Presto 8-Quart Stainless Steel Pressure Cooker and Canner Nutrition Information Per Serving

		TURKEY BREAST
3-4	pound turkey breast	1⁄2	cup chopped celery
1	tablespoon vegetable oil	1⁄2	teaspoon poultry seasoning
11⁄2	cups water		Salt and pepper to taste
1	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.

Nutrition Information Per Serving	6 to 8 servings
197 Calories, 8 g Fat, 76 mg Cholesterol
Arroz Con Pollo

1(3 to 31⁄2-pound) chicken, cut into serving pieces

Paprika

Salt and pepper

2 tablespoons olive oil

2medium onions, chopped

1 clove garlic, minced

1cup chicken broth

1bay leaf

1⁄2 teaspoon crushed red pepper

1⁄4 teaspoon crushed saffron threads

• • • • • • •

1package (10 ounces) frozen green peas

1cup sliced green olives

1tomato, peeled, chopped

1jar (4 ounces) pimientos, drained, sliced

•• • • • • •

Hot cooked rice, (see page 31)

Sprinkle chicken with paprika, salt, and pepper. Pour oil into pressure cooker. Turn heat selector to medium and brown chicken, a few pieces at a time, and remove. Add onions and garlic to pressure cooker. Sauté until tender. Return chicken to pressure cooker. Add broth, bay leaf, red pepper, and saffron. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with a very slow, steady flow of steam escaping from the pressure regulator. Cool cooker at once. Stir in peas, olives, tomato, and pimientos. Close cover securely. Place pressure regulator on vent pipe and cook 0 minutes. Let pressure drop of its own accord. Stir in cooked rice.

Nutrition Information Per Serving	6 servings
462 Calories, 19 g Fat, 93 mg Cholesterol

POULTRY TIMETABLE

It is not necessary to brown poultry before pressure cooking, but you may do so if you like. After browning, remove poultry from cooker and pour liquid into cooker. Position trivet in cooker. Place poultry in steamer basket on trivet.*

(Note: If the amount of poultry is increased, it is not necessary to increase the cooking time or liquid.)

*Omit trivet if meat extends above the 2⁄3 full mark.

DO NOT FILL PRESSURE COOKER OVER 2⁄3 FULL!

NO PORTION OF THE poultry SHOULD EXTEND

ABOVE THE 2⁄3 FULL MARK (SEE PAGE 5).

	CUPS OF	COOKING TIME		CUPS OF	COOKING TIME
POULTRY	LIQUID	(MINUTES)	POULTRY	LIQUID	(MINUTES)
Whole Chicken (21⁄2 to 3 pounds)	1	13 to 15	Chicken Breast (boneless)	1	3 to 4*
Chicken (cut into serving pieces)	1	8	Turkey Breast (3 to 4 pounds)	11⁄2	35

*Cool cooker at once (see page 4).

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