NuWave Nutri-Po 13Q, Owner'S Manual

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30
Recipes
Directions:
1. Press “sear” button, set to 15 minutes, then press “start/stop” button.
2. Coat chicken in olive oil and season with salt and pepper.
3. Brown chicken on both sides in Pressure Cooker and set chicken aside on a
covered plate.
4. Add pancetta and wine to deglaze chicken pieces stuck to 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” twice for 35 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.
Tip: Use chicken stock in place of white wine.
Cassoulet Chicken
Serves: 8-12
Ingredients:
12-16 chicken legs or thighs
salt and black pepper to taste
6 tablespoons olive oil
1 pound diced pancetta
2 cup white wine
1 onion, chopped
½ cup celery
2 cup carrots
2 tablespoons Dijon mustard
2 clove garlic, chopped
4 cups low sodium chicken stock
4 (15-ounce) cans navy beans, drained
2 teaspoons fresh thyme, chopped