Instructions / Assembly

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
1
⁄
2
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
Pour oil into cooker. Turn heat selector to medium and 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
pressure regulator rocking slowly. Cool cooker at once. Remove chicken to a warm
dish. Add olives to liquid and heat. Mix water with flour. 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
HERBED CHICKEN
BAYOU BOUNTY CHICKEN
1
1
⁄
2
pounds chicken pieces
1 can (15 ounces) whole
tomatoes, undrained, cut up
3
⁄
4
cup chopped onion
1
⁄
3
cup chopped green pepper
1
⁄
3
cup chopped celery
2 cloves garlic, minced
1
⁄
2
tablespoon extra-spicy
seasoning blend
• • • • • • •
Hot cooked rice
(see page 57)
Add all ingredients except rice to pressure cooker. Close cover securely. Place pressure
regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly.
Let pressure drop of its own accord. Serve chicken and sauce over rice.
Nutrition Information Per Serving 3 servings
394 Calories, 14 g Fat, 90 mg Cholesterol
CHICKEN AND DRESSING
2
1
⁄
2
cups cooked chicken, cut
into bite size pieces
1 can (10
1
⁄
2
ounces) cream of
chicken soup
1
1
⁄
2
cups seasoned bread crumbs
1
⁄
4
cup chopped celery
1
⁄
4
cup chopped onion
2 chicken bouillon cubes
2 cups hot water
1
1
⁄
2
cups water
Place chicken in greased metal bowl which will fit loosely in the cooker. Cover
chicken with chicken soup. Combine stuffing, celery, onion; moisten with bouillon
cubes dissolved in water. Spread over chicken soup. Cover bowl firmly with aluminum
foil. Pour 1
1
⁄
2
cups water into cooker. Place bowl on rack in cooker. Close cover
securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure
regulator rocking slowly. Let pressure drop of its own accord.
Nutrition Information Per Serving 6 servings
317 Calories, 13 g Fat, 109 mg Cholesterol
1 tablespoon vegetable oil
3-4 pound turkey breast
1
1
⁄
2
cups water
1 onion, chopped
1
⁄
2
cup chopped celery
1
⁄
2
teaspoon poultry seasoning
Salt and pepper to taste
Pour oil into cooker. Turn heat selector to medium and brown turkey on all sides. Add
remaining ingredients. Close cover securely. Place pressure regulator on vent pipe and
cook 35 minutes with pressure regulator rocking slowly. 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
TURKEY BREAST*
* NOTE: USE THIS RECIPE ONLY IN A 6-QUART OR 8-QUART PRESSURE
COOKER
36
37