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3.
Working in batches, brown chicken on both sides in pressure cooker and set chicken aside on
a covered plate.
4.
Add pancetta and wine to pressure cooker, and scrape off any chicken pieces stuck to the
bottom.
5.
Return chicken to pressure cooker, add all remaining ingredients and continue to sear for 3
minutes.
6.
Close lid and lock in place.
7.
Press “poultry” button, press “texture” once for 25 minutes, then press “start/stop” button.
8.
Once finished, the pressure cooker will automatically go to the “warm” feature and the
pressure will release naturally.
9.
Season with salt and pepper to taste and serve.
Tips: Use white juice or chicken stock in place of white wine.
CHICKEN, PEAS & RICE
Serves: 6 people
Ingredients:
1 tablespoon olive oil
1 ½ cup rice
3 shallots (chopped)
2 tablespoons parsley
3 carrots (diced)
2 teaspoons salt
3 ribs celery (diced)
1 teaspoon white pepper
1 tablespoon garlic (chopped)
1 tablespoon butter
1 cup mushrooms (chopped)
3 tablespoon flour
1 ½ teaspoons fresh thyme
16 ounces frozen peas
6 boneless skinless chicken breasts
2 cups low sodium chicken stock
Directions:
1.
Press “sear” button, set to 5 minutes, then press “start/stop” button.
2.
Add olive oil, shallots, carrots, celery and garlic to pressure cooker. Cook for 4 minutes.
3.
Add mushrooms, thyme, chicken, chicken stock, rice, parsley, salt and pepper to pressure
cooker. Mix ingredients until combined.
4.
Close lid and lock in place.
5.
Press “poultry” button, press “texture” twice for 15 minutes, then press “start/stop” button.
6.
Once finished, the pressure cooker will automatically go to the “warm” feature and the
pressure will release naturally.
7.
Remove the chicken, press “sear” button. Add butter, flour, peas and stir until sauce begins to
thicken.
8.
Season with salt and pepper to taste, and serve chicken with rice mixture.
SALSA CHICKEN & RICE
Serves: 4 people
Ingredients:
2 teaspoons olive oil
1 (10 ounce) can diced tomatoes
1 (1.8 kgs) chicken, cut into 8 pieces
1 (10 ounce) can green chilies
1 cup basmati rice
1 tablespoon chili powder
2 cups chicken stock
2 cloves garlic (chopped)