Manual Cooks Essentials 99711 (page 13 of 16) (English)

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Cooking Times

You can use the remaining stock to make the risotto to go with these ribs. Place one cup

of cooked risotto on each plate and place two to three ribs per person on the risotto and

pour over the reserved stock and serve. You will get rave reviews.

Chicken Cacciatore (hunter style)

Usually a Cacciatore recipe calls for cut up chicken, and that's just fine. This whole

chicken Cacciatore recipe is the one we do on our TV shows every time we

demonstrate a pressure cooker.

Serves: 6

1 3 to 5 pound chicken (You can cut them

/3 cup dry white wine

up if you wish, but they will easily pull 1 28-ounce can crushed tomatoes

apart when done.) 1 cup onions, chopped

2 tablespoons olive oil 1 teaspoon salt

2 cloves garlic, thinly sliced

/4 teaspoon black pepper

8 small white mushrooms, thinly sliced 1 tablespoon minced parsley

2 cups cooked white rice

Place oil in a skillet and heat until the oil is very hot. Heat the olive oil to almost

smoking. Add the chickens one at a time, or a few pieces at a time and turn until

golden brown. Set aside on a large plate that can collect the juices. Add the onion,

garlic, and mushrooms. Add the wine to deglaze. Cook for 2 minutes, add the browned

chicken and the collected juices to cooker

. Add tomatoes, salt and pepper. Set the cooker

Chicken for 20 minutes (see pages 7-8 for directions). Let the pressure release

naturally about 10 minutes. Unlock and remove the cover. Transfer to a serving platter

and garnish with the parsley. Serve with the rice.

Glazed Carrots

There is something about a pressur

e cooker that cooks carrots like no other method can.

Serves: 6

6 large carrots, peeled 2 teaspoons brown sugar

1 can chicken broth 2 tablespoons sweet butter

1 teaspoon Italian seasoning Salt and pepper to taste

Slice the car

rots into

/2 inch thick pieces. Add the car

rots, chicken broth and Italian

seasoning to a steamer basket and place in the cooker. Lock the lid in place and set the

cooker to

egetable

for 5 minutes (Go to pages 7-8 for instr

uctions).

Quick release the pressure, unlock the lid, and remove the basket of carrots. Pour out the

broth (the broth can be refrigerated and used for other recipes). Place oil in a skillet and

heat until the oil is very hot. Add the carrots to the skillet, along with the brown sugar

and butter. Stir the mixture together gently until the carrots are coated with the

butter and the sugar has dissolved. Sauté for about 2 minutes until the carrots start to

High Pressure (15psi)

Potatoes

Pieces, slices 5-8 mins

Whole, small 5-8 mins

Whole, medium 10-12 mins

Rice

Brown 15-20 mins

White 5-7 mins

Spinach, fresh 2-3 mins

Squash

Fall, 1” chunks 4-6 mins

Summer, sliced 1-2 mins

Meat and Poultry

Beef, Pork, Lamb (1-2” cubes) 15-20 mins

Beef/Veal

Roast, brisket 50-60 mins

Shank 1

/2” thick 25-35 mins

Meatballs, browned 8-10 mins

Lamb, boneless roast 45-55 mins

Pork

Loin roast 40-50 mins

Smoked butt 20-25 mins

Ham shank 30-40 mins

Chicken

Boneless breast, thigh 8-10 mins

Pieces 10-12 mins

Whole 15-20 mins

Turkey breast, whole 30-40 mins

Fish

Steaks, fillets

/4” 4 mins

1”

5 mins

/4”

6 mins

/2”

7 mins

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Cooks Essentials 99711 Manual

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