16
1 tablespoon vegetable oil
1 cup chopped onion
1 tablespoon chopped garlic
3 pounds chicken thighs,
skinned
1 cup chicken broth
1 tablespoon chopped parsley
½ cup chopped celery leaves
1 teaspoon oregano
1 teaspoon basil
• • • • • • •
1 can (4 ounces) sliced black
olives
2 tablespoons cold water
2 tablespoons flour
Salt and pepper to taste
Pour oil into cooker. Turn heat selector to medium and sauté onion and garlic; remove. Brown chicken. Add onion, garlic, broth, parsley,
celery leaves, oregano, and basil. Close cover securely. Place pressure regulator on vent pipe and
cook 8 minutes with pressure regulator
rocking slowly.
Cool cooker at once.
Remove chicken to a warm dish. Add olives to liquid and heat. Mix water with flour. Stir into hot
broth. Heat until sauce thickens, stirring constantly. Pour sauce over chicken.
Nutrition Information Per Serving
6 servings
250 Calories, 8 g Fat, 115 mg Cholesterol
HERBED CHICKEN
BAYOU BOUNTY CHICKEN
1½ pounds chicken pieces
1 can (15 ounces) whole
tomatoes, undrained, cut up
¾ cup chopped onion
⅓ cup chopped green pepper
⅓ cup chopped celery
2 cloves garlic, minced
½ tablespoon extra-spicy
seasoning blend
• • • • • • •
Hot cooked rice (see page 25)
Add all ingredients except rice to pressure cooker. Close cover securely. Place pressure regulator on vent pipe and
cook 8 minutes with
pressure regulator rocking slowly.
Let pressure drop of its own accord.
Serve chicken and sauce over rice.
Nutrition Information Per Serving
3 servings
394 Calories, 14 g Fat, 90 mg Cholesterol
CHICKEN AND DRESSING
2½ cups cooked chicken, cut
into bite size pieces
1 can (10 ½ ounces) cream of
chicken soup
1½ cups seasoned bread crumbs
¼ cup chopped celery
¼ cup chopped onion
2 chicken bouillon cubes
2 cups hot water
1½ cups water
Place chicken in greased metal bowl which will fit loosely in the cooker. Cover chicken with chicken soup. Combine stuffing, celery,
onion; moisten with bouillon cubes dissolved in water. Spread over chicken soup. Cover bowl firmly with aluminum foil. Pour 1½ cups
water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and
cook 5 minutes with
pressure regulator rocking slowly.
Let pressure drop of its own accord.
Nutrition Information Per Serving
6 servings
317 Calories, 13 g Fat, 109 mg Cholesterol
POULTRY TIMETABLE
It is not necessary to brown poultry before pressure cooking, but you may do so if you like. After browning, remove poultry from cooker
and pour liquid into cooker. Place poultry on rack in cooker.
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).
POULTRY
CUPS OF LIQUID
COOKING TIME
(MINUTES)
Whole Chicken
(2½ to 3 pounds)
1
13 to 15
Chicken
(cut into serving pieces)
1
8
Chicken Breast
(boneless)
1
3 to 4*
Turkey Breast
(3 to 4 pounds)
1½
35
*Cool cooker at once (see page 4).
