User Manual

13
Seafood Timetable
Pour1cupwaterintocooker.Positiontrivetincooker.Placeseafoodinsteamerbasketontrivet.Donotfillcookerover⅔full.Closecoversecurely.
Place pressure regulator on vent pipe and cook according to chart with a very slow, steady flow of steam escaping from the pressure regulator.
Cool cooker at once.
Seafood Cooking Time Seafood Cooking Time
(fresh or thawed) (minutes) (fresh or thawed) (minutes)
Crab Legs 0–1
Fish Fillets (1 inch thick) 2
Salmon Fillets (1 inch thick) 2
Scallops Large 1
Shrimp
Medium to Large (36 to 40 count) 0–1
Large (21 to 25 count) 1
Tuna Fillets (1 inch thick) 2
POULTRY
A host of great, light meals can evolve from chicken and other poultry when prepared in the pressure cooker. Be it a tender fillet with a
delightful, light sauce or a savory casserole with a host of nutritious vegetables, you’ll find the pressure cooker is perfect for preparing
your favorites in a hurry. Try the following recipes and enjoy tasty poultry in a variety of ways or prepare your own favorite poultry
dishes. It’s not necessary to brown poultry before pressure cooking, but you may do so if you like. Searing tends to seal in the natural
juices, while cooking without browning lets the flavor of the various ingredients intermingle for some spectacular taste combinations.
For crispier chicken, you may want to put the chicken under the broiler for a few minutes after pressure cooking.
For poultry, do not fill pressure cooker over ⅔ full!
No portion of the poultry should extend above the ⅔ full mark (see page 4).
Operating the cooker without cooking liquid or allowing the cooker to boil dry will damage the cooker.
Soy Chicken
4 boneless, skinless chicken breast halves
½ cup water
¼ cup low sodium soy sauce
½ cup sliced mushrooms
½ onion, sliced
½ cup sliced celery
3 tablespoons brown sugar
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 4 minutes with a very slow, steady
owofsteamescapingfromthepressureregulator.Letpressuredropofitsownaccord.
Nutrition Information Per Serving 4 servings
169 Calories, 2 g Fat, 69 mg Cholesterol
Chicken Breasts Tarragon
1 tablespoon vegetable oil
4 boneless, skinless chicken breast halves
½ cup white wine Worcestershire sauce
½ cup white wine
¼ cup chopped onion
¼ cup sliced celery
¼ cup sliced carrot
1 teaspoon tarragon
1 teaspoon salt
¼ teaspoon black pepper
• • • • • • •
¼ cup water
1 tablespoon cornstarch
Heat oil in cooker over medium heat. Brown chicken. Add remaining ingredients except cornstarch and water. Close cover securely.
Placepressureregulatoronventpipeandcook4minuteswithaveryslow,steadyowofsteamescapingfromthepressureregulator.
Cool cooker at once. Remove chicken and keep warm. Combine water and cornstarch. Stir into sauce. Heat until sauce thickens, stirring
constantly.
Nutrition Information Per Serving 4 servings
219 Calories, 5 g Fat, 69 mg Cholesterol
California Chicken
2 tablespoons vegetable oil
6 boneless, skinless chicken breast halves
1 teaspoon rosemary
3 cloves garlic, peeled and sliced
½ cup white wine
½ cup chicken broth
¼ cup chopped parsley
• • • • • • •
½ lemon, thinly sliced
Salt and pepper to taste
Heat oil in cooker over medium heat. Brown chicken. Season chicken with rosemary. Place chicken in cooker. Cover chicken with garlic.
Combine wine, broth, and parsley; pour over chicken. Close cover securely. Place pressure regulator on vent pipe and cook 4 minutes
withaveryslow,steadyowofsteamescapingfromthepressureregulator.Coolcookeratonce.Garnishchickenwithlemonslices.
Nutrition Information Per Serving 6 servings
191 Calories, 6 g Fat, 69 mg Cholesterol