Cooking Times
19
12
Press the Brown button. Press the Start/Off button. Heat the olive oil to almost smoking.
Add the chickens one at a time, or a few pieces at a time and turn until golden brown.
Set aside on a large plate that can collect the juices. Add the onion, garlic, and
mushrooms. Add the wine to deglaze. Cook for 2 minutes, return the browned chicken
and the collected juices. Add tomatoes, salt and pepper. Set the cooker on
High (15 psi)
for 20 minutes (see pages 6-7 for directions). Let the pressure release naturally about 10
minutes. Unlock and remove the cover. Transfer to a serving platter and garnish with the
parsley. Serve with the rice.
Glazed Carrots
There is something about a pressure cooker that cooks carrots like no other method can.
Serves: 6
6 large carrots, peeled 2 teaspoons brown sugar
1 can chicken broth 2 tablespoons sweet butter
1 teaspoon Italian seasoning Salt and pepper to taste
Slice the carrots into
1
/2 inch thick pieces. Add the carrots, chicken broth and Italian
seasoning to a steamer basket and place in the cooker. Lock the lid in place and set the
cooker to
Low (2.5 psi) for 5 minutes (Go to pages 6-7 for instructions).
Quick release the pressure, unlock the lid, and remove the basket of carrots. Pour out the
broth (the br
oth can be refrigerated and used for other recipes) and press the
Brown
button. Press the Start/Off button. Return the carrots to the cooker, along with the brown
sugar and butter. Stir the mixture together gently until the carrots are coated with the
butter and the sugar has dissolved. Sauté for about 2 minutes until the carrots start to
turn a golden brown. Press the
Start/Off button, serve the carrots piping hot as a side
dish to your favorite meal.
Perfect Beef Stew in 20 minutes
Serves: 6
1
1
/2 pounds chuck or round roast, cut into 1
1
/2 in cubes
1
1
/2 pounds (about 16) medium new red or white potatoes, chopped (bite size)
3 large carrots, peeled and cut into bite size chunks
2 lar
ge garlic cloves, minced
1
/2 pound white mushrooms, cut into about four pieces each
1 14-ounce can chopped tomatoes
1
/2 cup beef bouillon
1
/2 cup r
ed wine
1 tablespoon Worcestershire sauce
2 bay leaves
1 sprig fresh thyme, or
1
/2 tsp of dry
High Pressure (15psi)
Potatoes
Pieces, slices 5-8 mins
Whole, small 5-8 mins
Whole, medium 10-12 mins
Rice
Brown 15-20 mins
White 5-7 mins
Spinach, fresh 2-3 mins
Squash
Fall, 1” chunks 4-6 mins
Summer, sliced 1-2 mins
Meat and Poultry
Beef, Pork, Lamb (1-2” cubes) 15-20 mins
Beef/Veal
Roast, brisket 50-60 mins
Shank 1
1
/2” thick 25-35 mins
Meatballs, browned 8-10 mins
Lamb, boneless roast 45-55 mins
Pork
Loin roast 40-50 mins
Smoked butt 20-25 mins
Ham shank 30-40 mins
Chicken
Boneless breast, thigh 8-10 mins
Pieces 10-12 mins
Whole 15-20 mins
Turkey breast, whole 30-40 mins
Fish
Steaks, fillets
3
/4” 4 mins
1”
5 mins
1
1
/4”
6 mins
1
1
/2”
7 mins
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