3-4 pound turkey breast
1 tablespoon vegetable oil
1
1
⁄
2
cups water
1 onion, chopped
1
⁄
2
cup chopped celery
1
⁄
2
teaspoon poultry seasoning
Salt and pepper to taste
Pour oil into cooker. Turn heat selector to medium and brown turkey on all sides. Add re-
maining ingredients. Close cover securely. Place pressure regulator on vent pipe and
cook
35 minutes with pressure regulator rocking slowly .
Let pressure drop of its own accord .
Thicken gravy, if desired.
Nutrition Information Per Serving
6 to 8 servings
197 Calories, 8 g Fat, 76 mg Cholesterol
TURKEY BREAST
ARROZ CON POLLO
1 (3 to 3
1
⁄
2
-pound) chicken, cut
into serving pieces
Paprika
Salt and pepper
2 tablespoons olive oil
2 medium onions, chopped
1 clove garlic, minced
1 cup chicken broth
1 bay leaf
1
⁄
2
teaspoon crushed red pepper
1
⁄
4
teaspoon crushed saffron threads
• • • • • • •
1 package (10 ounces) frozen
green peas
1 cup sliced green olives
1 tomato, peeled, chopped
1 jar (4 ounces) pimientos, drained,
sliced
• • • • • • •
Hot cooked rice (see page 54)
Sprinkle chicken with paprika, salt, and pepper. Pour oil into pressure cooker. Turn heat
selector to medium and brown chicken, a few pieces at a time, and remove. Add onions and
garlic to pressure cooker. Sauté until tender. Return chicken to pressure cooker. Add broth,
bay leaf, red pepper, and saffron. Close cover securely. Place pressure regulator on vent pipe
and
cook 8 minutes with pressure regulator rocking slowly .
Cool cooker at once .
Stir in
peas, olives, tomato, and pimientos. Close cover securely. Place pressure regulator on vent
pipe and
cook 0 minutes .
Let pressure drop of its own accord .
Stir in cooked rice.
Nutrition Information Per Serving
6 servings
462 Calories, 19 g Fat, 93 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.
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).
CUPS OF
COOKING TIME
POULTRY
LIQUID
(MINUTES)
Whole Chicken
(2
1
⁄
2
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)
1
1
⁄
2
35
*Cool cooker at once (see page 4).
19
