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RecipesRecipes
Directions:
1. Press “sear”, set to 20 minutes, and press “start/stop”.
2. Add oil and place chicken in. Brown on all sides.
3. Transfer browned chicken to dish lined with paper towels; set aside.
4. Add all remaining ingredients, except cilantro, and stir well.
5. Return all chicken to cooker.
6. Close lid and lock.
7. Press “poultry”, press “texture” and adjust for 35 minutes, and then
press “start/stop”.
8. When done, 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.
9. Season with salt and pepper and garnish with cilantro before serving.
Tip: Use chicken stock in place of white wine.
Salsa Chicken and Rice Serves: 8
Ingredients:
4 teaspoons olive oil
2 (4-pound) chickens, cut into 8 pieces
2 cups basmati rice
4 cups chicken stock
1 cup dry white wine
2 (8-ounce) jars prepared salsa
2 (10-ounce) cans diced tomatoes
2 (10-ounce) cans green chilies
2 tablespoons chili powder
4 cloves garlic, chopped
Salt and pepper to taste
1 cup cilantro, chopped (optional)
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