02160 Manual - Presto

1 tablespoon vegetable oil
3-4 pound turkey breast
1 1 ⁄2 cups water
1 onion, chopped
2 1 ⁄2 cups cooked chicken, cut
into bite size pieces
1 can (10 1 ⁄2 ounces) cream of
chicken soup
1 1 ⁄2 cups seasoned bread crumbs
TURKEY BREAST*
Chicken and Dressing
1
⁄2 cup chopped celery
1
⁄2 teaspoon poultry seasoning
Salt and pepper to taste
Preheat pressure cooker at 350° for 5 minutes. Pour oil into cooker and brown turkey on
all sides. Add remaining ingredients. Close cover securely. Place pressure regulator on
vent pipe and set heat control at 400°. When pressure regulator begins a rocking motion,
cook 35 minutes. Allow pressure regulator to rock for 1 to 2 minutes at 400° and then
slowly turn the heat control down, stopping just at the point where the pilot light goes
out. When cooking time is complete turn control to OFF and remove heat control. Let
pressure drop of its own accord. Thicken gravy, if desired.
Nutrition Information Per Serving
6 to 8 servings
197 Calories, 8 g Fat, 76 mg Cholesterol
1
⁄4 cup chopped celery
1
⁄4 cup chopped onion
2 chicken bouillon cubes
2 cups hot water
1 1 ⁄2 cups water
Place chicken in greased metal bowl which will fit loosely in the cooker. Cover chicken
with chicken soup. Combine stuffing, celery, onion; moisten with bouillon cubes dissolved
in water. Spread over chicken soup. Cover bowl firmly with aluminum foil. Pour 1 1 ⁄2 cups
water into cooker. Place bowl in steamer basket in cooker. Close cover securely. Place
pressure regulator on vent pipe and set heat control at 400°. When pressure regulator
begins a rocking motion, cook 5 minutes. Allow pressure regulator to rock for 1 to 2
minutes at 400° and then slowly turn the heat control down, stopping just at the point
where the pilot light goes out. When cooking time is complete turn control to OFF and
remove heat control. Let pressure drop of its own accord.
Nutrition Information Per Serving
6 servings
317 Calories, 13 g Fat, 109 mg Cholesterol
POULTRY TIMETABLE
It is not necessary to brown poultry before pressure cooking, but you
may do so if you like. After browning remove poultry from cooker
and pour liquid into cooker. Position trivet in cooker. Place poultry
in steamer basket on trivet. +
+
Omit trivet if meat extends above the 2 ⁄3 full mark.
DO NOT FILL PRESSURE COOKER OVER 2 ⁄3 FULL!
NO PORTION OF THE poultry SHOULD EXTEND
ABOVE THE 2 ⁄3 FULL MARK (SEE PAGE 12).
CUPS OF COOKING TIME
POULTRY LIQUID (MINUTES)
Whole Chicken 1 13 to 15
(2 1 ⁄2 to 3 pounds)
Chicken 1 8
(cut into serving pieces)
Chicken Breast 1 3 to 4*
(boneless)
Turkey Breast 1 1 ⁄2 35
(3 to 4 pounds)
*Cool cooker at once (see page 11).
36 37