SHRIMP JAMBALAYA

1

cup long grain white rice

2

cloves garlic, minced

11⁄2

cups water

1

bay leaf

1

cup water

1

teaspoon basil

 

• • • • • • •

1⁄2

teaspoon thyme

1

can (14-15 ounces) stewed

1⁄2

teaspoon chili powder

 

tomatoes

1⁄4

teaspoon black pepper

1⁄2

cup chicken broth

1⁄4

teaspoon salt

1⁄2

pound precooked ham, diced

1⁄4

teaspoon hot sauce

1⁄2

cup chopped onion

 

• • • • • • •

1⁄2

cup chopped celery

1

pound precooked shrimp,

1⁄2

cup chopped green pepper

 

peeled and deveined

Combine rice and 11⁄2 cups water in a metal bowl which will fit loosely in cooker. Cover bowl firmly with aluminum foil. Pour 1 cup water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Open cooker and set rice aside to steam. Remove rack 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 pressure regulator rocking slowly. 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 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 water into cooker. Arrange fish and broccoli on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 2 minutes with pressure regulator rocking slowly. 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

2

cloves garlic, minced

11⁄2

cups water

2

bay leaves

1

cup water

2

tablespoons parsley

 

• • • • • • •

1

teaspoon basil

21⁄2

cups chicken broth

1⁄2

teaspoon thyme

1

pound medium, fresh shrimp,

1⁄4

teaspoon ground red pepper

 

peeled and deveined

1⁄4

teaspoon salt

1

pound sole fillets, cut into

 

• • • • • • •

 

2-inch pieces

1⁄4

cup cold water

1

can (14-15 ounces) diced

2

tablespoons cornstarch

 

tomatoes

1

package (10 ounces) frozen

1

cup chopped onion

 

sliced okra, thawed

3⁄4

cup chopped green pepper

 

 

Combine rice and 11⁄2 cups water in a metal bowl which will fit loosely in cooker. Cover bowl firmly with aluminum foil. Pour 1 cup water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Open cooker and set rice aside to steam. Remove rack and water.

Add broth, shrimp, sole, tomatoes, onion, green pepper, garlic, bay leaves, parsley, basil, thyme, red pepper, and salt to cooker. Close cover securely. Place pressure regulator on vent pipe and cook 1 minute with pressure regulator rocking slowly. 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

 

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Presto Electric Pressure Cooker manual Shrimp Jambalaya, Lemon ’N Dill COD and Broccoli, Seafood Gumbo
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Electric Pressure Cooker specifications

The Presto Electric Pressure Cooker is an innovative kitchen appliance designed to make meal preparation faster, more efficient, and incredibly convenient. Combining the benefits of traditional pressure cooking with modern technology, this cooker has become a staple in many households.

One of the standout features of the Presto Electric Pressure Cooker is its one-touch digital controls. Users can easily select from various cooking options, including pressure cooking, slow cooking, sautéing, steaming, and even making yogurt. This versatility means that the cooker can be used for a wide range of recipes, from hearty stews and soups to delicate desserts, all with the push of a button.

The pressure cooking technology used by Presto allows for significantly quicker cooking times compared to conventional methods. The high-pressure system locks in moisture and infuses flavors, resulting in tender meats and perfectly cooked vegetables. The unit heats quickly and maintains a consistent temperature, ensuring even cooking throughout.

Safety is a top priority with the Presto Electric Pressure Cooker. The appliance is equipped with multiple safety features, including a sturdy locking lid, pressure release valve, and an automatic steam release. These features help prevent dangerous situations while pressure cooking, making the process worry-free for users.

In addition to its cooking capabilities, the Presto Electric Pressure Cooker is also designed with user convenience in mind. Its non-stick cooking pot is easy to clean and dishwasher safe, enhancing its appeal for busy families. The compact design allows for easy storage, while the sleek, modern aesthetics ensure it fits beautifully on any kitchen countertop.

Energy efficiency is another key characteristic of the Presto Electric Pressure Cooker. It consumes less energy than traditional stovetop cooking methods, making it an eco-friendly choice for the environmentally conscious home cook.

Overall, the Presto Electric Pressure Cooker stands out for its combination of advanced technology, user-friendly features, and focus on safety. Whether you're an experienced chef or a novice in the kitchen, this electric pressure cooker offers a reliable way to prepare delicious meals with minimal effort, making it a valuable addition to any culinary toolkit.
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