User Manual

20
Cabbage with Apples
½ small head cabbage, shredded
1 small onion, thinly sliced
1 small tart apple, peeled, cored, and chopped
½ cup chicken broth
2 tablespoons frozen apple juice concentrate, thawed
Salt and pepper to taste
Add all ingredients to 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.Coolcookeratonce.
Nutrition Information Per Serving 6 servings
50 Calories, 0 g Fat, 0 mg Cholesterol
Glazed Root Vegetables
2 tablespoons butter
2 medium turnips, peeled, cut into eighths
8 ounces baby carrots
2 medium parsnips, peeled, sliced ½ inch thick
1 cup chicken broth
2 tablespoons sugar
2 teaspoons ground ginger
• • • • • • •
¼ cup cold water, optional
1 tablespoon cornstarch, optional
Salt and pepper to taste
Heat butter in pressure cooker over medium heat; add turnip wedges and carrots and sauté for 3 minutes. Add parsnips, chicken broth,
ginger,andsugar.Closecoversecurely.Placepressureregulatoronventpipeandcook1minutewithaveryslow,steadyowofsteam
escaping from the pressure regulator. Cool cooker at once. Combine water and cornstarch. Stir into sauce. Heat until sauce thickens,
stirring constantly.
Nutrition Information Per Serving 8 servings
77 Calories, 3 g Fat, 8 mg Cholesterol
Garlic Mashed Potatoes
2 pounds russet potatoes, peeled and diced
4 large cloves garlic
1½ cups chicken broth
• • • • • • •
1 tablespoon butter
Salt and pepper to taste
Place all ingredients except butter, salt, and pepper 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.Coolcookeratonce.Allowpotatoes,garlic,and
broth to remain in cooker. Mash potatoes using a potato masher or hand mixer until desired consistency is reached. Add butter. Season
with salt and pepper.
Nutrition Information Per Serving 6 servings
127 Calories, 4 g Fat, 5 mg Cholesterol
Maple Glazed Sweet Potatoes
3 sweet potatoes, peeled, cut into
1- to 1½-inch chunks
¾ cup maple flavored syrup
½ cup water
1 tablespoon melted butter
½ teaspoon salt
Place sweet potatoes in pressure cooker. Combine remaining ingredients and pour over potatoes. 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.Coolcookerat
once.
Nutrition Information Per Serving 6 servings
125 Calories, 2 g Fat, 5 mg Cholesterol
Fresh and Frozen Vegetable Timetables
When using the vegetable timetables on page 21, cook the vegetables the minimum amount of time indicated if you prefer your vegetables crisp. If you
prefer your vegetables soft, cook them the maximum amount of time indicated.
TO PREVENT OVERCOOKING, COOL COOKER AT ONCE AFTER COOKING VEGETABLES, EXCEPT WHEN NOTED.
If the timetable says to cook 0 minutes, this means to cook food until you hear and/or see a steady flow of steam escaping from the pressure regulator,
then cool cooker at once.
Quantity of vegetables does not change pressure cooking times. More mature vegetables may require longer pressure cooking times than given in chart.
To assure even heating, separate a block of frozen vegetables.
For fresh and frozen vegetables, pour liquid into cooker. Position trivet in cooker. Place vegetables in steamer basket on trivet.
For fresh and frozen vegetables, do not fill pressure cooker over ⅔ full!