13
18
Press the
Brown
button. Press
Start/Off
button. Set cooker to
Brown
and melt butter.
Stir in rice, and coat the grains with butter. Add water and evaporated milk, cinnamon
and nutmeg. Go to pages 6-7 for instructions and set pressure cooker to
High
(15.0P)
for 7 minutes. Lock cover into place making sure release valve is set to pressure. When
done, quick release pressure, remove lid and stir in the dried fruit, condensed milk and
vanilla. Let stand for 5 minutes with cover off. Stir until liquid is evenly absorbed and
serve in ramekins or bowls. Garnish with dried fruit or cinnamon.
Emergency Chicken or Pork Dinner with Sauce
One of the great things about a pressure cooker is that you can cook food directly
from the freezer without thawing it first. For this recipe, you can use frozen chicken
breasts or frozen pork chops. My rule of thumb is, if it is frozen, add ten minutes for
every inch of thickness. For
1
/
2
inch frozen chicken breasts or chops the meal will be
ready in 15 minutes. If fresh, just cook them for 10 minutes. You can use your
favorite canned sauce or gravy with this recipe.
Serves: 6
4 to 6
1
/
2
inch frozen or fresh chicken breasts or pork chops
1 15-ounce can tomato sauce or your favorite gravy
Salt and pepper to taste
Add the meat and the tomato sauce or gravy, and set the cooker to
High
(15.0P) for 15
minutes (see pages 6-7 for instructions). Cover and press
Start/Off
button. Let the
pressure release naturally, about 5 minutes. Place breasts or chops on a plate and cover
with sauce or gravy. Season to taste, garnish with scallion flowers and serve.
Bob’s Short Ribs
Serves: 6
8 4-inch bone-in beef short ribs, uniform in size
2 cups white flour
Salt and pepper to taste
1 whole onion, chopped
2 cups leeks, sliced
1
/
4
inch thick
Two large carrots, thinly sliced
1 stock celery, sliced
1
/
4
inch thick
2 cloves garlic, thinly sliced
1 cup good quality red wine (I like Cabernet or Merlot)
3 cups veal stock (Chicken or beef can be substituted in a pinch)
2 sprigs fresh rosemary (1 Tbls of dry can be substituted)
The zest of one whole lemon (A fine grater like a Microplane works perfect to create the
perfect zest)
High Pressure
(15.0P)
Potatoes
Pieces, slices
5-8 mins
Whole, small
5-8 mins
Whole, medium
10-12 mins
Rice
Brown
15-20 mins
White
5-7 mins
Spinach, fresh
2-3 mins
Squash
Fall, 1” chunks
4-6 mins
Summer, sliced
1-2 mins
Meat and Poultry
Beef, Pork, Lamb (1-2” cubes)
15-20 mins
Beef/Veal
Roast, brisket
50-60 mins
Shank 1
1
/
2
” thick
25-35 mins
Meatballs, browned
8-10 mins
Lamb, boneless roast
45-55 mins
Pork
Loin roast
40-50 mins
Smoked butt
20-25 mins
Ham shank
30-40 mins
Chicken
Boneless breast, thigh
8-10 mins
Pieces
10-12 mins
Whole
15-20 mins
Turkey breast, whole
30-40 mins
Fish
Steaks, fillets
3
/
4
”
4 mins
1”
5 mins
1
1
/
4
”
6 mins
1
1
/
2
”
7 mins
