Presto Slow Cooker 1241 User Manual

Pressure Cookers  
Stock Numbers:  
01241 (4-qt. aluminum)  
01264 (6-qt. aluminum)  
01282 (8-qt. aluminum)  
01341 (4-qt. stainless steel)  
01362 (6-qt. stainless steel)  
The stock number is the first five digits of the model number.  
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2009 by National Presto Industries, Inc.  
Instructions and Recipes  
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.  
2. Be sure that handles are assembled and fastened properly before using this appliance (see pages 2 and 3). Cracked, broken or  
charred handles should be replaced.  
3. Always check the vent pipe before use. Hold cover up to light and look through vent pipe to be certain it is clear.  
4. Always check the air vent/cover lock to be sure it moves freely before use.  
5. Do not fill pressure cooker over ⅔ full. For soup, grains, and dry beans and peas which expand during cooking, do not fill  
cooker over ½ full. Overfilling may cause a risk of clogging the vent pipe and developing excess pressure. See food preparation  
instructions.  
6. Do not pressure cook applesauce, cranberries, rhubarb, cereals, pastas, dried soup mixes, or any dry beans and peas which are not  
listed on the chart on page 29. These foods tend to foam, froth, and sputter and may block the vent pipe, overpressure plug, and air  
vent/cover lock.  
7. This appliance cooks under pressure. Improper use may result in scalding injury. Make certain pressure cooker is properly closed  
before operating; cover handle must be directly above the body handle. See “How To Use Instructions.”  
8. Do not place the pressure cooker or attempt to pressure cook in a heated oven.  
9. Extreme caution must be used when moving a pressure cooker containing hot liquids. Do not touch hot surfaces. Use handles  
or knobs.  
10. Do not open pressure cooker until the unit has cooled and all internal pressure has been released, air vent/cover lock has dropped,  
and no steam escapes when the pressure regulator is removed. If the handles are difficult to push apart, this indicates that the  
cooker is still pressurized – do not force it open. Any pressure in the cooker can be hazardous. See “How To Use Instructions.”  
11. Caution: To ensure safe operation and satisfactory performance, replace the overpressure plug every time you replace the sealing  
ring or sooner if it becomes hard, deformed, cracked, worn, or pitted. It is recommended that the sealing ring and overpressure  
plug be replaced at least every two years.  
12. Close supervision is necessary when the pressure cooker is used near children. It is not recommended that children use the pressure  
cooker.  
13. When normal operating pressure is reached, the pressure regulator will begin to rock. Gradually lower the heat to maintain a slow,  
steady rocking motion. If the pressure regulator is allowed to rock vigorously excess steam will escape, liquid will be evaporated,  
and food may scorch.  
14. Caution: Do not use pressure cooker on an outdoor LP gas burner or gas range over 12,000 BTU’s.  
15. Do not use this pressure cooker for other than intended use.  
16. Do not use this pressure cooker for pressure frying with oil.  
SAVE THESE INSTRUCTIONS  
THIS PRODUCT IS FOR HOUSEHOLD USE ONLY.  
1
 
To Attach Body Handle to Cooker Body  
1. Locate bag containing long body handle.  
This is the handle that has one screw hole.  
Take out handle and remove tape on handle  
which is holding screw in place. Remove  
screw from handle and set aside.  
2. For easier handle installation, position  
cooker body so the threaded post extends  
over edge of counter slightly.  
Cover Handle  
Mount  
Air Vent/Cover  
Lock Stem  
Center Hole  
Screw  
Cover Handle  
Vent Pipe  
Bottom  
3. Position long body handle, with facing  
down, onto threaded post which is under  
model number and date code (Fig. A).  
(indented side)  
4. Insert screw into handle hole and using  
a Phillips type screwdriver fasten handle  
securely to post. Caution: Overtightening  
can result in stripping of screws or cracking  
of handles.  
Screw  
Fig. B  
To Attach Cover Handle to Cooker Cover  
1. Locate bag containing cover handle. This handle has three holes, two of which contain screws. Take out handle and  
remove tape on handle which is holding the two screws in place. Remove screws from handle and set aside.  
2. Place pressure cooker cover upside down on table or counter as shown in Fig. B, so vent pipe bottom faces you.  
3. Fit cover handle, with the indented side facing up, onto cover handle mount so the air vent cover lock stem fits through  
the center hole of the cover handle (Fig. B).  
4. Insert the screws into the two holes on both sides of the center hole. Using a Phillips type screwdriver fasten cover  
handle securely to cover handle mount. Caution: Overtightening can result in stripping of screws or cracking of  
handles.  
Note: As noted in step 4 on page 4, the cooker is completely closed when the cover handle is directly above the body  
handle. After placing cover on cooker body, check positioning of handles. When properly installed the body handle  
and cover handle will line up with each other without interference.  
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 of pressure, a temperature of 250° F.  
(or 121° C.) is reached inside the  
pressure cooker. These higher  
Pressure Regulator  
Vent Pipe  
temperatures speed cooking,  
and the moist steam atmosphere  
tenderizes meats naturally.  
Air Vent /Cover Lock  
Cover Handle  
Overpressure Plug  
Sealing  
Ring  
It is important to become  
familiar with the various parts  
of the pressure cooker (Fig. C)  
and to read the “HOW TO USe”  
section beginning on page 4  
before using the unit for the first  
time.  
Body Handle  
Cover  
Helper  
Handle  
(Does not apply  
to stock no.  
01241)  
Body  
Cooking rack  
Fig. C  
3
 
Before the first use, remove the sealing ring (Fig. D) by simply pulling it out  
of the inside rim of the cover.  
Stop Tab  
Wash sealing ring, cover, body, and cooking rack (Fig. C) in hot, sudsy  
water to remove any packaging material and white manufacturing lubricant.  
Rinse all parts with warm water and dry. Then, replace the sealing ring,  
being careful to fit it under the stop tabs and the lock pin (Fig. D) which are  
located on the inside rim of the cover.  
Lock pin  
Sealing Ring  
Stop Tab  
Fig. D  
how To use  
Fig. E  
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. C on page 3.  
Vent  
Pipe  
1. Prepare ingredients according to the directions in the pressure cooking  
recipe you have selected. Recipes in this book were developed for use in  
a 4-quart pressure cooker. If you have a 6-quart pressure cooker, you may  
increase the ingredients by ½. If you have an 8-quart pressure cooker, you  
may double the ingredients. Be sure not to overfill the pressure cooker  
(see pages 5 and 6 for guidance on filling).  
Fig. F  
Stainless  
Steel  
Aluminum Cookers  
Cookers  
V Mark  
Pour liquid into the cooker body, as specified in the recipe or timetable.  
This liquid is usually water. However, some recipes will call for other  
liquids, such as wine.  
Mark  
Mark  
2. Place the cooking rack into the cooker, if called for in the recipe (see  
Helpful Hints on page 8 for guidance on when to use).  
3. IMPORTANT: Look through the vent pipe to make certain that it is clear  
(Fig. E) before placing cover on cooker body. See safety information on  
page 6.  
Holding the body handle with your left hand and the cover handle  
with your right hand, align the V (or ) mark on the cover with the  
mark on the body handle and place the cover on the cooker body  
(Fig. F). Aluminum cookers have a V mark on the cover and stainless  
steel cookers have a mark on the cover.  
Fig. G  
4. After placing the cover on the cooker body, place one hand on the cover  
opposite the body handle and apply a slight downward pressure. Place the  
thumb of your other hand on the side of the body handle and wrap your  
fingers around the cover handle (Fig. G). Then rotate the cover clockwise  
until the cover handle lines up with the body handle. The pressure  
cooker is completely closed when the cover handle is directly above  
the body handle (Fig. H).  
Fig. H  
5. Place the pressure regulator on the vent pipe (Fig. I). The pressure  
regulator will fit loosely on the vent pipe. It will not touch the top of the  
pressure cooker cover.  
6. Using a high heat setting on your stove, heat the pressure cooker until the  
pressure regulator attains a gentle rocking motion.  
NOTE: The air vent/cover lock may move up and down a few times  
when cooking first begins as it automatically exhausts air from the  
pressure cooker. Steam will be noticeable. This is normal. When pressure  
Fig. I  
4
 
begins to build, it slides up, locking the cover on. Once the cooker  
has sealed, the air vent/cover lock will remain in the up position until  
pressure is released (Fig. J).  
Air Vent/Cover  
Lock in UP  
Position.  
Air Vent/Cover  
Lock in DOWN  
Position.  
Pressure in Unit.  
No Pressure in Unit.  
7. Cooking time begins when the pressure regulator begins to rock gently.  
Gradually lower the heat as necessary to maintain a slow, steady  
rocking motion and cook for the length of time indicated in the recipe  
or timetable. If the pressure regulator is allowed to rock vigorously,  
excess steam will escape. Therefore, too much liquid will evaporate  
and food may scorch. Never leave your pressure cooker unattended at  
high heat settings. It could boil dry, overheat, and cause damage to the  
pressure cooker.  
Fig. J  
8. When cooking time is complete, turn off burner. If using an electric  
stove, remove pressure cooker from burner. Caution: Lift pressure  
cooker to remove it from burner. Sliding cookware can leave  
scratches on stovetops.  
9. Reduce pressure according to the recipe or timetable instructions. If  
the instructions say “Let the pressure drop of its own accord,” set the  
pressure cooker aside to cool until pressure is completely reduced. If  
the instructions state, “Cool cooker at once,” cool the pressure cooker  
under a running water faucet (Fig. K) or pour cold water over it, or  
place it in a pan of cold water (Fig. L) until pressure is completely  
reduced. Note: Do not set hot cooker in a molded sink as it could  
damage the sink. Pressure is completely reduced when the air vent/  
cover lock has dropped.  
Fig. K  
If the air vent/cover lock remains in its raised position, there is still  
pressure inside the pressure cooker. Continue to cool until the air  
vent/cover lock drops.  
10. After pressure has been completely reduced, remove the pressure  
regulator. Always remove the pressure regulator before opening  
the cover.  
11. To open the cover, turn it counterclockwise until the V (or ) mark  
on the cover aligns with the mark on the body handle. Then, lift  
the cover toward you to keep any steam away from you. If the cover  
turns hard, there still may be some pressure in the unit. Do not force  
the cover off. Continue to cool the pressure cooker until steam no  
longer is escaping from the vent pipe, the air vent/cover lock has  
dropped, and the cover turns easily.  
Fig. L  
12. Food is ready to serve.  
ImporTanT safeTy InformaTIon  
Cooking under pressure enables you to prepare food both quickly and deliciously. If used properly, your pressure cooker is  
one of the safest appliances in your kitchen. To ensure safe operation, make sure you always observe the following simple  
rules whenever you use the pressure cooker:  
1. Never overfill the pressure cooker. — The pressure regulator is designed to maintain cooking pressure at a safe level.  
It relieves excess pressure through the vent pipe as it rocks back and forth. Many foods tend to expand when cooked.  
If the cooker is overfilled, expansion of food may cause the vent pipe to become blocked or clogged. If the vent pipe  
becomes blocked, it cannot relieve excess pressure.  
Do not fill the cooker above the  
fill line when cooking most foods. When cooking foods that foam, froth, or expand,  
such as rice, grains, dry beans and peas, or foods that are mostly liquid, such as soups, never fill the cooker above the  
½ fill line.  
5
 
For your convenience, both the ⅔ and ½ full levels are marked by  
indentations on the side of the pressure cooker body (Fig. M). The  
upper marking indicates the ⅔ full level and the lower the  
½ full level. In addition, in each section of the recipes you will find  
instructions on the maximum fill level for each type of food.  
23 fill line  
12 fill line  
Reminder: When cooking any food, do not let any portion extend  
above the maximum fill mark. When cooking rice, grains, dry  
beans and peas, soups, and stews, the cooker should never be  
more than ½ full.  
Fig. M  
2. Always add cooking liquid. — If an empty pressure cooker is left on a hot burner or if a cooker boils dry and is left  
on a heated burner, the cooker will overheat excessively causing possible discoloration and/or damage to the cooker.  
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 page 7.  
4. Always fully close the pressure cooker. — The cooker is fully closed when the cover handle is directly above the  
body handle. Your pressure cooker has specially designed lugs on the cover and body which lock the cover in place  
when the cooker is fully closed. However, if the cooker is not fully closed, the lugs cannot lock the cover onto the  
body. It’s possible that pressure could build inside the cooker and cause the cover to come off and result in bodily  
injury or property damage. Always be sure the cover handle is directly above the body handle (see page 4, Fig. H).  
Do not turn past handle alignment.  
5. Never open the cooker when it contains pressure. — The air vent /cover lock provides a visual indication of  
pressure inside the cooker. When it is up, there is pressure. When it is down, there is no pressure in the cooker and it  
can be opened. If the pressure cooker is opened before all of the pressure is released, the contents of the cooker will  
erupt and could cause bodily injury or property damage.  
6. Replace the overpressure plug if it is hard, deformed, cracked, worn or pitted, or when replacing the sealing  
ring. Replace the sealing ring if it becomes hard, deformed, cracked, worn, pitted, or soft and sticky. — The  
overpressure plug is a secondary pressure relief valve which is designed to relieve excess pressure by releasing from  
the cooker cover in the event that the vent pipe becomes blocked. The overpressure plug is made of rubber, and when  
new, is soft and pliable. Over time, depending on the frequency and type of use, rubber becomes hard and inflexible.  
When hard and inflexible, the overpressure plug loses its ability to act as a secondary pressure relief valve. It should be  
replaced immediately.  
Should the overpressure plug ever be forced out of the cover due to excess pressure while cooking, it is important to  
call the Test Kitchen at 1-800-368-2194. Do not attempt to use the released overpressure plug.  
7. Always follow special procedures found in the instruction book when pressure cooking rice, grains, and dry  
beans and peas. — During cooking, dry beans and peas tend to froth and foam which could cause the vent pipe to  
become blocked. Therefore, dry beans and peas need to be soaked and cooked according to instructions beginning on  
page 29. Using this method will keep foam at safe levels during cooking. Like dry beans and peas, rice and grains tend  
to froth and foam during cooking; therefore, to contain foaming and frothing during the cooking period, rice and grains  
must be prepared in a bowl in the pressure cooker according to directions on page 31.  
8. Never pressure cook applesauce, cranberries, rhubarb, cereals, pastas, dried soup mixes, or dry beans and peas  
which are not listed in the chart on page 29. — These foods expand so much as a result of foaming and frothing that  
they should never be cooked under pressure.  
CleanInG  
1. All parts of your pressure cooker, including the sealing ring and pressure regulator, are fully immersible for easy  
cleaning. When washing the unit, however, the sealing ring should always be removed to allow easy cleaning of the  
inside rim of the cover. The sealing ring should be washed with hot, sudsy water after each use.  
6
 
2. To be sure the vent pipe is clear, hold the cover up to the light and look  
through the vent pipe. Clean it with a small brush or pipe cleaner if it  
is blocked or partially blocked (Fig. N). Also clean the vent pipe nut as  
shown.  
Fig. N  
Cover  
Handle Hole  
3. Occasionally remove the air vent/cover lock in the pressure cooker  
cover handle for cleaning. To remove the air vent/cover lock, place  
your finger over the hole in the cover handle (Fig. N) and remove the  
white rubber gasket from the air vent/cover lock on the underside of  
the cover (Fig. O). Push the air vent/cover lock through the top of the  
cover and wash it and the gasket in hot, sudsy water. The metal shaft  
of the air vent/cover lock may be cleaned with a nylon mesh pad.  
Clean the hole in the cover handle with a small brush. After cleaning,  
reinsert the metal shaft of the air vent/cover lock from the top side of  
the cover down through the cover handle hole (Fig. P). Place a finger  
over the handle hole (to keep the cover lock from falling out) and turn  
the cover over. Wet the rubber gasket and push onto the end of the  
metal shaft until it snaps into the groove on the shaft.  
Rubber Gasket  
4. The overpressure plug can also be removed for cleaning by pushing  
it out of its opening from the top of the cover. 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. q). When the overpressure  
plug is properly installed, the word (TOP) will be visible on the  
overpressure plug when viewing the outside of the cover.  
Fig. O  
Special Cleaning Instructions for Aluminum Cookers:  
Cover  
Handle  
Hole  
1. Iron and other minerals in water and foods may darken the inside of  
your aluminum cooker. This discoloration will not affect the food  
cooked in the unit. These stains can be removed by using a solution of  
water and cream of tartar. Use a tablespoon of cream of tartar for each  
quart of water and pour enough solution into the cooker to cover the  
discoloration (do not fill over ⅔ full). Close the cover securely, place  
the pressure regulator on the vent pipe, and heat until the pressure  
regulator rocks gently. Remove the cooker from the heat and allow  
it to stand for two to three hours. Remove the pressure regulator and  
discard the contents. Scour thoroughly with a soap impregnated steel  
wool pad; wash, rinse, and dry.  
Metal  
Shaft  
Fig. P  
2. The outside surface of aluminum pressure cookers may be cleaned  
with a good silver polish if necessary. Staining may result if the cooker  
is washed in the dishwasher. If food residue adheres to the pressure  
cooker body, clean with a nylon mesh pad, a fine steel wool pad, or a  
fine kitchen cleanser.  
Overpressure Plug  
Special Cleaning Instructions for Stainless Steel Cookers:  
Indented Portion  
1. If food residue adheres to the pressure cooker body, clean with a  
stainless steel scouring pad, a nylon mesh pad, or a non-abrasive  
powder cleanser, such as Bon ami* polishing cleanser or Cameo*  
copper, brass & porcelain cleaner. Do not use steel wool or cleaners  
with chlorine bleach.  
Fig. Q  
Your stainless steel pressure cooker may also be washed in an automatic dishwasher. When washing in a dishwasher,  
you must first remove the sealing ring and overpressure plug from the cover as these parts must be hand washed.  
2. To bring out its luster, the outside surface of your stainless steel pressure cooker can be cleaned occasionally with a  
silver polish or any other fine, non-abrasive polish.  
Take care not to overheat your stainless steel pressure cooker. Very high heat can sometimes cause vari-colored stains,  
called heat tints, in stainless steel. Heat tints can usually be removed by using a non-abrasive powder cleanser.  
*Bon ami polishing cleanser is a registered trademark of Faultless Starch/Bon Ami Co.  
Cameo copper, brass & porcelain cleaner is a registered trademark of Church & Dwight Co., Inc.  
7
 
Care and maInTenanCe  
1. When not in use, store your pressure cooker in a dry place with the cover inverted on the body. If the cover is locked  
on, unpleasant odors may form inside the unit and the sealing ring could be damaged.  
2. As is the case of all cookware, avoid chopping or cutting food inside the cooker with a knife or other sharp utensil.  
3. If the body or cover handles become loose, tighten them with a screwdriver. CAUTION: Overtightening can result in  
stripping of screws or cracking of handles and legs.  
4. Do not strike the rim of the pressure cooker with any cooking utensil because this could cause nicks in the rim which  
may allow steam to escape and prevent the pressure cooker from sealing.  
5. The sealing ring, overpressure plug, and rubber gasket of the air vent/cover lock may shrink, become hard, deformed,  
cracked, worn, or pitted with normal use. Exposure to high heat, such as a warm burner or oven top, will cause these  
parts to deteriorate rapidly. When this happens, replace the sealing ring, overpressure plug, and small rubber gasket of  
the air vent/cover lock. Replace the sealing ring and overpressure plug at least every two years.  
Leakage between the cover and body is usually caused by shrinkage of the sealing ring after prolonged use. Replace  
the sealing ring. Whenever you replace the sealing ring, replace the overpressure plug also.  
6. Each time you clean or use your pressure cooker, check to be sure the bottom has not been damaged. Nicks and  
scratches may leave sharp edges that can damage ceramic stovetops or other smooth surfaces. Lift pressure cooker to  
remove it from burner. Sliding cookware could leave scratches on stovetops.  
7. The formation of a small amount of moisture under the pressure regulator is normal when cooking first begins. It is the  
result of the temperature of the regulator being lower than the rest of the unit.  
A small amount of steam or moisture may also be visible around the overpressure plug and air vent/cover lock as  
cooking begins. It should stop when pressure begins to build and the overpressure plug and air vent/cover lock seal.  
If leakage continues, clean or replace the overpressure plug and/or air vent/cover lock assembly. The pressure cooker  
will not seal if the gasket for the air vent/cover lock is cracked.  
Do not operate your pressure cooker with continual leakage. If the preceding steps do not correct the problem,  
return the entire unit to the Presto Factory Service Department (see page 38).  
8. If for any reason the pressure cooker cannot be opened, contact the Consumer Service Department in eau Claire, WI at  
1-800-877-0441.  
Any maintenance required for this product, other than normal household care and cleaning, should be performed by  
the Presto Factory Service Department (see page 38).  
helpful hInTs  
Your favorite recipes may be adjusted for cooking in the pressure cooker by following the general directions in this  
book for the particular type of food being cooked. Decrease the cooking time for your recipe by ⅔ since pressure  
cooking is much faster than ordinary cooking methods. For example, if your ordinary cooking method requires  
45 minutes, in the pressure cooker the cooking time will be 15 minutes. Because there is very little evaporation, the  
amount of liquid used should be decreased. Use about ½ cup more liquid than you’ll desire in your finished dish. But,  
remember, there must always be water or some other liquid in the pressure cooker to produce the necessary steam.  
Use the cooking rack when it is desirable to cook foods out of the cooking liquid. When foods are pressure cooked out  
of the liquid, flavors will not intermingle. Therefore, it is possible to cook several foods at once, as long as they have  
similar cooking times. If it is desirable to blend flavors, do not use the cooking rack.  
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 ⅔ full to allow for expansion of food, and fit them loosely into the  
pressure cooker on the cooking rack. Do not fill the pressure cooker over ⅔ full.  
If a recipe says to cook 0 minutes, cook food only until the pressure regulator begins to rock. Then cool pressure  
cooker according to recipe.  
The pressure cooker is usually cooled at once for delicate foods such as custards and fresh vegetables. For other foods,  
like meats, soups, and grains, let the pressure drop of its own accord.  
8
 
When pressure cooking at high altitudes, the cooking time needs to be increased 5% for every 1000 feet above the first  
2000 feet. Following this rule, the times should be increased as follows:  
3000 ft. ... 5%  
4000 ft. ... 10%  
5000 ft. ... 15%  
6000 ft. ... 20%  
7000 ft. ... 25%  
8000 ft. ... 30%  
Because pressure cooking times are increased at altitudes of 3,000 feet or above, an additional ½ cup cooking liquid  
will be needed.  
If you have any questions on recipes, time charts, or the operation of your pressure cooker, call or write: Test Kitchen,  
National Presto Industries, Inc., 3925 North Hastings Way, Eau Claire, Wisconsin 54703-3703, phone 1-800-368-  
a time when you can be reached during weekdays, if possible. Written inquiries will be answered promptly by letter or  
telephone.  
quesTIons & answers  
Occasionally the cover is hard to open or close. What causes this? What should I do?  
In order for pressure to build inside your pressure cooker, the unit has a special cover which provides an airtight fit.  
Because of this, you may find that on occasion the cover may be difficult to open or close. The following suggestions will  
help if this happens:  
If the cover seems hard to close, press the palm of your hand on the cover area directly opposite the cover handle while  
moving the cover handle to the closed position with your other hand.  
If after browning meat or poultry the cover is difficult to close, it may be due to expansion of the pressure cooker body  
from heating. Remove the cover and allow the pressure cooker body to cool slightly and try again. Do not place the  
pressure cooker back on the burner until it is fully closed.  
Apply Cooking  
If necessary, to help make the cover easier to open and close, a very  
Oil Here  
light coating of cooking oil may be applied to the sealing ring and to the  
underside of the lugs on the pressure cooker body (Fig. R). Use a pastry  
brush, a piece of cloth, or your fingertips and be sure to wipe off any  
excess oil.  
What can be done if the food prepared in the pressure cooker has more  
liquid than desired?  
Apply  
Cooking Oil  
Here  
With the cover removed, simmer to evaporate the excess liquid. Next time  
you prepare the same recipe, you may want to use less liquid.  
Fig. R  
How does one prevent overcooking?  
Remember to begin timing as soon as the pressure regulator begins to rock gently. It is very important to accurately time  
the cooking period. A Prestokitchen timer is very helpful for this purpose. Also be sure to follow the recipe instructions  
for cooling the pressure cooker.  
What if the food is not completely done after the recommended cooking time?  
Simply bring the cooker back up to pressure and cook the food a minute or two longer.  
Can I use my pressure cooker on all types of ranges?  
Your pressure cooker will work on gas, electric coil and ceramic glass (smoothtop) ranges. In addition, stainless steel  
pressure cookers will work on induction ranges. However, because aluminum pressure cookers are not magnetic, they will  
not work on induction ranges.  
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. If leakage continues, the cover handle may not be properly aligned with the body handle and,  
therefore, the cover lock cannot engage.  
9
 
Is it normal for the air vent/cover lock to rise up partially and drop back down when cooking first begins?  
It is possible that the air vent/cover lock will move up and down slightly when cooking first begins. Do not be concerned.  
The air vent/cover lock will remain in the up position once the cooker has sealed. However, if the air vent/cover lock  
continues to move up and down or rises partially, tap it lightly with the tip of a knife. If it does not rise once you have  
tapped it, the following may be occurring:  
1. The burner is not hot enough.  
2. The cooker is not fully closed (see page 4).  
3. There is insufficient liquid to form steam.  
4. The gasket for the air vent/cover lock needs to be replaced (see page 7).  
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. With the  
pressure cooker, you can do the same thing in just minutes by following the simple directions on the following pages.  
We’ve also included a few favorite soup recipes and, if you have a favorite recipe of your own, try it in the pressure  
cooker using one of the recipes in this book as your guide. If adding dry beans and peas, they must first be soaked  
according to directions on page 29. Do not pressure cook soups containing barley, rice, pasta, grains, dry beans and  
peas which are not listed in the chart on page 29, and dried soup mixes because they have a tendency to foam, froth,  
and sputter and could block the vent pipe.  
Cooked barley, rice, grains, pasta, dry beans and peas which are not listed in the chart on page 29, and dried soup mixes  
should be added to the soup after pressure cooking.  
FOR SOUPS AND STOCKS,  
DO NOT FILL PRESSURE COOKER OVER ½ FULL!  
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR  
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.  
CHICKEN SOUP  
1½ pounds chicken, cut into  
serving pieces  
4 cups water  
½ cup chopped onion  
¼ cup chopped celery  
1 teaspoon salt  
½ cup sliced carrots  
¼ teaspoon black pepper  
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and  
cook 12 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.  
Remove pieces of chicken from cooker and let cool. Remove meat from bones and return meat to  
cooker. Heat through.  
Nutrition Information Per Serving  
4 servings  
160 Calories, 8 g Fat, 54 mg Cholesterol  
Delicious Soups From Chicken Soup...  
CHICKEN SOUP STOCK — Strain Chicken Soup to make stock.  
CHICKEN NOODLE SOUP — Bring soup to a boil. Add fine noodles and simmer, uncovered,  
10 to 15 minutes. Salt and pepper to taste.  
6 servings  
CHICKEN DUMPLING SOUP — Mix together 1 beaten egg, ½ cup milk, and ½ teaspoon salt.  
Stir in 1⅛ cups flour. Drop mixture from teaspoon into bubbling Chicken Soup in cooker. Simmer  
uncovered 6 minutes.  
6 servings  
CHICKEN RICE SOUP — Add 1 cup cooked rice to Chicken Soup. Heat through. Salt and  
pepper to taste.  
6 servings  
10  
 
BROWN BEEF SOUP  
1½ pounds lean beef, cut into  
1-inch cubes  
4 cups water  
½ cup chopped onion  
½ cup sliced carrots  
¼ cup chopped celery  
1 bay leaf  
1 teaspoon parsley flakes  
1 teaspoon salt  
¼ teaspoon black pepper  
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and  
cook 12 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.  
Nutrition Information Per Serving  
4 servings  
295 Calories, 15 g Fat, 110 mg Cholesterol  
Delicious Soups From Brown Beef Soup...  
BROWN BEEF SOUP STOCK — Strain Brown Beef Soup to make stock.  
ONION SOUP — Pour 2 tablespoons vegetable oil into cooker and sauté 1½ cups thinly sliced  
onions. Stir onions into 6 cups Brown Beef Soup Stock in cooker. Season with ¼ teaspoon pepper.  
Close cover securely. Place pressure regulator on vent pipe and cook 2 minutes with pressure  
regulator rocking slowly. Let pressure drop of its own accord. Ladle into soup bowls. Top with  
Parmesan cheese. If desired, garnish with croutons or toasted French bread.  
6 servings  
BEEF TOMATO SOUP — Add 2 cups tomato juice and 1 cup cooked rice to Brown Beef Soup.  
Heat through.  
8 servings  
BLACK BEAN SOUP  
2 cups dry black beans  
1 tablespoon olive or vegetable  
oil  
4 cups chicken stock or broth  
2 cups sliced carrots,  
¾-inch thick  
1 cup chopped onion  
3 cloves garlic, minced  
1-2 jalapeño chiles, seeded,  
deveined, minced  
1 tablespoon packed brown  
sugar  
2 teaspoons white wine vinegar  
• • • • • • •  
1 tablespoon chili powder  
1½ teaspoons oregano  
½ teaspoon allspice  
1 cup loosely packed fresh  
cilantro, chopped  
Salt to taste  
Soak beans according to instructions on page 29. Pour oil in pressure cooker. Sauté onion, garlic,  
chiles, chili powder, oregano, and allspice for 2 minutes. Stir in beans, chicken stock, carrots,  
brown sugar, and vinegar. Close cover securely. Place pressure regulator on vent pipe and cook  
12 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.  
Remove 1 cup of bean mixture, place in blender and purée until smooth. Return to pressure cooker  
and stir in fresh cilantro.  
Nutrition Information Per Serving  
8 servings  
231 Calories, 3 g Fat, 0 mg Cholesterol  
SAFFRON FISH STEW  
1 can (14½ ounces) chicken  
broth  
Pinch of saffron threads  
or ¼ teaspoon turmeric  
• • • • • • •  
¼ cup dry white wine  
4 new red potatoes, quartered  
3 carrots, cut into ½-inch chunks  
1 medium onion, finely chopped  
2 cloves garlic, minced  
¼ cup chopped parsley  
1 bay leaf  
1 pound firm fish (halibut,  
haddock, cod, pollack) fresh  
or thawed, cut into 8 pieces  
1 small red pepper, cut into  
chunks  
1 cup frozen peas, thawed  
Place broth, wine, potatoes, carrots, onion, garlic, parsley, bay leaf, and saffron in pressure cooker.  
Close cover securely. Place pressure regulator on vent pipe and cook 2 minutes with pressure  
regulator rocking slowly. Cool cooker at once. Add fish, pepper, and peas. Close cover securely.  
Place pressure regulator on vent pipe and cook 1 minute with pressure regulator rocking  
slowly. Cool cooker at once. Discard bay leaf.  
Nutrition Information Per Serving  
8 servings  
174 Calories, 1 g Fat, 40 mg Cholesterol  
11  
 
MINESTRONE  
1 pound lean beef, cut into  
1-inch cubes  
5 cups water  
1½ teaspoons basil  
1 teaspoon salt  
1 bay leaf  
1 can (14-15 ounces) diced  
tomatoes  
¼ teaspoon black pepper  
• • • • • • •  
½ cup chopped onion  
1 cup sliced carrots  
14 cup chopped celery  
1 clove garlic, minced  
2 tablespoons parsley flakes  
1 can (16 ounces) Great  
Northern beans  
1 can (15 ounces) cut green  
beans, drained  
2 ounces fine noodles  
Place beef, water, tomatoes, onions, carrots, celery, garlic, parsley, basil, salt, bay leaf, and pepper  
in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 10 minutes with  
pressure regulator rocking slowly. Let pressure drop of its own accord. Add Great Northern  
beans, green beans, and noodles. Simmer uncovered 10 minutes. Garnish with Parmesan cheese, if  
desired.  
Nutrition Information Per Serving  
10 servings  
234 Calories, 6 g Fat, 44 mg Cholesterol  
POTATO SOUP  
¼ teaspoon basil  
• • • • • • •  
1 can (12 ounces) evaporated  
skim milk  
1 tablespoon vegetable oil  
1 cup finely chopped onions  
½ cup finely sliced celery  
3 cups chicken broth  
Salt to taste  
4 cups peeled, diced potatoes  
¼ teaspoon white pepper  
Heat oil in pressure cooker over medium heat. Sauté onion and celery until soft. Add broth,  
potatoes, pepper, and basil to pressure 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. Remove 2 cups of potato mixture; place in blender or food processor and process  
until smooth. Return to pressure cooker and stir in evaporated milk.  
Nutrition Information Per Serving  
6 servings  
160 Calories, 2 g Fat, 2 mg Cholesterol  
ZESTY HOMEMADE CHILI  
1 teaspoon ground cumin  
½ teaspoon black pepper  
½ teaspoon oregano  
¼ teaspoon cayenne pepper  
• • • • • • •  
1 can (15 ounces) kidney beans,  
drained and rinsed  
1½ pounds ground beef  
1 can (8 ounces) tomato sauce  
½ cup water  
1 cup chopped onion  
¾ cup chopped green pepper  
2 cloves garlic, minced  
1 tablespoon chili powder  
1 teaspoon salt  
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 pressure  
regulator rocking slowly. 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  
12  
 
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 one of the few sources of beneficial omega-3 fatty acids.  
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 23 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  
thick  
4 tablespoons Dijon-style  
mustard  
1 clove garlic, minced  
1 cup dry white wine or  
chicken broth  
1 bay leaf  
3-4 sprigs fresh thyme or  
½ teaspoon dried thyme  
1 tablespoon olive or  
vegetable oil  
• • • • • • •  
2 tablespoons Dijon-style  
mustard  
1 tablespoon cornstarch  
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. Place steaks 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. 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.  
“SCAMPI-STYLE” SHRIMP  
1 pound medium, raw shrimp,  
peeled and deveined  
3 tablespoons margarine  
2 tablespoons minced green  
onion  
2 teaspoons lemon juice  
¼ teaspoon salt  
1 cup water  
• • • • • • •  
2 tablespoons minced parsley  
¼ teaspoon grated lemon peel  
6 cloves garlic, minced  
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. Pour into  
metal bowl which will fit loosely in cooker. Stir in shrimp. Cover bowl firmly with aluminum  
foil. Pour water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure  
regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly. Cool cooker  
at once. Stir in parsley and lemon peel.  
Nutrition Information Per Serving  
4 servings  
205 Calories, 11 g Fat, 173 mg Cholesterol  
13  
 
SHRIMP JAMBALAYA  
1 cup long grain white rice  
1½ cups water  
2 cloves garlic, minced  
1 bay leaf  
1 cup water  
• • • • • • •  
1 teaspoon basil  
½ teaspoon thyme  
½ teaspoon chili powder  
¼ teaspoon black pepper  
¼ teaspoon salt  
¼ teaspoon hot sauce  
• • • • • • •  
1 can (14-15 ounces) stewed  
tomatoes  
½ cup chicken broth  
½ pound precooked ham, diced  
½ cup chopped onion  
½ cup chopped celery  
½ cup chopped green pepper  
1 pound precooked shrimp,  
peeled and deveined  
Combine rice and 1½ 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  
Salt  
1 cup water  
1 pound frozen cod fillets,  
1-inch thick  
2 cups broccoli, cut into bite size  
pieces  
Dill weed  
Lemon pepper  
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  
14  
 
SEAFOOD GUMBO  
1 cup long grain white rice  
1½ cups water  
2 cloves garlic, minced  
2 bay leaves  
1 cup water  
• • • • • • •  
2 tablespoons parsley  
1 teaspoon basil  
2½ cups chicken broth  
1 pound medium, fresh shrimp,  
peeled and deveined  
1 pound sole fillets, cut into  
2-inch pieces  
1 can (14-15 ounces) diced  
tomatoes  
½ teaspoon thyme  
¼ teaspoon ground red pepper  
¼ teaspoon salt  
• • • • • • •  
¼ cup cold water  
2 tablespoons cornstarch  
1 package (10 ounces) frozen  
sliced okra, thawed  
1 cup chopped onion  
¾ cup chopped green pepper  
Combine rice and 112 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  
MARINATED TUNA  
1 pound tuna steak, 1-inch thick  
¼ cup lemon juice  
2 tablespoons olive oil  
1 tablespoon soy sauce  
2 cloves garlic, minced  
1 teaspoon ginger  
½ teaspoon black pepper  
12 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 on  
rack in cooker. Pour marinade and water into cooker. 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  
170 Calories, 6 g Fat, 52 mg Cholesterol  
SEAFOOD TIMETABLE  
Pour 1 cup water into cooker. Position rack in cooker. Place seafood on rack in cooker. Do not  
fill cooker over ⅔ full. Close cover securely. Place pressure regulator on vent pipe and cook  
according to chart. Cool cooker at once.  
SEAFOOD (FRESH OR THAWED)  
Crab Legs  
COOKING TIME  
0 to 1 minute  
2 minutes  
Fish Fillets (1-inch thick)  
Salmon Fillets (1-inch thick)  
2 minutes  
Scallops  
Large  
1 minute  
Shrimp  
Medium to Large (36 to 40 count)  
Large (21 to 25 count)  
0 to 1 minute  
1 minute  
Tuna Fillets (1-inch thick)  
2 minutes  
15  
 
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. It’s not  
necessary to brown poultry before pressure cooking, but you may do so if you like. Searing tends to seal in the natural  
juices, while cooking without browning lets the flavor of the various ingredients intermingle for some spectacular taste  
combinations. For crispier chicken, you may want to put the chicken under the broiler for a few minutes after pressure  
cooking.  
FOR POULTRy, DO NOT FILL PRESSURE COOKER OVER 23 FULL!  
NO PORTION OF ThE POULTRy ShOULD EXTEND AbOVE  
ThE 23 FULL mARK (SEE PAgE 6).  
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR  
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.  
CHICKEN BREASTS TARRAGON  
1 tablespoon vegetable oil  
4 boneless, skinless chicken  
breast halves  
½ cup white wine  
Worcestershire sauce  
½ cup white wine  
¼ cup sliced carrot  
1 teaspoon tarragon  
1 teaspoon salt  
¼ teaspoon black pepper  
• • • • • • •  
¼ cup cold water  
1 tablespoon cornstarch  
¼ cup chopped onion  
¼ cup sliced celery  
Pour oil into cooker. Turn heat selector to medium and brown chicken. Add remaining ingredients  
except water and cornstarch. Close cover securely. Place pressure regulator on vent pipe and cook  
4 minutes with pressure regulator rocking slowly. Cool cooker at once. Remove chicken and  
keep warm. Combine water and cornstarch. Stir into sauce. Heat until sauce thickens, stirring  
constantly.  
Nutrition Information Per Serving  
4 servings  
219 Calories, 5 g Fat, 69 mg Cholesterol  
CALIFORNIA CHICKEN  
2 tablespoons vegetable oil  
6 boneless, skinless chicken  
breast halves  
1 teaspoon rosemary  
3 cloves garlic, peeled and sliced  
½ cup white wine  
½ cup chicken broth  
¼ cup chopped parsley  
• • • • • • •  
½ lemon, thinly sliced  
Salt and pepper to taste  
Pour oil into cooker. Turn heat selector to medium and brown chicken. Season chicken with  
rosemary. Cover chicken with garlic. Combine wine, broth, and parsley; pour over chicken.  
Close cover securely. Place pressure regulator on vent pipe and cook 4 minutes with pressure  
regulator rocking slowly. Cool cooker at once. Garnish chicken with lemon slices.  
Nutrition Information Per Serving  
6 servings  
191 Calories, 6 g Fat, 69 mg Cholesterol  
16  
 
CHUTNEY CHICKEN  
⅓ cup mango chutney  
6 boneless, skinless chicken  
breast halves  
1 can (14-15 ounces) diced  
tomatoes  
1 can (4 ounces) chopped green  
chilies  
1 tablespoon vinegar  
1 tablespoon brown sugar  
¼ teaspoon allspice  
• • • • • • •  
¼ cup water  
1 tablespoon cornstarch  
½ cup raisins  
Place all ingredients except cornstarch and water in cooker. Close cover securely. Place  
pressure regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly.  
Let pressure drop of its own accord. Remove chicken and keep warm. Combine water and  
cornstarch. Stir into sauce. Heat until sauce thickens, stirring constantly.  
Nutrition Information Per Serving  
6 servings  
258 Calories, 3 g Fat, 73 mg Cholesterol  
SOY CHICKEN  
4 boneless, skinless chicken  
breast halves  
½ cup sliced mushrooms  
½ onion, sliced  
½ cup water  
½ cup sliced celery  
¼ cup lite soy sauce  
3 tablespoons brown sugar  
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and  
cook 4 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.  
Nutrition Information Per Serving  
4 servings  
169 Calories, 2 g Fat, 69 mg Cholesterol  
SWEET ’N SOUR CHICKEN  
½ cup vinegar  
2 tablespoons soy sauce  
1 tablespoon catsup  
½ teaspoon Worcestershire sauce  
¼ teaspoon ground ginger  
1 tablespoon vegetable oil  
3 pound chicken, cut into  
serving pieces and skinned  
1 can (8 ounces) pineapple  
chunks, undrained  
½ cup sliced celery  
1 green or red pepper, cut into  
chunks  
• • • • • • •  
2 tablespoons cold water  
2 tablespoons cornstarch  
¼ cup brown sugar  
Pour oil into cooker. Turn heat selector to medium and brown chicken. Combine remaining  
ingredients except water and cornstarch; pour over chicken. Close cover securely. Place pressure  
regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Cool cooker  
at once. Remove chicken, pineapple, and vegetables to a warm platter. Mix water and cornstarch.  
Stir into hot liquid. Heat until sauce thickens, stirring constantly. Pour sauce over chicken,  
pineapple, and vegetables. Serve with steamed rice, if desired, see page 31.  
Nutrition Information Per Serving  
6 servings  
333 Calories, 11 g Fat, 104 mg Cholesterol  
CHICKEN CACCIATORE  
3 pound chicken, cut into  
serving pieces  
2 cloves garlic, minced  
2 tablespoons minced parsley  
1 teaspoon oregano  
1 teaspoon salt  
¼ teaspoon black pepper  
• • • • • • •  
1 cup diced tomatoes  
⅓ cup white wine  
112 cups sliced onions  
½ cup chopped carrots  
½ cup chopped celery  
1 can (6 ounces) tomato paste  
Place all ingredients except tomato paste in pressure cooker. Close cover securely. Place pressure  
regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Cool cooker  
at once. Place chicken on warm platter. Stir tomato paste into sauce in cooker. Simmer until  
thickened. Pour over chicken.  
Nutrition Information Per Serving  
6 servings  
291 Calories, 14 g Fat, 90 mg Cholesterol  
17  
 
HERBED CHICKEN  
1 tablespoon vegetable oil  
1 teaspoon oregano  
1 teaspoon basil  
• • • • • • •  
1 can (4 ounces) sliced black  
olives  
1 cup chopped onion  
1 tablespoon chopped garlic  
3 pounds chicken thighs,  
skinned  
1 cup chicken broth  
1 tablespoon chopped parsley  
½ cup chopped celery leaves  
2 tablespoons cold water  
2 tablespoons flour  
Salt and pepper to taste  
Pour oil into cooker. Turn heat selector to medium and sauté onion and garlic; remove. Brown  
chicken. Add onion, garlic, broth, parsley, celery leaves, oregano, and basil. Close cover securely.  
Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking  
slowly. Cool cooker at once. Remove chicken to a warm dish. Add olives to liquid and heat. Mix  
water with flour. Stir into hot broth. Heat until sauce thickens, stirring constantly. Pour sauce over  
chicken.  
Nutrition Information Per Serving  
6 servings  
250 Calories, 8 g Fat, 115 mg Cholesterol  
BAYOU BOUNTY CHICKEN  
1½ pounds chicken pieces  
1 can (15 ounces) whole  
tomatoes, undrained, cut up  
¾ cup chopped onion  
⅓ cup chopped green pepper  
⅓ cup chopped celery  
2 cloves garlic, minced  
½ tablespoon extra-spicy  
seasoning blend  
• • • • • • •  
Hot cooked rice (see page 31)  
Add all ingredients except rice to pressure cooker. Close cover securely. Place pressure regulator  
on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Let pressure drop of  
its own accord. Serve chicken and sauce over rice.  
Nutrition Information Per Serving  
3 servings  
394 Calories, 14 g Fat, 90 mg Cholesterol  
TURKEY BREAST*  
*NOTE: USE THIS RECIPE ONLY IN A 6-QUART OR 8-QUART PRESSURE COOKER  
1 tablespoon vegetable oil  
3-4 pound turkey breast  
1½ cups water  
½ cup chopped celery  
½ teaspoon poultry seasoning  
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 pressure regulator rocking slowly. 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  
CHICKEN AND DRESSING  
¼ cup chopped celery  
¼ cup chopped onion  
2 chicken bouillon cubes  
2 cups hot water  
2½ cups cooked chicken, cut into  
bite size pieces  
1 can (10 ½ ounces) cream of  
chicken soup  
1½ cups water  
1½ cups seasoned bread crumbs  
Place chicken in greased metal bowl which will fit loosely in the cooker. Cover chicken with  
chicken soup. Combine stuffing, celery, onion; moisten with bouillon cubes dissolved in water.  
Spread over chicken soup. Cover bowl firmly with aluminum foil. Pour 112 cups 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.  
Nutrition Information Per Serving  
6 servings  
317 Calories, 13 g Fat, 109 mg Cholesterol  
18  
 
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. Place  
poultry on rack in cooker  
DO NOT FILL PRESSURE COOKER OVER 23 FULL!  
NO PORTION OF ThE POULTRy ShOULD EXTEND  
AbOVE ThE 23 FULL mARK (SEE PAgE 6).  
CUPS OF  
LIQUID  
COOKING TIME  
(MINUTES)  
POULTRY  
Whole Chicken  
1
13 to 15  
8
(2½ to 3 pounds)  
Chicken  
1
(cut into serving pieces)  
Chicken Breast  
1
3 to 4*  
35  
(boneless)  
Turkey Breast**  
1½  
(3 to 4 pounds)  
*Cool cooker at once (see page 5).  
**NOTE: COOK ONLY IN A 6-QUART OR 8-QUART  
PRESSURE COOKER.  
19  
 
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. This can be done right in the pressure cooker. The following recipes were written for fresh or completely  
thawed meats. To cook frozen meats, thaw one half hour or more so that the surface of the meat will sear crispy brown.  
Then increase the cooking times given in the recipes. Frozen beef, veal, and lamb should be cooked 25 minutes per pound.  
Frozen pork should be cooked 30 minutes per pound.  
Cooking time will vary depending on the size and thickness of the cut, the distribution of fat and bone, the grade and cut  
of the meat, and the degree of doneness desired.  
After cooking if gravy is desired, stir 1 to 2 tablespoons of flour or cornstarch into 14 cup cold water. Heat cooking liquid  
in pressure cooker and slowly pour in flour mixture, stirring to blend. Heat to boiling, stirring constantly for 1 minute or  
until thickened. Season with salt and pepper.  
FOR mEAT, DO NOT FILL PRESSURE COOKER  
OVER 23 FULL! NO PORTION OF ThE mEAT ShOULD  
EXTEND AbOVE ThE 23 FULL mARK (SEE PAgE 6).  
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR  
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.  
BEEF POT ROAST  
3 pounds beef pot roast  
1 tablespoon vegetable oil  
2 cups water  
Salt and pepper  
1 small onion, chopped  
1 bay leaf  
Pour oil into cooker. Turn heat selector to medium and brown roast well on all sides; remove  
roast. Pour water into cooker. Place roast on rack in cooker. Season roast with salt, pepper, onions,  
and bay leaf. Close cover securely. Place pressure regulator on vent pipe and cook 45 minutes  
with pressure regulator rocking slowly. Let pressure drop of its own accord. Thicken gravy, if  
desired.  
Nutrition Information Per Serving  
6 servings  
297 Calories, 20 g Fat, 72 mg Cholesterol  
PORCUPINE MEATBALLS  
1 pound lean ground beef  
13 cup uncooked long-grain  
white rice  
2 tablespoons tomato paste  
1 teaspoon salt  
¼ teaspoon pepper  
½ cup chopped onion  
¼ cup sliced celery  
¼ cup chopped green pepper  
1 cup tomato sauce  
½ cup water  
1 tablespoon sugar  
½ teaspoon dry mustard  
Combine ground beef, rice, tomato paste, salt, and pepper; mix well. Form into 8 balls. Place  
meatballs in cooker. Add onion, celery, and green pepper. Combine tomato sauce, water, sugar,  
and mustard. Pour over meatballs. Close cover securely. Place pressure regulator on vent pipe and  
cook 12 minutes with pressure regulator rocking slowly. Cool cooker at once.  
Nutrition Information Per Serving  
4 servings  
350 Calories, 17 g Fat, 77 mg Cholesterol  
20  
 
SWISS STEAK  
2 pounds round steak, 1-inch  
½ cup chopped green pepper  
½ cup sliced celery  
½ teaspoon salt  
thick  
1 can (8 ounces) tomato sauce  
½ cup water  
¼ teaspoon pepper  
1 cup chopped onion  
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and  
cook 18 minutes with pressure regulator rocking slowly. Cool cooker at once. Thicken sauce,  
if desired.  
Nutrition Information Per Serving  
6 servings  
251 Calories, 9 g Fat, 98 mg Cholesterol  
BEEF STEW  
1 pound lean beef, cut into  
1-inch cubes  
1 cup water  
1 cup sliced carrots  
1 cup diced tomatoes  
1 teaspoon salt  
1 large onion, sliced  
• • • • • • •  
4 small potatoes, quartered  
1 cup frozen green beans  
¼ teaspoon black pepper  
• • • • • • •  
14 cup cold water  
1 tablespoon flour  
Place beef, water, and onion in cooker. Close cover securely. Place pressure regulator on vent pipe  
and cook 8 minutes with pressure regulator rocking slowly. Cool cooker at once.  
Add potatoes, green beans, carrots, tomatoes, salt, and pepper to cooker. Close cover securely.  
Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking  
slowly. Cool cooker at once.  
Mix water and flour; stir into stew. Heat until stew thickens, stirring constantly.  
Nutrition Information Per Serving  
4 servings  
347 Calories, 7 g Fat, 73 mg Cholesterol  
SPAGHETTI MEAT SAUCE  
1 pound lean ground beef  
1 can (14 to 15 ounces) diced  
tomatoes  
1 teaspoon salt  
1 teaspoon parsley flakes  
½ teaspoon oregano  
½ teaspoon basil  
½ cup water  
1 cup chopped onion  
½ cup chopped celery  
½ cup diced green pepper  
1 clove garlic, minced  
2 teaspoons sugar  
¼ teaspoon thyme  
⅛ teaspoon red pepper  
3 drops hot pepper sauce  
• • • • • • •  
1 can (6 ounces) tomato paste  
Turn heat selector to medium and brown beef. Stir in remaining ingredients except tomato paste.  
Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure  
regulator rocking slowly. Cool cooker at once. Stir in tomato paste and simmer, uncovered, to  
desired thickness. Serve sauce over spaghetti. Sprinkle with Parmesan cheese, if desired.  
Nutrition Information Per Serving  
6 servings  
229 Calories, 12 g Fat, 51 mg Cholesterol  
21  
 
APRICOT BARBECUE PORK ROAST  
¼ cup packed dark brown sugar  
3 pound boneless rolled pork  
roast  
½ cup catsup  
½ cup teriyaki sauce  
⅓ cup apricot preserves  
¼ cup cider vinegar  
1 teaspoon crushed red pepper  
1 teaspoon dry mustard  
¼ teaspoon black pepper  
1 large onion, sliced  
2 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.  
Refrigerate overnight. Remove pork; reserve marinade. Brown pork on all sides in pressure  
cooker over medium heat; remove.  
Place cooking rack, half of sliced onion, and water in cooker. Place pork roast on rack in cooker  
and arrange remaining onion evenly on top of roast. Close cover securely. Place pressure regulator  
on vent pipe and cook 60 minutes with pressure regulator rocking slowly. Let pressure drop  
of its own accord. Place reserved marinade in saucepan and simmer until thickened, stirring  
occasionally. Remove roast and onions from pressure cooker. Add onions to thickened marinade  
and serve with sliced pork. Onions may be puréed before adding to sauce and served with rice, if  
desired.  
Nutrition Information Per Serving  
8 servings  
332 Calories, 13 g Fat, 77 mg Cholesterol  
BARBECUE SPARERIBS  
3 pounds spareribs, cut into  
serving pieces  
1 cup water  
½ cup vinegar  
¼ cup chopped onion  
¼ cup sugar  
• • • • • • •  
1 teaspoon salt  
1 cup catsup  
½ cup water  
1 teaspoon chili powder  
1 teaspoon celery seed  
Place ribs and water in cooker. Close cover securely. Place pressure regulator on vent pipe and  
cook 5 minutes with pressure regulator rocking slowly. Cool cooker at once. Drain off liquid.  
Mix remaining ingredients; pour over ribs in cooker. Stir to coat ribs. Close cover securely.  
Place pressure regulator on vent pipe and cook 10 minutes with pressure regulator rocking  
slowly. Let pressure drop of its own accord. Remove ribs. Simmer sauce, uncovered, to desired  
thickness.  
Nutrition Information Per Serving  
6 servings  
427 Calories, 27 g Fat, 107 mg Cholesterol  
CORNED BEEF  
3 pounds corned beef  
2 cups water  
1 tablespoon garlic powder  
1 bay leaf  
Pour water into cooker. Rub garlic powder into all surfaces of corned beef. Place corned beef on  
rack in cooker. Add bay leaf. Close cover securely. Place pressure regulator on vent pipe and cook  
60 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.  
Note: If seasoning packet is provided with corn beef, use packet and omit bay leaf.  
Nutrition Information Per Serving  
6 servings  
295 Calories, 18 g Fat, 103 mg Cholesterol  
22  
 
STUFFED PORK CHOPS  
½ cup corn  
2 tablespoons vegetable oil  
4 1-inch thick boneless pork  
chops, with deep pocket cut  
in each  
1 cup chopped onion  
¾ cup chopped celery  
1 cup bran flakes, crushed  
2 tablespoons water  
½ teaspoon dried sage  
1½ 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. Stuff pork chops with mixture. Pour 112 cups water into cooker. Place pork chops on  
rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 16 minutes  
with pressure regulator rocking slowly. Cool cooker at once.  
Nutrition Information Per Serving  
4 servings  
430 Calories, 20 g Fat, 133 mg Cholesterol  
PORK ROAST  
3 pound pork roast  
1 tablespoon vegetable oil  
2 cups water  
Salt and pepper  
1 onion, sliced  
Pour vegetable oil into cooker. Turn heat selector to medium and brown roast well on all sides.  
Remove roast from cooker. Pour water into cooker. Place roast on rack in cooker. Season with salt,  
pepper, and sliced onion. Close cover securely. Place pressure regulator on vent pipe and cook 55  
minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.  
Nutrition Information Per Serving  
6 servings  
483 Calories, 27 g Fat, 171 mg Cholesterol  
STUFFED FLANK STEAK  
½ teaspoon salt  
¼ teaspoon marjoram  
¼ teaspoon thyme  
⅛ teaspoon black pepper  
1 pound flank steak, cut into  
2 equal pieces  
1 tablespoon margarine  
½ cup chopped onion  
½ cup chopped celery  
1 clove garlic, minced  
6 tablespoons beef broth,  
divided  
1 cup diced tomatoes  
1 cup bread crumbs  
Add margarine to cooker. Turn heat selector to medium and sauté onion, celery, and garlic. Mix  
in 2 tablespoons of the broth, bread crumbs, salt, marjoram, thyme, and pepper. Spread stuffing  
mixture on one steak; top with remaining steak. Secure with toothpicks or metal skewers. Place  
steak in cooker; stir in remaining 4 tablespoons broth and tomatoes. Close cover securely. Place  
pressure regulator on vent pipe and cook 18 minutes with pressure regulator rocking slowly.  
Let pressure drop of its own accord.  
Nutrition Information Per Serving  
4 servings  
237 Calories, 12 g Fat, 47 mg Cholesterol  
LAMB STEW  
1 pound lamb stew meat, cut  
into 1-inch cubes  
1 cup water  
4 small potatoes, quartered  
1 cup baby-cut carrots  
1 teaspoon salt  
1 large onion, sliced  
1 tablespoon Worcestershire  
sauce  
¼ teaspoon black pepper  
• • • • • • •  
¼ cup cold water  
1 large clove garlic, minced  
• • • • • • •  
1 tablespoon flour  
Place lamb, water, onion, Worcestershire sauce, and garlic in cooker. Close cover securely. Place  
pressure regulator on vent pipe and cook 6 minutes with pressure regulator rocking slowly.  
Cool cooker at once.  
Add potatoes, carrots, salt, and pepper. Close cover securely. Place pressure regulator on vent pipe  
and cook 3 minutes with pressure regulator rocking slowly. Cool cooker at once.  
Mix water and flour thoroughly; stir into stew. Heat until stew thickens, stirring constantly.  
Nutrition Information Per Serving  
4 servings  
315 Calories, 6 g Fat, 74 mg Cholesterol  
23  
 
MEAT TIMETABLE  
Brown meat well and remove from cooker. Pour liquid into cooker. Place meat on rack in  
cooker.  
DO NOT FILL PRESSURE COOKER OVER 23 FULL!  
NO PORTION OF ThE mEAT ShOULD EXTEND AbOVE ThE  
23 FULL mARK (SEE PAgE 6).  
COOKING  
CUPS OF  
LIQUID  
TIME  
MEAT  
BEEF  
(MINUTES)  
Chuck Roast  
Corned Beef  
3 pounds  
3 pounds  
2
2
45 – 50  
60  
Rolled Rib Roast 3 pounds  
1½  
1
1
30 – 35  
18*  
10*  
Round Steak  
Round Steak  
Short Ribs  
1˝ thick  
½˝ thick  
1½  
25  
HAM  
Slice  
Picnic  
3 pounds  
3 pounds  
1½  
1½  
30 – 35  
30 – 35  
LAMB  
Chops  
Chops  
Leg of Lamb  
1˝ thick  
½˝ thick  
3 pounds  
1
1
2
12*  
5*  
35-45  
PORK  
Chops  
Chops  
Butt Roast  
Fresh Picnic Roast 3 pounds  
1˝ thick  
½˝ thick  
3 pounds  
1
1
2
2
1
1
15*  
8*  
55  
55  
12*  
5*  
Steak  
Steak  
1˝ thick  
½˝ thick  
VEAL  
Chops  
Chops  
Roast  
Steak  
1˝ thick  
½˝ thick  
3 pounds  
1˝ thick  
1
1
2
1
12*  
5*  
45 – 50  
10*  
*Cool cooker at once (see page 5).  
24  
 
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. And pressure cooking offers an additional  
health advantage, because so much more natural taste is retained, vegetables require much less salt and seasonings.  
A garden variety of fresh or frozen vegetables can be cooked at the same time in the pressure cooker. By using the cooking  
rack to keep them out of the cooking liquid, each vegetable retains its own distinctive flavor and appearance. Just be sure  
that all vegetables cooked together require the same cooking time. It is important to accurately time the cooking period,  
because vegetables cook very quickly in the pressure cooker. If you wish to blend the vegetable flavors, place them in the  
cooking liquid and omit the rack.  
FOR FRESh AND FROZEN VEgETAbLES,  
DO NOT FILL PRESSURE COOKER OVER 23 FULL!  
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR  
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.  
CABBAGE WITH APPLES  
8 cups shredded cabbage  
1 small onion, thinly sliced  
1 small tart apple, peeled, cored,  
and chopped  
½ cup chicken broth  
2 tablespoons frozen apple juice  
concentrate, thawed  
Salt and pepper to taste  
Add all ingredients to cooker. Close cover securely. Place pressure regulator on vent pipe and  
cook 4 minutes with pressure regulator rocking slowly. Cool cooker at once.  
Nutrition Information Per Serving  
6 servings  
50 Calories, 0 g Fat, 0 mg Cholesterol  
GLAZED ROOT VEGETABLES  
2 tablespoons margarine  
2 medium turnips, peeled, cut  
into eighths  
8 ounces baby carrots  
2 medium parsnips, peeled,  
sliced ½-inch thick  
2 tablespoons sugar  
2 teaspoons ground ginger  
• • • • • • •  
14 cup cold water, optional  
1 tablespoon cornstarch,  
optional  
1 cup chicken broth  
Salt and pepper to taste  
Heat margarine in pressure cooker over medium heat; add turnip wedges and carrots and sauté for  
3 minutes. Add parsnips, chicken broth, ginger, and sugar. 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 sauce. Heat until sauce thickens, stirring  
constantly.  
Nutrition Information Per Serving  
8 servings  
77 Calories, 3 g Fat, 0 mg Cholesterol  
GARLIC MASHED POTATOES  
2 pounds russet potatoes, peeled  
and diced  
4 large cloves garlic  
1½ cups chicken broth  
• • • • • • •  
1 tablespoon margarine  
Salt and pepper to taste  
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 pressure regulator rocking slowly.  
Cool cooker at once. Allow potatoes, garlic, and broth to remain in cooker. Mash potatoes using a  
potato masher or hand mixer until desired consistency is reached. Add margarine.  
Nutrition Information Per Serving  
6 servings  
127 Calories, 4 g Fat, 0 mg Cholesterol  
25  
 
ARTICHOKES ’N SAUCE  
1 cup water  
1 tablespoon vegetable oil  
3 artichokes  
Pour water and oil into cooker. Place artichokes on rack in cooker. Close cover securely. Place  
pressure regulator on vent pipe and cook 10 minutes with pressure regulator rocking slowly.  
Cool cooker at once. Serve with your choice of the following sauces.  
Nutrition Information Per Serving  
3 servings  
60 Calories, 0 g Fat, 0 mg Cholesterol  
GARLIC SAUCE — Combine ¼ cup margarine, melted and 2 cloves minced garlic. Serve  
warm.  
HERB YOGURT — Combine 1 cup plain yogurt, ¼ cup finely chopped carrots, ½ teaspoon  
dill weed, and ¼ teaspoon salt. Serve chilled.  
ITALIAN SAUCE — Combine ½ cup mayonnaise and ¼ cup Italian style salad dressing. Serve  
chilled.  
MAPLE GLAZED SWEET POTATOES  
3 sweet potatoes, peeled, cut  
into 1 to 1½-inch chunks  
¾ cup maple flavored syrup  
½ cup water  
1 tablespoon melted margarine  
½ teaspoon salt  
Place sweet potatoes in pressure cooker. Combine remaining ingredients and pour over potatoes.  
Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure  
regulator rocking slowly. Cool cooker at once.  
Nutrition Information Per Serving  
6 servings  
125 Calories, 2 g Fat, 0 mg Cholesterol  
26  
 
FRESH AND FROZEN VEGETABLE TIMETABLE  
When using the vegetable timetables below and on page 28, 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.  
If the timetable says to cook 0 minutes, this means to cook food until the pressure  
regulator begins to rock, then cool cooker at once.  
Quantity of vegetables does not change pressure cooking times. More mature vegetables  
may require longer pressure cooking times than given in chart.  
For fresh and frozen vegetables, pour liquid into cooker. Place vegetables on rack in  
cooker.  
FOR FRESh AND FROZEN VEgETAbLES,  
DO NOT FILL PRESSURE COOKER OVER 23 FULL!  
FRESH VEGETABLE TIMETABLE  
CUPS OF COOKing time  
Size  
LiQUiD  
(minUteS)  
VegetabLe  
artichoke  
asparagus  
Whole, 6 to 8 ounces  
1
1
10  
Stems cut into 1-inch  
pieces  
0 – 1  
beans (green, wax) Whole or sliced  
1
1 – 3  
beets  
Whole, 2½-inch diam-  
eter  
112  
15 – 16  
broccoli  
Flowerets  
1
1
1
1
1
1
1
1
0 – 2  
1 – 3  
3 – 5  
2 – 3  
3 – 5  
3 – 5  
0 – 2  
3 – 4  
brussels Sprouts  
Small, 1-inch diameter  
Wedges, 2-inch thick  
Thinly sliced  
Baby cut  
Cabbage  
red, green)  
Carrots  
½-inch slices  
Flowerets  
Cauliflower  
Collards*  
Leaves coarsely  
chopped, stems thinly  
sliced  
Corn on-the-cob  
Whole, 2½-inch diam-  
eter  
1
1
3
eggplant  
Cubed, 1 to 1½-inches  
thick  
2 – 3  
Sliced, 12-inch thick  
1
1
2
Kale  
Leaves coarsely  
chopped, stems thinly  
sliced  
1 – 2  
Parsnips  
Sliced, ½-inch thick  
1
0 – 2  
* Do not use rack; place in cooking liquid.  
27  
 
FRESH VEGETABLE TIMETABLE  
CUPS OF COOKing time  
VegetabLe  
Size  
LiQUiD  
(minUteS)  
Peas  
Shelled  
Whole  
1
1
1
0 – 2  
Peppers  
0 – 3  
Potatoes (sweet)  
Sliced, 1 to 1½- inches  
thick  
6 – 8  
Sliced, ½-inch thick  
1
4 – 5  
15  
Potatoes (white)  
Whole, 2½-inch  
diameter  
1½  
Whole, 1½-inch  
diameter  
1
10  
Sliced, ¾-inch thick  
Sliced, ½-inch thick  
1
1
1
5
3
3
Rutabaga  
Cubed or sliced, 1-inch  
thick  
Spinach  
Whole leaves  
Quartered  
1
1
0
Squash (winter)  
12  
acorn+  
Squash (winter)  
Halved  
1
12  
spaghetti+  
Squash  
(yellow, zucchini)  
Sliced, 1-inch thick  
1
1
1
Sliced, ¼ to ½-inch  
thick  
0 – 1  
Swiss Chard  
Whole leaves  
1
1
0 – 1  
3 – 5  
turnips  
Sliced or cubed, ¾-inch  
thick  
+ Let pressure drop of its own accord.  
FROZEN VEGETABLE TIMETABLE  
CUPS OF  
LIQUID  
COOKING TIME  
(MINUTES)  
VEGETABLE  
Asparagus (cut, spears)  
Beans (green, wax, french style)  
Broccoli  
1
1
1
1
1
1
1
1
1
1
1
1
2
1 – 2  
1 – 2  
2 – 3  
1 – 2  
1 – 2  
2 – 3  
1 – 2  
1 – 2  
1 – 2  
1 – 2  
2 – 4  
Brussels Sprouts  
Cauliflower  
Corn Cut  
Corn on Cob  
Lima Beans  
Mixed Vegetables  
Peas  
Peas and Carrots  
Spinach  
28  
 
dry beans and peas  
The pressure cooker is ideal for preparing dry beans and peas quickly. However, dry beans and peas have a tendency to  
froth and foam during cooking, which could cause the vent pipe to become blocked. Therefore, it is necessary to use the  
following cautions when pressure cooking dry beans and peas:  
(1) Never fill the cooker over the ½ full line (this includes beans, ingredients, and water).  
(2) Add 1 tablespoon vegetable oil for cooking.  
(3) Allow pressure to drop of its own accord.  
SOAKING BEANS AND PEAS — Soaking is strongly recommended for all beans and peas, except lentils and black-  
eyed peas, for even cooking and to remove water-soluble, gas-producing starches. Soaking can be done using the  
traditional or the quick-soak method.  
Traditional method: Clean and rinse beans; cover with three times as much water as beans. Soak 4 to 8 hours. Drain.  
Quick method: Clean and rinse beans; cover with three times as much water as beans. Bring beans to a boil and boil for  
2 minutes. Remove from heat, cover, and let stand for 1 to 2 hours. Drain.  
COOKING BEANS AND PEAS — After soaking, rinse beans and remove any loose skins. Place beans in pressure  
cooker. Add fresh water to just cover the beans and add 1 tablespoon vegetable oil. Close cover securely. Place pressure  
regulator on vent pipe and cook according to the times in the timetable below. For more firm beans for salads and side  
dishes and when cooking less than 2 cups of beans or peas, use the shorter time. For soups and stews, use the longer time.  
After cooking is complete, allow pressure to drop of its own accord.  
FOR DRy bEANS AND PEAS,  
DO NOT FILL PRESSURE COOKER OVER ½ FULL!  
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR  
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.  
DRY BEANS AND PEAS TIMETABLE  
Soak beans and peas, except lentils and black-eyed peas,  
according to information above. Add 1 tablespoon vegetable  
oil to cooking liquid. DO NOT COOK SPLIT PEAS.  
FOR DRy bEANS AND PEAS,  
DO NOT FILL PRESSURE COOKER OVER 1  
2 FULL!  
COOKing time  
beanS anD PeaS  
Adzuki  
(minUteS)  
1 – 3  
1 – 3  
2 – 4  
2 – 4*  
7 – 10  
2 – 5  
1 – 3  
3 – 5*  
0 – 1  
1 – 3  
1 – 3  
6 – 9  
3 – 6  
3 – 6  
8 – 11  
Anasazi  
Black beans  
Black-eyed peas  
+ Chickpeas (garbanzo)  
Great Northern beans  
Kidney beans  
Lentils (brown, green)  
+ Lima beans (large)  
+ Lima beans (baby)  
Navy beans (pea)  
Peas (whole yellow, green)  
Pinto beans  
Red beans  
Soy beans (beige)  
* cooking time is for unsoaked beans  
+ add 12 to 1 teaspoon salt to soaking and cooking water to  
keep bean skins intact.  
29  
 
LENTIL CURRY  
1 tablespoon vegetable oil  
¾ cup chopped onion  
3 cups water  
½ tablespoon curry powder  
½ teaspoon ground ginger  
• • • • • • •  
1 cup lentils  
½ teaspoon salt  
½ tablespoon coriander  
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 pressure regulator rocking slowly. Let pressure drop of its own accord. Stir in  
salt.  
Nutrition Information Per Serving  
4 servings  
190 Calories, 2 g Fat, 0 mg Cholesterol  
BAKED BEANS  
2 cups navy beans  
3 cups water  
¼ cup catsup  
¼ cup molasses  
1 8-ounce slice uncooked ham,  
diced  
1 medium onion, minced  
⅓ cup brown sugar  
½ teaspoon dry mustard  
¼ teaspoon black pepper  
• • • • • • •  
Salt to taste  
Soak beans according to instructions on page 29. Add drained navy beans and remaining  
ingredients except salt to cooker. Close cover securely. Place pressure regulator on vent pipe and  
cook 35 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.  
Nutrition Information Per Serving  
6 servings  
264 Calories, 4 g Fat, 5 mg Cholesterol  
SAVORY WHITE BEANS  
2 cups navy beans  
1 small bay leaf  
12 teaspoon thyme  
14 teaspoon rosemary  
14 teaspoon black pepper  
• • • • • • •  
3 cups chicken broth  
1 cup chopped onion  
1 cup sliced carrots  
1 tablespoon minced garlic  
1 tablespoon vegetable oil  
Salt to taste  
Soak beans according to instructions on page 29. Add all ingredients except salt to cooker.  
Close cover securely. Place pressure regulator on vent pipe and cook 2 minutes with pressure  
regulator rocking slowly. Let pressure drop of its own accord.  
Nutrition Information Per Serving  
7 servings  
254 Calories, 3 g Fat, 0 mg Cholesterol  
30  
 
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.  
Therefore, to contain frothing and foaming during the cooking period, grains must be prepared in a bowl covered  
with aluminum foil in the pressure cooker. Preparing grains in a bowl also minimizes cleanup which can be difficult if  
the grains stick to the bottom of the cooker.  
The bowl can be metal, such as stainless steel, or oven-safe glass. If using glass, increase cooking time by 1 to 5 minutes  
depending on the length of the recommended cooking time.  
FOR gRAINS, DO NOT FILL PRESSURE COOKER OVER ½ FULL!  
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR  
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.  
GRAIN TIMETABLE  
Combine the desired grain and the amount of water or broth indicated in the table below  
in a bowl which fits loosely in the pressure cooker. Cover bowl securely with aluminum  
foil. Pour two cups water into cooker. Place bowl on rack in cooker. Close cover  
securely. Place pressure regulator on vent pipe and cook for the time indicated in the  
table below. After pressure cooking, allow pressure to drop of its own accord. Using  
tongs or hot pads, carefully remove bowl from cooker. Remove foil. Before serving,  
separate the grains by lifting gently with a fork while steaming. It may be necessary to  
allow excess moisture to evaporate from some grains. If excessive moisture remains,  
drain before using grains.  
FOR gRAINS, DO NOT FILL PRESSURE COOKER OVER ½ FULL!  
CUPS LIQUID  
IN BOWL  
COOKING TIME  
(MINUTES)  
GRAIN (1 CUP)  
Amaranth  
1¾  
2½  
2½  
2
4 – 5  
25 – 28  
9 – 12  
3 – 4  
Barley (Hulled)  
Barley (Pearl)  
Buckwheat  
Bulgar  
1½  
2
2 – 3  
Millet  
9 – 10  
20 – 25  
4 – 5  
Oats (whole groats)  
Oats (steel cut)  
Quinoa  
1½  
2
1½  
1½  
1½  
1½  
2
1
Rice (brown)  
Rice (white)  
Rye Berries  
Spelt  
10 – 12  
5 – 8  
20 – 25  
25 – 30  
25 – 30  
20 – 25  
Wheat berries  
Wild Rice  
2
1½  
31  
 
SEASONED RICE PILAF  
12 teaspoon salt  
12 teaspoon oregano  
14 teaspoon pepper  
2 cups water  
2 tablespoons margarine  
1 small onion, chopped  
2 cups long grain white rice  
2 cups chicken broth  
1¾ cups water  
Place margarine in cooker. Turn heat selector to medium to melt margarine. Add onions; sauté  
until tender. Combine onion with rice, broth, 1¾ 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. 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, remove foil, and set rice aside to steam.  
Nutrition Information Per Serving  
8 servings  
210 Calories, 4 g Fat, 0 mg Cholesterol  
VARIATION: GRECIAN RICE PILAF  
After pressure has dropped of its own accord, combine rice, ¾ cup peas, ½ cup sliced ripe olives,  
and 1 red pepper, coarsely chopped. Allow rice to steam uncovered 5 minutes.  
LEMON RICE  
1 cup long grain rice  
1½ cups chicken broth  
2 teaspoons lemon juice  
¾ teaspoon salt  
2 cups water  
• • • • • • •  
¼ teaspoon grated lemon rind  
Combine rice, chicken broth, lemon juice, and salt in a metal bowl which fits loosely in cooker.  
Cover bowl firmly with aluminum foil. Pour 2 cups 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, remove  
foil, and set rice aside to steam for 5 minutes. Stir in lemon rind.  
Nutrition Information Per Serving  
4 servings  
183 Calories, 0 g Fat, 0 mg Cholesterol  
WILD RICE WITH RAISINS AND PECANS  
1 tablespoon vegetable oil  
1 medium onion, finely chopped  
112 cups wild rice  
2 cups water  
• • • • • • •  
¾ cup golden raisins  
⅓ cup pecans, toasted  
2 cups beef broth  
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 on rack in cooker. Close cover securely. Place pressure  
regulator on vent pipe and cook 25 minutes with pressure regulator rocking slowly. Let  
pressure drop of its own accord. Open cooker and remove aluminum foil; add raisins and allow  
to steam for 5 minutes. Remove bowl from cooker; stir in pecans.  
Nutrition Information Per Serving  
8 servings  
167 Calories, 5 g Fat, 0 mg Cholesterol  
32  
 
RISOTTO WITH ARTICHOKE HEARTS  
AND SUN-DRIED TOMATOES  
1 can (13¾ ounces) artichoke  
1 tablespoon olive oil  
1 cup arborio rice  
2 cloves garlic, minced  
2 cups chicken broth  
⅓ cup white wine  
⅓ cup dried tomatoes, chopped  
2 cups water  
hearts, drained and coarsely  
chopped  
¼ cup grated Parmesan cheese  
1½ tablespoons fresh thyme  
or 1½ teaspoons dried thyme  
Salt and pepper to taste  
• • • • • • •  
Heat oil in pressure cooker over medium heat; add rice and stir for 2 minutes until coated and  
slightly translucent. Add garlic and cook for 1 minute. Combine rice, garlic, broth, wine, and  
tomatoes in a metal bowl which fits loosely in cooker. Cover bowl firmly with aluminum foil.  
Pour water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure  
regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Let  
pressure drop of its own accord. Open cooker and remove foil. Stir artichoke hearts, Parmesan  
cheese, and thyme into rice.  
Nutrition Information Per Serving  
4 servings  
220 Calories, 5 g Fat, 4 mg Cholesterol  
33  
 
desserTs  
Desserts may be prepared in oven-safe custard cups or any metal mold which will fit loosely in the pressure cooker. Fill  
molds only ⅔ full to allow for expansion of food. Cover securely with aluminum foil shaped to the sides of the mold.  
Place the mold or custard cups on the cooking rack in the cooker. Refer to the chart below for the number of custard cups  
your cooker will hold and how the custard cups should be positioned on the cooking rack.  
To test custards for doneness, insert a knife into the center. If the knife comes out clean, it is done. If not, it will be  
necessary to bring the cooker back up to pressure and cook the custard a minute or two longer.  
Do not cook applesauce, cranberries, or rhubarb in the pressure cooker.  
Quantity  
of Custard Cups  
Cooker Stock number  
Positioning instructions  
4-Qt. Aluminum (stock no. 01241)  
4
Place two custard cups on cooking rack. Then, stack the other two custard  
cups opposite the bottom two custard cups.  
4-Qt. Stainless (stock no. 01341)  
3
6
Place three custard cups on cooking rack.  
6-Qt. Aluminum and 6-Qt. Stainless  
(stock no. 01264 and 01362)  
Place three custard cups on cooking rack. Then, stack the other three  
custard cups opposite the bottom three custard cups.  
8-Qt. Aluminum (stock no. 01282)  
8
Place four custard cups on cooking rack. Then, stack the other four custard  
cups opposite the bottom four custard cups.  
FOR DESSERTS, DO NOT FILL  
PRESSURE COOKER OVER 23 FULL!  
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR  
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.  
STUFFED APPLES  
¼ cup golden raisins  
½ cup dry red wine  
¼ cup chopped nuts  
½ teaspoon ground cinnamon  
4 cooking apples  
1 tablespoon butter  
1 cup water  
2 tablespoons sugar  
½ teaspoon grated orange rind  
Soak raisins in wine for at least 30 minutes. Drain, reserving wine. Combine raisins, nuts, sugar,  
orange rind, and cinnamon. Core apples, cutting to but not through bottoms. Peel top one-third  
of apples. Place each apple on square of aluminum foil that is large enough to completely wrap  
apple. Fill centers with raisin mixture. Top each with one-fourth of the butter. Wrap foil around  
apple, pinching firmly together at top. Place reserved wine, water, and apples in cooker. Place  
pressure regulator on vent pipe and cook 10 minutes with pressure regulator rocking slowly.  
Cool cooker at once.  
Nutrition Information Per Serving  
4 servings  
224 Calories, 8 g Fat, 8 mg Cholesterol  
RICE PUDDING  
1 cup whole milk  
½ cup sugar  
½ cup raisins  
1 cup long-grain white rice  
1½ cups water  
1 cup water  
½ teaspoon cinnamon  
• • • • • • •  
Combine rice and 1½ cups water in a metal bowl which fits 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 10 minutes with pressure regulator  
rocking slowly. Cool cooker at once. Stir milk, sugar, raisins, and cinnamon into rice. Cover  
bowl firmly with aluminum foil. Place bowl on rack in cooker. Close cover securely. Place  
pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly. Let  
pressure drop of its own accord.  
Nutrition Information Per Serving  
6 servings  
238 Calories, 2 g Fat, 24 mg Cholesterol  
34  
 
VANILLA CUSTARD  
2 cups lowfat milk  
2 eggs, slightly beaten  
¼ cup sugar  
½ teaspoon vanilla  
Nutmeg  
1 cup water  
¼ 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  
on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes  
with pressure regulator rocking slowly. Cool cooker at once. Chill.  
Nutrition Information Per Serving  
4 servings  
137 Calories, 4 g Fat, 118 mg Cholesterol  
PETITE PUMPKIN CUSTARDS  
1 can (16 ounces) solid-pack  
pumpkin  
1 can (14 ounces) sweetened  
condensed milk  
1 teaspoon finely chopped  
candied ginger, optional  
¼ teaspoon ground cloves  
1 cup water  
3 eggs, beaten  
1 teaspoon ground cinnamon  
• • • • • • •  
Whipped cream, optional  
Mix pumpkin, milk, eggs, cinnamon, ginger, and cloves. Pour into individual custard cups. Cover  
each cup firmly with aluminum foil. Pour water into cooker. Place custard cups on rack in cooker.  
Close cover securely. Place pressure regulator on vent pipe and cook 10 minutes with pressure  
regulator rocking slowly. Cool cooker at once. Refrigerate until chilled. Serve with whipped  
cream, if desired.  
Nutrition Information Per Serving  
8 servings  
207 Calories, 6 g Fat, 97 mg Cholesterol  
TAPIOCA PUDDING  
2 cups lowfat milk  
2 tablespoons quick cooking  
tapioca  
⅓ cup sugar  
½ teaspoon vanilla  
1 cup water  
2 eggs, slightly beaten  
Scald milk and tapioca. Remove from heat and let stand 15 minutes. Combine eggs, sugar, and  
vanilla. Add milk and tapioca, stirring constantly. Pour into individual custard cups. Cover firmly  
with aluminum foil. Pour water into cooker. Place custard cups on rack in cooker. Place pressure  
regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Cool cooker  
at once. Chill.  
Nutrition Information Per Serving  
6 servings  
113 Calories, 3 g Fat, 75 mg Cholesterol  
OATMEALAPPLE CRISP  
4 cups apples, peeled and sliced  
1 tablespoon lemon juice  
½ cup quick cooking oats  
¼ cup brown sugar  
1 teaspoon cinnamon  
2 tablespoons margarine,  
softened  
2 cups water  
2 tablespoons flour  
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. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe  
and cook 20 minutes with pressure regulator rocking slowly. Cool cooker at once.  
Nutrition Information Per Serving  
209 Calories, 7 g Fat, 0 Cholesterol  
4 servings  
35  
 
CHEESECAKE  
1 8-ounce package cream cheese  
2 eggs  
1 3-ounce package cream cheese  
½ cup sugar  
½ cup vanilla wafer crumbs  
212 cups water  
Beat cream cheese until smooth. Add sugar and beat in eggs. Pour mixture into buttered custard  
cups. Top with vanilla wafer crumbs. Cover each cup firmly with aluminum foil. Pour water into  
cooker. Place custard cups on rack in cooker. Close cover securely. Place pressure regulator on  
vent pipe and cook 15 minutes with pressure regulator rocking slowly. Cool cooker at once.  
Cool cheesecake. Cut around inside of cups to loosen and invert onto serving dish. Chill. Top with  
one of the following sauces, if desired.  
Nutrition Information Per Serving  
6 servings  
305 Calories, 23 g Fat, 157 Cholesterol  
CARAMEL SAUCE — Combine ¼ cup soft cream cheese, 14 cup brown sugar, 1 tablespoon  
granulated sugar, and ¼ teaspoon vanilla. Mix thoroughly. Spoon over  
cheesecake. Garnish with pecans. Refrigerate until serving.  
FRUIT SAUCE — Spoon canned fruit pie filling of your choice over cheesecake. Refrigerate until  
serving.  
36  
 
reCIpe Index  
MEATS (Continued) . . . . . . . . . . . . . . . . . . 20  
SOUPS AND STOCKS . . . . . . . . . . . . . . . . . 10  
Beef Tomato Soup . . . . . . . . . . . . . . . . . . . 11  
Black Bean Soup . . . . . . . . . . . . . . . . . . . . 11  
Brown Beef Soup. . . . . . . . . . . . . . . . . . . . 11  
Brown Beef Soup Stock . . . . . . . . . . . . . . . . 11  
Chicken Dumpling Soup . . . . . . . . . . . . . . . 10  
Chicken Noodle Soup . . . . . . . . . . . . . . . . . 10  
Chicken Rice Soup . . . . . . . . . . . . . . . . . . 10  
Chicken Soup. . . . . . . . . . . . . . . . . . . . . . 10  
Chicken Soup Stock . . . . . . . . . . . . . . . . . . 10  
Minestrone . . . . . . . . . . . . . . . . . . . . . . . 12  
Onion Soup. . . . . . . . . . . . . . . . . . . . . . . 11  
Potato Soup. . . . . . . . . . . . . . . . . . . . . . . 12  
Saffron Fish Stew . . . . . . . . . . . . . . . . . . . 11  
Zesty Homemade Chili . . . . . . . . . . . . . . . . 12  
Corned Beef . . . . . . . . . . . . . . . . . . . . . . 22  
Lamb Stew . . . . . . . . . . . . . . . . . . . . . . . 23  
Meat Timetable. . . . . . . . . . . . . . . . . . . . . 24  
Porcupine Meatballs . . . . . . . . . . . . . . . . . . 20  
Pork Loin Roast . . . . . . . . . . . . . . . . . . . . 23  
Spaghetti Meat Sauce . . . . . . . . . . . . . . . . . 21  
Stuffed Flank Steak. . . . . . . . . . . . . . . . . . . 23  
Stuffed Pork Chops. . . . . . . . . . . . . . . . . . . 23  
Swiss Steak. . . . . . . . . . . . . . . . . . . . . . . 21  
VEGETABLES . . . . . . . . . . . . . . . . . . . . . 25  
Artichokes ’N Sauce . . . . . . . . . . . . . . . . . . 26  
Cabbage with Apples. . . . . . . . . . . . . . . . . . 25  
Fresh Vegetable Timetable . . . . . . . . . . . . . . . 27  
Frozen Vegetable Timetable . . . . . . . . . . . . . . 28  
Garlic Mashed Potatoes . . . . . . . . . . . . . . . . 25  
Glazed Root Vegetables . . . . . . . . . . . . . . . . 25  
Maple Glazed Sweet Potatoes . . . . . . . . . . . . . 26  
SEAFOOD . . . . . . . . . . . . . . . . . . . . . . . 13  
Lemon ’N Dill Cod and Broccoli . . . . . . . . . . . 14  
Marinated Tuna. . . . . . . . . . . . . . . . . . . . . 15  
Salmon Steaks Moutarde . . . . . . . . . . . . . . . 13  
“Scampi Style” Shrimp . . . . . . . . . . . . . . . . 13  
Seafood Gumbo . . . . . . . . . . . . . . . . . . . . 15  
Seafood Timetable . . . . . . . . . . . . . . . . . . . 15  
Shrimp Jambalaya . . . . . . . . . . . . . . . . . . . 14  
DRY BEANS AND PEAS . . . . . . . . . . . . . . . . 29  
Baked Beans . . . . . . . . . . . . . . . . . . . . . . 30  
Dry Beans and Peas Timetable . . . . . . . . . . . . 29  
Lentil Curry . . . . . . . . . . . . . . . . . . . . . . 30  
Savory White Beans . . . . . . . . . . . . . . . . . . 30  
POULTRY . . . . . . . . . . . . . . . . . . . . . . . . 16  
Bayou Bounty Chicken . . . . . . . . . . . . . . . . 18  
California Chicken . . . . . . . . . . . . . . . . . . . 16  
Chicken Breasts Tarragon . . . . . . . . . . . . . . . 16  
Chicken Cacciatore . . . . . . . . . . . . . . . . . . 17  
Chicken and Dressing . . . . . . . . . . . . . . . . . 18  
Chutney Chicken . . . . . . . . . . . . . . . . . . . 17  
Herbed Chicken . . . . . . . . . . . . . . . . . . . . 18  
Poultry Timetable . . . . . . . . . . . . . . . . . . . 19  
Soy Chicken . . . . . . . . . . . . . . . . . . . . . . 17  
Sweet ’N Sour Chicken . . . . . . . . . . . . . . . . 17  
Turkey Breast. . . . . . . . . . . . . . . . . . . . . . 18  
GRAINS . . . . . . . . . . . . . . . . . . . . . . . . . 31  
Grain Timetable . . . . . . . . . . . . . . . . . . . . 31  
Grecian Rice Pilaf . . . . . . . . . . . . . . . . . . . 32  
Lemon Rice. . . . . . . . . . . . . . . . . . . . . . . 32  
Risotto with Artichoke Hearts and Sun-Dried  
Tomatoes . . . . . . . . . . . . . . . . . . . . . . . . 33  
Seasoned Rice Pilaf . . . . . . . . . . . . . . . . . . 32  
Wild Rice with Raisins and Pecans . . . . . . . . . . 32  
DESSERTS . . . . . . . . . . . . . . . . . . . . . . . 34  
Cheesecake . . . . . . . . . . . . . . . . . . . . . . 36  
Oatmeal Apple Crisp . . . . . . . . . . . . . . . . . . 35  
Petite Pumpkin Custards . . . . . . . . . . . . . . . . 35  
Rice Pudding . . . . . . . . . . . . . . . . . . . . . . 34  
Stuffed Apples . . . . . . . . . . . . . . . . . . . . . 34  
Tapioca Pudding . . . . . . . . . . . . . . . . . . . . 35  
Vanilla Custard . . . . . . . . . . . . . . . . . . . . 35  
MEATS . . . . . . . . . . . . . . . . . . . . . . . . . 20  
Apricot Barbecue Pork Roast . . . . . . . . . . . . . 22  
Barbecue Spareribs . . . . . . . . . . . . . . . . . . 22  
Beef Pot Roast . . . . . . . . . . . . . . . . . . . . . 20  
Beef Stew . . . . . . . . . . . . . . . . . . . . . . . 21  
37  
 
serVICe and parTs InformaTIon  
If you have any questions regarding the operation of your Prestocooker 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)  
• Write: NATIONAL PRESTO INDUSTRIES, INC.  
Consumer Service Department  
3925 N. Hastings Way, Eau Claire, WI 54703-3703  
Inquiries will be answered promptly by telephone, email, or letter. When writing, please include a phone number and a  
time when you can be reached during weekdays, if possible.  
When contacting the Consumer Service Department or when ordering replacement parts, please specify the 7-digit model  
number and date code found stamped on the side of the cooker body.  
Please record this information:  
Model Number __________________ Date Code __________________ Date Purchased ____________________  
Any maintenance required for this cooker, other than that described in the Cleaning and Care and Maintenance sections  
of this book (pages 6 through 8), should be performed by our Factory Service Department. Be sure to indicate date of  
purchase and a description of the problem when sending a cooker for repair.  
Send cookers for repair to:  
Canton Sales and Storage Company  
Presto Factory Service Department  
555 Matthews Drive, Canton, MS 39046-0529  
The Presto Factory Service Department is equipped to service all PRESTOappliances and supply genuine PReSTO  
parts. Genuine PReSTOreplacement parts are manufactured to the same exacting quality standards as PRESTO  
appliances and are engineered specifically to function properly with its appliances. Presto can only guarantee the quality  
and performance of genuine PReSTOparts. “Look-alikes” might not be of the same quality or function in the same  
manner. To ensure that you are buying genuine PReSTOreplacement parts, look for the PReSTOtrademark.  
Cooker replacement parts are available at hardware stores and other retail outlets. Parts may also be ordered on-line at  
PRESTOLimited Warranty  
This quality PRESTOappliance is designed and built to provide many years of satisfactory performance  
under normal household use. Presto pledges to the original owner that should there be any defects in  
material or workmanship during the first twelve (12) years after purchase, we will repair or replace it at  
our option. Our pledge does not apply to normal wear and tear including scratches, dulling of the polish, or  
staining; the repair or replacement of moving and/or perishable parts such as the sealing ring, overpressure  
plug, or air vent cover lock gasket; or for any damage caused by shipping. To obtain service under the  
warranty, return this PReSTOproduct, shipping prepaid to the PReSTOFactory Service Department.  
When returning a product, please include a description of the defect and indicate the date the appliance was  
purchased.  
We want you to obtain maximum enjoyment from using this PRESTOappliance and ask that you read and  
follow the instructions enclosed. Failure to follow instructions, damage caused by improper replacement  
parts, abuse or misuse (including overheating and boiling the unit dry) will void this pledge. This warranty  
gives you specific legal rights, and you may also have other rights which vary from state to state. This is  
Presto’s personal pledge to you and is being made in place of all other express or implied warranties.  
natiOnaL PReStO inDUStRieS, inC.  
eau Claire, Wisconsin 54703-3703  
Form 72-856A  
38  
 

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