Use and Care Manual
2322
Traditional Beef Stew
6 slices thick-sliced bacon, diced
¾ cup all-purpose our
1 teaspoon salt
4 pounds beef stew meat, cut into
1-inch cubes
Vegetable oil
4 cups beef broth
¼ cup plus 2 tablespoons
tomato paste
1½ pounds small red potatoes, halved
8 ounces fresh mushrooms, sliced
3 cups sliced carrot
2 cups chopped onion
3 large cloves garlic, minced
1½ teaspoons dried thyme
3 bay leaves
• • • • • • •
Salt and pepper
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 drip-
pings in pot. Mix our and 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. Add oil for browning, as
necessary, between batches.
Add 1 cup broth to the cooking pot.
Scrape the bottom of the pot with a wood-
en utensil to release stuck-on browned
bits of meat and our. Add remaining
broth and tomato paste; stir. Press cancel.
Return beef, including juices, and bacon
to the cooker. Add potatoes, mushrooms,
carrots, onions, garlic, thyme, and bay
leaves. Close and secure cover. Place
quick pressure release valve on vent pipe.
Select the STEW function and press start.
When time is up, use natural pressure
release.
Season to taste with salt and pepper.
12 servings (serving size 1½ cups)
Chicken and White Bean Chili
3 cups dry Great Northern beans
3 tablespoons olive oil
1½ cups chopped onion
1½ cups sliced carrot
6 cloves garlic, minced
2 jalapeño peppers, seeded,
deveined, minced
2 tablespoons chili powder
2 teaspoons dried oregano
½ teaspoon ground allspice
2 pounds boneless, skinless chicken
breasts, cut into ¾-inch pieces
1½ tablespoons packed brown sugar
1 tablespoon white wine vinegar
9 cups chicken broth
• • • • • • •
Salt and pepper
Soak beans according to instructions on
page 35.
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, chicken,
brown sugar, vinegar, and broth. Close
and secure cover. Place quick pressure
release valve on vent pipe. Select the
BEANS function and press start.
When time is up, use natural pressure
release.
Season to taste with salt and pepper.
16 servings (serving size 1 cup)
Meat and Poultry
With cooking pot in cooker body, select the BROWN function, press start, and preheat
cooker. Brown meat or poultry. Remove from cooker and press cancel. Pour liquid into
cooking pot. Place meat or poultry on rack in cooker. Close and secure cover. Place quick
pressure release valve on vent pipe. Select the RIBS, ROAST, STEW, or POULTRY
function. Adjust the time, if necessary, according to the timetable on page 24, and press
start. Release pressure as indicated in the timetable.
Keep the following tips in mind when pressure cooking meat and poultry:
● Browning meat and poultry before pressure cooking, although not necessary, will add
a richer avor and color to the nished dish. Browning is easily done in the pressure
cooker. Select the BROWN function and press start. Allow unit to preheat for 3 to 4
minutes and brown meat or poultry as desired.
● Meat and poultry can be placed 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 24 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.
● Cooking liquid or sauce can be thickened after pressure cooking, if desired. Select the
SAUTÉ function and press start. Allow liquid to simmer for 5 to 10 minutes with the
cover removed. Another option is to add a thickening agent to the liquid. Stir 1 to 2
tablespoons of our or cornstarch into ¼ cup cold water. Select the SAUTÉ function,
press start, and slowly add this mixture to the hot liquid. Stir and heat to boiling. Allow
to boil for 1 minute or until desired consistency.
● Cooking meat and poultry from a frozen state should be reserved only for emergencies
and considered only for smaller cuts of meat, such as chops, ribs, and steak. When
cooking from frozen, add about 50% more time than indicated in the timetable.
FOR MEAT AND POULTRY, DO NOT FILL COOKING POT OVER ⅔ FULL!