, ﬁlet large ﬁsh or leave small pan ﬁsh whole. Cut into container length pieces and soak in brine, 1 cup salt to 1 gallon water for 60 minutes. Drain. Pack with skin side of ﬁsh to the outside of the Mason jar. Leave

⁄2 inch head space. Then submerge open jar in a kettle containing hot brine, 1⁄2 cup salt to 1 gallon

of water, and boil 20 minutes. Remove, invert, and drain thoroughly. Add a bay leaf and a slice of onion to each jar, if desired.

See “HOW TO PRESSURE CAN FOODS” on page 41. Also see “PROCESSING TIME CHART” on page 41.

LOBSTER

Plunge live lobsters in boiling, salted water, 2 tablespoons salt to 1 gallon water. Cook 15 to 30 minutes depending on size. Remove and dip in cold lightly salted water. Remove meat and wash quickly. Drain. Dip meat in solution of

water. Drain and remove all excess moisture. Pack in clean, hot Mason jars, leaving

⁄2 tablespoons salt to 2 quarts water.

⁄2 inch head space. Cover with hot brine,

⁄2 cup vinegar to 2 quarts

See “HOW TO PRESSURE CAN FOODS” on page 41. Also see “PROCESSING TIME CHART” on page 41.

SALMON

Clean and wash ﬁsh thoroughly. Cut into container length pieces, leaving in backbone. Soak in brine,

for 60 minutes. Drain well. Pack solidly in Mason jars leaving

⁄2 inch head space.

⁄2 lb. salt to 1 gallon water,

See “HOW TO PRESSURE CAN FOODS” on page 41. Also see “PROCESSING TIME CHART” on page 41.

SHRIMP

Shrimp should be canned when absolutely fresh as they deteriorate quickly. Wash shrimp thoroughly, peel, and wash again. Cover with cold brine,

⁄2 cup salt to 1 quart water, for 20 to 30 minutes depending on size. Drain. Place on canning rack and cook 6 to 8

minutes in boiling brine, proportions as above. Dry shrimp. Pack loosely in clean, hot Mason jars leaving 1 inch head space. Fill

containers with boiling brine, 1

⁄2 tablespoons salt to 1 quart water, leaving 1 inch head space.

See “HOW TO PRESSURE CAN FOODS” on page 41. Also see “PROCESSING TIME CHART” on page 41.

CANNING FRUITS AND TOMATOES

Foods high in acidity, fruits and tomatoes, may be canned in a Pressure Cooker-Canner. The pressure processing method for fruits and tomatoes gives a heat treatment equivalent to the much longer processing in a boiling water bath canner.

Select ﬁrm, fully-ripened but not soft fruit or tomatoes. Do not can overripe tomatoes. Wash, peel, core, or remove pits if necessary. To loosen skins of peaches, apricots, and tomatoes, blanch for one-half minute in boiling water. Dip into cold water and peel. Cherries and plums are usually canned whole. Prick the skins with a fork to prevent them from breaking during processing. Leave fruit whole or cut as desired (halves, slices, chunks).

Some fruits tend to darken while they are being prepared. To prevent the darkening, place fruit in an ascorbic acid solution (1 teaspoon ascorbic acid to 1 gallon water) or use ascorbic acid or citric acid mixtures according to package instructions.

Although fruit has better color, shape, and ﬂavor when it is canned with sugar, it may be canned unsweetened if desired. Sugar is used for ﬂavor. It is not used in high enough concentration to act as a preservative.

White sugar is preferable to brown sugar for canning. Light corn syrup or honey may be used to replace up to one-half the sugar.

If you wish to use sugar substitutes, follow package instructions.

The amount of sugar desirable to use in preparing syrups will depend upon the tartness of the fruit and on family preference. It should be remembered that fruit, when heated, releases some of its juices which will dilute the syrup in proportion to the juiciness of the fruit.

SYRUPS FOR CANNING FRUITS

SUGAR PER YIELD OF

SYRUP QUART OF LIQUID SYRUP

Very Light Light 1 cup 4 Medium 2 cups 5 cups Heavy 3 cups 5

⁄2 cup 4 cups

⁄2 cups

Heat sugar with water or juice until sugar is dissolved. Add fruit and cook until heated through. Pack fruit into clean Mason jars to

within

⁄2 inch of top of jar. Cover with hot liquid leaving 1⁄2 inch head space. The liquid may be syrup, fruit juice, or plain water.

If preferred, fruit, except apples, cranberries, ﬁgs, and strawberries may be packed raw into containers and covered with boiling hot syrup. When this is done, processing time need not be increased. When fruit is packed cold, it shrinks during processing, and the container is less full than when fruit is preheated in boiling syrup before packing.

Pack tomatoes into clean jars to within

juice per pint. Add

⁄2 teaspoon canning salt to each pint jar (1⁄2 teaspoon salt to each one-half pint) if desired. See “HOW TO PRES-

⁄2 inch of top of jar, press down to release juice and ﬁll spaces. Add 1 tablespoon lemon

SURE CAN FOODS” on page 41. Also see “PROCESSING TIME CHART” on page 41.

HOW TO PRESSURE CAN FOODS

1. Place 5 cups boiling water in Cooker-Canner for processing. To prevent water stains on jars, add 1 tablespoon white vinegar

to water in Cooker-Canner.

2. Place steamer basket in Cooker-Canner.

3. Adjust caps on jars according to closure manufacturer’s instructions.

4. Place jars in steamer basket in Cooker-Canner.

5. Close the cover following step 5 on page 4.

6. Exhaust air from the Cooker-Canner and jars by adjusting heat to a relatively high heat setting to obtain a free ﬂow of steam

from the vent pipe. Reduce heat to maintain a moderate steam ﬂow. Allow steam to ﬂow for 5 minutes.

7. Place pressure regulator/steam release valve on vent pipe with lever aligned with pressure arrow. Continue heating until you

hear and/or see a steady ﬂow of steam escaping from the pressure regulator. Processing time begins when this occurs.

8. Lower the heat to maintain a very slow, steady ﬂow of steam escaping from the pressure regulator and process foods according

to the chart below.

9. At the end of processing time, turn the burner to OFF and remove Cooker-Canner from burner. Let pressure drop of its own

accord.

10. Remove pressure regulator and let Cooker-Canner cool for 10 minutes. Open cover and remove jars.

PROCESSING TIME CHART

Processing times at 15 pounds pressure, as given in this chart, apply only to altitudes up to 3,000 feet. Do not use this pressure cooker and canner for canning at altitudes above 3,000 feet. Processing times are for

Fruit & Vegetables Minutes

Fruits . . . . . . . . . . . . . . . . . . . . . 0

Asparagus . . . . . . . . . . . . . . . . . 25

Beans, lima . . . . . . . . . . . . . . . . 40

Beans, snap . . . . . . . . . . . . . . . . 25

Beets, whole or sliced . . . . . . . . 25

Carrots . . . . . . . . . . . . . . . . . . . . 25

Corn, whole kernel . . . . . . . . . . . 60

Greens, all kinds . . . . . . . . . . . . . 45

Mushrooms . . . . . . . . . . . . . . . . 30

Okra . . . . . . . . . . . . . . . . . . . . . . 25

Okra & Tomatoes . . . . . . . . . . . . 25

Peas, green . . . . . . . . . . . . . . . . . 40

Peas, black-eyed . . . . . . . . . . . . 40

Potatoes, new-whole . . . . . . . . . 30

Squash, cubed . . . . . . . . . . . . . . 30

Sweet potatoes . . . . . . . . . . . . . . 60

Tomatoes . . . . . . . . . . . . . . . . . . 0

Meat & Seafood Minutes

Beef . . . . . . . . . . . . . . . . . . . . . . 60

Pork . . . . . . . . . . . . . . . . . . . . . . 60

Lamb . . . . . . . . . . . . . . . . . . . . . 60

Veal . . . . . . . . . . . . . . . . . . . . . . 60

Poultry (with bone) . . . . . . . . . . 40

Game meat . . . . . . . . . . . . . . . . 60

Game fowl (with bone) . . . . . . . 40

Clams (Littleneck) . . . . . . . . . . . 35

Crab meat . . . . . . . . . . . . . . . . . 35

Fish . . . . . . . . . . . . . . . . . . . . . . 90

Lobster* . . . . . . . . . . . . . . . . . . . 45

Salmon . . . . . . . . . . . . . . . . . . . . 90

Shrimp . . . . . . . . . . . . . . . . . . . . 30

*Use only 1⁄2 pint Mason jars.

⁄2 pint and pint jars.

RECIPE INDEX

COOKING

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

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

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

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

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

Chicken Dumpling Soup .......10

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

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

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

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

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

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

Potato Soup..................13

Seafood Gumbo ..............12

Vegetable Soup ...............11

Zesty Homemade Chili ........13

SEAFOOD ...................14

Haddock in Cheese Sauce ......16

Lemon ’N Dill Cod, New

Potatoes, and Broccoli ...... 14

Marinated Tuna...............14

Poached Halibut with

Vegetables .................16

Salmon Steaks Moutarde .......16

“Scampi Style” Shrimp ........15

Seafood Timetable ............17

Shrimp Jambalaya ............15

POULTRY ...................17

Arroz Con Pollo ..............20

Bayou Bounty Chicken.........19

California Chicken ............ 18

Chicken Breasts Tarragon ......18

Chicken Cacciatore ...........21

Chutney Chicken .............18

Cornish Hen Pimiento .........21

Herbed Chicken ..............20

Poultry Timetable .............21

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

Sweet ’N Sour Chicken ........19

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

MEATS ......................22

Apricot Barbecue Pork Roast ....24

Beef Pot Roast ...............22

Beef Stew ................... 23

Corned Beef .................24

Meat Timetable...............26

Porcupine Meatballs ..........22

Pork Loin Roast ..............25

Spaghetti Meat Sauce .........23

Spareribs with Barbecue Sauce ..24

Stuffed Pork Chops............25

Swiss Steak..................23

Wiener Schnitzel..............25

VEGETABLES ............... 27

Artichokes ’N Sauce........... 29

Broccoli ’N Rice .............28

Casserole of Vegetables ........27

Fresh Vegetable Timetable ......29

Frozen Vegetable Timetable .....31

Garlic Mashed Potatoes ........28

Glazed Root Vegetables ........28

DRY BEANS AND PEAS ....... 31

Baked Beans ................31

Dry Bean and Pea Timetable ....32

Orange Baked Beans ..........32

RICE ........................33

Brown Rice .................33

Brown Rice with Veggies ......34

Grecian Rice Pilaf ............34

Risotto with Artichoke Hearts

and Sun-Dried Tomatoes......35

Seasoned Rice Pilaf ...........34

Steamed Rice ................33

Wild Rice ...................34

Wild Rice with Raisins

and Pecans .................35

DESSERTS ...................36

Cheesecake .................37

Chocolate Custard ............37

Coconut Custard ..............37

Fruit and Nut Rice Pudding .....36

Oatmeal Apple Crisp ..........38

Petite Pumpkin Custards .......37

Rice Pudding ................36

Tapioca Pudding .............36

Vanilla Custard ..............37

Fish and Seafood ............. 39

Fruits....................... 40

How to Pressure Can Foods ..... 41

CANNING

Meats ......................39

Poultry .....................39

Pressure Canning in your

Pressure Cooker and Canner ... 38

Processing Time Chart ......... 41

Tomatoes.................... 40

Vegetables................... 39

SERVICE AND PARTS INFORMATION

If you have any questions regarding the operation of your Presto cooker or need parts for your cooker, call our Consumer Service Department weekdays between 8:00 AM and 4:30 PM (Central Time) at 1-800-877-0441 or write:

NATIONAL PRESTO INDUSTRIES, INC.

Consumer Service Department

3925 North Hastings Way, Eau Claire, Wisconsin 54703-3703

You may also email inquiries to contact@GoPresto.com. Inquiries will be answered promptly by telephone, letter, or email. When writing, please include a phone number and a time when you can be reached during weekdays, if possible.

When ordering replacement parts, please specify the model number found stamped on the bottom of the cooker body.

Any maintenance required for this cooker, other than that described in the Care and Maintenance section of this book (pages

7 and 8), should be performed by our Factory Service Department. Be sure to indicate date of purchase and a description of the problem when sending a cooker for repair. Send cookers for repair to:

CANTON SALES AND STORAGE COMPANY

Presto Factory Service Department

555 Matthews Drive, Canton, MS 39046-0529

The Presto Factory Service Department is equipped to service all PRESTO



Genuine PRESTO

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

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



PRESTO genuine PRESTO

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



replacement parts, look for the PRESTO trademark.

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

In California, cookers may be delivered to your nearest Presto Authorized Service Station. California residents seeking warranty or service information may call 1-800-877-0441.



appliances and supply genuine PRESTO parts.

PRESTO Limited Warranty

This quality PRESTO appliance is designed and built to provide many years of satisfactory performance under normal household use. Presto pledges to the original owner that should there be any defects in material or workmanship during the ﬁrst twelve (12) years after purchase, we will repair or replace it at our option. Our pledge does not apply to damage caused by shipping. To obtain service under the warranty, return this PRESTO California residents may deliver this PRESTO Authorized Service Station. When returning a product, please include a description of the defect and indicate the date the appliance was purchased.

We want you to obtain maximum enjoyment from using this PRESTO ask that you read and follow the instructions enclosed. Failure to follow instructions, damage caused by improper replacement parts, abuse or misuse will void this pledge. This warranty gives you speciﬁc legal rights, and you may also have other rights which vary from state to state. This is Presto’s personal pledge to you and is being made in place of all other express warranties.

US Patent 4932550 Form 72-299C



product, shipping prepaid to the Factory Service Department.



product to their nearest PRESTO



appliance and

NATIONAL PRESTO INDUSTRIES, INC.

Eau Claire, Wisconsin 54703-3703

Presto Pressure Cooker User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual