NuWave Nutri-Pot 33501, Owner'S Manual & Complete Recipe Book, Page: 32 / 82

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Directions:
1. Press “sear” button, set to 20 minutes, then press “start/stop” button.
2. Add oil to Pressure Cooker and brown chicken on all sides.
3. Transfer browned chicken to dish lined with paper towels and set aside.
4. Add all remaining ingredients, except cilantro, to Pressure Cooker and stir well.
5. Return all chicken to Pressure Cooker.
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, garnish with cilantro and serve.
Tip: Use chicken stock in place of white wine.
Salsa Chicken and Rice
Serves: 8
Ingredients:
4 teaspoons olive oil
2 (4-pound) chicken, cut into 8 pieces
2 cup basmati rice
4 cups chicken stock
1 cup dry white wine
2 (8-ounce) jar prepared salsa
2 (10-ounce) can diced tomatoes
2 (10-ounce) can green chilies
2 tablespoon chili powder
4 cloves garlic, chopped
Salt and pepper to taste
1 cup cilantro, chopped (optional)
Salsa Chicken and Rice