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RecipesRecipes
Directions:
1. Press “sear”, set to 13 minutes, then press “start/stop”.
2. Place chicken in, and coat with olive oil. Season with salt and pepper.
3. Brown chicken on both sides in Pressure Cooker and set chicken aside on
a covered plate.
4. Add pancetta and wine to deglaze chicken pieces stuck to bottom
of cooker.
5. Return chicken to cooker, add all remaining ingredients and continue to
cook for 3 minutes.
6. Close lid and lock. Press “poultry”, press “texture” and adjust for 25
minutes, then press “start/stop”.
7. Once nished, the pressure cooker will automatically go to the “warm”
feature and the pressure will release naturally. Turn the Pressure Release
Switch to "Release" until all pressure is released.
8. Season with salt and pepper to taste and serve.
Tip: Use chicken stock in place of white wine.
Cassoulet Chicken Serves: 4-6
Ingredients:
6-8 chicken legs or thighs
Salt and black pepper to taste
3 tablespoons olive oil
½ pound pancetta, diced
1 cup white wine
½ onion, chopped
¼ cup celery
1 cup carrots
1 tablespoon Dijon mustard
1 clove garlic, chopped
2 cups low-sodium chicken stock
2 (15-ounce) cans navy beans, drained
1 teaspoon fresh thyme, chopped
Directions:
1. Press “sear” and press “start/stop”, and add olive oil.
2. When oil is hot, add shallots, carrots, celery, and garlic to pressure cooker,
and sauté for 4 minutes.
3. Add mushrooms, thyme, chicken, chicken stock, rice, parsley, salt and
pepper to pressure cooker and mix until combined.
4. Close lid and lock.
5. Press “poultry”, and adjust for 15 minutes, and then press “start/stop”.
6. Once nished, the Pressure Cooker will automatically go to the “warm”
feature and the pressure will release naturally. Turn the Pressure Release
Switch to "Release" until all pressure is released.
7. Remove the chicken, press “sear” button. Add butter, our, peas and half
& half and stir until sauce begins to thicken.
8. Season with salt and pepper to taste and serve chicken with rice mixture.
Chicken á la King Serves: 6
Ingredients:
1 tablespoon olive oil
3 shallots, chopped
3 carrots, diced
3 ribs celery, diced
1 tablespoon chopped garlic
1 cup mushrooms
1½ teaspoons fresh thyme
6 boneless skinless chicken breasts
2 cups low-sodium chicken stock
1½ cup rice
2 tablespoons parsley
2 teaspoons salt
1 teaspoon white pepper
1 tablespoon butter
3 tablespoon our
16 ounces frozen peas
1 cup half and half
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