26
27
½ tablespoon olive oil
4 boneless, skinless chicken breasts
3 cloves garlic, sliced
½ cup white wine
½ cup chicken broth
¼ cup minced, fresh Italian parsley
1 teaspoon dried rosemary
• • • • • • •
Salt and pepper
½ small lemon, thinly sliced
With cooking pot in cooker body, press
BROWN
and preheat cooker. Add oil; brown
chicken. Press
CANCEL
. Cover chicken with
garlic slices. Add wine, broth, parsley, and
rosemary. Close cover. Place quick pressure
release valve on vent pipe. Press
POULTRY
and
then adjust time to 6 minutes.
When time is up, allow pressure to drop of its
own accord.
Season to taste with salt and pepper. Garnish
with lemon slices.
4 servings
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
(Minutes)
Artichoke
Whole, 6 to 8 ounces
HIGH
11–13
Asparagus
Stems, cut into 1-inch pieces
LOW
0–1
Beans
(green, wax)
Whole or sliced
LOW
0–1
Beets
Whole, 2½-inch diameter
HIGH
20–21
Broccoli
Florets
LOW
0–1
Brussels Sprouts
Small, 1-inch diameter
LOW
4–5
Cabbage
(red, green)
Wedges, 1 inch thick
Coarsely shredded
HIGH
HIGH
5–6
3–4
Carrots
Baby cut
½-inch slices
HIGH
HIGH
3–5
3–5
Cauliflower
Florets
LOW
0–3
California Chicken
Herbed Chicken Thighs
