Sweet and Sour Chicken
Chicken Curry
Chicken and Rice (Arroz con Pollo)
DIRECTIONS:
• Season the chicken with salt and pepper. Heat 2 tbsp of olive oil in the pressure
cooker, using BROWN setting. Brown the chicken in batches. Set aside.
• Add the bacon and cook for 1 minute. Add the browned chicken to the pressure
cooker. Heat the remaining 1 tbsp. of olive oil in the pressure cooker. Add onion,
garlic and green pepper. Heat until the onion is soft. Add tomato sauce and rice and
cook for 1 minute. Add peas, stock, salt, chicken and bacon with all juices. Mix well.
• Cover and lock lid. Turn regulator knob to pressure and select HIGH cooking
mode to cook 10 minutes.
• Release pressure by using the quick release method. When pressure has dropped,
unlock and remove lid. Serve and enjoy!
INGREDIENTS:
1 1/4 3 lbs whole chickens cut into pieces
Salt and pepper to taste
3 tbs. olive oil
1 cup chopped bacon
1 ½ cups chopped onion
3 gloves minced garlic
2 cups chopped pepper
2 cups can tomato sauce
2 ½ cups long-grain white rice (uncooked)
1 ½ cup frozen peas
2 cups chicken broth or stock
1 tsp. salt.
Serving: 6-8
Prep Time: 18 minutes
Cooking Time: 10-12 minutes
under pressure
Rice and Pork (Arroz con Puerco)
DIRECTIONS:
• Heat 2 tbsp of olive oil in the pressure cooker, using BROWN setting. Brown
the pork and onions. Add rice and lightly brown rice for about 1-2 minutes.
Add chicken broth, diced tomatoes, tomato paste, salt and pepper. Mix well.
• Cover and lock lid. Turn regulator knob to pressure and select HIGH cooking
mode to cook 13-15 minutes.
• Release pressure by using the quick release method. When pressure has
dropped, unlock and remove lid. Serve and enjoy!
INGREDIENTS:
3 lbs chopped pork
2 tbsp. olive oil
1 cup long grain white rice (uncooked)
2 ½ cups chicken broth
2 cups diced tomatoes
6 oz can tomato paste
½ cup chopped onion
salt & pepper to taste
Serving: 6-8
Prep Time: 18 minutes
Cooking Time: 13-15 minutes
under pressure
DIRECTIONS:
• Heat 1 tbsp of vegetable oil in the pressure cooker, using BROWN setting.
Add onions, green and red bell peppers and brown for 2 minutes. Add chicken
and soy sauce, cook for 3 minutes. Add sweet and sour sauce, vinegar, water
and garlic powder. Stir well.
• Cover and lock lid. Turn regulator knob to pressure and select HIGH cooking
mode to cook 10 minutes.
• Release pressure by using the quick release method. When pressure has
dropped, unlock and remove lid.
• Place on serving dish. Garnish with scallions, serve over rice and enjoy!
INGREDIENTS:
1 tbsp. vegetable oil
1 ½ cups chopped onion
1 ½ cups diced green bell pepper
1 ½ cups diced red bell pepper
2 ½ lbs. boneless chicken thighs cut into pieces
3 tbsp. soy sauce
1 ½ cups prepared sweet & sour or duck sauce
1 tbsp. apple cider vinegar
3 tbsp. water
1 tsp. garlic powder
2 thinly sliced scallions (white and green parts)
1 tbsp. finely minced fresh ginger
2 cups cooked white rice.
Serving: 4-6
Prep Time: 15 minutes
Cooking Time: 10 minutes
under pressure
DIRECTIONS:
• Heat 1 tbsp of vegetable oil in the pressure cooker, using BROWN setting.
Add the chicken and evenly brown all sides. Add onions and celery and cook
for 1 minute. Place the rest of the ingredients.
• Cover and lock lid. Turn regulator knob to pressure and select HIGH cooking
mode to cook 10 minutes.
• Release pressure by using the quick release method. When pressure has
dropped, unlock and remove lid.
• If the chicken is not tender, cover and cook under pressure for an additional
10 minutes.
INGREDIENTS:
2 tbsp. vegetable oil
4 lbs chicken cut into pieces
1 ½ cups chopped onion
1 ½ cups chopped celery
2 bay leaves
curry powder
Tabasco
salt and pepper to taste
Serving: 6-8
Prep Time: 20 minutes
Cooking Time: 20 minutes
under pressure
20
21
1. Make sure the pressure cooking program is complete or press “Keep-Warm/Cancel” to terminate the program.
2. Release pressure by one of the following approaches.
Quick Release:
●
Turn the pressure release valve to the "Steam" position to let out steam until all the pressure is released.
Caution:
●
Please keep hands and face away from the opening on the top of the pressure release valve when
using Quick Release. The escaping steam is hot and can cause scalds.
●
Never pull out the pressure release valve when it is letting out steam.
●
Please be aware that Quick Release is not suitable for food with large liquid volume or high starch
content (e.g. porridge, congee, sticky liquids, soup, etc.). Food content may splatter out from the
pressure release. Use Natural Release instead.
Natural Release:
●
Allow the cooker to cool down naturally until the float valve drops down. This may take 10 to 15
minutes or even longer, depending on the amount of food inside.
●
After cooking is finished, the cooker will be in Keep Warm mode.
●
Place a wet towel on the lid to speed up cooling.
3. Open the lid: Hold the lid handle, turn the lid counterclockwise to the open position, and lift the lid up to
open. To avoid vacuum suction on the lid, turn the pressure release to “Steam” position to let in air when
lifting the lid.
●
Caution:
Do not open the lid until pressure inside the pot is completely released. As a safety feature,
the lid is locked and won’t open until the float valve drops down.
●
If the float valve is stuck due to food debris or sticky liquid, you can push it down with a pen or
chopstick after you are certain that the pressure has been released completely by moving the
pressure release valve to the steam position.
●
To avoid personal injuries, never attempt to force down the float valve to open the lid.
DO NOT open the lid until after the pressure is completely released naturally or manually by
opening the pressure release valve.
