Use and Care Manual

14
CHUTNEY CHICKEN
6 boneless, skinless chicken breast halves
1 can (14 to 15 ounces) diced tomatoes
1 can (4 ounces) chopped green chilies
½ cup raisins
 ⅓ cupmangochutney
1 tablespoon vinegar
1 tablespoon brown sugar
¼ teaspoon allspice
• • • • • • •
¼ cup water
1 tablespoon cornstarch
Placeallingredientsexceptcornstarchandwaterincooker.Closecoversecurely.Placethepressureregulatoronventpipeandcook 4
minutes with a very slow, steady ow of steam escaping from the pressure regulator. Let pressure drop of its own accord. Remove
chicken and keep warm. Combine water and cornstarch. Stir into sauce. Heat until sauce thickens, stirring constantly.
Nutrition Information Per Serving 6 servings
258 calories, 3 g fat, 73 mg cholesterol
SOY CHICKEN
4 boneless, skinless chicken breast halves
½ cup water
¼ cup low sodium soy sauce
½ cup sliced mushrooms
½ onion, sliced
½ cup sliced celery
3 tablespoons brown sugar
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 4 minutes with a very slow, steady
ow of steam escaping from the pressure regulator. Let pressure drop of its own accord.
Nutrition Information Per Serving 4 servings
169 calories, 2 g fat, 69 mg cholesterol
SWEET ’N SOUR CHICKEN WINGS
NOTE: DO NOT INCREASE THIS RECIPE.
18 chicken wings
1 can (8 ounces) pineapple chunks, undrained
1 red pepper, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
½ cup sliced celery
 ⅓ cupvinegar
¼ cup brown sugar
2 tablespoons soy sauce
1 tablespoon catsup
½ teaspoon Worcestershire sauce
¼ teaspoon ground ginger
• • • • • • •
2 tablespoons cold water
2 tablespoons cornstarch
Placechickenwings,pineapplechunksandjuice,pepper,onion,andceleryincooker.Mixvinegar,brownsugar,soysauce,catsup,
Worcestershire sauce, and ginger in small bowl; pour into cooker. Close cover securely. Place pressure regulator on vent pipe and cook 3
minutes with a very slow, steady ow of steam escaping from the pressure regulator. Cool cooker at once. Remove chicken, pine-
apple,andvegetablestoawarmplatter.Mixcoldwaterandcornstarch.Stirintohotliquid.Heatuntilsaucethickens,stirringconstantly.
Pour sauce over chicken, pineapple, and vegetables. Serve with steamed rice, if desired, see page 24.
Nutrition Information Per Serving 6 servings
418 calories, 24 g fat, 113 mg cholesterol
CHICKEN CACCIATORE
1 (3-pound) chicken, cut into serving pieces
1 cup diced tomatoes
 ⅓ cupwhitewine
1½ cups sliced onions
½ cup chopped carrots
½ cup chopped celery
2 cloves garlic, minced
2 tablespoons minced parsley
1 teaspoon oregano
1 teaspoon salt
¼ teaspoon black pepper
• • • • • • •
1 can (6 ounces) tomato paste
Placeallingredientsexcepttomatopasteinpressurecooker.Closecoversecurely.Placepressureregulatoronventpipeandcook 8
minutes with a very slow, steady ow of steam escaping from the pressure regulator. Cool cooker at once. Place chicken on warm
platter. Stir tomato paste into sauce in cooker. Simmer until thickened. Pour over chicken.
Nutrition Information Per Serving 6 servings
291 calories, 14 g fat, 90 mg cholesterol