Use and Care Manual

RECIPES
POTATO AND GREEN BEAN CASSEROLE
SERVES 4-6
Ingredients
3 potatoes, peeled and cut in 1" cubes
3/4 lb green beans
1 tablespoon olive oil
1 medium onion, minced
1 garlic clove, minced
1 green pepper, diced
1 tablespoon minced parsley
Salt and freshly ground pepper
1/2 cup chicken stock
Directions
- Add all ingredients to the inner pot. Close and lock lid securely, set the Valve to
Airtight.
- Program Pressure Cook Time to 7 minutes.
- When the pressure cooker has finished the cooking cycle, release all pressure by
carefully setting the valve to Exhaust on the top of the lid.
- Once all pressure has released, the lid can be turned and unlocked.
- Serve and Enjoy.
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LEMON CHICKEN
SERVES 4
Ingredients
3 1/2 lb chicken cut in serving pieces
1/4 cup plus 2 tablespoons olive oil
1/4 cup lemon juice
2 teaspoons oregano
Salt and freshly ground pepper to
taste
1/2 cup chicken stock
Directions:
- In a small bowl, mix together 1/4 cup oil, lemon juice, oregano, salt and pepper.
Pour over the chicken and marinate for several hours, or overnight.
- Dry the chicken well on paper towels and sprinkle with salt and pepper. Reserve
the marinade.
- Follow the "BROWNING" instructions in this manual: heat the remaining 2
tablespoons oil and brown the chicken pieces on all sides. Cancel "BROWNING."
- Reserve chicken pieces on warm platter. Pour off the fat and add to the inner
pot the reserved marinade and the chicken stock.
- Close and lock lid securely, set the Valve to Airtight.
- Press MEAT & CHICKEN button.
- When the pressure cooker has finished the cooking cycle, release all pressure by
carefully setting the valve to Exhaust on the top of the lid.
- Once all pressure has released, the lid can be turned and unlocked.
- Serve the chicken with the sauce spooned over it.
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