4- and 6-Quart Aluminum Pressure Cookers Visit us on the web at www.GoPresto.com 2006 by National Presto Industries, Inc. Instructions and Recipes Table of Contents Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Getting Acquainted . . . . . . . . . . . . . . .
This is a Listed appliance. The following Important Safeguards are recommended by most portable appliance manufacturers. IMPORTANT SAFEGUARDS To reduce the risk of personal injury or property damage, basic safety precautions should always be followed, including the following: 1. Read all instructions. 2. Always check the vent pipe before use. Hold cover up to light and look through vent pipe to be certain it is clear. 3. Always check the air vent/cover lock to be sure it moves freely before use. 4.
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 of pressure, a temperature of 250° F. (or 121° C.) is reached inside the pressure cooker.
How to Use To assure the very best results every time, carefully follow these step-by-step instructions for pressure cooking. You may find it helpful to refer back to Fig. A on page 3. 1. Prepare ingredients according to the directions in the pressure cooking recipe you have selected. Recipes in this book were developed for use in a 4-quart pressure cooker. If you have a 6-quart pressure cooker, you may increase the ingredients by 1⁄ 2, if desired. Be sure not to overfill the pressure cooker (see page 5).
8. 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 the burner. Sliding cookware can leave scratches on stovetops. 9. Reduce pressure according to the recipe or timetable instructions. If the instructions say “Let the pressure drop of its own accord,” set the pressure cooker aside to cool until pressure is completely reduced.
in bodily injury or property damage. Always be sure the cover handle is directly above the body handle (see page 4, Fig. E). 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 cooker. When it is up, there is pressure. When it is down, there is no pressure in the cooker and it can be opened.
4. The overpressure plug can also be removed for cleaning by pushing it out of its opening from the top of the cover. After cleaning, reinsert it by pushing the domed side of the plug into the opening from the underside of the cover, until the bottom edge is fully and evenly seated against the underside of the cover (Fig. N). When the overpressure plug is properly installed, the word (TOP) will be visible on the overpressure plug when viewing the outside of the cover. Overpressure Plug 5.
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 2⁄3 since pressure cooking is much faster than ordinary cooking methods. For example, if your ordinary cooking method requires 45 minutes, in the pressure cooker the cooking time will be 15 minutes.
Questions & Answers Occasionally the cover is hard to open or close. What causes this? What should I do? In order for pressure to build inside your pressure cooker, the unit has a special cover which provides an airtight fit. Because of this, you may find that on occasion the cover may be difficult to open or close.
Soups and Stocks The pressure cooker is perfect for preparing delicious, nourishing soups and stocks in minutes instead of the hours taken by ordinary methods. Stocks form the base for most great soups and sauces, and you can even substitute a stock for water in many recipes to add extra flavor. Traditionally, stocks are made by simmering bones and scraps for hours to extract all their flavor.
BROWN BEEF SOUP 11⁄2 pounds lean beef, cut into 1-inch cubes 4 cups water 1 ⁄2 cup chopped onion 1 ⁄2 cup sliced carrots ⁄4 1 1 1 1 ⁄4 1 cup chopped celery bay leaf teaspoon parsley flakes teaspoon salt teaspoon black pepper Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 12 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.
SAFFRON FISH STEW 1 ⁄4 4 3 1 2 1 ⁄4 1 1 can (14 ⁄2 ounces) chicken broth cup dry white wine new red potatoes, quartered carrots, cut into 1⁄2-inch chunks medium onion, finely chopped cloves garlic, minced cup chopped parsley bay leaf Pinch of saffron threads or 1⁄4 teaspoon turmeric ••••••• 1 pound firm fish (halibut, haddock, cod, pollack) fresh or thawed, cut into 8 pieces 1 small red pepper, cut into chunks 1 cup frozen peas, thawed 1 Place broth, wine, potatoes, carrots, onion, garlic, parsle
ZESTY HOMEMADE CHILI 1 ⁄2 1 1 ⁄2 1 3 ⁄4 2 1 1 1 pounds ground beef can (8 ounces) tomato sauce cup water cup chopped onion cup chopped green pepper cloves garlic, finely chopped tablespoon chili powder teaspoon salt 1 ⁄2 1 ⁄2 1 ⁄4 teaspoon ground cumin teaspoon black pepper teaspoon oregano teaspoon cayenne pepper ••••••• 1 can (15 ounces) kidney beans, drained and rinsed 1 Turn heat selector to medium and brown meat. Add remaining ingredients except kidney beans. Close cover securely.
“SCAMPI-STYLE” SHRIMP 1 pound medium, raw shrimp, peeled and deveined 3 tablespoons margarine 2 tablespoons minced green onion 6 cloves garlic, minced 2 teaspoons lemon juice ⁄4 teaspoon salt 1 cup water ••••••• 2 tablespoons minced parsley 1 ⁄4 teaspoon grated lemon peel 1 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.
SEAFOOD GUMBO 1 cup long grain white rice 11⁄2 cups water 1 cup water ••••••• 2 1⁄2 cups chicken broth 1 pound medium, fresh shrimp, peeled and deveined 1 pound sole fillets, cut into 2-inch pieces 1 can (14-15 ounces) diced tomatoes 1 cup chopped onion 3 ⁄4 cup chopped green pepper 2 2 2 1 1 ⁄2 1 ⁄4 1 ⁄4 cloves garlic, minced bay leaves tablespoons parsley teaspoon basil teaspoon thyme teaspoon ground red pepper teaspoon salt ••••••• 1 ⁄4 cup cold water 2 tablespoons cornstarch 1 package (10 ounces) fr
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.
Chutney CHICKEN 6 boneless, skinless chicken breast halves 1 can (14-15 ounces) diced tomatoes 1 can (4 ounces) chopped green chilies 1 ⁄2 cup raisins ⁄3 1 1 1 ⁄4 cup mango chutney tablespoon vinegar tablespoon brown sugar teaspoon allspice ••••••• 1 ⁄4 cup water 1 tablespoon cornstarch 1 Place all ingredients except cornstarch and water in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly.
CHICKEN CACCIATORE 2 2 1 1 1 ⁄4 cloves garlic, minced tablespoons minced parsley teaspoon oregano teaspoon salt teaspoon black pepper ••••••• 1 can (6 ounces) tomato paste 3 pound chicken, cut into serving pieces 1 cup diced tomatoes 1 ⁄3 cup white wine 11⁄2 cups sliced onions 1 ⁄2 cup chopped carrots 1 ⁄2 cup chopped celery Place all ingredients except tomato paste in pressure cooker. Close cover securely.
TURKEY BREAST* *Note: Use this recipe only in A 6-quart pressure cooker 3-4 1 11⁄2 1 ⁄2 cup chopped celery ⁄2 teaspoon poultry seasoning Salt and pepper to taste pound turkey breast tablespoon vegetable oil cups water onion, chopped 1 1 Pour oil into cooker. Turn heat selector to medium and brown turkey on all sides. Add remaining ingredients. Close cover securely. Place pressure regulator on vent pipe and cook 35 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.
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. An important step when preparing meat in the pressure cooker is to sear meat to a crispy brown on all sides to seal in natural juices. This can be done right in the pressure cooker. The following recipes were written for fresh or completely thawed meats.
SWISS STEAK 2 1 1 ⁄2 1 ⁄2 ⁄2 1 ⁄2 1 ⁄4 1 pounds round steak, 1-inch thick can (8 ounces) tomato sauce cup water cup chopped onion 1 cup chopped green pepper cup sliced celery teaspoon salt teaspoon pepper Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 18 minutes with pressure regulator rocking slowly. Cool cooker at once. Thicken sauce, if desired.
APRICOT BARBECUE PORK ROAST 3 ⁄2 1 ⁄2 1 ⁄3 1 ⁄4 1 ⁄4 1 pound boneless rolled pork roast cup catsup cup teriyaki sauce cup apricot preserves cup cider vinegar cup packed dark brown sugar 1 1 1 ⁄4 1 2 teaspoon crushed red pepper teaspoon dry mustard teaspoon black pepper large onion, sliced cups water Place pork roast in a large plastic bag or glass dish. Combine catsup, teriyaki sauce, preserves, vinegar, brown sugar, red pepper, mustard, and pepper. Mix thoroughly and pour over pork.
STUFFED PORK CHOPS 2 tablespoons vegetable oil 4 1-inch thick boneless pork chops, with deep pocket cut in each 1 cup chopped onion 3 ⁄4 cup chopped celery 1 ⁄2 cup corn 1 2 1 ⁄2 1 1⁄2 cup bran flakes, crushed tablespoons water teaspoon dried sage cups water Salt and pepper to taste Pour oil into cooker. Turn heat selector to medium and brown pork chops. Remove from cooker. Sauté onions and celery in cooker. Stir in corn, bran flakes, 2 tablespoons water, and sage; remove from cooker.
LAMB STEW 1 pound lamb stew meat, cut into 1-inch cubes 1 cup water 1 large onion, sliced 1 tablespoon Worcestershire sauce 1 large clove garlic, minced ••••••• 4 1 1 1 ⁄4 small potatoes, quartered cup baby-cut carrots teaspoon salt teaspoon black pepper ••••••• 1 ⁄4 cup cold water 1 tablespoon flour Place lamb, water, onion, Worcestershire sauce, and garlic in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 6 minutes with pressure regulator rocking slowly.
Vegetables Vegetables have assumed new importance and prominence on the menu. Health-conscious cooks feature an abundance of vegetables on the family meal plan, while restaurants increasingly cater to a more “vegetable-conscious” clientele. Pressure cooking is the preferred method for preparing vegetables. Because of the fast cooking time and super-heated steam, vegetables retain most of their natural color, texture, flavor, and nutrients.
Garlic Mashed Potatoes ••••••• 1 tablespoon margarine Salt and pepper to taste 2 pounds russet potatoes, peeled and diced 4 large cloves garlic 1 1⁄2 cups chicken broth Place all ingredients except margarine and salt and pepper in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Cool cooker at once. Allow potatoes, garlic, and broth to remain in cooker.
FRESH AND FROZEN VEGETABLE TIMETABLE When using the vegetable timetables below and on page 28, 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 OVERCOOKING, COOL COOKER AT ONCE AFTER COOKING VEGETABLES, EXCEPT WHEN NOTED. If the timetable says to cook 0 minutes, this means to cook food until the pressure regulator begins to rock, then cool cooker at once.
FRESH VEGETABLE TIMETABLE Vegetable Size CUPS OF LIQUID Cooking Time (minutes) Peas Shelled 1 0–2 Peppers Whole 1 0–3 Potatoes (sweet) Sliced, 1 to 11⁄ 2- inches thick 1 6–8 Sliced, ⁄ 2-inch thick 1 4–5 Whole, 2 ⁄ 2-inch diameter 1 1 ⁄2 15 Whole, 11⁄ 2-inch diameter 1 10 Sliced, ⁄ 4-inch thick 1 5 Sliced, 1⁄ 2-inch thick 1 3 Rutabaga Cubed or sliced, 1-inch thick 1 3 Spinach Whole leaves 1 0 Squash (winter) acorn† Quartered 1 12 Squash (winter) spaghetti† Halved
DrY BEANS AND PEAS The pressure cooker is ideal for preparing dry beans and peas quickly. However, dry beans and peas have a tendency to froth and foam during cooking, which could cause the vent pipe to become blocked. Therefore, it is necessary to use the following cautions when pressure cooking dry beans and peas: (1) Never fill the cooker over the 1⁄2 full line (this includes beans, ingredients, and water). (2) Add 1 tablespoon vegetable oil for cooking. (3) Allow pressure to drop of its own accord.
lentil curry 1 ⁄4 3 1 1 ⁄2 3 ⁄2 tablespoon curry powder ⁄2 teaspoon ground ginger ••••••• 1 ⁄2 teaspoon salt tablespoon vegetable oil cup chopped onion cups water cup lentils tablespoon coriander 1 1 Pour oil into cooker. Turn heat selector to medium and sauté onions. Add water, lentils, coriander, curry powder, and ginger. Close cover securely. Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Stir in salt.
grains Grains are an important, but often little recognized, part of a healthy diet. They contribute complex carbohydrates, soluble and insoluble fiber, and other nutrients. Yet with all these benefits, grains are low in fat. Grains can be prepared quickly and conveniently with the pressure cooker. With a pressure cooker it is not necessary to soak or simmer grains for several hours. During cooking many grains tend to froth, foam, and sputter and could cause the vent pipe to become blocked.
SEASONED RICE PILAF 2 1 2 2 13⁄4 tablespoons margarine small onion, chopped cups long grain white rice cups chicken broth cups water ⁄2 ⁄2 1 ⁄4 2 1 1 teaspoon salt teaspoon oregano teaspoon pepper cups water Place margarine in cooker. Turn heat selector to medium to melt margarine. Add onions; sauté until tender. Combine onion with rice, broth, 13⁄4 cup water, salt, oregano, and pepper in a metal bowl which will fit loosely in cooker. Cover bowl firmly with aluminum foil.
Risotto with Artichoke hearts and Sun-dried Tomatoes 1 1 2 2 1 ⁄3 1 ⁄3 2 1 can (13 3⁄4 ounces) artichoke hearts, drained and coarsely chopped 1 ⁄4 cup grated Parmesan cheese 11⁄2 tablespoons fresh thyme or 11⁄2 teaspoons dried thyme Salt and pepper to taste tablespoon olive oil cup arborio rice cloves garlic, minced cups chicken broth cup white wine cup dried tomatoes, chopped cups water • • • • • • • Heat oil in pressure cooker over medium heat; add rice and stir for 2 minutes until coated and sli
RICE PUDDING 1 cup long-grain white rice 1 ⁄2 cups water 1 cup water ••••••• 1 cup whole milk ⁄2 cup sugar ⁄2 cup raisins 1 ⁄2 teaspoon cinnamon 1 1 1 Combine rice and 11⁄2 cups water in a metal bowl which fits loosely in cooker. Cover bowl firmly with aluminum foil. Pour 1 cup water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 10 minutes with pressure regulator rocking slowly. Cool cooker at once.
TAPIOCA PUDDING 2 cups lowfat milk 2 tablespoons quick cooking tapioca 2 eggs, slightly beaten ⁄3 cup sugar ⁄2 teaspoon vanilla 1 cup water 1 1 Scald milk and tapioca. Remove from heat and let stand 15 minutes. Combine eggs, sugar, and vanilla. Add milk and tapioca, stirring constantly. Pour into individual custard cups. Cover firmly with aluminum foil. Pour water into cooker. Place custard cups on rack in cooker.
Recipe Index SOUPS AND STOCKS . . . . . . . Beef Tomato Soup . . . . . . . . . Black Bean Soup . . . . . . . . . . . Brown Beef Soup . . . . . . . . . . . Brown Beef Soup Stock . . . . . . Chicken Dumpling Soup . . . . Chicken Noodle Soup . . . . . . . Chicken Rice Soup . . . . . . . . . Chicken Soup . . . . . . . . . . . . . . Chicken Soup Stock . . . . . . . . Minestrone . . . . . . . . . . . . . . . Onion Soup . . . . . . . . . . . . . . . Potato Soup . . . . . . . . . . . . . . .
Service And Parts Information If you have any questions regarding the operation of your Presto cooker or need parts for your cooker, contact us by any of these methods: • Call 1-800-877-0441 weekdays 8:00 AM to 4:30 PM (Central Time) • Email us at our website www.GoPresto.com • Write: National Presto Industries, Inc. Consumer Service Department 3925 N. Hastings Way, Eau Claire, WI 54703-3703 Inquiries will be answered promptly by telephone, letter, or email.
