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Pressure Cookers
Stock Numbers:
01241 (4-qt. aluminum)
01264 (6-qt. aluminum)
01282 (8-qt. aluminum)
01341 (4-qt. stainless steel)
01362 (6-qt. stainless steel)
The stock number is the first five digits of the model number.
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2009 by National Presto Industries, Inc. www.GoPresto.com
Instructions and Recipes
This is a Listed appliance. The following Important Safeguards are recommended by most portable appliance manufacturers.
IMPORTANT SAFEGUARDS
To reduce the risk of pe
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Pressure Cooker Instructions and Recipes Table of ConTenTs Important Safeguards........................... 1 Seafood .................................... 13 Introduction .................................. 2 Poultry ..................................... 16 Handle Installation............................. 2 Meats ...................................... 20 Getting Acquainted ............................ 3 Vegetables .................................. 25 How to Use ................................
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To Attach Body Handle to Cooker Body 1. Locate bag containing long body handle. This is the handle that has one screw hole. Take out handle and remove tape on handle Cover Handle Air Vent/Cover Mount which is holding screw in place. Remove Lock Stem screw from handle and set aside. Center Hole 2. For easier handle installation, position Screw cooker body so the threaded post extends Vent Pipe over edge of counter slightly. Bottom Cover Handle 3. Position long body handle, with fa
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Before the first use, remove the sealing ring (Fig. D) by simply pulling it out Stop Tab of the inside rim of the cover. W ash sealing ring, cover , body , and cooking rack (Fig. C) in hot, sudsy water to remove any packaging material and white manufacturing lubricant. Rinse all parts with warm water and dry. Then, replace the sealing ring, being careful to fit it under the stop tabs and the lock pin (Fig. D) which are Lock pin located on the inside rim of the cover. Sealing Ring Stop Tab
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begins to build, it slides up, locking the cover on. Once the cooker Air Vent/Cover Air Vent/Cover has sealed, the air vent/cover lock will remain in the up position until Lock in UP Lock in DOWN pressure is released (Fig. J). Position. Position. Pressure in Unit. No Pressure in Unit. 7. Cooking time begins when the pressure regulator begins to rock gently. Gradually lower the heat as necessary to maintain a slow, steady rocking motion and cook for the length of time indicated in the re
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For your convenience, both the ⅔ and ½ full levels are marked by indentations on the side of the pressure cooker body (Fig. M). The upper marking indicates the ⅔ full level and the lower the ½ full level. In addition, in each section of the recipes you will find 2 ⁄ fill line 3 instructions on the maximum fill level for each type of food. 1 ⁄ fill line 2 Reminder: When cooking any food, do not let any portion extend above the maximum fill mark. When cooking rice, grains, dry beans and
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2. To be sure the vent pipe is clear, hold the cover up to the light and look Fig. N through the vent pipe. Clean it with a small brush or pipe cleaner if it is blocked or partially blocked (Fig. N). Also clean the vent pipe nut as shown. Cover Handle Hole 3. Occasionally remove the air vent/cover lock in the pressure cooker cover handle for cleaning. To remove the air vent/cover lock, place your finger over the hole in the cover handle (Fig. N) and remove the white rubber gasket from
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Care and maInTenanCe 1. When not in use, store your pressure cooker in a dry place with the cover inverted on the body. If the cover is locked on, unpleasant odors may form inside the unit and the sealing ring could be damaged. 2. As is the case of all cookware, avoid chopping or cutting food inside the cooker with a knife or other sharp utensil. 3. If the body or cover handles become loose, tighten them with a screwdriver . CAUTION: Overtightening can result in stripping of screws or cra
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When pressure cooking at high altitudes, the cooking time needs to be increased 5% for every 1000 feet above the first 2000 feet. Following this rule, the times should be increased as follows: 3000 ft. ... 5% 5000 ft. ... 15% 7000 ft. ... 25% 4000 ft. ... 10% 6000 ft. ... 20% 8000 ft. ... 30% Because pressure cooking times are increased at altitudes of 3,000 feet or above, an additional ½ cup cooking liquid will be needed. If you have any questions on recipes, time charts, or t
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Is it normal for the air vent/cover lock to rise up partially and drop back down when cooking first begins? It is possible that the air vent /cover lock will move up and down slightly when cooking first begins. Do not be concerned. The air vent/cover lock will remain in the up position once the cooker has sealed. However, if the air vent/cover lock continues to move up and down or rises partially, tap it lightly with the tip of a knife. If it does not rise once you have tapped it, the followi
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BROWN BEEF SOUP 1½ pounds lean beef, cut into ¼ cup chopped celery 1-inch cubes 1 bay leaf 4 cups water 1 teaspoon parsley flakes ½ cup chopped onion 1 teaspoon salt ½ cup sliced carrots ¼ teaspoon black pepper Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 12 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Nutrition Information Per Serving 4 servings 295 Calories, 15 g Fat, 110 mg Cholesterol De
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MINESTRONE 1 pound lean beef, cut into 1½ teaspoons basil 1-inch cubes 1 teaspoon salt 5 cups water 1 bay leaf 1 can (14-15 ounces) diced ¼ teaspoon black pepper tomatoes • • • • • • • ½ cup chopped onion 1 can (16 ounces) Great 1 cup sliced carrots Northern beans 1 ⁄ cup chopped celery 4 1 can (15 ounces) cut green 1 clove garlic, minced beans, drained 2 tablespoons parsley flakes 2 ounces fine noodles Place beef, water, tomatoes, onions, carrots, celery, garlic, p
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seafood Seafood is the basis of some of the healthiest and most nutritious meals you can make. It is an excellent source of protein, a good source of minerals, and one of the few sources of beneficial omega-3 fatty acids. Steaming in the pressure cooker brings out the finest, fullest flavors of seafood. The cooking time required is directly related to the thickness of the seafood. T o be safe, if the fish you are cooking seems thin for its weight or if it weighs less than the recipe specifi
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SHRIMP JAMBALAYA 1 cup long grain white rice 2 cloves garlic, minced 1½ cups water 1 bay leaf 1 cup water 1 teaspoon basil • • • • • • • ½ teaspoon thyme 1 can (14-15 ounces) stewed ½ teaspoon chili powder tomatoes ¼ teaspoon black pepper ½ cup chicken broth ¼ teaspoon salt ½ pound precooked ham, diced ¼ teaspoon hot sauce ½ cup chopped onion • • • • • • • ½ cup chopped celery 1 pound precooked shrimp, ½ cup chopped green pepper peeled and deveined Combine rice and 1½ cups water
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SEAFOOD GUMBO 1 cup long grain white rice 2 cloves garlic, minced 1½ cups water 2 bay leaves 1 cup water 2 tablespoons parsley • • • • • • • 1 teaspoon basil 2½ cups chicken broth ½ teaspoon thyme 1 pound medium, fresh shrimp, ¼ teaspoon ground red pepper peeled and deveined ¼ teaspoon salt 1 pound sole fillets, cut into • • • • • • • 2-inch pieces ¼ cup cold water 1 can (14-15 ounces) diced 2 tablespoons cornstarch tomatoes 1 package (10 ounces) frozen 1 cup chopped onion
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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
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CHUTNEY CHICKEN 6 boneless, skinless chicken ⅓ cup mango chutney breast halves 1 tablespoon vinegar 1 can (14-15 ounces) diced 1 tablespoon brown sugar tomatoes ¼ teaspoon allspice 1 can (4 ounces) chopped green • • • • • • • chilies ¼ cup water ½ cup raisins 1 tablespoon cornstarch Place all ingredients except cornstarch and water in cooker . Close cover securely . Place pressure regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly. Let pressure drop
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HERBED CHICKEN 1 tablespoon vegetable oil 1 teaspoon oregano 1 cup chopped onion 1 teaspoon basil 1 tablespoon chopped garlic • • • • • • • 3 pounds chicken thighs, 1 can (4 ounces) sliced black skinned olives 1 cup chicken broth 2 tablespoons cold water 1 tablespoon chopped parsley 2 tablespoons flour ½ cup chopped celery leaves Salt and pepper to taste Pour oil into cooker. Turn heat selector to medium and sauté onion and garlic; remove. Brown chicken. Add onion, garlic, broth,
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POULTRY TIMETABLE It is not necessary to brown poultry before pressure cooking, but you may do so if you like. After browning, remove poultry from cooker and pour liquid into cooker . Place poultry on rack in cooker 2 DO NOT FILL PRESSURE COOKER OVER ⁄ FULL! 3 NO PORTION OF TE h POULTR y ShOULD EXTEND 2 Ab OVE TE h ⁄ FULL mARK (SEE PA E 6). g 3 CUPS OF COOKING TIME POULTRY LIQUID (MINUTES) Whole Chicken 1 13 to 15 (2½ to 3 pounds) Chicken 1 8 (cut into serving pieces) Chicken Breast 1
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mea Ts When it comes to creating juicy , tender , flavorful meat dishes, the pressure cooker has no equal. Even budget cuts of meat that usually require slow , moist-heat cooking will turn out succulent and savory— in very little time in the pressure cooker. An important step when preparing meat in the pressure cooker is to sear meat to a crispy brown on all sides to seal in natural juices. This can be done right in the pressure cooker. The following recipes were written for fresh or complete
