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Suggested Cooking Guide
Combination
Cook
Rice (Brown) - Use
1/4 to 1/2 less than
normal recipe
Combination
Cook times will
range from 15
to 40 minutes
on the Cook
Setting.
Cook
Rice (White) - Use 1/3
to 1/2 less than
normal recipe
RICE: To reduce foam add at least one tablespoon of oil or butter
QuickFishSplit peas
CombinationBeef/PorkBeans (Kidney)
CombinationBeef/PorkBeans (Navy)
CombinationFishFish
CombinationFishShellfish
CombinationBeef/PorkPork
CombinationChickenChicken
Combination
Cook times will
range from
40 to 70
minutes on
Beef/Pork
Setting,
30 to 50
minutes on
Chicken
Setting,
15 to 40
minutes on
Fish Setting.
Beef/PorkBeef
BEANS, MEAT, POULTRY, AND FISH: When adapting standard recipes, use 1/2
amount of water used with conventional cooking
CombinationCookSquash
CombinationCookSpinach
CombinationCookPotato
QuickCookCorn
QuickCookCauliflower
QuickCookCarrots
CombinationCookCabbage
QuickCookBroccoli
QuickCookBeets
QuickCookBeans (Green)
QuickCookAsparagus
Quick
Cook times
will range
from 15 to
40 minutes
on the Cook
Setting.
CookArtichoke
VEGETABLES: Add 1-1/2 cups water
RELEASE
METHOD
COOKING
TIME
SETTINGFOOD
Note: Cook times will vary as the pressure cooker will adjust the cooking times based
on the volume of ingredients and liquid added to the pot.
15
Recipes courtesy of Alison Dubois
SPANISH CHICKEN
Place ingredients into pressure cooker in following order:
2 tbs. olive oil
1 med yellow onion sliced into thick rings
3 cloves minced garlic
4 frozen (or thawed) boneless, skinless chicken breasts, about 1.5 lbs
1 14.5 oz can petite diced tomatoes
1 14.5 oz can tomato sauce
¼ tsp salt
¼ tsp pepper
¼ tsp thyme
¼ cup chicken broth
1 bay leaf
10 large Spanish olives cut in half
Place the lid on the pressure cooker, and securely lock lid. Close vent. Press the pre-
set button “Chicken”. When the pressure cooker switches to “Keep Warm”, unplug
the machine and let the pressure slowly drop until no pressure remains. Serve with
yellow rice.
CHICKEN & DUMPLINGS
Place ingredients into pressure cooker in following order:
4 cups chicken broth
½ cup diced carrots
¼ cup diced celery
1-1 ½ lbs boneless, skinless chicken breasts; cut into bite-sized cubes
¼ cup flour
½ tsp salt
¼ tsp pepper
¼ tsp poultry seasoning
2 – 7.5 oz cans biscuits, pressed slightly flat, & cut into 4 strips per biscuits
Use a spoon and gently push biscuits into broth. Put lid on unit and secure. Press the
pre-set “Cook” button. When the pressure cooker switches to “Keep Warm”.
Recipes
16