Operation Manual

Cooking Times
19
12
You can use the remaining stock to make the risotto to go with these ribs. Place one cup
of cooked risotto on each plate and place two to three ribs per person on the risotto and
pour over the reserved stock and serve. You will get rave reviews.
Chicken Cacciatore (hunter style)
Usually a Cacciatore recipe calls for cut up chicken, and that's just fine. This whole
chicken Cacciatore recipe is the one we do on our TV shows every time we
demonstrate a pressure cooker.
Serves: 6
1 3 to 5 pound chicken (You can cut them
1
/3 cup dry white wine
up if you wish, but they will easily pull 1 28-ounce can crushed tomatoes
apart when done.) 1 cup onions, chopped
2 tablespoons olive oil 1 teaspoon salt
2 cloves garlic, thinly sliced
1
/4 teaspoon black pepper
8 small white mushrooms, thinly sliced 1 tablespoon minced parsley
2 cups cooked white rice
Place oil in a skillet and heat until the oil is very hot. Heat the olive oil to almost
smoking. Add the chickens one at a time, or a few pieces at a time and turn until
golden brown. Set aside on a large plate that can collect the juices. Add the onion,
garlic, and mushrooms. Add the wine to deglaze. Cook for 2 minutes, add the browned
chicken and the collected juices to cooker
. Add tomatoes, salt and pepper. Set the cooker
on
Chicken for 20 minutes (see pages 7-8 for directions). Let the pressure release
naturally about 10 minutes. Unlock and remove the cover. Transfer to a serving platter
and garnish with the parsley. Serve with the rice.
Glazed Carrots
There is something about a pressur
e cooker that cooks carrots like no other method can.
Serves: 6
6 large carrots, peeled 2 teaspoons brown sugar
1 can chicken broth 2 tablespoons sweet butter
1 teaspoon Italian seasoning Salt and pepper to taste
Slice the car
rots into
1
/2 inch thick pieces. Add the car
rots, chicken broth and Italian
seasoning to a steamer basket and place in the cooker. Lock the lid in place and set the
cooker to
V
egetable
for 5 minutes (Go to pages 7-8 for instr
uctions).
Quick release the pressure, unlock the lid, and remove the basket of carrots. Pour out the
broth (the broth can be refrigerated and used for other recipes). Place oil in a skillet and
heat until the oil is very hot. Add the carrots to the skillet, along with the brown sugar
and butter. Stir the mixture together gently until the carrots are coated with the
butter and the sugar has dissolved. Sauté for about 2 minutes until the carrots start to
High Pressure (15psi)
Potatoes
Pieces, slices 5-8 mins
Whole, small 5-8 mins
Whole, medium 10-12 mins
Rice
Brown 15-20 mins
White 5-7 mins
Spinach, fresh 2-3 mins
Squash
Fall, 1” chunks 4-6 mins
Summer, sliced 1-2 mins
Meat and Poultry
Beef, Pork, Lamb (1-2” cubes) 15-20 mins
Beef/Veal
Roast, brisket 50-60 mins
Shank 1
1
/2” thick 25-35 mins
Meatballs, browned 8-10 mins
Lamb, boneless roast 45-55 mins
Pork
Loin roast 40-50 mins
Smoked butt 20-25 mins
Ham shank 30-40 mins
Chicken
Boneless breast, thigh 8-10 mins
Pieces 10-12 mins
Whole 15-20 mins
Turkey breast, whole 30-40 mins
Fish
Steaks, fillets
3
/4” 4 mins
1”
5 mins
1
1
/4”
6 mins
1
1
/2”
7 mins