Presto Not Found Electric Pressure Cooker User Manual


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CHICKEN IMPERIAL
9 lbs. chicken, cut into serving pieces
¼ cup cooking oil
1 tablespoon salt, or as desired
1 teaspoon pepper
½ cup minced onion
1 cup slivered almonds
4 4-ounce cans mushrooms
2 chicken bouillon cubes
1 cup hot water
1 cup white wine
Heatcanner,addoil,andbrownchicken.Seasonwithsaltandpepper.Addonions,almonds,mushroomswithliquid,bouilloncubes
dissolved in hot water, and wine. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds
pressure. Let pressure drop of its own accord. Remove chicken from canner, thicken gravy. If desired, serve chicken on bed of hot rice,
top with gravy and toasted almonds. 15-18 servings.
CHICKEN AND DUMPLINGS
9 lbs. chicken, cut into serving pieces
2 tablespoons salt
1 teaspoon pepper
3 carrots, chopped
3 onions, chopped
3 ribs celery, chopped
8 cups water
Place all ingredients in canner. Close cover securely. Place pressure regulator on vent pipe and COOK 5 MINUTES at 15 pounds
pressure. Let pressure drop of its own accord. Prepare dumplings as follows.
Dumplings
2 cups our
1 teaspoon salt
1 tablespoon baking powder
2 eggs
⅔ cup milk
¼ cup cooking oil
1 tablespoon parsley akes
Siftour,salt,andbakingpowder.Beateggs;addmilk,oil,andparsley.Combineliquidanddryingredients.Dropfromteaspooninto
hot chicken broth. Simmer without cover for 15 minutes. Thicken broth if desired. 15-18 servings.
CHICKEN MARENGO
9 lbs. chicken, quartered
1 tablespoon coarse black pepper
1 cup our
1 tablespoon salt, or as desired
⅓ cup cooking oil
2 cloves garlic, minced
4 3-ounce cans sliced mushrooms, drained
(or 1 lb. mushrooms, sliced)
4 16-ounce cans tomatoes
2 cups dry white wine
Rubchickenwithpepper.Dredgeinourandseasonwithsalt.Heatcanner,addoilandgarlic.Brownchicken.Addmushrooms,toma-
toes, and 1 cup wine. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let
pressure drop of its own accord. Remove chicken from canner. Add remaining wine and simmer. Thicken, if desired. 15-18 servings.
CORNISH HENS IN WHITE WINE
¼ cup cooking oil
8 Cornish hens
2 teaspoons salt
1 teaspoon pepper
2 cups white cooking wine
2 teaspoons instant chicken bouillon
1 teaspoon thyme
1 tablespoon chopped parsley
Heat canner, add oil, and brown hens. Season with salt and pepper. Combine remaining ingredients and pour over hens. Close cover securely.
Place pressure regulator on vent pipe and COOK 8 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 8-12 servings.
HUNTER’S TURKEY
9 lbs. turkey, cut into serving pieces
Flour, salt and pepper
⅓ cup cooking oil
3 onions, chopped
3 8-ounce cans tomato sauce
1 cup chicken broth
2 bay leaves
1 teaspoon thyme
1 teaspoon marjoram
1 tablespoon Worcestershire sauce
Dredgeturkeyinseasonedour.Heatcanner,addoil,andbrownturkey.Addcombinedonion,tomatosauce,chickenbroth,bayleaf,
thyme, marjoram, and Worcestershire sauce. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15
pounds pressure. Let pressure drop of its own accord. 15-18 servings.
FLORIDA DUCK
9 lbs. duck, cut into serving pieces
Salt and pepper
1 tablespoon cooking oil
2 cups white cooking wine
2 tablespoons grated orange rind
Removeasmuchfataspossiblefromduck.Seasonwithsaltandpepper.Heatcanner,addoil,andbrownduck.Pouroffexcessdrippings.
Combine cooking wine and orange rind. Pour over duck. Close cover securely. Place pressure regulator on vent pipe and COOK 12
MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Remove duck and thicken gravy, if desired. 18 servings.
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