SEAFOOD COOKING TIMETABLEGENERAL INSTRUCTIONS:Pour 1 cup water into cooker. Position rack in cooker. Place seafood on rack in cooker. Do not fill cooker over 2⁄3 full. Close cover securely. Place pressure regulator on vent pipe and cook according to chart. Cool cooker at once (see note*).
SEAFOOD (FRESH OR THAWED) - COOKING TIMECrab Legs - 0 to 1 minute
Fish Fillets (1-inch thick) - 2 minutes
Salmon Fillets (1-inch thick) - 2 minutes
Scallops (Large) - 1 minute
Shrimp Medium to Large (36 to 40 count) - 0 to 1 minute
Large (21 to 25 count) - 1 minute
Tuna Fillets (1-inch thick) - 2 minutes
CAUTION:FOR FISH AND SEAFOOD, DO NOT FILL PRESSURE COOKER OVER 2⁄3 FULL! Operating the cooker without cooking liquid or allowing the cooker to boil dry will damage the cooker.
*NOTE:If the instructions state, "Cool cooker at once," cool the pressure cooker under a running water faucet or pour cold water over it, or place it in a pan of cold water until pressure is completely reduced. Note: Do not set hot cooker in a molded sink as it could damage the sink. Pressure is completely reduced when the air vent/cover lock has dropped. If the air vent/cover lock remains in its raised position, there is still pressure inside the pressure cooker. Continue to cool until the air vent/cover lock drops. After pressure has been completely reduced, remove the pressure regulator. Always remove the pressure regulator before opening the cover.
Makes 4 servings
From: Recipelink.com
Source:
Presto 4 or 6 quart Pressure Cooker Manual, 2006