• To add avour in soups/stews, use fresh or canned broth for the
cooking liquid instead of water.
• Always use the Slow Pressure Release method before opening
the Cover.
• Do not add thickening ingredients before cooking. They can
stick to the bottom of the Cooking Bowl.
• Thicken soups/stews after pressure cooking is completed
following the directions below:
Mix together 2 tbsp. (30 ml) of cornstarch, arrow-root or our
and ½ cup (125ml) of water. Once the pressure is released,
remove the Cover. With the cover off press the Meat button and
add the cornstarch mixture, a tablespoon at a time, and cook
until the sauce reaches the desired consistency.
POULTRY
Tips for Cooking Poultry
• At the highest point the poultry should not be higher than the 2/3
level marking on the inside of the Removable Cooking Bowl.
• Wash poultry and pat dry with paper towels.
• Remove skin from poultry before cooking.
• If cooking a whole bird, tie the legs and wings or wrap in
cheesecloth for easy removal from the Pressure Cooker.
Timetable for Cooking Poultry
Cooking times are approximate. Use the below as a guideline only.
POULTRY Cooking Time
(minutes)
Chicken, whole
3 lbs. (1.3 kg)
20 - 25
Chicken, cut-up with bones 10 - 15
Duck, cut-up 10 - 12
Quail, whole 10 - 12
Turkey, legs 15 - 18
Turkey, 1/2 breast with bones 20 - 25
NOTE: Cooking times are approximate. Check doneness with a meat
thermometer.
15
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