Suggested Cooking Guide
FOOD |
| SETTING |
| COOKING | RELEASE | |
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| TIME | METHOD | |||
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VEGETABLES: | Add |
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Artichoke |
| Cook |
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| Quick |
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Asparagus |
| Cook |
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| Quick |
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Beans (Green) |
| Cook |
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| Quick |
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Beets |
| Cook |
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| Quick |
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Broccoli |
| Cook |
| Cook times |
| Quick |
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Cabbage |
| Cook |
| will range |
| Combination |
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| from 15 to |
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| 40 minutes |
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Carrots |
| Cook |
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| Quick | |
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| on the Cook |
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| Setting. |
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Cauliflower |
| Cook |
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| Quick | |
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Corn |
| Cook |
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| Quick |
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Potato |
| Cook |
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| Combination |
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Spinach |
| Cook |
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| Combination |
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Squash |
| Cook |
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| Combination |
BEANS, MEAT, POULTRY, AND FISH: When adapting standard recipes, use 1/2 | ||||||
amount of water used with conventional cooking |
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Beef |
| Beef/Pork |
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| Combination |
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| Cook times will |
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Chicken |
| Chicken |
| Combination | ||
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| range from | ||||
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| 40 to 70 |
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Pork |
| Beef/Pork |
| Combination | ||
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| minutes on | ||||
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| Beef/Pork |
| |
Shellfish |
| Fish |
| Combination | ||
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| Setting, | ||||
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| 30 to 50 |
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Fish |
| Fish |
| minutes on | Combination | |
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| Chicken |
| |
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Beans (Navy) |
| Beef/Pork |
| Setting, | Combination | |
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| 15 to 40 |
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Beans (Kidney) |
| Beef/Pork |
| minutes on | Combination | |
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| Fish Setting. |
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Split peas |
| Fish |
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| Quick |
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RICE: To reduce foam add at least one tablespoon of oil or butter |
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Rice (White) - Use 1/3 | Cook |
| Cook times will | Combination | ||
to 1/2 less than |
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normal recipe |
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| range from 15 |
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| to 40 minutes |
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Rice (Brown) - Use | Cook |
| on the Cook |
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1/4 to 1/2 less than |
| Setting. | Combination | |||
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normal recipe |
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Note: Cook times will vary as the pressure cooker will adjust the cooking times based on the volume of ingredients and liquid added to the pot.
15
Recipes
Recipes courtesy of Alison Dubois
SPANISH CHICKEN
Place ingredients into pressure cooker in following order:
2 tbs. | olive oil |
1 med | yellow onion sliced into thick rings |
3 | cloves minced garlic |
4 | frozen (or thawed) boneless, skinless chicken breasts, about 1.5 lbs |
1 14.5 oz | can petite diced tomatoes |
1 14.5 oz | can tomato sauce |
¼ tsp | salt |
¼ tsp | pepper |
¼ tsp | thyme |
¼ cup | chicken broth |
1 | bay leaf |
10 | large Spanish olives cut in half |
Place the lid on the pressure cooker, and securely lock lid. Close vent. Press the pre- set button “Chicken”. When the pressure cooker switches to “Keep Warm”, unplug the machine and let the pressure slowly drop until no pressure remains. Serve with yellow rice.
CHICKEN & DUMPLINGS
Place ingredients into pressure cooker in following order:
4 cups | chicken broth |
½ cup | diced carrots |
¼ cup | diced celery |
boneless, skinless chicken breasts; cut into | |
¼ cup | flour |
½ tsp | salt |
¼ tsp | pepper |
¼ tsp | poultry seasoning |
2 – 7.5 oz | cans biscuits, pressed slightly flat, & cut into 4 strips per biscuits |
Use a spoon and gently push biscuits into broth. Put lid on unit and secure. Press the
16