Presto 8-Quart Stainless Steel Pressure Cooker and Canner warranty Seafood, servings

	ZESTY HOMEMADE CHILI
11⁄2	pounds ground beef	1	tablespoon salt
1	can (8 ounces) tomato sauce	1	teaspoon ground cumin
1⁄2	cup water	1⁄2	teaspoon black pepper
1	cup chopped onion	1⁄2	teaspoon oregano
3⁄4	cup chopped green pepper	1⁄4	teaspoon cayenne pepper
2	cloves garlic, finely chopped		• • • • • • •
1	tablespoon chili powder	1	can (15 ounces) kidney beans,
1⁄2	teaspoon black pepper		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 a very slow, steady flow of steam escaping from the pressure regulator. 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

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 some vitamins, and it’s low in fat and sodium.

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.

	Salmon Steaks Moutarde
4	small salmon steaks, 1-inch	1	clove garlic, minced
	thick	1	cup dry white wine or chicken
4	tablespoons Dijon-style		broth
	mustard	1	bay leaf
3-4	sprigs fresh thyme or		• • • • • • •
	1⁄2 teaspoon dried thyme	2	tablespoons Dijon-style
1	tablespoon olive or		mustard
	vegetable oil	1	tablespoon constarch
1	small onion, chopped

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. Position trivet in cooker. Place steaks 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. 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.

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