8-Quart Stainless Steel Pressure Cooker and Canner Visit us on the web at www.GoPresto.com instructions and Recipes 2007 by National Presto Industries, Inc. Table of Contents Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Getting Acquainted . . . . . . . . . . . . . . . . . . . . . . . . . How to Use . . . . . . . . . . .
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. Improper use may result in bodily injury or property damage. 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.
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.
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. If a larger quantity is desired, you may double ingredients. Be sure not to overfill the pressure cooker (see page 5). Pour liquid into the cooker body, as specified in the recipe or timetable. This liquid is usually water.
counter-clockwise until the lever on the regulator is aligned with the steam release arrow (Fig. I). Steam will be rapidly released. Pressure Regulator/Steam Release Valve 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.
3. Always look through the vent pipe before using the cooker to make sure it is clear. — If the vent pipe is blocked, it cannot function as it should and thus cannot relieve excess pressure. Pressure may then build to unsafe levels. To clean the vent pipe, see the “Care and Maintenance” section below. 4. Always fully close the pressure cooker. — The cooker is fully closed when the cover handles are directly above the body handles.
4. 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. 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. Top Fig. N 5.
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. 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 2⁄3 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 2⁄3 full.
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 cooking first begins.
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 a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop of its own accord.
SAFFRON FISH STEW 1 ⁄4 4 3 1 2 1 ⁄4 1 1 can (141⁄2 ounces) chicken broth Pinch of saffron threads cup dry white wine or 1⁄4 teaspoon turmeric new red potatoes, quartered • • • • • • • 1 pound firm fish (halibut, haddock, carrots, cut into 1⁄2-inch chunks medium onion, finely chopped cod, pollack) fresh or thawed, cloves garlic, minced cut into 8 pieces cup chopped parsley 1 small red pepper, cut into chunks bay leaf 1 cup frozen peas, thawed Place broth, wine, potatoes, carrots, onion, garlic
ZESTY HOMEMADE CHILI 11⁄2 1 1 ⁄2 1 3 ⁄4 2 1 1 ⁄2 pounds ground beef 1 tablespoon salt can (8 ounces) tomato sauce 1 teaspoon ground cumin 1 cup water ⁄2 teaspoon black pepper 1 ⁄2 teaspoon oregano cup chopped onion 1 cup chopped green pepper ⁄4 teaspoon cayenne pepper cloves garlic, finely chopped • • • • • • • tablespoon chili powder 1 can (15 ounces) kidney beans, teaspoon black pepper drained and rinsed Turn heat selector to medium and brown meat. Add remaining ingredients except kidney beans.
“SCAMPI-STYLE” SHRIMP 1 1 pound medium raw shrimp, ⁄4 peeled and deveined 1 3 tablespoons margarine 2 tablespoons minced green onion 2 1 ⁄4 6 cloves garlic, minced 2 teaspoons lemon juice teaspoon salt cup water ••••••• tablespoons minced parsley teaspoon grated lemon peel 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.
LEMON ’N DILL COD AND BROCCOLI 1 pound frozen cod fillets, Salt 1-inch thick 1 cup water Dill weed 2 cups broccoli, cut into bite Lemon pepper size pieces Cut fish into 4 pieces. Sprinkle with dill weed, lemon pepper, and salt. Pour 1 cup water into cooker. Position trivet in cooker. Arrange fish 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.
Marinated Tuna 1 ⁄4 2 1 1 pound tuna steak, 1 inch thick cup lemon juice tablespoons olive oil tablespoon soy sauce 2 1 1 ⁄2 1 ⁄2 cloves garlic, minced teaspoon ginger teaspoon black pepper 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 tuna in steamer basket. Position trivet in cooker. Pour marinade and water into cooker.
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 1 6 boneless, skinless chicken ⁄3 breast halves 1 1 can (14-15 ounces) diced 1 tomatoes 1 1 can (4 ounces) chopped green 1 chillies ⁄4 1 ⁄2 cup raisins 1 cup mango chutney tablespoon vinegar tablespoon brown sugar teaspoon allspice ••••••• cup water tablespoon cornstarch Place all ingredients except cornstarch and water in cooker. Close cover securely.
CHICKEN CACCIATORE 3 pound chicken, cut into 2 serving pieces 2 1 cup diced tomatoes 1 1 ⁄3 cup white wine 1 1 ⁄4 11⁄2 cups sliced onions 1 ⁄2 cup chopped carrots 1 ⁄2 cup chopped celery 1 cloves garlic, minced tablespoons minced parsley tablespoon oregano teaspoon salt teaspoon black pepper ••••••• can tomato paste Place all ingredients except tomato paste in pressure cooker. Close cover securely.
TURKEY BREAST 3-4 1 11⁄2 1 1 pound turkey breast ⁄2 cup chopped celery 1 ⁄2 teaspoon poultry seasoning tablespoon vegetable oil cups water Salt and pepper to taste onion, chopped 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 a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop of its own accord. Thicken gravy, if desired.
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. The following recipes were written for fresh or completely thawed meats.
SWISS STEAK 2 pounds round steak, 1-inch thick 1 can (8 ounces) tomato sauce 1 ⁄2 cup water 1 cup chopped onion ⁄2 ⁄2 1 ⁄2 1 ⁄4 1 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 a very slow, steady flow of steam escaping from the pressure regulator. Cool cooker at once. Thicken sauce, if desired.
APRICOT BARBECUE PORK ROAST 3 pound boneless rolled pork roast 1 ⁄2 cup catsup 1 ⁄2 cup teriyaki sauce 1 ⁄3 cup apricot preserves 1 ⁄4 cup cider vinegar ⁄4 1 1 1 ⁄4 1 2 1 cup packed dark brown sugar 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 1 2 tablespoons vegetable oil ⁄2 4 1-inch thick boneless pork 1 chops, with deep pocket 2 1 ⁄2 cut in each 1 cup chopped onion 11⁄2 3 ⁄4 cup chopped celery cup corn 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 4 into 1-inch cubes 1 1 cup water 1 1 ⁄4 1 large onion, sliced 1 tablespoon Worcestershire 1 ⁄4 sauce 1 large clove garlic, minced 1 • • • • • • • small potatoes, quartered cup baby-cut carrots teaspoon salt teaspoon black pepper ••••••• cup cold water tablespoon flour Place lamb, water, onion, Worcestershire sauce, and garlic in cooker. Close cover securely.
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 2 pounds russet potatoes, peeled • • • • • • • and diced 1 tablespoon margarine 4 large cloves garlic Salt and pepper 11⁄2 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 a very slow, steady flow of steam escaping from the pressure regulator. Cool cooker at once. Allow potatoes, garlic, and broth to remain in cooker.
FRESH AND FROZEN VEGETABLE TIMETABLE When using the fresh vegetable timetables below and on page 29, 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, COOL COOKER AT ONCE AFTER COOKING VEGETABLES, EXCEPT WHEN NOTED.
FROZEN VEGETABLE TIMETABLE CUPS OF LIQUID VEGETABLE COOKING TIME (MINUTES) VEGETABLE CUPS OF LIQUID COOKING TIME (MINUTES) Asparagus (cut, spears) 1 2 Corn on Cob 1 2–3 Beans (green, wax, french style) 1 1–2 Lima Beans 1 1–2 Broccoli 1 1–2 Mixed Vegetables 1 1–2 Brussels Sprouts 1 2–3 Peas 1 1–2 Cauliflower 1 1–2 Peas and Carrots 1 1–2 Corn Cut 1 1–2 Spinach 1 2–4 Dry Beans and Peas The pressure cooker is ideal for preparing dry beans and peas quickly.
LENTIL CURRY 1 11⁄2 6 2 1 tablespoon vegetable oil 1 cups chopped onion 1 cups water cups lentils 1 tablespoon coriander tablespoon curry powder teaspoon ground ginger ••••••• teaspoon salt 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 a very slow, steady flow of steam escaping from the pressure regulator.
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 1 3⁄4 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. Pour 2 cups water into cooker.
Wild Rice with Raisins and Pecans 1 1 1 1⁄2 2 tablespoon vegetable oil 2 medium onion, finely chopped 3 cups wild rice ⁄4 1 ⁄3 cups beef broth cups water ••••••• cup golden raisins cup pecans, toasted Pour 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.
Desserts Add a fabulous finale to any meal with desserts prepared in your pressure cooker. Pressure cooking gives an even texture to pudding and a satiny feel to custards. Desserts may be prepared in oven-safe custard cups or any metal mold which will fit loosely in the steamer basket in the pressure cooker. Fill molds only 2 ⁄3 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.
VANILLA CUSTARD 2 4 1 ⁄4 1 ⁄4 1 cups lowfat milk ⁄2 teaspoon vanilla eggs, slightly beaten Nutmeg cup sugar 1 cup water teaspoon salt Combine milk, eggs, 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.
OATMEAL APPLE CRISP 4 1 1 ⁄2 1 ⁄4 cups apples, peeled and sliced tablespoon lemon juice cup quick cooking oats cup brown sugar 2 1 2 1 tablespoons flour teaspoon cinnamon tablespoons margarine, softened cup water Sprinkle apples with lemon juice. Combine oats, brown sugar, flour, and cinnamon. Cut in margarine until coarse meal forms. Place apples in a greased bowl that will loosely fit in cooker. Sprinkle oat mixture evenly over apples. Cover bowl firmly with aluminum foil. Pour water into 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 . . . . . . . . . . . . .
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.