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22 23FUNCTION: pressure
Place one half of the leek, cut side up, onto a flat surface. Place
parsley, thyme and bay leaf in the middle of the leek. Cover with
other half of leek. Tie leek together so all herbs are incased.
Press BROWN/SAUTÉ, set temperature to HIGH, and then press
START/STOP. Add oil and preheat for 2 minutes. In batches,
brown chicken in Cooking Pot for 3-4 minutes. Remove from
Cooking Pot.
Add butter and bacon to Cooking Pot, cooking until crisp. Add
mushrooms, shallots, leek and garlic. Cook for 6-8 minutes or
until tender.
Stir in flour and tomato paste. Add remaining ingredients,
including chicken, into the Cooking Pot. Secure the lid. Press
POULTRY, set pressure to HIGH, and adjust time to 10 minutes.
Make sure the Steam Release Valve is in the “Seal” (closed)
position. Press START/STOP.
Once cooking has completed, and the pressure is released,
season to taste with salt and pepper. Serve hot.
1 leek, halved
5 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
1 bay leaf
2 tbsp olive oil
3 lbs chicken thighs,
fat removed
2 tbsp butter
7 oz bacon, chopped
7 oz button mushrooms,
left whole
4 shallots, sliced
3 cloves garlic, crushed
¼ cup plain flour
¼ cup tomato paste
3 carrots, peeled, diced
2 cups red wine
1 cup chicken stock
Salt and freshly ground
black pepper, to taste
COURSE:
ENTRÉE
PREP TIME:
5 MINUTES
COOK TIME:
10 MINUTES
YIELDS:
4 SERVINGS
COURSE:
ENTRÉE
PREP TIME:
10 MINUTES
COOK TIME:
25 MINUTES
YIELDS:
4-6 SERVINGS
FUNCTION: pressure
2 long green onions, sliced
2 cloves garlic, crushed
2 tbsp lime juice
1 tbsp fish sauce
1 tbsp soy sauce
1 tsp sesame oil
½-inch piece ginger,
peeled, grated
4 chicken breasts, skin removed
1 tbsp sesame seeds
Salt and freshly ground black
pepper, to taste
2 cups water
Place onion, garlic, lime, fish sauce, soy sauce, sesame oil and
ginger in a bowl and stir to combine. Place each piece of chicken
in the middle of a 8˝ x 8˝ square of baking paper. Evenly divide
the sauce between chicken breasts. Bring corners of baking
paper to the center and secure to form a parcel.
Place 2 cups of water into the base of the Cooking Pot. Place
Steaming Rack into Cooking Pot. Place chicken parcels on the
rack. Secure the lid. Press STEAM, set pressure to HIGH, and
adjust time to 10 minutes. Make sure the Steam Release Valve is in
the “Seal” (closed) position. Press START/STOP.
Once cooking has completed and the pressure is released,
carefully remove chicken parcels. Season to taste with salt and
pepper. Serve hot.
Asian Steamed Chicken
INGREDIENTS: INGREDIENTS:DIRECTIONS: DIRECTIONS:
Coq au Vin