Filter
Top Products
COOKING TIME CHART
Linguini with Clam Sauce
2 Tbs. good olive oil
2 Tbs. butter
7 cloves garlic, minced
¾ cup chopped fresh basil
2 tsp. Oregano
½ tsp. Crushed red pepper
2 bottles clam juice (8 oz. each)
1 lg.can diced tomatoes (29 oz.)
1 can tomato sauce (8 oz.)
¾ cup white wine
1 cup hot water
1 box linguine (1 lb.)
3 cans chopped clams (6 1/2 oz. each)
grated parmesan cheese
Open all cans and drain all liquid together with the clam juice, tomato sauce
and water in a large measuring cup. Heat olive oil and butter over medium
heat in 31/2 qt. pressure pan. Gently sauté garlic, careful not to over brown,
about 1 minute. Add basil, oregano, red pepper and tomatoes and cook
together about 30 seconds. Add liquids. Add broken pasta and stir,
separating noodles, for about 1 minute. Secure lid, bring to medium
pressure (II). When steam starts to escape vent, reduce heat to medium
and cook 6 minutes. Quickly release steam one level at a time. Remove
lid. Gently stir to separate noodles. Add clams, cover with glass lid and
simmer for 1 minute. Toss together and serve with Parmesan cheese and
garlic bread.
Use the cooking times on this chart as guidelines. Actual times will
vary depending upon the amount of ingredients in the cooker and
your individual preferences. Start timing when desired pressure is
reached.
3
PRESSURE
SELECTOR
COOKING TIME
(Min)
RELEASE
METHOD
STANDING TIME
(Min)
Artichokes M edium
III 6 Quick -
Asparagus Medium stems
II 1 1/2 Quick -
Beans (green) Whole
I2Quick-
Broccoli (florets) Stems cut to 1"
I2Quick-
Cabbage (1/2) Cut into quarters
I 6 Combination 4
2" pieces
II 4 Quick -
1/4" slices
II 2 Quick -
Cauliflower Florets
I3Quick-
Corn On cob
I6Quick
-
Potato
large,
quartered
III 8
Combination 5
Potato, sweet
Halved
lengthwise
III 10
Combination 3
Stews
III 16-20 Natural 10-20
Roasts
III 40-50 Natural 10-20
Who le
II 18-25 Natural 10-20
Parts
II 8-15 Quick -
Boneless
II 5-7 Quick -
Roasts
III 15-25 Natural -
Boneless
II 7-10 Quick -
Mussels/Clams
I3-6Quick-
Shrimps/Prawns
I2-8Quick-
Fish 1" Steaks
I5-8Quick-
III 3
Combination 7
III 15
Combination
10
III 5 Quick -
I14-18
Quick
-
I 30-32
Combination 3
I 35-40
Combination 5
Kidney beans or other
large bean
MEAT, POULTRY AND FISH - When adapting standard recipes,use 1/2 amount of water used with conventional cooking
RICE - Always add at least one tablespoon of oil or butter to reduce foam
DRIED BEANS - No pre-soaking required - use 6 cups of water for each two cups of beans - add at
least one tablespoon of oil or butter. Quick release under cold water only.
Brown - use 1/4 to 1/2
less than in normal recipe
Risotto
Split peas or other small beans
Navy beans or other
medium bean
Chicken
Pork
Shellfish
White - use 1/3 to 1/2 less water than
in normal recipe
FOOD
VEGETABLES - Add 1 1/2 cups water, use Steamer Basket on Steamer Support and time precisely
Carrots
Beef
24