Cook's essentials K42027 Instruction Manual page 42

Close and lock lid securely, set the Valve to Airtight.
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Press POT ROAST button.
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When the pressure cooker has finished the cooking cycle, release all pressure by carefully
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setting the valve to Exhaust on the top of the lid.
Once all pressure has released, the lid can be turned and unlocked.
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Thin gravy with beef stock or thicken to your own taste.
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CHICKEN STOCK
SERVES 6
Ingredients
2 lb chicken parts, primarily backs,
but also including gizzards, necks, hearts
and wings
1 medium onion, peeled and halved
1 celery stalk, cut in several pieces
1 large carrot, scraped and cut in several
pieces
Directions:
Combine all ingredients in the pressure cooker's inner pot.
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Close and lock lid securely, set the Valve to Airtight.
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Program Pressure Cook Time for 45 minutes.
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When the pressure cooker has finished the cooking cycle, release all pressure by carefully
-
setting the valve to Exhaust on the top of the lid.
Once all pressure has released, the lid can be turned and unlocked.
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Strain by pouring it through a strainer which has been lined with a couple of layers of damp
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cheesecloth, damp kitchen towel or damp paper towels. Press with the back of a wooden
spoon to extract as much liquid as possible. Cool, then refrigerate overnight and remove any
congealed fat that has collected on the surface.
POTATO AND GREEN BEAN CASSEROLE
SERVES 4-6
Ingredients
3 potatoes, peeled and cut in 1" cubes
3/4 lb green beans
1 tablespoon olive oil
1 medium onion, minced
1 garlic clove, minced
Directions
Add all ingredients to the inner pot. Close and lock lid securely, set the Valve to Airtight.
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Program Pressure Cook Time to 7 minutes.
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When the pressure cooker has finished the cooking cycle, release all pressure by carefully
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setting the valve to Exhaust on the top of the lid.
Once all pressure has released, the lid can be turned and unlocked.
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Serve and Enjoy.
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2 sprigs parsley
6 peppercorns or 1/4 teaspoon ground
black pepper
1 teaspoon thyme
2 bay leaves
Salt to taste
6 cups water
1 green pepper, diced
1 tablespoon minced parsley
Salt and freshly ground pepper
1/2 cup chicken stock
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