IMPORTANT NOTICE
PLEASE DO NOT RETURN TO STORE.
If you have any problems with this unit,
contact Consumer Relations for service
PHONE: 1-800-275-8273.
Please read operating instructions
before using this product.
Please keep original box and packing
materials in the event that
7.5-Quart Electric
Pressure Cooker
service is required.
W. P. APPLIANCES, INC.
Toll Free (800) 275-8273
All trademarks, service marks, and trade names (collectively the "Marks") are
proprietary to Wolfgang Puck Inc. or other respective owners that have granted
Wolfgang Puck Inc. the right and license to use such Marks.
BPCR0075 - Ver. 1.0
Printed in Korea
HOUSEHOLD USE ONLY
Model BPCR0075
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Know Your Electric Pressure Cooker
About Pressure Cooking
Pressure cooking is an ideal way to make fast, tasty meals for your family! This
method of cooking makes it easy for even the busiest cooks to prepare meals from
scratch. Use your pressure cooker for fish, chicken, fresh vegetables, rice, legumes,
and even dessert -- and everything can be cooked to perfection in minutes.
Pressure Cooker Lid
Pressure Release Valve
Pressure Indicator
The pressure cooker will save you time, energy and money, as well as valuable
nutrients. Boiling liquid inside the tightly sealed pot produces steam, which is
trapped inside to create pressure. The very hot temperature produced reduces
cooking time. The steam helps break down the fibers of whatever you’re cooking
and infuse the food with flavors. This also captures all of the water-soluble nutrients,
making the food higher in flavor and more nutritious than with conventional
cooking methods.
Pressure Regulator
Controls and maintains pressure
and indicates when the pressure or
PSI - usually 15 pounds - is
reached.
Lid Release
Sealing Gasket
pressure-tight seal
Forms
a
between the lid and the pressure
cooker base during cooking.
Cooking Rack
Holds foods out of cooking liquid.
The rack also allows several
different foods to be cooked at the
same time without mixing flavors.
Do not use rack when a blending
of flavors is desired.
Cooking Base
Power Cord with
Temperature Dial
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Using Your Pressure Cooker
Helpful Hints
1. Gather all ingredients and be familiar with your recipe. Pour required amount
of liquid into pressure cooker, then add food. Use the cooking rack, if desired.
Never load cooker above the maximum ingredient level line. Foods that
expand while cooking (i.e. legumes) should never go above the halfway level.
2. Make sure gasket is securely positioned in the inner lid. Always examine the
gasket before installing and before each use. Make sure it is in good working
order and free of any tears.
•
•
Read this manual thoroughly and follow all recommendations.
Start timing once pressure is reached. Immediately reduce heat to just maintain
that pressure.
•
•
•
Be familiar with the recipe and have all ingredients ready before you begin.
Be sure the lid is secured properly before developing pressure.
A kitchen timer is a must-have accessory. Timing is a vital key to recipe success
when pressure cooking.
3. Secure cover on pressure cooker by first lining up the arrows printed on the lid
and the cooker. Then twist the lid clockwise to secure in place (cover handles
should be directly above the body handles).
•
You may wish to brown some meats before cooking with other ingredients. To
do so, preheat pressure cooker (without lid) to 350°. Add oil and brown meat.
Do not cover or develop pressure when browning.
Cut foods into uniform-size pieces to promote even cooking. In recipes that
call for various ingredients, cut those that cook more quickly into larger pieces
and those that cook more slowly into smaller pieces.
4. Plug power cord into unit first and then into a 120-volt 60 Hz AC only outlet.
•
5. Set the pressure regulator to 10 or 15 PSI by lining up the circle with
I
for 10
or II for 15. (Most recipes call for 15 PSI, or 15 pounds of pressure.) Turning
the regulator to the right increases PSI, and turning to the left decreases PSI.
Make sure pressure release valve is in the up position.
•
•
Many different cooking liquids can be used in a pressure cooker: wine, beer,
bouillon, fruit juices, water and more.
6. Set temperature dial to desired setting. Heat the pressure cooker until the
pressure indicator pops up, indicating high pressure has been achieved. Adjust
heat as indicated in your recipe to maintain pressure. Cooking time begins at
this point.
6. Set a kitchen timer and cook for the length of time specified in recipe. Then
reduce pressure as specified. When recipe states "let pressure drop on its own,"
turn temperature dial to OFF and unplug the cooker. When recipe states
"reduce pressure at once" or “reduce pressure manually”, flip the pressure
release valve to release steam and reduce pressure.
After becoming familiar with your pressure cooker, you can convert conven-
tional recipes for pressure cooking. In general, reduce cooking times by two
thirds. The amount of liquid used may also have to be adjusted because there
is very little evaporation from the pressure cooker. Reduce the amount of liquid
so there is only about 1/2 cup more than desired in the finished product.
Remember, however, there must always be some liquid in the pressure cooker
to form the necessary steam. Try this formula ; 1 cup of liquid for the first 15
minutes of pressure cooking then 1/3 cup of liquid for each subsequent 15
minutes.
7. Pressure is completely reduced when the pressure indicator has dropped. Only
then is it safe to remove pressure cooker lid and serve food. Remove lid by
pressing green lid-release button and twisting lid counter-clockwise. As a safety
feature, the lid-release button will not engage unless all pressure is reduced.
•
•
Since flavors are more concentrated, reduce amounts of herbs and seasonings
when converting conventional recipes. Fresh herbs are better for pressure
cooking than dried herbs.
When cooking dried beans, cereal grains, lentils, split peas, rice or other foods
that absorb liquid and expand, do not fill the cooker more than half full. The
normal fill line is two-thirds.
Generally speaking, pressure cookers cook foods in about 1/3 the time of
conventional cooking methods.
As a general rule, increase cooking times by about ten percent when cooking
in high altitudes over 3,500 feet.
For faster cooking times on rice or vegetables, bring the liquid to a boil before
adding the ingredients. Then secure lid and lower temperature.
When you are using frozen meats in your recipes, the cooking time does not
need to be altered. Pressure will not be acheived until the internal temperature
in the pot is 40 degrees higher than the boiling point of water. So if the recipe
declares the meat be cooked for 20 after pressure has been acheived, it will
still be the same. It will just take longer to come to pressure.
Always check to make sure your gasket and float valve are clean and in good
working order.
Additional Safety Tips
•
•
•
•
•
•
Always keep hands and face away from steam release valve when reducing pressure.
Use extreme caution when removing lid after cooking. Always tilt the lid away
from you, so any remaining steam is blocked from your face.
•
Never attempt to open lid while cooking, or before pressure indicator has
dropped. Do not attempt to defeat the safety lid-release button by forcing it.
Do not cover or block the pressure valves.
Do not touch the pot or lid except for the handles immediately after using.
To avoid burns, allow food to cool before tasting. The temperature of the food
gets considerable hotter than with conventional cooking.
•
•
•
•
Do not attempt to make applesauce in your pressure cooker.
•
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14-MINUTE PASTA MEAL
In a pinch for dinner in a snap?
Use frozen meat, uncooked pasta noodles, and bottled pasta sauce
for the ultimate in convenience cooking.
Helpful Hints (cont.)
•
•
Remember if you are not using the basket while pressure cooking the liquid
will flavor what you are cooking. Try using fresh herbs or aromatic vegetables
like onions or garlic, wine or stock. The flavor transference will be wonderful.
Only cook pasta in the suggested manner in this manual. Do not attempt to
boil pasta with pressure lid on; the foam can clog the pressure valve. Stay away
from making applesauce.
Serves 4
INGREDIENTS
1 1/2 cups liquid (beef or chicken stock, wine or water)
1 jar (26 ounces) favorite pasta sauce
1 pound frozen ground meat (beef, turkey, or chicken)
1 1/2 cups uncooked penne pasta
1/4 cup shredded Parmesan and mozzarella cheeses
2 teaspoons fresh herbs (basil, oregano, parsley)
Crushed red pepper flakes, optional
•
•
•
Never fill above the fill line. If you are making soup and you are at the fill line,
do not release pressure manually because hot liquid could spurt out.
Never attempt to open lid while under pressure!!!
Always open pressure cooker with the lid facing away from you.
When using the steam release valve, proper evaporation of some liquid may
occur (i.e. when making rice or risotto).
METHOD
1. Preheat uncovered pressure cooker to 400°.
Care & Cleaning
2. Add liquid to pressure cooker and bring to a boil.
3. Add sauce, frozen meat, pasta, cheeses and herbs to pot.
4. Secure pressure cooker lid.
1. Allow pressure cooker to cool completely before cleaning. Unplug the power
cord from the outlet and then from the pressure cooker.
2. The pressure cooker pan, gasket and lid can be washed by hand with warm,
soapy water or in the dishwasher. Dry all parts thoroughly.
5. Keep temperature set to 400°. When pressure indicator pops up, reduce temper-
ature to 225-250°. Set a kitchen timer for 14 minutes.
6. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
3. If necessary, wipe the power cord and temperature dial clean with a damp
cloth. Dry thoroughly. Never immerse the power cord or plug.
7. Use a large spoon to break up the meat. Continue stirring pasta mixture to
distribute all ingredients. Top with crushed red pepper flakes, if desired.
4. Replace gasket securely in lid. After each use, check gasket for any tears and
make sure the pressure indicator and valve is in good working order.
5. Do not store pressure cooker with lid secured in place. Invert the lid on the
pan and store in a dry place.
NOTE: ALL RECIPES IN THIS
MANUAL USE 15 POUNDS
OF PRESSURE (15 PSI).
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10-MINUTE MEXICAN
CHICKEN CASSEROLE
CHICKEN PICANTE
Serves 4
Serves 4
INGREDIENTS
15 boneless, skinless chicken tenders
2 cups low sodium chicken broth
1 jar (16 ounces) medium salsa
INGREDIENTS
2 cups chicken stock
1 can (14.5 ounces) diced tomatoes with mild green chiles
10 whole frozen chicken tenders
1 cup regular long-grain white rice
1/2 cup shredded Mexican cheese
1 envelope mild taco seasoning
METHOD
1. Place all ingredients in pressure cooker.
2. Secure lid on pressure cooker.
3. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 10 minutes.
METHOD
1. Place all ingredients in pressure cooker and secure pressure cooker lid.
4. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
2. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 8 minutes.
5. Turn heat to high, and reduce sauce to thicken.
3. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released (approximately 2 minutes), remove
the lid.
PRESENTATION
This is great served over nachos, in burritos, or quesadillas.
PRESENTATION
This casserole is wonderful in a bowl by itself, but you can also fill corn or flour tortillas
with mixture, top with taco sauce and cheese. and heat in oven until cheese is melted.
10
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QUICK CHICKEN POT PIE
PAELLA
Serves 4
INGREDIENTS
1 package (10 ounces) frozen puff pastry
INGREDIENTS
2 cups water
2 cups chicken stock
15 whole frozen chicken tenders
3/4 cup white wine
1 small onion, chopped
1 clove garlic, minced
1 bag (16 ounces) frozen pearl onions
1 bag (16 ounces) frozen mixed vegetables
1 can (10 3/4 ounces) condensed cream of mushroom soup
12 large shrimp, peeled and deveined
12 small clams, scrubbed
METHOD
12 black mussels, scrubbed
18 strands saffron threads, or pinch sazon seasoning
1 cube chicken bouillon
1. Bake puff pastry according to package directions.
2. Preheat uncovered pressure cooker to 400°.
1 pinch black pepper
1 pinch red pepper, ground
3. Add chicken stock, chicken tenders and pearl onions. Secure pressure cooker
lid.
1/4 cup tender young peas, fresh or frozen
2 tablespoons red pimiento
2 tablespoons fresh parsley
1 cup arborio rice
4. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 10 minutes.
5. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
METHOD
6. Add frozen vegetables and condensed cream of mushroom soup to chicken
mixture. Set temperature to 400° and heat through in uncovered pressure cooker.
Serve in pastry towers.
1. Bring water to a boil in uncovered pressure cooker. Add all other ingredients.
Working quickly, secure the pressure cooker lid.
5. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 3 minutes.
3. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
4. Stir rice once and serve.
PRESENTATION
This dish makes a wonderful meal! You may also wish to add calamari or fish or crab
or scallops. Do not increase the amount of seafood by more than 10 pieces, or there
will not be sufficient rice.
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STUFFED PEPPERS
GREEN RISOTTO
Serves 4
INGREDIENTS
1/2 cup olive oil
INGREDIENTS
1 pound ground beef
1 medium onion, finely chopped
1 1/2 cups arborio rice
4 cups chicken stock
1 cup cooked Spanish rice
1 cup leaves fresh spinach, pureed
1 teaspoon salt
1/2 cup mozzarella cheese
4 medium peppers, cut off stem top and remove the insides
3 bullion cubes
2 cups water
METHOD
1 can (14.5 ounces) tomato sauce
4 medium peppers, cut off stem top and remove the insides
1. Preheat uncovered pressure cooker to 350°.
2. Add oil and sauté onion until tender.
3. Add remaining ingredients to pressure cooker; secure pressure cooker lid.
METHOD
1. Combine beef, rice and cheese. Mix well.
4. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 6 minutes.
2. Place meat and rice mixture inside pepper shells. Place stuffed peppers in
pressure cooker. Secure lid.
5. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
3. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 12 minutes.
4. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid. Remove peppers
from pot.
SPANISH RICE
5. Increase temperature to 400° and reduce beef broth in uncovered pressure
cooker. Add tomato sauce. Season to taste.
Serves 4
INGREDIENTS
1 can (14.5 ounces) stewed tomatoes
1 can (14.5 ounces) chicken broth
1 teaspoon olive oil
2 cups regular long-grain rice
METHOD
1. Place all ingredients in pressure cooker.
NOTE: ALL RECIPES IN THIS
MANUAL USE 15 POUNDS
OF PRESSURE (15 PSI).
2. Secure the pressure cooker lid.
3. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 6 minutes.
4. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
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APPLE-SAGE CORNBREAD
STUFFED PORK CHOPS
ANNA'S CHILI
Serves 10
Serves 4
INGREDIENTS
1/4 cup olive oil
INGREDIENTS
2 pounds ground beef
1 pound ground pork
1 cup onion, chopped
3 cloves garlic, minced
3 tablespoons Chipotle chile powder
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon oregano
4 pork loin chops (1 1/2 - 2" thick), butterflied horizontally
1 tablespoon olive oil
1/4 cup onion, chopped
1/4 cup cornbread stuffing mix
1 whole apple, cored and diced
1/8 teaspoon celery seed
1/8 teaspoon garlic salt
1/8 teaspoon dry sage
1 teaspoon paprika
1 tablespoon fresh parsley (or 1 teaspoon dried)
2 1/2 cups chicken broth, divided
4 large potatoes
4 cups green beans, rinsed, stems removed
2 tablespoons butter, room temperature
2 tablespoons flour
1 can (28 ounces) crushed tomatoes
2 cups beef or chicken stock
8 ounces dark beer
3 tablespoons tomato paste
3 tablespoons masa harina (corn flour)
1 can (15 ounces) red kidney beans
salt and pepper, to taste
METHOD
1. Season pork chops with salt and pepper.
METHOD
2. Preheat uncovered pressure cooker to 400°. Add one tablespoon of olive oil to
the pot. Seer the pork loin chops in the hot oil until brown on both sides. Remove
from pot.
1. Heat uncovered pressure cooker to 350°. Add olive oil.
2. Add ground beef and pork; sauté until browned. Remove meat and set aside.
3. Add chopped onion to pot. Season with salt and pepper and cook until tender.
3. Add onions and seasonings (garlic through paprika) to pressure cooker and sauté
until onions are translucent.
4. Place cooked onion into large mixing bowl. Add stuffing mix, diced apple, celery
seed, garlic salt, sage, fresh parsley and 2 tablespoons chicken broth. Mix
together well and stuff into butterflied chops (about 2 tablespoons per chop). Add
remaining chicken broth to pressure cooker. Place stuffed pork chops in pressure
cooker. Add potatoes and secure lid.
4. Return meat to pan. Add crushed tomatoes, stock, beer and tomato paste, stirring
to mix well.
5. Secure pressure cooker lid.
6. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 15 minutes.
5. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 15 minutes.
7. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
6. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
8. Add the masa harina and beans and stir.
7. Remove potatoes and pork chops from pressure cooker. Place green beans in
pot. Close lid and set timer for 2 minutes. After 2 minutes, remove from pot.
9. Simmer uncovered on low temperature for another 10 minutes or until thickened.
Season with salt and pepper.
8. Mix butter and flour well so that it forms a paste.
9. Set uncoverd pressure cooker to 400°. As the remaining stock in pot starts to
boil, slowly add butter and flour paste (1/8 teaspoon at a time to avoid lumps).
Serve gravy on side.
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LOW FAT BBQ PORK
BRACIOLA
Serves 4
Serves 4
INGREDIENTS
INGREDIENTS
2 whole pork tenderloins, cut into thin slices
1 pound boneless round steak, sliced into 1/4-inch thick pieces (have butcher slice)
1 tablespoon olive oil
salt
1 cup chicken stock
pepper
1 cup barbecue sauce
fresh thyme leaves
salt and pepper to taste
8 slices prosciutto, sliced thin
8 slices provolone cheese
2 large hard-cooked eggs, sliced thin
1 tablespoon fresh parsley, chopped
3 tablespoons olive oil
1 medium bell pepper, julienned
1 pinch garlic powder
3 cloves garlic, minced
1/2 cup dry red wine
1 can (28 ounces) diced tomatoes in juice
1 whole bay leaf
1 teaspoon fresh basil chopped
1 small can tomato paste
cooked ziti for 4
METHOD
1. Season meat slices with salt and pepper.
2. Preheat uncovered pressure cooker to 400°.
3. Add olive oil and brown pork slices on both sides.
4. Add chicken stock and barbecue sauce.
5. Secure the pressure cooker lid.
6. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 12 minutes.
7. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
METHOD
1. Place beef slices onto cutting board. Sprinkle each piece with salt, pepper and
thyme. Cover meat with plastic wrap, and pound with a tenderizer mallet or the
bottom of a heavy pan.
2. Top each slice of meat with first a slice of prosciutto, then a slice of cheese, and
then a couple of egg slices. Sprinkle with parsley. Roll the meat up lengthwise
and secure with toothpicks.
3. Add olive oil to pressure cooker and set temperature to 400°. When oil is hot,
add meat rolls and brown. Add garlic and cook a few seconds until tender. Add
all remaining ingredients except pasta. Secure pressure cooker lid.
4. Keep temperature at 400°. When pressure indicator pops up, reduce temper-
ature to 225-250°. Set a kitchen timer for 25 minutes.
5. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
6. Remove toothpicks from meat. Serve mixture hot over cooked pasta.
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CORNED BEEF AND CABBAGE
POT ROAST
Serves 4
INGREDIENTS
3 pounds corned beef brisket
1/4 cup beer
INGREDIENTS
2 cups beef stock
3 pounds beef roast (rump, California, London broil), trimmed of excess fat
2 tablespoons garlic, minced
2 medium onions, cut in half lengthwise
2 tablespoons pickling spice
4 medium red potatoes, skinned, scrubbed and peeled
1 large head cabbage, cut into thick wedges
1 cup baby carrots
1/2 tablespoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 tablespoon olive oil
2 cups beef stock
1 medium onion, quartered
2 cloves garlic, minced
3 sprigs fresh thyme (1 tablespoon dry)
3 stalks celery, cut into 1-inch pieces
8 medium creamer potatoes
1 pound baby carrots
METHOD
1. Rinse corned beef brisket and remove any excess fat.
2. Place beer, beef stock, minced garlic, and onion in pressure cooker and set
temperature to 350°. Heat for a few minutes.
1 tablespoon flour
1 tablespoon butter, room temperature
3. Rub corned beef with pickling spice and place in pressure cooker.
4. Secure lid on pressure cooker.
METHOD
5. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 1 hour.
1. Season beef with salt, pepper and garlic powder.
2. Preheat uncovered pressure cooker to 350°. Add oil and sear the beef roast on
all sides.
6. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
3. Add beef stock, onion, garlic, thyme and celery.
7. Add potatoes, cabbage and carrots to the pot.
4. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 50 minutes.
8. Place lid back on pot and bring back to pressure for 15 additional minutes.
5. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
6. Add potatoes and carrots to pot. Place pressure cooker lid back on and bring to
high pressure again for 15 minutes.
7. When cook cycle is complete, release pressure and remove pot roast to a serving
platter. Surround roast with vegetables.
8. With the lid off, set temperature to 400° and start to reduce liquid in pot.
9. Mix flour and butter together to form a paste. Add 1/2 cup of broth from pan to
paste. Mix until smooth.
10. Put flour mixture in boiling stock and mix well to thicken gravy. Bring back to a
boil and then simmer for 3 minutes. Pour gravy over roast or serve on the side.
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SPICY HONEY-GLAZED
BABY PORK RIBS
LAMB TAGINE
INGREDIENTS
4 tablespoons (1/2 stick) sweet butter
Serves 4
2 tablespoons curry powder
1 bay leaf
INGREDIENTS
1 tablespoon minced fresh garlic
1 tablespoon grated fresh ginger
2 pounds boneless leg of lamb, cut into 2" cubes
salt and freshly ground pepper, to taste
1 tablespoon flour
1 large onion, peeled and cut into large cubes
2 medium carrots, peeled and cut into 2" pieces
2 tomatoes, chopped
6 tablespoons sesame oil
2 slabs baby back pork ribs
1 cup soy sauce
1 cup sake (Japanese rice wine)
1 teaspoon dried chili flakes
4 tablespoons honey
2 tablespoons minced fresh ginger
2 tablespoons minced fresh garlic
2 tablespoons tomato paste
1 cup lamb, veal or chicken brown stock
1 tablespoon brown sugar
1/2 cup golden raisins
METHOD
1. Cut the slab of ribs in half.
1/2 cup chopped dried apricots
2. Heat uncovered pressure cooker to 300° for a few minutes; add oil.
3. Brown the ribs flesh side down one slab at a time.
METHOD
1. Preheat uncovered pressure cooker to 350°. Melt butter in the inner pot. Stir in
4. Stack the ribs flesh side down in the pressure cooker and add remaining ingre-
dients.
curry powder, bay leaf, garlic and ginger. Sauté for 1 minute.
2. Season lamb with salt and pepper, and dust with flour. Add the lamb, onion,
carrots, tomatoes, tomato paste, stock, and sugar to pressure cooker.
5. Secure the pressure cooker lid.
6. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 15 - 20 minutes.
3. Secure pressure cooker lid.
4. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 20 minutes.
7. The ribs are cooked through in 15 minutes, and you could grill or broil if you like
a crunchy coating. Otherwise, pressure cook for the full 20 minutes and the meat
will simply fall off the bone.
5. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
8. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
6. Stir in raisins and dried apricots. Taste and adjust seasoning.
7. Secure pressure cooker lid again. Make sure pressure release valve is in up
(closed) position. Bring back to pressure for 10 minutes.
PRESENTATION
Cut ribs into serving-size portions. Serve on a platter with extra sauce for dipping.
8. After 10 minutes, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
9. Serve warm over couscous or with your favorite accompaniment.
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STUFFED FLANK STEAK
STUFFED ARTICHOKES
INGREDIENTS
Serves 4
1 (2 -3 pound) flank steak
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
4 strips lean bacon
INGREDIENTS
1 cup beer
2 tablespoons lemon juice
1 pinch salt
4 slices ham
4 slices provolone cheese
4 large hard-cooked eggs, cut in half
10 jumbo stuffed green olives
1 large red bell pepper, julienned
2 tablespoons fresh parsley, chopped
3 cups beef broth
1 large onion, quartered
1 whole bay leaf
butcher's twine
4 jumbo artichokes
2 cloves garlic, minced
2 tablespoons fresh mint leaf, or basil
1 cup fresh bread crumbs
2 tablespoons olive oil
1 tablespoon parmesan cheese
1 teaspoon salt
1 teaspoon fresh ground pepper
METHOD
METHOD
1. Place beer, lemon juice and salt in uncovered pressure cooker.
1. On cutting board, use a sharp knife to butterfly the flank steak right through the
center. Be careful to keep both thin slices attached. Season steak with salt and
pepper and cover with plastic wrap. Tenderize the meat by hitting it evenly with a
tenderizing mallet or heavy fry pan.
2. Trim artichokes by removing the stem and trimming the outer sharp tips. Let
chokes soak upside down in the lemon liquid.
3. In a food processor or by hand combine the remaining ingredients.
4. Turn the artichokes tips pointing up. Stuff tops with breadcrumb mixture.
5. Secure pressure cooker lid.
2. Remove plastic wrap and begin to assemble the roll. First lay all four strips of
bacon on flank lengthwise. Top with ham slices and then cheese slices. Place
eggs flat side down on top of the cheese. (Form a single row.) Lay the olives in a
row next to eggs. Lay the pepper slices in a row lengthwise next to olives.
Sprinkle with parsley. Roll the flank steak up lengthwise. Secure roll with butchers
twine. Tuck ends of roll into center before continuing to tie. Tie a knot every 2-3
inches, then one long tie lengthwise.
6. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 15 minutes.
7. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
3. Preheat pressure cooker to 400°. Add beef broth, onion and bay leaf.
4. Place entire rolled flank into pot and secure pressure cooker lid.
8. Test artichoke for doneness by pulling out one of the leaves and insure it is
tender. If not, re-cover and bring back to pressure for 5 more minutes.
5. When pressure indicator pops up, reduce temperature to 225-250°. Set a kitchen
timer for 45 minutes.
PRESENTATION
Stuffed artichokes make a great appetizer, or as a vegetarian main course. You may
also top with half a cup of lump crabmeat after cooking and drizzle with warm butter
and a squeeze of lemon juice.
6. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove lid.
7. Remove roast and refrigerate. Reserve liquid for serving.
PRESENTATION
Allow the flank roll to chill completely; this makes the roll set up and cut beautifully.
Cut into 1 1/2-inch slices. Each slice will look like a work of art. Serve cold on beautiful
lettuce leaves with mustard on the side. Or, after slicing, you may reheat and serve
with heated reserved juices. Either way, your guests will be very pleased.
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BRAISED RED CABBAGE
CHICKEN STOCK
Serves 12
INGREDIENTS
3 pounds chicken bones, coarsely chopped
1 small carrot, peeled and quartered
1 medium onion, peeled and quartered
1 small celery stalk, cut into 2" pieces
1 small leek, cleaned, trimmed and cut into 2" pieces
1 sprig fresh thyme
1 bay leaf
1/4 teaspoon black peppercorn
4 cups water
INGREDIENTS
1/4 cup peanut oil
1 medium red onion, sliced
1 cup brown sugar
2 Granny Smith apples, sliced
1/2 cup red wine vinegar
2 cups red wine
2 cups orange juice
1 cinnamon stick
3 teaspoons ground ginger
Salt and pepper, to taste
4 pounds red cabbage, julienned
A few gold leaves for decoration (optional, available at specialty stores)
METHOD
1. Place all ingredients into the pressure cooker. Secure lid.
2. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 30 minutes.
METHOD
3. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
1. Preheat uncovered pressure cooker to 350°.
2. Add peanut oil and sauté red onion until translucent.
4. Strain stock and allow to cool. Refrigerate covered for up to 3 days. Discard the
hardened layer of fat before using.
3. Sprinkle in brown sugar and cook for a few minutes until it starts to caramelize.
4. Add sliced apples and deglaze with red wine vinegar. Bring mixture to a boil.
5. Add red wine, orange juice, cinnamon stick, ginger, salt, pepper and cabbage.
6. Secure pressure cooker lid.
7. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 15 minutes.
8. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
9. Test for seasoning. Serve as an accompaniment to your favorite pork dish.
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BEEF BOLOGNESE
MINESTRONE SOUP
Serves 6
INGREDIENTS
2 tablespoons extra virgin olive oil
1 pound lean ground beef
INGREDIENTS
kosher salt and fresh ground black pepper, to taste
2 shallots, minced
3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
4 slices pancetta (or bacon), chopped
2 stalks celery, thinly sliced
1/2 cup baby carrots
1 medium onion, peeled and chopped
1 medium carrot, peeled and chopped
1 stalk celery, trimmed and chopped
1/2 cup red wine
5 pounds roma tomatoes, cored, blanched, peeled, seeded and chopped
1/4 cup tomato paste
2 small potatoes, cubed
1 can (28 ounces) diced tomatoes in juice
2 cups liquid (white wine, stock or water)
1/2 cup dried great northern beans, washed
3 sprigs fresh thyme
1 tablespoon sugar
1 spice sachet (1 sprig of each: rosemary, basil, oregano and parsley; 1 bay leaf; and
1/2 teaspoon of whole black peppercorns, wrapped together in cheesecloth,
tied together in a bundle)
2 cups chicken stock
1 pinch red pepper flakes
salt
pepper
1/4 cup chopped fresh spinach
1 medium zucchini, halved and sliced
1/2 cup small pasta shells
METHOD
METHOD
1. Preheat uncovered pressure cooker to 350°.
1. Preheat uncovered pressure cooker to 250°. Add olive oil and sauté ground beef
until brown. Season with salt and pepper
2. Add oil and brown onion and pancetta in oil.
3. Add all other ingredients except pasta. Secure pressure cooker lid.
2. Add shallots, garlic, onion, carrot, and celery. Sauté another 2 minutes.
4. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 30 minutes.
3. Deglaze with red wine. Add tomatoes, tomato paste, sugar, sachet, stock, and
red pepper flakes. Season with salt and pepper to taste
5. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
4. Secure pressure cooker lid on pot.
5. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 15 minutes.
6. Check tenderness of beans. If beans are tender, add pasta to pot and check for
seasoning. Place lid back on pressure cooker and bring back to high pressure
for 8 minutes more. Again, release pressure before opening lid.
6. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
7. Taste and correct seasoning. Use as desired.
PRESENTATION
This low-calorie and lowfat soup is wonderful hot or cold. Try dropping a teaspoon of
fresh pesto and some olive oil in each bowl of soup right before serving.
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BEEF BURGUNDY
CREAM OF ROOT VEGETABLE SOUP
Serves 6
Serves 6
INGREDIENTS
6 cups chicken stock
INGREDIENTS
2 tablespoons olive oil
2 medium stalks celery, chopped
1 large leek white part only, sliced
1 large russet potato, peeled and chopped
1 large turnip, peeled and chopped
1/2 large rutabaga, peeled and chopped
2 medium parsnips, peeled and chopped
2 large carrots, peeled and chopped
2 tablespoons flat leaf parsley, chopped
1 teaspoon kosher salt
3 1/2 pounds lean beef stew meat, cut into 1-inch pieces
1 medium onion, chopped
3 cloves garlic, minced
3/4 pound button mushroom
1 large carrot, diced
3/4 pound pearl onions (If you cannot find fresh, substitute frozen)
2 cups dry red wine
2 cups beef stock
3 sprigs fresh thyme
1/2 teaspoon white pepper
1 whole bay leaf
1 pinch ground coriander
1 tablespoon flour
2 tablespoons whipping cream
1 tablespoon butter
1 tablespoon butter, room temperature
1 1/2 tablespoons tomato paste
1 tablespoon fresh parsley, chopped
salt and pepper, to taste
METHOD
1. Add stock and preheat uncovered pressure cooker to 300°.
METHOD
2. Add all vegetables, parsley, salt, pepper and coriander to the stock. Secure
pressure cooker lid.
1. Preheat uncovered pressure cooker to 200°.
2. Add oil and raise temperature to 300°. Add beef and chopped medium onion.
Cook until brown in uncovered pressure cooker.
3. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 10 minutes.
3. Add garlic, mushrooms, carrot, pearl onions, wine, stock, thyme and bay leaf.
4. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
4. Secure pressure cooker lid. Raise temperature to 400°. When the pressure
indicator pops up, reduce temperature to 225 -250°. Set a kitchen timer for 13
minutes.
5. With an immersion blender, puree the soup in the pan to the desired consistency.
6. Add cream and butter. Check for seasoning. Serve hot or cold.
5. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
PRESENTATION
6. Blend the flour with the room temperature butter until smooth in a small bowl.
Add a ladle full of hot broth to the butter mixer, mix until smooth. Add the butter
mixture into the hot stew, stirring constantly to evenly distribute.
This soup is delicious served with a dollop of sour cream and chopped green onions
on top.
7. Add tomato paste to stew. Bring the stock to a boil while stirring to blend in the
thickening ingredients.
8. Add fresh parsley and season to taste with salt and pepper.
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GREEK LEMON CHICKEN SOUP
CHOCOLATE SWIRL CHEESECAKE
Serves 6
Serves 8
INGREDIENTS
6 boneless skinless chicken breast halves, diced
INGREDIENTS
2 cups water
1 medium onion, chopped
1 cup powdered sugar
1 cup fresh spinach
6 cups chicken stock
3 packages (8 ounces each) cream cheese, softened
3 large eggs
1 cup Arborio rice
1 teaspoon vanilla extract
3 tablespoons cocoa powder, unsweetened
2 tablespoons fresh lemon rind, grated
Juice of 2 medium lemons (4 to 6 tablespoons)
1 teaspoon kosher salt
METHOD
1 teaspoon fresh ground pepper
1 tablespoon fresh chopped mint
2 large eggs, beaten
1. Place water in pressure cooker. Assemble rack in pressure cooker.
2. In a large mixing bowl with an electric mixer, cream together sugar and cream
cheese. Add eggs one at a time. Add vanilla.
METHOD
1. Preheat pressure cooker to 400°.
3. Remove 1 1/2 cups cream cheese mixture to another bowl. Add cocoa powder.
Mix until smooth.
2. Add all ingredients except eggs to pressure cooker.
3. Secure pressure cooker lid.
4. Prepare a springform pan by placing a sheet of parchment paper or foil over
bottom ring. Secure outer ring and spray with nonstick cooking spray. Alternate
scoops of plain and chocolate cheesecake mixture into prepared pan. Then swirl
through batter with a knife making an S pattern.
4. When pressure indicator pops up, reduce temperature to 225-250°. Set a kitchen
timer for 12 minutes.
5. Wrap springform pan well with aluminum foil to prevent steam and water from
seeping into pan. Place on rack in pressure cooker and secure lid.
5. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
6. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 300°. Set a kitchen timer for 30 minutes.
6. Beat eggs well, and slowly drizzle into hot soup while stirring with a large spoon.
When all eggs have been incorporated, soup is ready to eat.
7. When the cook time is finished, turn off pressure cooker. Leave cake in cooker
for another 30 minutes.
8. Refrigerate for at least 2 hours or until chilled through.
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WHITE CHOCOLATE CHEESECAKE
INGREDIENTS
2 packages (8 ounces each) cream cheese
1/2 cup powdered sugar
3 large eggs
1 tablespoon vanilla
1 pinch salt
KAHLUA CHOCOLATE CHIP
CHEESECAKE
INGREDIENTS
1 sleeve sugar-free chocolate wafers, crumbled
1/4 cup butter, melted
1/3 cups sugar
3 tablespoons powdered sugar
3 packages (8 ounces each) cream cheese, softened
3 large eggs
6 1-ounce squares white chocolate, melted in the microwave until smooth
2 cups water
1/2 cups sour cream
METHOD
1 small bottle coffee liqueur
3 tablespoons cornstarch
1 cup chocolate chips
1. Prepare a 7-inch springform pan by lining the bottom with parchment paper or
wax paper. Assemble the spring around the paper coated bottom. Spray the
interior of the pan with nonstick cooking spray.
2 cups water
2. In mixing bowl cream together sugar and cream cheese with an electric mixer
until smooth. Add eggs one at a time. Add vanilla, salt, and melted chocolate.
Pour cake mixture into prepared springform pan.
METHOD
1. Mix chocolate wafers with butter in a food processor. Press mixture into bottom
of a 7-inch springform pan, coated with nonstick cooking spray.
3. Pour 2 cups water into pressure cooker. Cover springform pan with a paper towel
and wrap entire springform pan with aluminum foil to prevent steam and water
from seeping into pan.
2. Beat sugars and cream cheese together in large bowl with electric mixer, until
smooth. Add eggs one at a time, incorporating well. Add sour cream, liqueur and
cornstarch. Mix well. Stir in chocolate chips
4. Place the smallest rack in the pressure cooker. Place pan in pressure cooker on
rack. Secure lid on cooker.
3. Pour mixture into springform pan. Wrap springform pan well with aluminum foil
to prevent steam and water from seeping into pan.
5. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 30 minutes.
4. Pour two cups of water into pressure cooker. Place rack in pressure cooker. Place
springform pan on rack. Secure lid on pressure cooker.
6. When cook cycle is complete, leave in the pressure cooker with heat off for an
additional 30 minutes.
5. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 300°. Set a kitchen timer for 30 minutes.
6. When cooking cycle is done, turn off heat and leave cake in pressure cooker for
another 30 minutes.
RASPBERRY SAUCE
7. Refrigerate for at least 2 hours or until chilled through.
INGREDIENTS
2 cups fresh or frozen raspberries
3 tablespoons granulated sugar
1 teaspoon lemon juice
METHOD
1. Place all the ingredients in a small saucepan on the stove. Cook for 10 -15
minutes over medium to high heat, until the sauce reduces. Press through a sieve
(if you choose) so the sauce is smooth. When cool, serve to decorate your desert
plate or drizzle over the white chocolate cheesecake.
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FLAN
COCONUT RICE PUDDING
Serves 5
INGREDIENTS
1 1/2 cups coconut milk
INGREDIENTS
3/4 cup sugar
1 1/2 cups milk
1/2 cup sugar
3 cups water
3 large eggs, beaten
1/4 teaspoon kosher salt
1 cups arborio rice
1 can (14 ounces) sweetened condensed milk
1 cup milk
1 tablespoon vanilla
1 tablespoon almond essence
1/2 cups golden raisins
1/4 teaspoon ground cinnamon, optional
METHOD
METHOD
1. In a nonstick skillet, melt sugar over medium heat until it becomes a caramel-like
1. Combine the coconut milk, milk, sugar and salt in uncovered pressure cooker.
color. Pour caramel evenly between 4 custard cups.
Set emperature to 350° and bring contents to boil.
2. Put water in pressure cooker and begin to heat at 400°.
3. Mix all other ingredients well and pour into prepared cups.
2. Add rice and almond essence. Stir until well blended.
3. line the arrows on the lid handles up with the inner pot handles.
4. Secure lid on pressure cooker.
4. Wrap each cup well with aluminum foil. Place on rack in pressure cooker. Secure
lid on pressure cooker.
5. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 300°. Set a kitchen timer for 8 minutes.
5. When pressure indicator pops up, set a kitchen timer for 15 minutes.
6. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
6. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
7. Remove custard cups from pot and refrigerate until ready to serve.
7. Stir in raisins and cinnamon until well incorporated. Cover and allow to cool for
10 minutes. Serve warm or cold.
8. To serve, run a knife around the inside of custard cup, place a plate over cup,
and invert flan onto plate.
NOTE: ALL RECIPES IN THIS
MANUAL USE 15 POUNDS
OF PRESSURE (15 PSI).
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LIMITED WARRANTY
Recipe Index
This warranty covers all defects in workmanship or materials in the mechanical and electrical
parts, arising under normal usage and care, in this product for a period of 12 months from
the date of purchase provided you are able to present a valid proof-of-purchase. A valid
proof-of-purchase is a receipt specifying item, date purchased, and cost of item. A gift receipt
with date of purchase and item is also an acceptable proof-of-purchase. Product is intended
for household use only. Any commercial use voids the warranty.
VEGETABLES
QUICK MEALS
Stuffed Artichokes . . . . . . . . . . . . . . .25
Braised Red Cabbage . . . . . . . . . . .26
14-Minute Pasta Meal . . . . . . . . . . .9
10-Minute Mexican Casserole . . . . .10
Chicken Picante . . . . . . . . . . . . . . . .11
Quick Chicken Pot Pie . . . . . . . . . . .12
SOUPS & SAUCES
This warranty covers the original retail purchaser or gift recipient. During the applicable
warranty period within normal household use, we will repair or replace, at our discretion,
any mechanical or electrical part which proves defective, or replace unit with a compa-
rable model.
Chicken Stock . . . . . . . . . . . . . . . . . .27
Beef Bolognese . . . . . . . . . . . . . . . .28
Minestrone Soup . . . . . . . . . . . . . . .29
Beef Burgundy . . . . . . . . . . . . . . . . .30
Cream of Root Vegetable Soup . . . .31
Greek Lemon Chicken Soup . . . . . .32
RICE DISHES
Paella . . . . . . . . . . . . . . . . . . . . . . . .13
Stuffed Peppers . . . . . . . . . . . . . . . .14
Spanish Rice . . . . . . . . . . . . . . . . . .15
Green Risotto . . . . . . . . . . . . . . . . .15
To obtain service under the terms of this warranty, call Toll Free (800) 275-8273.
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED WITHIN THE
UNITED STATES AND DOES NOT COVER:
MEAT DISHES
Anna’s Chili . . . . . . . . . . . . . . . . . . . .16
Apple Sage Cornbread Stuffed
Pork Chops . . . . . . . . . . . . . . . . .17
Lowfat BBQ Pork . . . . . . . . . . . . . . .18
Braciola . . . . . . . . . . . . . . . . . . . . . . .19
Corned Beef and Cabbage . . . . . . . .20
Pot Roast . . . . . . . . . . . . . . . . . . . . .21
Spicy Honey-Glazed Baby Pork
DESSERTS
* Damages from improper installation.
Chocolate Swirl Cheesecake . . . . . .33
White Chocolate Cheesecake . . . . .34
Raspberry Sauce . . . . . . . . . . . . . . .34
Kahlua Chocolate Chip Cheesecake . .35
Flan . . . . . . . . . . . . . . . . . . . . . . . . . .36
Coconut Rice Pudding . . . . . . . . . . .37
* Defects other than manufacturing defects.
* Damages from misuse, abuse, accident, alteration, lack of proper care and maintenance,
or incorrect current or voltage.
* Damage from service by other than an authorized dealer or service center.
This warranty gives you special legal rights and you may also have other rights to which
you are entitled which may vary from state to state.
Ribs . . . . . . . . . . . . . . . . . . . . . . .22
Lamb Tagine . . . . . . . . . . . . . . . . . . .23
Stuffed Flank Steak . . . . . . . . . . . . .24
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