Instruction manual

24
RECIPES
- Add shallots and garlic to pressure cooker and sauté in oil, scraping bottom of pan to loosen
browned particles remaining from chicken. Stir in broth, lemon juice, sherry, salt, pepper, basil,
and olives. Mix well.
- Add chicken pieces skin side down back into the pressure cooker with other ingredients.
- Close the lid and press the BEEF/MEAT Preset Menu Button.
- When cooking is complete, follow instructions to reduce pressure.
- Lift lid. Stir chicken mixture, then transfer just the chicken to serving platter, and cover to retain
heat.
- Whisk sour cream and starch together. Stir into cooking liquid inside the pressure cooker and
cook over manual heat 1 minute, stirring constantly.
- Spoon sauce over chicken. Sprinkle with cheese and garnish with lemon slices.
ITALIAN POTATO, RICE, & SPINACH SOUP
SERVES 6
Ingredients
1/4 cup olive oil
6 leeks, white part only, sliced
3 garlic cloves, crushed
2 carrots
1/2 cup Arborio rice
3 potatoes, cut in large chunks
5 cups chicken stock
1/2 cup parsley, chopped
1/2 cup celery, chopped
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dried basil
2 tablespoons fresh lemon juice
3 tablespoons tomato paste
1 tablespoon light brown sugar
10 ounces fresh spinach, rinsed, cut in large
pieces
1/4 cup parmesan cheese, grated
1/4 cup fontinella cheese, grated
Directions
- In the pressure cooker, heat oil. Add leeks, garlic, and carrots and sauté in hot oil 2 minutes.
(Follow the Browning/Sautéing instructions on Page-6 of this manual.)
- Add rice and potatoes. Stir well and cook 1 minute.
- Add broth, parsley, celery, bay leaf, salt, pepper, basil, lemon juice, tomato paste, and brown
sugar. Stir well.
- Secure lid. Press the POTATOES preset menu button.
- Cooking should be approximately 15-20 minutes.
- When cooking is complete, follow instructions to reduce pressure.
- Lift lid. Ladle the soup into large serving bowl or individual bowls
- Combine the cheeses and sprinkle over soup. Serve with hunks of Italian bread.