Presto Electric Pressure Cooker Plus, Instructions And Recipes Manual

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VEGETABLE PREPARATION
PRESET
PRESSURE
COOKING TIME
(Minutes)
Collards* Leaves coarsely chopped,
stems thinly sliced
HIGH 4–6
Corn on the Cob Whole, 2½-inch diameter HIGH 5
Eggplant Cubed, 1 to 1½ inches thick
Sliced, ½ inch thick LOW
LOW 3–4
3–4
Kale* Leaves coarsely chopped,
stems thinly sliced
HIGH 3–5
Parsnips Sliced, ½ inch thick LOW 4–5
Peppers Whole HIGH 2–3
Potatoes (sweet) Sliced, 1 to 1½ inches thick
Sliced, ½ inch thick HIGH
HIGH 8–9
5–6
Potatoes (white) Whole, 2½-inch diameter
Whole, 1½-inch diameter
Sliced, ¾ inch thick
Sliced, ½ inch thick HIGH
HIGH
HIGH
HIGH 20–21
13–14
6–7
4
Rutabaga Cubed or sliced, 1 inch thick HIGH 6–8
Spinach Whole leaves LOW 0
Squash, summer
(yellow, zucchini)
Sliced, 1 inch thick LOW 0–1
Squash, winter
(acorn)
Halved HIGH 12–14
Squash, winter
(buttercup)
Cut into 3- to 4-inch chunks HIGH 14–16
Squash, winter
(spaghetti)
Halved HIGH 15–17
Swiss Chard Whole leaves LOW 3–4
Turnips Sliced or cubed, ½ inch thick HIGH 4–7
*Do not use rack; place in cooking liquid. Use 2 cups of water.
NOTE: When vegetables are cooked 0 minutes, once pressure is reached, the unit will stop heating.
6 medium beets, 2½-inch diameter
1 cup water
• • • • • • •
⅓ cup red wine vinegar
¼ cup sugar
½ teaspoon ground ginger
¼ 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 cover. Place quick pressure release
valve on vent pipe. Press VEGETABLES–
HIGH
and then adjust time to 20 minutes.
When time is up, use quick pressure release
method.
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.
Remove cooking rack and discard all but ½ cup
of cooking liquid. Add vinegar and sugar. Press
SAUTÉ and bring mixture to a boil. Allow to
boil for 2 to 3 minutes. Stir in ginger and pep-
per. Return beet wedges to the cooker and allow
to heat through.
6 to 8 servings
3 slices bacon, diced
1 cup chopped onion
2 cups chicken broth
1 bunch kale, about 20 ounces
• • • • • • •
1 tablespoon red wine vinegar
¼ teaspoon black pepper
With cooking pot in cooker body, press
BROWN and preheat cooker. Add bacon;
fry until crisp. Remove bacon from cooker,
leaving drippings in pot. Press CANCEL and
then press
SAUTÉ
. Add onion; sauté until
translucent. Press CANCEL . Return bacon to
pot and add broth and kale. Close cover. Place
quick pressure release valve on vent pipe. Press
VEGETABLES–HIGH and then adjust time to
5 minutes.
When time is up, use quick pressure release
method.
Stir in vinegar and pepper.
4 servings
Braised Kale with Bacon
Ginger Vinaigrette Beets