12
Grains
• Clean out any foreign particles. Rinse
them with warm water. Soak grains,
in four times their volume of warm
water for at least four hours before
cooking them, or if you prefer, leave
them to soak overnight. Do not add
salt, for this will harden grains and
prevent them from absorbing water.
• Do not leave rice to soak.
• After soaking remove floating grains
or shell.
• Drain the water off the grains.
• Rinse them in warm water (this also
applies to rice.)
• Cook each cupful of grains in the
quantity of water indicated.
• If you prefer, add salt to taste.
• Never fill the pressure cooker to more
than half of its capacity.
• After the cooking period, let the
pressure decrease naturally.
• Cooking times may vary depending on
the quality of the grains. If after the
recommended cooking time the grains
are still hard, continue cooking them
with the lid off. If necessary, add water.
• One cup of grains expands to
approximately two cup when cooked.
GRAINS APPROXIMATE COOKING PRESSURE
(1 cup) WATER QUANTITY TIME LEVEL
Rice, basmati 1 1/2 cups 5-7 minutes High
Rice, brown 1 1/2 cups 15-20 minutes High
Rice, long grain 1 1/2 cups 5-7 minutes High
Rice, wild 3 cups 22-25 minutes High
Meat
• Remove all the visible fat from the meat
or poultry. If you are preparing a
complete cut of meat or poultry, such
as a roast, cut it in such a way that it
fits in the cooker without touching the
sides. Meat and poultry cut up into
small pieces cooks more quickly.
• To achieve best results, brown the
meat with 2 to 3 spoonfuls of vegetable
or olive oil in the pressure cooker with
the lid off and before adding the other
ingredients. Do not overload the
pressure cooker. Brown meat in
batches if necessary. Drain off the
excess fat and begin as indicated in
the recipe.
• Always cook meat with at least 1/2
cupful of liquid.
If the cooking time
exceeds 15 minutes, use two cups of
liquid
. Meats with preservatives or
salted meats should be covered by the
water.
• Never fill the pressure cooker to more
than half its capacity.
• When you prepare a concentrated
stock or soup, put all the ingredients in
the pressure cooker and add water to
half its capacity.
• Exact cooking times vary depending
on the quality and quantity of the meat
which is cooked. Unless the recipe
indicates otherwise, the cooking times
given are for 3 lbs of meat or poultry.
Also, the larger the cut of meat, the
longer the cooking time will be.
• After the cooking time, let the pressure
decrease naturally.
• When you cook beef or poultry with
vegetables, begin by cooking the meat
in stock or another liquid. Subtract from
the cooking time recommended for the
meat, the cooking time of the
vegetable ingredient which takes
longest to cook. Pressure cook the
meat for this time. Eliminate the
pressure from the cooker using the
quick release method. Open the
cooker and add the vegetables.
Continue pressure cooking for the
cooking time recommended for the
vegetables. Check the seasoning. If
you want to add vegetables which
cook rapidly, such as peas or
mushrooms, do not pressure cook
them with the other vegetables. Add
