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TROUBLE SHOOTING continued
Cooker Cannot Be Opened After Cooking
• If cooling has been too slow, a slight vacuum may have been
created. Heat the pressure cooker again with the pressure selector in
its open position “0” until steam comes out of the automatic valve.
Release the steam and then open the lid.
• There is still pressure inside the pressure cooker and the safety lock
may still be engaged. Wait another two minutes and try again.
• If the safety valve has locked open, it must be reset. To reset
the valve, wait until all the steam has escaped and the pressure
cooker has completely cooled down. Press the pin of the automatic
valve with the eraser end of a pencil. Pull the handle and try to open
the lid.
NEVER FORCE THE LID OPEN!
COOKING TIPS AND HINTS
• Always use a tablespoon or more of oil, butter or margarine when
cooking rice or legumes. It helps control foaming.
• Legumes (lentils, chick peas, kidney beans, etc.) may be soaked in
water before cooking which will decrease cooking time.
• Use the combination method of releasing pressure (see instructions)
when preparing dense vegetable like potatoes that need additional
heat penetration without pressure to finish cooking the center of the
food.
ADAPTING FAVORITE RECIPES
To convert recipes for cooking with pressure, a good rule of thumb
is that when you set the cooker to “III” High on the Pressure
Selector Dial, your cooking time will be cut by two-thirds (30
minutes normal cooking time = 10 minutes in the High Speed).
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Chicken & Vegetable Risotto
3-4 lb. Whole Fryer Chicken
2 Tbs. Olive Oil
1 Tbs. Butter
1 Medium Onion (coarsely chopped)
6 cups canned chicken broth
1 ¼ cup chopped celery
1 ¼ cup chopped carrots
½ lb. Sliced mushrooms
¼ cup chopped parsley
2 tsp. kosher salt
1 tsp. Ground black pepper
1 ¾ cup risotto
¾ cup Parmesan cheese
Wash, pat dry, lightly salt and pepper chicken inside and out. Place chicken
into steamer basket so that the handle is running lengthwise to the chicken;
set aside. Heat olive oil and butter over medium heat in 8 qt. Pressure pan;
add onion and lightly brown. Add chicken broth. Lower the steamer basket
with chicken into the pot. Attach lid and bring to highest pressure (III);
reduce heat and cook 5 minutes per pound. Release pressure one stage at
a time until no pressure remains and the lid can be opened. Remove
steamer basket with chicken and allow to cool until you can easily handle the
chicken. Remove the bones and skin from the chicken and discard.
Cut chicken into bite size pieces and return to the broth. Allow the mixture to
come to a gentle boil and add the rest of the ingredients. Replace pressure
lid, bring to pressure, over medium high heat, to the highest setting (III),
reduce heat to medium and cook for 7 minutes. Remove pan from heat and
let stand 10 minutes. Release pressure, remove lid, stir gently with fork,
replace lid and allow to rest another 5 minutes before serving.
Hint: For a quicker version, replace whole chicken with 3-4 lbs. boneless,
skinless chicken breast. Cook as directed in paragraph 1, then jump to
paragraph 2!
Recipes courtesy of Alison Dubois from her upcoming cookbook,
“Yum! Recipes from the Bravetti Kitchen.”
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