Wolfgang Puck Electric Pressure Cooker BPCR0010 User Manual

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  
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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  
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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  
29  
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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  
33  
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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  
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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  
39  
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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 2pcs  
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  
41  
42  
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Recipe Notes  
Recipe Notes  
43  
44  
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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.  
45  
46  
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