Vegetables - Presto 02141 Instructions Manual

½ tablespoon olive oil
4 chicken thighs, skinned
½ cup chicken broth
½ cup chopped onion
¼ cup chopped celery leaves
3 cloves garlic, minced
With cooking pot in cooker body, press BROWN and preheat cooker . Add oil; brown chicken . Press CANCEL . Add broth, onion, celery
leaves, garlic, parsley, oregano, and basil to pot . Close cover . Place quick pressure release valve on vent pipe . Press POULTRY . When
time is up, allow pressure to drop of its own accord . Remove chicken to a warm dish . Press SAUTÉ; add olives to liquid . Simmer for 5
minutes until liquid is reduced . Season to taste with salt and pepper . Serve sauce over chicken .

Vegetables

Pressure cooking is a preferred method for preparing vegetables . Because of the fast cooking time and super-heated steam, vegetables
retain most of their natural color, texture, flavor, and nutrients .
When using the following vegetable timetable, cook the vegetables the minimum amount of time indicated if you prefer your vegetables crisp . If you
prefer your vegetables soft, cook them the maximum amount of time indicated .
TO PREVENT OVERCOOKING, USE THE QUICK PRESSURE RELEASE METHOD AFTER COOKING VEGETABLES .
If the timetable says to cook 0 minutes, press the VEGETABLES–LOW button . Unit will beep 10 times as soon as pressure is reached . Use the quick
pressure release method immediately after pressure cooker reaches cooking pressure .
Quantity of vegetables does not change pressure cooking times . More mature vegetables may require longer pressure cooking times than given in timetable .
For fresh vegetables, pour 1 cup liquid into cooking pot. Place vegetables on rack in cooking pot . Close cover securely . Place quick pressure release
valve on vent pipe . Press VEGETABLES–LOW or VEGETABLES–HIGH and adjust time, if necessary, according to the following timetable .
Vegetable
Artichoke
Asparagus
Beans (green, wax)
Beets
Broccoli
Brussels Sprouts
Cabbage (red, green)
Carrots
Cauliflower
Collards*
Corn on the Cob
Eggplant
Kale*
Parsnips
Peppers
*Do not use rack; place in cooking liquid . Use 2 cups of water .
Herbed Chicken Thighs
FOR FRESH VEGETABLES, DO NOT FILL COOKING POT OVER ⅔ FULL!
Fresh Vegetable Timetable
Preparation
Whole, 6 to 8 ounces
Stems, cut into 1-inch pieces
Whole or sliced
Whole, 2½-inch diameter
Florets
Small, 1-inch diameter
Wedges, 1 inch thick
Coarsely shredded
Baby cut
½-inch slices
Florets
Leaves coarsely chopped, stems thinly sliced
Whole, 2½-inch diameter
Cubed, 1 to 1½ inches thick
Sliced, ½ inch thick
Leaves coarsely chopped, stems thinly sliced
Sliced, ½ inch thick
Whole
1 tablespoon minced, fresh Italian parsley
½ teaspoon dried oregano
½ teaspoon dried basil
• • • • • • •
3 tablespoons sliced black olives
Salt and pepper
Preset Pressure
HIGH
LOW
LOW
HIGH
LOW
LOW
HIGH
HIGH
HIGH
HIGH
LOW
HIGH
HIGH
LOW
LOW
HIGH
LOW
HIGH
14
4 servings
Cooking Time
11–13 minutes
0–1 minute
0–1 minute
20–21 minutes
0–1 minute
4–5 minutes
5–6 minutes
3–4 minutes
3–5 minutes
3–5 minutes
0–3 minutes
4–6 minutes
5 minutes
3–4 minutes
3–4 minutes
3–5 minutes
4–5 minutes
2–3 minutes