NuWave Nutri-Pot 6Q, Owner'S Manual & Complete Recipe Book

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38
Recipes
Directions:
1. Press “sear” , set to 13 minutes, then press “start/stop” .
2. Place chicken in, and coat with olive oil. 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
of cooker.
5. Return chicken to cooker, add all remaining ingredients and continue to
cook for 3 minutes.
6. Close lid and lock.
7. Press “poultry” , press “texture” once for to 25 minutes, then press
“start/stop” .
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: 4-6
Ingredients:
6-8 chicken legs or thighs
Salt and black pepper to taste
3 tablespoons olive oil
½ pound pancetta, diced
1 cup white wine
½ onion, chopped
¼ cup celery
1 cup carrots
1 tablespoon Dijon mustard
1 clove garlic, chopped
2 cups low-sodium chicken stock
2 (15-ounce) cans navy beans, drained
1 teaspoon fresh thyme, chopped