30
Vegetable Stock
1 medium onion, coarsely chopped
1 leek, trimmed, washed well and chopped
2 unpeeled cloves garlic, crushed
1 carrot, coarsely chopped
1 rib celery, coarsely chopped
2 canned plum tomatoes, coarsely chopped
3 sprigs parsley
1 bay leaf
1/2 teaspoon whole black peppercorns
6 cups water
salt
1. Place Removable Cooking Pot in Pressure Cooker. Add all the
ingredients, except salt, to the Removable Cooking Pot.
2. Place Lid on Pressure Cooker. Slide the Safety Lock to
LOCK position.
3. Turn the Pressure Regulator Knob to PRESSURE.
4. Press the
PRESSURE MODE
Button for HIGH PRESSURE.
5. Press
COOK TIME
Button until 30 minutes appears on
the Display.
6. Press the
START/STOP
Button until the green START Indicator
Light appears. The red HIGH PRESSURE Indicator Light will blink
slowly and then faster as the cooking countdown begins. The
Pressure Indicator Rod will rise as the pressure builds. After
cooking under pressure 30 minutes, the Pressure Cooker will
beep three times. Press and hold the
START/STOP
Button until it
beeps. Release pressure using the natural release feature. This
will take approximately 30 to 45 minutes.
7. Once the Pressure Indicator Rod drops, slide the Safety Lock to
UNLOCK position and remove the Lid.
8. Remove and discard the solids. Pour the stock through a fine
sieve. Season with salt to taste.
Makes approximately 6 cups
17
Meat & Poultry
APPROXIMATE COOKING TIMES
HIGH PRESSURE
NATURAL RELEASE FEATURE
MEAT & POULTRY
Cooking Time
Cooking
Liquid
Beef/Veal, roast or brisket,
3 lbs., 2 to 3 in. thick
40 to 45 min.
1-1/2 cups
Beef, roast, 4 to 5 lbs., 5 to 6 in. thick
70 to 80 min.
1-1/2 cups
Beef, stew meat, 1 in. cubes
15 to 20 min.
1-1/2 cups
Beef, corned, 4 lbs.
60 to 70 min.
2 cups
Meatballs, up to 2 lbs., browned
8 to 10 min.
1 cup
Pork, roast, 4 lbs.
50 to 60 min.
1-1/2 cups
Pork, ribs, 4 lbs.
25 to 30 min.
1-1/2 cups
Chicken, whole, 3 to 4 lbs.
30 to 35 min.
1 cup
Chicken, pieces, 2 to 3 lbs.
12 to 15 min.
1 cup
Cornish Hens, Three
10 to 12 min.
1 cup
Ham, pre-cooked, 7 lbs.
35 to 40 min.
1-1/2 cups
BASIC RECIPE FOR MEAT AND POULTRY
1. Brown meat, if desired.
2. Pour 1 cup water or broth into Pressure Cooker for meats that
cook for less than 45 minutes. Increase to 1-1/2 cups liquid for
meats that cook more than 45 minutes.
3. Add meat and remaining ingredients.
4. Set PRESSURE MODE to HIGH and set COOK TIME as
suggested above. Press
START/STOP
Button to begin operation.
5. When the Pressure Cooker beeps, quickly release remaining
pressure by pressing
QUICK STEAM RELEASE
Button in
short bursts.
NOTE: WHEN COOKING BEEF, please use the
Natural Steam
Release
for optimum tenderness.
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