Use and Care Manual

12
SHRIMP JAMBALAYA
1 cup long-grain white rice
1½ cups water
1 cup water
• • • • • • •
1 can (14 to 15 ounces) stewed tomatoes
½ cup chicken broth
½ pound precooked ham, diced
½ cup chopped onion
½ cup chopped celery
½ cup chopped green pepper
2 cloves garlic, minced
1 bay leaf
1 teaspoon basil
½ teaspoon thyme
½ teaspoon chili powder
¼ teaspoon black pepper
¼ teaspoon salt
¼ teaspoon hot sauce
• • • • • • •
1 pound precooked shrimp, peeled and deveined
Combinericeand1½cupswaterinametalbowlwhichwilltlooselyincooker.Coverthebowlrmlywithaluminumfoil.Pour1
cup 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 ow 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 water.
Addremainingingredients,exceptshrimp,tocooker;stirwell.Closecoversecurely.Placepressureregulatoronventpipeandcook
3 minutes with a very slow, steady ow of steam escaping from the pressure regulator. Cool cooker at once. Stir in shrimp; cook
uncovered over medium heat until shrimp is heated through, 2 to 3 minutes. Serve over rice.
Nutrition Information Per Serving 6 servings
252 calories, 3 g fat, 157 mg cholesterol
LEMON ’N DILL COD AND BROCCOLI
 1 poundfrozencodllets,1inchthick
Dill weed
Lemon pepper
Salt
1 cup water
2 cups broccoli, cut into bite size pieces
Cutshinto4pieces.Sprinklewithdillweed,lemonpepper,andsalt.Pour1cupwaterintocooker.Positiontrivetincooker.Arrange
sh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 ow of steam escaping from the pressure regulator. Cool cooker at once.
Nutrition Information Per Serving 4 servings
103 calories, 1 g fat, 49 mg cholesterol
SEAFOOD GUMBO
1 cup long-grain white rice
1½ cups water
1 cup water
• • • • • • •
2½ cups chicken broth
1 pound medium, fresh shrimp, peeled and deveined
 1 poundsolellets,cutinto2-inchpieces
1 can (14 to 15 ounces) diced tomatoes
1 cup chopped onion
¾ cup chopped green pepper
2 cloves garlic, minced
2 bay leaves
2 tablespoons parsley
1 teaspoon basil
½ teaspoon thyme
¼ teaspoon ground red pepper
¼ teaspoon salt
• • • • • • •
¼ cup cold water
2 tablespoons cornstarch
1 package (10 ounces) frozen sliced okra, thawed
Combinericeand1½cupswaterinametalbowlwhichwilltlooselyincooker.Coverthebowlrmlywithaluminumfoil.Pour1
cup 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 ow 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 water.
Add broth, shrimp, sole, tomatoes, onion, green pepper, garlic, bay leaves, parsley, basil, thyme, red pepper, and salt to the cooker.
Close cover securely. Place pressure regulator on vent pipe and cook 1 minute with a very slow, steady ow of steam escaping from
the pressure regulator. Cool cooker at once.Combinewaterandcornstarch.Stirintohotmixture.Heatuntilsaucethickens,stirring
constantly. Stir in okra. Heat for 3 to 4 minutes. Discard bay leaf. Serve over rice.
Nutrition Information Per Serving 9 servings
224 calories, 2 g fat, 101 mg cholesterol