Slow Cooking - Presto 02141 Instructions Manual

Slow Cooking Recipes
Due to the nature of slow cooking, meat does not brown as it would if cooked in a skillet or oven . It is not necessary to brown meat or
poultry before slow cooking, but you may prefer the flavor and appearance of browned meat . Browning ground beef, bacon, and sausage
before slow cooking may be desirable to remove excess fat .
Avoid removing the cover during slow cooking because it will result in significant loss of heat and steam . If you must open the cover to
check on cooking progress, do so quickly .
Some dense and crisp vegetables like carrots, potatoes, and turnips take longer to cook than meat, so cut vegetables into smaller pieces
when adding to meat dishes .
IMPORTANT: When slow cooking, place the quick pressure release valve on the vent pipe in the STEAM OUT position .
1¼ pounds boneless, skinless chicken breasts,
cut into 1-inch pieces
1 tablespoon chili powder
2 teaspoons cumin
½ teaspoon salt
1 medium green pepper, cut into ½-inch pieces
1 medium red pepper, cut into ½-inch pieces
1 jalapeño pepper, minced
Place chicken in cooking pot . Sprinkle chili powder, cumin, and salt over chicken; toss to coat . Add peppers, onion, garlic, corn, beans,
tomatoes, and salsa . Mix well . Close cover . Place quick pressure release valve on vent pipe . Turn lever to STEAM OUT position for slow
cooking . Press SLOW COOK–LOW. Cook for 2½ to 3½ hours. Top with cilantro.
1 tablespoon vegetable oil
6 boneless, skinless chicken thighs
1 cup wild rice
1 cup chopped onion
1 cup sliced mushrooms
1 cup sliced carrots
½ cup chopped celery
¼ cup chopped pimento
With cooking pot in cooker body, press BROWN and preheat cooker . Add oil; brown chicken on all sides . Press CANCEL . Add wild
rice, onion, mushrooms, carrots, celery, pimento, marjoram, thyme, pepper, and ½ cup of the almonds. Pour broth over mixture. Top with
remaining almonds . Close cover . Place quick pressure release valve on vent pipe . Turn lever to STEAM OUT position for slow cooking .
Press SLOW COOK–HIGH. Cook for 3½ to 4 hours. Season to taste with salt.
¼ cup teriyaki sauce
¼ cup ketchup
¼ cup apricot preserves
2 tablespoons cider vinegar
1 cup chopped onion
Combine teriyaki sauce, ketchup, preserves, vinegar, onion, brown sugar, red pepper, mustard, and black pepper in a small bowl . Place
pork chops in the cooking pot . Pour barbecue sauce over chops . Close cover . Place quick pressure release valve on vent pipe . Turn lever
to STEAM OUT position for slow cooking . Press SLOW COOK–LOW . Cook for 5 to 7 hours .
Southwest Chicken Stew
Chicken Thighs with Wild Rice
Apricot Barbecue Pork Chops
19
1 cup chopped onion
2 cloves garlic, minced
1 cup whole kernel corn
1 can (16 ounces) pinto beans, drained
1 can (15 .5 ounces) stewed tomatoes
1 cup salsa, desired level of spiciness
• • • • • • •
Chopped fresh cilantro
½ teaspoon dried marjoram
½ teaspoon dried thyme
½ teaspoon black pepper
1 cup slivered almonds, divided
2 cups chicken broth
• • • • • • •
Salt
2 tablespoons packed brown sugar
½ teaspoon crushed red pepper
½ teaspoon dry mustard
¼ teaspoon black pepper
4 boneless pork chops, 1 inch thick
6 servings
6 servings
4 servings