13
Fish and Seafood Timetable
To cook, pour 1 cup of water or other cooking liquid into the cooking pot.
If using the cooking rack, position it in the cooking pot and then place
fish or seafood on the rack. Close and secure cover. Place quick pressure release valve on vent pipe. Select FISH, adjust time as necessary, and press
start.
To prevent overcooking, use the quick pressure release method after cooking fish and seafood.
Seafood
(fresh or thawed)
Size
Cooking Time
Fish Fillets
1 inch thick
1 minute
Salmon Fillets
1 inch thick
1–2 minutes
Shrimp
Medium to Large (36–42 count)
Jumbo (21–25 count)
1 minute
2 minutes
Tuna Fillets
1 inch thick
1–2 minutes
Fish in Salsa Ranchero
1 tablespoon olive oil
1 small onion, chopped
½ small orange or yellow pepper, chopped
1 clove garlic, minced
1 cup water
1 pound tomatoes, peeled and chopped
1 tablespoon minced fresh parsley
1 tablespoon minced fresh cilantro
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon dried oregano
1 pound of cod fillets, 1 inch thick
• • • • • • •
Corn or flour tortillas
With cooking pot in cooker body, select SAUTÉ, press start, and preheat cooker. Add oil; sauté onion, pepper, and garlic until tender.
Press cancel. Add water, tomatoes, parsley, cilantro, salt, cumin, and oregano. Place cod fillets in sauce. Close and secure cover. Place
quick pressure release valve on vent pipe.
Select FISH, adjust time to 1 minute, and press start. When time is up, use quick pressure release method. Cut 2 or 3 tortillas into thin
strips. Stir into mixture. Serve in bowls with additional warm tortillas.
4 servings
Salmon Moutarde
2 salmon steaks or fillets, 1 inch thick
2 tablespoons Dijon mustard
2 sprigs fresh thyme
1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
1 cup dry white wine or chicken broth
1 bay leaf
• • • • • • •
2 tablespoons Dijon mustard
1 tablespoon cornstarch
Spread each steak with 1 tablespoon mustard. Press 1 thyme sprig into the mustard on each steak. With cooking pot in cooker body,
select SAUTÉ, press start, and preheat cooker. Add oil; sauté onion and garlic until tender. Press cancel.
Add wine or broth and bay leaf. Place salmon on cooking rack in pot. Close and secure cover. Place quick pressure release valve on
vent pipe. Select FISH, adjust time to 1 minute, and press start. When time is up, use quick pressure release method.
Carefully remove salmon and rack. Keep salmon warm. Discard bay leaf. Press cancel. Mix 2 tablespoons mustard with cornstarch.
Select SAUTÉ and press start. Stir mustard mixture into hot liquid in pot. Heat until sauce boils and thickens, stirring constantly. Serve
sauce over salmon.
2 servings
Meat, Poultry, and Eggs
A host of great meals can evolve from meat and poultry when prepared in the pressure cooker. Keep the following tips in mind when
pressure cooking meat and poultry.
♦ Although not necessary, you may want to brown meat and poultry before pressure cooking to add a different flavor and provide color
to the finished dish. Browning is easily done in the pressure cooker. Select BROWN and press start. Allow unit to preheat for 3 to
4 minutes and brown meat or poultry as desired.
♦ You may also place meat and poultry on the grill or under the broiler after pressure cooking to give it last minute browning.
♦ Cooking time, especially for meat, will vary depending on the size and thickness of the cut, the distribution of fat and bone, and the
grade and cut of meat. Because of this variability, the timetable on page 14 should be used as a general guide only.
♦ When cooking larger pieces of meat, such as roasts, keep in mind that thickness rather than weight is the most important factor in
determining cooking time. The cooking times found in the meat and poultry timetable are for roasts that are 2 to 3 inches thick. If
the roast is thicker than 3 inches, add 5 additional minutes to the cooking time.
