Instructions / Assembly
ZESTY HOMEMADE CHILI
1 teaspoon ground cumin
1
⁄
2
teaspoon black pepper
1
⁄
2
teaspoon oregano
1
⁄
4
teaspoon cayenne pepper
• • • • • • •
1 can (15 ounces) kidney
beans, drained and rinsed
Turn heat selector to medium and brown meat. Add remaining ingredients except
kidney beans. Close cover securely. Place pressure regulator on vent pipe and cook
5 minutes with pressure regulator rocking slowly. Let pressure drop of its own
accord. Stir in kidney beans and heat through.
Nutrition Information Per Serving 4 servings
432 Calories, 17 g Fat, 111 mg Cholesterol
POTATO SOUP
1 tablespoon vegetable oil
1 cup finely chopped onions
1
⁄
2
cup finely sliced celery
3 cups chicken broth
4 cups peeled, diced potatoes
1
⁄
4
teaspoon white pepper
1
⁄
4
teaspoon basil
• • • • • • •
1 can (12 ounces) evaporated
skim milk
Salt to taste
Heat oil in pressure cooker over medium heat. Sauté onion and celery until soft. Add
broth, potatoes, pepper, and basil to pressure cooker. Close cover securely. Place
pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking
slowly. Let pressure drop of its own accord. Remove 2 cups of potato mixture; place
in blender or food processor and process until smooth. Return to pressure cooker and
stir in evaporated milk.
Nutrition Information Per Serving 6 servings
160 Calories, 2 g Fat, 2 mg Cholesterol
1
1
⁄
2
pounds ground beef
1 can (8 ounces) tomato sauce
1
⁄
2
cup water
1 cup chopped onion
3
⁄
4
cup chopped green pepper
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon salt
seafood
Seafood is the basis of some of the healthiest and most nutritious
meals you can make. It is an excellent source of protein, a good
source of minerals, and one of the few sources of beneficial
omega-3 fatty acids.
Steaming in the pressure cooker brings out the finest, fullest
flavors of seafood. 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.
FOR FISh AND SEAFOOD,
DO NOT FILL PRESSURE COOKER OVER
2
⁄
3
FULL!
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.
4 small salmon steaks, 1-inch
thick
4 tablespoons Dijon-style
mustard
3-4 sprigs fresh thyme or
1
⁄
2
teaspoon dried thyme
1 tablespoon olive or
vegetable oil
1 small onion, chopped
1 clove garlic, minced
1 cup dry white wine or
chicken broth
1 bay leaf
• • • • • • •
2 tablespoons Dijon-style
mustard
1 tablespoon cornstarch
Spread each steak with 1 tablespoon mustard. Press 1 thyme sprig into mustard on
each steak or sprinkle with dried thyme. Pour oil into cooker. Turn heat selector to
medium and sauté onion and garlic until tender. Stir in wine and bay leaf. Place steaks
on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook
2 minutes with pressure regulator rocking slowly. Cool cooker at once. Carefully
remove steaks and rack. Keep steaks warm. Discard bay leaf. Mix 2 tablespoons
mustard with cornstarch. Stir into liquid in pressure cooker. Heat until sauce boils and
thickens, stirring constantly. Serve sauce with salmon steaks.
Nutrition Information Per Serving 4 servings
218 Calories, 9 g Fat, 20 mg Cholesterol
VARIATION: Substitute halibut for salmon steaks.
SALMON STEAKS MOUTARDE
28 29