bruschetta Chicken
Ingredients:
1 Tbsp. olive oil
3 pounds boneless, skinless chicken thighs
Salt and pepper, to taste
1 c. prepared basil pesto
2 Tbsp. balsamic vinegar
2 c. Roma tomatoes, diced OR
2 (14.5 oz.) cans petite diced tomatoes, drained
2 cloves garlic, minced
½ tsp. Kosher salt
3 Tbsp. fresh basil, chopped
Method:
Heat olive oil in pressure cooker base over medium heat. Season chicken
with salt and pepper. Add chicken to base, cooking in batches, until pieces
are browned on all sides. Spoon pesto over top, stirring gently to coat
the chicken.
Place the lid on the base. Press
Close
to seal the lid onto the base. Turn
the pressure valve to
High Pressure
and place the pressure cooker over
medium-high heat. Once steam begins releasing from the pressure indicator,
cook for
10 minutes
. If needed, reduce the heat slightly to maintain a
steady level of pressure.
At the end of the cooking time remove the pressure cooker from the heat.
Allow the pressure cooker to cool naturally (approximately
10 minutes
).
Press the
one button Unlock
to release the lid from the base.
Remove the chicken and place on serving platter. Discard any remaining
cooking liquid. Drizzle chicken with balsamic vinegar. Cover and
keep warm.
Add diced tomatoes, garlic, and salt to the base over medium heat. Cook
for 3 to 4 minutes or until warm and bubbly. Spoon tomato mixture over
chicken and sprinkle with chopped basil.
Serves 8
22
Summary of Contents for 1859693
Page 1: ...6 Qt Stainless Steel Pressure Cooker USER GUIDE...
Page 24: ...2012...