User Manual

23
Baked Beans
2 cups navy beans
3 cups water
¼ cup catsup
¼ cup molasses
1 8-ounce slice uncooked ham, diced
1 medium onion, minced
 ⅓ cupbrownsugar
½ teaspoon dry mustard
¼ teaspoon black pepper
• • • • • • •
Salt to taste
Soak beans according to instructions on page 22. Drain. Add drained navy beans and remaining ingredients except salt to cooker. Close
coversecurely.Placepressureregulatoronventpipeandcook35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 6 servings
264 Calories, 4 g Fat, 5 mg Cholesterol
Savory White Beans
2 cups navy beans
3 cups chicken broth
1 cup chopped onion
1 cup sliced carrots
1 tablespoon minced garlic
1 tablespoon vegetable oil
1 small bay leaf
½ teaspoon thyme
¼ teaspoon rosemary
¼ teaspoon black pepper
• • • • • • •
Salt to taste
Soak beans according to instructions on page 22; drain. Add all ingredients except salt to cooker. 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.Letpressuredrop
of its own accord.
Nutrition Information Per Serving 7 servings
254 Calories, 3 g Fat, 0 mg Cholesterol
GRAINS
Grains are an important, but often little recognized, part of a healthy diet. They contribute complex carbohydrates, soluble and insoluble
fiber, and other nutrients. Yet with all these benefits, grains are low in fat. Grains can be prepared quickly and conveniently with the
pressure cooker. With a pressure cooker it is not necessary to soak or simmer grains for several hours.
During cooking many grains tend to froth, foam, and sputter and could cause the vent pipe to become blocked. Therefore, to
contain frothing and foaming during the cooking period, grains must be prepared in a bowl covered with aluminum foil in the
pressure cooker.
Preparing grains in a bowl also minimizes cleanup which can be difficult if the grains stick to the bottom of the cooker. The bowl can
be metal, such as stainless steel, or oven-safe glass. If using glass, increase cooking time by 1 to 5 minutes depending on the length of
the recommended cooking time.
For grains, do not fill pressure cooker over ½ full!
Operating the cooker without cooking liquid or allowing the cooker to boil dry will damage the cooker.
Grain Timetable
Combine the desired grain and the amount of water or broth indicated in the table below in a bowl which fits loosely in the pressure
cooker. Cover bowl firmly with aluminum foil. Pour two cups water into cooker. Place bowl in steamer basket in cooker. Close cover
securely. Place pressure regulator on vent pipe and cook for the time indicated in the table below with a very slow, steady flow of
steam escaping from the pressure regulator. After pressure cooking, allow pressure to drop of its own accord.
Using tongs or hot pads, carefully remove bowl from cooker. Remove foil. Before serving, separate the grains by lifting gently with a
fork while steaming. It may be necessary to allow excess moisture to evaporate from some grains. If excessive moisture remains, drain
before using grains.
Grain Liquid in Cook Time Grain Liquid in Cook Time Grain Liquid in Cook Time
(1 cup) Bowl (cups) (minutes) (1 cup) Bowl (cups) (minutes) (1 cup) Bowl (cups) (minutes)
Amaranth 1¾ 4–5
Barley (Hulled) 2½ 25–28
Barley (Pearl) 2½ 9–12
Buckwheat 2 3–4
Bulgar 1½ 2–3
Millet 2 9–10
Oats (whole groats) 1½ 20–25
Oats (steel cut) 2 4–5
Quinoa 1½ 1
Rice (brown) 1½ 10–12
Rice (white) 1½ 5–8
Rye Berries 1½ 20–25
Spelt 2 25–30
Wheat Berries 2 25–30
Wild Rice 1½ 20–25