14
CHICKEN BREASTS TARRAGON
Pour oil into cooker. Turn heat selector to medium and brown chicken. Add remaining ingredients except water and cornstarch. Close
cover securely. Place pressure regulator on vent pipe and
cook 4 minutes with pressure regulator rocking slowly.
Cool cooker at
once.
Remove chicken and keep warm. Combine water and cornstarch. Stir into sauce. Heat until sauce thickens, stirring constantly.
Nutrition Information Per Serving
4 servings
219 Calories, 5 g Fat, 69 mg Cholesterol
poulTry
A host of great, light meals can evolve from chicken and other poultry when prepared in the pressure cooker. Be it a tender fillet with a
delightful, light sauce or a savory casserole with a host of nutritious vegetables, you’ll find the pressure cooker is perfect for preparing
your favorites in a hurry.
Try the following recipes and enjoy tasty poultry in a variety of ways or prepare your own favorite poultry dishes. It’s not necessary to
brown poultry before pressure cooking, but you may do so if you like. Searing tends to seal in the natural juices, while cooking without
browning lets the flavor of the various ingredients intermingle for some spectacular taste combinations. For crispier chicken, you may
want to put the chicken under the broiler for a few minutes after pressure cooking.
FOR POULTRy, DO NOT FILL PRESSURE COOKER OVER
2
⁄
3
FULL!
NO PORTION OF ThE POULTRy ShOULD EXTEND AbOVE ThE
2
⁄
3
FULL mARK (SEE PAgE 5).
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.
2 tablespoons vegetable oil
6 boneless, skinless chicken
breast halves
1 teaspoon rosemary
3 cloves garlic, peeled and
sliced
CALIFORNIA CHICKEN
SEAFOOD TIMETABLE
Pour 1 cup water into cooker. Position rack in cooker. Place seafood on rack in cooker. Do not fill cooker over ⅔ full. Close cover
securely. Place pressure regulator on vent pipe and
cook according to chart. Cool cooker at once.
SEAFOOD (FRESH OR THAWED)
COOKING TIME SEAFOOD (FRESH OR THAWED)
COOKING TIME
Crab Legs
0 to 1 minute
Fish Fillets
(1-inch thick)
2 minutes
Salmon Fillets
(1-inch thick)
2 minutes
Scallops
Large
1 minute
Shrimp
Medium to Large (36 to 40 count)
0 to 1 minute
Large (21 to 25 count)
1 minute
Tuna Fillets
(1-inch thick)
2 minutes
1 tablespoon vegetable oil
4 boneless, skinless chicken
breast halves
½ cup white wine
Worcestershire sauce
½ cup white wine
¼ cup chopped onion
¼ cup sliced celery
½ cup white wine
½ cup chicken broth
¼ cup chopped parsley
• • • • • • •
½ lemon, thinly sliced
Salt and pepper to taste
Pour oil into cooker. Turn heat selector to medium and brown chicken. Season chicken with rosemary. Cover chicken with garlic.
Combine wine, broth, and parsley; pour over chicken. Close cover securely. Place pressure regulator on vent pipe and
cook 4 minutes
with pressure regulator rocking slowly.
Cool cooker at once.
Garnish chicken with lemon slices.
Nutrition Information Per Serving
6 servings
191 Calories, 6 g Fat, 69 mg Cholesterol
¼ cup sliced carrot
1 teaspoon tarragon
1 teaspoon salt
¼ teaspoon black pepper
• • • • • • •
¼ cup cold water
1 tablespoon cornstarch
