Use and Care Manual

RECIPES
Add the whole chicken into the cooking pot. Pour in Chicken Broth and water so
majority of chicken is covered. Add in chopped onions, celery, jalapenos and bell
peppers. Shut lid and turn to lock into position. Adjust
valve to Airtight. If you re cooking the chicken in quartered pieces, you can just use
the MEAT & CHICKEN pre-programmed button. If you re cooking the chicken whole,
then program the pressure cooker for 20-minutes. The machine will begin its heating
process and slowly build up pressure. (If you re using just chicken breasts, cook for
only 10-15 minutes or just press the MEAT & CHICKEN button.)
When chicken is done, the pressure cooker will beep and automatically go to Keep
Warm. Release the pressure by setting the valve knob on top to Exhaust. When the
pressure has released, the float valve will drop and the lid can now be turned to
unlock it and open. Remove the chicken to a large platter. Remove and discard any
grime that s floating around in the liquid.
Let the chicken cool slightly and when it s cool enough to touch, shred it with a
couple of forks into bite size pieces. Remove any bones, skin or cartilage. Mix the
shredded chicken and mix it with the cooked oregano from earlier. Give it a good
toss and let it sit for a few minutes. Chop up the canned tomatoes coarsely and add
into the stock liquid that s still in the pressure cooker pot. Season with salt and
pepper if desired.
Add in desired pasta and the semi-cooked Italian sausage. Now put the shredded
chicken and oregano mixture back into the pot with everything. Add the heavy cream
and give it a quick stir.
Shut the lid and lock it. Program the cook time for 5-minutes only. The pasta will
cook fast.
When it s done, release the pressure to avoid over cooking the pasta noodles. Open
the lid and give everything a good stir. Season with salt and pepper and let sit for a
few minutes. Garnish with some chopped fresh basil and parmesan cheese and serve.
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
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
2 teaspoons dried basil
1/4 teaspoon pepper
Directions
- Follow the "BROWNING" instructions in this manual and heat oil. Add leeks, garlic,
and carrots and saut in hot oil for 2 minutes. Cancel "BROWNING."
- Add rice and potatoes. Stir well.
- Add broth, parsley, celery, bay leaf, salt, pepper, basil, lemon juice, tomato paste
and brown sugar. Stir well.
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