I M P O R T A N T N O T I C E
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 service is required.
Wolfgang Puck
10 Quart Electric Pressure Cooker / Stockpot
Use and Care
W.P. APPLIANCES, INC. Toll Free (800) 275-8273
Model BPCR0010 Printed in China REV 2.0
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary
to Wolfgang Puck World Wide.
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Table of Contents
Important Safeguards
1
2
Before Your First Use
About Wolfgang Puck
Know Your Electric Pressure Cooker
About Pressure Cooking
Additional Safety Tips
Using Your Pressure Cooker
Helpful Hints
3
7
7
7
8
Wolfgang Puck,
owner of the famous
Spago restaurants and
9
one of the most influential
chef-restauranteurs in
America, is credited
with reviving California’s
rich culinary heritage.
Care & Cleaning
10
11
Recipes
His cooking innovations,
a result of blending
fresh California ingredients with his classical French techniques, are
enjoyed by world leaders, stars and fellow chefs alike. He established
other trend-setting restaurants like Postrio in San Francisco, Chinois
on Main in Santa Monica, Granita, Vert and Trattoria del Lupo. Home
chefs can also share Mr. Puck’s talents through his cookbooks and,
of course, through his appliances!
Pressure Cooker Cooking Chart
Limited Warranty
41
46
Contact Information
back cover
3
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Know Your
Electric Pressure Cooker
• Pressure Cooker Lid
• Pressure Release Valve
• Pressure Indicator
• with tempered glass lid
• Pressure Regulator
Controls and maintains pressure and
indicates when the pressure or PSI -
usually 15 pounds - is reached.
• Lid Release
• Sealing Gasket
Forms a pressure-tight seal 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
5
6
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About Pressure Cooking
Using Your Pressure Cooker
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.
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.
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.
2
3
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.
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).
4
5
Plug power cord into unit first and then into a 120-volt 60 Hz AC
only outlet.
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.
Additional Safety Tips
Always keep hands and face away from steam release valve
6
7
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.
•
•
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.
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.
•
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.
8
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.
•
•
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.
7
8
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Helpful Hints
Helpful Hints (cont.)
•
•
Read this manual thoroughly and follow all recommendations.
•
•
For faster cooking times on rice or vegetables, bring the liquid to a
boil before adding the ingredients. Then secure lid and lower temperature.
Start timing once pressure is reached. Immediately reduce heat to
just maintain that pressure.
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.
•
•
•
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.
•
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.
•
•
Always check to make sure your gasket and float valve are clean and
in good working order.
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.
•
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.
•
•
•
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.
•
•
Many different cooking liquids can be used in a pressure cooker:
wine, beer, bouillon, fruit juices, water and more.
After becoming familiar with your pressure cooker, you can
convert conventional 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.
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).
For best results translating recipes from other pressure cookers that
call for pressure of 12 PSI or higher always cook at 375. Use 2 cups of
liquid for recipes 15 minutes or less, 3 cups liquid for 16 - 30 minutes,
and 4 - 5 cups for recipes over 60 minutes.
•
•
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.
Care & Cleaning
1
Allow pressure cooker to cool completely before cleaning. Unplug
the power cord from the outlet and then from the pressure cooker.
•
•
Generally speaking, pressure cookers cook foods in about 1/3 the
time of conventional cooking methods.
2
3
4
The pressure cooker pan, gasket and lid can be washed by hand with
warm, soapy water or in the dishwasher. Dry all parts thoroughly.
As a general rule, increase cooking times by about ten percent when
cooking in high altitudes over 3,500 feet.
If necessary, wipe the power cord and temperature dial clean with a
damp cloth. Dry thoroughly. Never immerse the power cord or plug.
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.
9
10
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Recipe Index
Coconut Rice Pudding
4 servings
Quick Meals
Vegetables
14-Minute Pasta Meal . . . . . . . . . . .18
10-Minute Mexican Casserole . . . . .19
Chicken Picante . . . . . . . . . . . . . . . . .22
Quick Chicken Pot Pie . . . . . . . . . . .23
Stuffed Artichokes . . . . . . . . . . . . . . .32
Braised Red Cabbage . . . . . . . . . . .29
INGREDIENTS
1 1/2 cups coconut milk
1 1/2 cups milk
1/2 cup sugar
1/4 teaspoon kosher salt
1 cups arborio rice
1 tablespoon almond essence
1/2 cups golden raisins
1/4 teaspoon ground cinnamon, optional
Soups & Sauces
Chicken Stock . . . . . . . . . . . . . . . . . . .28
Beef Bolognese . . . . . . . . . . . . . . . . .25
Minestrone Soup . . . . . . . . . . . . . . . .24
Beef Burgundy . . . . . . . . . . . . . . . . . . .21
Rice Dishes
Paella . . . . . . . . . . . . . . . . . . . . . . . . . .26
Stuffed Peppers . . . . . . . . . . . . . . . .27
Spanish Rice . . . . . . . . . . . . . . . . . . .30
Green Risotto . . . . . . . . . . . . . . . . . .30
METHOD
Cream of Root
Vegetable Soup . . . . . . . . . . . . . . .20
1
Combine the coconut milk, milk, sugar and salt in uncovered
pressure cooker. Set temperature to 350° and bring contents
to boil.
Greek Lemon Chicken Soup . . . . . . .17
Meat Dishes
2
3
4
5
Add rice and almond essence. Stir until well blended.
line the arrows on the lid handles up with the inner pot handles.
Secure lid on pressure cooker.
Desserts
Anna’s Chili . . . . . . . . . . . . . . . . . . . . . .31
Chocolate Swirl Cheesecake . . . . . .16
White Chocolate Cheesecake . . . . .15
Raspberry Sauce . . . . . . . . . . . . . . . .15
Apple Sage Cornbread Stuffed
Pork Chops . . . . . . . . . . . . . . . . . . .34
Lowfat BBQ Pork . . . . . . . . . . . . . . . .35
Braciola . . . . . . . . . . . . . . . . . . . . . . . .38
Corned Beef and Cabbage . . . . . . .39
Pot Roast . . . . . . . . . . . . . . . . . . . . . .40
Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 300°. Set a kitchen timer for 8 minutes.
Kahlua Chocolate
Chip Cheesecake . . . . . . . . . . . . . . .14
6
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.
Flan . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13
Coconut Rice Pudding . . . . . . . . . . . .12
Spicy Honey-Glazed
Baby Pork Ribs . . . . . . . . . . . . . . . .37
Stir in raisins and cinnamon until well incorporated. Cover and allow
to cool for 10 minutes. Serve warm or cold.
Lamb Tagine . . . . . . . . . . . . . . . . . . . .36
Stuffed Flank Steak . . . . . . . . . . . . .33
Recipe courtesy Wolfgang Puck
11
12
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Flan
Kahlua Chocolate Chip
Cheesecake
4 servings
5 servings
INGREDIENTS
INGREDIENTS
1 sleeve sugar-free chocolate wafers, crumbled
1/4 cup butter, melted
3/4 cup sugar
3 cups water
1/3 cups sugar
3 large eggs, beaten
3 tablespoons powdered sugar
3 packages (8 ounces each) cream cheese, softened
3 large eggs
1 can (14 ounces) sweetened condensed milk
1 cup milk
1 tablespoon vanilla
1/2 cups sour cream
1 small bottle coffee liqueur
3 tablespoons cornstarch
1 cup chocolate chips
METHOD
1
In a nonstick skillet, melt sugar over medium heat until it becomes
a caramel-like color. Pour caramel evenly between 4 custard cups.
3 cups water
2
3
4
Put water in pressure cooker and begin to heat at 400°.
Mix all other ingredients well and pour into prepared cups.
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.
Wrap each cup well with aluminum foil. Place on rack in pressure
cooker. Secure lid on pressure cooker.
5
6
When pressure indicator pops up, set a kitchen timer for 12 minutes.
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
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
4
5
6
7
Pour mixture into springform pan. Wrap springform pan well with
aluminum foil to prevent steam and water from seeping into pan.
7
8
Remove custard cups from pot and refrigerate until ready to serve.
To serve, run a knife around the inside of custard cup, place a plate
over cup, and invert flan onto plate.
Pour two cups of water into pressure cooker. Place rack in pressure
cooker. Place springform pan on rack. Secure lid on pressure cooker.
Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 300°. Set a kitchen timer for 30 minutes.
Recipe courtesy Wolfgang Puck
When cooking cycle is done, turn off heat and leave cake in pressure
cooker for another 30 minutes.
Refrigerate for at least 2 hours or until chilled through.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
13
14
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White Chocolate Cheesecake
Chocolate Swirl Cheesecake
6 servings
8 servings
INGREDIENTS
INGREDIENTS
2 packages (8 ozs) cream cheese
1/2 cup powdered sugar
3 large eggs
3 cups water
1 cup powdered sugar
3 packages (8 ounces each) cream cheese, softened
3 large eggs
1 pinch salt
6 1-oz squares white chocolate,
melted in the microwave until
smooth
1 tablespoon vanilla
1 teaspoon vanilla extract
3 cups water
3 tablespoons cocoa powder, unsweetened
METHOD
METHOD
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.
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.
2
3
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.
3
Remove 1 1/2 cups cream cheese mixture to another bowl.
Add cocoa powder. Mix until smooth.
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.
Pour 3 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.
4
5
6
Place the smallest rack in the pressure cooker. Place pan in pressure
cooker on rack. Secure lid on cooker.
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.
Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 250°. Set a kitchen timer for 30 minutes.
When cook cycle is complete, leave in the pressure cooker with heat
off for an additional 30 minutes.
6
7
8
Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 300°. Set a kitchen timer for 30 minutes.
When the cook time is finished, turn off pressure cooker. Leave cake
in cooker for another 30 minutes.
Raspberry Sauce
Refrigerate for at least 2 hours or until chilled through.
INGREDIENTS
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
15
16
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Greek Lemon Chicken Soup
14-Minute Pasta Meal
6 servings
4 servings
INGREDIENTS
INGREDIENTS
6 boneless skinless chicken breast halves, diced
1 medium onion, chopped
2 cups liquid (beef or chicken stock, wine or water)
1 jar (26 ounces) favorite pasta sauce
1 cup fresh spinach
6 cups chicken stock
1 pound frozen ground meat (beef, turkey, or chicken)
1 1/2 cups uncooked penne pasta
1/2 cup Arborio rice
1/4 cup shredded Parmesan and mozzarella cheeses
2 teaspoons fresh herbs (basil, oregano, parsley)
Crushed red pepper flakes, optional
2 tablespoons fresh lemon rind, grated
Juice of 2 medium lemons (4 to 6 tablespoons)
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1 tablespoon fresh chopped mint
2 large eggs, beaten
METHOD
1. Preheat uncovered pressure cooker to 400°.
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.
METHOD
1
Preheat pressure cooker to 400°.
2
3
4
Add all ingredients except eggs to pressure cooker.
Secure pressure cooker lid.
5. Keep temperature set to 400°. When pressure indicator pops up,
reduce temperature to 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.
When pressure indicator pops up, reduce temperature to 250°.
Set a kitchen timer for 12 minutes.
5
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. 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.
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.
In a pinch for dinner in a snap?
Use frozen meat, uncooked pasta noodles, and bottled pasta sauce
for the ultimate in convenience cooking.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
17
18
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10-Minute Mexican
Chicken Casserole
Cream of Root Vegetable Soup
6 servings
4 Servings
INGREDIENTS
INGREDIENTS
2 cups chicken stock
6 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
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
METHOD
1
Place all ingredients in pressure cooker and secure pressure
cooker lid.
1/2 teaspoon white pepper
1 pinch ground coriander
2 tablespoons whipping cream
1 tablespoon butter
2
3
Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 250°. Set a kitchen timer for 10 minutes.
When time is up, turn temperature dial to off. Flip the pressure
release valve to release pressure. After pressure is released (approxi-
mately 2 minutes), remove the lid.
METHOD
1
Add stock and preheat uncovered pressure cooker to 300°.
PRESENTATION
2
Add all vegetables, parsley, salt, pepper and coriander to the stock.
Secure pressure cooker lid.
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.
3
Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 250°. Set a kitchen timer for 10 minutes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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.
5
6
With an immersion blender, puree the soup in the pan to the desired
consistency.
Add cream and butter. Check for seasoning. Serve hot or cold.
PRESENTATION
This soup is delicious served with a dollop of sour cream and chopped
green onions on top.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
19
20
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Beef Burgundy
Chicken Picante
6 servings
4 servings
INGREDIENTS
INGREDIENTS
2 tablespoons olive oil
3 1/2 pounds lean beef stew meat, cut into 1-inch pieces
1 medium onion, chopped
15 boneless, skinless chicken tenders
2 cups low sodium chicken broth
1 jar (16 ounces) medium salsa
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 whole bay leaf
1 tablespoon flour
1 tablespoon butter, room temperature
1 1/2 tablespoons tomato paste
1 tablespoon fresh parsley, chopped
salt and pepper, to taste
METHOD
1
Place all ingredients in pressure cooker.
Secure lid on pressure cooker.
2
3
Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 250°. Set a kitchen timer for 10 minutes.
4
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.
Turn heat to high, and reduce sauce to thicken.
PRESENTATION
METHOD
This is great served over nachos, in burritos, or quesadillas.
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.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
3
Add garlic, mushrooms, carrot, pearl onions, wine, stock, thyme
and bay leaf.
4
Secure pressure cooker lid. Raise temperature to 400°. When the
pressure indicator pops up, reduce temperature to 250°. Set
a kitchen timer for 13 minutes.
5
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.
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.
7
8
Add tomato paste to stew. Bring the stock to a boil while stirring to
blend in the thickening ingredients.
Add fresh parsley and season to taste with salt and pepper.and serve
immediately. Let your guests serve themselves.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
21
22
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Quick Chicken Pot Pie
Minestrone Soup
6 Servings
6 Servings
INGREDIENTS
INGREDIENTS
1 package (10 ounces) frozen puff pastry
2 cups chicken stock
15 whole frozen chicken tenders
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
3 tablespoons olive oil
1 large onion, chopped
4 slices pancetta (or bacon), chopped
2 stalks celery, thinly sliced
1/2 cup baby carrots
2 small potatoes, cubed
1 can (28 ounces) diced tomatoes in juice
4 cups liquid (white wine, stock or water)
1/2 cup dried great northern beans, washed
3 sprigs fresh thyme
METHOD
1
Bake puff pastry according to package directions.
Preheat uncovered pressure cooker to 375°.
2
3
salt and pepper
1/4 cup chopped fresh spinach
1 medium zucchini, halved and sliced
1/2 cup small pasta shells
Add chicken stock, chicken tenders and pearl onions. Secure
pressure cooker lid.
4
5
Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 250°. Set a kitchen timer for 10 minutes.
METHOD
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
3
4
Add oil and brown onion and pancetta in oil.
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.
Add all other ingredients except pasta. Secure pressure cooker lid.
Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 250°. Set a kitchen timer for 30 minutes.
5
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.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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.
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.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
23
24
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Beef Bolognese
Paella
6 Servings
4 Servings
INGREDIENTS
INGREDIENTS
2 tablespoons extra virgin olive oil
1 pound lean ground beef
kosher salt and fresh ground black pepper, to taste
2 shallots, minced
2 cups water
3/4 cup white wine
1 small onion, chopped
1 clove garlic, minced
2 cloves garlic, minced
12 large shrimp, peeled and deveined
12 small clams, scrubbed
12 black mussels, scrubbed
18 strands saffron threads, or pinch sazon seasoning
1 cube chicken bouillon
1 medium onion, peeled and chopped
1 medium carrot, peeled and chopped
1 stalk celery, trimmed and chopped
1 cup red wine
5 pounds roma tomatoes, cored, blanched, peeled, seeded and chopped
1/4 cup tomato paste
1 pinch black pepper
1 pinch red pepper, ground
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
1/4 cup tender young peas, fresh or frozen
2 tablespoons red pimiento
2 tablespoons fresh parsley
1 cup arborio rice
METHOD
1 pinch red pepper flakes
1
Bring water to a boil in uncovered pressure cooker. Add all other
ingredients. Working quickly, secure the pressure cooker lid.
METHOD
2
3
Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 250°. Set a kitchen timer for 6 minutes.
1
Preheat uncovered pressure cooker to 250°. Add olive oil and sauté
ground beef until brown. Season with salt and pepper
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
3
Add shallots, garlic, onion, carrot, and celery.
Sauté another 2 minutes.
Deglaze with red wine. Add tomatoes, tomato paste, sugar, sachet,
stock, and red pepper flakes. Season with salt and pepper to taste
4
Stir rice once and serve.
4
5
Secure pressure cooker lid on pot.
PRESENTATION
Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 250°. Set a kitchen timer for 15 minutes.
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.
6
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.
Recipe Courtesy Wolfgang Puck
Taste and correct seasoning. Use as desired.
Recipe Courtesy Wolfgang Puck
25
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Stuffed Peppers
Chicken Stock
4 Servings
4 Servings
INGREDIENTS
INGREDIENTS
1 pound ground beef
1 cup cooked Spanish rice
1/2 cup mozzarella cheese
4 medium peppers, cut off stem top and remove the insides
3 boullion cubes
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
3 cups water
1 can (14.5 ounces) tomato sauce
4 medium peppers, cut off stem top and remove the insides
1 bay leaf
1/4 teaspoon black peppercorn
4 cups water
METHOD
METHOD
1
Combine beef, rice and cheese. Mix well.
1
Place all ingredients into the pressure cooker. Secure lid.
2
Place meat and rice mixture inside pepper shells. Place stuffed
peppers in pressure cooker. Secure lid.
2
Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 250°. Set a kitchen timer for 30 minutes.
3
Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 250°. Set a kitchen timer for 12 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
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.
4
Strain stock and allow to cool. Refrigerate covered for up to 3 days.
Discard the hardened layer of fat before using.
5
Increase temperature to 400° and reduce beef broth in uncovered
pressure cooker. Add tomato sauce. Season to taste.
Recipe Courtesy Wolfgang Puck
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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Braised Red Cabbage
Green Risotto
12 Servings
6 Servings
INGREDIENTS
INGREDIENTS
1/4 cup peanut oil
1/2 cup olive oil
1 medium red onion, sliced
1 cup brown sugar
1 medium onion, finely chopped
1 1/2 cups arborio rice
2 Granny Smith apples, sliced
1/2 cup red wine vinegar
2 cups red wine
4 cups chicken stock
1 cup leaves fresh spinach, pureed
1 teaspoon salt
2 cups orange juice
1 cinnamon stick
METHOD
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)
1
Preheat uncovered pressure cooker to 350°.
2
3
4
Add oil and sauté onion until tender.
Add remaining ingredients to pressure cooker; secure pressure cooker lid.
Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 250°. Set a kitchen timer for 8 minutes.
METHOD
1
Preheat uncovered pressure cooker to 350°.
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.
2
3
Add peanut oil and sauté red onion until translucent.
Sprinkle in brown sugar and cook for a few minutes until it starts
to caramelize.
4
5
Add sliced apples and deglaze with red wine vinegar. Bring mixture
to a boil.
Spanish Rice
Add red wine, orange juice, cinnamon stick, ginger, salt, pepper
and cabbage.
4 Servings
6
7
Secure pressure cooker lid.
INGREDIENTS
Set temperature to 400°. When pressure indicator pops up,
reduce temperature to 250°. Set a kitchen timer for 10 minutes.
1 can (14.5 ounces) stewed tomatoes
1 can (14.5 ounces) chicken broth
1 teaspoon olive oil
8
9
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 cups regular long-grain rice
Test for seasoning. Serve as an accompaniment to your
favorite pork dish.
METHOD
1
Place all ingredients in pressure cooker.
Secure the pressure cooker lid.
2
3
Recipe Courtesy Wolfgang Puck
Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 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.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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Anna’s Chili
Stuffed Artichokes
10 Servings
4 Servings
INGREDIENTS
INGREDIENTS
1/4 cup olive oil
1 cup water
2 pounds ground beef
1 pound ground pork
1 cup onion, chopped
3 cloves garlic, minced
1 cup beer
2 tablespoons lemon juice
1 pinch salt
4 jumbo artichokes
3 tablespoons Chipotle chile powder
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon oregano
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 paprika
1 can (28 ounces) crushed tomatoes
3 cups beef or chicken stock
8 ounces dark beer
1 teaspoon fresh ground pepper
3 tablespoons tomato paste
3 tablespoons masa harina (corn flour)
1 can (15 ounces) red kidney beans
salt and pepper, to taste
METHOD
1
Place beer, water, lemon juice and salt in uncovered pressure cooker.
2
Trim artichokes by removing the stem and trimming the outer sharp
tips. Let chokes soak upside down in the lemon liquid.
METHOD
3
4
5
6
In a food processor or by hand combine the remaining ingredients.
Turn the artichokes tips pointing up. Stuff tops with breadcrumb mixture.
Secure pressure cooker lid.
1
Heat uncovered pressure cooker to 350°. Add olive oil.
2
Add ground beef and pork; sauté until browned. Remove meat and
set aside.
Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 250°. Set a kitchen timer for 15 minutes.
3
Add onions and seasonings (garlic through paprika) to pressure
cooker and sauté until onions are translucent.
7
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.
4
Return meat to pan. Add crushed tomatoes, stock, beer and tomato
paste, stirring to mix well.
5
6
Secure pressure cooker lid.
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.
Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 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.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
8
9
Add the tomato paste, masa harina and beans and stir.
Simmer uncovered on low temperature for another 10 minutes or
until thickened. Season with salt and pepper.
Recipe courtesy Anna Barros,
Wolfgang Puck HSN Food Stylist Coordinator
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Stuffed Flank Steak
Apple-Sage Cornbread
Stuffed Pork Chops
6 Servings
INGREDIENTS
4 Servings
1 (2 -3 pound) flank steak
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
4 strips lean bacon
4 slices ham
4 slices provolone cheese
4 large hard-cooked eggs, cut in half
10 jumbo stuffed green olives
1 lg red bell pepper, julienned
2 Tbs fresh parsley, chopped
3 cups beef broth
1 cup water
1 large onion, quartered
1 whole bay leaf
INGREDIENTS
1/8 teaspoon dry sage
1 Tbs fresh parsley (or 1 tsp dried)
2 cups chicken broth, divided
1 cup water
4 large potatoes
4 cups green beans, rinsed,
stems removed
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
butcher's twine
METHOD
2 Tbs butter, room temperature
2 Tbs flour
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.
METHOD
1
Season pork chops with salt and pepper.
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.
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.
3
4
Add chopped onion to pot. Season with salt and pepper and cook
until tender.
Place cooked onion into large mixing bowl. Add stuffing mix, diced
apple, celery seed, garlic salt, sage, fresh parsley and 2 tablespoons
chicken broth and water. 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.
3
Preheat pressure cooker to 400°. Add beef broth, water, onion and
bay leaf.
5
6
Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 250°. Set a kitchen timer for 15 minutes.
4
5
Place entire rolled flank into pot and secure pressure cooker lid.
When pressure indicator pops up, reduce temperature to 250°.
Set a kitchen timer for 45 minutes.
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
7
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 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.
Remove roast and refrigerate. Reserve liquid for serving.
8
9
Mix butter and flour well so that it forms a paste.
PRESENTATION
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.
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.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Recipe courtesy of Iside Tortosa
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Low Fat BBQ Pork
Lamb Tagine
4 Servings
6 Servings
INGREDIENTS
INGREDIENTS
2 whole pork tenderloins, cut into thin slices
1 tablespoon olive oil
4 tablespoons (1/2 stick) sweet butter
2 tablespoons curry powder
1 cup chicken stock
1 bay leaf
1 cup barbecue sauce
1 cup water
salt and pepper to taste
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
2 tablespoons tomato paste
3 cups lamb, veal or chicken brown stock
1 tablespoon brown sugar
1/2 cup golden raisins
1/2 cup chopped dried apricots
METHOD
1
Season meat slices with salt and pepper.
Preheat uncovered pressure cooker to 400°.
Add olive oil and brown pork slices on both sides.
Add chicken stock and water.
2
3
4
5
6
Secure the pressure cooker lid.
Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 250°. Set a kitchen timer for 12 minutes.
METHOD
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.
1
Preheat uncovered pressure cooker to 350°. Melt butter in the inner
pot. Stir in 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.
Add barbeque sauce to the pot, taste for seasoning. If sauce is too
thin, continue to boil to evaporate liquid.
3
Secure pressure cooker lid.
4
Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 250°. Set a kitchen timer for 20 minutes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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
7
Stir in raisins and dried apricots. Taste and adjust seasoning.
Secure pressure cooker lid again. Make sure pressure release valve is
in up (closed) position. Bring back to pressure for 10 minutes.
8
9
After 10 minutes, turn temperature dial to off. Flip the pressure
release valve to release pressure. After pressure is released, remove
the lid.
Serve warm over couscous or with your favorite accompaniment.
Recipe Courtesy Wolfgang Puck
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Spicy Honey-Glazed
Baby Pork Ribs
Braciola
4 Servings
4 Servings
INGREDIENTS
INGREDIENTS
6 tablespoons sesame oil
1 cup water
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
1 pound boneless round steak,
sliced into 1/4-inch thick pieces
(have butcher slice)
salt
pepper
fresh thyme leaves
8 slices prosciutto, sliced thin
8 slices provolone cheese
2 large hard-cooked eggs, sliced thin 1 teaspoon fresh basil chopped
3 tablespoons olive oil
1 medium bell pepper, julienned
1 pinch garlic powder
3 cloves garlic, minced
1 cup water
1/2 cup dry red wine
1 can (28 oz) diced tomatoes in juice
1 whole bay leaf
1 tablespoon fresh parsley, chopped
1 small can tomato paste
cooked ziti for 4
METHOD
METHOD
1
Cut the slab of ribs in half.
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
3
4
Heat uncovered pressure cooker to 300° for a few minutes; add oil.
Brown the ribs flesh side down one slab at a time.
Stack the ribs flesh side down in the pressure cooker and add
remaining ingredients.
2
3
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.
5
6
Secure the pressure cooker lid.
Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 250°. Set a kitchen timer for 15 - 20 minutes.
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.
7
8
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.
4
5
Keep temperature at 400°. When pressure indicator pops up, reduce
temperature to 250°. Set a kitchen timer for 25 minutes.
When time is up, turn temperature dial to off. Flip the pressure
release valve to release pressure. After pressure is released, remove
the lid.
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.
PRESENTATION
Cut ribs into serving-size portions.
Serve on a platter with extra sauce for dipping.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Recipe Courtesy Wolfgang Puck
37
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Corned Beef and Cabbage
Pot Roast
4 Servings
4 Servings
INGREDIENTS
INGREDIENTS
3 pounds corned beef brisket
1/4 cup beer
3 pounds beef roast (rump, California, London broil), trimmed of excess fat
1/2 tablespoon salt
2 cups beef stock
1 teaspoon pepper
2 cups water
1 teaspoon garlic powder
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 tablespoon olive oil
2 cups beef stock
2 cups water
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.
1 tablespoon flour
2
Place beer, beef stock, water, minced garlic, and onion in pressure
cooker and set temperature to 350°. Heat for a few minutes.
1 tablespoon butter, room temperature
METHOD
3
4
5
Rub corned beef with pickling spice and place in pressure cooker.
Secure lid on pressure cooker.
1
Season beef with salt, pepper and garlic powder.
Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 250°. Set a kitchen timer for 1 hour.
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, water, onion, garlic, thyme and celery.
4
Set temperature to 400°. When pressure indicator pops up, reduce temper-
ature to 250°. Set a kitchen timer for 50 minutes.
7
8
Add potatoes, cabbage and carrots to the pot.
5
6
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.
Place lid back on pot and bring back to pressure for 7 additional minutes.
Add potatoes and carrots to pot. Place pressure cooker lid back on and
bring to high pressure again for 7 minutes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
When cook cycle is complete, release pressure and remove pot roast to a
serving platter. Surround roast with vegetables.
8
9
With the lid off, set temperature to 400° and start to reduce liquid in pot.
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.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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Pressure Cooker Cooking Chart
Pressure Cooker Cooking Chart
Ingredient
Amt
Pressure Time
Liquid
Temp
Ingredient
Amt
Pressure Time
Liquid
Temp
Artichokes trimmed
Baby Back Ribs
3 Med
15
15
15
15
15
15
15
10 - 14 minutes
2 Cups
2 Cups
4 Cups
4 Cups
3 Cups
2 Cups
2 Cups
250°F
250°F
250°F
250°F
250°F
250°F
250°F
Pork Loin
2 Lbs
4 Lg
15
15
18 - 22 minutes
3 Cups
2 Cups
250°F
250°F
2 Slabs
15 - 20 minutes
10 - 12 minutes
7 minutes
Potatoes Baking
Potatoes Red Bliss
2 oz ea
15 minutes
Beans - Blk (soaked) 1 Cup
Beans - Lima
Beef Brisket
Beef Ribs
1 Cup
up to 20
15
5 - 7 minutes
2 Cups
250°F
3 Lbs
1 hour
Potatoes White
cubed
6 Whole
6 Med
25 - 30 minutes
13 - 15 minutes
3 Cups
3 Lbs
1 Cup
15
15
15
15
15
15
4 - 5 minutes
1.5 Cups
3 Cups
250°F
250°F
250°F
250°F
250°F
250°F
Beets
Rabbit, cut
25 - 30 minutes
10 - 12 minutes
45 - 50 minutes
6 - 8 minutes
Black Eyed Peas
( no soak)
Red Kidney
Rump Roast
Rutabagas, 2” pcs
Short Ribs
4.5 Cups
4 Cups
1.5 Cups
3 Cups
1 Cup
15
8 - 10 minutes
3 Cups
250°F
3 Lbs
2 Cups
3 Lbs
Boneless/Skinless Chicken pcs
frozen
4 Lbs
15
5
5 minutes
2 Cups
1 Cup
250°F
220°F
250°F
235°F
235°F
250°F
250°F
220°F
375°F
250°F
235°F
250°F
250°F
235°F
250°F
250°F
250°F
220°F
235°F
235°F
250°F
250°F
235°F
250°F
250°F
250°F
30 - 35 minutes
Broccoli flowerets
2 Cups
2 - 3 minutes
20 - 22 minutes
5 - 7 minutes
3 - 4 minutes
6 - 8 minutes
5 minutes
Shrimp Large
Brown Long Grain Rice1 Cup
15
10
10
15
15
5
2 Cups
1 Cup
(with or w/o shells) up to 30
10
15
15
10
10
1 - 2 minutes
2 Cups
3 Cups
3 Cups
2 Cups
2.5 Cups
235°F
250°F
250°F
235°F
235°F
Brussels Sprouts
Cabbage quartered
Cannelloni
2 Cups
1
Soy Bean
1 Cup
9 - 12 minutes
25 - 30 minutes
9 - 12 minutes
10 - 13 minutes
2 Cups
4 Cups
1 Cup
Spare Ribs
1 Slab
1 Cup
2 Cups
2 Cups
1 Cup
4 Whole
1 Whole
3 Lbs
1 Dz
Split Breast bone
Split Pea
in up to 6
1 Cup
Carrots 2” pcs
Cauliflower florets
Chick Peas
2 - 3 minutes
10 - 12 minutes
10 - 12 minutes
10 - 15 minutes
60 - 75 minutes
1 - 2 minutes
2 - 4 minutes
60 - 75 minutes
10 - 12 minutes
25 - 30 minutes
3 - 5 minutes
2 - 4 minutes
4 - 6 minutes
7 minutes
1 Cup
Squash - Acorn
halved
15
15
10
15
15
10
15
15
4 Cups
2 Cups
2 Cups
3 Cups
1 Cup
4 Halves
15
8 - 10 minutes
2 Cups
250°F
Chicken Legs
Chicken quartered
Chuck Roast
Clams in their Shells
Corn on the Cob
Corned Beef
Cornish Game Hens
Duck
Squash, Butternut
1/2” slices
8 Slices
2 Lbs
15
15
15
5
3 - 4 minutes
14 minutes
1.5 Cups
4 Cups
4 Cups
1 Cup
250°F
250°F
250°F
220°F
220°F
250°F
250°F
250°F
250°F
250°F
250°F
250°F
Squid 1” rings
Stew Meat 1” pcs
String Beans
Turkey breast
Turnips 1/2” slices
Veal Breast
3 Lbs
15 - 18 minutes
1 - 3 minutes
40 - 45 minutes
2 - 3 minutes
60 - 75 minutes
25 - 30 minutes
5 minutes
6 Whole
3 Lbs
2
1.5 Cups
3 Cups
2 Cups
4 Cups
1 Cup
1 Lb
5 - 5Lbs
3 Med
3 Lbs
5
4 Cups
1 Cup
15
15
15
15
15
15
15
5 Lbs Whole 15
3 Cups
3 Cups
2.5 Cups
2 Cups
3 Cups
5 Cups
Fish Fillets
2 - 6 oz
1 - 2” thick
1 - 2 Lbs
1 Cup
5
Veal Shanks( 8 oz ea) 3
Fish Steaks
10
10
15
15
10
1.5 Cups
2 Cups
4 Cups
3 Cups
2.5 Cups
2 Cups
1 Cup
White Basmati Rice
1 Cup
Fish Whole
White Long Grain Rice 1 Cup
5 minutes
Great Northern
Lamb shanks
Lentils
Whole Chicken
Wild Rice
3 Lbs
1 Cup
15 - 20 minutes
22 - 25 minutes
12 oz
25 - 30 minutes
10 - 12 minutes
2 - 3 minutes
2 - 3 minutes
6 - 8 minutes
1 Cup
Lobster
1-1/4 - 2 Lbs 15
15
Monkfish
Navy Beans
1 Cup
15
3 Cups
Octopus, whole baby
or 3” pieces
N/A
15
15
15
15
14 - 16 minutes
3 - 4 minutes
2 - 4 minutes
10 - 12 minutes
3 Cups
1 Cup
250°F
250°F
250°F
250°F
Okra large
2 Cups
2 Cups
1 Cup
Parsnips cubed
Pinto Beans
1.5 Cups
4 Cups
Pork Chops
(8-10 oz ea)
3 to 4
15
10 - 12 minutes
2 Cups
250°F
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42
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Recipe Notes
Recipe Notes
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Recipe Notes
Limited Warranty
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.
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 comparable model.
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:
•
•
•
Damages from improper installation.
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.
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