Pressure Cooking Recipes; Soups And Stews - Presto Precise Pressure Cooker Plus Instruction Manual

12. What can be done after pressure cooking if the food has more liquid than desired?
With the cover removed, select SAUTÉ, press the start button, and allow the excess liquid to evaporate. Next time you prepare the
same recipe, you may want to use less liquid.
13. I believe I am thoroughly cleaning my cooker, but sometimes I notice the odor of my last meal remains in the cooker. What can
I do to remove the odor?
The sealing ring is made of silicone. Silicone has many wonderful properties but it does tend to retain odors. Unfortunately, there
is no good way to remove the odors, but over time they will dissipate.
14. I live at a high altitude and normally need to adjust my pressure cooking times. What adjustments should I make with this
pressure cooker?
No adjustments are needed. The temperature sensor automatically assures the exact pressure is maintained for precise cooking no
matter where you live.

Pressure Cooking Recipes

Soups and Stews

This pressure cooker is perfect for preparing delicious soups and stews. Included are a few favorite recipes. If you have a favorite recipe
of your own, try it using one of the recipes in this book as your guide. If adding dry beans and peas, they first must be soaked according
to the directions on page 18.
CAUTION! Do not pressure cook soups or soup mixes containing barley, rice, pasta, grains, or split peas because they have a tendency
to foam, froth, and sputter and could block the vent pipe. These foods should be added to the soup AFTER pressure cooking.
1½ pounds bone-in chicken breasts, skinned
1 cup celery, cut into 2-inch pieces
1 cup coarsely chopped onion
3 cloves garlic, halved
1 teaspoon dried thyme
¾ teaspoon salt
Add chicken, celery, onion, garlic, thyme, salt, pepper, and water to cooking pot. Close and secure cover. Place quick pressure release
valve on vent pipe. Select SOUP, adjust time to 10 minutes, and press start. When time is up, allow pressure to drop of its own accord.
Remove chicken to a cutting board and allow to cool. Strain stock by pouring through a large sieve; discard solids. Return stock to
cooking pot; add carrots and celery. Press cancel. Close and secure cover. Place quick pressure release valve on vent pipe. Select
VEGGIES–HIGH, adjust time to 3 minutes, and press start.
Meanwhile, remove chicken from bones and cut into bite-size pieces. When cooking time is up, quickly release pressure. Return
chicken to cooking pot and add onions; allow to heat through.
7 servings
1 pound beef stew meat, cut into 1-inch cubes
1 tablespoon vegetable oil
2 cups beef broth
1 can (14½ ounces) diced tomatoes, undrained
2 cups chopped cabbage
1½ cups sliced carrots
1 cup sliced celery
With cooking pot in cooker body, select BROWN, press start, and preheat cooker. Add oil; brown one-half pound of beef at a time,
removing each batch from pot when done. Press cancel.
Return all beef, including juices, to cooker. Add broth, tomatoes, cabbage, carrots, celery, corn, onion, oregano, thyme, and pepper.
Close and secure cover. Place quick pressure release valve on vent pipe. Select SOUP, adjust time to 12 minutes, and press start. When
time is up, allow pressure to drop of its own accord. Season to taste with salt.
8 servings
FOR SOUPS AND STEWS, DO NOT FILL COOKING POT OVER ½ FULL!
Classic Chicken Soup
Hearty Vegetable Beef Soup
½ teaspoon black pepper
4 cups water
• • • • • • •
1½ cups sliced carrots
1 cup sliced celery
2 green onions, thinly sliced
1 cup frozen whole kernel corn
½ cup chopped onion
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon black pepper, coarsely ground
Salt
11