Poultry; Marinated Tuna; Seafood Timetable; Chicken Breasts Tarragon - Presto 100th Anniversary Instructions And Recipes Manual

1 pound tuna steak, 1 inch thick
¼ cup lemon juice
2 tablespoons olive oil
1 tablespoon soy sauce
Place tuna steaks in a shallow glass dish. Combine remaining ingredients except water; pour over tuna. Marinate for 30 minutes, turning
fish once. Remove tuna from marinade and place in steamer basket. Pour marinade and water into cooker. Position trivet in cooker. Place
tuna steaks in steamer basket on trivet. Close cover securely. Place the PressureTru indicator on the vent pipe and cook 2 minutes at
LOW PRESSURE . Release pressure quickly .
Nutrition Information Per Serving
Pour ½ cup water into cooker. Position trivet in cooker. Place seafood in steamer basket on trivet. Do not fill cooker over ⅔ full. Close
cover securely. Place the PressureTru indicator on the vent pipe and cook according to chart using LOW PRESSURE . Release
pressure quickly .
Seafood
(Fresh or Thawed)
Crab Legs
Fish Fillets (1 inch thick)
Salmon Fillets (1 inch thick)
Scallops Large
A host of great, light meals can evolve from chicken and other poultry when prepared in the pressure cooker. Be it a tender fillet with a
delightful, light sauce or a savory casserole with a host of nutritious vegetables, you'll find the pressure cooker is perfect for preparing
your favorites in a hurry.
Try the following recipes and enjoy tasty poultry in a variety of ways or prepare your own favorite poultry dishes. It's not necessary to
brown poultry before pressure cooking, but you may do so if you like. Searing tends to seal in the natural juices, while cooking without
browning lets the flavor of the various ingredients intermingle for some spectacular taste combinations. For crispier chicken, you may
want to put the chicken under the broiler for a few minutes after pressure cooking.
NO PORTION OF THE POULTRY SHOULD EXTEND ABOVE THE ⅔ FULL MARK (SEE PAGE 4).
ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.
1 tablespoon vegetable oil
4 boneless, skinless chicken breast halves
¼ cup white wine Worcestershire sauce
½ cup white wine
¼ cup chopped onion
¼ cup sliced celery
¼ cup sliced carrot
Pour vegetable oil into cooker. Turn heat selector to medium and brown chicken. Add remaining ingredients except cornstarch and water.
Close cover securely. Place the PressureTru indicator on the vent pipe and cook 4 minutes at HIGH PRESSURE . Release pressure
quickly . Remove chicken and keep warm. Combine water and cornstarch. Stir into sauce. Heat, stirring constantly, until sauce thickens.
Nutrition Information Per Serving

SEAFOOD TIMETABLE

Cooking Time
(Minutes)
0 to 1
2
2
1
FOR POULTRY, DO NOT FILL PRESSURE COOKER OVER ⅔ FULL!
OPERATING THE COOKER WITHOUT COOKING LIQUID OR

CHICKEN BREASTS TARRAGON

MARINATED TUNA

Seafood
(Fresh or Thawed)
Shrimp, Medium to Large (36 to 40 count)
Shrimp, Large (21 to 25 count)
Tuna Fillets (1 inch thick)

POULTRY

12
2 cloves garlic, minced
1 teaspoon ginger
½ teaspoon black pepper
½ cup water
4 servings, 170 Calories, 6 g. Fat, 52 mg. Cholesterol
1 teaspoon tarragon
1 teaspoon salt
¼ teaspoon black pepper
• • • • • • •
¼ cup water
1 tablespoon cornstarch
4 servings, 219 Calories, 5 g. Fat, 69 mg. Cholesterol
Cooking Time
(Minutes)
0 to 1
1
2