27
14
PRESSURE COOKING (Continued)
11. To release pressure immediately after cooking, use the Quick Steam
Release feature. Press the Quick Steam Release Button in short
bursts only, until pressure is reduced - steam will stop coming out of
the Steam Release Valve and the Pressure Indicator Rod will drop.
CAUTION: Escaping steam is very hot. To avoid serious injuries or
burns, keep bare skin, face and eyes away from the Steam
Release Valve.
CAUTION: When preparing recipes with a high volume of liquid,
some liquid may spurt through the vent when you use the
Quick Steam Release. If this happens, allow the pressure to
come down naturally, or wait for a minute, then resume releas-
ing the steam in very short bursts.
12. Once pressure is released, regardless of method, slide the Safety
Lock to UNLOCK. Remove the Lid, tilting it away from you to avoid
steam. Check the food to see if it has been cooked sufficiently. If not,
replace the Lid and slide the Safety Lock to LOCK. Repeat Steps 4-8,
cooking under pressure an additional 2 to 3 minutes.
13. To pressure cook foods like vegetables, add water to the Removable
Cooking Pot. Place a small heat resistant steaming rack or basket
(NOT INCLUDED) in the Removable Cooking Pot. Place the food on
the rack. For best results, do not overfill or pack the food down.
Follow the same procedure for cooking under pressure, steps 3-8.
Use the Quick Steam Release feature for releasing the pressure, step
11.
14. Since steam is hotter than boiling water, always take care when open-
ing the appliance after cooking under pressure. Never place your face
over the Pressure Cooker when removing the Lid. Also, be aware that
hot, boiling liquid increases in volume when under pressure.
CAUTION: Never attempt to open the Pressure Cooker before the
red Pressure Indicator Rod has dropped.
When opening the Pressure Cooker after making soups and stock, let
the food sit several minutes before releasing the pressure and remov-
ing the Lid to make sure the hot liquid will not boil over.
15. Since overcooked food cannot be corrected, it is advisable to err on
the undercooked side by cooking an unfamiliar food for a shorter peri-
od of time than you may think necessary. You can always go back
and continue cooking under pressure a minute or two longer if need
be (see Steps 4-8).
MINESTRONE (4 minutes, high pressure)
2 tablespoons olive oil
1/2 pound cremini or button mushrooms, sliced or quartered
1/2 teaspoon salt
1 1/2 cups chopped leeks or onions
2 large cloves garlic, sliced
4 cups chicken or vegetable broth
2 cups water
One 28-ounce can plum tomatoes (with liquid)
1 tablespoon dried Italian herb blend (available in supermarkets, or use 1 tea-
spoon each dried oregano, basil, and rosemary)
1/4 teaspoon crushed red pepper flakes (optional)
4 ribs celery, halved lengthwise and sliced
4 carrots, cut into 1/2-inch dice
1 pound potatoes, scrubbed and cut into 1/2-inch cubes
4 cups tightly packed chopped cabbage or kale
Salt and freshly ground black pepper to taste
3 tablespoons minced parsley
1/3 cup grated parmesan or romano cheese, plus more to pass at table
1. Press BROWN and START. Heat 1 tablespoon oil in cooker. Add mush-
rooms and sprinkle with salt. Cook, stirring occasionally, until mushrooms
are lightly browned. Add leeks and garlic and cook until leeks soften
slightly, about 2 minutes.
2. Add broth, water, and tomatoes. Break up tomatoes with a large wooden
or plastic spoon. Stir in herbs, red pepper flakes (if using), and vegetables.
(Don't be concerned if cabbage reaches beyond maximum fill line as it will
quickly wilt and shrink.)
3. Pull lid handles apart and set lid on cooker. Slide safety lock to LOCK
position. Point pressure regulator knob to PRESSURE.
4. Set pressure mode for HIGH and cook time for 4 MINUTES. Press
START.
5. When cooker beeps three times, STOP light will illuminate. Quick-release
pressure by holding down Quick Steam Release Button until red Pressure
Indicator Rod drops.
6. Slide safety lock to UNLOCK. Pull handles apart and remove lid.
7. Stir in additional tablespoon of oil and parsley. Season well with salt and
pepper.
8. Serve in large soup bowls. Sprinkle each portion liberally with parmesan
and pass remaining parmesan in a bowl.
Serves 6 to 8
Cooking with Your Programmable
Pressure Cooker (Cont.)
