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8-Quart Stainless Steel
Pressure Cooker
and Canner
Visit us on the web at www.GoPresto.com
2007 by National Presto Industries, Inc.
instructions and Recipes
Table of ConTenTs
Important Safeguards 2
Introduction 2
Getting Acquainted 3
How to Use 4
Important Safety Information
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This is a Listed appliance. The following Important Safeguards are recommended by most portable appliance manufacturers. IMPORTANT SAFEGUARDS To reduce the risk of personal injury or property damage, basic safety precautions should always be followed, including the following: 1. Read all instructions. Improper use may result in bodily injury or property damage. 2. Always check the vent pipe before use. Hold cover up to light and look through vent pipe to be certain it is clear. 3. Always c
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GeTTInG aCquaInTed your pressure cooker is like a saucepan with a very special cover that locks in place. Air is automatically exhausted and steam is sealed inside creating pressure within the unit. Under pressure, internal temperatures in the cooker are raised above the normal boiling point of water, causing foods to cook faster. At 15 pounds pressure, a temperature of 250° F. (or 121° C.) is reached inside the pressure cooker. This higher temperature speeds cooking and the moist steam atmos
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How To use To assure the very best results every time, carefully follow these step-by-step instructions for pressure cooking. you may find it helpful to refer back to Fig. A on page 3. 1. Prepare ingredients according to the directions in the pressure cooking recipe you have selected. If a larger quantity is desired, you may double ingredients. Be sure not to overfill the pressure cooker (see page 5). Pour liquid into the cooker body, as specified in the recipe or timetable. This liquid
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counter-clockwise until the lever on the regulator is aligned with the steam release Pressure Regulator/Steam arrow (Fig. I). Steam will be rapidly released. Release Valve Caution: Misuse of the cooker (such as overfilling, failing to follow procedures for soaking dry beans and peas, failure to use a covered bowl when preparing rice, or quick cooling when the recipe calls for letting the pressure drop of its own accord) can result in liquid and/or food particles being simultaneously releas
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3. Always look through the vent pipe before using the cooker to make sure it is clear — If the vent pipe is blocked, it cannot function as it should and thus cannot relieve excess pressure. Pressure may then build to unsafe levels. To clean the vent pipe, see the “Care and Maintenance” section below. 4. Always fully close the pressure cooker — The cooker is fully closed when the cover handles are directly above the body handles. your pressure cooker has specially designed lugs on the cov
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4. The overpressure plug can also be removed for cleaning by pushing it out of its Fig N Top opening from the top of the cover handle. After cleaning, reinsert it by pushing the domed side of the plug into the opening from the underside of the cover, until the bottom edge is fully and evenly seated against the underside of the cover (Fig. N). When the overpressure plug is properly installed, the word (TOP) will be visible on the overpressure plug when viewing the outside of the cover. 5.
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Many different cooking liquids can be used in a pressure cooker. Wine, beer, bouillon, fruit juices, and of course water all make excellent cooking liquids in the pressure cooker. Beautiful desserts and side dishes can be prepared in the pressure cooker using individual or small metal molds or glass custard 2 cups, which are ovenproof. Fill molds ⁄3 full to allow for expansion of food, and fit them loosely into the pressure cooker in 2 the steamer basket. Do not fill the pressure cooker
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How do I know my pressure cooker is operating properly? When a steady flow of steam escapes from the pressure regulator, you will know your cooker is functioning correctly. When cooking first begins, is it normal for steam to escape and moisture to form on the cover and between the handles? It is normal for steam to escape and a slight amount of moisture leakage to form on the cover and between the handles when cook- ing first begins. If leakage continues, the cover handles may not be fully alig
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soups and sToCks The pressure cooker is perfect for preparing delicious, nourishing soups and stocks in minutes instead of the hours taken by ordi- nary methods. Stocks form the base for most great soups and sauces and you can even substitute a stock for water in many recipes to add extra flavor. Traditionally, stocks are made by simmering bones and scraps for hours to extract all their flavor. With the pressure cooker, you can do the same thing in just minutes by following the simple directio
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BROWN BEEF SOUP 1 1 1 ⁄2 pounds lean beef, cut into ⁄4 cup chopped celery 1 inch cubes 1 bay leaf 4 cups water 1 teaspoon parsley flakes 1 ⁄2 cup chopped onion 1 teaspoon salt 1 1 ⁄2 cup sliced carrots ⁄4 teaspoon black pepper Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 12 minutes with a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop of its own accord Nutrition Information Per Serving
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SAFFRON FISH STEW 1 1 can (14 ⁄2 ounces) chicken broth Pinch of saffron threads 1 1 ⁄4 cup dry white wine or ⁄4 teaspoon turmeric 4 new red potatoes, quartered • • • • • • • 1 3 carrots, cut into ⁄2-inch chunks 1 pound firm fish (halibut, haddock, 1 medium onion, finely chopped cod, pollack) fresh or thawed, 2 cloves garlic, minced cut into 8 pieces 1 ⁄4 cup chopped parsley 1 small red pepper, cut into chunks 1 bay leaf 1 cup frozen peas, thawed Place broth, wine, po
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ZESTY HOMEMADE CHILI 1 1 ⁄2 pounds ground beef 1 tablespoon salt 1 can (8 ounces) tomato sauce 1 teaspoon ground cumin 1 1 ⁄2 cup water ⁄2 teaspoon black pepper 1 1 cup chopped onion ⁄2 teaspoon oregano 3 1 ⁄4 cup chopped green pepper ⁄4 teaspoon cayenne pepper 2 cloves garlic, finely chopped • • • • • • • 1 tablespoon chili powder 1 can (15 ounces) kidney beans, 1 ⁄2 teaspoon black pepper drained and rinsed Turn heat selector to medium and brown meat. Add remaining ingredients exc
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“SCAMPI-STYLE” SHRIMP 1 1 pound medium raw shrimp, ⁄4 teaspoon salt peeled and deveined 1 cup water 3 tablespoons margarine • • • • • • • 2 tablespoons minced green onion 2 tablespoons minced parsley 1 6 cloves garlic, minced ⁄4 teaspoon grated lemon peel 2 teaspoons lemon juice Pat shrimp dry with paper towels. Place margarine in cooker. Turn heat selector to medium and melt margarine. Sauté onion and garlic. Stir in lemon juice and salt. Cook until bubbly. Pour into metal bowl which
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LEMON ’N DILL COD AND BROCCOLI 1 pound frozen cod fillets, Salt 1-inch thick 1 cup water Dill weed 2 cups broccoli, cut into bite Lemon pepper size pieces Cut fish into 4 pieces. Sprinkle with dill weed, lemon pepper, and salt. Pour 1 cup water into cooker. Position trivet in cooker. Arrange fish and broccoli in steamer basket on trivet. Close cover securely. Place pressure regulator on vent pipe and cook 2 minutes with a very slow, steady flow of steam escaping from the pressure r
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MARINATED TUNA 1 pound tuna steak, 1 inch thick 2 cloves garlic, minced 1 ⁄4 cup lemon juice 1 teaspoon ginger 1 2 tablespoons olive oil ⁄2 teaspoon black pepper 1 1 tablespoon soy sauce ⁄2 cup water 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 tuna in steamer bas- ket. Position trivet in cooker. Pour marinade and water into cooker. Place tuna steaks i
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poul Try 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 y
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CHUTNEY CHICKEN 1 6 boneless, skinless chicken ⁄3 cup mango chutney breast halves 1 tablespoon vinegar 1 can (14-15 ounces) diced 1 tablespoon brown sugar tomatoes 1 teaspoon allspice 1 can (4 ounces) chopped green • • • • • • • 1 chillies ⁄4 cup water 1 ⁄2 cup raisins 1 tablespoon cornstarch Place all ingredients except cornstarch and water in cooker. Close cover securely. Place pressure regu- lator on vent pipe and cook 4 minutes with a very slow, steady flow of steam escaping fr
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CHICKEN CACCIATORE 3 pound chicken, cut into 2 cloves garlic, minced serving pieces 2 tablespoons minced parsley 1 cup diced tomatoes 1 tablespoon oregano 1 ⁄3 cup white wine 1 teaspoon salt 1 1 1 ⁄2 cups sliced onions ⁄4 teaspoon black pepper 1 ⁄2 cup chopped carrots • • • • • • • 1 ⁄2 cup chopped celery 1 can tomato paste Place all ingredients except tomato paste in pressure cooker. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with a very slo
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TURKEY BREAST 1 3-4 pound turkey breast ⁄2 cup chopped celery 1 1 tablespoon vegetable oil ⁄2 teaspoon poultry seasoning 1 1 ⁄2 cups water Salt and pepper to taste 1 onion, chopped Pour oil into cooker. Turn heat selector to medium and brown turkey on all sides. Add remaining ingredients. Close cover securely. Place pressure regulator on vent pipe and cook 35 minutes with a very slow, steady flow of steam escaping from the pressure regulator Let pressure drop of its own accord Thicken
