ZESTY HOMEMADE CHILI
1 teaspoon ground cumin
1
⁄
2
teaspoon black pepper
1
⁄
2
teaspoon oregano
1
⁄
4
teaspoon cayenne pepper
• • • • • • •
1 can (15 ounces) kidney beans,
drained and rinsed
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
1
1
⁄
2
pounds ground beef
1 can (8 ounces) tomato sauce
1
⁄
2
cup water
1 cup chopped onion
3
⁄
4
cup chopped green pepper
2 cloves garlic, finely chopped
1 tablespoon chili powder
1 teaspoon salt
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 some vitamins, and it’s low in fat and sodium.
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
2
⁄
3
FULL!
OPERATING ThE COOKER wIThOUT COOKING LIqUID OR
ALLOwING ThE COOKER TO bOIL DRy wILL DAmAGE ThE COOKER.
4 small salmon steaks, 1-inch thick
4 tablespoons Dijon-style mustard
3-4 sprigs fresh thyme or
1
⁄
2
teaspoon
dried thyme
1 tablespoon olive or vegetable oil
1 small onion, chopped
1 clove garlic, minced
1 cup dry white wine
or chicken broth
1 bay leaf
• • • • • • •
2 tablespoons Dijon-style mustard
1 tablespoon cornstarch
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 pres-
sure 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 .
SALMON STEAKS MOUTARDE
13
