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11
20
High Pressure
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
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
3
/4 4 mins
1”
5 mins
1
1
/4
6 mins
1
1
/2 7 mins
1 package frozen and defrosted petit peas and pearl onions
1/2 package frozen French-style green beans
1/4 cup parsley finely chopped
Salt and pepper to taste
Place all the ingredients except the peas, onions and green beans parsley and salt
and pepper in the cooker, stir together. Lock the lid in place and set to high for 20
minutes (go to pages 5-6 for instructions). Let the pressure drop naturally, about 10
to 12 minutes.
The beef should be fork tender. If it is not, don't be afraid to cook it for an
additional five minutes, again letting the pressure drop naturally.
Stir in the r
emaining ingredients and simmer with the lid off for about 5 minutes.
Season with salt and pepper to taste. You can make this recipe in advance and it
will taste even better after the flavors meld overnight.
Fifteen-Minute Turkey Chili
Of course the pressure cooker is great for cooking dried beans fast, but when you
want to have a meal on the table really fast, using canned beans and prepared
sausage is one of my standby tricks of the trade.
Serves: 6
1 tablespoon olive oil
1 1/2 pounds ground turkey
1 pound smoked turkey sausage cut into 1/2 inch rounds and further cut into four
pieces
1 1/2 cups onions coarsely chopped
1 tablespoon whole cumin seeds
1/3 cup white wine
1 14 1/2 ounce can chicken br
oth
1 14 ounce can red kidney beans
1 14 ounce can white navy beans or cannelli beans
1 10 ounce can green enchilada sauce
1/2 teaspoon mild chili powder to taste
1/4 teaspoon ground cinnamon to taste
2 large red bell peppers seeded and coarsely chopped
12


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