Operation Manual

28
Vegetarian Chili
1 cup (approximately 8 ounces) dried black beans,
soaked one hour in boiling water
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, peeled and minced
1 medium green pepper, cored, seeded and chopped
1 medium red pepper, cored, seeded and chopped
1 jalapeño pepper, cored seeded and chopped
2 carrots, chopped
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 (14.5-ounce) can diced tomatoes
1 cup water
salt
2 tablespoons minced fresh cilantro
Optional garnishes:
Chopped black olives
Sour cream
Shredded cheddar cheese
1. Drain beans and set aside.
2. Place Removable Cooking Pot in Pressure Cooker. Add oil.
3. Press the COOK MODE Button for BROWN. Press the
START/STOP Button.
4. Preheat 5 minutes. Add the onion, garlic, peppers, carrots, chili
powder, cumin, and oregano. Sauté until the onion is soft.
5. Add the soaked, drained beans, tomatoes, and water. Stir to
combine. Place Lid on Pressure Cooker. Slide the Safety Lock to
the LOCK position.
6. Turn the Pressure Regulator Knob to PRESSURE.
7. Press the PRESSURE MODE Button for HIGH PRESSURE.
8. Press COOK TIME Button until 30 minutes appears on
the Display.
19
Cauliflower, florets 3 to 4 min. 1 cup
Collard greens, coarsely chopped 7 to 9 min. 1 cup
Corn, on-the-cob 5 to 7 min. 1 cup
Corn, kernels 2 to 3 min. 1 cup
Eggplant,
sliced 1/8- to 1/4-inch slices 2 to 3 min. 1 cup
Eggplant, 1/2-inch chunks 3 to 4 min. 1 cup
Escarole, coarsely chopped 3 to 4 min. 1 cup
Kale, coarsely chopped 3 to 4 min. 1 cup
Okra, small pods 3 to 4 min. 1 cup
Onions, whole 1-1/2-inch diameter 3 to 4 min. 1 cup
Parsnips,1-inch chunks 5 to 7 min. 1 cup
Parsnips, 1/4-inch slices 2 to 3 min. 1 cup
Peas, shelled 2 to 3 min. 1 cup
Potatoes, New Red, small whole 12 to 14 min. 1 cup
Potatoes, Red, 1-1/2-inch chunks 13 to 15 min. 1 cup
Potatoes, New White, small whole 12 to 15 min. 1 cup
Potatoes, White, 1-1/2-inch chunks 8 to 10 min. 1 cup
Pumpkin, 2-inch chunks 12 to 15 min. 1 cup
Rutabaga, 1-inch chunks 6 to 8 min. 1 cup
Spinach, fresh, coarsely chopped 2 to 3 min. 1 cup
Spinach, fresh, whole leaves 3 to 4 min. 1 cup
Squash, acorn, halved 9 to 10 min. 1 cup
Squash, butternut, 1-inch chunks 6 to 7 min. 1 cup
Squash, pattypan, 2 lbs. halved 10 to 11 min. 1-1/2 cups
Squash, spaghetti, 2 lbs. halved 9 to 10 min. 1-1/2 cups
Squash, summer, zucchini
or yellow, 1/2-inch slices 2 to 3 min. 1 cup
Sweet Potato, 1-1/2-inch chunks 8 to 10 min. 1 cup
Swiss Chard, coarsely chopped 3 to 4 min. 1 cup
Tomatoes, quartered 2 to 3 min. 1 cup
Turnips, small quartered 5 to 7 min. 1 cup
Turnips, 1-1/2-inch chunks 5 to 7 min. 1 cup
FRESH VEGETABLES APPROXIMATE COOKING TIMES
FRESH VEGETABLES Cooking Time Water
CE_CEPC660_IB_21-6-05 6/21/05 6:05 PM Page 39