Use and Care Manual

2322
Traditional Beef Stew
2 slices thick-sliced bacon, diced
⅓ cup all-purpose our
1 teaspoon salt, divided
1½ pounds beef stew meat, cut into
1-inch cubes
2 cups beef broth
1 cup chopped onion
1 cup sliced fresh mushrooms
1 cup sliced carrot
½ pound small red potatoes
1 large clove garlic, minced
2 tablespoons tomato paste
¾ teaspoon dried thyme
1 bay leaf
With cooking pot in cooker body, select
the BROWN function, press start, and
preheat cooker. Add bacon; fry until crisp.
Remove bacon from cooker, leaving
drippings in pot. Combine our and ½
teaspoon of the salt in a large bowl. Add
beef and toss to coat; shake off excess
our mixture. Brown one-third of beef
at a time, removing each batch from pot
when done. Press cancel. Return all beef,
including juices, and bacon to cooker.
Add broth, onion, mushrooms, carrot,
potatoes, garlic, tomato paste, thyme, and
bay leaf. Close and secure cover. Place
quick pressure release valve on vent pipe.
Select the STEW function, adjust time to
10 minutes, and press start.
When time is up, allow pressure to drop
of its own accord.
6 servings
Chicken and White Bean Chili
1 cup dry Great Northern beans
1 tablespoon olive oil
½ cup chopped onion
½ cup sliced carrot
2 cloves garlic, minced
½–1 jalapeño pepper, seeded, deveined,
minced
2 teaspoons chili powder
1 teaspoon dried oregano
¼ teaspoon ground allspice
4 cups chicken broth
1 pound boneless, skinless chicken
breasts, cut into ¾-inch pieces
1½ teaspoons packed brown sugar
1 teaspoon white wine vinegar
• • • • • • •
Salt and pepper
Soak beans according to instructions on
page 34.
With cooking pot in cooker body, select
the SAUTÉ function, press start, and
preheat cooker. Add oil, onion, carrot,
garlic, jalapeño, chili powder, oregano,
and allspice. Sauté for 2 minutes. Press
cancel. Stir in drained beans, broth,
chicken, brown sugar, and vinegar. Close
and secure cover. Place quick pressure
release valve on vent pipe. Select the
BEANS function and press start.
When time is up, allow pressure to drop
of its own accord.
Season to taste with salt and pepper.
4 servings
Fish and Seafood
Fish and seafood are the basis of some of the healthiest and most nutritious meals you can
make. Steaming them in the pressure cooker brings out their nest, fullest avors.
Fish and seafood cook very quickly under pressure, and the cooking time required is
directly related to the thickness of the seafood. To prevent overcooking, do not cook sh
or seafood that is less than ¾ inch thick. For sh or seafood more than 1 inch thick, cook
for the suggested time in the timetable below and then allow the cover to remain on the
pressure cooker for another minute after the air vent/cover lock has dropped.
FOR FISH AND SEAFOOD, DO NOT FILL COOKING POT OVER ⅔ FULL!
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 sh or seafood on
the rack. Close and secure cover. Place quick pressure release valve on vent pipe. Select
the FISH function, adjust time as necessary, and press start.
To prevent overcooking, use the quick pressure release method after cooking sh
and seafood.
SEAFOOD
(Fresh or Thawed) SIZE
COOKING TIME
(Minutes)
Fish Fillets 1 inch thick 1
Salmon Fillets 1 inch thick 1–2
Shrimp Medium to Large (36–42 count)
Jumbo (21–25 count)
1
2
Tuna Fillets 1 inch thick 1–2