Presto Electric Pressure Cooker Plus Instructions And Recipes Manual page 15

VEGETABLE PREPARATION
Collards* Leaves coarsely chopped,
stems thinly sliced
Corn on the Cob Whole, 2½-inch diameter
Eggplant Cubed, 1 to 1½ inches thick
Sliced, ½ inch thick
Kale* Leaves coarsely chopped,
stems thinly sliced
Parsnips Sliced, ½ inch thick
Peppers Whole
Potatoes (sweet) Sliced, 1 to 1½ inches thick
Sliced, ½ inch thick
Potatoes (white) Whole, 2½-inch diameter
Whole, 1½-inch diameter
Sliced, ¾ inch thick
Sliced, ½ inch thick
Rutabaga Cubed or sliced, 1 inch thick
Spinach Whole leaves
Squash, summer Sliced, 1 inch thick
(yellow, zucchini)
Squash, winter Halved
(acorn)
Squash, winter Cut into 3- to 4-inch chunks
(buttercup)
Squash, winter Halved
(spaghetti)
Swiss Chard Whole leaves
Turnips Sliced or cubed, ½ inch thick
*Do not use rack; place in cooking liquid. Use 2 cups of water.
NOTE: When vegetables are cooked 0 minutes, once pressure is reached, the unit will stop heating.
PRESET COOKING TIME
PRESSURE (Minutes)
HIGH 4–6
HIGH 5
LOW 3–4
LOW 3–4
HIGH 3–5
LOW 4–5
HIGH 2–3
HIGH 8–9
HIGH 5–6
HIGH 20–21
HIGH 13–14
HIGH 6–7
HIGH 4
HIGH 6–8
LOW 0
LOW 0–1
HIGH 12–14
HIGH 14–16
HIGH 15–17
LOW 3–4
HIGH 4–7
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Braised Kale with Bacon
3 slices bacon, diced
1 cup chopped onion
2 cups chicken broth
1 bunch kale, about 20 ounces
• • • • • • •
1 tablespoon red wine vinegar
¼ teaspoon black pepper
Ginger Vinaigrette Beets
6 medium beets, 2½-inch diameter
1 cup water
• • • • • • •
⅓ cup red wine vinegar
¼ cup sugar
½ teaspoon ground ginger
¼ teaspoon black pepper
With cooking pot in cooker body, press
BROWN and preheat cooker. Add bacon;
fry until crisp. Remove bacon from cooker,
leaving drippings in pot. Press CANCEL and
then press SAUTÉ. Add onion; sauté until
translucent. Press CANCEL. Return bacon to
pot and add broth and kale. Close cover. Place
quick pressure release valve on vent pipe. Press
VEGETABLES–HIGH and then adjust time to
5 minutes.
When time is up, use quick pressure release
method.
Stir in vinegar and pepper.
4 servings
Cut tops off beets, leaving at least 2 inches of
stems. Scrub beets with soft vegetable brush,
being careful to leave skin intact. Pour water
into cooking pot. Place beets on cooking rack
in pot. Close cover. Place quick pressure release
valve on vent pipe. Press VEGETABLES–
HIGH and then adjust time to 20 minutes.
When time is up, use quick pressure release
method.
Remove beets to a cutting board and allow to
cool. When beets are cool enough to handle,
peel off skins and cut off root end. Cut beets into
wedges.
Remove cooking rack and discard all but ½ cup
of cooking liquid. Add vinegar and sugar. Press
SAUTÉ and bring mixture to a boil. Allow to
boil for 2 to 3 minutes. Stir in ginger and pep-
per. Return beet wedges to the cooker and allow
to heat through.
6 to 8 servings
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