Use and Care Manual

3534
Ginger Vinaigrette Beets
12 medium beets, 2½-inch diameter
2 cups water
• • • • • • •
½ cup sugar
⅔ cup red wine vinegar
1 teaspoon ground ginger
½ teaspoon black pepper
Cut tops off beets, leaving at least 2
inches of stems. Scrub beets with soft
vegetable brush, being careful to leave
skin intact. Pour water into cooking pot.
Place beets on cooking rack in pot. Close
and secure cover. Place quick pressure
release valve on vent pipe. Select the
VEGGIES–HIGH function, adjust time to
19 minutes, and press start.
When time is up, use quick pressure
release.
Remove beets to a cutting board and
allow to cool. When beets are cool enough
to handle, peel off skins and cut off root
end. Cut beets into wedges.
Press cancel. Remove cooking rack and
discard all but 1 cup of cooking liquid.
Add sugar and vinegar. Select the SAUTÉ
function, press start, and bring mixture to
a boil. Allow to boil for 2 to 3 minutes.
Stir in ginger and pepper. Return beet
wedges to the cooker and allow to heat
through.
16 servings (serving size ½ cup)
Carrots and Parsnips
¼ cup butter
2 pounds carrots, peeled,
cut into ½-inch slices
2 cloves garlic, minced
2 pounds parsnips, peeled,
cut into ¾-inch slices
1 tablespoon lemon juice
1 teaspoon ground ginger
1 teaspoon onion powder
1 teaspoon salt
2 cups vegetable or chicken broth
Seasoning options:
Instead of ground ginger, use 1 teaspoon dried sage
or 1 teaspoon dried rosemary.
With cooking pot in cooker body, select
the SAUTÉ function, press start, and
preheat cooker. Add butter and melt. Add
carrots and sauté for 3 minutes. Add garlic
and sauté for 30 seconds. Press cancel.
Add parsnips, lemon juice, ginger, onion
powder, salt, and broth. Close and secure
cover. Place quick pressure release valve
on vent pipe. Select the VEGGIES-LOW
function, adjust time to 3 minutes, and
press start.
When time is up, use quick pressure
release.
20 servings (serving size ½ cup)
Dry Beans, Peas, and Lentils
The pressure cooker is ideal for preparing dry beans, peas, and lentils quickly. However,
these foods have a tendency to froth and foam during cooking, which could cause the
vent pipe to become blocked. Therefore, it is necessary to follow these procedures:
SOAKING
Soaking before pressure cooking is strongly recommended for dry beans and peas, but
not lentils. Benets of soaking include eliminating some of the water soluble starches that
produce gas and create froth and foam during cooking, decreasing the cooking time, and
producing beans and peas that are more evenly cooked.
Soaking can be done using the traditional or the quick-soak method.
Traditional method: Clean and rinse beans and peas; cover with three times as much
water as beans or peas. Soak 8 hours to overnight.
Quick method: Clean and rinse beans or peas. With cooking pot in cooker body, add
beans or peas to cooking pot. Cover with three times as much water as beans or peas.
Select BROWN function, press start, and heat cooker. Bring water to a boil and boil for 2
minutes. Press cancel. Carefully lift cooking pot from cooker and place on a heat-resistant
surface. Place pressure cooker cover on pot. Let stand for 1 hour.
After soaking, drain beans, rinse, and remove any loose skins.
COOKING
Place beans, peas, or lentils in cooking pot in cooker body. Cover with fresh water and
add 1 tablespoon vegetable oil to help minimize the amount of froth and foam during
cooking. The cooking pot should never be more than ½ full with beans, peas, lentils,
water, and other ingredients.
After cooking is complete, use natural pressure release (see page 14).
FOR DRY BEANS, PEAS, AND LENTILS,
DO NOT FILL COOKING POT OVER
½ FULL!