Presto Precise Pressure Cooker Plus Instruction Manual page 17

Vegetable
Potatoes (sweet)
Potatoes (white)
Rutabaga
Spinach
Squash, summer (yellow, zucchini)
Squash, winter (acorn)
Squash, winter (buttercup)
Squash, winter (spaghetti)
Swiss Chard
Turnips
3 slices bacon, diced
1 cup chopped onion
2 cups chicken broth
1 bunch kale, about 20 ounces
With cooking pot in cooker body, select BROWN, press start, and preheat cooker. Add bacon; fry until crisp. Remove bacon from
cooker, leaving drippings in pot. Press cancel. Select SAUTÉ, press start, and add onion; sauté until translucent. Press cancel.
Return bacon to pot and add broth and kale. Close and secure cover. Place quick pressure release valve on vent pipe. Select
VEGGIES–HIGH, adjust time to 5 minutes, and press start. When time is up, use quick pressure release method. Stir in vinegar and
pepper.
4 servings
2 tablespoons butter
¾ pound carrots, peeled, cut into ½-inch slices
1 clove garlic, minced
¾ pound parsnips, peeled, cut into ¾-inch slices
½ cup vegetable or chicken broth
Seasoning options: Instead of ground ginger, use ¼ teaspoon dried sage or ¼ teaspoon dried rosemary.
With cooking pot in cooker body, select SAUTÉ, press start, and preheat cooker. Add butter and melt. Add carrots and sauté for 3
minutes. Add garlic and sauté for 30 seconds. Press cancel.
Add parsnips, broth, lemon juice, ginger, onion powder, and salt. Close and secure cover. Place quick pressure release valve on vent
pipe. Select VEGGIES-LOW, adjust time to 5 minutes, and press start. When time is up, use quick pressure release method.
5 servings
6 medium beets, 2½-inch diameter
1 cup water
• • • • • • •
⅓ cup red wine vinegar
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 and secure cover. Place quick pressure release valve on vent pipe.
Select VEGGIES–HIGH, adjust time to 22 minutes, and press start. 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. Press cancel. Remove cooking rack and discard all but ½ cup of cooking liquid. Add vinegar and sugar. Select
SAUTÉ, press start, and bring mixture to a boil. Allow to boil for 2 to 3 minutes. Stir in ginger and pepper. Return beet wedges to the
cooker and allow to heat through.
6 to 8 servings
Preparation
Sliced, 1–1½ inches thick
Sliced, ½ inch thick
Whole, 2½-inch diameter
Whole, 1½-inch diameter
Sliced, ¾ inch thick
Sliced, ½ inch thick
Cubed or sliced, 1 inch thick
Whole leaves
Sliced, ½ inch thick
Halved
Cut into 3- to 4-inch chunks
Halved
Whole leaves
Sliced or cubed, ½ inch thick
Braised Kale with Bacon
Carrots and Parsnips
Ginger Vinaigrette Beets
17
Preset Program
VEGGIES-HIGH
VEGGIES-HIGH
VEGGIES-HIGH
VEGGIES-HIGH
VEGGIES-HIGH
VEGGIES-HIGH
VEGGIES-HIGH
VEGGIES-LOW
VEGGIES-LOW
VEGGIES-HIGH
VEGGIES-HIGH
VEGGIES-HIGH
VEGGIES-LOW
VEGGIES-HIGH
• • • • • • •
1 tablespoon red wine vinegar
¼ teaspoon black pepper
1 teaspoon lemon juice
¼ teaspoon ground ginger
¼ teaspoon onion powder
¼ teaspoon salt
¼ cup sugar
½ teaspoon ground ginger
¼ teaspoon black pepper
Cooking Time
9–10 minutes
6–7 minutes
20–22 minutes
14–15 minutes
7–8 minutes
5 minutes
7–9 minutes
1 minute
1–2 minutes
13–16 minutes
15–17 minutes
16–18 minutes
4 minutes
5–8 minutes