User Manual

11
Zesty Homemade Chili
1½ pounds ground beef
1 can (8 ounces) tomato sauce
½ cup water
1 cup chopped onion
¾ cup chopped green pepper
2 cloves garlic, finely chopped
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon oregano
¼ teaspoon cayenne pepper
• • • • • • •
1 can (15 ounces) kidney beans, drained and rinsed
Brown meat in cooker over medium heat. Add remaining ingredients except kidney beans. Close cover securely. Place pressure regulator
onventpipeandcook5minuteswithaveryslow,steadyowofsteamescapingfromthepressureregulator.Letpressuredropofits
own accord. Stir in kidney beans and heat through.
Nutrition Information Per Serving 4 servings
432 Calories, 17 g Fat, 111 mg Cholesterol
SEAFOOD
Seafood is the basis of some of the healthiest and most nutritious meals you can make. It is an excellent source of protein, a good source
of minerals, and some vitamins, and it’s low in fat and sodium. Steaming in the pressure cooker brings out the finest, fullest flavors of
seafood. The cooking time required is directly related to the thickness of the seafood. To be safe, if the fish you are cooking seems thin
for its weight or if it weighs less than the recipe specifies, reduce the cooking time. Overcooking tends to toughen seafood.
For fish and seafood, do not fill pressure cooker over ⅔ full!
Operating the cooker without cooking liquid or allowing the cooker to boil dry will damage the cooker.
Salmon Steaks Moutarde
4 small salmon steaks, 1 inch thick
4 tablespoons Dijon-style mustard
3–4 sprigs fresh thyme or ½ teaspoon dried thyme
1 tablespoon olive or vegetable oil
1 small onion, chopped
1 clove garlic, minced
1 cup dry white wine or chicken broth
1 bay leaf
• • • • • • •
2 tablespoons Dijon-style mustard
1 tablespoon cornstarch
Spread each steak with 1 tablespoon mustard. Press 1 thyme sprig into mustard on each steak or sprinkle with dried thyme. Heat oil in
cooker over medium heat. Sauté onion and garlic until tender. Stir in wine and bay leaf. Position trivet in cooker. Place steaks in steamer
basketontrivet.Closecoversecurely.Placepressureregulatoronventpipeandcook2minuteswithaveryslow,steadyowofsteam
escaping from the pressure regulator. Cool cooker at once. Carefully remove steaks and basket. Keep steaks warm. Discard bay leaf. Mix
2 tablespoons mustard with cornstarch. Stir into liquid in pressure cooker. Heat until sauce boils and thickens, stirring constantly. Serve
sauce with salmon steaks. VARIATION: Substitute halibut for salmon steaks.
Nutrition Information Per Serving 4 servings
218 Calories, 9 g Fat, 20 mg Cholesterol
Lemon ’n Dill Cod and Broccoli
1 pound frozen cod fillets, 1 inch thick
Dill weed
Lemon pepper
Salt
1 cup water
2 cups broccoli, cut into bite size pieces
Cutshinto4pieces.Sprinklewithdillweed,lemonpepper,andsalt.Pour1cupwaterintocooker.Positiontrivetincooker.Arrange
shandbroccoliinsteamerbasketontrivet.Closecoversecurely.Placepressureregulatoronventpipeandcook2minuteswithavery
slow,steadyowofsteamescapingfromthepressureregulator.Coolcookeratonce.
Nutrition Information Per Serving 4 servings
103 Calories, 1 g Fat, 49 mg Cholesterol
“Scampi-Style” Shrimp
1 pound medium, raw shrimp, peeled and deveined
3 tablespoons butter
2 tablespoons minced green onion
6 cloves garlic, minced
2 teaspoons lemon juice
¼ teaspoon salt
1 cup water
• • • • • • •
2 tablespoons minced parsley
¼ teaspoon grated lemon peel
Pat shrimp dry with paper towels. Place butter in cooker. Melt butter over medium heat. Sauté onion and garlic. Stir in lemon juice and
salt.Cookuntilbubbly.Pourintometalbowlwhichwilltlooselyincooker.Stirinshrimp.Coverbowlrmlywithaluminumfoil.
Pour water into cooker. Place bowl in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 3
minuteswithaveryslow,steadyowofsteamescapingfromthepressureregulator.Coolcookeratonce.Stirinparsleyandlemonpeel.
Nutrition Information Per Serving 4 servings
205 Calories, 11 g Fat, 196 mg Cholesterol