Vegetables - Presto Precise Pressure Cooker Plus Instruction Manual

½ tablespoon olive oil
4 chicken thighs, skinned
½ cup chicken broth
½ cup chopped onion
¼ cup chopped celery leaves
3 cloves garlic, minced
With cooking pot in cooker body, select BROWN and preheat cooker. Add oil; brown chicken. Press cancel. Add broth, onion, celery
leaves, garlic, parsley, oregano, and basil to pot. Close and secure cover. Place quick pressure release valve on vent pipe.
Select POULTRY and press start. When time is up, allow pressure to drop of its own accord for 10 minutes, then use quick pressure
release method. Remove chicken to a warm dish. Press cancel. Select SAUTÉ, add olives to liquid, and press start. Simmer for 5 min-
utes until liquid is reduced. Season to taste with salt and pepper. Serve sauce over chicken.
4 servings
Pour 1 cup water into cooking pot. Place 10-12 large eggs on cooking rack in pot. Close and secure cover. Place quick pressure release
valve on vent pipe. Select POULTRY, adjust time to 6 minutes, and press start. When time is up, use quick pressure release method.
Immediately remove eggs and allow to cool completely before peeling. If not using immediately, refrigerate until ready to use.

Vegetables

Pressure cooking is a preferred method for preparing vegetables. Because of the fast cooking time and super-heated steam, vegetables
retain most of their natural color, texture, flavor, and nutrients.
When using the following vegetable timetable, cook the vegetables the minimum amount of time indicated if you prefer your vegetables crisp. If you
prefer your vegetables soft, cook them the maximum amount of time indicated.
To prevent overcooking, use the quick pressure release method after cooking vegetables.
Quantity of vegetables does not change pressure cooking times. More mature vegetables may require longer pressure cooking times than given in
timetable.
For fresh vegetables, pour 1 cup liquid into cooking pot. Place vegetables on rack in cooking pot. Close and secure cover. Place quick pressure
release valve on vent pipe. Select VEGGIES-LOW or VEGGIES-HIGH. Adjust time, if necessary, according to the timetable and press start.
Vegetable
Artichoke
Asparagus
Beans (green, wax)
Beets
Broccoli
Brussels Sprouts
Cabbage (red, green)
Carrots
Cauliflower
Collards*
Corn-on-the-cob
Eggplant
Kale*
Parsnips
Peppers
* Do not use rack; place in cooking liquid. Use 2 cups of water.
Herbed Chicken Thighs
FOR FRESH VEGETABLES, DO NOT FILL COOKING POT OVER ⅔ FULL!
Fresh Vegetable Timetable
Whole, 6–8 ounces
Stems, cut into 1-inch pieces
Whole or sliced
Whole, 2½-inch diameter
Florets
Small, 1-inch diameter
Wedges, 1 inch thick
Coarsely shredded
Baby cut
½-inch slices
Florets
Leaves coarsely chopped, stems thinly sliced
Whole, 2½-inch diameter
Cubed, 1–1½ inches thick
Sliced, ½ inch thick
Leaves coarsely chopped, stems thinly sliced
Sliced, ½ inch thick
Whole
1 tablespoon minced, fresh Italian parsley
½ teaspoon dried oregano
½ teaspoon dried basil
• • • • • • •
3 tablespoons sliced black olives
Salt and pepper
Hard-cooked Eggs
Preparation
16
Preset Program Cooking Time
VEGGIES-HIGH 12–14 minutes
VEGGIES-LOW 1–2 minutes
VEGGIES-LOW 2–3 minutes
VEGGIES-HIGH 22–23 minutes
VEGGIES-LOW 1–2 minutes
VEGGIES-LOW 5–6 minutes
VEGGIES-HIGH 6–7 minutes
VEGGIES-HIGH 4–6 minutes
VEGGIES-HIGH 4–6 minutes
VEGGIES-HIGH 4–6 minutes
VEGGIES-LOW 3–5 minutes
VEGGIES-HIGH 5–7 minutes
VEGGIES-HIGH
VEGGIES-LOW 4–5 minutes
VEGGIES-LOW 4–5 minutes
VEGGIES-HIGH 4–5 minutes
VEGGIES-LOW 5–6 minutes
VEGGIES-HIGH 3–4 minutes
6 minutes