User Manual

14
Chutney Chicken
6 boneless, skinless chicken breast halves
1 can (14–15 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 pressure regulator on vent pipe and cook 4 min-
utes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
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, pineapple, and vegetables to a warm platter. Mix cold water and cornstarch. Stir into hot liquid. Heat until sauce thick-
ens, stirring constantly. Pour sauce over chicken, pineapple, and vegetables. Serve with steamed rice, if desired, see page 23.
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
Herbed Chicken
1 tablespoon vegetable oil
1 cup chopped onion
1 tablespoon chopped garlic
3 pounds chicken thighs, skinned
1 cup chicken broth
1 tablespoon chopped parsley
½ cup chopped celery leaves
1 teaspoon oregano
1 teaspoon basil
• • • • • • •
1 can (4 ounces) sliced black olives
2 tablespoons cold water
2 tablespoons flour
Salt and pepper to taste
Heat oil in cooker over medium heat. Sauté onion and garlic; remove. Brown chicken. Add onion, garlic, broth, parsley, celery leaves,
oregano,andbasil.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.
Removechickentoawarmdish.Addolivestoliquidandheat.Mixcoldwaterwithour.Stirintohotbroth.Heatuntilsaucethickens,
stirring constantly. Pour sauce over chicken.
Nutrition Information Per Serving 6 servings
250 Calories, 8 g Fat, 115 mg Cholesterol