Presto Electric Pressure Cooker 8 Quart Stainless Steel Pressure Cooker User Manual

8-Quart Stainless Steel  
Pressure Cooker  
and Canner  
instructions  
and Recipes  
2003 by National Presto industries, inc.  
Table of CoNTeNTS  
Important Safeguards                                               
2
2
3
4
5
7
8
9
Introduction                                                           
Getting Acquainted                                                   
How to Use                                                           
Important Safety Information                                       
Care and Maintenance                                               
Helpful Hints                                                         
Questions and Answers                                               
Soups and Stocks                                                     10  
Seafood                                                               14  
Poultry                                                                 17  
Meats                                                                 22  
Vegetables                                                             27  
Dry Beans and Peas                                                   31  
Rice                                                                   33  
Desserts                                                               36  
Pressure Canning                                                     38  
Recipe Index                                                           42  
Service and Parts Information                                       43  
Warranty                                                             43  
1
 
GeTTiNG aCQuaiNTed  
your pressure cooker is like a saucepan with a very special cover that locks in place. Air is automatically exhausted and steam is  
sealed inside creating pressure within the unit. Under pressure, internal temperatures in the cooker are raised above the normal  
boiling point of water, causing foods to cook faster. At 15 pounds pressure, a temperature of 250° F. (or 121° C.) is reached inside  
the pressure cooker. This higher temperature speeds cooking and the moist steam atmosphere tenderizes meats naturally.  
It is important to become familiar with the various parts  
Air Vent/  
Cover Lock  
4
and features of the pressure cooker (Fig. A) and to read the  
“HOW TO USE” section beginning on page 4 before using  
the unit for the first time. Here are some of the key parts of  
the pressure cooker:  
pressure Regulator/  
Steam Release Valve  
1
Secondary  
Cover  
Handle  
Overpressure  
plug  
9
5
Vent pipe  
2
The PRESSURE REGULATOR/STEAM RELEASE  
VALVE (1) fits onto the VENT PIPE (2) located on the  
PRIMARY COVER HANDLE (3). The pressure regulator  
indicates when 15 pounds pressure is reached and controls  
pressure inside the unit. A steady flow of steam escaping  
from the pressure regulator and the sound of the steam vent-  
ing indicates that proper cooking pressure (15 pounds) is  
being maintained. After cooking is completed, the pressure  
regulator can be turned counterclockwise to the steam re-  
lease position to quickly release pressure from the cooker.  
primary Cover  
Handle  
3
Sealing Ring  
7
6
Cover  
Steamer  
Basket  
10  
The AIRVENT/COVER LOCK (4) automatically exhausts  
air from the pressure cooker as you begin heating the unit.  
When pressure begins to build, it slides up, causing the lock  
pin to lock the cover on. The top of the air vent/cover lock  
can be seen through a hole in the SECONDARY COVER  
HANDLE (5), so you can tell at a glance if there is pressure  
inside the unit. If there is pressure in the cooker, the air vent/  
cover lock will be in the up position. (It will be flush with  
the cover handle.) If there is no pressure in the unit, the air  
vent/cover lock will be in the down position (Fig. B).  
Stainless  
Steel Body  
8
Fig  A  
Trivet  
11  
Air Vent/Cover Lock in  
UP Position  Pressure in Unit  
Air Vent/Cover Lock in DOWN  
Position  No Pressure in Unit  
The SEALING RING (6) fits  
around the inside rim of the  
Fig  B  
Fig  C  
cover (see figure below) and  
forms a pressure tight seal be-  
tween the COVER (7) and the  
Lock  
STAINLESS STEEL BODY  
(8) of the pressure cooker. Steam  
is automatically  
Pin  
released by the OVERPRESSURE PLUG (9) if the vent pipe becomes clogged and  
excess pressure cannot be released normally. The top of the overpressure plug can be seen  
through a hole in the secondary cover handle. The overpressure plug is a safety device  
and you should check its condition periodically (see page 7, step 10).  
For steaming foods, the STEAMER BASKET (10) can be placed on the TRIVET  
(11) in the bottom of the pressure cooker. The steamer basket when used with the trivet  
will hold foods, such as vegetables, out of the cooking liquid. Because flavors will not  
intermingle when foods are pressure cooked out of the cooking liquid, it allows several  
different foods to be cooked at the same time.  
Sealing Ring in  
Sealing Ring  
Groove  
Before using your pressure cooker for the first time, remove the seaing ring by simply  
pulling it out of the inside rim of the cover. Wash ring, cover, body, trivet, and steamer  
basket in hot, sudsy water to remove any packaging material and white manufacturing  
lubricant. Rinse all parts with warm water and dry. Then, replace the sealing ring, being  
careful to fit it under the lock pin (Fig. C) and the stop tabs (Fig. D) which are located  
on the inside rim of the cover.  
Fig  D  
Stop Tab  
3
 
How To uSe  
now that you are familiar with the various parts of the pressure cooker, it is important to read the following general information  
about pressure cooking and the specific step-by-step instructions before you begin to cook.  
Because pressure cooking is a moist heat cooking method, it always requires a cooking liquid. Some of this liquid is changed into steam  
to create pressure within the unit. This liquid is usually water. However, some recipes will call for other liquids, such as wine, which  
will contribute a unique flavor to the finished dish.Very little moisture is lost during the pressure cooking process. Therefore, only about  
1 cup more liquid than is desired in the finished dish is needed.  
To assure the very best results every time, carefully follow these step-by-step instructions  
Fig  E  
for pressure cooking:  
1. prepare food according to the directions in the recipe you have selected. If a larger quantity  
is desired, you may double ingredients. Be sure not to overfill the pressure cooker (see  
page 6).  
Loop Ends  
position the trivet in the cooker so the loop  
ends are towards the bottom of the cooker.  
2. For vegetables, soups, rice, seafood, and desserts, skip to step 4. Recipes for most meats  
and poultry will call for browning before you begin to pressure cook. Do not preheat the  
Fig  F  
pressure cooker. pour cooking oil into pressure cooker. Turn heat selector to medium and  
brown food prior to pressure cooking. Caution: If cookware is overheated excessively  
when empty, the bottom may warp or melt. If melting occurs, do not remove cookware  
from the cooking surface until the cookware has cooled completely.  
3. Sear thoroughly on all sides until food is deep brown and crisp. Lower heat, if necessary,  
to prevent burning. Season to taste. Remove pressure cooker from heat and allow to cool  
slightly before adding liquid to pressure cooker.  
Vent Pipe  
Vent Pipe  
4. Pour liquid into the pressure cooker, as specified in the recipe or cooking chart  
pressure cooking always requires a cooking liquid. Failure to put liquid in the pressure  
cooker may cause scorching of food and possible damage to the pressure cooker and  
stovetop.  
Air Vent/  
Cover Lock  
For foods that have been browned, place the cover on quickly to prevent the loss of liquid  
through evaporation. For all foods, follow recipe instructions. place the trivet and steamer  
basket, if needed, into the cooker. If using the trivet, position it in the cooker so the loop  
ends are towards the bottom of the cooker (Fig. E). Cook foods together that require the  
same amount of cooking time. Seasoning may be added before or after cooking. you  
may find that you add less seasonings to pressure cooked foods since they retain their  
natural flavors.  
”  
Mark  
Fig  G  
IMPORTANT: Always look through the vent pipe to make certain that it is clear before  
closing the cover (Fig. F).  
5. To close the cover, place the cover over the body (Fig. G), aligning the “” mark on the  
cover with the arrow on either of the body handles. Move the cover slightly until it drops  
into position.  
Rotate the cover clockwise until the cover handles are directly above the body handles.  
The pressure cooker is completely closed when the cover handles are directly above  
the body handles (Fig. H). Do not try to rotate it beyond this point.  
Fig  H  
6. place the pressure regulator on the vent pipe and rotate clockwise until the lever on the  
regulator is aligned with the pressure arrow (Fig. I). note: It may be necessary to apply  
slight pressure when positioning the regulator on the vent pipe to seat it properly.  
Pressure  
Regulator  
7. Using a high heat setting, heat the pressure cooker.As pressure is building, a small amount  
of steam will be released from the pressure regulator. you will know your cooker has  
reached 15 pounds pressure when you hear and/or see a steady flow of steam releasing  
from the pressure regulator. Begin cooking time when this occurs and lower the heat as  
necessary to maintain a very slow, steady flow of steam from the pressure regulator.  
S
A
E
L
R
E
T
R
U
S
E
R
Pressure  
Arrow  
Lever  
nOTE: The air vent/cover lock may move up and down a few times when cooking first  
begins. Steam will be noticeable. This is normal. Air is being vented out of the cooker.  
Once the cooker has sealed, the air vent/cover lock will remain in the up position until  
pressure is released. The overpressure plug will rise slightly and seal as well.  
Fig  I  
4
 
8. Cook for the length of time indicated in the recipe or cooking chart. If excess steam is allowed to escape, too much liquid will  
evaporate and food may scorch. never leave your pressure cooker unattended at high heat settings. It could boil dry, overheat,  
and cause damage to the pressure cooker and stovetop. When cooking time is complete, turn off burner. If using an electric  
stove, remove pressure cooker from burner. Caution: Lift pressure cooker to remove it from burner  Sliding cookware  
can leave scratches on stovetops  
9. Reduce pressure according to the recipe or cooking chart instructions. If the instructions say “Let the pressure drop of its own  
accord,” set the pressure cooker aside to cool until pressure is completely reduced. If the instructions state, “Release pressure  
quickly,” you can release pressure safely using either of the following quick cool methods:  
A) Turn the pressure regulator/steam release valve counter-clockwise until the lever on  
Pressure Regulator/Steam  
the regulator is aligned with the steam release arrow (Fig. J). Steam will be rapidly  
released.  
Release Valve  
Caution: Misuse of the cooker (such as overfilling, failing to follow procedures for  
soaking dry beans and peas, failure to use a covered bowl when preparing rice, or  
quick cooling when the recipe calls for letting the pressure drop of its own accord) can  
result in liquid and/or food particles being simultaneously released with the steam.  
S
A
E
L
R
E
T
R
U
S
E
R
If this occurs, turn the pressure regulator/steam release valve clockwise until the lever  
on the regulator is aligned with the pressure arrow. Steam, liquid, and food will no  
longer be released. Finish reducing pressure quickly by cooling the pressure cooker  
under a running water faucet or pour cold water over it until pressure is completely  
reduced. pressure is completely reduced when the air vent/cover lock has dropped.  
Lever  
Quick Steam  
Release Position  
Fig  J  
After removing cover, look through the vent pipe to make sure it is clear. If it is blocked or partially blocked, clean it with  
a small brush or pipe cleaner.  
B) Cool the pressure cooker under a running water faucet or pour cold water over it until pressure is completely reduced.  
pressure is completely reduced when the air vent/cover lock has dropped.  
If the air vent/cover lock remains in its raised position, there is still pressure inside the pressure cooker. Continue to cool  
until the air vent/cover lock drops.  
10. After pressure has been completely reduced, remove the cover. To open the cover, turn it counterclockwise until the “” on the  
cover aligns with the arrow on either of the body handles. Then, lift the cover toward you to keep any steam away from you.  
If the cover turns hard, there still may be some pressure in the unit. Do not force the cover off  Continue to cool the pressure  
cooker until the air vent/cover lock has dropped and the cover turns easily.  
11. If you have used the steamer basket, use potholders to grab the two handles on the sides of the steamer basket and carefully  
lift the basket out of the cooker. Food is ready to serve.  
12. your pressure cooker is now ready to clean. Remove pressure regulator and sealing ring and clean as described in the Care  
and Maintenance section found on pages 7 and 8.  
imPoRTaNT SafeTy iNfoRmaTioN  
Cooking under pressure enables you to prepare food both quickly and deliciously. If used properly, your pressure cooker is one of the  
safest appliances in your kitchen. To insure safe operation, make sure you always observe the following simple rules whenever you use  
the pressure cooker:  
1  Never overfill the pressure cooker  
2  Always add cooking liquid  
3  Always look through the vent pipe before closing the cooker to make sure it is clear  
4  Always fully close the pressure cooker  
5  Never open the cooker when it contains pressure (when the air vent/cover lock is in the up position, there is pressure in  
the cooker)  
6  Replace the overpressure plug when it becomes hard, deformed, cracked, worn or pitted, or when replacing the sealing  
ring  Replace the sealing ring when it becomes hard, deformed, cracked, worn, pitted, or soft and sticky  
So that you understand the importance of these instructions, we would like to acquaint you with the reasons for them:  
1. Never overfill the pressure cooker  The pressure regulator is designed to maintain cooking pressures at a safe level. It relieves excess  
pressure through the vent pipe as a very, slow steady flow of steam escapes. The overpressure plug is a secondary pressure relief valve  
5
 
which is designed to release excess pressure if something interferes with the pressure regulator’s operation. neither can perform their  
function if they are plugged or blocked. plugging or blocking can occur if the cooker is overfilled. Many foods tend to expand when  
cooked. If the cooker is overfilled, expansion of food may prevent the pressure relief devices from functioning. Therefore, never fill  
the pressure cooker over 23 full.  
For most foods, it is safe to fill the pressure cooker up to 23 full. There are a few foods like rice, dry beans and peas, and soups which  
expand so much when cooking that the cooker should never be more than 12 full. Also, dry beans and peas must be presoaked (see  
page 31). And rice must be cooked in a bowl (see page 33). There are some foods that expand so much as a result of foaming, froth-  
ing, and sputtering that you should never pressure cook them.  
Never pressure cook applesauce, cranberries, rhubarb,  
Fig  K  
pearl barley, cereals, pastas, grains, dried soup mixes,  
or any dried beans and peas which are not listed in the  
chart on page 32  
2
1
RIGHT  
WRONG  
For your convenience, both the 3 and ⁄2 full levels are  
marked by indentations on the side of the pressure cooker  
2
body. The upper marking indicates the 3 full level and  
the lower the 2 full level. In addition, in each section of  
the recipes you will find instructions on the maximum fill  
level for each type of food.  
Follow specific recipe for the amount of liquid that should be  
added to the pressure cooker  The liquid will not necessarily come  
up to the fill line  
1
Reminder: When cooking rice, dry beans and peas, and soups,  
the cooker should never be more than 12 full  
When cooking any food, do not let any portion extend above  
the maximum fill mark (see Fig. K).  
2. Always add cooking liquid  If an empty pressure cooker is left on a hot burner or if a cooker boils dry and is left on a heated  
burner, the cooker will overheat excessively causing discoloration or warping of the cooker, possible melting of the cooker  
bottom, and damage to the stovetop. If melting occurs, do not remove cooker from the cooking surface until the cooker has  
cooled completely.  
3. Always look through the vent pipe before using the cooker to make sure it is clear  If the vent pipe is plugged, the pressure  
regulator cannot release steam and thus cannot relieve excess pressure. pressure may then build to unsafe levels. To clean the  
vent pipe, see page 7.  
4. Always fully close the pressure cooker  The cover handles must be directly above the body handles. your pressure cooker  
has specially designed lugs on the cover and body which lock the cover in place when the cooker is fully closed. However, if  
the cooker is not fully closed, the lugs cannot lock the cover onto the body. It’s possible that pressure could build inside the  
cooker and cause the cover to come off and result in bodily injury or property damage. Always be sure the cover handles are  
directly above the body handles (see page 4, Fig. H). Do not turn past handle alignment.  
5. Never open the cooker when it contains pressure  The air vent /cover lock provides a visual indication of pressure inside the  
unit. When it is up, there is pressure. When it is down, there is no pressure in the cooker, and it can be opened. If the pressure  
cooker is opened before all of the pressure is released, the contents of the cooker will erupt and could cause bodily injury or  
property damage.  
6. Replace the overpressure plug if it becomes hard, deformed, cracked, worn or pitted, and when replacing the sealing  
ring  Failure to replace the overpressure plug could result in bodily injury or property damage  The overpressure plug is a  
secondary pressure relief valve which is designed to relieve excess pressure by releasing from the cooker cover in the event that  
the vent pipe should become blocked. The overpressure plug is made of rubber, and when new, is soft and pliable. Over time,  
depending on the frequency and type of use, rubber becomes hard and inflexible. When hard and inflexible, the overpressure  
plug loses its ability to act as a secondary pressure relief valve. It should be replaced immediately.  
Should the overpressure plug ever be forced out of the cover due to excess pressure while cooking, it is important to call the  
Test Kitchen at 1-800-368-2194. Do not attempt to replace the overpressure plug.  
6
 
CaRe aNd maiNTeNaNCe  
1. All parts of your pressure cooker, including the sealing ring and pressure regulator, are fully immersible for easy cleaning.  
When washing the unit, however, the sealing ring should always be removed to allow easy cleaning of the inside rim of the  
cover. The sealing ring should be washed in hot, sudsy water after each use.  
2. To be sure the vent pipe is clear, hold the cover up to the light and look through  
the vent pipe. Clean it with a small brush or pipe cleaner if it is blocked or  
partially blocked (Fig. L). Also clean the vent pipe nut as shown.  
3. Take care not to overheat your stainless steel pressure cooker. Very high heat  
can sometimes cause vari-colored stains, called heat tints, in stainless steel. Heat  
tints can usually be removed by scouring with Kleen Kingcleaner for copper  
and stainless steel or any other fine, non-abrasive kitchen cleanser.  
Fig  L  
To bring out its luster, the outside surface of stainless steel pressure cookers can  
be cleaned occasionally with a silver polish or any other fine, non-abrasive polish. The repeated use of metal pot scours may  
dull the brightness of stainless steel. If food residue adheres to the pressure cooker body, clean with a vegetable brush, a fine  
steel wool pad, or a fine kitchen cleanser.  
4. Occasionally remove the air vent/cover lock in the pressure cooker cover handle for clean-  
Fig  M  
ing. To remove the air vent/cover lock, place your finger over the hole in the cover handle  
and remove the rubber gasket from the air vent/cover lock on the underside of the cover  
(Fig. M). push the air vent/cover lock through the top of the cover and wash it and the  
gasket in hot sudsy water. The metal shaft of the air vent/cover lock may be cleaned with  
Rubber  
Gasket  
a nylon mesh pad. Clean the hole in the cover handle with a small brush. After cleaning,  
reinsert the metal shaft of the air vent/cover lock from the top side of the cover down  
through the cover handle hole (Fig. n). place a finger over the handle hole (to keep the  
cover lock from falling out) and turn the cover over. Wet the rubber gasket and push onto  
the end of the metal shaft until it snaps into the groove on the shaft. The gasket should  
fit loosely in the groove.  
Fig  N  
Cover  
Handle  
Hole  
The overpressure plug can also be removed for cleaning by pushing it out of its opening  
from the top of the cover handle. After cleaning, reinsert it by pushing the domed side of  
the plug into the opening from the underside of the cover, until the bottom edge is fully and  
evenly seated against the underside of the cover (Fig. O). When the overpressure plug is  
properly installed, the word (TOp) will be visible on the overpressure plug when viewing  
the outside of the cover.  
5. When not in use, store your pressure cooker in a dry place with the cover inverted  
on the body. If the cover is locked on, unpleasant odors may form inside the unit  
and the sealing ring could be damaged.  
Top  
Fig  O  
6. Do not strike the rim of the pressure cooker with any cooking utensil because this  
could cause nicks in the rim which may allow steam to escape and prevent the  
pressure cooker from sealing. As is the case with all cookware, avoid chopping  
or cutting food inside the cooker with a knife or other sharp utensil.  
7. Each time you clean or use your pressure cooker, check to be sure the bottom has  
Overpressure Plug  
not been damaged. nicks and scratches may leave sharp edges that can damage  
stovetops or other smooth surfaces. Lift pressure cooker to remove it from burner.  
Sliding cookware can leave scratches on stovetops.  
8. If the body or cover handles become loose, tighten them with a screwdriver.  
9. Should you experience any difficulties with the air vent/cover lock mechanism, located in the cover handle, send the cover  
to the presto Factory Service Department for servicing (see page 43).  
10. The overpressure plug and rubber gasket of the air vent/cover lock may shrink, become hard, unusually soft, deformed,  
cracked, worn or pitted with normal use. Exposure to high heat, such as a warm burner or oven top, will cause these parts  
to deteriorate rapidly. When this happens, replace the overpressure plug and small rubber gasket of the air vent/cover lock.  
Replace the sealing ring and overpressure plug at least every two years.  
7
 
Leakage between the cover and body is usually caused by shrinkage of the sealing ring after prolonged use. Replace the seal-  
ing ring. Whenever you replace the sealing ring, replace the overpressure plug also.  
11. The formation of a small amount of moisture under the pressure regulator is normal when cooking first begins. It is the result  
of the temperature of the regulator being lower than the rest of the unit.  
A small amount of steam or moisture may also be visible around the overpressure plug and air vent/cover lock as cooking  
begins. It should stop when pressure begins to build and the overpressure plug and air vent/cover lock seal. If leakage contin-  
ues, clean or replace the overpressure plug and/or air vent/cover lock gasket. The pressure cooker will not seal if the gasket  
for the air vent/cover lock is cracked.  
Do not operate your pressure cooker with continual leakage  If the preceding steps do not correct the problem, return the  
entire unit to the presto Factory Service Department (see page 43).  
12. If the pressure cooker becomes difficult to open or close, the sealing ring may have expanded and should be replaced.  
If for any reason the pressure cooker cannot be opened, contact the Consumer Service Department in Eau Claire, WI at  
1-800-877-0441.  
Any maintenance required for this product, other than normal household care and cleaning, should be performed by the presto  
Factory Service Department (see page 43).  
HelPful HiNTS  
your favorite recipes may be adjusted for cooking in the pressure cooker by following the general directions in this book for  
the particular type of food being cooked. Decrease the cooking time for your recipe by 23 since pressure cooking is much faster  
than ordinary cooking methods. For example, if your ordinary cooking method requires 45 minutes, in the pressure cooker  
the cooking time will be 15 minutes. Because there is very little evaporation, the amount of liquid used should be decreased.  
Use about 1 cup more liquid than you’ll desire in your finished dish. But, remember, there must always be water or some other  
liquid in the pressure cooker to produce the necessary steam.  
Use the trivet and steamer basket when it is desirable to cook foods out of the cooking liquid. When foods are pressure cooked  
out of the liquid, flavors will not intermingle. Therefore, it is possible to cook several foods at once, as long as they have similar  
cooking times.  
Many different cooking liquids can be used in a pressure cooker. Wine, beer, bouillon, fruit juices, and of course water all make  
excellent cooking liquids in the pressure cooker.  
If a recipe says to cook 0 minutes, release pressure immediately after pressure cooker reaches cooking pressure.  
Release pressure quickly after cooking delicate foods such as custards, fresh vegetables, and serving size pieces of meat. For  
other foods, like roasts and stews, let the pressure drop of its own accord.  
Beautiful desserts and side dishes can be prepared in the pressure cooker using individual or small metal molds or glass custard  
cups, which are ovenproof. Fill molds 23 full to allow for expansion of food, and fit them loosely into the pressure cooker in  
the steamer basket. Do not fill the pressure cooker over 23 full.  
When pressure cooking at high altitudes, the cooking time needs to be increased 5% for every 1000 feet above the first 2000  
feet. Following this rule, the times should be increased as follows:  
3000 ft. . . . . . . . 5%  
4000 ft. . . . . . . .10%  
5000 ft. . . . . . . . . . . 15%  
6000 ft. . . . . . . . . . . 20%  
7000 ft. . . . . . . . . . . 25%  
8000 ft. . . . . . . . . . . 30%  
Because pressure cooking times are increased at altitudes above 2000 feet, an additional 1 cup cooking liquid will be  
needed.  
If you have any questions on recipes, time charts, or the operation of your pressure cooker, call or write: Test  
Kitchen, national presto Industries, Inc., 3925 north Hastings Way, Eau Claire, Wisconsin 54703-3703, phone  
1-800-368-2194 (e-mail: contact@Gopresto.com). When writing, please include a phone number and a time when you can be  
reached during weekdays, if possible. Written inquiries will be answered promptly by letter or telephone.  
8
 
QueSTioNS aNd aNSweRS  
Occasionally the cover is hard to open or close. What causes this? What should I do?  
In order for pressure to build inside your pressure cooker, the unit has a special cover which provides an airtight fit. Because of this,  
you may find that on occasion the cover may be difficult to open or close. The following suggestions will help if this happens:  
If the cover seems hard to close, be sure you have aligned the “” mark on the cover with the arrow on either of the body handles.  
Move the cover until it drops into position. Then, press down firmly on the cover handles and rotate the cover clockwise until  
the cover handles are directly above the body handles.  
If, after browning meat or poultry, the cover is difficult to close, it may be due to  
expansion of the pressure cooker body from heating. Remove the cover and allow the  
pressure cooker body to cool slightly and try again. Do not place the pressure cooker  
back on the burner until it is fully closed.  
If necessary, to help make the cover easier to open and close, a very light coating  
of cooking oil may be applied to the underside of the lugs on the pressure cooker  
body (Fig. p) and/or on the sealing ring. Use a pastry brush, a piece of cloth, or your  
Apply Cooking  
Oil Here  
fingertips and be sure to wipe off any excess oil.  
Fig  P  
What can be done if the food prepared in the pressure cooker has more liquid than  
desired?  
Simmer to evaporate the excess liquid. next time you prepare the same recipe, you may want to use a tablespoon or two less  
liquid.  
How does one prevent overcooking?  
Remember to begin timing as soon as you hear and/or see a steady flow of steam escaping from the pressure regulator. Reduce heat  
to maintain a very slow, steady flow of steam. It is very important to accurately time the cooking period. A prestokitchen timer  
is very helpful for this purpose. Also be sure to follow the recipe instructions for cooling the pressure cooker.  
What if the food is not completely done after the recommended cooking time?  
Simply bring the cooker back up to pressure and cook the food a minute or two longer.  
How do I know my pressure cooker is operating properly?  
When a steady flow of steam escapes from the pressure regulator, you will know your cooker is functioning correctly.  
When cooking first begins, is it normal for steam to escape and moisture to form on the cover and between the handles?  
It is normal for steam to escape and a slight amount of moisture leakage to form on the cover and between the handles when cook-  
ing first begins. If leakage continues, the cover handles may not be fully aligned with the body handles and, therefore, the cover  
lock cannot engage.  
Is it normal for the air vent/cover lock to rise up partially and drop back down when cooking first begins?  
It is possible that the air vent/cover lock will move up and down slightly when cooking first begins. Do not be concerned. The air  
vent/cover lock will remain in the up position once the cooker has sealed. However, if the air vent/cover lock continues to move  
up and down or rises partially, tap it lightly with the tip of a knife. If it does not rise once you have tapped it, the following may  
be occurring:  
1. The burner is not hot enough.  
2. The cooker is not fully closed (see page 4).  
3. There is insufficient liquid to form steam.  
4. The gasket for the air vent/cover lock needs to be replaced (see page 7).  
9
 
SouPS aNd SToCkS  
The pressure cooker is perfect for preparing delicious, nourishing soups and stocks in minutes instead of the hours taken by ordi-  
nary methods.  
Stocks form the base for most great soups and sauces and you can even substitute a stock for water in many recipes to add extra  
flavor. Traditionally, stocks are made by simmering bones and scraps for hours to extract all their flavor. With the pressure cooker,  
you can do the same thing in just minutes by following the simple directions on the following pages.  
We’ve also included a few favorite soup recipes and, if you have a favorite recipe of your own, try it in the pressure cooker using  
one of the recipes in this book as your guide. If adding dried vegetables, they must first be soaked according to directions on page  
31. Do not pressure cook soups containing barley, rice, pasta, grains, dry beans and peas which are not listed in the chart  
on page 32, and dried soup mixes because they have a tendency to foam, froth, and sputter and could clog the vent pipe.  
The recipes in this section may be doubled. Be sure not to fill the pressure cooker over 1  
increased, the cooking time remains the same.  
2  
full (see page 6). When the recipe is  
FOR SOUPS AND STOCKS,  
DO NOT FILL PRESSURE COOKER OVER 1  
FULL!  
2  
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR  
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.  
CHICKEN SOUP   
112 pounds chicken, cut into  
serving pieces  
1 teaspoon salt  
1 carrot, diced  
1 small onion, diced  
4 cups water  
1 stalk celery, chopped  
place all ingredients in cooker. Close cover securely. place pressure regulator on vent pipe and COOK  
15 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE  
PRESSURE REGULATOR  Let pressure drop of its own accord. Remove pieces of chicken from  
cooker and let cool. Skim off fat. Remove meat from bones and return meat to cooker. Heat through.  
nutrition Information per Serving  
4 servings  
236 Calories, 9 g Fat, 104 mg Cholesterol  
Delicious Soups From Chicken Soup...  
CHICKEN SOUP STOCK — Strain Chicken Soup to make stock.  
CHICKEN NOODLE SOUP — Add finely chopped carrot, celery, and onion to Chicken Soup. Salt  
and pepper to taste. Bring to a boil, add noodles and simmer, uncovered, 20 minutes.  
4 servings  
CHICKEN DUMPLING SOUP—Mix together 1 beaten egg, or 2 egg whites, 34 teaspoon salt, and  
1
2
cup skim milk. Stir in 118 cups flour. Drop mixture from teaspoon into bubbling Chicken Soup in  
cooker. Simmer dumplings uncovered 6 minutes.  
4 servings  
CHICKEN RICE SOUP Add 2 cups cooked rice and 2 cups cooked diced vegetables of your choice  
to Chicken Soup. Salt and pepper to taste. Heat through.  
4 servings  
10  
 
BROWN BEEF SOUP   
1
112 pounds lean beef, cut into  
4
cup diced carrots  
1 inch cubes  
1 small bay leaf  
1
1
1 tablespoon vegetable oil  
6 cups water  
teaspoon pepper  
cup chopped celery  
8
4
112 tablespoons salt  
1 teaspoon parsley flakes  
1
2
cup diced onion  
pour vegetable oil into cooker. Turn heat selector to medium and brown beef. Add water and bring to  
a boil. Skim off fat. Add remaining ingredients. Close cover securely. place pressure regulator on vent  
pipe and COOK 15 MINUTES WITHAVERY SLOW, STEADY FLOW OF STEAM ESCAPING  
FROM THE PRESSURE REGULATOR  Let pressure drop of its own accord.  
nutrition Information per Serving  
6 servings  
122 Calories, 10 g Fat, 20 mg Cholesterol  
Delicious Soups From Brown Beef Soup...  
BROWN BEEF SOUP STOCK — Strain Brown Beef Soup to make stock.  
ONION SOUP pour 3 tablespoons vegetable oil into cooker and sauté 112 cups thin-  
ly sliced onions. Stir onions into 6 cups Brown Beef Soup Stock in cooker. Season with  
1
4  
teaspoon pepper. Close cover securely. place pressure regulator on vent pipe and COOK 2 MINUTES  
WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE  
REGULATOR  Let pressure drop of its own accord. Ladle into soup bowls. Top with parmesan cheese.  
If desired, garnish with croutons or toasted French bread.  
6 servings  
VEGETABLE SOUP Add 4 cups cooked diced veg tables of your choice to Brown Beef Soup. Salt  
and pepper to taste and heat through.  
8 servings  
BEEF TOMATO SOUP — Add 2 cups tomato juice, 1 cucooked rice, and 1 teaspoon salt to Brown  
Beef Soup. Heat through.  
8 servings  
BLACK BEAN SOUP   
2 cups dried black beans  
112 teaspoons dried oregano  
1
1
cup vegetable oil  
2
teaspoon allspice  
4
1 tablespoon salt  
2 cups sliced carrots, 34-inch thick  
4 cups chicken stock or broth  
1 tablespoon packed brown sugar  
2 teaspoons white wine vinegar  
• • • • • • •  
Water  
1 tablespoon olive or vegetable oil  
1 cup chopped onion  
3 cloves garlic, minced  
1-2 jalapeño chiles, seeded,  
deveined, minced  
1 cup loosely packed fresh cilantro,  
chopped  
1 tablespoon chili powder  
Salt  
1
Soak beans overnight in 4 cup oil, 1 tablespoon salt, and water to well cover beans; drain. This is  
necessary to prevent foaming and frothing, see page 31. pour olive oil in pressure cooker. Sauté onion,  
garlic, chiles, chili powder, oregano, and allspice for 2 minutes. Stir in carrots, beans, chicken stock,  
brown sugar, and vinegar. Close cover securely. place pressure regulator on vent pipe and COOK 15  
MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE  
PRESSURE REGULATOR  Let pressure drop of its own accord. Remove 1 cup of bean mixture,  
place in blender and purée until smooth. Return to pressure cooker and stir in fresh cilantro. Season  
to taste with salt.  
nutrition Information per Serving  
8 servings  
280 Calories, 10 g Fat, 0 mg Cholesterol  
11  
 
SEAFOOD GUMBO   
1 tablespoon vegetable oil  
1 pound sole fillets, cut into  
2-inch pieces  
1 pound shrimp  
2 onions, coarsely chopped  
3 tomatoes, skinned and  
coarsely chopped  
1 clove garlic, minced  
2 sprigs parsley, chopped  
1 teaspoon thyme  
3 stalks celery, sliced  
2 cups frozen, cut okra  
• • • • • • •  
1
4
cup tomato paste  
2 cups chicken bouillon  
pour vegetable oil into cooker. Turn heat selector to medium and sauté onions. Stir in tomatoes, garlic,  
parsley, thyme, and chicken bouillon. Close cover securely. place pressure regulator on vent pipe and  
COOK 3 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM  
THE PRESSURE REGULATOR  Let pressure drop of its own accord. place fish, shrimp, celery, and  
okra in cooker. Close cover securely. place pressure regulator on vent pipe and COOK 1 MINUTE  
WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE  
REGULATOR  Release pressure quickly. Gently stir in tomato paste and simmer, uncovered, to  
thicken. Garnish with crab, if desired.  
nutrition Information per Serving  
8 servings  
167 Calories, 4 g Fat, 127 mg Cholesterol  
MINESTRONE   
112 pounds lean beef, cut into  
1-inch cubes  
1 tablespoon vegetable oil  
6 cups water  
1 clove garlic, minced  
• • • • • • •  
1 16-ounce can cut green beans,  
drained  
1 onion, diced  
1 15-ounce jar Great Northern  
Beans  
1 8-ounce can tomatoes, cut  
into bite size pieces  
4 ounces Polish sausage, thinly  
sliced  
2 carrots, sliced  
1
cup chopped celery  
4
2 teaspoons salt  
1
teaspoon pepper  
4
2 tablespoons parsley flakes  
1 bay leaf  
2 ounces fine noodles  
112 teaspoons sweet basil  
pour vegetable oil into cooker. Turn heat selector to medium and brown beef. Add water, onions, car-  
rots, celery, salt, pepper, parsley flakes, bay leaf, sweet basil, and garlic. Close cover securely. place  
pressure regulator on vent pipe and COOK 15 MINUTES WITHAVERY SLOW, STEADY FLOW  
OF STEAM ESCAPING FROM THE PRESSURE REGULATOR  Let pressure drop of its own  
accord. Add green beans, great northern beans, tomatoes, polish sausage, and noodles. SIMMER un-  
covered 10 MInUTES. Garnish with parmesan cheese, if desired.  
nutrition Information per Serving  
8 servings  
319 Calories, 13 g Fat, 73 mg Cholesterol  
12  
 
POTATO SOUP    
1
1 tablespoon vegetable oil  
1 cup finely chopped onions  
4
teaspoon dried basil  
• • • • • • •  
1
cup finely sliced celery  
1 12-ounce can evaporated  
skim milk  
2
4 cups peeled, diced potatoes  
3 cups chicken broth  
Salt  
1
teaspoon white pepper  
4
Heat vegetable oil in pressure cooker over medium heat. Sauté onion and celery until soft. Add all  
remaining ingredients except evaporated skim milk to pressure cooker. Close cover securely. place  
pressure regulator on vent pipe and COOK 5 MINUTES WITH A VERY SLOW, STEADY FLOW  
OF STEAM ESCAPING FROM THE PRESSURE REGULATOR  Let pressure drop of its own  
accord. Remove 2 cups of potato mixture; place in blender or food processor and process until smooth.  
Return to pressure cooker and stir in evaporated milk. Season to taste with salt.  
nutrition Information per Serving  
6 servings  
160 Calories, 2 g Fat, 2 mg Cholesterol  
ZESTY HOMEMADE CHILI   
1
2 pounds ground beef  
1 large onion, chopped  
1 green pepper, chopped  
1 8-ounce can tomato sauce  
1 cup water  
2
teaspoon oregano  
1 teaspoon ground cumin  
2 cloves garlic, finely chopped  
1 teaspoon salt  
• • • • • • •  
1 tablespoon chili powder  
1 16-ounce can kidney beans,  
drained and rinsed  
1
1
teaspoon cayenne pepper  
teaspoon black pepper  
4
2
Turn heat selector to medium and brown meat, onion, and green pepper.Add remaining ingredients except  
kidney beans. Close cover securely. place pressure regulator on vent pipe and COOK 5 MINUTES  
WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE  
REGULATOR  Let pressure drop of its own accord. Stir in kidney beans and heat through.  
nutrition Information per Serving  
8 servings  
302 Calories, 15 g Fat, 76 mg Cholesterol  
13  
 
Seafood  
When steamed, fish and seafood are both light and delicious. pressure cooking is an ideal way to prepare these favorites. And,  
because most seafood cooks fast, many vegetables can be prepared at the same time in the pressure cooker saving even more time  
and work.  
The cooking time required is directly related to the thickness of the seafood. To be safe, if the fish you are cooking seems thin for  
its weight or if it weighs less than the recipe specifies, reduce the cooking time. Overcooking tends to toughen seafood. If the fish  
or seafood is not done, bring the cooker back up to pressure and cook the food a minute or two longer.  
2
The recipes in this section may be doubled. Be sure not to fill the pressure cooker over 3 full (see page 6). When the recipe is  
increased, the cooking time remains the same. Because the water in the seafood recipes is used for steaming and the cooking time  
is unchanged, it is not necessary to increase the amount of water (see note on Shrimp Jambalaya recipe).  
FOR FISh AND SEAFOOD,  
DO NOT FILL PRESSURE COOKER OVER 23 FULL!  
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR  
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.  
MARINATED TUNA   
1 pound tuna steak, 1 inch thick  
2 cloves garlic, minced  
1 teaspoon ginger  
1
cup lemon juice  
4
1
1 tablespoon soy sauce  
2 tablespoons olive oil  
2
teaspoon black pepper  
1 cup water  
place tuna steaks in a shallow glass dish. Combine remaining ingredients except water; pour over tuna.  
Marinate for 30 minutes, turning fish once. Remove tuna from marinade and place in steamer basket.  
pour marinade and water into cooker. position trivet in cooker. place tuna steaks in steamer basket on  
trivet. Close cover securely. place pressure regulator on vent pipe and COOK 3 MINUTES WITH A  
VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULA-  
TOR  Release pressure quickly.  
nutrition Information per Serving  
4 servings  
170 Calories, 6 g Fat, 52 mg Cholesterol  
LEMON ’N DILL COD, NEW POTATOES, AND BROCCOLI   
1 pound frozen cod fillets,  
1-inch thick  
112 cups water  
6 small new potatoes, quartered  
2 cups broccoli, cut into bite  
size pieces  
Dill weed  
1
teaspoon lemon pepper  
Salt  
2
Cut fish into 4 pieces. Sprinkle with dill weed, lemon pepper, and salt. pour 112 cups water into cooker.  
position trivet in cooker. Arrange fish, potatoes, and broccoli in steamer basket on trivet. Close cover  
securely. place pressure regulator on vent pipe and COOK 2 MINUTES WITH A VERY SLOW,  
STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR  Release  
pressure quickly.  
nutrition Information per Serving  
4 servings  
170 Calories, 1 g Fat, 56 mg Cholesterol  
14  
 
SHRIMP JAMBALAYA   
1
1 cup long grain white rice  
teaspoon pepper  
teaspoon allspice  
Pinch each, cayenne, chili  
powder, and basil  
8
1
112 cups water  
• • • • • • •  
8
112 cups water  
• • • • • • •  
2 tablespoons vegetable oil  
1 16-ounce can tomatoes  
1 4-ounce can sliced mushrooms  
1 pound medium shrimp,  
shelled and deveined  
1 clove garlic, minced  
1
cup chopped onion  
pound precooked ham, diced  
2
1
1
2
green pepper, cut into strips  
2
2 teaspoons salt  
(Note: If increasing recipe, increase proportionately the amount of water placed in the metal bowl. Do  
not increase the amount of water poured into the cooker because this water is used for steaming and  
the cooking time remains the same.)  
Combine rice and 112 cups water in a metal bowl which will fit loosely in cooker. Cover bowl firmly  
with aluminum foil. pour 112 cups water into cooker. place bowl in steamer basket in cooker. Close  
cover securely. place pressure regulator on vent pipe and COOK 5 MINUTES WITH A VERY  
SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR  
Let pressure drop of its own accord. Open cooker and set rice aside to steam. Remove steamer basket  
and remaining water.  
pour vegetable oil into cooker. Turn heat selector to medium and sauté garlic and onion until golden  
brown. Stir in ham. Add seasonings, tomatoes, and mushrooms; mix well. Stir in shrimp and sprinkle  
green pepper strips over all. Close cover securely. place pressure regulator on vent pipe and COOK  
5 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE  
PRESSURE REGULATOR  Release pressure quickly. Remove cover and stir in rice. Let stand 5  
minutes before serving.  
nutrition Information per Serving  
6 servings  
317 Calories, 10 g Fat, 137 mg Cholesterol  
“SCAMPI-STYLE” SHRIMP   
3
1
pound medium raw shrimp,  
shelled and deveined  
4
teaspoon salt  
4
112 cups water  
3 tablespoons margarine  
1 tablespoon minced green onion  
5 cloves garlic, minced  
• • • • • • •  
2 tablespoons minced parsley  
1
4
teaspoon grated lemon peel  
Tabasco sauce  
2 teaspoons lemon juice  
pat shrimp dry with paper towels. place margarine in cooker. Turn heat selector to medium and melt  
margarine. Sauté onion and garlic. Stir in lemon juice and salt. Cook until bubbly. pour into metal bowl  
which will fit loosely in cooker. Stir in shrimp. Cover bowl firmly with aluminum foil. pour water into  
cooker. place bowl in steamer basket in cooker. Close cover securely. place pressure regulator on vent  
pipe and COOK 3 MINUTES WITHA VERY SLOW, STEADY FLOW OF STEAM ESCAPING  
FROM THE PRESSURE REGULATOR  Release pressure quickly. Stir in parsley, lemon peel, and  
Tabasco sauce.  
nutrition Information per Serving  
6 servings  
111 Calories, 7 g Fat, 86 mg Cholesterol  
15  
 
HADDOCK IN CHEESE SAUCE   
2 tablespoons margarine  
2 tablespoons flour  
1 cup grated processed  
American cheese  
1
teaspoon salt  
Pepper  
2 pounds haddock fillets  
2
112 cups water  
1 cup skim milk  
Melt margarine in saucepan. Stir in flour, salt, and pepper. Gradually stir in milk, cooking until smooth  
and thick. Stir in cheese. place haddock fillets in metal bowl which will fit loosely in cooker. pour  
cheese sauce over fillets. Cover bowl firmly with aluminum foil. pour water into cooker. place bowl  
in steamer basket in cooker. Close cover securely. place pressure regulator on vent pipe and COOK  
5 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE  
PRESSURE REGULATOR  Release pressure quickly.  
nutrition Information per Serving  
6 servings  
277 Calories, 11 g Fat, 116 mg Cholesterol  
VARIATION: Substitute scallops for haddock fillets  
POACHED HALIBUT WITH VEGETABLES   
1 9-ounce package frozen  
pea pods  
112 cups water  
2 halibut steaks, 1 inch thick  
2 tablespoons lemon juice  
1 tablespoon vegetable oil  
1 zucchini, cut into 12-inch  
slices  
1
1 yellow squash, cut into  
4
teaspoon tarragon  
12-inch slices  
Wrap pea pods and squash in separate aluminum foil packets. pour water into cooker. position trivet  
in cooker. place vegetable packets and halibut in steamer basket on trivet. Combine remaining ingredi-  
ents and drizzle over halibut. Close cover securely. place pressure regulator on vent pipe and COOK  
4 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE  
PRESSURE REGULATOR  Release pressure quickly.  
nutrition Information per Serving  
4 servings  
288 Calories, 10 g Fat, 35 mg Cholesterol  
SALMON STEAKS MOUTARDE   
4 small salmon steaks, 1-inch  
thick  
4 tablespoons Dijon-style  
mustard  
1 clove garlic, minced  
1 cup dry white wine or chicken  
stock or broth  
1
2
cup water  
3-4 sprigs fresh thyme or  
12 teaspoon dried thyme  
1 tablespoon olive or  
vegetable oil  
1 bay leaf  
• • • • • • •  
2 tablespoons Dijon-style  
mustard  
1 onion, chopped  
1 tablespoon constarch  
Spread each steak with 1 tablespoon mustard. press 1 thyme sprig into mustard on each steak or sprinkle  
with dried thyme. pour oil into cooker. Turn heat selector to medium and sauté onion and garlic until  
tender. Stir in wine, water, and bay leaf. position trivet in cooker. place steaks in steamer basket on  
trivet. Close cover securely. place pressure regulator on vent pipe and COOK 4 MINUTES WITH A  
VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULA-  
TOR  Release pressure quickly. Carefully remove steaks, steamer basket, and trivet. Keep steaks warm.  
Discard bay leaf. Mix two tablespoons mustard with cornstarch. Stir into liquid in pressure cooker.  
Cook and stir until sauce boils and thickens. Serve sauce with salmon steaks.  
nutrition Information per Serving  
4 servings  
218 Calories, 9 g Fat, 20 mg Cholesterol  
VARIATION: Substitute halibut for salmon steaks  
16  
 
Seafood TimeTable  
COOKING TIME  
(FRESH OR THAWED)  
COOKING TIME  
(FROZEN)  
COOKING TIME  
(FRESH OR THAWED)  
COOKING TIME  
(FROZEN)  
SEAFOOD  
Crab Legs  
SEAFOOD  
2 minutes  
2 minutes  
Scallops  
Small  
Medium  
Large  
Shrimp  
Small  
Medium  
Large  
Fish Fillets  
(1 inch thick)  
Lobster Tail  
6 to 8 ounces  
12 to 14 ounces  
1 minute  
2 minutes  
2 minutes  
1 minute  
2 minutes  
2 minutes  
2 minutes  
2 minutes  
5 minutes  
8 minutes  
10 to 12 minutes  
12 to 13 minutes  
1 minute  
2 minutes  
3 minutes  
1 minute  
2 minutes  
3 minutes  
Salmon Steaks  
1
2
( ⁄ inch thick)  
2 minutes  
2 minutes  
pour 112 cups water into cooker. position trivet in cooker. place seafood in steamer basket on trivet. Do not fill cooker over 23 full.  
Close cover securely. place pressure regulator on vent pipe and COOK ACCORDING TO CHART WITH A VERY SLOW,  
STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR  Release pressure quickly.  
PoulTRy  
A host of great, light meals can evolve from chicken and other poultry when prepared in the pressure cooker. Be it a tender fillet  
with a delightful, light sauce or a savory casserole with a host of nutritious vegetables, you’ll find the pressure cooker is perfect  
for preparing your favorites in a hurry.  
Try the following recipes and enjoy tasty poultry in a variety of ways or prepare your own favorite poultry dishes. Before you  
begin, be sure to thoroughly clean the poultry and pat dry with paper towels. It’s not necessary to brown poultry before pressure  
cooking, but you may do so if you like. Searing tends to seal in the natural juices, while cooking without browning lets the flavor  
of the various ingredients intermingle for some spectacular taste combinations. For crispier chicken, you may want to put the  
chicken under the broiler for a few minutes after pressure cooking.  
The recipes in this section may be doubled. Be sure not to fill the pressure cooker over 23 full (see page 6). When the recipe is  
increased, the cooking time remains the same.  
FOR POULTRy, DO NOT FILL PRESSURE COOKER OVER 23 FULL!  
NO PORTION OF ThE POULTRy ShOULD EXTEND AbOVE  
2
ThE ⁄3 FULL mARK (SEE PAgE 6).  
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR  
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.  
SOY CHICKEN    
1
2 chicken breasts, boned,  
skinned, and cut in half  
cup sliced celery  
cup low sodium soy sauce  
2
1
4
1
1
cup sliced mushrooms  
onion, sliced  
1 cup water  
3 tablespoons brown sugar  
2
2
place all ingredients in cooker. Close cover securely. place pressure regulator on vent pipe and COOK  
5 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE  
PRESSURE REGULATOR  Let pressure drop of its own accord.  
nutrition Information per Serving  
4 servings  
203 Calories, 3 g Fat, 73 mg Cholesterol  
17  
 
CHICKEN BREASTS TARRAGON   
1
2 chicken breasts, boned,  
cup sliced onion  
cup white wine  
Worcestershire sauce  
4
1
skinned, and cut in half  
1 tablespoon vegetable oil  
Salt, pepper, and paprika  
1 teaspoon tarragon  
2
1 cup white wine  
• • • • • • •  
1
1
cup sliced celery  
cup sliced carrot  
1 tablespoon cornstarch  
4
1
4
cup water  
4
pour vegetable oil into cooker. Turn heat selector to medium and brown chicken. Season with salt, pep-  
per, and paprika. Add remaining ingredients except cornstarch and water. Close cover securely. place  
pressure regulator on vent pipe and COOK 3 MINUTES WITH A VERY SLOW, STEADY FLOW  
OF STEAM ESCAPING FROM THE PRESSURE REGULATOR  Release pressure quickly. Re-  
move chicken and keep warm. Combine cornstarch and water. Stir into sauce. Heat, stirring constantly,  
until sauce thickens.  
nutrition Information per Serving  
4 servings  
260 Calories, 6 g Fat, 73 mg Cholesterol  
CALIFORNIA CHICKEN   
1
1
1
1
3 pound chicken, cut into  
serving pieces and skinned  
2 tablespoons vegetable oil  
Salt and pepper  
1 teaspoon rosemary  
3 cloves garlic, peeled and sliced  
cup white wine  
cup chicken broth  
cup water  
cup chopped parsley  
• • • • • • •  
2
2
2
4
1
2
lemon, thinly sliced  
pour vegetable oil into cooker. Turn heat selector to medium and brown chicken. Season chicken with  
salt, pepper, and rosemary. place garlic on chicken. Combine remaining ingredients except lemon and  
pour over chicken. Close cover securely. place pressure regulator on vent pipe and COOK 8 MINUTES  
WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE  
REGULATOR  Release pressure quickly. Thicken sauce, if desired. Garnish with lemon slices.  
nutrition Information per Serving  
6 servings  
288 Calories, 14 g Fat, 104 mg Cholesterol  
CHUTNEY CHICKEN    
3 chicken breasts, boned,  
skinned, and cut in half  
1 15-ounce can diced tomatoes  
1 4-ounce can chopped green  
chilies  
1 tablespoon brown sugar  
1 tablespoon vinegar  
1
4
teaspoon ground allspice  
• • • • • • •  
1 tablespoon cornstarch  
1
1
1
cup raisins  
cup mango chutney  
4
cup water  
2
3
place all ingredients except cornstarch and water in cooker. Close cover securely. place pressure regula-  
tor on vent pipe and COOK 5 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM  
ESCAPING FROM THE PRESSURE REGULATOR  Let pressure drop of its own accord. Remove  
chicken and keep warm. Combine cornstarch and water. Stir into sauce. Heat, stirring constantly, until  
sauce thickens.  
nutrition Information per Serving  
6 servings  
258 Calories, 3 g Fat, 73 mg Cholesterol  
18  
 
SWEET ’N SOUR CHICKEN   
1
3 pound chicken, cut into serving  
cup brown sugar  
cup vinegar  
4
1
pieces and skinned  
2
2 tablespoons vegetable oil  
1 20-ounce can pineapple chunks,  
drained and juice reserved  
1 cup reserved pineapple juice  
(add water if necessary)  
2 tablespoons soy sauce  
1 tablespoon catsup  
1
1
teaspoon Worcestershire sauce  
teaspoon ground ginger  
• • • • • • •  
2
4
1
cup sliced celery  
2 tablespoons cornstarch  
2 tablespoons cold water  
2
1 green or red pepper, cut  
into chunks  
pour vegetable oil into cooker. Turn heat selector to medium and brown chicken. Combine pineapple  
juice and remaining ingredients except pineapple chunks, cornstarch, and water; pour over chicken.  
Close cover securely. place pressure regulator on vent pipe and COOK 8 MINUTES WITHA VERY  
SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR  
Release pressure quickly. Remove chicken and vegetables to a warm platter. Mix cornstarch with cold  
water; stir into hot liquid. Cook and stir until mixture boils and thickens. Add pineapple chunks and  
heat. pour sauce over chicken. Serve with steamed rice, if desired, see page 33.  
nutrition Information per Serving  
6 servings  
333 Calories, 11 g Fat, 104 mg Cholesterol  
TURKEY BREAST   
1
1
3-4 pound turkey breast  
1 tablespoon vegetable oil  
1 onion, chopped  
cup celery, chopped  
teaspoon poultry seasoning  
2
2
112 cups water  
pour vegetable oil into cooker. Turn heat selector to medium and brown turkey on all sides.Add remain-  
ing ingredients. Close cover securely. place pressure regulator on vent pipe and COOK 35 MINUTES  
WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE  
REGULATOR  Let pressure drop of its own accord. Thicken gravy, if desired.  
nutrition Information per Serving  
6 to 8 servings  
197 Calories, 8 g Fat, 76 mg Cholesterol  
BAYOU BOUNTY CHICKEN   
2 tablespoons vegetable oil  
1 3 to 312-pound chicken,  
cut up  
1 28-ounce can whole tomatoes,  
undrained, cut up  
1 cup chopped celery  
1 tablespoon extra-spicy  
seasoning blend  
2 cloves garlic, minced  
• • • • • • •  
2 onions, chopped  
Hot cooked rice (see page 33)  
1 green pepper, seeded, chopped  
pour vegetable oil into cooker. Turn heat selector to medium and brown chicken, a few pieces at a time,  
and remove.Add remaining ingredients except rice to pressure cooker. Return chicken to pressure cooker.  
Close cover securely. place pressure regulator on vent pipe and COOK 8 MINUTES WITHA VERY  
SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR  Let  
pressure drop of its own accord. Serve chicken and sauce over rice .  
nutrition Information per Serving  
6 servings  
341 Calories, 18 g Fat, 93 mg Cholesterol  
19  
 
ARROZ CON POLLO   
1 3 to 312-pound chicken, cut up  
• • • • • • •  
1 10-ounce package frozen  
green peas  
Paprika  
Salt and pepper  
2 tablespoons olive oil  
2 medium onions, chopped  
1 clove garlic, minced  
112 cups chicken broth  
1 cup sliced green olives  
1 tomato, peeled, chopped  
1 4-ounce jar pimientos,  
drained, sliced  
• • • • • • •  
2 cups cooked long grain rice,  
warm (see page 33)  
1 bay leaf  
1
teaspoon crushed red pepper  
teaspoon crushed saffron  
threads  
2
1
4
Sprinkle chicken with paprika, salt, and pepper. pour oil into pressure cooker. Turn heat selector to me-  
dium and brown chicken, a few pieces at a time, and remove. Add onions and garlic to pressure cooker.  
Sauté until tender. Return chicken to pressure cooker. Add chicken broth, bay leaf, red pepper, and  
saffron. Close cover securely. place pressure regulator on vent pipe and COOK 8 MINUTES WITH  
AVERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULA-  
TOR  Release pressure quickly. Remove chicken. Stir in peas, olives, tomato, and pimientos. Return  
chicken to pressure cooker. Close cover securely. place pressure regulator on vent pipe and COOK  
0 MINUTES  Let pressure drop of its own accord. Stir in cooked rice.  
nutrition Information per Serving  
6 servings  
462 Calories, 19 g Fat, 93 mg Cholesterol  
HERBED CHICKEN   
3 pound chicken, cut into serving  
pieces and skinned  
Salt and pepper  
2 tablespoons vegetable oil  
1 onion, chopped  
1 tablespoon chopped parsley  
1
2
cup chopped celery leaves  
1 teaspoon dry oregano  
1 teaspoon dry basil  
• • • • • • •  
1 tablespoon chopped garlic  
1 cup chicken broth  
1 cup pitted black olives  
2 tablespoons flour  
2 tablespoons cold water  
1
cup water  
2
Season chicken with salt and pepper. pour vegetable oil into cooker. Turn heat selector to medium and  
sauté onion and garlic; remove. Brown chicken. Add onion, garlic, and remaining ingredients except  
black olives, flour, and water. Close cover securely. place pressure regulator on vent pipe and COOK  
8 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE  
PRESSURE REGULATOR  Release pressure quickly. Remove chicken to a warm dish. Add olives  
to liquid and heat. Mix flour with cold water; stir into hot broth. Cook and stir liquid until mixture boils  
and thickens. pour sauce over chicken.  
nutrition Information per Serving  
6 servings  
358 Calories, 22 g Fat, 104 mg Cholesterol  
20  
 
CHICKEN CACCIATORE   
3 pound chicken, cut into  
serving pieces and skinned  
1 teaspoon salt  
112 cups sliced onions  
1
1
cup chopped carrots  
cup chopped celery  
2
2
1
teaspoon pepper  
1 1-pound can Italian  
tomatoes, chopped  
Salt and pepper  
8
2 tablespoons vegetable oil  
2 cloves garlic, minced  
1
2 tablespoons minced parsley  
2
cup white wine  
1
teaspoon chopped fresh  
oregano or 1 teaspoon  
dry oregano  
• • • • • • •  
1 6-ounce can tomato paste  
2
Season chicken with salt and pepper. pour vegetable oil into cooker. Turn heat selector to medium and  
brown chicken a few pieces at a time. Sprinkle garlic, parsley, and oregano on chicken. Add onions,  
carrots, celery, tomatoes, salt, pepper, and white wine. Close cover securely. place pressure regula-  
tor on vent pipe and COOK 8 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM  
ESCAPING FROM THE PRESSURE REGULATOR  Release pressure quickly. place chicken on  
warm platter. Stir tomato paste into sauce in cooker. Simmer until thickened. pour over chicken.  
nutrition Information per Serving  
6 servings  
338 Calories, 14 g Fat, 104 mg Cholesterol  
CORNISH HEN PIMIENTO   
2 Cornish hens  
2 tablespoons vegetable oil  
Salt and pepper  
16 canned pimientos, strained  
2 onions, chopped  
2 bay leaves  
2 stalks celery, chopped  
2 teaspoons Worcestershire  
sauce  
112 cups water  
4 cloves garlic, chopped  
pour vegetable oil into cooker. Turn heat selector to medium and brown Cornish hens. Season with  
salt and pepper. Combine remaining ingredients and pour over hens. Close cover securely. place pres-  
sure regulator on vent pipe and COOK 8 MINUTES WITH A VERY SLOW, STEADY FLOW OF  
STEAM ESCAPING FROM THE PRESSURE REGULATOR. Let pressure drop of its own accord.  
If desired, crisp Cornish hens under broiler.  
nutrition Information per Serving  
4 servings  
250 Calories, 14 g Fat, 90 mg Cholesterol  
PoulTRy TimeTable  
It is not necessary to brown poultry before pressure cooking, but you may do so if you like. After browning, remove poultry from  
cooker and pour liquid into cooker. position trivet in cooker. place poultry in steamer basket on trivet.  
(Note: If the amount of poultry is increased, it is not necessary to increase the cooking time or liquid.)  
Omit trivet if meat extends above the 23 full mark  
DO NOT FILL PRESSURE COOKER OVER 23 FULL!  
NO PORTION OF ThE POULTRy ShOULD EXTEND  
AbOVE ThE 23 FULL mARK (SEE PAgE 6).  
CUPS OF  
LIQUID  
COOKING TIME  
(MINUTES)  
CUPS OF  
LIQUID  
COOKING TIME  
(MINUTES)  
POULTRY  
POULTRY  
Whole Chicken, 212 to 3 pounds  
Chicken, cut into serving pieces  
Chicken Breast, boneless  
112  
112  
112  
10-12  
8
Turkey Breast, 3 to 4 pounds  
2
112  
35  
8
Cornish Hen  
3-5*  
A * after the cooking time indicates that you should release pressure quickly (see page 5).  
21  
 
meaTS  
When it comes to creating juicy, tender, flavorful meat dishes, the pressure cooker has no equal. Even budget cuts of meat that  
usually require slow, moist-heat cooking will turn out succulent and savory— in very little time in the pressure cooker.  
The most important step when preparing meat in the pressure cooker is to sear meat to a crispy brown on all sides to seal in natural  
juices. The following recipes were written for fresh or completely thawed meats. To cook frozen meats, thaw one half hour or more  
so that the surface of the meat will sear crispy brown. Then increase the cooking times given in the recipes. Frozen beef, veal, and  
lamb should be cooked 25 minutes per pound. Frozen pork should be cooked 30 minutes per pound.  
Cooking time will vary depending on the size and thickness of the cut, the distribution of fat and bone, the grade and cut of the  
meat, and the degree of doneness desired.  
After cooking, if gravy is desired, stir 1 to 2 tablespoons of flour or cornstarch into 14 cup cold water. Heat cooking liquid in pres-  
sure 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.  
2
The recipes in this section may be doubled. Be sure not to fill the pressure cooker over 3 full (see page 6). When the recipe is  
increased, the cooking time remains the same (see note on Stuffed pork Chops recipe and Meat Timetable).  
FOR mEAT, DO NOT FILL PRESSURE COOKER  
OVER 23 FULL! NO PORTION OF ThE mEAT ShOULD  
2
EXTEND AbOVE ThE 3 FULL mARK (SEE PAgE 6).  
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR  
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.  
BEEF POT ROAST   
3 pounds beef pot roast  
1 tablespoon vegetable oil  
2 cups water  
Salt and pepper  
1 onion, minced  
1 bay leaf  
pour vegetable oil into cooker. Turn heat selector to medium and brown roast well on all sides; remove  
roast. pour water into cooker. position trivet in cooker. place roast in steamer basket on trivet.Season  
roast with salt, pepper, onions, and bay leaf. Close cover securely. place pressure regulator on vent  
pipe and COOK 45 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAP-  
ING FROM THE PRESSURE REGULATOR  Let pressure drop of its own accord. Thicken gravy,  
if desired.  
Omit trivet if roast extends above the 23 full mark  
nutrition Information per Serving  
6 servings  
444 Calories, 20 g Fat, 183 mg Cholesterol  
PORCUPINE MEATBALLS   
112 pounds ground beef  
1 tablespoon minced onion  
1 cup tomato juice  
1
2
cup uncooked white rice  
1
1 teaspoon salt  
2  
cup water  
1
2
teaspoon pepper  
Combine meat, rice, salt, pepper, and onion. Shape into small meatballs. Heat tomato juice and water  
in cooker. Drop meatballs in juice mixture. Close cover securely. place pressure regulator on vent pipe  
and COOK 10 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING  
FROM THE PRESSURE REGULATOR  Let pressure drop of its own accord.  
nutrition Information per Serving  
6 servings  
296 Calories, 16 g Fat, 74 mg Cholesterol  
22  
 
SWISS STEAK   
2 pounds round steak, 1 inch  
1 onion, diced  
thick  
Salt and pepper  
2 tablespoons vegetable oil  
1 cup celery, diced  
1 green pepper, diced  
112 cups tomato juice  
Cut meat into serving pieces. Season with salt and pepper. pour vegetable oil into cooker. Turn heat  
selector to medium and brown meat. Add remaining ingredients. Close cover securely. place pressure  
regulator on vent pipe and COOK 15 MINUTES WITH A VERY SLOW, STEADY FLOW OF  
STEAM ESCAPING FROM THE PRESSURE REGULATOR  Let pressure drop of its own ac-  
cord. Thicken sauce, if desired.  
nutrition Information per Serving  
4 servings  
469 Calories, 23 g Fat, 154 mg Cholesterol  
BEEF STEW   
1 tablespoon vegetable oil  
1 pound beef, cut into 1 inch  
cubes  
1 large onion, sliced  
Salt and pepper  
1 cup green beans  
4 small carrots  
1 cup tomatoes  
• • • • • • •  
1 tablespoon flour  
1
1 cup water  
4  
cup cold water  
4 small potatoes  
pour vegetable oil into cooker. Turn heat selector to medium and brown meat. Add onion, salt, pepper,  
and water. place small potatoes, green beans, carrots, and tomatoes over meat. Close cover securely.  
place pressure regulator on vent pipe and COOK 8 MINUTES WITH A VERY SLOW, STEADY  
FLOW OF STEAM ESCAPING FROMTHE PRESSURE REGULATOR  Release pressure quickly.  
Make a paste of the flour and 14 cup water and stir into stew to thicken. For crisper vegetables, cook the  
beef, onion, salt, and pepper 5 minutes. Release pressure quickly. Then add the vegetables and COOK  
3 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE  
PRESSURE REGULATOR  Release pressure quickly.  
nutrition Information per Serving  
4 servings  
532 Calories, 28 g Fat, 83 mg Cholesterol  
SPAGHETTI MEAT SAUCE   
1 large onion, chopped  
1 clove garlic, minced  
1 teaspoon parsley flakes  
1
1
1
2  
2  
4  
teaspoon oregano  
teaspoon sweet basil  
teaspoon thyme  
1
2
cup chopped celery  
1 green pepper, diced  
2 teaspoons salt  
1 cup water  
2 teaspoons sugar  
3 drops Tabasco sauce  
• • • • • • •  
1 8-ounce can tomato sauce  
1
8
teaspoon red pepper  
1 6-ounce can tomato paste  
Turn heat selector to medium and brown beef. Stir in remaining ingredients except tomato paste. Close  
cover securely. place pressure regulator on vent pipe and COOK 8 MINUTESWITHAVERY SLOW,  
STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR  Release  
pressure quickly. Stir in tomato paste and simmer, uncovered, to desired thickness. Serve sauce over  
long spaghetti. Sprinkle with parmesan cheese, if desired.  
nutrition Information per Serving  
6 servings  
208 Calories, 11 g Fat, 49 mg Cholesterol  
23  
 
APRICOT BARBECUE PORK ROAST   
1
3 pound boneless rolled pork  
roast  
2
cup teriyaki sauce  
1 teaspoon crushed red pepper  
1 teaspoon dry mustard  
1
1
1
1
2
3
4
4
cup catsup  
1
cup apricot preserves  
cup packed dark brown sugar  
cup cider vinegar  
4  
teaspoon ground pepper  
1 large onion, sliced  
3 cups water  
place pork roast in a large plastic bag or glass dish. Combine catsup, preserves, brown sugar, vinegar,  
teriyaki sauce, red pepper, mustard, and pepper. Mix thoroughly and pour over pork. Refrigerate over-  
night. Remove pork; reserve marinade. Brown pork on all sides in pressure cooker over medium heat;  
remove.  
position trivet, half of sliced onion, and water in cooker. place pork roast in steamer basket on trivet and  
arrange remaining onion evenly on top of roast. Close cover securely. place pressure regulator on vent  
pipe and COOK 60 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAP-  
ING FROM THE PRESSURE REGULATOR  Let pressure drop of its own accord. place reserved  
marinade in saucepan and simmer until thickened, stirring occasionally. Remove roast and onions from  
pressure cooker. Add onions to thickened marinade and serve with sliced pork. Onions may be puréed  
before adding to sauce and served with rice, if desired.  
nutrition Information per Serving  
8 servings  
332 Calories, 13 g Fat, 77 mg Cholesterol  
SPARERIBS WITH BARBECUE SAUCE   
1
3 pounds spareribs, cut into  
serving pieces  
Salt and pepper  
Paprika  
1 tablespoon vegetable oil  
1 large onion, sliced  
4
cup catsup  
2 tablespoons vinegar  
1 teaspoon Worcestershire sauce  
1
1
8
teaspoon chili powder  
teaspoon celery seed  
4
112 cups water  
Season ribs with salt, pepper, and paprika. pour vegetable oil into cooker. Turn heat selector to medium  
and brown ribs. Add onion. Combine catsup, vinegar, Worcestershire sauce, chili powder, celery seed,  
and water. If desired, stir in 14 teaspoon liquid smoke. pour over meat in cooker. Close cover securely.  
place pressure regulator on vent pipe and COOK 15 MINUTES WITH A VERY SLOW, STEADY  
FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR  Let pressure drop of  
its own accord.  
nutrition Information per Serving  
6 servings  
759 Calories, 57 g Fat, 219 mg Cholesterol  
CORNED BEEF   
1 tablespoon garlic powder  
3 pounds corned beef  
3 cups water  
1 bay leaf  
pour 3 cups water into cooker. position trivet in cooker. Rub garlic powder into all surfaces of corned  
beef. place corned beef in steamer basket on trivet.Add bay leaf. Close cover securely. place pres-  
sure regulator on vent pipe and COOK 60 MINUTES WITH A VERY SLOW, STEADY FLOW  
OF STEAM ESCAPING FROM THE PRESSURE REGULATOR  Let pressure drop of its own  
accord.  
note: If seasoning packet is provided with corn beef, use packet and omit bay leaf.  
Omit trivet if corned beef extends above the 23 full mark  
nutrition Information per Serving  
6 servings  
295 Calories, 18 g Fat, 103 mg Cholesterol  
24  
 
STUFFED PORK CHOPS   
1
2 tablespoons vegetable oil  
4 1-inch thick pork chops, with  
deep pocket cut in each  
Salt and pepper  
2
cup corn  
1 cup bran flakes, crushed  
2 tablespoons water  
1
2  
teaspoon dried sage  
1 cup chopped onion  
112 cups water  
3
4
cup chopped celery  
(Note: If increasing recipe, increase proportionately the amount of water added to the stuffing. Do not  
increase the water poured into the cooker because this water is used for steaming and the cooking  
time remains the same.)  
pour vegetable oil into cooker. Turn heat selector to medium and brown pork chops. Season with salt  
and pepper; remove from cooker. Sauté onions and celery in cooker. Stir in corn, bran flakes, 2 table-  
spoons water, and sage. Stuff pork chops with mixture. pour 112 cups water into cooker. position trivet  
in cooker. place pork chops in steamer basket on trivet. Close cover securely. place pressure regulator  
on vent pipe and COOK 9 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ES-  
CAPING FROM THE PRESSURE REGULATOR  Release pressure quickly.  
nutrition Information per Serving  
4 servings  
415 Calories, 23 g Fat, 95 mg Cholesterol  
PORK LOIN ROAST   
3 pound pork loin roast  
1 tablespoon vegetable oil  
3 cups water  
Salt and pepper  
1 onion, sliced  
pour vegetable oil into cooker. Turn heat selector to medium and brown roast well on all sides. Remove  
roast from cooker. pour water into cooker. position trivet in cooker. place roast in steamer basket on  
trivet.Season with salt, pepper, and sliced onion. Close cover securely. place pressure regulator on vent  
pipe and COOK 60 MINUTES WITHAVERY SLOW, STEADY FLOW OF STEAM ESCAPING  
FROM THE PRESSURE REGULATOR  Let pressure drop of its own accord.  
Omit trivet if roast extends above the 23 full mark  
nutrition Information per Serving  
6 servings  
483 Calories, 27 g Fat, 171 mg Cholesterol  
WIENER SCHNITZEL   
2 pounds veal round, 12 inch thick  
4 tablespoons flour  
112 cups water  
1
2  
lemon, thinly sliced  
• • • • • • •  
Salt and pepper  
1 teaspoon paprika  
4 tablespoons vegetable oil  
1 onion, sliced  
1 cup sour cream  
Parsley  
Cut veal into serving pieces and dredge in flour seasoned with salt and pepper. Sprinkle veal with  
paprika. pour vegetable oil into cooker. Turn heat selector to medium and brown veal. Add onions and  
sauté lightly. Remove veal and onions from cooker. pour water into cooker. position trivet in cooker.  
place veal and onions in steamer basket on trivet. place lemon on veal. Close cover securely. place  
pressure regulator on vent pipe and COOK 15 MINUTES WITHAVERY SLOW, STEADY FLOW  
OF STEAM ESCAPING FROM THE PRESSURE REGULATOR  Let pressure drop of its own  
accord. Remove veal, steamer basket, and trivet from cooker. Stir sour cream into liquid in cooker and  
heat, uncovered. pour sauce over veal. Garnish with parsley.  
nutrition Information per Serving  
6 servings  
456 Calories, 30 g Fat, 141 mg Cholesterol  
25  
 
MEAT TIMETABLE  
Brown meat well and remove from cooker. pour liquid into cooker. position trivet in cooker. place meat in steamer basket on  
trivet.  
(Note: If the amount of meat is increased, it is not necessary to increase the cooking time or liquid.)  
Omit trivet if meat extends above the 23 full mark  
DO NOT FILL PRESSURE COOKER OVER 23 FULL!  
NO PORTION OF ThE mEAT ShOULD EXTEND AbOVE ThE  
2
3  
FULL mARK (SEE PAgE 6).  
CUPS OF COOKING TIME  
CUPS OF COOKING TIME  
MEAT  
LIQUID  
(MINUTES)  
MEAT  
LIQUID  
(MINUTES)  
BEEF  
PORK  
1
1
Chuck Roast  
Corned Beef  
Rolled Rib Roast 3 pounds  
Round Steak  
Round Steak  
Short Ribs  
3 pounds  
3 pounds  
212  
3
45  
60  
30  
4*  
10*  
25*  
Chops  
Chops  
Butt Roast  
Loin Roast  
Steak  
4˝ thick  
2˝ thick  
1
112  
3
2*  
5*  
55  
60  
2*  
5*  
2
3 pounds  
1
4˝ thick  
2˝ thick  
112  
112  
2
3 pounds  
3
1
1
4˝ thick  
2˝ thick  
1
1
Steak  
112  
HAM  
VEAL  
1
1
Slice  
picnic  
3 pounds  
3 pounds  
2
2
30  
30  
Chops  
Chops  
Roast  
Steak  
4˝ thick  
2˝ thick  
1
2*  
5*  
45  
112  
212  
112  
3 pounds  
1˝ thick  
LAMB  
10*  
1
Chops  
Chops  
Leg of Lamb  
4˝ thick  
2˝ thick  
1
2*  
5*  
35-45  
1
112  
212  
3 pounds  
A * after the cooking time indicates that you should release pressure quickly (see page 5).  
26  
 
VeGeTableS  
Today, fresh, frozen, and dried vegetables have assumed new importance and prominence on the menu. Health-conscious cooks  
feature an abundance of vegetables on the family meal plan, while restaurants increasingly cater to a more “vegetable-conscious”  
clientele.  
pressure cooking is the preferred method for preparing vegetables. Because of the fast cooking time and super-heated steam, veg-  
etables retain most of their natural color, texture, flavor, and nutrients. And pressure cooking offers an additional health advantage,  
because so much more natural taste and mineral salts are retained, vegetables require much less salt and seasonings.  
A garden variety of fresh or frozen vegetables can be cooked at the same time in the pressure cooker. By using the trivet and  
steamer basket to keep them out of the cooking liquid, each vegetable retains its own distinctive flavor and appearance. Just be sure  
that all vegetables cooked together require the same cooking time. It is important to accurately time the cooking period, because  
vegetables cook very quickly in the pressure cooker. If you wish to blend the vegetable flavors, place them in the steamer basket  
and omit the trivet.  
2
The recipes in this section may be doubled. Be sure not to fill the pressure cooker over 3 full (see page 6). When the recipe is  
increased, the cooking time remains the same. Because the water in the recipes is for steaming only and the cooking time is un-  
changed, it is not necessary to increase the amount of water.  
FOR FRESh AND FROZEN VEgETAbLES,  
DO NOT FILL PRESSURE COOKER OVER 23 FULL!  
FOR DRIED VEgETAbLES,  
DO NOT FILL PRESSURE COOKER OVER 12 FULL!  
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR  
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.  
CASSEROLE OF VEGETABLES   
2 cups sliced carrots, 14 inch  
thick  
1 onion, sliced  
2 tablespoons margarine  
3 tablespoons flour  
112 cups skim milk  
1 10-ounce package frozen,  
chopped spinach, cut into  
1 inch pieces  
1 cup shredded mozzarella cheese  
1
4  
teaspoon salt  
Pepper  
2 cups water  
pour 2 cups water into cooker. position trivet in cooker. place carrots, onion, and spinach in steamer  
basket on trivet. Close cover securely. place pressure regulator on vent pipe and COOK “0” MIN-  
UTES  Release pressure quickly. Remove steamer basket and trivet from cooker. Melt margarine in  
small saucepan, blend in flour. Gradually stir in milk. Cook, stirring until sauce thickens. Remove from  
heat and stir in cheese, salt, and pepper. Stir until cheese is melted and blended into sauce. place half  
the spinach in a 112 quart metal bowl which will fit loosely in cooker. Top with half the carrots and  
onions. Cover with half the cheese sauce. Repeat the layers. Cover bowl firmly with aluminum foil.  
Verify that there is 112 cups water remaining in the cooker. place bowl in steamer basket in cooker.  
Close cover securely. place pressure regulator on vent pipe and COOK 7 MINUTES WITHA VERY  
SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR  Let  
pressure drop of its own accord.  
nutrition Information per Serving  
6 servings  
211 Calories, 12 g Fat, 31 mg Cholesterol  
27  
 
BROCCOLI ’N RICE   
112 pounds broccoli, cut into bite  
1 small onion, chopped  
size pieces  
112 cups water  
2 cups cooked rice  
1 1012-ounce can cream of  
mushroom soup  
2 tablespoons margarine  
1
2  
cup bread crumbs  
1 8-ounce jar pasteurized  
cheese spread  
Combine broccoli, rice, cream of mushroom soup, cheese spread, and onion. place in a metal bowl which  
will fit loosely in cooker. Cover bowl firmly with aluminum foil. pour water into cooker. place bowl  
in steamer basket in cooker. Close cover securely. place pressure regulator on vent pipe and COOK  
10 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE  
PRESSURE REGULATOR  Let pressure drop of its own accord. Melt margarine and stir in bread  
crumbs. Sprinkle crumbs over broccoli.  
nutrition Information per Serving  
6 servings  
328 Calories, 17 g Fat, 22 mg Cholesterol  
GLAZED ROOT VEGETABLES   
2 medium (5 ounces each)  
turnips, peeled  
8 ounces baby carrots  
2 tablespoons margarine  
2 medium (4 ounces each)  
parsnips, peeled  
1 cup chicken broth  
2 teaspoons ground ginger  
2 tablespoons sugar  
• • • • • • •  
1 tablespoon cornstarch, optional  
1
4  
cup cold water, optional  
Cut turnips into eighths and slice parsnips 12 inch thick. Heat margarine in pressure cooker over medium  
heat; add turnip wedges and carrots and sauté for 3 minutes. Add parsnips, chicken broth, ginger, and  
sugar. Close cover securely. place pressure regulator on vent pipe and COOK 1 MINUTE WITH A  
VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULA-  
TOR  Release pressure quickly. Sauce may be thickened, if desired; combine cornstarch and water. Stir  
into sauce. Heat, stirring constantly, until sauce thickens. Season with salt and pepper to taste.  
nutrition Information per Serving  
8 servings 77 Calories, 3 g Fat, 0 mg Cholesterol  
GARLIC MASHED POTATOES    
2
pounds russet potatoes, peeled  
and diced  
• • • • • • •  
1 tablespoon margarine  
Salt and pepper  
4 large cloves garlic  
112 cups chicken broth  
place all ingredients except margarine and salt and pepper in cooker. Close cover securely. place pres-  
sure regulator on vent pipe and COOK 5 MINUTES WITH A VERY SLOW, STEADY FLOW OF  
STEAM ESCAPING FROM THE PRESSURE REGULATOR  Release pressure quickly. Allow  
potatoes, garlic, and broth to remain in cooker. Mash potatoes using a potato masher or hand mixer  
until desired consistency is reached; add margarine. Season with salt and pepper.  
nutrition Information per Serving  
6 servings  
127 Calories, 4 g Fat, 0 mg Cholesterol  
28  
 
ARTICHOKES ’N SAUCE    
3 artichokes  
112 cups water  
1 tablespoon vegetable oil  
pour water and oil into cooker. position trivet in cooker. place artichokes upside down in steamer basket  
on trivet. Close cover securely. place pressure regulator on vent pipe and COOK 10 MINUTES WITH  
AVERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULA-  
TOR  Release pressure quickly. Serve with your choice of the following sauces.  
nutrition Information per Serving  
3 servings  
93 Calories, 5 g Fat, 0 Cholesterol  
GARLIC SAUCE — Combine 2 cloves minced garlic and 14 pound melted low cholesterol margarine.  
Serve warm.  
HERB YOGURT — Combine 1 cup plain yogurt, 14 cup finely chopped carrots, 14 teaspoon salt, and  
1
2
teaspoon dill weed. Serve chilled.  
1
1
ITALIAN SAUCE — Combine 4 cup Italian style salad dressing and 2 cup mayonnaise. Serve  
chilled.  
fReSH VeGeTable TimeTable  
When using the fresh vegetable timetables below and on page 30, cook the vegetables the minimum amount of time indicated if you  
prefer your vegetables crisp. If you prefer your vegetables soft, cook them the maximum amount of time indicated. TO pREVEnT  
OVER-COOKInG, ALWAyS RELEASE pRESSURE qUICKLy AFTER COOKInG VEGETABLES.  
If the timetable says to cook 0 minutes, this means to cook food until you hear and/or see a steady flow of steam escaping from  
the pressure regulator, then release pressure quickly.  
quantity of vegetables does not change pressure cooking times. More mature vegetables may require longer pressure cooking  
times than given in chart.  
FOR FRESh VEgETAbLES,  
DO NOT FILL PRESSURE COOKER OVER 23 FULL!  
CUPS OF COOKING TIME  
CUPS OF COOKING TIME  
VEGETABLE  
SIZE  
LIQUID  
(MINUTES)  
VEGETABLE  
SIZE  
LIQUID  
(MINUTES)  
Broccoli  
Artichoke  
Wash, trim, and  
score hearts.  
Whole  
112  
10  
Wash, remove leaves  
and tough stalk ends.  
Score stems.  
Whole  
(1 inch stem  
diameter)  
1
1 - 2  
Asparagus  
Brussels Sprouts  
Wash. Remove wilted  
leaves. Cut offstem  
ends.  
Wash, break off  
tough ends as far  
down as stalks  
snap easily.  
Remove scales  
if sandy or tough.  
Tips  
1
1
0 - 1  
0 - 2  
Whole  
(1 inch  
diameter)  
1
1 - 3  
Stems cut  
into 1 inch  
pieces  
Cabbage (Green or Red)  
Wash and cut into  
Wedge  
112  
1
1 - 5  
1 - 3  
wedges. Secure leaves (312 inches)  
by inserting a  
Beans (Green or Wax)  
Wash. Remove ends  
and strings.  
Whole or  
pieces  
1
1 - 3  
toothpick through  
leaves into core.  
2 inches  
Beans (Green Lima)  
Wash and shell.  
Carrots  
Wash, brush and  
scrape or peel.  
Whole  
1
2
1 - 2  
15  
Whole  
112  
4 - 8  
1 - 2  
Beets  
(114 inch  
diameter)  
Wash thoroughly.  
Remove all but 2  
inches of top. Leave  
roots on. After cooking  
slip skins off.  
Whole  
(212 inch  
diameter)  
Slices  
1
1
4  
inch  
thick)  
29  
 
fReSH VeGeTable TimeTable  
CUPS OF COOKING TIME  
CUPS OF COOKING TIME  
VEGETABLE  
SIZE  
LIQUID  
(MINUTES)  
VEGETABLE  
SIZE  
LIQUID  
(MINUTES)  
Cauliflower  
Peas (Green)  
Wash and Shell.  
Remove outer leaves  
and stalk. Wash.  
Remove discoloration  
on flowerets.  
Whole  
Head  
(6 inch  
diameter)  
112  
2 - 5  
Whole  
1
2
0 - 2  
15  
Potatoes  
Wash and scrub.  
If desired, peel.  
Whole  
(212 inch  
diameter)  
Flowerets  
1
1
0 - 2  
0 - 2  
Celery  
Separate stalks.  
Remove tough, stringy Stalk or  
fibers. Wash  
thoroughly.  
112 inch  
diameter  
112  
112  
10  
5
Whole  
Slices  
(34 inch  
thick)  
pieces  
Corn (On-the-Cob)  
Remove husk and  
silk. Wash.  
(12 inch  
thick)  
1
3
Whole  
1
1
2 - 3  
0 - 3  
(212 inch  
diameter)  
Pumpkin  
Cut into wedges.  
Remove pulp,  
seeds, and peel.  
Wedges  
(2 by 3  
inches)  
112  
10  
Greens (Beet, Spinach,  
Swiss Chard, Turnip)  
Remove wilted  
leaves and root ends.  
Wash thoroughly  
several times,  
Whole  
leaves  
Rutabaga  
Wash, peel, and cut.  
Cubes or  
Slices  
(1 inch  
thick)  
1
112  
1
3
lifting from water  
after each washing.  
Squash (Winter)  
Wash, peel, and cut.  
Kohlrabi  
Wash, peel, and  
cut.  
Cubes  
12  
Cubes or  
Slices.  
(1 inch  
thick)  
1
3
5
or Slices  
(1 inch  
thick)  
Sweet Pepper  
Wash. Remove stem,  
core, and seeds.  
Onions  
Wash and peel.  
Whole  
(2 inch  
112  
Whole or  
Cut up  
0 - 3  
diameter)  
Sweet Potatoes  
Wash and scrub.  
Whole  
112  
1
10  
3
Parsnips  
Wash, peel or  
scrape.  
Whole  
(2 inch  
diameter)  
112  
10  
Turnips  
Wash, peel, and cut.  
Cubes or  
Slices  
(1 inch thick)  
Slices  
(14 inch  
thick)  
1
0 - 2  
30  
 
fRoZeN VeGeTable TimeTable  
To assure even heating, separate a block of frozen vegetables. pour liquid into cooker. position trivet in cooker. place vegetables  
in steamer basket on trivet. After cooking, RELEASE pRESSURE qUICKLy.  
FOR FROZEN VEgETAbLES,  
DO NOT FILL PRESSURE COOKER OVER 23 FULL!  
CUPS OF COOKING TIME  
CUPS OF COOKING TIME  
VEGETABLE  
LIQUID  
(MINUTES)  
VEGETABLE  
LIQUID  
(MINUTES)  
Asparagus, Cut or Spears  
Beans, Green, Wax, or French Style  
Broccoli  
1
1
1
1
1
1
1
2
1
2
2
1
1
2
Lima Beans  
Mixed Vegetables  
peas  
1
1
1
1
1
2
2
1
1
1
Brussels Sprouts  
Cauliflower  
peas and Carrots  
Spinach  
Corn Cut  
Squash, Cut into 1 inch cubes,  
place in bowl in steamer basket  
112  
7
Corn on Cob  
dRy beaNS aNd PeaS  
The pressure cooker is ideal for preparing dry beans and peas when they are prepared according to the following soaking and  
cooking directions. During the cooking period, dry beans and peas tend to froth, foam, and sputter and could cause the vent pipe  
to become clogged. Therefore, ingredients and soaking instructions MUST be followed to keep foam at a safe level dur-  
ing cooking  Pressure cook only dry beans and peas listed in the timetable on page 32  Do not pressure cook soup mixes  
containing dry beans and/or peas  
1
The recipes in this section may be doubled. Be sure not to fill the pressure cooker over 2 full (see page 6). When the recipe is  
increased, the cooking time remains the same.  
FOR DRy bEANS AND PEAS,  
DO NOT FILL PRESSURE COOKER OVER 12 FULL!  
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR  
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.  
HOW TO SOAK DRY BEANS AND PEAS FOR PRESSURE COOKING:  
2 cups dry beans or peas  
1 tablespoon salt  
1
4
cup vegetable oil  
Water to well cover vegetables  
place dry beans or peas in cooker. Add cooking oil, salt, and water to well cover beans or peas. Soak  
overnight. In most instances, dry beans and peas will almost regain their original shape, freshness, and  
color.  
BAKED BEANS   
1
2 cups navy beans  
4  
cup catsup  
1
1
2
teaspoon dry mustard  
teaspoon ground pepper  
1 8-ounce slice uncooked ham,  
diced  
4
1 medium onion, minced  
312 cups water  
• • • • • • •  
1
1
4
cup molasses  
cup brown sugar  
3
Salt, as desired  
Soak beans following the directions “How to Soak Dry Beans and peas for pressure Cooking” on this  
page. Drain. Add drained navy beans and remaining ingredients except salt to cooker. Close cover  
securely. place pressure regulator on vent pipe and COOK 45 MINUTES WITH A VERY SLOW,  
STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR  Let pressure  
drop of its own accord. Season to taste with salt.  
nutrition Information per Serving  
4 servings  
397 Calories, 6 g Fat, 8 mg Cholesterol  
31  
 
ORANGE BAKED BEANS   
2 tablespoons sherry or vinegar  
2 cups navy beans  
1
4
pound bacon, diced  
2 teaspoons salt  
1
1
1 cup orange juice  
2  
teaspoon dry mustard  
teaspoon ginger  
Water  
1
2
cup catsup  
4  
2 tablespoons molasses  
Soak beans following the directions “How to Soak Dry Beans and peas for pressure Cooking” on  
page 31. Drain. Turn heat selector to medium and fry bacon. Remove excess drippings. Add beans,  
orange juice, catsup, molasses, sherry, salt, mustard, ginger, and enough water to well cover beans.  
Close cover securely. place pressure regulator on vent pipe and COOK 45 MINUTES WITHAVERY  
SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR  Let  
pressure drop of its own accord.  
nutrition Information per Serving  
4 servings  
353 Calories, 5 g Fat, 7 mg Cholesterol  
dRy beaN aNd Pea TimeTable  
Soak beans and peas according to directions on page 31 and drain. Use only the following dry beans and peas in your pressure  
cooker  place in cooker and add enough water to well cover beans or peas. Close cover securely. place pressure regulator on vent  
pipe and cook according to the following timetable. LET pRESSURE DROp OF ITS OWn ACCORD.  
FOR DRy bEANS AND PEAS,  
DO NOT FILL PRESSURE COOKER OVER 12 FULL!  
COOKING TIME  
(MINUTES)  
COOKING TIME  
(MINUTES)  
BEANS AND PEAS  
BEANS AND PEAS  
Black Beans  
15-20  
20  
navy Beans  
30  
30  
25  
5
Black-Eyed peas  
Great northern Beans  
Kidney Beans  
Lentils  
pink Beans  
30  
pinto Beans  
25  
Whole Green peas  
Whole yellow peas  
20  
5
Lima Beans  
25  
32  
 
RiCe  
Because fluffy, flavorful steamed rice is ready in minutes in the pressure cooker, you can enjoy all the speed and convenience of  
“instant” rice, without sacrificing any of the authentic, slow-cooked taste and texture of regular long grain rice.  
Rice is low in sodium and fat and is cholesterol-free. And its versatility allows it to be used in recipes for soups, main dishes, side  
dishes, and desserts.  
During the cooking period, rice cooked directly in the pressure cooker tends to froth, foam, and sputter and could cause the vent  
pipe to become clogged. Therefore, to eliminate frothing, foaming, and sputtering during the cooking period, rice must be  
prepared in a bowl in the pressure cooker according to the following directions  
One cup of rice will yield approximately 3 cups cooked rice. Before serving, fluff rice and separate the grains by lifting gently  
with a fork while steaming.  
1
The recipes in this section may be doubled. Be sure not to fill the pressure cooker over 2 full (see page 6). When the recipe is  
increased, the cooking time remains the same. The water or broth added to the metal bowl should be increased proportionately. Do  
not increase the water poured into the cooker because this water is used for steaming and the cooking time is unchanged.  
FOR RICE, DO NOT FILL PRESSURE COOKER OVER 12 FULL!  
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR  
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.  
STEAMED RICE   
1 cup long grain white rice  
112 cups water  
2 cups water  
Combine rice and 112 cups water in a metal bowl which fits loosely in cooker. Cover bowl firmly with  
aluminum foil. pour 2 cups water into cooker. place bowl in steamer basket in cooker. Close cover  
securely. place pressure regulator on vent pipe and COOK 5 MINUTES WITH A VERY SLOW,  
STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR  Let pressure  
drop of its own accord. Open cooker and allow rice to steam uncovered 5 minutes.  
nutrition Information per Serving  
4 servings  
168 Calories, 0 g Fat, 0 Cholesterol  
BROWN RICE   
212 cups water  
1 cup natural brown rice  
112 cups water  
Combine brown rice and 112 cups water in a metal bowl which fits loosely in cooker. Cover bowl firmly  
with aluminum foil. pour 212 cups water into cooker. place bowl in steamer basket in cooker. Close cover  
securely. place pressure regulator on vent pipe and COOK 10 MINUTES WITH A VERY SLOW,  
STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR  Let pressure  
drop of its own accord. Open cooker and allow rice to steam uncovered 5 minutes.  
nutrition Information per Serving  
4 servings  
55 Calories, 1 g Fat, 0 Cholesterol  
33  
 
WILD RICE    
212 cups water  
1 cup wild rice  
2 cups water  
Combine wild rice and 2 cups water in a metal bowl which fits loosely in cooker. Cover bowl firmly  
with aluminum foil. pour 212 cups water into cooker. place bowl in steamer basket in cooker. Close  
cover securely. place pressure regulator on vent pipe and COOK 20 MINUTES WITH A VERY  
SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR for  
al dente or crunchy rice or COOK 25 MInUTES for softer rice. Let pressure drop of its own accord.  
Open cooker and allow rice to steam uncovered.  
nutrition Information per Serving  
4 servings  
183 Calories, 0 Fat, 0 Cholesterol  
SEASONED RICE PILAF    
1
2 tablespoons margarine  
1 onion, chopped  
2 cups long grain white rice  
2 cups chicken broth  
134 cups water  
2
2
4
teaspoon salt  
teaspoon oregano  
teaspoon pepper  
1
1
2 cups water  
place margarine in cooker. Turn heat selector to medium to melt margarine. Then sauté onions. Combine  
onion with remaining ingredients except 2 cups water in a metal bowl which fits loosely in cooker.  
Cover bowl firmly with aluminum foil. pour water into cooker. place bowl in steamer basket in cooker.  
Close cover securely. place pressure regulator on vent pipe and COOK 5 MINUTES WITHA VERY  
SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR  Let  
pressure drop of its own accord. Allow rice to steam uncovered for 5 minutes.  
nutrition Information per Serving  
8 servings  
210 Calories, 4 g Fat, 0 mg Cholesterol  
VARIATION: GRECIAN RICE PILAF  
3
3
After pressure has dropped of its own accord, combine rice, 4 cup frozen peas, 4 cup pitted ripe  
olives, cut in half, and 1 large red pepper, cut into bite size slices. Allow the rice to steam uncovered  
5 minutes.  
BROWN RICE WITH VEGGIES    
1
1 cup natural brown rice  
112 cups chicken stock or broth  
1 2-ounce package sliced blanched  
almonds  
2  
2  
2  
cup diced celery  
cup diced green pepper  
cup sliced green onion  
1
1
112 cups water  
1 large tomato, peeled, seeded,  
• • • • • • •  
cup chopped parsley  
1
chopped  
4  
1
2  
cup diced carrot  
Combine rice and chicken stock in a metal bowl which fits loosely in cooker. Stir in almonds and  
vegetables. Cover bowl firmly with aluminum foil. pour 112 cups water into cooker. place bowl in  
steamer basket in cooker. Close cover securely. place pressure regulator on vent pipe and COOK 10  
MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE  
PRESSURE REGULATOR  Let pressure drop of its own accord. Open cooker, remove foil, and set  
rice aside to steam. Stir in parsley.  
nutrition Information per Serving  
4 servings  
290 Calories, 9.5 g Fat, 0 mg Cholesterol  
34  
 
WILD RICE WITH RAISINS AND PECANS    
1 tablespoon vegetable oil  
2 cups water  
1 medium onion, finely chopped  
• • • • • • •  
112 cups wild rice  
4  
3
cup golden raisins  
cup pecans, toasted  
3
1
2 cups beef broth  
pour vegetable oil into cooker. Turn heat selector to medium and sauté onion. Combine onion with wild  
rice and beef broth in a metal bowl which fits loosely in cooker. Cover bowl firmly with aluminum foil.  
pour water into cooker. place bowl in steamer basket in cooker. Close cover securely. place pressure  
regulator on vent pipe and COOK 25 MINUTES WITH A VERY SLOW, STEADY FLOW OF  
STEAM ESCAPING FROM THE PRESSURE REGULATOR  Let pressure drop of its own ac-  
cord. Open cooker and remove aluminum foil; add raisins and allow to steam for 5 minutes. Remove  
bowl from cooker; stir in pecans.  
nutrition Information per Serving  
8 servings  
167 Calories, 5 g Fat, 0 mg Cholesterol  
RISOTTO WITH ARTICHOKE HEARTS  
AND SUN-DRIED TOMATOES    
1 tablespoon olive oil  
1 1334-ounce can artichoke  
1 cup arborio rice  
hearts, drained and coarsely  
chopped  
2 cloves garlic, minced  
2 cups chicken broth  
112 tablespoons fresh thyme or  
1
1
3
cup white wine  
cup dried tomatoes, chopped  
112 teaspoons dried thyme  
leaves  
cup grated Parmesan cheese  
3
112 cups water  
4  
1
• • • • • • •  
Salt and pepper  
Heat oil in pressure cooker over medium heat; add rice and stir for 2 minutes until coated and slightly  
translucent.Add garlic and cook for 1 minute. Combine rice, garlic, broth, white wine, and tomatoes in a  
metal bowl which fits loosely in cooker. Cover bowl firmly with aluminum foil. pour water into cooker.  
place bowl in steamer basket in cooker. Close cover securely. place pressure regulator on vent pipe and  
COOK 8 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM  
THE PRESSURE REGULATOR  Let pressure drop of its own accord. Open cooker and remove foil.  
Stir artichoke hearts, thyme, and parmesan cheese into rice. Season to taste with salt and pepper.  
nutrition Information per Serving  
4 servings  
220 Calories, 5 g Fat, 4 mg Cholesterol  
35  
 
deSSeRTS  
Add a fabulous finale to any meal with cheesecake, pudding, custard and more. All can be prepared in minutes in your pressure  
cooker. pressure cooking gives an even texture to pudding and a satiny feel to custards.  
Desserts may be prepared in custard cups or any metal mold which is ovenproof and will fit loosely in the steamer basket in the  
pressure cooker. Fill molds only 23 full to allow for expansion of food. Cover securely with aluminum foil shaped to the sides of  
the mold. place the steamer basket in the cooker. Then place the mold or custard cups in the steamer basket. Up to four custard  
cups of dessert can be pressure cooked at a time. place two custard cups in the steamer basket. Then, stack the other two custard  
cups opposite the bottom two custard cups.  
To test custards for doneness, insert a knife into the center. If the knife comes out clean, it is done. If not, it will be necessary to  
bring the cooker back up to pressure and cook the custard a minute or two longer.  
Do not cook applesauce, cranberries, or rhubarb in the pressure cooker.  
2
The recipes in this section may be doubled. Be sure not to fill the pressure cooker over 3 full (see page 6). When the recipe is  
increased, the cooking time remains the same. Because the water in the dessert recipes is for steaming and the pressure cooking  
time is unchanged, it is not necessary to increase the water.  
FOR DESSERTS, DO NOT FILL  
PRESSURE COOKER OVER 23 FULL!  
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR  
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.  
TAPIOCA PUDDING    
1
2 cups skim milk  
2 tablespoons quick cooking  
tapioca  
3  
4  
2  
cup sugar  
teaspoon salt  
teaspoon vanilla  
1
1
4 egg whites, slightly beaten  
112 cups water  
Scald milk and tapioca. Remove from heat and let stand 15 minutes. Combine egg whites, sugar, salt,  
and vanilla. Add milk and tapioca, stirring constantly. pour into individual custard cups. Cover each  
cup firmly with aluminum foil. pour water into cooker. place custard cups in steamer basket in cooker.  
place pressure regulator on vent pipe and COOK 5 MINUTES WITH A VERY SLOW, STEADY  
FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR  Release pressure  
quickly. Unmold if desired.  
nutrition Information per Serving  
6 servings  
88 Calories, 0 g Fat, 1 mg Cholesterol  
RICE PUDDING    
2 cups cooked white rice  
2 cups skim milk  
1
4 egg whites, slightly beaten  
2
teaspoon vanilla  
1
3  
cup sugar  
112 cups water  
1
2  
teaspoon salt  
Combine milk, egg whites, sugar, and salt. Stir in rice and vanilla. pour into individual custard cups.  
Cover each cup firmly with aluminum foil. pour water into cooker. place custard cups in steamer bas-  
ket in cooker. Close cover securely. place pressure regulator on vent pipe and COOK 5 MINUTES  
WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE  
REGULATOR  Release pressure quickly. Stir slightly and chill pudding.  
nutrition Information per Serving  
6 servings  
141 Calories, 0 g Fat, 1 mg Cholesterol  
VARIATION: FRUIT AND NUT RICE PUDDING  
Substitute brown sugar for white and add 12 cup raisins or dates and 12 cup chopped walnuts to above  
rice pudding.  
36  
 
VANILLA CUSTARD    
1
2 cups skim milk  
2  
teaspoon vanilla  
Nutmeg  
4 egg whites, slightly beaten  
1
1
4
cup sugar  
teaspoon salt  
112 cups water  
4  
Combine milk, egg whites, sugar, salt, and vanilla. pour into individual custard cups. Sprinkle nutmeg  
on custards. Cover each cup firmly with aluminum foil. pour water into cooker. place custard cups  
in steamer basket in cooker. Close cover securely. place pressure regulator on vent pipe and COOK  
5 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE  
PRESSURE REGULATOR  Release pressure quickly. Chill custard.  
nutrition Information per Serving  
5 servings  
84 Calories, 0 g Fat, 2 mg Cholesterol  
VARIATION: CHOCOLATE CUSTARD  
Heat skim milk with 3 tablespoons cocoa. Follow vanilla custard directions.  
VARIATION: COCONUT CUSTARD  
Sprinkle 1 tablespoon coconut over top of each vanilla custard before cooking.  
PETITE PUMPKIN CUSTARDS   
1 16-ounce can solid-pack  
pumpkin  
1 14-ounce can sweetened  
condensed milk  
1 teaspoon finely chopped  
candied ginger, optional  
teaspoon ground cloves  
1
4  
2 cups water  
3 eggs, beaten  
1 teaspoon ground cinnamon  
• • • • • • •  
Whipped cream, optional  
Mix pumpkin, milk, eggs, cinnamon, ginger, and cloves. pour into individual custard cups. Cover each  
cup firmly with aluminum foil. pour water into cooker. place custard cups in steamer basket in cooker.  
Close cover securely. place pressure regulator on vent pipe and COOK 10 MINUTES WITHAVERY  
SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR  
Release pressure quickly. Refrigerate until chilled. Serve with whipped cream, if desired.  
nutrition Information per Serving  
8 servings  
207 Calories, 6 g Fat, 97 mg Cholesterol  
CHEESECAKE   
1 8-ounce package cream cheese  
1 3-ounce package cream cheese  
2 eggs  
1
2  
cup vanilla wafer crumbs  
1
2  
cup sugar  
212 cups water  
Beat cream cheese until smooth. Add sugar and beat in eggs. pour mixture into buttered custard cups.  
Top with vanilla wafer crumbs. Cover each cup firmly with aluminum foil. pour water into cooker. place  
custard cups in steamer basket in cooker. Close cover securely. place pressure regulator on vent pipe and  
COOK 15 MINUTES WITHAVERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM  
THE PRESSURE REGULATOR  Release pressure quickly. Cool cheesecake. Cut around inside of  
cups to loosen and invert onto serving dish. Chill. Top with one of the following sauces, if desired.  
nutrition Information per Serving  
6 servings  
305 Calories, 23 g Fat, 157 Cholesterol  
CARAMEL SAUCE — Combine 14 cup soft cream cheese, 14 cup brown sugar, 1 tablespoon granu-  
1
lated sugar, and 4 teaspoon vanilla. Mix thoroughly. Spoon over cheesecake. Garnish with pecans.  
Refrigerate until serving.  
FRUIT SAUCE — Spoon canned fruit pie filling of your choice over cheesecake. Refrigerate until  
serving.  
37  
 
OATMEAL APPLE CRISP   
4 cups apples, peeled and sliced  
1 teaspoon cinnamon  
1
1
1 tablespoon lemon juice  
1 cup quick cooking oats  
2
teaspoon salt  
cup melted margarine  
3
1
1
3
cup flour  
cup brown sugar  
212 cups water  
2
Sprinkle apples with lemon juice. Combine oats, flour, brown sugar, cinnamon, salt, and margarine.  
place alternate layers of apples and oat mixture (beginning with and ending with apples) in a buttered  
metal bowl that will fit loosely in cooker. Cover bowl firmly with aluminum foil. pour water into cooker.  
place bowl in steamer basket in cooker. Close cover securely. place pressure regulator on vent pipe and  
COOK 20 MINUTES WITHAVERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM  
THE PRESSURE REGULATOR  Release pressure quickly.  
nutrition Information per Serving  
6 servings  
321 Calories, 11 g Fat, 0 Cholesterol  
PReSSuRe CaNNiNG  
iN youR PReSSuRe CookeR aNd CaNNeR  
pressure canning is recommended by the United States Department of Agriculture, Washington, D.C., as the only safe method for  
canning low-acid foods—vegetables, meat, poultry, and fish. These instructions for canning at 15 pounds pressure are according  
to research done by the Department of Food Science and nutrition, Agricultural Experiment Station, University of Minnesota, St.  
paul, Minnesota.  
WHY PRESSURE CANNING?  
Water boils at 212° F. (except in mountainous regions) and this is sufficient to arrest or destroy some spoilage organisms—  
enzymes, molds, and yeast. However, a temperature of 240° F. or above is needed to destroy harmful bacteria, especially  
clostridium botulinum. In pressure canning, some of the water in the pressure Cooker-Canner is converted to steam and,  
after all air is exhausted through the vent pipe and air vent/cover lock in cover, the pressure regulator is placed on vent  
pipe. Expanding steam will close the air vent/cover lock and will then create pressure. As pressure within the pressure  
Cooker-Canner increases, temperature increases—5 pounds pressure—228° F., 10 pounds pressure—240° F., 15 pounds pressure—  
250° F.  
Four specific agents produce food spoilage. They are enzymes, molds, yeast, and bacteria. Three of them . . . enzymes, molds, and  
yeasts are easily destroyed by heat during the processing. Bacteria, especially clostridium botulinum, can be destroyed only with  
temperatures above boiling. And their destruction is of prime importance.  
If enzymes are not destroyed, the quality of food is lowered. Unchecked mold may spread through the entire contents of a container  
of food. yeast causes fermentation. Bacteria spoilage falls into four groups:  
(1) Fermentation, recognized by the formation of gas and acid, which causes food to sour, (2) Flat Sour, in which acid is produced,  
but no gas is formed, (3) putrefaction, characterized by gas, bad odor, and sometimes by darkening of food, (4) Toxins or poison-  
ous substances which may show no visible signs of spoilage unless other spoilage organisms are also present.  
As a safeguard against using canned foods that may be affected with spoilage that is not readily detected, it is necessary to boil  
all low-acid foods (all vegetables, meats, poultry, and seafood) to detect any odors or foaming from spoilage. If the food does not  
smell or look right, discard it without tasting. Many times odors that cannot be detected in the cold product will become evident  
while heating.  
To detect spoilage at altitudes below 1,000 feet, boil foods for 10 minutes. At altitudes above 1,000 feet, add an additional minute  
of boiling time for each additional 1,000 feet.  
Foods high in acidity, fruits and tomatoes, may also be canned in a pressure Cooker-Canner.  
Do not use this Pressure Cooker-Canner for canning at altitudes above 3,000 feet  
Use this pressure Cooker-Canner for canning only half pint and pint jars. The Cooker-Canner will hold up to five half pint jars, up  
to four regular pint jars, or up to three wide mouth pint jars at one time.  
Note: For maximum canning capacity, you may want to remove the handles on the steamer basket.  
38  
 
CaNNiNG VeGeTableS  
young, tender, fresh vegetables, slightly immature, are better for canning than those which are overripe. As a rule, vegetables are  
best if canned immediately after picking, since flavor decreases upon standing and often unpleasant color changes take place.Avoid  
bruising vegetables because spoilage organisms grow more rapidly on bruised vegetables than on unblemished ones.  
Wash and prepare garden fresh vegetables as you would for cooking.  
Vegetables may be raw packed or precooked before they are processed. If raw, pack prepared vegetables into clean jars.  
To precook vegetables, cover with boiling water and cook until heated through. pack precooked vegetables into clean jars. Leave  
one inch head space in jars.  
Can with or without salt. If salt is desired use only pure canning salt. Table salt contains a filler which may cause cloudiness in  
bottom of jars. Add 12 teaspoon canning salt to each pint jar (14 teaspoon salt to each one-half pint) if desired.  
Cover vegetables with boiling water leaving one inch head space.  
When vegetables are precooked, some of their nutrients dissolve in the water; so whenever possible, the precooking water should  
be used as liquid to cover the vegetables after packing in jars. However, there are a few vegetables, such as turnips, greens, kale,  
and sometimes asparagus, which make the cooking water bitter. Do not use cooking water in these cases.  
See “HOW TO pRESSURE CAn FOODS” on page 41. Also see “pROCESSInG TIME CHART” on page 41.  
CaNNiNG meaT aNd PoulTRy  
Cut meat or poultry into pieces convenient for canning. precook meat until red color changes to light brown. precook poultry until  
medium done. precooking can be done by either boiling, frying, or roasting.  
To precook by boiling, make a concentrated broth from bones and meat or poultry trimmings. Heat to boiling and precook meat  
or poultry in broth.  
Meat should not be browned with flour, nor should flour be used in the gravy of meat used for canning. It is desirable to use a little  
liquid or broth with hot packed meats.  
pack hot meat or poultry into clean jars leaving one inch head space. Do not pack tightly. Canning salt may be added, 12 teaspoon  
for each pint (14 teaspoon salt to each one-half pint), or it may be added at serving time. Cover with hot liquid, broth, meat juice,  
or water. It is important to leave one inch head space.  
See “HOW TO pRESSURE CAn FOODS” on page 41. Also see “pROCESSInG TIME CHART” on page 41.  
CaNNiNG fiSH aNd Seafood  
Only fresh fish should be canned and these should be bled and thoroughly cleaned of all viscera and membranes when caught, or  
as soon as possible. Canning should be restricted to the following proven varieties where it is definitely known that a product of  
good quality may be obtained.  
CLAMS, Whole (Littleneck)  
Scrub clams and soak overnight in 10% brine. Open clams and wash in salted water using 1 tablespoon salt for each quart of wa-  
ter. Cover clam meat with boiling water, to which 18 teaspoon citric acid crystals have been added to each quart of water. Allow  
to stand 1 minute. pack loosely into clean, hot Mason jars, leaving 1 inch head space. Cover with hot concentrated clam juice to  
1
4
inch from top.  
See “HOW TO pRESSURE CAn FOODS” on page 41. Also see “pROCESSInG TIME CHART” on page 41.  
CRAB  
place crabs in ice water 1 to 2 minutes. Separate claws from body, remove waste portions and wash thoroughly. place bodies and  
claws with 2 cups water in Cooker-Canner, and cook 5 minutes with a very slow, steady flow of steam escaping from the pressure  
regulator. Release pressure quickly. Remove meat from shells. Wash thoroughly in salted water using 12 cup salt to 2 quarts water.  
Drain and dip in solution of 12 cup vinegar to 2 quarts water. Drain and remove all excess moisture. pack loosely into clean, hot  
Mason jars, leaving 1 inch head space. Add 12 teaspoon salt and cover with boiling water.  
See “HOW TO pRESSURE CAn FOODS” on page 41. Also see “pROCESSInG TIME CHART” on page 41.  
39  
 
FISH — General Method  
Cod, Mackerel, Herring, Lake Trout, Whitefish, Mullet. Clean fish thoroughly, filet large fish or leave small pan fish whole. Cut  
into container length pieces and soak in brine, 1 cup salt to 1 gallon water for 60 minutes. Drain. pack with skin side of fish to the  
outside of the Mason jar. Leave 12 inch head space. Then submerge open jar in a kettle containing hot brine, 12 cup salt to 1 gallon  
of water, and boil 20 minutes. Remove, invert, and drain thoroughly. Add a bay leaf and a slice of onion to each jar, if desired.  
See “HOW TO pRESSURE CAn FOODS” on page 41. Also see “pROCESSInG TIME CHART” on page 41.  
LOBSTER  
plunge live lobsters in boiling, salted water, 2 tablespoons salt to 1 gallon water. Cook 15 to 30 minutes depending on size. Remove  
1
and dip in cold lightly salted water. Remove meat and wash quickly. Drain. Dip meat in solution of 2 cup vinegar to 2 quarts  
1
water. Drain and remove all excess moisture. pack in clean, hot Mason jars, leaving 2 inch head space. Cover with hot brine,  
112 tablespoons salt to 2 quarts water.  
See “HOW TO pRESSURE CAn FOODS” on page 41. Also see “pROCESSInG TIME CHART” on page 41.  
SALMON  
Clean and wash fish thoroughly. Cut into container length pieces, leaving in backbone. Soak in brine, 12 lb. salt to 1 gallon water,  
for 60 minutes. Drain well. pack solidly in Mason jars leaving 12 inch head space.  
See “HOW TO pRESSURE CAn FOODS” on page 41. Also see “pROCESSInG TIME CHART” on page 41.  
SHRIMP  
Shrimp should be canned when absolutely fresh as they deteriorate quickly. Wash shrimp thoroughly, peel, and wash again. Cover  
with cold brine, 12 cup salt to 1 quart water, for 20 to 30 minutes depending on size. Drain. place on canning rack and cook 6 to 8  
minutes in boiling brine, proportions as above. Dry shrimp. pack loosely in clean, hot Mason jars leaving 1 inch head space. Fill  
containers with boiling brine, 112 tablespoons salt to 1 quart water, leaving 1 inch head space.  
See “HOW TO pRESSURE CAn FOODS” on page 41. Also see “pROCESSInG TIME CHART” on page 41.  
CaNNiNG fRuiTS aNd TomaToeS  
Foods high in acidity, fruits and tomatoes, may be canned in a pressure Cooker-Canner. The pressure processing method for fruits  
and tomatoes gives a heat treatment equivalent to the much longer processing in a boiling water bath canner.  
Select firm, fully-ripened but not soft fruit or tomatoes. Do not can overripe tomatoes. Wash, peel, core, or remove pits if neces-  
sary. To loosen skins of peaches, apricots, and tomatoes, blanch for one-half minute in boiling water. Dip into cold water and peel.  
Cherries and plums are usually canned whole. prick the skins with a fork to prevent them from breaking during processing. Leave  
fruit whole or cut as desired (halves, slices, chunks).  
Some fruits tend to darken while they are being prepared. To prevent the darkening, place fruit in an ascorbic acid solution (1  
teaspoon ascorbic acid to 1 gallon water) or use ascorbic acid or citric acid mixtures according to package instructions.  
Although fruit has better color, shape, and flavor when it is canned with sugar, it may be canned unsweetened if desired. Sugar is  
used for flavor. It is not used in high enough concentration to act as a preservative.  
White sugar is preferable to brown sugar for canning. Light corn syrup or honey may be used to replace up to one-half the sugar.  
If you wish to use sugar substitutes, follow package instructions.  
The amount of sugar desirable to use in preparing syrups will depend upon the tartness of the fruit and on family preference. It  
should be remembered that fruit, when heated, releases some of its juices which will dilute the syrup in proportion to the juiciness  
of the fruit.  
SyRuPS foR CaNNiNG fRuiTS  
SUGAR pER  
yIELD OF  
SyRUp  
qUART OF LIqUID  
SyRUp  
1
Very Light  
Light  
Medium  
Heavy  
2  
cup  
4 cups  
412 cups  
5 cups  
1 cup  
2 cups  
3 cups  
512 cups  
Heat sugar with water or juice until sugar is dissolved. Add fruit and cook until heated through. pack fruit into clean Mason jars to  
within 12 inch of top of jar. Cover with hot liquid leaving 12 inch head space. The liquid may be syrup, fruit juice, or plain water.  
40  
 
If preferred, fruit, except apples, cranberries, figs, and strawberries may be packed raw into containers and covered with boiling  
hot syrup. When this is done, processing time need not be increased. When fruit is packed cold, it shrinks during processing, and  
the container is less full than when fruit is preheated in boiling syrup before packing.  
pack tomatoes into clean jars to within 12 inch of top of jar, press down to release juice and fill spaces. Add 1 tablespoon lemon  
juice per pint. Add 12 teaspoon canning salt to each pint jar (12 teaspoon salt to each one-half pint) if desired. See “HOW TO pRES-  
SURE CAn FOODS” on page 41. Also see “pROCESSInG TIME CHART” on page 41.  
How To PReSSuRe CaN foodS  
1. place 5 cups boiling water in Cooker-Canner for processing. To prevent water stains on jars, add 1 tablespoon white vinegar  
to water in Cooker-Canner.  
2. place steamer basket in Cooker-Canner.  
3. Adjust caps on jars according to closure manufacturer’s instructions.  
4. place jars in steamer basket in Cooker-Canner.  
5. Close the cover following step 5 on page 4.  
6. Exhaust air from the Cooker-Canner and jars by adjusting heat to a relatively high heat setting to obtain a free flow of steam  
from the vent pipe. Reduce heat to maintain a moderate steam flow. Allow steam to flow for 5 minutes.  
7. place pressure regulator/steam release valve on vent pipe with lever aligned with pressure arrow. Continue heating until you  
hear and/or see a steady flow of steam escaping from the pressure regulator. processing time begins when this occurs.  
8. Lower the heat to maintain a very slow, steady flow of steam escaping from the pressure regulator and process foods according  
to the chart below.  
9. At the end of processing time, turn the burner to OFF and remove Cooker-Canner from burner. Let pressure drop of its own  
accord.  
10. Remove pressure regulator and let Cooker-Canner cool for 10 minutes. Open cover and remove jars.  
PRoCeSSiNG Time CHaRT  
processing times at 15 pounds pressure, as given in this chart, apply only to altitudes up to 3,000 feet. Do not use this pressure  
cooker and canner for canning at altitudes above 3,000 feet  processing times are for 12 pint and pint jars.  
Fruit & Vegetables  
Minutes  
Meat & Seafood  
Minutes  
Fruits . . . . . . . . . . . . . . . . . . . . . 0  
Asparagus . . . . . . . . . . . . . . . . . 25  
Beans, lima . . . . . . . . . . . . . . . . 40  
Beans, snap . . . . . . . . . . . . . . . . 25  
Beets, whole or sliced . . . . . . . . 25  
Carrots . . . . . . . . . . . . . . . . . . . . 25  
Corn, whole kernel . . . . . . . . . . . 60  
Greens, all kinds. . . . . . . . . . . . . 45  
Mushrooms . . . . . . . . . . . . . . . . 30  
Okra . . . . . . . . . . . . . . . . . . . . . . 25  
Okra & Tomatoes . . . . . . . . . . . . 25  
peas, green . . . . . . . . . . . . . . . . . 40  
peas, black-eyed . . . . . . . . . . . . 40  
potatoes, new-whole . . . . . . . . . 30  
Squash, cubed . . . . . . . . . . . . . . 30  
Sweet potatoes . . . . . . . . . . . . . . 60  
Tomatoes . . . . . . . . . . . . . . . . . . 0  
Beef . . . . . . . . . . . . . . . . . . . . . . 60  
pork . . . . . . . . . . . . . . . . . . . . . . 60  
Lamb . . . . . . . . . . . . . . . . . . . . . 60  
Veal . . . . . . . . . . . . . . . . . . . . . . 60  
poultry (with bone) . . . . . . . . . . 40  
Game meat . . . . . . . . . . . . . . . . 60  
Game fowl (with bone) . . . . . . . 40  
Clams (Littleneck) . . . . . . . . . . . 35  
Crab meat . . . . . . . . . . . . . . . . . 35  
Fish . . . . . . . . . . . . . . . . . . . . . . 90  
Lobster* . . . . . . . . . . . . . . . . . . . 45  
Salmon . . . . . . . . . . . . . . . . . . . . 90  
Shrimp . . . . . . . . . . . . . . . . . . . . 30  
*Use only 12 pint Mason jars.  
41  
 
ReCiPe iNdex  
COOKING  
SOUPS AND STOCKS                   10  
Beef Tomato Soup . . . . . . . . . . . . 11  
Black Bean Soup . . . . . . . . . . . . . 11  
Brown Beef Soup . . . . . . . . . . . . . 11  
Brown Beef Soup Stock . . . . . . . . 11  
Chicken Dumpling Soup . . . . . . . 10  
Chicken noodle Soup. . . . . . . . . . 10  
Chicken Rice Soup . . . . . . . . . . . 10  
Chicken Soup . . . . . . . . . . . . . . . . 10  
Chicken Soup Stock . . . . . . . . . . 10  
Minestrone . . . . . . . . . . . . . . . . . . 12  
Onion Soup. . . . . . . . . . . . . . . . . . 11  
potato Soup. . . . . . . . . . . . . . . . . . 13  
Seafood Gumbo . . . . . . . . . . . . . . 12  
Vegetable Soup . . . . . . . . . . . . . . . 11  
Zesty Homemade Chili . . . . . . . . 13  
Bayou Bounty Chicken. . . . . . . . . 19  
California Chicken . . . . . . . . . . . . 18  
Chicken Breasts Tarragon . . . . . . 18  
Chicken Cacciatore . . . . . . . . . . . 21  
Chutney Chicken . . . . . . . . . . . . . 18  
Cornish Hen pimiento . . . . . . . . . 21  
Herbed Chicken . . . . . . . . . . . . . . 20  
poultry Timetable . . . . . . . . . . . . . 21  
Soy Chicken . . . . . . . . . . . . . . . . . 17  
Sweet ’n Sour Chicken . . . . . . . . 19  
Turkey Breast . . . . . . . . . . . . . . . . 19  
Frozen Vegetable Timetable . . . . . 31  
Garlic Mashed potatoes . . . . . . . . 28  
Glazed Root Vegetables . . . . . . . . 28  
DRY BEANS AND PEAS               31  
Baked Beans . . . . . . . . . . . . . . . . 31  
Dry Bean and pea Timetable . . . . 32  
Orange Baked Beans . . . . . . . . . . 32  
RICE                                                 33  
Brown Rice . . . . . . . . . . . . . . . . . 33  
Brown Rice with Veggies . . . . . . 34  
Grecian Rice pilaf . . . . . . . . . . . . 34  
Risotto with Artichoke Hearts  
and Sun-Dried Tomatoes. . . . . . 35  
Seasoned Rice pilaf . . . . . . . . . . . 34  
Steamed Rice . . . . . . . . . . . . . . . . 33  
Wild Rice . . . . . . . . . . . . . . . . . . . 34  
Wild Rice with Raisins  
MEATS                                             22  
Apricot Barbecue pork Roast. . . . 24  
Beef pot Roast . . . . . . . . . . . . . . . 22  
Beef Stew . . . . . . . . . . . . . . . . . . . 23  
Corned Beef . . . . . . . . . . . . . . . . . 24  
Meat Timetable. . . . . . . . . . . . . . . 26  
porcupine Meatballs . . . . . . . . . . 22  
pork Loin Roast . . . . . . . . . . . . . . 25  
Spaghetti Meat Sauce . . . . . . . . . 23  
Spareribs with Barbecue Sauce . . 24  
Stuffed pork Chops. . . . . . . . . . . . 25  
Swiss Steak. . . . . . . . . . . . . . . . . . 23  
Wiener Schnitzel. . . . . . . . . . . . . . 25  
SEAFOOD                                       14  
Haddock in Cheese Sauce . . . . . . 16  
Lemon ’n Dill Cod, new  
potatoes, and Broccoli . . . . . . 14  
Marinated Tuna. . . . . . . . . . . . . . . 14  
poached Halibut with  
Vegetables . . . . . . . . . . . . . . . . . 16  
Salmon Steaks Moutarde . . . . . . . 16  
“Scampi Style” Shrimp . . . . . . . . 15  
Seafood Timetable . . . . . . . . . . . . 17  
Shrimp Jambalaya . . . . . . . . . . . . 15  
and pecans. . . . . . . . . . . . . . . . . 35  
DESSERTS                                       36  
Cheesecake . . . . . . . . . . . . . . . . . 37  
Chocolate Custard . . . . . . . . . . . . 37  
Coconut Custard. . . . . . . . . . . . . . 37  
Fruit and nut Rice pudding . . . . . 36  
Oatmeal Apple Crisp . . . . . . . . . . 38  
petite pumpkin Custards . . . . . . . 37  
Rice pudding . . . . . . . . . . . . . . . . 36  
Tapioca pudding . . . . . . . . . . . . . 36  
Vanilla Custard . . . . . . . . . . . . . . 37  
VEGETABLES                               27  
Artichokes ’n Sauce. . . . . . . . . . . 29  
Broccoli ’n Rice . . . . . . . . . . . . . 28  
Casserole of Vegetables . . . . . . . . 27  
Fresh Vegetable Timetable . . . . . . 29  
POULTRY                                       17  
Arroz Con pollo . . . . . . . . . . . . . . 20  
CANNING  
Fish and Seafood . . . . . . . . . . . . . 39  
Fruits. . . . . . . . . . . . . . . . . . . . . . . 40  
How to pressure Can Foods . . . . . 41  
Meats . . . . . . . . . . . . . . . . . . . . . . 39  
poultry . . . . . . . . . . . . . . . . . . . . . 39  
pressure Canning in your  
processing Time Chart . . . . . . . . . 41  
Tomatoes. . . . . . . . . . . . . . . . . . . . 40  
Vegetables. . . . . . . . . . . . . . . . . . . 39  
pressure Cooker and Canner . . . 38  
42  
 
SeRViCe aNd PaRTS iNfoRmaTioN  
If you have any questions regarding the operation of your Prestocooker or need parts for your cooker, call our Consumer  
Service Department weekdays between 8:00 AM and 4:30 pM (Central Time) at 1-800-877-0441 or write:  
nATIOnAL pRESTO InDUSTRIES, InC.  
Consumer Service Department  
3925 north Hastings Way, Eau Claire, Wisconsin 54703-3703  
you may also email inquiries to contact@GoPresto com  Inquiries will be answered promptly by telephone, letter, or email. When  
writing, please include a phone number and a time when you can be reached during weekdays, if possible.  
When ordering replacement parts, please specify the model number found stamped on the bottom of the cooker body  
Any maintenance required for this cooker, other than that described in the Care and Maintenance section of this book (pages  
7 and 8), should be performed by our Factory Service Department. Be sure to indicate date of purchase and a description of the  
problem when sending a cooker for repair. Send cookers for repair to:  
CAnTOn SALES AnD STORAGE COMpAny  
presto Factory Service Department  
555 Matthews Drive, Canton, MS 39046-0529  
The presto Factory Service Department is equipped to service all pRESTOappliances and supply genuine pRESTOparts.  
Genuine pRESTOreplacement parts are manufactured to the same exacting quality standards as pRESTOappliances and are  
engineered specifically to function properly with its appliances. presto can only guarantee the quality and performance of genuine  
pRESTOparts. “Look-alikes” might not be of the same quality or function in the same manner. To ensure that you are buying  
genuine pRESTOreplacement parts, look for the pRESTOtrademark.  
Cooker replacement parts are available at presto Authorized Service Stations and may also be available at hardware stores and  
other retail outlets. parts may also be ordered on-line at www.Gopresto.com.  
In California, cookers may be delivered to your nearest presto Authorized Service Station. California residents seeking warranty  
or service information may call 1-800-877-0441.  
PRESTOLimited Warranty  
This quality pRESTOappliance is designed and built to provide many years of  
satisfactory performance under normal household use. presto pledges to the original  
owner that should there be any defects in material or workmanship during the first  
twelve (12) years after purchase, we will repair or replace it at our option. Our pledge  
does not apply to damage caused by shipping. To obtain service under the warranty,  
return this pRESTOproduct, shipping prepaid to the Factory Service Department.  
California residents may deliver this pRESTOproduct to their nearest pRESTO  
Authorized Service Station. When returning a product, please include a description of  
the defect and indicate the date the appliance was purchased.  
We want you to obtain maximum enjoyment from using this pRESTOappliance and  
ask that you read and follow the instructions enclosed. Failure to follow instructions,  
damage caused by improper replacement parts, abuse or misuse will void this pledge.  
This warranty gives you specific legal rights, and you may also have other rights which  
vary from state to state. This is presto’s personal pledge to you and is being made in  
place of all other express warranties.  
NATIONAL PRESTO INDUSTRIES, INC  
Eau Claire, Wisconsin 54703-3703  
US patent 4932550  
Form 72-299C  
43  
 

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