PRESTO Pressure Cooker Manual L1002416

User Manual: PRESTO PRESTO Pressure cooker Manual PRESTO Pressure cooker Owner's Manual, PRESTO Pressure cooker installation guides

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Pressure

Stock

Numbers:

01241

(4-qt.

aluminum)

01264
01282

(6-qt.
(8-qt.

aluminum)
aluminum)

01341

(4-qt.

stainless

01362

(6-qt.

stainless

The stock
the model

number
number.

is the

Cookers

steel)
steel)

first

five

digits

®
,'c.',2009by National

Presto [ndustries,

[nc.

Instructions

Visit us on the web at
WWm GoPresto.
corn

and Recipes

Nr%
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 allinstructions.
2. Be sure that handles are assembled and fastened properly before using
this appliance (see pages 4 and 5). Cracked, broken or charred handles
should be replaced.
3. Always check the vent pipe before use. Hold cover up to light and look
through vent pipe to be certain it is clear.
4. Always check the air vent/cover lock to be sure it moves freely before
use.

5. Do not fill pressure cooker over 2/_full. For soup, grains, and dry beans
and peas which expand during cooking, do not fill cooker over _ lull.
Overfilling may cause a risk of clogging the vent pipe and developing
excess pressure. See food preparation instructions.
6. Do not pressure cook applesauce, cranberries, rhubarb, cereals, pastas,
dried soup mixes, or any dry beans and peas which are not listed on the
chart on page 54. These foods tend to foam, troth, and sputter and may
block the vent pipe, overpressure plug, and air vent/cover lock.
7. This appliance cooks under pressure. Improper use may result in
scalding injury. Make certain pressure cooker is properly closed before
operating; cover handle must be directly above the body handle. See
"How To Use Instructions."
8. Do not place the pressure cooker or attempt to pressure cook in a heated
oven.
9. Extreme caution must be used when moving a pressure cooker
containing hot liquids. Do not touch hot surfaces. Use handles or knobs.
10. Do not open pressure cooker until the unit has cooled and all internal
pressure has been released, air vent/cover lock has dropped, and no
steam escapes when the pressure regulator is removed. If the handles are
difficult to push apart, this indicates that the cooker is still pressurized do not force it open. Any pressure in the cooker can be hazardous. See
"How To Use Instructions."
11. Caution: To ensure safe operation and satisfactory performance,
replace the overpressure plug every time you replace the sealing ring
or sooner if it becomes hard, deformed, cracked, worn, or pitted. It is
recommended that the sealing ring and overpressure plug be replaced at
least every two years.

12. Close supervision is necessary when the pressure cooker is used near
children. It is not recommended that children use the pressure cooker.
13. When normal operating pressure is reached, the pressure regulator
will begin to rock. Gradually lower the heat to maintain a slow, steady
rocking motion. If the pressure regulator is allowed to rock vigorously
excess steam will escape, liquid will be evaporated, and food may
scorch.
14. Caution: Do not use pressure cooker on an outdoor LP gas burner or gas
range over 12,000 BTU's.
15. Do not use this pressure cooker for other than intended use.
16. Do not use this pressure cooker for pressure frying with oil.

SAVE THESE INSTRUCTIONS
THIS PRODUCT IS FOR HOUSEHOLD

USE ONLY.

INTRODUCTION

Pressure

Cooker

Instructions

and Recipes

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.

TABLE OF CONTENTS
Important Safeguards ..................
Introduction ......................................
Handle Installation

Inside front cover
3

.................................

Getting Acquainted .................................
How to Use ......................................

6
8

Important Safety Information

.........................

Cleaning .........................................
Care and Maintenance ..............................

15
17

Helpful Hints .....................................

Questions

and Answers ..............................

Soups and Stocks ..................................
Seafood ..........................................

24
29

Poultry ..........................................
Meats ...........................................

33
39

Vegetables

.......................................

Dry Beans and Peas ................................
Grains ..........................................

53
56

Desserts

.........................................

Recipe Index ......................................
Service and Parts Information ........................
Warranty

.................................

64
65
Back cover

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
meat and, best of all, it cooks foods three to ten times faster than
ordinary cooking methods. And, it's even possible to cook several
foods in the pressure cooker at the same time without the flavors
intermingling.
We have included recipes for some traditional family favorites
that are especially well suited to the many advantages of pressure
cooking. For your convenience, we have also provided nutritional
information for all of the recipes in this book.
To help get started with your new pressure cooker, be sure to read
the "GETTING ACQUAINTED" section beginning on page 6.

2. For easier handle installation, position cooker body so the
threaded post extends over edge of counter slightly.

HANDLE INSTALLATION
Tools Required:

3. Position long body handle, with • facing down, onto threaded
post which is under model number and date code (Fig. A).

Phillips type screwdriver

NOTE: The pressure cooker handles can be found inside the
pressure cooker body in individual plastic bags.
To Attach Helper Handle to Cooker Body
(Does not apply

to 4-quart

pressure

cooker,

stock

number

01241.)

1. Place pressure cooker body upside down on table or counter
(Fig. A).
2. Locate bag containing short helper handle. Take out handle
and remove tape on handle which is holding screw in place.
Remove screw from handle and set aside.
3. Position helper handle, with indented side facing up, onto
threaded post under fill lines (Fig. A). Insert screw into helper
handle hole and using a Phillips type screwdriver fasten
handle securely to post. When properly installed, handle
should appear level with table or counter as shown in Fig. A.
Caution: Overtightening can result in stripping of screws or
cracking of handles.
Pressure
Cooker Body

Fig. A

Model number and
date

code

Screw

lines
Indented
Side

Post
/

/
Body Handle

_rew

Helper

]

Handle

(Dpes not appl 3 to stock no. 01241)

To Attach Body Handle to Cooker Body
1. Locate bag containing long body handle. This is the handle
that has one screw hole. Take out handle and remove tape on
handle which is holding screw in place. Remove screw from
handle and set aside.
4

4. Insert screw into handle hole and using a Phillips type screwdriver fasten handle securely to post. Caution: Overtightening
can result in stripping of screws or cracking of handles.
To Attach Cover Handle to Cooker Cover
1. Locate bag containing cover handle. This handle has three
holes, two of which contain screws. Take out handle and remove tape on handle which is holding the two screws in place.
Remove screws from handle and set aside.
2. Place pressure cooker cover upside down on table or counter
as shown in Fig. B, so vent pipe bottom faces you.
3. Fit cover handle, with the indented side facing up, onto cover
handle mount so the air vent cover lock stein fits through the
center hole of the cover handle (Fig. B).
4. Insert the screws into the two holes on both sides of the center
hole. Using a Phillips type screwdriver fasten cover handle
securely to cover handle mount. Caution: Overtightening can
result in stripping of screws or cracking of handles.
Note: As noted in step 4 on page 9, the cooker is completely
closed when the cover handle is directly above the body
handle. After placing cover on cooker body, check positioning
of handles.
When propCover Handle Mount
erly installed
Center Hole
the body
handle and
Screw
cover handle
will line up
(indented
side
with each
other without
interference.

Sere'_

Fig. B

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

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

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

It is important to become familiar with the various parts of the
pressure cooker (Fig. C) and to read the "HOW TO USE" section
beginning
on page 8 before using the unit for the first time.
Stop

Pressure
Overpressure

Regulator

Vent

Plug

Pipe
Air

Vent/Cover

Sealing
Ring

Lock
Cover

Helper
Handle

Handle

Lock

Body Handle

(Does not apply
to stock

no.

Sealing

01241)
Cover

Bod,

Cooking

rack
Stop Tab

Fig. C

Ring

Tab

• mark on the body handle and place the cover on the cooker
body (Fig. F). Aluminum
cookers have a V mark on the cover
and stainless steel cookers have a • mark on the cover.

HOW TO USE
To assure the very best results every time, carefully follow these
step-by-step instructions for pressure cooking. You may find it
helpful to refer back to Fig. C on page 6.

1. Prepare ingredients according to the directions in the pressure
cooking recipe you have selected. Recipes in this book were
developed for use in a 4-quart pressure cooker. If you have a
6-quart pressure cooker, you may increase the ingredients by
_A_.
If you have an 8-quart pressure cooker, you may double
the ingredients. Be sure not to overfill the pressure cooker (see
page 12 for guidance on filling).
Pour liquid into the cooker body, as specified in the recipe or
timetable. This liquid is usually water. However, some recipes
will call for other liquids, such as wine.
2. Place the cooking rack into the
cooker, if called for in the recipe
(see Helpful Hints on page 19 for
guidance on when to use).

3. IMPORTANT: Look through
the vent pipe to make certain that
it is clear (Fig. E) before placing
cover on cooker body.
See safety information
Aluminum
on page 13.

ig.

Pipe

(ookers

Stainless
Cookers

V Mark

Holding the body handle with your left hand
and the cover handle
with your right hand,
align the V (or •) mark
on the cover with the

•

Mark

Steel

After placing the cover on the cooker body, place one hand
on the cover opposite the body handle and apply a slight
downward pressure. Place the
thumb of your other hand on
the side of the body handle
and wrap your fingers around
the cover handle (Fig. G).
Then rotate the cover clockwise until the cover handle
Fig.
lines up with the body handle.
The pressure cooker is completely closed when the cover
handle is directly above the
body handle (Fig. H).
Place the pressure regulator on the vent pipe (Fig. I).
The pressure regulator will
fit loosely on the vent pipe. It
will not touch the top of the
pressure cooker cover.
Using a high heat setting on
your stove, heat the pressure
cooker until the pressure regulator attains a gentle rocking
motion.

Fig. H

Fig.

NOTE: The air vent/cover lock may move up and down a few
times when cooking first begins as it automatically exhausts
air from the pressure cooker. Steam will be noticeable. This
is normal. When pressure begins to build, it slides up, lock8

ingthecoveron.
Oncethecooker
hassealed,
theair
vent/cover
lock
will remainin
theupposition
untilpressure
is
released
(Fig.J).

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

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

Fig. J

7. Cooking time begins when the pressure regulator begins to
rock gently. Gradually lower the heat as necessary to maintain
a slow, steady rocking motion and cook for the length of time
indicated in the recipe or timetable. If the pressure regulator is
allowed to rock vigorously, excess steam will escape. Therefore, too much liquid will evaporate and food may scorch.
Never leave your pressure cooker unattended at high heat
settings. It could boil dry, overheat, and cause damage to the
pressure cooker.
8. When cooking time is complete, turn off burner. If using an
electric stove, remove pressure cooker from burner. Caution:
Litt pressure cooker to remove it from burner. Sliding
cookware can leave scratches on stovetops.
9. Reduce pressure according to the recipe or timetable instructions. If the instructions say "Let the pressure drop of its own

accord," set the pressure cooker aside to cool until pressure is
completely reduced. If the instructions state, "Cool cooker at
once," cool the pressure cooker under a running water faucet
(Fig. K) or pour cold water over it, or place it in a pan of cold
water (Fig. L) until pressure is completely reduced. Note: Do
not set hot cooker in a molded sink as it could damage the
sink. Pressure is completely reduced when the air vent/cover
lock has dropped.
If the air vent/cover lock remains in its raised position, there is
still pressure inside the pressure cooker. Continue to cool until
the air vent/cover lock drops.
10. After pressure has been completely reduced, remove the pressure regulator. Always remove the pressure regulator before
opening the cover.
11. To open the cover, turn it counterclockwise until the V (or V)
mark on the cover aligns with the • mark on the body handle.
Then, lift the cover toward you to keep any steam away from
you. If the cover turns hard, there still may be some pressure
in the unit. Do not tbrce the cover off Continue to cool the
pressure cooker until steam no longer is escaping from the
vent pipe, the air vent/cover lock has dropped, and the cover
turns easily.
12. Food is ready to serve.

Fig. L

Reminder: When cooking any food, do not let any portion
extend above the maximum fill mark. When cooking rice,
grains, dry beans and peas, soups, and stews, the cooker
should never be more than V2full.

IMPORTANT SAFETY
INFORMATION
Cooking under pressure enables you to prepare food both quickly
and deliciously. If used properly, your pressure cooker is one of
the safest appliances in your kitchen. To ensure safe operation,
make sure you always observe the following simple rules whenever you use the pressure cooker:
1. Never overfill the pressure cooker. -- The pressure regulator is designed to maintain cooking pressure at a safe level.
It relieves excess pressure through the vent pipe as it rocks
back and forth. Many foods tend to expand when cooked. If
the cooker is overfilled, expansion of food may cause the vent
pipe to become blocked or clogged. If the vent pipe becomes
blocked, it cannot relieve excess pressure.

Do not fill the cooker above the 2Z_fill line when cooking most
foods. When cooking foods that foam, froth, or expand, such
as rice, grains, dry beans and peas, or foods that are mostly
liquid, such as soups, never fill the cooker above the 1/2 fill
line.
For your convenience, both
the _ and 1/2full levels are
marked by indentations
on the side of the pressure
cooker body (Fig. M). The
upper marking indicates the
2/3full level and the lower

2z,fillline
'/2fillline

Fig.M

the 1/2full level. In addition,
in each section of the recipes you will find instructions
maximum fill level for each type of food.
12

on the

Always add cooking liquid. -- If an empty pressure cooker
is left on a hot burner or if a cooker boils dry and is left on a
heated burner, the cooker will overheat excessively causing
possible discoloration and/or damage to the cooker.
Always look through the vent pipe be[ore
to make sure it is clear. -- If the vent pipe
cannot function as it should and thus cannot
pressure. Pressure may then build to unsafe
the vent pipe, see page 15.

using the cooker
is blocked, it
relieve excess
levels. To clean

Always fully close the pressure cooker. -- The cooker is
fully closed when the cover handle is directly above the body
handle. Your pressure cooker has specially designed lugs on
the cover and body which lock the cover in place when the
cooker is fully closed. However, if the cooker is not fully
closed, the lugs cannot lock the cover onto the body. It's possible that pressure could build inside the cooker and cause
the cover to come off and result in bodily injury or property
damage. Always be sure the cover handle is directly above
the body handle (see page 9, Fig. H). Do not turn past handle
alignment.
Never open the cooker when it contains pressure. -- The
air vent/cover lock provides a visual indication of pressure
inside the cooker. When it is up, there is pressure. When it is
down, there is no pressure in the cooker and it can be opened.
If the pressure cooker is opened before all of the pressure is
released, the contents of the cooker will erupt and could cause
bodily injury or property damage.

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

CLEANING
1. All parts of your pressure cooker, including the sealing ring
and pressure regulator, are fully immersible for easy cleaning. When washing the unit, however, the sealing ring should
always be removed to allow easy cleaning of the inside rim of
the cover. The sealing ring should be washed with hot, sudsy
water after each use.
.

through the vent

Should the overpressure plug ever be forced out of the cover
due to excess pressure while cooking, it is important to call
the Test Kitchen at 1-800-368-2194. Do not attempt to use
the released overpressure
plug.
7. Always tbllow special procedures tbund in the instruction
book when pressure cooking rice, grains, and dry beans
and peas. -- During cooking, dry beans and peas tend to froth
and foam which could cause the vent pipe to become blocked.
Therefore, dry beans and peas need to be soaked and cooked
according to instructions beginning on page 53. Using this
method will keep foam at safe levels during cooking. Like dry
beans and peas, rice and grains tend to froth and foam during
cooking; therefore, to contain foaming and frothing during the
cooking period, rice and grains must be prepared in a bowl in
the pressure cooker according to directions on page 56.
8. Never pressure
cook applesauce,
cranberries,
rhubarb,
cereals, pastas, dried soup mixes, or dry beans and peas
which are not listed in the chart on page 54. -- These foods
expand so much as a result of foaming and frothing that they
should never be cooked under pressure.
14

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

Fig.

[..._./

Hole{

apipe.
small
brushit or
Clean
with
D
pipe cleaner if it is
blocked or partially blocked (Fig. N). Also clean the vent pipe
nut as shown.
.

Occasionally
remove the air vent/cover lock in the pressure cooker cover handle for cleaning. To remove the air vent/
cover lock, place your finger over the hole in the cover handle
(Fig. N) and remove the white rubber gasket from the air vent/
cover lock on the underside of the cover (Fig. O). Push the air
vent/cover lock through the top of the cover and wash it and
the gasket in hot, sudsy water.
The metal shaft of the air vent/
Rubber Gasket
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
15

2. The outside surface of aluminum pressure cookers may be
cleaned with a good silver polish if necessary. Staining may
result if the cooker is washed in the dishwasher. If food residue adheres to the pressure cooker body, clean with a nylon
mesh pad, a fine steel wool pad, or a fine kitchen cleanser.

through the cover handle hole
(Fig. P). 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.

Special

Fig.P

4. The overpressure plug can also be removed for cleaning by
pushing it out of its opening from the top of the cover. After
cleaning, reinsert it by pushing the domed side of the plug into
the opening from the underside
of the cover, until the bottom
edge is fully and evenly seated
Overpressure Plug
against the underside of the cover
(Fig. Q). When the overpressure
plug is properly installed, the
word (TOP) will be visible on the
overpressure plug when viewing
the outside of the cover.
Special Cleaning

Instructions

Fig. Q

tbr Aluminum

Indented

Portion

Cookers:

1. Iron and other minerals in water and foods may darken the
inside of your aluminum cooker. This discoloration will not
affect the food cooked in the unit. These stains can be removed by using a solution of water and cream of tartar. Use a
tablespoon of cream of tartar for each quart of water and pour
enough solution into the cooker to cover the discoloration
(do not fill over _ full). Close the cover securely, place the
pressure regulator on the vent pipe, and heat until the pressure
regulator rocks gently. Remove the cooker from the heat and
allow it to stand for two to three hours. Remove the pressure
regulator and discard the contents. Scour thoroughly with a
soap impregnated steel wool pad; wash, rinse, and dry.
16

Cleaning

Instructions

[br Stainless

Steel Cookers:

1. If food residue adheres to the pressure cooker body, clean
with a stainless steel scouring pad, a nylon mesh pad, or a
non-abrasive powder cleanser, such as Bon ami* polishing
cleanser or Cameo* copper, brass & porcelain cleaner. Do not
use steel wool or cleaners with chlorine bleach.
Your stainless steel pressure cooker may also be washed in
an automatic dishwasher. When washing in a dishwasher, you
must first remove the sealing ring and overpressure plug from
the cover as these parts must be hand washed.
2. To bring out its luster, the outside surface of your stainless
steel pressure cooker can be cleaned occasionally with a silver
polish or any other fine, non-abrasive polish.
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 using a non-abrasive powder cleanser.

CARE AND MAINTENANCE
1. When not in use, store your pressure cooker in a dry place
with the cover inverted on the body. If the cover is locked on,
unpleasant odors may form inside the unit and the sealing ring
could be damaged.
2. As is the case of all cookware, avoid chopping or cutting food
inside the cooker with a knife or other sharp utensil.
:'Bon ami polishing cleanser
is a registered
Cameo copper, brass & porcelain cleaner

trademark
of Faultless Starch/Bon
Ami Co.
is a registered trademark
of Church & Dwight

Co.. Inc.

vent/cover lock assembly. The pressure cooker will not seal if
the gasket for the air vent/cover lock is cracked.

3. If the body or cover handles become loose, tighten them with
a screwdriver.
CAUTION:
Overtightening
can result in stripping of screws or cracking of handles and legs.
4. 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.
5. The sealing ring, overpressure
plug, and rubber gasket of
the air vent/cover
lock may shrink, become hard, deformed,
cracked, worn, or pitted with normal use. Exposure to high
heat, such as a warm burner or oven top, will cause these parts
to deteriorate
rapidly. When this happens, replace the sealing ring, overpressure
plug, and small rubber gasket of the
air vent/cover
lock. Replace the sealing ring and overpressure
plug at least every two years.
Leakage between the cover and body is usually caused by
shrinkage of the sealing ring after prolonged
use. Replace the
sealing ring. Whenever
you replace the sealing ring, replace
the overpressure
plug also.
6. Each time you clean or use your pressure cooker, check to be
sure the bottom has not been damaged.
Nicks and scratches
may leave sharp edges that can damage ceramic stovetops or
other smooth surfaces. Lift pressure cooker to remove it from
burner. Sliding cookware
could leave scratches on stovetops.
7. 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
18

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 65).
.

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 65).

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 _ 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 1/2cup more liquid than
you'll desire in your finished dish. But, remember, there must
always be water or some other liquid in the pressure cooker to
produce the necessary steam.
Use the cooking rack when it is desirable to cook foods out of
the cooking liquid. When foods are pressure cooked out of the
liquid, flavors will not intermingle. Therefore, it is possible
to cook several foods at once, as long as they have similar
cooking times. If it is desirable to blend flavors, do not use the
cooking rack.
19

• Manydifferentcookingliquidscanbeusedin apressure
cooker.
Wine,beer,bouillon,fruitjuices,andof course
water
allmakeexcellent
cookingliquidsin thepressure
cooker.
• Beautifuldesserts
andsidedishes
canbeprepared
inthe
pressure
cooker,usingindividualor smallmetalmoldsor
glasscustard
cups,whichareovenproof.
Fill molds2/_full
toallowforexpansion
offood,andfit themlooselyintothe
pressure
cookeronthecookingrack.Donotfill thepressure
cookerover2/_full.
• If arecipesaystocook0 minutes,
cookfoodonlyuntilthe
pressure
regulator
beginstorock.Thencoolpressure
cooker
according
torecipe.
• Thepressure
cookeris usuallycooledatoncefordelicate
foodssuchascustards
andfreshvegetables.
Forotherfoods,
likemeats,
soups,
andgrains,letthepressure
dropofitsown
accord.
• Whenpressure
cookingathighaltitudes,
thecookingtime
needs
tobeincreased
5%forevery1000feetabovethefirst
2000feet.Followingthisrule,thetimesshouldbeincreased
asfollows:
3000ft.... 5%
4000ft.... 10%

5000ft.... 15%
6000ft.... 20%

7000ft.... 25%
8000ft.... 30%

Because
pressure
cookingtimesareincreased
ataltitudes
of
3,000feetor above,
anadditional
_½
cupcookingliquidwill
beneeded.
• If youhaveanyquestions
onrecipes,
timecharts,
or the
operation
ofyourpressure
cooker,
callorwrite:TestKitchen,
NationalPresto
Industries,
Inc.,3925NorthHastings
Way,
EauClaire,Wisconsin
54703-3703,
phone1-800-3682194.
Youmayalsocontactusatourwebsitewww.GoPresto.com.
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includeaphonenumberandatime
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whenyoucanbereached
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Writteninquirieswill beanswered
promptlyby letteror
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QUESTIONS & ANSWERS
Occasionally the cover is hard to open or close. What causes
this? What should I do?
In order for pressure to build inside your pressure cooker, the unit
has a special cover which provides an airtight fit. Because of this,
you may find that on occasion the cover may be difficult to open
or close. The following suggestions will help if this happens:
If the cover seems hard to close, press the palm of your hand on
the cover area directly opposite the cover handle while moving
the cover handle to the closed position with your other hand.
If after browning meat or poultry the cover is difficult to close,
it may be due to expansion of the pressure cooker body from
heating. Remove the
cover and allow the
pressure cooker body
ApplyCooking
Oil
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
Fig.
open and close, a very
light coating of cooking oil may be applied to the sealing ring and to the underside
of the lugs on the pressure cooker body (Fig. R). Use a pastry

brush,apieceofcloth,or yourfingertips
andbesuretowipe
off anyexcess
oil.
What can be done if the food prepared
has more liquid than desired?

in the pressure

cooker

With the cover removed, simmer to evaporate the excess liquid.
Next time you prepare the same recipe, you may want to use less
liquid.
How does one prevent

overcooking?

Remember to begin timing as soon as the pressure regulator
begins to rock gently. It is very important to accurately time the
cooking period. A Presto :_kitchen timer is very helpful for this
purpose. Also be sure to follow the recipe instructions for cooling
the pressure cooker.
What if the food is' not completely
cooking time ?

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

done after the recommended

Is it normal for the air vent/cover lock to rise up partially and
drop back down when cookingfirst 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.
2.
3.
4.

The burner is not hot enough.
The cooker is not fully closed (see page 9).
There is insufficient liquid to form steam.
The gasket for the air vent/cover lock needs to be replaced
(see page 18).

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

cooker on all types of ranges?

Your pressure cooker will work on gas, electric coil and ceramic
glass (smoothtop) ranges. In addition, stainless steel pressure
cookers will work on induction ranges. However, because aluminum pressure cookers are not magnetic, they will not work on
induction ranges.
When cooking first begins, is it normal for steam to escape and
moisture to form on the cover and between the handles?
It is normal for steam to escape and a slight amount of moisture
leakage to form on the cover and between the handles when cook-

SOUPS AND STOCKS
The pressure cooker is perfect for preparing delicious, nourishing
soups and stocks in minutes instead of the hours taken by ordinary
methods.
Stocks form the base for most great soups and sauces, and you
can even substitute a stock for water in many recipes to add
extra flavor. Traditionally, stocks are made by simmering bones
and scraps for hours to extract all their flavor. With the pressure
cooker, you can do the same thing in just minutes by following
the simple directions on the following pages.
We've also included a few favorite soup recipes and, if you have a
favorite recipe of your own, try it in the pressure cooker using one
of the recipes in this book as your guide. If adding dry beans and
peas, they must first be soaked according to directions on page
53. Do not pressure cook soups containing barley, rice, pasta,
grains, dry beans and peas which are not listed in the chart on
page 54, and dried soup mixes because they have a tendency to
foam, froth, and sputter and could block the vent pipe.

CHICKEN
11/2
4
½

SOUP

pounds chicken, cut into
serving
pieces
cups water
cup sliced carrots

½
1/4
1
V+

cup chopped
onion
cup chopped
celery
teaspoon
salt
teaspoon
black pepper

Place all ingredients ill cooker. Close cover securely. Place pressure regulator on vent
pipe and cook 12 minutes with pressure regulator rocking slowly. Let pressure
drop of its own accord. Remove pieces of chicken fl'om cooker and let cool. Remove
meat fl'om bones and return meat to cooker. Heat through.
Nutritiol7 h_ibrmation Per 5'ervilTg
160 Calories, 8 L'Fat, 54 mg CJmlesterol

Delicious
CHICKEN
CHICKEN
uncovered,

Soups

From

SOUP

Chicken

STOCK

4 servings

Soup...

Strain Chicken

Soup to make

stock.

NOODLE
SOUPBring soup to a boil. Add fine noodles
10 to 15 minutes.
Salt and pepper to taste.

and simmer,
6 servings

CHICKEN
DUMPLING
SOUP -- Mix together
1 beaten egg, V_ cup milk, and
?_ teaspoon
salt. Stir in 1V,scups flour. Drop mixture fi'om teaspoon
into bubbling
Chicken
Soup in cooker. Simmer uncovered
6 minutes.
6 servings
CHICKEN
RICE SOUP
Salt and pepper to taste.

Add

1 cup cooked

rice to Chicken

Soup.

Heat

through.
6 servings

Cooked barley, rice, grains, pasta, dry beans and peas which are
not listed in the chart on page 54, and dried soup mixes should be
added to the soup after pressure cooking.
FOR SOUPS AND STOCKS,
DO NOT FILL PRESSURE COOKER OVER 1/2 FULL!
OPERATING THE COOKER WITHOUT COOKING LIQUID OR
ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.

BROWN
1½
4
½
½

BEEF

SOUP

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

¼
1
1
1
¼

Place all ingredients
in cooker. Close cover securely.
pipe and cook 12 minutes
with pressure
regulator
drop of its own accord.
Nutritiol7 h_ibrmatiol7
Per Serving
295 Calories,
15 g Fat, l lO mg Cholesterol

cup chopped celery
bayleaf
teaspoon parsley flakes
teaspoon salt
teaspoon black pepper

Place pressure
regulator
on vent
rocking slowly. Let pressure

4 servings

SAFFRON

Delicious Soups From Brown Beef Soup...
BROWN BEEF SOUP STOCK -- Strain Brown Beef Soup to make stock.

ONION SOUP -- Pour 2 tablespoons
vegetable
oil into cooker and saut_ 1 +Acups
thinly sliced onions. Stir onions into 6 cups Brown Beef Soup Stock ill cooker. Season
with ¼ teaspoon
pepper. Close cover securely. Place pressure
regulator
on vent pipe
and cook 2 minutes
with pressure
regulator
rocking
slowly. Let pressure
drop of
its own accord.
Ladle into soup bowls.
with croutons
or toasted French bread.

Top with Parmesan

cheese.

If desired,

garnish

Add 2 cups

tomato

juice

and

1 cup cooked

1
2
V_
1

BLACK

BEAN

2
1

cups dry black beans
tablespoon olive or
vegetable oil
1 cup chopped onion
3 cloves garlic, minced
1-2 jalapefio chiles, seeded,
deveined, minced
1 tablespoon chili powder
1½ teaspoons oregano
½ teaspoon allspice
4 cups chicken stock or
broth
Soak

beans

according

to instructions

SOUP
2
1
2

cups sliced carrots,
"V4-inchthick
tablespoon packed brown
sugar
teaspoons white wine
vinegar
.......
cup loosely packed fresh
cilantro, chopped
Salt to taste

on page 53. Pour oil in pressure

cooker.

onion, garlic, chiles, chili powder, oregano,
and allspice for 2 minutes.
chicken stock, carrots, brown sugar, and vinegar. Close cover securely.

Saut_

Stir in beans,
Place pressure

regulator
on vent pipe and cook 12 minutes
with pressure
regulator
rocking
slowly.
Let pressure
drop of its own accord.
Remove
1 cup of bean mixture, place in blender
and pur_e

until smooth.

Return

to pressure

cooker

Nutritiol7 h?fi)rmation
Per Serving
231 Calories, 3 g Fat, 0 mg CJtolesterol

and stir in fresh

cilantro.
8 servings

chicken

broth

.......
1

medium
onion, finely chopped
cloves garlic, minced
cup chopped
parsley
bayleaf
Pinch of saffron
threads
or V+teaspoon

rice to Brown
8 servings

ounces)

V+ cup dry white wine
4 new red potatoes,
quartered
3 carrots,
cut into ½-inch chunks

6 servings
BEEF TOMATO
SOUP
Beef Soup. Heat through.

can (14½

FISH STEW

1
1

8 pieces
small red pepper,
chunks
cup frozen peas,

cut into
thawed

turmeric

Place broth, wine, potatoes, carrots, onion, garlic, parsley, bay leaf, and saffi+on in
pressure cooker. Close cover securely. Place pressure
regulator on vent pipe and cook
2 minutes
with pressure
regulator
rocking
slowly. Cool cooker at once. Add fish,
pepper, and peas. Close cover securely. Place pressure
regulator
on vent pipe and cook
1 minute
with pressure
regulator
rocking
slowly. Cool cooker at once. Discard bay
leaf.
Nutritiol7 h?fi)rmation
Per Serving
174 Calories,
1 g Fat, 40 mg CTtolesterol

8 servings

MINESTRONE
1

pound lean beef, cut into
1-inch cubes
5 cups water
1 can (14-15 ounces) diced
tomatoes
½ cup chopped onion
1 cup sliced carrots
1/4 cup chopped celery
1 clove garlic, minced
2 tablespoons parsley flakes

1½
1
1
¼
1
1
2

teaspoons basil
teaspoon salt
bay leaf
teaspoon black pepper
•• • • • ••
can (16 ounces) Great
Northern beans
can (15 ounces) cut green
beans, drained
ounces fine noodles

Place beef, water, tomatoes,
onions, carrots, celery, garlic, parsley, basil, salt, bay leaf,
and pepper in cooker. Close cover securely. Place pressure regulator
on vent pipe and
cook 10 minutes
with pressure
regulator
rocking
slowly. Let pressure
drop of its
own accord.
Add Great Northern
beans, green beans, and noodles. Simmer uncovered
10 minutes. Garnish with Parmesan
cheese, if desired.
Nutritiol7 h?fi_rmation Per ServilTg
234 Calories, 6 g Fat, 44 mg CTiolesterol

pound
firm fish (halibut,
haddock,
cod, pollack)
fresh or thawed,
cut into

10 servings

POTATO
l
1
V2
3
4
¼

SOUP

tablespoon
vegetable
oil
cup finely chopped
onions
cup finely sliced celery
cups chicken
broth
cups peeled, diced potatoes
teaspoon
white pepper

V_
1

teaspoon
basil
.......
can (12 ounces)
skim milk
Salt to taste

SEAFOOD
evaporated

Seafood is the basis of some of the healthiest

and most nutritious

meals

of protein,

you

source

Heat oil in pressure cooker over medium heat. Saut_ onion and celery until soft. Add
broth, potatoes, pepper, and basil to pressure cooker. Close cover securely. Place
pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking
slowly. Let pressure drop of its own accord. Remove 2 cups of potato mixture; place
ill blender or food processor and process until smooth. Return to pressure cooker and
stir ill evaporated milk.
Nutrition h?fbrmafion Per Serving
160 Calories, 2 g Fat, 2 mg Choleswrol

6 servings

omega-3

can

of minerals,
fatty

Steaming
flavors

make.

recipe
toughen

and one

of the

source

few

sources

a good

of beneficial

acids.

in the pressure
of seafood.

to the thickness
cooking

It is an excellent

of the

seems

thin

specifies,

cooker

The

brings

cooking

time

seafood.

the

the finest,

To be safe,

for its weight

reduce

out
required

if the

or if it weighs

cooking

time.

fullest

is directly

fish

you

are

less

than

the

Overcooking

tends

seafood.
FOR FISH AND SEAFOOD,
DO NOT FILL PRESSURE COOKER OVER 2/3 FULL!

ZESTY
1V2
1
V2
1
Y4
2
l
1

HOMEMADE

pounds
ground beef
can (8 ounces)
tomato sauce
cup water
cup chopped
onion
cup chopped
green pepper
cloves garlic, minced
tablespoon
chili powder
teaspoon
salt

OPERATING THE COOKER WITHOUT COOKING LIQUID OR
ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.

CHILI
1
J/2
V2
JA
1

teaspoon
ground cumin
teaspoon
black pepper
teaspoon
oregano
teaspoon
cayenne
pepper
.......
can (15 ounces)
kidney
beans, drained
and rinsed

SALMON
4

small

thick
tablespoons

Dijon-style

mustard
sprigs fresh

thyme

3-4

Turn heat selector to medium and brown meat. Add remaining ingredients except
kidney beaus. Close cover securely. Place pressure regulator on vent pipe and cook
5 minutes with pressure regulator rocking slowly. Let pressure drop of its own
accord. Stir in kidney beaus and heat through.
Nutrition h_fi_rmafion Per Serving
432 Calories, 17 g Fat, 111 mg CTtoleswrol

4 servings

salmon

steaks,

STEAKS

MOUTARDE

1-inch

clove

cup dry white wine
chicken
broth

bay leaf
.......

J½teaspoon
dried thyme
tablespoon
olive or

tablespoons
mustard

vegetable
oil
small onion, chopped

tablespoon

minced
or

Dijon-style
cornstarch

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 saut4 onion and garlic until tender. Stir in wine and bay leaf. Place steaks
on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook
2 minutes with pressure regulator rocking slowly. Cool cooker at once. Carefully
remove steaks and rack. Keep steaks warnL Discard bay leaf. Mix 2 tablespoons
mustard with cornstarch. Stir into liquid in pressure cooker. Heat until sauce boils and
thickens, stirring constantly. Serve sauce with sahnou steaks.
Nutrition h_ibrmafion Per Serving
218 Calories, 9 g Fat, 20 mg Choleswrol
VARIATION:

garlic,

Substitute

halibut

4 servings

for sahnon
29

steaks.

"SCAMPI-STYLE"
SHRIMP
1
3
2
6
2

pound medium,
raw shrimp,
peeled and deveined
tablespoons
margarine
tablespoons
minced
green onion
cloves garlic, minced
teaspoons
lemon juice

½
1
2
½

LEMON

teaspoon
salt
cup water
.......
tablespoons
minced
parsley
teaspoon
grated lemon peel

Nutrition h_fi_rmation Per Serving
205 Calories,
11 g Fat, 173 mg CTIolesterol

1
1½
1
1
½
½
½
½
½

Sprinkle

slowly.

cup long grain white rice
cups water
cup water
.......
can (14-15 ounces)
stewed
tonmtoes
cup chicken
broth
pound
precooked
ham, diced
cup chopped
onion
cup chopped
celery
cup chopped
green pepper

2
1
1
½
½
V4
V4
V4
1

cloves garlic, minced
bayleaf
teaspoon
basil
teaspoon
thyme
teaspoon
chili powder
teaspoon
black pepper
teaspoon
salt
teaspoon
hot sauce
.......
pound
precooked
shrimp,
peeled and deveined

Combine rice and 1½ cups water in a metal bowl which will fit loosely in cooker,
Cover bowl firmly with aluminmn
foil, Pour 1 cup water into cooker, Place bowl on
rack in cooker, Close cover securely, Place pressure
regulator
on vent pipe and cook
5 minutes
with pressure
regulator
rocking
slowly. Let pressure
drop of its own
accord.
Open cooker and set rice aside to steam, Remove
rack and water,
Add remaining
ingredients,
except shrimp, to cooker; stir well. Close cover securely,
Place pressure
regulator on vent pipe and cook 3 minutes
with pressure
regulator
rocking
slowly. Cool cooker at once. Stir in shrimp; cook uncovered
over medimn
heat until shrimp is heated through, 2 to 3 minutes,
Serve over rice,
Nutrition
h_fi_rmation Per Serving
252 Calories, 3 g Fat, 157 mg 671olesterol

dill weed,

lemon

Salt
cup water
cups broccoli,
size pieces

pepper,

cut into bite

and salt. Pour water

Cool

cooker

at once.

Nutrition h_fi_rmation Per Serving
103 Calories,
1 g Fat, 49 mg CTiolesterol

4 servings

JAMBALAYA

with

1
2

into cooker, Arrange fish and broccoli on rack in cooker. Close cover securely, Place
pressure regulator
on vent pipe and cook 2 minutes
with pressure
regulator
rocking

4 servings

SEAFOOD
1

SHRIMP

AND BROCCOLI

pound frozen cod fillets,
1-inch thick
Dill weed
Lemon pepper
Cut fish into 4 pieces,

Pat shrirup dry with paper towels, Place margarine
in cooker, Turn heat selector to
medimtl and ruelt margarine,
Saut_ 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 aluminmtl
foil. Pour water into cooker, Place bowl on
rack ill cooker, Close cover securely, Place pressure
regulator
on vent pipe and cook
3 nfinutes
with pressure
regulator
rocking
slowly. Cool cooker at once. Stir in
parsley and lemon peel.

'N DILL COD

cup long grain

white

rice

1½
1

cups water
cup water
.......

2½
1

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

1
1
1
3¼

cup chopped

green

GUMBO
2

cloves

2
2
1

bay leaves
tablespoons
parsley
teaspoon
basil

½
¼
¼
¼
2
1

pepper

garlic,

minced

teaspoon
thyme
teaspoon
ground red
pepper
teaspoon
salt
.......
cup cold water
tablespoons
cornstarch
package
(lO ounces) frozen
sliced

okra,

thawed

Combine rice and 1 _ cups water in a metal bowl which will fit loosely in cooker,
Cover bowl firmly with aluminum
foil, Pour 1 cup water into cooker, Place bowl on
rack in cooker, Close cover securely, Place pressure
regulator on vent pipe and cook
5 nfinutes
with pressure
regulator
rocking
slowly. Let pressure
drop of its own
accord. Open cooker and set rice aside to steam. Remove
rack and water,
Add broth, shrimp, sole, tomatoes,
onion, green pepper, garlic, bay leaves, parsley,
basil, thyme, red pepper, and salt to cooker, Close cover securely, Place pressure
regulator on vent pipe and cook 1 minute
with pressure
regulator
rocking
slowly.
Cool cooker at once. Combine water and cornstarch,
Stir into hot mixture, Heat until
sauce thickens,
stirring
leaf, Serve over rice,

constantly,

Stir in okra, Heat for 3 to 4 minutes,

Discard

bay

6 servings
Nutrition
h_fi_rmation Per Serving
224 Calories, 2 g Fat, lO1 mg CTtolesterol

9 servings

MARINATED
1
¼
2
1

pound tuna steak,
1-inch
cup lemon juice
tablespoons
olive oil
tablespoon
soy sauce

Place tuna steaks ill a shallow glass
water; pour over tuna. Marinate
for
marinade
and place tuna on rack in
pressure regulator
on vent pipe and
slowly. Cool cooker at once.

TUNA

thick

2
1
½
½

cloves garlic, nfinced
teaspoon
ginger
teaspoon
black pepper
cup water

dish. Combine
remaining
ingredients
except
30 minutes, turning fish once. Remove tuna fi'om
cooker. Pour marinade
and water into cooker. Place
cook 2 minutes
with pressure
regulator
rocking

Nutrition h_brmation
Per Serving
170 Calories, 6 g Fat, 52 mg dTiolesterol

SEAFOOD

4 servings

TIMETABLE

Pour 1 cup water into cooker. Position rack in cooker. Place seafood on rack in cooker.
Do not fill cooker over ?A full. Close cover securely. Place pressure
regulator on vent
pipe and cook according
to chart. Cool cooker at once.

POULTRY
A host of great, light meals can evolve from chicken and other
poultry when prepared
in the pressure cooker. Be it a tender fillet
with a delightful,
light sauce or a savory casserole with a host of
nutritious
vegetables,
you'll find the pressure cooker is perfect for
preparing
your favorites in a hurry.
Try the following recipes and enjoy tasty poultry in a variety of
ways or prepare your own favorite poultry dishes. It's not necessary to brown poultry before pressure cooking, but you may do so
if you like. Searing tends to seal in the natural juices, while cooking without browning
lets the flavor of the various ingredients
intermingle
for some spectacular
taste combinations.
For crispier
chicken, you may want to put the chicken under the broiler for a
few minutes after pressure cooking.
FOR

POULTRY,

DO NOT

NO PORTION

SEAFOOD

(FRESH OR THAWED)

Crab

Legs

Fish

Fillets

(l-inch
Salmon

COOKING

0 to 1 minute

thick)

THE

POULTRY

2/3 FULL

MARK

COOKER

SHOULD
(SEE

OVER

EXTEND

2/3 FULL!

ABOVE

PAGE 12).

OPERATING THE COOKER WITHOUT COOKING LIQUID OR
ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.

2 minutes

CHICKEN

BREASTS

TARRAGON

Fillets

(l-inch

thick)

2 minutes

Scallops
Large

1 minute

Shrimp
Medium to Large (36 to 40 count)
Large (21 to 25 count)
Tuna

TIME

FILL PRESSURE

OF THE

0 to 1 minute
1 minute

Fillets

(l-inch

thick)

2 minutes

1
4

tablespoon vegetable oil
boneless, skinless chicken
breast halves
½ cup white wine
Worcestershire
sauce
½ cup white wine
1/4 cup chopped onion
¼ cup sliced celery

¼
1
1
¼

cup sliced carrot
teaspoon tarragon
teaspoon salt
teaspoon black pepper
.......
¼ cup cold water
1 tablespoon cornstarch

Pour oil into cooker. Turn heat selector to medium and brown chicken. Add remaining
ingredients
except water and cornstarch.
Close cover securely. Place pressure regulator on vent pipe and cook 4 minutes
with pressure
regulator
rocking
slowly. Cool
cooker at once. Remove chicken and keep warm. Combine water and cornstarch.
Stir
into sauce. Heat until sauce thickens, stirring constantly.
Nutrition h?_brmafion Per Serving
219 Calories, 5 g Fat, 69 mg CTtolesterol

4 servings

CALIFORNIA
2
6
1
3

CHICKEN

tablespoons
vegetable
oil
boneless,
skinless chicken
breast halves
teaspoon
rosemary
cloves garlic, peeled and
sliced

½
½
¼
½

SWEET
cup white wine
cup chicken
broth
cup chopped
parsley
.......
lemon, thinly sliced
Salt and pepper
to taste

Pour oil into cooker. Turn heat selector to medium and brown chicken. Season chicken
with rosemary. Cover chicken with garlic. Combine wine, broth, and parsley; pour
over chicken. Close cover securely. Place pressure regulator on vent pipe and cook
4 minutes with pressure regulator rocking slowly. Cool cooker at once. Garnish
chicken with lemon slices.
Nutrition h_ibrmation Per Serving
191 Calories, 6 g Fat, 69 mg CTtolesterol
CHUTNEY
6
1
1
½

6 servings

CHICKEN

boneless, skinless chicken
breast halves
can (14-15 ounces) diced
tomatoes
can (4 ounces) chopped
green chilies
cup raisins

½
1
1
½
½
1

cup mango chutney
tablespoon vinegar
tablespoon brown sugar
teaspoon allspice
.......
cup water
tablespoon cornstarch

Place all ingredients
except cornstarch
and water in cooker. Close cover securely. Place
pressure regulator
on vent pipe and cook 4 minutes
with pressure
regulator
rocking slowly. Let pressure
drop of its own accord.
Remove chicken and keep warm.
Combine water and cornstarch.
Stir into sauce. Heat until sauce thickens,
stirring
constantly.
Nutrition h_fi)rmation
Per Serving
258 Calories, 3 g Fat, 73 mg dJtolesterol

6 servings

SOY CHICKEN
4
½
¼

boneless, skinless chicken
breast halves
cup water
cup lite soy sauce

Place all ingredients
in cooker.
pipe and cook 4 minutes
with
of its own accord.

½
½
½
3

Close cover securely. Place
pressure
regulator
rocking

Nutrition
h_ibrmation
Per Serving,
169 Calories, 2 g Fat, 69 mg CTtolesterol

cup sliced mushrooms
onion, sliced
cup sliced celery
tablespoons brown sugar
pressure
slowly.

1
3
1
½
1
¼

'N SOUR

tablespoon vegetable oil
pound chicken, cut into
serving pieces and skinned
can (8 ounces) pineapple chunks,
undrained
cup sliced celery
green or red pepper, cut into
chunks
cup brownsugar

Pour oil into cooker.

Turn

heat selector

½
2
1
½
½
2
2

to medium

cup vinegar
tablespoons soy sauce
tablespoon catsup
teaspoon Worcestershire
sauce
teaspoon ground ginger
.......
tablespoons cold water
tablespoons cornstarch

and brown

chicken.

Combine

remaining
ingredients
except water and cornstarch;
pour over chicken. Close cover
securely. Place pressure regulator
on vent pipe and cook 8 minutes
with pressure
regulator
rocking
slowly. Cool cooker at once. Remove
chicken, pineapple,
and
vegetables
to a warm platter. Mix water and cornstarch.
Stir into hot liquid. Heat until
sauce thickens,
stirring constantly.
Pour sauce over chicken, pineapple,
and vegetables.
Serve with steamed rice, if desired, see page 57.
Nutrition
h_fi)rmation
Per Serving
333 Calories,
11 g Fat, 104 mg CJtolesterol

CHICKEN
3
1
½
1½
½
½

6 servings

CACCIATORE

pound chicken, cut into
serving pieces
cup diced tomatoes
cup white wine
cups sliced onions
cup chopped carrots
cup chopped celery

2
2
1
1
½
1

cloves garlic, minced
tablespoons minced parsley
teaspoon oregano
teaspoon salt
teaspoon black pepper
.......
can (6 ounces) tomato paste

Place all ingredients
except tomato paste in pressure
cooker. Close cover securely.
Place pressure regulator
on vent pipe and cook 8 minutes
with pressure
regulator
rocking slowly. Cool cooker at once. Place chicken on warm platter. Stir tomato paste
into sauce in cooker. Simmer until thickened.
Pour over chicken.
Nutrition
h_fi)rmation
Per Serving
291 Calories,
14 g Fat, 90 mg Cholesterol

6 servings

regulator on vent
Let pressure
drop
4 servings

CHICKEN

HERBED

CHICKEN

TURKEY

1
1
1
3

tablespoon
vegetable
oil
cup chopped
onion
tablespoon
chopped
garlic
pounds chicken thighs,
skinned

1
1

1
1
½

cup chicken broth
tablespoon
chopped
cup chopped
celery

2
2

parsley
leaves

teaspoon
oregano
teaspoon
basil
.......
can (4 ounces) sliced
olives

* NOTE: USE THIS
COOKER
black

tablespoons
cold water
tablespoons
flour
Salt and pepper
to taste

Pour oil into cooker. Turn heat selector to medium and saut_ onion and garlic; remove.
Brown chicken. Add onion, garlic, broth, parsley, celery leaves, oregano, and basil.
Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with
pressure regulator rocking slowly. Cool cooker at once. Remove chicken to a warm
dish. Add olives to liquid and heat. Mix water with flour. Stir into hot broth. Heat until
sauce thickens, stirring constantly. Pour sauce over chicken.
Nutrition l@.'mation Per Serving
250 Calories, 8 g, Fat, 115 mg Cholesterol

1
3-4
1½
1

RECIPE

tablespoon
vegetable
pound turkey breast
cups water
onion, chopped

ONLY

IN A 6-QUART

oil

OR 8-QUART

½
½

PRESSURE

cup chopped
celery
teaspoon
poultry seasoning
Salt and pepper to taste

Pour oil into cooker. Turn heat selector to medium and brown turkey on all sides. Add
remaining
ingredients.
Close cover securely. Place pressure
regulator on vent pipe and
cook 35 minutes with pressure
regulator
rocking
slowly. Let pressure
drop of its
own accord. Thicken gravy, if desired.
Nutritiol7 h_fi_rmation Per 5'ervilTg,
197 Calories, 8 g Fat, 76 mg CJtolesterol

6 to 8 servings

6 servings

CHICKEN
21/2
1

BAYOU

BREAST*

BOUNTY

CHICKEN
11/2

11/2
1

pounds
chicken pieces
can(15
ounces) whole
tomatoes,
undrained,
cut up
3A cup chopped
onion
½ cup chopped
green pepper
½ cup chopped
celery

2
½

cloves garlic, minced
tablespoon
extra-spicy
seasoning
blend
.......
Hot cooked rice
(see page 57)

Add all ingredients
except rice to pressure
cooker. Close cover securely. Place pressure
regulator
on vent pipe and cook 8 minutes with pressure
regulator
rocking slowly.
Let pressure
drop of its own accord.
Serve chicken and sauce over rice.
Nutritiol7 h_ibrmatiol7 Per Serving
394 Calories,
14 g Fat, 90 mg Cholesterol

AND DRESSING

cups cooked chicken, cut
into bite size pieces
can (10 ½ ounces) cream of
chicken soup
cups seasoned

bread

¼
¼
2
2

crumbs

1½

cups

water

Place chicken in greased metal bowl which will fit loosely in the cooker. Cover
chicken with chicken soup. Combine stuffing, celery, onion; moisten with bouillon
cubes dissolved
in water. Spread over chicken soup. Cover bowl firmly with aluminum
foil. Pour 1V_,cups water into cooker. Place bowl on rack in cooker. Close cover
securely. Place pressure
regulator
on vent pipe and cook 5 minutes with pressure
regulator
rocking
slowly. Let pressure
drop of its own accord.
Nutritiol7 b?fi)rmatiol7 Per Serving
317 Calories,
13 g Fat, 109 mg Cholesterol

6 servings

?, servings

cup chopped
celery
cup chopped
onion
chicken bouillon cubes
cups hot water

POULTRY TIMETABLE
It is not necessary to brown poultry before pressure cooking, but you
may do so if you like. After browning, remove poultry from cooker
and pour liquid into cooker. Place poultry on rack in cooker
DO NOT FILL PRESSURE COOKER OVER 2/3 FULL!
NO PORTION OF THE POULTRY SHOULD EXTEND
ABOVE THE 2/3 FULL MARK (SEE PAGE 12).

POULTRY
Whole

Chicken

CUPS OF
LIQUID

COOKING TIME
(MINUTES)

13 to 15

3 to 4*

1½

(2V: to 3 pounds)
Chicken
(cut into serving

pieces)

Chicken
Breast
(boneless)
Turkey Breast**
(3 to 4 pounds)

When it comes to creating juicy, tender, flavorful meat dishes, the
pressure cooker has no equal. Even budget cuts of meat that usually require slow, moist-heat cooking will turn out succulent and
savory-- in very little time in the pressure cooker.
An important step when preparing meat in the pressure cooker
is to sear meat to a crispy brown on all sides to seal in natural
juices. This can be done right in the pressure cooker. The following recipes were written for fresh or completely thawed meats. To
cook frozen meats, thaw one half hour or more so that the surface
of the meat will sear crispy brown. Then increase the cooking
times given in the recipes. Frozen beef, veal, and lamb should be
cooked 25 minutes per pound. Frozen pork should be cooked 30
minutes per pound.
Cooking time will vary depending on the size and thickness of the
cut, the distribution of fat and bone, the grade and cut of the meat,
and the degree of doneness desired.

*Cool cooker at once (see page 10).
**NOTE:

MEATS

COOK ONLY IN A 6-QUART OR 8-QUART

PRESSURE

COOKER.

After cooking if gravy is desired, stir 1 to 2 tablespoons of flour or
cornstarch into _Acup 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.
FOR MEAT, DO NOT FILL PRESSURE COOKER
OVER 2/3 FULL! NO PORTION OF THE MEAT SHOULD
EXTEND ABOVE THE 2/3 FULL MARK (SEE PAGE 12).
OPERATING THE COOKER WITHOUT COOKING LIQUID OR
ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.

BEEFPOT
3
1
2

ROAST

pounds
beef pot roast
tablespoon
vegetable
oil
cups water

BEEFSTEW

1
1

Salt and pepper
small onion, chopped
bay leaf

Pour oil into cooker. Turn heat selector to medium and brown roast
remove roast. Pour water into cooker. Place roast on rack ill cooker.

1
1

well on all sides;
Season roast with

salt, pepper, onions, and bay leaf. Close cover securely. Place pressure regulator
on
vent pipe and cook 45 minutes
with pressure
regulator
rocking slowly. Let pressure drop of its own accord.
Thicken gravy, if desired.
Nutrition
h_ibrmation
Per Serving
297 Calories,
20 g Fat, 72 mg Cholesterol

PORCUPINE
1
½
2
1
¼
½

6 servings

½
½
1
½
1
½

Combine
ground beef, rice, tomato paste, salt, and
balls. Place meatballs
in cooker. Add onion, celery,
tomato sauce, water, sugar, and mustard.
Pour over
Place pressure regulator
on vent pipe and cook 12
rocking slowly. Cool cooker at once.

cup sliced celery
cup chopped green pepper
cup tomato sauce
cup water
tablespoon sugar
teaspoon dry mustard

pepper;
mix well. Form into 8
and green pepper. Combine
meatballs.
Close cover securely.
minutes
with pressure
regulator

Nutrition
h_fi_rmation Per Serving
350 Calories,
17 g Fat, 77 mg Cholesterol

SWISS
2
1
½

pounds
round
thick
can (8 ounces)
sauce
cup water

steak,

1
1
1
½

ooooooo

4
1

cup sliced carrots
cup diced tonmtoes
teaspoon
salt
teaspoon
black pepper
ooooooo

smallpotatoes,
quartered
cup frozen green beans

½
1

Place beef, water, and onion in cooker. Close cover
tor on vent pipe and cook 8 minutes
with pressure
cooker at once.

cup cold water
tablespoon
flour

securely.
regulator

Place pressure
regularocking
slowly. Cool

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

MEATBALLS

pound lean ground beef
cup uncooked long-grain
white rice
tablespoons tomato paste
teaspoon salt
teaspoon pepper
cup chopped onion

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

4 servings

Mix water and flour; stir into stew. Heat until stew' thickens,
Nutrition
h_fi)rmation
Per Serving
347 Calories,
7 g Fat, 73 mg dJiolesterol

SPAGHETTI
1
1
½
1
½
½
1
2
1

stirring

constantly.
4 servings

MEAT

poundlean
ground beef
can (14 to 15 ounces) diced
tonmtoes
cup water
cup chopped onion
cup chopped celery
cup diced green pepper
clove garlic, minced
teaspoons sugar
teaspoon salt

SAUCE
1
½
½
V_
Es
3

teaspoon parsley flakes
teaspoon oregano
teaspoon basil
teaspoon thyme
teaspoon red pepper
drops hot pepper sauce
.......
1 can (6 ounces) tonmto
paste

STEAK

1-inch

1
½
½
½
V4

tonmto

Place all ingredients
in cooker. Close cover securely.
pipe and cook 18 nfinutes
with pressure
regulator
once. Thicken sauce, if desired.
Nutrition
h_ibrmation Per Serving
251 Calories,
9 g Fat, 98 mg CTiolesterol

cup chopped
onion
cup chopped
green
cup sliced celery
teaspoon
salt
teaspoon
pepper

pepper

Place pressure regulator
on vent
rocking
slowly. Cool cooker at

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 nfinutes
with pressure
regulator
rocking
slowly. Cool cooker at once. Stir in
tomato paste and simmer, uncovered,
to desired thickness.
Serve sauce over spaghetti.
Sprinkle with Parmesan
cheese, if desired.
Nutrition h_fi)rmation
Per Serving
229 Calories,
12 g Fat, 51 mg Cholesterol

6 servings

APRICOT

BARBECUE

pound boneless rolled pork
roast
1/2 cup catsup
1/2 cup teriyaki sauce
½ cup apricot preserves
¼ cup cider vinegar
¼ cup packed dark brown
sugar

PORK
1
1
¼
1
2

ROAST

CORNED

teaspoon crushed red
pepper
teaspoon dry mustard
teaspoon black pepper
large onion, sliced
cups water

Place cooking rack, half of sliced onion, and water in cooker. Place pork roast on rack
in cooker and arrange remaining
onion evenly on top of roast. Close cover securely.
Place pressure regulator
on vent pipe and cook 60 minutes
with pressure
regulator
rocking
slowly. Let pressure
drop of its own accord.
Place reserved marinade
in
saucepan
and simmer until thickened,
stirring occasionally.
Remove
roast and onions
fi'om pressure cooker. Add onions to thickened
marinade and serve with sliced pork.
Onions may be pur6ed before adding to sauce and served with rice, if desired.
Nutrition
h_fi_rmation Per Serving
332 Calories,
13 g Fat, 77 mg Cholesterol

3
1
1
½

pounds
spareribs,
serving
pieces
cup water
.......
cup catsup
cup water

8 servings

SPARERIBS

cutinto

½
¼
1/4
1
1
1

cup vinegar
cup chopped
onion
cup sugar
teaspoon
salt
teaspoon
chili powder
teaspoon
celery seed

Place ribs and water in cooker. Close cover securely. Place pressure
pipe and cook 5 minutes
with pressure
regulator
rocking
slowly.
once. Drain off liquid. Mix remaining
ingredients;
pour over ribs in
ribs. Close cover securely. Place pressure
regulator on vent pipe and
with pressure
regulator
rocking
slowly. Let pressure
drop of its
Remove ribs. Simmer sauce, uncovered,
to desired thickness.
Nutrition

h_fi_rmation

427 Calories,

27 g Fat,

pounds corned
cups water

Per Serving

regulator on vent
Cool cooker at
cooker. Stir to coat
cook 10 minutes
own accord.
6 servings

107 mg Cholesterol

beef

1
1

garlic

packet

is provided

with corn beef,

use packet

powder

and omit bay leaf.

Nutrition
h_ibrmation
Per Serving
295 Calories,
18 g Fat, 103 mg CTIolesterol

STUFFED

6 servings

PORK

CHOPS

2
4

tablespoons
vegetable
oil
1-inch thick boneless pork
chops, with deep pocket
cut
in each
1 cup chopped
onion
_¼ cup chopped
celery

½
1
2
½
1½

cup corn
cup bran flakes, crushed
tablespoons
water
teaspoon
dried sage
cups water
Salt and pepper
to taste

Pour oil into cooker. Turn heat selector to medium and brown pork chops. Remove
from cooker. Saut_ onions and celery in cooker. Stir in corn, bran flakes, 2 tablespoons
water, and sage; remove from cooker. Stuff pork chops with mixture. Pour 1½ cups
water into cooker. Place pork chops on rack in cooker. Close cover securely. Place
pressure
regulator
on vent pipe and cook 16 minutes
with pressure
regulator
rocking slowly. Cool cooker at once.
Nutrition
h_fi_rmation Per Serving
430 Calories,
20 g Fat, 133 mg dJiolesterol

PORK
3
1
2

pound pork roast
tablespoon vegetable
cups water

4 servings

ROAST
Salt and pepper
1 onion, sliced

oil

Pour vegetable
oil into cooker. Turn heat selector to medium
all sides. Remove roast from cooker. Pour water into cooker.
cooker. Season with salt, pepper, and sliced
regulator
on vent pipe and cook 55 nfinutes
Let pressure
drop of its own accord.

and brown roast well on
Place roast on rack in

onion. Close cover securely. Place
with pressure
regulator
rocking

Nutrition h_ibrmation
Per Serving
483 Calories, 27 g Fat, 171 mg CTIolesterol

tablespoon
bay leaf

Pour water into cooker. Rub garlic powder
into all surfaces of corned beef. Place
corned beef on rack in cooker. Add bay leaf. Close cover securely. Place pressure
regulator on vent pipe and cook 60 nfinutes
with pressure
regulator
rocking slowly.
Let pressure
drop of its own accord.
Note: If seasoning

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

BARBECUE

3
2

BEEF

pressure
slowly.

6 servings

STUFFED
1
½
½
1
6
1

FLANK

tablespoon
margarine
cup chopped
onion
cup chopped
celery
clove garlic, minced
tablespoons
beef broth,
divided
cup bread crumbs

MEAT TIMETABLE

STEAK
½
1/4
1/4
Vs
1
1

teaspoon
salt
teaspoon
marjoram
teaspoon
thyme
teaspoon
black pepper
pound flank steak, cut
into 2 equal pieces
cup diced tomatoes

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

h_fi_rmation

237 Calories,

Per Serving

pound

DO NOT FILL PRESSURE COOKER OVER 2/3 FULL!
NO PORTION OF THE MEAT SHOULD EXTEND ABOVE THE
2/3 FULL MARK (SEE PAGE 12).

lamb

stew

meat,

cut

1
1

snmll

potatoes,

quartered

into 1-inch
cup water

1
1

large onion, sliced
tablespoon
Worcestershire

1/4 teaspoon
.......

sauce
large clove

1/4 cup cold water
1 tablespoon
flour

garlic,

minced

cup baby-cut
carrots
teaspoon
salt
black

45 - 50
60

17_
1

30 - 35
18*

Vi _thick

1
1%

10"
25

3 pounds
3 pounds

30-35

17_

30 - 35

Chops

V"thick

Chops
Leg of Lamb

V_" thick
3 pounds

35-45

Chops
Chops

1" thick
V_" thick

15"

Butt Roast
Fresh Picnic Roast
Steak
Steak

3 pounds
3 pounds
1" thick
V_"thick

12"

Chops

1" thick

Chops
Roast
Steak

V_"thick
3 pounds
1" thick

3 pounds

Corned Beef
Rolled Rib Roast
Round Steak

3 pounds
3 pounds
V thick

Round Steak
Short Ribs
Slice
Picnic
LAMB

pepper

12 _

PORK

eeeeeee

Place lamb, water, onion, Worcestershire
sauce, and garlic in cooker. Close cover
securely. Place pressure regulator
on vent pipe and cook 6 nfinutes
with pressure
regulator
rocking
slowly. Cool cooker at once.
Add potatoes,
carrots, salt, and pepper. Close cover securely.
tor on vent pipe and cook 3 minutes
with pressure
regulator
cooker at once.
Mix water and flour thoroughly;
constantly.

2
2

Chuck Roast

HAM
4

cubes

COOKING TIME
(MINUTES)

BEEF

12 g Fat, 47 mg CJmlesterol

STEW

CUPS OF
LIQUID

MEAT

4 servings

LAMB
1

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

Place pressure regularocking
slowly. Cool

stir into stew. Heat until stew' thickens,

Nutrition
hffbrmation
Per Serving
315 Calories,
6 g Fat, 74 mg CJmlesterol

stirring
4 servings

VEAL
1

*Cool cooker at once (see page 10).

5*
45 - 50
10"

CABBAGE

VEGETABLES
Vegetables have assumed new importance and prominence on the
menu. Health-conscious
cooks feature an abundance of vegetables
on the family meal plan, while restaurants increasingly cater to a
more "vegetable-conscious"
clientele.
Pressure cooking is the preferred method for preparing
vegetables. Because of the fast cooking time and super-heated
steam, vegetables retain most of their natural color, texture,
flavor, and nutrients. And pressure cooking offers an additional
health advantage, because so much more natural taste is retained,
vegetables require much less salt and seasonings.
A garden variety of fresh or frozen vegetables can be cooked at
the same time in the pressure cooker. By using the cooking rack
to keep them out of the cooking liquid, each vegetable retains
its own distinctive flavor and appearance. Just be sure that all
vegetables cooked together require the same cooking time. It is
important to accurately time the cooking period, because vegetables cook very quickly in the pressure cooker. If you wish to
blend the vegetable flavors, place them in the cooking liquid and
omit the rack.
FOR FRESH AND FROZEN VEGETABLES,
DO NOT FILL PRESSURE COOKER OVER 2/3 FULL!

8
1
1

WITH

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

½
2

Add all ingredients
to cooker. Close cover securely.
pipe and cook 4 minutes with pressure
regulator

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

Place pressure regulator
on vent
rocking
slowly. Cool cooker at

once.

Nutrition

ll_fi)rmation

50 Calories,

Per Serving

GLAZED
2
2
8
2
1

6 servings

0 g Fat, 0 mg Cholesterol

ROOT

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

VEGETABLES
2
2
V_
1

tablespoons
sugar
teaspoons
ground ginger
.......
cup cold water, optional
tablespoon
cornstarch,
optional
Salt and pepper to taste

Heat margarine
in pressure
cooker over medium
heat; add turnip wedges and carrots
and saut_ for 3 minutes. Add parsnips,
chicken broth, ginger, and sugar. Close cover
securely. Place pressure
regulator on vent pipe and cook 1 minute with pressure
regulator
rocking slowly. Cool cooker at once. Combine water and cornstarch.
Stir
into sauce. Heat until sauce thickens,
stirring constantly.
Nutrition
h_fi_rmation Per Serving
77 Calories, 3 g Fat, 0 mg Cholesterol

8 servings

OPERATING THE COOKER WITHOUT COOKING LIQUID OR
ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.

APPLES

GARLIC
2

MASHED

pounds
russet potatoes,
and diced
large cloves garlic
cups chicken
broth

4
l_

POTATOES

peeled
1

MAPLE

.......
tablespoon
margarine
Salt and pepper
to taste

Place all ingredients
except margarine
and salt and pepper ill cooker. Close cover
securely. Place pressure
regulator
on vent pipe and cook 5 minutes
with pressure
regulator
rocking slowly. Cool cooker at once. Allow potatoes,
garlic, and broth
remain ill cooker. Mash potatoes
using a potato masher or hand mixer until desired
consistency
is reached. Add margarine.
Nutrition
h?_brmation Per Serving
127 Calories, 4 g Fat, 0 mg Choleswrol

cup water
tablespoon

Pour water

and oil into cooker.

sweet potatoes,
peeled, cut
into 1 to 1V2-inch chunks
"% cup maple flavored
syrup
½ cup water

artichokes

oil
Place artichokes

on rack in cooker.

cover

securely. Place pressure regulator
on vent pipe and cook 10 minutes
with pressure
regulator
rocking
slowly. Cool cooker at once. Serve with your choice of the following sauces.
Nutrition
h_fbrmation
Per Serving
60 Calories,
0 g Fat, 0 mg CTmlesterol
GARLIC
HERB

SAUCE

YOGURT

ITALIAN

SAUCE

3 servings

Combine
V4 cup margarine,
Serve warm.

Combine
1 cup plain yogurt, V4cup finely chopped carrots,
g_ teaspoon
dill weed, and _Z teaspoon salt. Serve chilled.

Combine
dressing.

POTATOES
1
V2

tablespoon
melted
margarine
teaspoon
salt

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

h_ibrmation

125 Calories,

Per Serving

6 servings

2 g Fat, 0 mg Cholesterol

FRESH AND FROZEN

'N SAUCE
3

vegetable

SWEET

6 servings

ARTICHOKES
1
1

GLAZED

½ cup mayonnaise
Serve chilled.

melted

and 2 cloves

and _Z cup Italian

minced

garlic.

VEGETABLE

TIMETABLE

When using the vegetable timetables on pages 50-52, 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,
COOL COOKER AT
ONCE AFTER COOKING VEGETABLES, EXCEPT WHEN
NOTED.
If the timetable says to cook 0 minutes, this means to cook food
until the pressure regulator begins to rock, then cool cooker at
once.

style salad

Quantity of vegetables does not change pressure cooking times.
More mature vegetables may require longer pressure cooking
times than given in chart.
For fresh and frozen vegetables, pour liquid into cooker. Place
vegetables on rack in cooker.
FOR FRESH AND FROZEN VEGETABLES,
DO NOT FILL PRESSURE COOKER OVER _'/3 FULL!

FRESH VEGETABLE

TIMETABLE
CUPS

VEGETABLE

SIZE

Artichoke

Whole,

LIQUID

FRESH VEGETABLE
COOKING

VEGETABLE

6 to 8

Stems

cut into

0- 1

l-inch

pieces

Beans
(green,

Whole

or sliced

1- 3

Whole, 2V2-inch
diameter

Broccoli
Brussels

Sprouts

Cabbage
(red, green)

0-2

Peppers

Whole

0-3

Potatoes
(sweet)

Sliced, 1 to IV:inches thick

6-8

Sliced,
thick

4-5

Potatoes
(white)

Corn

on-the-cob

Eggplant

Kale

Parsnips

* Do not

use rack;

place

Whole, 2V:-inch
diameter

IV,

0-2

1-3

Whole,
1V:-inch
diameter

Small, l-inch
diameter

3-5

Sliced,
thick

Yg-inch

Wedges,
thick

2-3

Sliced,
thick

V:-inch

Rutabaga

Cubed
l-inch

or sliced,
thick

Spinach

Whole

leaves

Quartered

Squash
(winter)
spaghetti+

Halved

Squash
(yellow,

Sliced,
thick

2-inch

sliced

3-5

V2-inch slices

3-5

Flowerets

0-2

cut

Squash
(winter)
Collards*

V:-inch

Baby

Cauliflower

15-

TIME

(MINUTES)

Flowerets

Thinly
Carrots

IV_

COOKING

Shelled

wax)

Beets

SIZE

Peas

01.1 noes

Asparagus

CUPS OF
LIQUID

TIME

(MINUTES)

TIMETABLE

Leaves coarsely
chopped,
stems
thinly sliced

Whole, 2V2-inch
diameter

Cubed, 1 to
1 V:-inches thick

2-3

Sliced,
thick

V2-inch

3- 4

Swiss

zucchini)

Chard

Turnips

Leaves coarsely
chopped,
stems
thinly sliced

Sliced,
thick

in cooking

acorn+

1-2
+ Let

V2-inch

pressure

l-inch

Sliced, V4 to
V_-inch thick

0-1

Whole

0-1

3-5

leaves

Sliced or cubed,
3/4-inch thick
drop of its own accord.

0- 2

liquid.

FROZENVEGETABLE
VEGETABLE
Asparagus
Beans

(cut,

(green,

CUPS OF
LIQUID

COOKING TIME
(MINUTES)

1- 2

spears)

wax,

french

style)

Broccoli
Brussels

TIMETABLE

2- 3

Cauliflower

1- 2

Corn

Cut

1- 2

Corn

on Cob

2- 3

Lima

Beans

1- 2

Peas

1- 2

Peas and Carrots

1- 2

Spinach

2- 4

Mixed

Sprouts

Vegetables

DRY BEANS AND PEAS
The pressure cooker is ideal for preparing dry beans and peas
quickly. However, dry beans and peas have a tendency to froth
and foam during cooking, which could cause the vent pipe to
become blocked. Theretbre, it is necessary to use the tbllowing
cautions when pressure cooking dry beans and peas:
(1) Never fill the cooker over the ½ lull line (this includes
beans, ingredients, and water).
(2) Add 1 tablespoon vegetable oil for cooking.
(3) Allow pressure to drop of its own accord.
SOAKING BEANS AND PEAS -- Soaking is strongly recommended for all beans and peas, except lentils and black-eyed peas,
for even cooking and to remove water-soluble, gas-producing
starches. Soaking can be done using the traditional or the quicksoak method.
Traditional method: Clean and rinse beans; cover with three
times as much water as beans. Soak 4 to 8 hours. Drain.
Quick method: Clean and rinse beans; cover with three times as
much water as beans. Bring beans to a boil and boil for 2 minutes.
Remove from heat, cover, and let stand for 1 to 2 hours. Drain.
COOKING BEANS AND PEAS -- After soaking, rinse beans
and remove any loose skins. Place beans in pressure cooker. Add
fresh water to just cover the beans and add 1 tablespoon vegetable
oil. Close cover securely. Place pressure regulator on vent pipe
and cook according to the times in the timetable on page 54. For
more firm beans for salads and side dishes and when cooking
less than 2 cups of beans or peas, use the shorter time. For soups
and stews, use the longer time. Alter cooking is complete, allow
pressure to drop of its own accord.
FOR DRY BEANS AND PEAS,
DO NOT FILL PRESSURE COOKER OVER 1/2 FULL!
OPERATING THE COOKER WITHOUT COOKING LIQUID OR
ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.

DRY BEANS AND PEAS TIMETABLE

BAKED

Soak beans and peas, except lentils and black-eyed peas, according to
information
on page 53. Add 1 tablespoon
liquid. DO NOT COOK SPLIT PEAS.

vegetable

FOR DRY BEANS AND PEAS, DO NOT FILL PRESSURE

BEANSAND

oil to cooking

COOKER

OVER 1/=FULL!

Adzuki

1- 3

Black beans

2- 4

Black-eyed peas

2 - 4*

+ Chickpeas (garbanzo)
Great Northern beans

1- 3

Lentils (brown, green)

3 - 5*

+ Lima beans (large)

0- 1

+ Lima beans (baby)

1- 3

Navy beans (pea)

1- 3

Peas (whole yellow', green)
Pinto beans

6- 9
3- 6

Red beans

3- 6

Salt to taste
on page 53. Add drained navy beans
Close cover securely. Place pressure
pressure
regulator
rocking slowly.

Nutrition h_/brmationPer Serving
264 Calories, 4 g Fat, 5 mg dTmlesterol

Soy beans (beige)

8 - 11

SAVORY
2
3
1
1
1
1

* cooking time is for unsoaked beans
+ add ½ to 1 teaspoon salt to soaking and cooking water to keep bean skins intact.
LENTIL
tablespoon
vegetable
cup chopped
onion
cups water
cup lentils
tablespoon
coriander

medium
onion, minced
cup brown sugar
teaspoon
dry mustard
teaspoon
black pepper
.......

and remainregulator on
Let pres-

6 servings

7 - 10
2- 5

Kidney beans

1
Y4
3
1
½

1
_
½
¼

diced

Soak beans according
to instructions
ing ingredients
except salt to cooker.
vent pipe and cook 35 minutes
with
sure drop of its own accord.

1- 3

Anasazi

cups navy beans
cups water
cup catsup
cup molasses
8-ounce
slice uncooked
ham,

COOKING TIME
(MINUTES)

PEAS

2
3
¼
¼
1

BEANS

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

7 servings

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

small bayleaf
teaspoon thyme
teaspoon rosemary
teaspoon black pepper
.......
Salt to taste

Soak beans according
to instructions
on page 53. Add all ingredients
except salt to
cooker. Close cover securely. Place pressure
regulator on vent pipe and cook 2 minutes with pressure
regulator
rocking
slowly. Let pressure
drop of its own accord.

IA tablespoon
curry powder
1/2 teaspoon
ground ginger
,,,,,,,
½ teaspoon
salt

Nutrition h_/brmation
Per Serving
190 Calories, 2 g Fat, 0 mg CTmlesterol

BEANS
1
½
¼
¼

Nutrition
h_ibrmation
Per Serving
254 Calories, 3 g Fat, 0 mg CTmlesterol

CURRY

oil

WHITE

GRAINS
Grains are an important, but often little recognized, part of a
healthy diet. They contribute complex carbohydrates, soluble and
insoluble fiber, and other nutrients. Yet with all these benefits,
grains are low in fat. Grains can be prepared quickly and conveniently with the pressure cooker. With a pressure cooker it is not
necessary to soak or simmer grains for several hours.
During cooking many grains tend to froth, foam, and sputter
and could cause the vent pipe to become
blocked.
Theretbre,
to contain
frothing
and foaming
during
the cooking
period,
grains must be prepared
in a bowl covered
with aluminum
tbil
in the pressure
cooker. Preparing grains in a bowl also minimizes cleanup which can be difficult if the grains stick to the bottom
of the cooker.

The bowl can be metal, such as stainless steel, or oven-safe glass.
If using glass, increase cooking time by 1 to 5 minutes depending
on the length of the recommended cooking time.
FOR GRAINS, DO NOT FILL PRESSURE COOKER OVER 1/2 FULL!
OPERATING THE COOKER WITHOUT COOKING LIQUID OR
ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.

GRAIN TIMETABLE
Combine the desired grain and the amount of water or broth
indicated in the table below in a bowl which fits loosely in the
pressure cooker. Cover bowl securely with aluminum foil. Pour
two cups water into cooker. Place bowl on rack in cooker. Close
cover securely. Place pressure regulator on vent pipe and cook
tbr the time indicated in the table below. Alter pressure
cooking, allow pressure to drop of its own accord. Using tongs
or hot pads, carefully remove bowl from cooker. Remove foil.
Before serving, separate the grains by lifting gently with a fork
while steaming. It may be necessary to allow excess moisture to
evaporate from some grains. If excessive moisture remains, drain
before using grains.
FOR GRAINS, DO NOT FILL PRESSURE COOKER OVER 1/2 FULL!

(;RAIN (1 CUP)

CUPS LIQUID
IN BOWL

Amaranth

1_/4

Barley (Hulled)

272

25 - 28

Barley (Pearl)

272

9 - 12

3- 4

Buckwheat

4- 5

Bulgar

2- 3

Millet

9 - 10

1_/_

20 - 25

4- 5

Oats (whole groats)
Oats (steel cut)
Quinoa

1V_

Rice (brown)

10- 12

Rice (white)

1_/2

5- 8

Rye Berries

20 - 25

Spelt

25 - 30

Wheat berries

25 - 30

20 - 25

Wild Rice

COOKING TIME
(MINUTES)

SEASONED
2
1
2
2
1"¼

RICE

tablespoons margarine
smallonion,
chopped
cups long grain white rice
cups chicken broth
cups water

WILD RICE WITH RAISINS AND PECANS

PILAF
½
½
V4
2

teaspoon salt
teaspoon oregano
teaspoon pepper
cups water

1
1
1½
2

tablespoon
vegetable
medium
onion, finely
chopped
cups wild rice
cups beef broth

Place margarine ill cooker. Turn heat selector to medium to melt margarine. Add onions; saut_ until tender. Combine onion with rice, broth, I-_Acup water, salt, oregano,
and pepper in a metal bowl which will fit loosely ill cooker. Cover bowl firmly with
aluminum foil. Pour 2 cups water into cooker. Place bowl on rack in cooker. Close
cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Open cooker,
remove foil, and set rice aside to steam.

Pour oil into cooker.

Nutritiol7 l@,'matiol_ Per Servil_g
210 Calories, 4 g Fat, 0 mg CTioleswrol

Nutritiol7

VARIATION:

GRECIAN

RICE

8 servings

2
"_
½

selector

to medium

cups water
.......
cup golden
cup pecans,

h_fi)rmation

167 Calories,

raisins
toasted

and saut_ onion.

with wild rice and beef broth in a metal bowl which fits loosely
firmly with aluminum
foil. Pour water into cooker. Place bowl
cover securely. Place pressure regulator
on vent pipe and cook
sure regulator
rocking
slowly. Let pressure
drop of its own
and remove aluminum
foil; add raisins and allow' to steam for
from cooker; stir in pecans.

Combine

onion

in cooker. Cover bowl
on rack in cooker. Close
25 minutes
with presaccord.
Open cooker
5 minutes. Remove
bowl

Per Serving

8 servings

5 g Fat, 0 mg CTtolesterol

PILAF

After pressure has dropped of its own accord, combine rice, :V_cup peas, 1Acup sliced
ripe olives, and 1 red pepper, coarsely chopped. Allow rice to steam uncovered 5
minutes.

LEMON
1
1½
2
Y4

Turn heat

oil

RICE

cup long grain rice
cups chicken broth
teaspoons lemon juice
teaspoon salt

cups water
.......
1/4 teaspoon grated lemon
rind

Combine
rice, chicken broth, lemon juice, and salt in a metal bowl which fits loosely
in cooker. Cover bowl firmly with aluminum
foil. Pour 2 cups water into cooker. Place
bowl on rack in cooker. Close cover securely. Place pressure regulator
on vent pipe and
cook 5 minutes
with pressure
regulator
rocking
slowly. Let pressure
drop of its
own accord.
Open cooker, remove foil, and set rice aside to steam for 5 minutes.
Stir
in lemon rind.
Nutritiol7 h_ibrmation
Per Serving
183 Calories,
0 g Fat, 0 mg CTtolesterol

4 servings

RISOTTO
WITH ARTICHOKE
HEARTS
AND SUN-DRIED
TOMATOES
1
1
2
2
½
½
2

tablespoon
cup arborio

oil

cloves garlic, minced
cups chicken
broth
cup white wine
cup dried tomatoes,
chopped
cups water

can (13+Y4 ounces) artichoke
hearts,
drained
and

coarsely
chopped
V+ cup grated
Parmesan
cheese
1½
tablespoons
fresh thyme
or 1½ teaspoons
dried thyme
Salt and pepper
to taste

illllli

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, wine, and tomatoes
in a metal bowl which fits loosely in cooker. Cover bowl
firmly with aluminum
foil. Pour water into cooker. Place bowl on rack in cooker. Close
cover securely. Place pressure regulator
on vent pipe and cook 8 minutes
with pressure regulator
rocking
slowly. Let pressure
drop of its own accord.
Open cooker
and remove foil. Stir artichoke
hearts, Parmesan
cheese, and thyme into rice.
Nutritiol7

h_fi)rmation

220 Calories,

olive
rice

Per Serving

4 servings

5 g Fat, 4 mg CJiolesterol

STUFFED

DESSERTS
Desserts may be prepared in oven-safe custard cups or any metal
mold which will fit loosely in the pressure cooker. Fill molds only
_-/_full to allow for expansion
of food. Cover securely with
aluminum
foil shaped to the sides of the mold. Place the mold or
custard cups on the cooking rack in the cooker. Refer to the chart
below for the number of custard cups your cooker will hold and
how the custard cups should be positioned
on the cooking rack.

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,
cooker.

V_
%
V_
2
%

cup golden raisins
cup dry red wine
cup chopped nuts
tablespoons sugar
teaspoon grated orange
rind

%
4
1
1

Soak raisins in wine for at least 30 minutes. Drain, reserving wine. Combine raisins,
nuts, sugar, orange rind, and cinnamon.
Core apples, cutting to but not through bottoms. Peel top one-third
of apples. Place each apple on square of aluminum
foil that is
large enough to completely
wrap apple. Fill centers with raisin mixture. Top each with
one-fourth
of the butter. Wrap foil around apple, pinching
firmly together at top. Place
reserved wine, water, and apples in cooker. Place pressure
regulator
on vent pipe and
cook 10 minutes
with pressure
regulator
rocking
slowly
Cool cooker at once.
Nutritiol7 b_fi)rmation
Per Serving
224 Calories, 8 g Fat, 8 mg CVmlesterol

RICE

Quantity

Stock Number

of Custard Cups

4-Qt. Alunlinum
(stock no. 01241 )

Place two custard cups on cooking rack. Then,
stack the other two custard cups opposite the
bottom two custard cups.

4-Qt. Stainless
(stock no. 01341)

Place three custard cups on cooking

6-Qt. Almninum
and 6-Qt. Stainless
(stock no. 01264
and 01362)

Place three custard cups on cooking rack. Then,
stack the other three custard cups opposite the
bottom three custard cups.

8-Qt. Aluminum
(stock no. 01282)

Place four custard cups on cooking rack. Then,
stack the other tUur custard cups opposite the
bottom four custard cups.

OPERATING
THE

THE

Positioning Instructions

DESSERTS,

PRESSURE

ALLOWING

DO NOT

COOKER

teaspoon ground
cinnamon
cooking apples
tablespoon butter
cup water

4 servings

cranberries, or rhubarb in the pressure

Cooker

FOR

APPLES

OVER

WITHOUT

TO BOIL

cup long-grain white rice
cups water
cup water
.......

l
%
%
%

Nutritiol7 h_fi_rmation Per ServilTg
238 Calories, 2 g Fat, 24 mg CJmlesterol

6 servings

FILL

COOKING
DAMAGE

LIQUID
THE

cup whole milk
cup sugar
cup raisins
teaspoon cinnamon

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

2/a FULL!

DRY WILL

rack.

1
1%
1

PUDDING

OR
COOKER.

VANILLA
2

cups

lowfat

CUSTARD

milk

OATMEAL

2
eggs, slightly beaten
1/4 cup sugar
J¼ teaspoon
salt

teaspoon

vanilla

Nutmeg
cup water

Combine milk, eggs, sugar, salt, and vanilla. Pour into individual
custard cups.
Sprinkle nutmeg on custards. Cover each cup firmly with aluminum
foil. Pour water
into cooker. Place custard cups on rack in cooker. Close cover securely. Place pressure
regulator
on vent pipe and cook 5 minutes
with pressure
regulator
rocking
slowly.
Cool cooker at once. Chill.
Nutrition h_fi_rmation Per Serving
137 Calories, 4 g Fat, l l8 mg Choleswrol

PETITE
1
1
3
1

4 servings

PUMPKIN

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

teaspoon
candied
1/4 teaspoon
1 cup water
.......
Whipped

cups lowfat

milk

tablespoons
tapioca

quick

optional

eggs,

slightly

8 servings

PUDDING

cooking

cup

and

lemon juice
cooking
oats

brownsugar

teaspoon
cinnamon
tablespoons
margarine,
softened

flour

cups

water

4 servings

1
1
½

8-ounce
package
3-ounce
package
cup sugar

cream
cream

cheese
cheese

2 eggs
J/2 cup vanilla
2½
cups water

cup sugar

Nutrition
h_fi)rmation
Per Serving
305 Calories, 23 g Fat, 157 Choleswrol

½
1

teaspoon
vanilla
cup water

CARAMEL

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

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 on rack in cooker. Close cover
securely. Place pressure
regulator
on vent pipe and cook 15 minutes
with pressure
regulator
rocking slowly. Cool cooker at once. Cool cheesecake.
Cut around inside
of cups to loosen and invert onto serving dish. Chill. Top with one of the following
sauces, if desired.

SAUCE

Combine

6 servings

¼ cup soft cream

1 tablespoon
granulated
Mix thoroughly.
Spoon
pecans.
FRUIT

SAUCE

Refrigerate

cheese,

¼ cup brown

sugar,

sugar, and ¼ teaspoon vanilla.
over cheesecake.
Garnish with

until serving.

Spoon canned fruit pie filling
Refrigerate
until serving.

6 servings

tablespoons

1
2

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

beaten

Nutrition h_fi_rmation Per Serving
ll3 Calories, 3 g Fat, 75 mg Cholesterol

CHEESECAKE
cream,

Nutrition l@_rmation Per Serving
207 Calories, 6 g Fat, 97 mg (Ttoleswrol

1
½

peeled

finely chopped
ginger, optional
ground
cloves

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

TAPIOCA

apples,

sliced
tablespoon
cup quick

CRISP

Nutrition h_fi_rmation Per Serving
209 Calories, 7 g Fat, 0 Cholesterol

CUSTARDS
1

cups

APPLE

of your

choice

over cheesecake.

RECIPE INDEX
SOUPS AND STOCKS
......
Beef Tomato Soup ...........
Black Bean Soup .............
Brown Beef Soup ............
Brown Beef Soup Stock .......
Chicken Dumpling Soup ......
Chicken Noodle Soup .........
Chicken Rice Soup ...........
Chicken Soup ................
Chicken Soup Stock ..........
Minestrone .................
Onion Soup .................
Potato Soup .................
Saffron Fish Stew' . ...........
Zesty Homemade Chili ........

24
26
26
25
26
25
25
25
25
25
27
26
28
27
28

SEAFOOD
................
Lemon 'N Dill Cod and
Broccoli
Marinated
Tuna ..............
Sahnon
Steaks Moutarde
"Scampi
Seafood
Seafood
Shrimp

.......

......

Style" Shrimp
.......
Gumbo
.............
Timetable
...........
Jambalaya

...........

POULTRY
................
Bayou Bounty Chicken ........
California Chicken ...........
Chicken Breasts Tarragon ......
Chicken Cacciatore ...........
Chicken and Dressing .........
Chutney Chicken ............
Herbed Chicken ..............
Poultry Timetable ............
Soy Chicken ................
Sweet 'N Sour Chicken .......
Turkey Breast ................

Corned Beef ................
Lamb Stew'. .................
Meat Timetable
..............

43
44
45

Porcupine
Meatballs
..........
Pork Loin Roast ..............

40
43

Spaghetti
Meat Sauce .........
Stuffed Flank Steak ...........

41
44

Stuffed Pork Chops ...........
Swiss Steak .................

43
40

VEGETABLES
............
Artichokes
'N Sauce ..........

46
48

Cabbage
with Apples ..........
Fresh Vegetable
Timetable
.....
Frozen Vegetable Timetable
....
Garlic Mashed Potatoes ........

47
50
52
48

29
31

Glazed Root Vegetables
.......
Maple Glazed Sweet Potatoes...

47
49

32
29

DRY BEANS AND PEAS ....
Baked Beans ................
Dry Beans and Peas Timetable ..
Lentil Curry .................
Savory White Beans ..........

53
55
54
54
55

GRAINS
..................
Grain Timetable .............
Grecian Rice Pilaf ............
Lemon Rice .................
Risotto with Artichoke Hearts...
and Sun-Dried Tomatoes
Seasoned Rice Pilaf ...........
Wild Rice with Raisins and .....
Pecans

56
57
58
58
59

DESSERTS
Cheesecake

60
63

30
31
32
30

33
36
34
33
35
37
34
36
38
34
35
37

................
.................

Oatmeal Apple Crisp ..........
Petite Pumpkin
Custards
.......
Rice Pudding ................
Stuffed Apples ...............
Tapioca Pudding
.............
Vanilla Custard
..............

MEATS ...................
39
Apricot Barbecue Pork Roast ... 42
Barbecue Spareribs ...........
42
Beef Pot Roast ..............
40
Beef Stew' . .................
41

58
59

63
62
61
61
62
62

SERVICE AND PARTS
INFORMATION
If you have any questions regarding the operation of your Prestd _
cooker or need parts for your cooker, contact us by any of these
methods:

• Call 1-800-877-0441 weekdays 8:00 AM to 4:30 PM
(Central Time)
• Email us at our website www.GoPresto.com
• Write: NATIONAL PRESTO INDUSTRIES, INC.
Consumer Service Department
3925 N. Hastings Way, Eau Claire, WI 54703-3703
Inquiries will be answered promptly by telephone, email, or letter.
When writing, please include a phone number and a time when you
can be reached during weekdays, if possible.
When contacting the Consumer Service Department or when ordering replacement parts, please specify the 7-digit model number and
date code found stamped on the side of the cooker body.
Please record this information:
Model Number

Date Code

Date Purchased

Any maintenance required for this cooker, other than that described
in the Cleaning and Care and Maintenance sections of this book
(pages 15 through 18), 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 _appliances and supply genuine PRESTO R_
parts. Genuine
PRESTO <_replacement parts are manufactured to the same exacting
65

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 _ parts.
"Look-alikes"
might not be of the same quality or function in the

same manner. To ensure that you are buying genuine PRESTO _
replacement

parts, look for the PRESTO

_ trademark.

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

This quality PRESTO Rappliance is designed and built to provide
many years of satisfactory pertk_rmance under normal household
use. Presto pledges to the original owner that should there be any
detects in material or workmanship during the first twelve (12)
years after purchase, we will repair or replace it at our option.
Our pledge does not apply to normal wear and tear including
scratches, dulling of the polish, or staining; the repair or replacement of moving and/or perishable parts such as the sealing ring,
overpressure plug, or air vent cover lock gasket; or tk_r any damage caused by shipping. To obtain service under the warranty,
return this PRESTO Rproduct, shipping prepaid to the PRESTO _
Factory Service Department. When returning a product, please
include a description of the detect and indicate the date the appliance was purchased.
We want you to obtain maximum enjoyment from using this
PRESTO R:appliance and ask that you read and tk_llow the instructions enclosed. Failure to tk_llow instructions, damage caused by
improper replacement parts, abuse or misuse (including overheating and boiling the unit dry) will void this pledge. This warranty
gives you specific legal rights, and you may also have other rights
which vary from state to state. This is Presto's personal pledge
to you and is being made in place of all other express or implied
warranties.
NATIONAL PRESTO INDUSTRIES,
INC.
Eau Claire, Wisconsin 54703-3703

U.S. Patent No. 4,932,550

Printed in China

Form 72-856A

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PRESTO Pressure Cooker Manual L1002416

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