Vegetables; Hard-Cooked Eggs; Herbed Chicken Thighs; Fresh Vegetable Timetable - Presto 02141 Instruction And Recipe Manual

Herbed Chicken Thighs

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
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

10 to 12 large eggs

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.

Fresh Vegetable Timetable

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.
If the timetable says to cook 0 minutes, press the VEGETABLES–LOW button. Unit will beep 10 times as soon as pressure is reached. Use the
quick pressure release method immediately after pressure cooker reaches cooking pressure.
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 cover securely. Place quick
pressure release valve on vent pipe. Press VEGETABLES–LOW or VEGETABLES–HIGH and adjust time, if necessary, according to the
following timetable.
VEGETABLE
Artichoke
Asparagus
Beans
(green, wax)
Beets
Broccoli
FOR FRESH VEGETABLES, DO NOT FILL COOKING POT OVER
PREPARATION
Whole, 6 to 8 ounces
Stems, cut into 1-inch pieces
Whole or sliced
Whole, 2½-inch diameter
Florets
With cooking pot in cooker body, press BROWN and
preheat cooker. Add oil; brown chicken. Press CANCEL.
Add broth, onion, celery leaves, garlic, parsley, oregano,
and basil to pot. Close cover. Place quick pressure release
valve on vent pipe. Press POULTRY.
When time is up, allow pressure to drop of its own accord.
Remove chicken to a warm dish. Press CANCEL. Press
SAUTÉ; add olives to liquid. Simmer for 5 minutes 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 eggs on cooking
rack in pot. Close cover securely. Place quick pressure
release valve on vent pipe. Press POULTRY and then adjust
time to 6 minutes.
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.
PRESET COOKING TIME
PRESSURE
HIGH
LOW
LOW
HIGH
LOW
16
⅔
FULL!
(Minutes)
11–13
0–1
0–1
20–21
0–1