Operation Manual

Braised Chicken
Serves 4 Pressure Cooking Time 11 minutes
1 (3 lb
/ 1.3 kg) whole chicken
½ tsp
/ 2.5 ml salt
¼ tsp
/ 1.3 ml pepper
3 cloves garlic crushed
1 tbsp
/ 15 ml ketchup
1 tbsp
/ 15 ml Worcestershire sauce
1 tbsp
/ 15 ml soy sauce
1 tbsp
/ 15 ml vinegar
1 tbsp
/ 15 ml vegetable oil
¼ cup / 60 ml water
1. In a bowl, rub chicken with salt, pepper and garlic.
2. Combine ketchup, Worcestershire sauce, soy sauce and vinegar.
Rub sauce mixture all over chicken. Cover and keep aside 2 hours.
3. Remove chicken. Reserve sauce mixture.
4. Heat oil in cooker about 2 minutes. Brown chicken on all sides
and remove.
5. Remove cooker from heat. Pour water and sauce mixture in cooker.
Stir to remove any frying residue attached to base. Add chicken.
6. Close cooker. Bring to full pressure on high heat. Reduce heat
and cook 11 minutes.
7. Remove cooker from heat. Allow to cool naturally.
8. Open cooker. Leaving cooking liquid in cooker, place chicken on
serving dish. Keep hot.
9. To make gravy: Skim off and remove fat from cooking liquid
with a small ladle or spoon. Return cooker to medium heat and boil
till liquid is reduced to half, stirring occasionally. Serve chicken hot,
with gravy.
•
Spanish Rice Casserole
Serves 6 Pressure Cooking Time 6 minutes
2 cups / 480 ml water
2 cups
/ 400 g long-grain white rice
1 large (½ lb
/ 225 g) onion finely chopped
2 medium (½ lb
/ 225 g) green peppers de-seeded and
chopped
2 cups (about 1¼ lb
/ 560 g) tomatoes blanched, peeled
and chopped
2
/
3
cup / 90 g celery chopped
1 tsp / 5 ml dried oregano leaves
1 tsp
/ 5 ml dried basil leaves
2 tsp
/ 10 ml salt
¼ tsp
/ 1.3 ml pepper
1
/
8
tsp / 0.6 ml red chilli powder
1 cup / 115 g Cheddar cheese grated
1. Pour water in cooker. Bring to boil on high heat. Add rice and
remaining ingredients except cheese. Mix.
2. Close cooker. Bring to full pressure on high heat. Reduce heat
and cook 6 minutes.
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