12
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
½ 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 in steamer basket. Pour marinade and water into cooker. Position trivet in cooker. Place
tuna steaks in steamer basket on trivet. Close cover securely. Place the PressureTru
indicator on the vent pipe and
cook 2 minutes at
LOW PRESSURE . Release pressure quickly .
Nutrition Information Per Serving
4 servings, 170 Calories, 6 g. Fat, 52 mg. Cholesterol
SEAFOOD TIMETABLE
Pour ½ cup water into cooker. Position trivet in cooker. Place seafood in steamer basket on trivet. Do not fill cooker over ⅔ full. Close
cover securely. Place the PressureTru
indicator on the vent pipe and
cook according to chart using LOW PRESSURE . Release
pressure quickly .
Seafood
Cooking Time
Seafood
Cooking Time
(Fresh or Thawed)
(Minutes)
(Fresh or Thawed)
(Minutes)
Crab Legs
0 to 1
Fish Fillets (1 inch thick)
2
Salmon Fillets (1 inch thick)
2
Scallops Large
1
Shrimp, Medium to Large (36 to 40 count)
0 to 1
Shrimp, Large (21 to 25 count)
1
Tuna Fillets (1 inch thick)
2
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 ⅔ FULL!
NO PORTION OF THE POULTRY SHOULD EXTEND ABOVE THE ⅔ FULL MARK (SEE PAGE 4).
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
¼ cup white wine Worcestershire sauce
½ cup white wine
¼ cup chopped onion
¼ cup sliced celery
¼ cup sliced carrot
1 teaspoon tarragon
1 teaspoon salt
¼ teaspoon black pepper
• • • • • • •
¼ cup water
1 tablespoon cornstarch
Pour vegetable oil into cooker. Turn heat selector to medium and brown chicken. Add remaining ingredients except cornstarch and water.
Close cover securely. Place the PressureTru
indicator on the vent pipe and
cook 4 minutes at HIGH PRESSURE . Release pressure
quickly .
Remove chicken and keep warm. Combine water and cornstarch. Stir into sauce. Heat, stirring constantly, until sauce thickens.
Nutrition Information Per Serving
4 servings, 219 Calories, 5 g. Fat, 69 mg. Cholesterol