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faster cooking, healthier eating - every day
Shredded Chicken Breasts
Lacey Berry /
St. George Bosch Kitchen Center
4 boneless skinless chicken breasts
1
/
2
cup water
One of the following:
1 bottle BBQ sauce (18 oz.)
1
1
/
2
cups water
1
1
/
2
cups chicken broth
Place
1
/
2
cup water in pressure cooker along with either barbeque sauce,
additional water or chicken broth. Add chicken breasts. Cook on setting 2
for 7 minutes. (If using frozen chicken, add 3 minutes to cooking time).
When chicken is cooked it may be shredded easily using the wire whips in
the Bosch Universal Kitchen machine. Pour all contents of pressure cooker
into mixer. Turn to speed 1 or use “M” (momentary) switch. Process until
shredding is complete.
Chicken may be used in a variety of dishes (sandwiches, soups, pizza
enchiladas, tacos, etc).
Pork Tenderloin
Lacey Berry /
St. George Bosch Kitchen Center
1 pork tenderloin (cut in
1
/
2
if necessary to fit into pressure
cooker)
2 Tbsp olive oil
3 shallots (sliced)
8 large mushrooms (sliced)
1
/
2
cup apple cider
1
1
/
4
cups water
1 cup beef broth
1 Tbsp soy sauce
1 tsp Herbs de Provence
Brown meat in olive oil. When nicely browned add shallots and mush-
rooms. Cook 1-2 minutes. Deglaze pan with cider and add the rest of the
ingredients. Bring to a boil and secure the pressure cooker lid. Set pres-
sure regulator to position 2. Bring up to pressure. Cook on setting 2 for 20
minutes.
Remove the roast and thicken the broth for gravy.
