Filter
Top Products
17
SEAFOOD TIMETABLE
COOKING TIME COOKING TIME
SEAFOOD (FRESH OR THAWED) (FROZEN)
Crab Legs 2 minutes 2 minutes
Fish Fillets
(1 inch thick) 2 minutes 2 minutes
Lobster Tail
6 to 8 ounces 5 minutes 10 to 12 minutes
12 to 14 ounces 8 minutes 12 to 13 minutes
Salmon Steaks
(
1
⁄
2
inch thick) 2 minutes 2 minutes
COOKING TIME COOKING TIME
SEAFOOD (FRESH OR THAWED) (FROZEN)
Scallops
Small 1 minute 1 minute
Medium 2 minutes 2 minutes
Large 2 minutes 2 minutes
Shrimp
Small 1 minute 1 minute
Medium 2 minutes 2 minutes
Large 3 minutes 3 minutes
Pour 1
1
⁄
2
cups water into cooker. Position trivet in cooker. Place seafood in steamer basket on trivet. Do not fill cooker over
2
⁄
3
full.
Close cover securely. Place pressure regulator on vent pipe and COOK ACCORDING TO CHART WITH A VERY SLOW,
STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Release pressure quickly.
POULTRY
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. Before you
begin, be sure to thoroughly clean the poultry and pat dry with paper towels. It’s not necessary to brown poultry before pressure
cooking, but you may do so if you like. Searing tends to seal in the natural juices, while cooking without browning lets the flavor
of the various ingredients intermingle for some spectacular taste combinations. For crispier chicken, you may want to put the
chicken under the broiler for a few minutes after pressure cooking.
The recipes in this section may be doubled. Be sure not to fill the pressure cooker over
2
⁄
3
full (see page 6). When the recipe is
increased, the cooking time remains the same.
FOR POULTRY, DO NOT FILL PRESSURE COOKER OVER
2
⁄
3
FULL!
NO PORTION OF THE POULTRY SHOULD EXTEND ABOVE
THE
2
⁄
3
FULL MARK (SEE PAGE 6).
OPERATING THE COOKER WITHOUT COOKING LIQUID OR
ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.
SOY CHICKEN
2 chicken breasts, boned,
1
⁄
2
cup sliced celery
skinned, and cut in half
1
⁄
4
cup low sodium soy sauce
1
⁄
2
cup sliced mushrooms 1 cup water
1
⁄
2
onion, sliced 3 tablespoons brown sugar
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and COOK
5 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 4 servings
203 Calories, 3 g Fat, 73 mg Cholesterol