User Manual

15
Bayou Bounty Chicken
1 (3-pound) chicken, cut into serving pieces
1 can (28 ounces) whole tomatoes, undrained, cut up
1½ cups chopped onion
½ cup chopped green pepper
½ cup chopped celery
2 cloves garlic, minced
1 tablespoon extra-spicy seasoning blend
• • • • • • •
Hot cooked rice (see page 23)
Add all ingredients except rice to 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.Letpressuredropofitsownaccord.Servechickenandsauce
over rice.
Nutrition Information Per Serving 6 servings
394 Calories, 14 g Fat, 90 mg Cholesterol
Turkey Breast
1 (3- to 4-pound) turkey breast
1 tablespoon vegetable oil
1½ cups water
1 onion, chopped
½ cup chopped celery
½ teaspoon poultry seasoning
Salt and pepper to taste
Heat oil in cooker over medium heat. Brown turkey on all sides. Add remaining ingredients. Close cover securely. Place pressure regula-
toronventpipeandcook35minuteswithaveryslow,steadyowofsteamescapingfromthepressureregulator.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
Arroz con Pollo
1 (3 to 3½-pound) chicken, cut into serving pieces
Paprika
Salt and pepper
2 tablespoons olive oil
2 medium onions, chopped
1 clove garlic, minced
1 cup chicken broth
1 bay leaf
½ teaspoon crushed red pepper
¼ teaspoon crushed saffron threads
• • • • • • •
1 package (10 ounces) frozen green peas
1 cup sliced green olives
1 tomato, peeled, chopped
1 jar (4 ounces) pimientos, drained, sliced
• • • • • • •
Hot cooked rice (see page 23)
Sprinkle chicken with paprika, salt, and pepper. Heat oil in cooker over medium heat. Brown chicken a few pieces at a time and remove.
Add onions and garlic to pressure cooker. Sauté until tender. Return chicken to pressure cooker. Add broth, bay leaf, red pepper, and
saffron.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.
Stir in peas, olives, tomato, and pimientos. Close cover securely. Place pressure regulator on vent pipe and cook 0 minutes. Let pressure
drop of its own accord. Stir in cooked rice.
Nutrition Information Per Serving 6 servings
462 Calories, 19 g Fat, 93 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
§
.
Note: If the amount of poultry is increased, it is not necessary to increase the cooking time or liquid.
Do not fill pressure cooker over ⅔ full! No portion of the poultry should extend above the ⅔ full mark (see page 4).
Liquid Cooking Time Liquid Cooking Time
Poultry (cups) (minutes) Poultry (cups) (minutes)
Whole Chicken (2½ to 3 pounds) 1 13–15
Chicken (cut into serving pieces) 1 8
Chicken Breast (boneless) 1 3–4
‡
Turkey Breast (3 to 4 pounds) 1½ 35
§Omittrivetifmeatextendsabovethe⅔fullmark.
‡ Cool cooker at once (see page 4).