Table of Contents
Advertisement
FUNCTIONS
Pressure/ Steam
In down position when cooking under
Regulator Knob:
pressure, in up position when steaming.
Sliding Lock:
Allows you to lock the lid to the pressure cooker.
Removable Cooking Pot:
5.25 qt. capacity non-stick removable pot
provides even heat distribution.
Rubber Gasket:
Creates an air tight seal that is needed for the
pressure cooker to operate.
Safety Valve:
Allows excess pressure to escape if too much
pressure is building up.
Control Panel Functions:
Warm function reheats or keeps cooked food
warm for a long period of time.
Brown function allows you to brown your food
before cooking it under pressure.
Steam function quickly brings cooking liquid
to a boil for steaming food or cooking rice.
Slow Cook function cooks your food slowly
to retain flavor and tenderness (12 hour timer).
NOTE: 180°F is the lowest setting on a
traditional slow cooker. Most recipes using a
slow cooker require 8-9 hours.
Delay Time feature allows you to begin
cooking food up to 8 hours later.
C AU T I O N: Perishable foods such as meat and
poultry products, fish, cheese and dairy products
cannot be left at room temperature for more
than 2 hours. (No longer than 1 hour when the
room temperature is above 90°F.) When cooking
these foods, do not set the delay time function
for more than 1-2 hours.
Setting Pressure allows you to choose 3
different pressure settings: 2.5 psi (low); 7.5 psi
(medium); 15 psi (high).
5
the Start/Off button. Add the split peas, carrots, thyme, ham or bacon, the stock, or
liquid smoke, breadcrumbs and wine. Set the cooker to High (15psi),
(see
pages 6-7 for instructions). Allow the pressure to release naturally for 10 minutes. If
any pressure remaining, use quick release for any remaining steam.
Add and stir in the green peas and season to taste with salt and pepper, drizzle with
extra virgin olive oil.
Black Bean Soup
Black Bean Soup or thicken and serve over rice. Here's a secret for making the soup
really explode with flavor. Stir in a tablespoon of Balsamic Vinegar. You won't
believe the difference. Ready in 25 minutes.
Serves: 6
2 tablespoons olive oil
2 large onions, chopped
2 large garlic cloves, minced
3 stalks celery
1 tablespoon whole cumin seeds
1 large red bell peppers, seeded and diced
6 cups chicken or vegetable broth
1 smoked ham hock, whole or bacon diced
3 large carrots, chunked
2 bay leaves
1 sprig fresh thyme, chopped or 1 teaspoon dried
1 teaspoon ground coriander
1
1
/
cups dried black beans, rinsed in a colander and picked over
2
1 cup fresh coriander/cilantro, minced (You can substitute parsley)
Salt and pepper to taste
Balsamic vinegar, to taste
1
/
cup tomatoes, chopped, for garnish
2
Press the Brown button. Press the Start/Off button. Add the oil and onions and sauté
for 2 to 3 minutes until onions turn translucent. Add the garlic, celery, cumin seeds, and
red peppers and cook for 2 more minutes stirring constantly. Press the Start/Off button.
Add the broth, ham hock or bacon, carrots, bay leaves, thyme, dried coriander and
black beans. Set the cooker to High (15 psi) for 20 minutes (see pages 6-7 for
instructions) let the pressure release naturally, about 5 to 10 minutes.
for 10 minutes
26
Hide quick links:
Advertisement
Table of Contents
