14
Herbed Chicken Thighs
½ tablespoon olive oil
4 chicken thighs, skinned
½ cup chicken broth
½ cup chopped onion
¼ cup chopped celery leaves
3 cloves garlic, minced
1 tablespoon minced, fresh Italian parsley
½ teaspoon dried oregano
½ teaspoon dried basil
• • • • • • •
3 tablespoons sliced black olives
Salt and pepper
With cooking pot in cooker body, press
BROWN
and preheat cooker . Add oil; brown chicken . Press
CANCEL
. Add broth, onion, celery
leaves, garlic, parsley, oregano, and basil to pot . Close cover . Place quick pressure release valve on vent pipe . Press
POULTRY
. When
time is up, allow pressure to drop of its own accord . Remove chicken to a warm dish . Press
SAUTÉ
; add olives to liquid . Simmer for 5
minutes until liquid is reduced . Season to taste with salt and pepper . Serve sauce over chicken .
4 servings
Vegetables
Pressure cooking is a preferred method for preparing vegetables . Because of the fast cooking time and super-heated steam, vegetables
retain most of their natural color, texture, flavor, and nutrients .
FOR FRESH VEGETABLES, DO NOT FILL COOKING POT OVER ⅔ FULL!
Fresh Vegetable Timetable
When using the following vegetable timetable, cook the vegetables the minimum amount of time indicated if you prefer your vegetables crisp . If you
prefer your vegetables soft, cook them the maximum amount of time indicated .
TO PREVENT OVERCOOKING, USE THE QUICK PRESSURE RELEASE METHOD AFTER COOKING VEGETABLES .
If the timetable says to cook 0 minutes, press the
VEGETABLES–LOW
button . Unit will beep 10 times as soon as pressure is reached . Use the quick
pressure release method immediately after pressure cooker reaches cooking pressure .
Quantity of vegetables does not change pressure cooking times . More mature vegetables may require longer pressure cooking times than given in timetable .
For fresh vegetables, pour 1 cup liquid into cooking pot.
Place vegetables on rack in cooking pot . Close cover securely . Place quick pressure release
valve on vent pipe . Press
VEGETABLES–LOW
or
VEGETABLES–HIGH
and adjust time, if necessary, according to the following timetable .
Vegetable
Preparation
Preset Pressure
Cooking Time
Artichoke
Whole, 6 to 8 ounces
HIGH
11–13 minutes
Asparagus
Stems, cut into 1-inch pieces
LOW
0–1 minute
Beans (green, wax)
Whole or sliced
LOW
0–1 minute
Beets
Whole, 2½-inch diameter
HIGH
20–21 minutes
Broccoli
Florets
LOW
0–1 minute
Brussels Sprouts
Small, 1-inch diameter
LOW
4–5 minutes
Cabbage (red, green)
Wedges, 1 inch thick
HIGH
5–6 minutes
Coarsely shredded
HIGH
3–4 minutes
Carrots
Baby cut
HIGH
3–5 minutes
½-inch slices
HIGH
3–5 minutes
Cauliflower
Florets
LOW
0–3 minutes
Collards*
Leaves coarsely chopped, stems thinly sliced
HIGH
4–6 minutes
Corn on the Cob
Whole, 2½-inch diameter
HIGH
5 minutes
Eggplant
Cubed, 1 to 1½ inches thick
LOW
3–4 minutes
Sliced, ½ inch thick
LOW
3–4 minutes
Kale*
Leaves coarsely chopped, stems thinly sliced
HIGH
3–5 minutes
Parsnips
Sliced, ½ inch thick
LOW
4–5 minutes
Peppers
Whole
HIGH
2–3 minutes
*Do not use rack; place in cooking liquid . Use 2 cups of water .
