Pressure Cooker
(cont.)
Meaty Mini Lasagna Soup
Servings: 6 - 8
Prep Time: 15 minutes
Pressure Cooking Time: 5 minutes
2 lbs. lean ground meat
1/2 tsp. oregano
1 tsp. garlic powder
1/2 tsp. parsley
1 - 32 oz. carton or can beef broth
1 bay leaf
2 fresh tomatoes, chopped
1/2 tsp. pepper
1 cup tomato juice
1/2 tsp. salt
1 small onion, chopped
2-1/2 cups mini lasagna noodles
Place meat and garlic powder in cooker. Brown meat using the BROWN setting.
Add broth, tomatoes, tomato juice and onions. Mix well. Add next five seasonings. Cover
and lock lid in place. Turn regulator knob to Pressure. Select HIGH cooking mode and cook
5 minutes. Release pressure by using the quick release method. Unlock and remove lid
.
Remove bay leave and add noodles to cooker. Set regulator knob to Steam. Select SLOW
COOK and set time. Press start. Cook until noodles are softened, about 10 - 15 minutes.
Release pressure by using the quick release method. Unlock and remove lid. Ready to
serve.
Ranch Pork Chops & Vegetables
Serving Size: 6
Prep Time: 10 minutes
Cooking Time: 15 minutes
6 medium pork chops
2 Tbsp. vegetable oil
1 10-3/4 oz. can cream of mushroom soup
1/2 tsp. sage
1/2 pkg. dry ranch salad dressing mix
1 cup carrots, sliced
1 medium green pepper, seeded, cut into strips
1/2 cup onion, chopped
Cooked noodles or cooked rice
Paprika (optional)
Heat oil in cooker, using the BROWN setting. In batches, brown chops. Remove chops and
drain. Set chops aside. In cooker, combine soup, sage and salad dressing mix. Stir in
carrots, green peppers, onion and arrange chops over soup mixture. Add paprika (optional).
Cover and lock lid in place. Turn regulator knob to Pressure. Select HIGH cooking mode
and cook 15 minutes. Release pressure by using the quick release method. Unlock and
remove lid.
Note: Can be served with hot pasta or rice.
Alternate: Slow Cook Method. Follow recipe above except select the SLOW COOK feature
for 3 to 4 hours.
18
NESCO
®
Professional
3-in-1 Cooker
Cooking Timetables
Vegetables:
Before pressure cooking fresh vegetables, add 1 cup water and place steam basket in
cooking pot. Place a layer of vegetables on basket. Cover and lock lid in place. Turn
regulator knob to ‘Pressure’. Select ‘HIGH’ cooking mode and cook for time indicated
below. Remove from heat and use “natural method” for pressure release. Remove
vegetables, add desired seasonings and serve. NOTE: for cooking times exceeding
7 minutes, add an extra 1/2 cup water for each additional 5 minutes cooking time so
appliance does not boil dry.
Vegetables
Cooking Time
Pressure Setting
Artichoke
9 to 11 minutes
High
Asparagus
1-1/2 to 2 minutes
High
Beans, green
2 to 3 minutes
High
Beets, small
11 to 13 minutes
High
Broccoli flowerets
2 to 3 minutes
High
Broccoli, stalks
3 to 4 minutes
High
Brussels Sprouts
3 to 5 minutes
High
Cabbage, shredded
90 seconds
High
Cabbage, quartered
3 to 4 minutes
High
Carrots, 2”
4 to 5 minutes
High
Cauliflower, flowerets
2 to 3 minutes
High
Celery (1” slices)
3 to 4 minutes
High
Corn on the Cob
3 to 5 minutes
High
Egg plant (1/2” chunks)
2 to 3 minutes
High
Okra
2 to 3 minutes
High
Onions
4 to 5 minutes
High
Parsnips
2 to 4 minutes
High
Pea Pods
2 to 3 minutes
High
Potato (slices)
5 to 7 minutes
High
Potato (whole, small)
5 to 8 minutes
High
Potato (whole, medium)
11 to 15 minutes
High
Rutabagas (1/2” thick)
5 to 6 minutes
High
Spinach
2 to 3 minutes
High
Squash, Fall (1” chunks)
4 to 6 minutes
High
Squash, Summer (sliced)
1 to 2 minutes
High
Sweet Potato (large)
5 to 7 minutes
High
Sweet Potato (2” cubes)
2 to 3 minutes
High
Tomatoes (quartered)
2 to 3 minutes
High
Tomatoes (whole)
5 to 6 minutes
High
Turnips (sliced)
1 to 2 minutes
High
Zucchini (1/2” slices)
2 to 3 minutes
High
Fruit:
When pressure cooking fresh fruits, follow the same guidelines as described above, except
select LOW cooking mode.
NESCO
®
Professional
3-in-1 Cooker
11
