•
If the Removable Cooking Bowl is too full, remove excess liquid
and/or food. Replace the Cover and continue cooking.
If you can’t open or remove the Cover:
•
Be sure all of the pressure has been released.
•
If you still cannot open it, bring the contents of the Pressure Cooker
up to pressure again.
•
Release the pressure completely by moving the Pressure Regulator
to the Steam position or allow the Pressure Cooker to cool on it’s own.
RECIPES
Chicken and Rice
3 lb. (1.3 kg.)
chicken, cut into pieces, remove skin
3 tbsp. (45 ml)
olive oil
1/2 cup (125 ml)
white wine
1 cup (250 ml)
onion, diced
2 cloves
garlic, peeled and minced
1-1/2 cups (375 ml)
red pepper, diced
2 cups (500 ml)
canned plum tomatoes, seeded, large dice
1 cup (250 ml)
white rice, long grain, uncooked
1/2 cup (125 ml)
frozen peas
3 cups (750 ml)
chicken broth
1/2 tsp (5 ml)
salt
•
Salt and pepper the Chicken.
•
Heat 2 tbsp. (30 ml) of oil in the Pressure Cooking using the ‘Brown’
setting. Brown the chicken in batches.
•
Once browned add the chicken back to the Removable Cooking Bowl and
pour in the wine. Cook for 2 minutes. Remove contents and set aside.
•
Heat the remaining oil in the Pressure Cooker. Add onion, garlic and red
pepper and cook until the onion is soft.
•
Add tomato and rice and cook for 2 minutes. Add peas, chicken broth,
salt and chicken (with juices). Mix well.
•
Cover and set to ‘High’ pressure. Cook for 7 minutes.
•
Use the Quick Pressure Release method.
•
Open Cover, stir and serve.
18
