Operation Manual

29
Vegetarian Chili (Continued)
9. Press 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.
10. Immediately press the Quick Steam Release Button in short
bursts. Steam will emit from the Steam Release Valve. The
Pressure Indicator Rod will drop when all the steam has been
released. Slide the Safety Lock to UNLOCK position and remove
the Lid.
11. If the beans are not tender, replace Lid and LOCK.
Repeat Steps 7 through 10, (setting COOK TIME between
3 - 5 minutes) and cook under pressure an additional
3 to 5 minutes, or until tender.
12. Season with salt to taste. Stir in the chopped cilantro.
Serve with cooked white rice and optional garnishes, if desired.
Makes 4 to 6 servings
18
VEGETABLES
• Peel vegetables when appropriate, or scrub them well. Keep in
mind that hard vegetables such as potatoes and beets hold their
shape better when the peel is left intact.
•Vegetables may be cooked whole or chopped into pieces. The
larger the piece, the longer it will take to cook.
•Vegetables with the same cooking time may be cooked together.
• Since quick-cooking vegetables like asparagus and broccoli may easily
be overcooked, it is best to steam rather than pressure-cook them.
BASIC RECIPE FOR VEGETABLES
1. Trim and cut vegetables according to sizes suggested below.
2. Pour 1 cup water into Pressure Cooker.
3. Arrange vegetables in steaming basket and lower into Pressure
Cooker. (Alternatively cook vegetables directly in water or broth.)
4. Set PRESSURE MODE to HIGH and set COOK TIME as
suggested below. Press START/STOP Button to begin operation.
5. When Pressure Cooker beeps, always quickly release pressure by
pressing QUICK STEAM RELEASE Button in short bursts.
6. If vegetables require more cooking, steam until done.
Vegetables
APPROXIMATE COOKING TIMES
HIGH PRESSURE
QUICK STEAM RELEASE BUTTON
FRESH VEGETABLES Cooking Time Water
Asparagus, thick whole 2 to 3 min. 1 cup
Asparagus, thin whole 2 to 2-1/2 min. 1 cup
Beans, green or wax, whole or piece 2 to 3 min. 1 cup
Beans, lima, shelled 3 to 4 min. 1 cup
Beets, small, whole 14 to 17 min. 1-1/2 cups
Beets, large, halved 26 to 30 min. 2 cups
Beets, 1/4-inch slices 7 to 8 min. 1 cup
Broccoli, florets 3 to 4 min. 1 cup
Broccoli, spears 4 to 5 min. 1 cup
Brussels Sprouts, whole 6 to 7 min. 1 cup
Cabbage, red or green,
1/4-inch shreds 2 to 3 min. 1 cup
Cabbage, red or green, quartered 5 to 6 min. 1 cup
Carrots, whole 8 to 10 min. 1 cup
Carrots, 1-inch chunks 4 to 6 min. 1 cup
Carrots, 1/4-inch slices 2 to 3 min. 1 cup
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