Instructions / Assembly

2 tablespoons vegetable oil
6 boneless, skinless chicken
breast halves
1 teaspoon rosemary
3 cloves garlic, peeled and
sliced
1
⁄
2
cup white wine
1
⁄
2
cup chicken broth
1
⁄
4
cup chopped parsley
• • • • • • •
1
⁄
2
lemon, thinly sliced
Salt and pepper to taste
Pour oil into cooker. Turn heat selector to medium and brown chicken. Season chicken
with rosemary. Cover chicken with garlic. Combine wine, broth, and parsley; pour
over chicken. Close cover securely. Place pressure regulator on vent pipe and cook
4 minutes with pressure regulator rocking slowly. Cool cooker at once. Garnish
chicken with lemon slices.
Nutrition Information Per Serving 6 servings
191 Calories, 6 g Fat, 69 mg Cholesterol
CHUTNEY CHICKEN
6 boneless, skinless chicken
breast halves
1 can (14-15 ounces) diced
tomatoes
1 can (4 ounces) chopped
green chilies
1
⁄
2
cup raisins
1
⁄
3
cup mango chutney
1 tablespoon vinegar
1 tablespoon brown sugar
1
⁄
4
teaspoon allspice
• • • • • • •
1
⁄
4
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 minutes with pressure regulator rock-
ing slowly. 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
1
⁄
2
cup water
1
⁄
4
cup lite soy sauce
1
⁄
2
cup sliced mushrooms
1
⁄
2
onion, sliced
1
⁄
2
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 pressure regulator rocking slowly. Let pressure drop
of its own accord.
Nutrition Information Per Serving 4 servings
169 Calories, 2 g Fat, 69 mg Cholesterol
CALIFORNIA CHICKEN SWEET ’N SOUR CHICKEN
1 tablespoon vegetable oil
3 pound chicken, cut into
serving pieces and skinned
1 can (8 ounces) pineapple chunks,
undrained
1
⁄
2
cup sliced celery
1 green or red pepper, cut into
chunks
1
⁄
4
cup brown sugar
1
⁄
2
cup vinegar
2 tablespoons soy sauce
1 tablespoon catsup
1
⁄
2
teaspoon Worcestershire
sauce
1
⁄
4
teaspoon ground ginger
• • • • • • •
2 tablespoons cold water
2 tablespoons cornstarch
Pour oil into cooker. Turn heat selector to medium and brown chicken. Combine
remaining ingredients except water and cornstarch; pour over chicken. Close cover
securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure
regulator rocking slowly. Cool cooker at once. Remove chicken, pineapple, and
vegetables to a warm platter. Mix 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 57.
Nutrition Information Per Serving 6 servings
333 Calories, 11 g Fat, 104 mg Cholesterol
CHICKEN CACCIATORE
3 pound chicken, cut into
serving pieces
1 cup diced tomatoes
1
⁄
3
cup white wine
1
1
⁄
2
cups sliced onions
1
⁄
2
cup chopped carrots
1
⁄
2
cup chopped celery
2 cloves garlic, minced
2 tablespoons minced parsley
1 teaspoon oregano
1 teaspoon salt
1
⁄
4
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 pressure regulator
rocking slowly. 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
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