24
RECIPES
These recipes have been created for your 8-quart oval electric pressure cook-
er by Lorna Sass, the country's leading authority on pressure cooking. Lorna
is author of the best-selling COOKING UNDER PRESSURE as well as GREAT
VEGETARIAN COOKING UNDER PRESSURE and THE PRESSURED COOK:
OVER 75 ONE-POT MEALS IN MINUTES.
All recipes copyright Lorna Sass, 2001.
CHICKEN BROTH (30 minutes, high pressure)
2 1/2 quarts water
4 pounds chicken backs, necks, wings, and bones, rinsed
3 large ribs celery, halved
2 large carrots
2 large onions, peeled and quartered
A few leek greens (optional)
Small bunch parsley
3 large bay leaves
1 teaspoon black peppercorns
1. Pour water into cooker. Press BROWN and START.
2. As water begins to heat, add remaining ingredients.
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 30 MINUTES. Press
START.
5. When cooker beeps three times, STOP light will illuminate. If time permits,
allow pressure to release naturally (about 20 minutes). Otherwise, 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. Cool broth slightly. Ladle into large colander set over a large bowl or stor-
age container. Press solids to release all liquid.
8. Divide broth into storage containers and refrigerate for up to 4 days or
freeze for up to 3 months.
Makes about 3 quarts
17
Suggested Cooking Times
and Basic Instructions
In the following pages you'll find all the information you need for preparing a wide variety
of ingredients in your Cook's Essentials
®
Programmable Electric Pressure Cooker.
NOTE: Unlike the microwave, pressure-cooking time does not increase when quantity
increases. In other words, whether you cook 1 pound or 2 pounds of chicken drumsticks,
timing will remain 12 minutes.
The only exception to this rule is when the size of individual ingredients increase. For
example, a 3-pound pot roast takes 60 minutes while a 5-pound pot roast takes 80 min-
utes, and a large potato takes longer to cook than a small potato.
BASIC RECIPE FOR MEAT AND POULTRY
1. Brown meat, if desired.
2. Pour 1 cup water or broth into cooker for meats that cook for less than 45 minutes.
Increase to 1-1/2 cups liquid for meats that cook more than 45 minutes.
3. Add meat and remaining ingredients.
4. Set Pressure Mode to HIGH and set Cook Time as suggested below. Press START.
5. When cooker beeps, quick-release pressure, EXCEPT WHEN COOKING BEEF
WHICH USUALLY REQUIRES NATURAL PRESSURE RELEASE FOR OPTIMUM
TENDERNESS.
NOTE: When using charts below, quick-release pressure except when otherwise indicat-
ed. Natural Pressure Release will be indicated by the initials NPR.
FOOD
CHICKEN
4-4 1/2 pound whole broiler
bone-in thighs/drumsticks
boneless thighs
bone-in split breasts
boneless breast cutlets, 3/4" wide strips
CORNISH HENS
Whole, 1 1/4 to 1 1/2 pounds
TURKEY
Drumsticks/thighs, 1 1/4 pounds
ground
BEEF
Pot Roast, 5-pound boneless chuck
Brisket, 4 1/2 pounds boneless
Corned Beef, 3 pounds
Short Ribs, 2 inches thick
Stew Meat, 1-inch chunks
Stew Meat, 1/2-inch bits
Oxtails, 2-inch lengths
Meatballs, about 1-inch diameter
LAMB
Shanks, 1 1/4 to 1 1/2 pounds each
Shoulder/leg, 1 1/2-inch chunks
PORK
Picnic Shoulder, 4 to 4 1/2 pounds
Shoulder, butt, or loin, 1-inch cubes
Spare Ribs, 2-rib pieces
Chops, about 1-inch thick
MINUTES UNDER HIGH PRESSURE
22-25
12
10
10
6
10
30
3
80 plus NPR
70 plus NPR
70 plus NPR
35 plus NPR
20 plus NPR
15
45 plus NPR
3
20 plus NPR
18-20
60
10
25-30
10
