Presto 8-Quart Aluminum, Instructions Manual

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CHUTNEY CHICKEN
6 boneless, skinless chicken breast
halves
1 can (14-15 ounces) diced tomatoes
1 can (4 ounces) chopped green
chilies
1
⁄
2
cup raisins
1 ⁄
3
cup mango chutney
1 tablespoon vinegar
1 tablespoon brown sugar
1 ⁄
4
teaspoon allspice
• • • • • • •
1 ⁄
4
cup water
1 tablespoon cornstarch
Place all ingredients except cornstarch and water in cooker. Close cover securely. Place pres-
sure regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly .
Let pressure drop of its own accord . Remove chicken and keep warm. Combine water
and cornstarch. Stir into sauce. Heat until sauce thickens, stirring constantly.
Nutrition Information Per Serving 6 servings
258 Calories, 3 g Fat, 73 mg Cholesterol
SOY CHICKEN
4 boneless, skinless chicken breast
halves
1
⁄
2
cup water
1 ⁄
4
cup low sodium soy sauce
1
⁄
2
cup sliced mushrooms
1
⁄
2
onion, sliced
1
⁄
2
cup sliced celery
3 tablespoons brown sugar
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe
and cook 4 minutes with pressure regulator rocking slowly . Let pressure drop of its
own accord .
Nutrition Information Per Serving
4 servings
169 Calories, 2 g Fat, 69 mg Cholesterol
SWEET ’N SOUR CHICKEN WINGS
18 chicken wings
1 can (8 ounces) pineapple chunks,
undrained
1 red pepper, cut into 1-inch pieces
1 medium onion, cut into 1-inch
pieces
1
⁄
2
cup sliced celery
1
⁄
3
cup vinegar
1
⁄
4
cup brown sugar
2 tablespoons soy sauce
1 tablespoon catsup
1
⁄
2
teaspoon Worcestershire sauce
1
⁄
4
teaspoon ground ginger
• • • • • • •
2 tablespoons cold water
2 tablespoons cornstarch
Place chicken wings, pineapple chunks and juice, pepper, onion, and celery in cooker. Mix
vinegar, brown sugar, soy sauce, catsup, Worcestershire sauce, and ginger in small bowl;
pour into cooker. Close cover securely. Place pressure regulator on vent pipe and cook 3
minutes with pressure regulator rocking slowly . Cool cooker at once . Remove chicken,
pineapple, and vegetables to a warm platter. Mix cold water and cornstarch. Stir into hot
liquid. Heat until sauce thickens, stirring constantly. Pour sauce over chicken, pineapple,
and vegetables. Serve with steamed rice, if desired, see page 54.
Nutrition Information Per Serving 6 servings
418 Calories, 24 g Fat, 113 mg Cholesterol
NOTE: DO NOT INCREASE THIS RECIPE .
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