Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3
Important Information and Tips . . . . . . . . . . . . . . . . . . . . . . . . . .3
Parts & Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4
Pressure Cooking Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
Before Using Pressure Cooker . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Basic Cooking Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
The Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
How To Use Your Pressure Cooker . . . . . . . . . . . . . . . . . . . . . . . .8
Cooking Power Modes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
Care and Cleaning Instructions . . . . . . . . . . . . . . . . . . . . . . . . . .10
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20
TABLE OF CONTENTS
READ ALL INSTRUCTIONS & SAFETY INFORMATION CAREFULLY
BEFORE USING YOUR PRESSURE COOKER
Chili
1/2 lb. ground beef
1 red bell pepper, diced
1 green bell pepper, diced
1 1/2 tablespoons vegetable oil
2 small onions, chopped
1 small jalapeno pepper, seeded and finely minced
2 ounces chopped green chilies
2 cloves garlic, minced
1/2 bunch fresh parsley leaves, chopped
1 can each pinto, kidney, navy beans, rinsed and drained
1/2 (28 ounce) can crushed tomatoes, coarsely chopped
2 teaspoons salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 tablespoon chili powder
1 cup water
1 tablespoon chopped fresh cilantro
shredded cheddar cheese, to top
Heat oil in pressure cooker over medium heat and saute onions until softened. Brown ground
beef with onions. Add peppers, jalapeno, chilies, garlic, parsley, and beans. Add tomatoes, salt,
cumin, oregano, chili powder, and water. Seal and lock cooker and set to high pressure. Set
timer for 15 minutes. Release steam. After steam is released, unlock and remove lid and add
cilantro. Serve in bowls immediately, topped with cheddar cheese. Serves 4.
Butternut Squash Risotto
3/4 tablespoon olive oil
1 green onion, using only white and light green parts, chopped
(about 3 tablespoons)
1 1/2 cups Aborio rice
2 cups butternut squash, peeled, seeded, cubed
3 cups canned chicken broth
3/8 cup dry white wine
3/4 teaspoon ground nutmeg
1 1/2 tablespoons chopped fresh basil
3 tablespoons grated parmesan cheese
salt to taste
ground black pepper to taste
Heat oil in pressure cooker over medium heat. Add green onion and cook until onion starts
to wilt, about 2 minutes. Add rice and cook, stirring constantly, until thoroughly coated. Stir
in squash, chicken broth, wine, and nutmeg. Place lid on cooker and lock. Set at high pressure
for 9 minutes. Release steam. Carefully remove cover and STIR in basil, cheese, salt and
pepper. Allow risotto to sit for 2 minutes before serving. Serves 6.
