Presto Electric Pressure Cooker - Manual (Page 9)

9
Is it normal for the air vent/cover lock to rise up partially and drop back down when cooking first begins?
It is possible that the air vent/cover lock will move up and down slightly when cooking first begins. Do not be concerned. The air vent/
cover lock will remain in the up position once the cooker has sealed. However, if the air vent/cover lock continues to move up and down
or rises partially, tap it lightly with the tip of a knife. If it does not rise once you have tapped it, the following may be occurring:
1. The burner is not hot enough.
2. The cooker is not fully closed (see page 4).
3. There is insufficient liquid to form steam.
4. The gasket for the air vent/cover lock needs to be replaced (see page 7).
soups and sToCks
The pressure cooker is perfect for preparing delicious, nourishing soups and stocks in minutes instead of the hours taken by ordinary
methods.
Stocks form the base for most great soups and sauces, and you can even substitute a stock for water in many recipes to add extra flavor.
Traditionally, stocks are made by simmering bones and scraps for hours to extract all their flavor. with the pressure cooker, you can do
the same thing in just minutes by following the simple directions on the following pages.
we’ve also included a few favorite soup recipes and, if you have a favorite recipe of your own, try it in the pressure cooker using one of
the recipes in this book as your guide. If adding dry beans and peas, they must first be soaked according to directions on page 23. Do not
pressure cook soups containing barley, rice, pasta, grains, dry beans and peas which are not listed in the chart on page 24, and
dried soup mixes because they have a tendency to foam, froth, and sputter and could block the vent pipe.
Cooked barley, rice, grains, pasta, dry beans and peas which are not listed in the chart on page 24, and dried soup mixes should be added
to the soup after pressure cooking.
FOR SOUPS AND STOCKS, DO NOT FILL PRESSURE COOKER OVER ½ FULL!
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.
CHICKEN SOUP
1½ pounds chicken, cut into
serving pieces
4 cups water
½ cup sliced carrots
½ cup chopped onion
¼ cup chopped celery
1 teaspoon salt
¼ teaspoon black pepper
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 12 minutes with pressure regulator
rocking slowly. Let pressure drop of its own accord. Remove pieces of chicken from cooker and let cool. Remove meat from bones
and return meat to cooker. Heat through.
Nutrition Information Per Serving
4 servings
160 Calories, 8 g Fat, 54 mg Cholesterol
Delicious Soups From Chicken Soup...
CHICKEN SOUP STOCK — Strain Chicken Soup to make stock.
CHICKEN NOODLE SOUP — Bring soup to a boil. Add fine noodles and simmer, uncovered, 10 to 15 minutes. Salt and pepper to taste.
6 servings
CHICKEN DUMPLING SOUP — Mix together 1 beaten egg, ½ cup milk, and ½ teaspoon salt. Stir in 1 1 ⁄
8
cups flour. Drop mixture
from teaspoon into bubbling Chicken Soup in cooker. Simmer uncovered 6 minutes.
6 servings
CHICKEN RICE SOUP — Add 1 cup cooked rice to Chicken Soup. Heat through. Salt and pepper to taste.
6 servings