15
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. Position trivet in cooker. Place poultry in steamer basket on trivet.
†
†
Omit trivet if meat extends above the ⅔ full mark.
DO NOT FILL PRESSURE COOKER OVER ⅔ FULL!
NO PORTION OF THE POULTRY SHOULD EXTEND ABOVE THE ⅔ FULL MARK (SEE PAGE 4).
POULTRY
CUPS OF LIQUID
COOKING TIME (MINUTES)
Whole Chicken (2½ to 3 pounds)
1
13 to 15
Chicken (cut into serving pieces)
1
9
Chicken Breast (boneless)
½
4 to 5*
Turkey Breast (3 to 4 pounds)
1½
35
*Release pressure quickly (see pages 3 and 4).
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 ¼ 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 ⅔ FULL!
NO PORTION OF THE MEAT 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.
BEEF POT ROAST
3 pounds beef pot roast
1 tablespoon vegetable oil
1½ cups water
Salt and pepper
1 small onion, chopped
1 bay leaf
Pour vegetable oil into cooker. Turn heat selector to medium and brown roast well on all sides; remove roast. Pour water into cooker.
Position trivet in cooker. Place roast in steamer basket on trivet.
†
Season roast with salt, pepper, onions, and bay leaf. Close cover se-
curely. Place the PressureTru
indicator on the vent pipe and
cook 55 minutes at HIGH PRESSURE . Let pressure drop of its own
accord .
Thicken gravy, if desired.
†
Omit trivet if roast extends above the ⅔ full mark.
Nutrition Information Per Serving
6 servings, 297 Calories, 20 g. Fat, 72 mg. Cholesterol
PORCUPINE MEATBALLS
1 pound lean ground beef
⅓ 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
¼ 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 the PressureTru
indicator on the vent pipe and
cook 12 minutes at HIGH PRESSURE . Release pressure quickly .
Nutrition Information Per Serving
4 servings, 350 Calories, 17 g. Fat, 77 mg. Cholesterol
