17
Hard-cooked Eggs
10 to 12 large eggs
Pour 2 cups water into cooking pot. Place eggs on cooking rack in pot.
Close and secure cover. Place quick pressure release valve on vent pipe.
Select the POULTRY function, adjust time to 4 minutes, and press start.
When time is up, wait 4 minutes and then use quick pressure release.
Immediately remove eggs and place in a pan containing ice water. Allow
eggs to cool 4 minutes. If not using immediately, refrigerate until ready to
use.
Fish and Seafood
Fish/seafood cook very quickly under pressure, and the cooking time required is directly related to the thickness of the food. To prevent over-
cooking, do not cook sh/seafood that is less than ¾ inch thick. For sh/seafood more than 1 inch thick, cook for the suggested time in the
timetable below and then allow the cover to remain on the pressure cooker for another minute after the air vent/cover lock has dropped.
With cooking pot in cooker body, pour 2 cups of water or other cooking liquid into the cooking pot. If using the cooking rack, position it in
the cooking pot and then place sh/seafood on the rack. Close and secure cover. Place quick pressure release valve on vent pipe. Select the
FISH function, adjust time as necessary, and press start. To prevent overcooking, use the quick pressure release method after cooking
sh/seafood (see page 8).
FOR FISH AND SEAFOOD, DO NOT FILL COOKING POT OVER ⅔ FULL!
Fish and Seafood Timetable
FISH/SEAFOOD
(Fresh or Thawed)
PRESET
PROGRAM
COOKING
TIME
(Minutes)
PRESSURE
RELEASE
METHOD
Fish Fillets (1 inch thick) FISH 1–2 Quick
Salmon Fillets (1 inch thick) FISH 1–2 Quick
Shrimp (jumbo, 21–25 count) FISH 1 Quick
Tuna Fillets (1 inch thick) FISH 2–3 Quick
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