20
Ginger Vinaigrette Beets
12 medium beets, 2½-inch diameter
2 cups water
• • • • • • •
½ cup sugar
⅔ cup red wine vinegar
1 teaspoon ground ginger
½ teaspoon black pepper
Cut tops off beets, leaving at least 2 inches of stems. Scrub beets with soft
vegetable brush, being careful to leave skin intact. Pour water into cooking
pot. Place beets on cooking rack in pot. Close and secure cover. Place quick
pressure release valve on vent pipe. Select the VEGGIES–HIGH function,
adjust time to 19 minutes, and press start.
When time is up, use quick pressure release.
Remove beets to a cutting board and allow to cool. When beets are cool
enough to handle, peel off skins and cut off root end. Cut beets into
wedges.
Press cancel. Remove cooking rack and discard all but 1 cup of cooking
liquid. Add sugar and vinegar. Select the SAUTÉ function, press start, and
bring mixture to a boil. Allow to boil for 2 to 3 minutes. Stir in ginger and
pepper. Return beet wedges to the cooker and allow to heat through.
16 servings (serving size ½ cup)
Dry Beans, Peas, and Lentils
The pressure cooker is ideal for preparing dry beans, peas, and lentils quickly. However, these foods have a tendency to froth and foam during
cooking, which could cause the vent pipe to become blocked. Therefore, it is necessary to follow these procedures:
SOAKING
Soaking before pressure cooking is strongly recommended for dry beans and peas, but not lentils. Benefits of soaking include eliminating
some of the water soluble starches that produce gas and create froth and foam during cooking, decreasing the cooking time, and producing
beans and peas that are more evenly cooked.
Soaking can be done using the traditional or the quick-soak method.
Traditional method:
Clean and rinse beans and peas; cover with three times as much water as beans or peas. Soak 8 hours to overnight.
Quick method:
Clean and rinse beans or peas. With cooking pot in cooker body, add beans or peas to cooking pot. Cover with three times as
much water as beans or peas. Select BROWN function, press start, and heat cooker. Bring water to a boil and boil for 2 minutes. Press cancel.
Carefully lift cooking pot from cooker and place on a heat-resistant surface. Place pressure cooker cover on pot. Let stand for 1 hour.
After soaking, drain beans, rinse, and remove any loose skins.
COOKING
Place beans, peas, or lentils in cooking pot in cooker body. Cover with fresh water and
add 1 tablespoon vegetable oil
to help minimize the
amount of froth and foam during cooking.
The cooking pot should never be more than ½ full with beans, peas, lentils, water, and other
ingredients.
After cooking is complete, use natural pressure release (see page 8).
FOR DRY BEANS, PEAS, AND LENTILS,
DO NOT FILL COOKING POT OVER
½
FULL!
