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Congratulations on your purchase of the Technique Pressure Cooker. We know you will enjoy the
convenience of cooking with this new and innovative cookware. The recipes that are included were
developed to help you make gourmet meals quickly and easily. Since individual tastes vary you may need to
adjust cooking times and recipe ingredients to accommodate your personal preference.
———— IMPORTANT INFORMATION AND TIPS ————
READ ALL INSTRUCTIONS & SAFETY INFORMATION CAREFULLY BEFORE USING YOUR TECHNIQUE PRESSURE COOKER
Basic steps for your new Technique Pressure Cooker:
• To use as a pressure cooker, use low or high pressure mode. Press timer arrow up to adjust minutes to
cook. Place pressure lid on pot. Once pressure has been reached, the minutes will automatically start to
count down. Once the timer reaches zero, the cooker will automatically switch to warm mode and stay
warm for four hours. It will automatically turn itself off at that point. Everything is automatic with this
digital pressure cooker, so you don’t have to wait around for the pressure to build or turn it off.
• Low or medium cook mode is used for slow cooking with the glass lid. High cook mode is used to brown
your meats before pressure cooking and to reduce stocks after pressure cooking to make sauces or gravies.
When browning meats use a little oil in the pan first.
• If extra tenderness is desired when cooking meats, omit meat rack and place meat directly in inner pot, add
liquid to cover meat, making sure you do not exceed the max fill line.
• The recipes included in this booklet are to get you started. Once you begin using the pressure cooker, you
will be able to adapt your own recipes for a faster and healthier way of cooking.
• The Technique Pressure Cooker works like a traditional pressure cooker by confining the steam of what
you are cooking. By preventing the steam from escaping, you will increase the temperature of the vessel by
38 degrees. Raising the boiling point of the liquid decreases the amount of time needed to cook all your
favorite foods. Plus the steam creates a pressure which breaks down the fibers in food you’re cooking. This
makes for melt-in-your-mouth food that retains all of the water soluble nutrients, flavors,
and colors.
• Since the Techniqe Pressure Cooker is electric, there is a temperature and pressure regulator which controls
the internal temperature of the pot.. This eliminates a lot of the guess work of traditional pressure cooking
that used to result in burning or over cooking. Plus it comes with a timer. The timer starts counting
backwards once the optimum level of pressure is reached. You no longer need to stand around waiting for
the pressure cooker to reach the pressure to start the cooking timer. Plus when the cooking cycle is
finished, the Technique Pressure Cooker automatically switches over to keep a warm mode until the
pressure cooker is turned off.
• The heating element allows for quick heating and constant proper cooking pressure throughout the entire
cooking cycle.
• The 5 quart capacity pot is a removable pot made of heavy duty, anodized aluminum.
• The Technique Pressure Cooker has a 3 choice temperature cook mode that allows you to: Brown and sear
meat in the high cook mode. Or to use for rapidly reducing stocks for gravies or sauces. The high cook
mode works great for bringing liquid to a boil faster to cut back on the amount of time needed to bring
food to pressure. The medium and low cook modes are for making foods that require lower heats like in
slow cooking and you still have the ability to set the timer which begins counting back right away. This too
will switch into keep warm until attended to.
• The rapid release button is a wonderful feature which allows you to release all the steam and pressure in
the pot during the cook cycle so the additional ingredients may be added. This cuts back on the time
needed to naturally allow the pressure to drop.
• The stainless finish on the outside of the electric housing is an attractive addition to any kitchen decor. Not
only is it beautiful to look at, it is easy to keep clean… just use glass cleaner and a soft towel.
• The lid design on the Technique Pressure Cooker allows for right or left handed users to easily lock. The
lid handle can go in either direction.
TECHNIQUE PRESSURE COOKER
Delicious Baby Back Ribs
3 slabs lean baby back ribs
2 cups ginger ale
1 tablespoon liquid smoke flavoring
DRYRUB:
1 tablespoon ground cumin
1 tablespoon of ground coriander
1 tablespoon of ground onion powder
1 tablespoon of garlic powder
1 tablespoon of kosher salt
1 tablespoon of ground black pepper
1 jar barbecue sauce
Rub dry barbecue seasoning all over the ribs, front and back. Place the rack inside of the
pressure cooker. Stand the three slabs of ribs on the rack inside of the pressure cooker. Add
the ginger ale and the liquid smoke to the pressure cooker. If the ribs are too tall, you can
remove the rack and stand the ribs on the bottom of the pot. Secure the lid by turning clock
wise as far as it will go. Make sure the float valve is free (listen for the noise that indicates it is
free). Lock the handle. Set the pressure mode to high. Set the timer for 15 minutes. At the end
of the 15 minute cooking time, pour barbecue sauce all over the ribs and make sure the sauce
thoroughly coats the ribs all over. If you so desire, you may add several ears of corn to the
contents of the pressure cooker. It makes an excellent side dish to the ribs! Place the lid back
on the pot. Set the timer for another 5 minutes. After 5 minutes, the ribs (and corn) are done.
If you would rather, you can skip the last 5 minute cooking cycle and finish cooking the ribs
on a grill. Baste well with barbecue sauce and turn frequently. It all depends on how much
time you have and the results you want.
Chicken & Rice
One 4-5 lb. chicken, skinned and cut into pieces
3 3/4 tablespoons olive oil
2/3 cup white wine
1 large onion
3 garlic cloves, minced
1 red bell pepper, diced
1 large ripe tomato
1 1/4 cup uncooked long grain white rice
2/3 cup frozen peas
3 3/4 cups low-sodium chicken broth
1 teaspoon salt
salt and pepper to taste
Season chicken pieces with salt and pepper. Heat 3 tablespoons oil in cooker over medium
heat. Place chicken in cooker and brown, in batches. Add wine to chicken in cooker. Cook
2-3 minutes. Remove chicken and juices and set aside. Heat remaining oil in cooker. Add
onion, garlic, red pepper, and tomato. Cook until onion is softened. Add rice and cook for
about 2 minutes. Add peas, broth, salt, chicken and juices. Stir well. Place lid on cooker and
lock. Set at high pressure for 9 minutes. Release steam. Remove lid. Mix so rice looks fluffy,
and serve. Serves 5-6.
