13
18
Press the Brow n button. Press Start/ O ff button. Set cooker to Brow n and melt butter.
Stir in rice, and coat the grains with butter. A dd water and evaporated milk, cinnamon
and nutmeg. Go to pages 6-7 for instructions and set pressure cooker to High (15.0P)
for 7 minutes. Lock cover into place making sure release valve is set to pressure. W hen
done, quick release pressure, remove lid and stir in the dried fruit, condensed milk and
vanilla. Let stand for 5 minutes with cover off. Stir until liquid is evenly absorbed and
serve in ramekins or bowls. Garnish with dried fruit or cinnamon.
Em e rg e ncy Chi ck e n o r Pork D i nne r w ith Sa uce
O ne of the great things about a pressure cooker is that you can cook food directly
from the freezer w ithout tha w ing it first. For this recipe, you can use frozen chick en
brea sts or frozen pork chops. M y r ule of thumb is, if it is frozen, a dd ten minutes for
every inch of thickness. For
1
/ 2 inch frozen chicken brea sts or chops the mea l w ill be
rea dy in 1 5 minutes. If fresh, just cook them for 1 0 minutes. You ca n use your
fa vorite canned sa uce or gra vy w ith this recipe.
Serves: 6
4 to 6
1
/
2
inch frozen or fresh chicken breasts or pork chops
1 15-ounce can tomato sauce or your favorite gravy
Salt and pepper to taste
Add the meat and the tomato sauce or gravy, and set the cooker to High (15.0P) for 15
minutes (see pages 6-7 for instructions). Cover and press
Start/ O ff
button. Let the
pressure release naturally, about 5 minutes. Place breasts or chops on a plate and cover
with sauce or gravy. Season to taste, garnish with scallion flowers and serve.
Bob ’ s Sho r t Ri b s
Serves: 6
8 4-inch bone-in beef short ribs, uniform in size
2 cups white flour
Salt and pepper to taste
1 whole onion, chopped
2 cups leeks, sliced
1
/
4
inch thick
Two large carrots, thinly sliced
1 stock celery, sliced
1
/
4
inch thick
2 cloves garlic, thinly sliced
1 cup good quality red wine (I like Cabernet or Merlot)
3 cups veal stock (Chicken or beef can be substituted in a pinch)
2 sprigs fresh rosemar y (1 Tbls of dry can be substituted)
The zest of one whole lemon (A fine grater like a M icroplane works perfect to create the
perfect zest)
High Pressure (15.0P)
Potatoes
Pieces, slices 5-8 mins
W hole, small 5-8 mins
W hole, medium 10-12 mins
Rice
Brown 15-20 mins
W hite 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
W hole 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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