User Manual

12
Shrimp Jambalaya
1 cup long-grain white rice
1½ cups water
1 cup water
• • • • • • •
1 can (14–15 ounces) stewed tomatoes
½ cup chicken broth
½ pound precooked ham, diced
½ cup chopped onion
½ cup chopped celery
½ cup chopped green pepper
2 cloves garlic, minced
1 bay leaf
1 teaspoon basil
½ teaspoon thyme
½ teaspoon chili powder
¼ teaspoon black pepper
¼ teaspoon salt
¼ teaspoon hot sauce
• • • • • • •
1 pound precooked shrimp, peeled and deveined
Combinericeand1½cupswaterinametalbowlwhichwilltlooselyincooker.Coverthebowlrmlywithaluminumfoil.Pour1
cup water into cooker. Place bowl in steamer basket in cooker. 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.Opencooker
and set rice aside to steam. Remove steamer basket and water.
Add remaining ingredients, except shrimp, to cooker; stir well. 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 shrimp; cook uncovered over medium heat until shrimp is heated through, 2 to 3 minutes. Serve over rice.
Nutrition Information Per Serving 6 servings
252 Calories, 3 g Fat, 157 mg Cholesterol
Seafood Gumbo
1 cup long-grain white rice
1½ cups water
1 cup water
• • • • • • •
2½ cups chicken broth
1 pound medium, fresh shrimp, peeled and deveined
1 pound sole fillets, cut into 2-inch pieces
1 can (14–15 ounces) diced tomatoes
1 cup chopped onion
¾ cup chopped green pepper
2 cloves garlic, minced
2 bay leaves
2 tablespoons parsley
1 teaspoon basil
½ teaspoon thyme
¼ teaspoon ground red pepper
¼ teaspoon salt
• • • • • • •
¼ cup cold water
2 tablespoons cornstarch
1 package (10 ounces) frozen sliced okra, thawed
Combinericeand1½cupswaterinametalbowlwhichwilltlooselyincooker.Coverthebowlrmlywithaluminumfoil.Pour1
cup water into cooker. Place bowl in steamer basket in cooker. 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.Opencooker
and set rice aside to steam. Remove steamer basket and water.
Add broth, shrimp, sole, tomatoes, onion, green pepper, garlic, bay leaves, parsley, basil, thyme, red pepper, and salt to cooker. Close
coversecurely.Placepressureregulatoronventpipeandcook1minutewithaveryslow,steadyowofsteamescapingfromthepres-
sure regulator. Cool cooker at once.
Combine water and cornstarch. Stir into hot mixture. Heat until sauce thickens, stirring constantly. Stir in okra. Heat for 3 to 4 minutes.
Discard bay leaf. Serve over rice.
Nutrition Information Per Serving 9 servings
224 Calories, 2 g Fat, 101 mg Cholesterol
Marinated Tuna
1 pound tuna steak, 1 inch thick
¼ cup lemon juice
2 tablespoons olive oil
1 tablespoon soy sauce
2 cloves garlic, minced
1 teaspoon ginger
½ teaspoon black pepper
½ cup water
Place tuna steaks in a shallow glass dish. Combine remaining ingredients except water; pour over tuna. Marinate for 30 minutes, turning
shonce.Removetunafrommarinadeandplacetunainsteamerbasket.Positiontrivetincooker.Pourmarinadeandwaterintocooker.
Place tuna 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.
Nutrition Information Per Serving 4 servings
170 Calories, 6 g Fat, 52 mg Cholesterol