Chicken Casserole
2 lbs. (1 kg.)
chicken, legs or breasts, skin removed
1
yellow onion, cut in pieces
2
stalks celery, cut in 2" (5 cm) pieces
3
carrots, cut in 2" (5 cm) pieces
8
baby potatoes, cut in half
1 cup (250 ml)
chicken both
1 cup (250 ml)
dry white wine
Salt to taste
1/4 tsp. (3 ml)
pepper
1
bay leaf
2 tablespoons (30 ml) cornstarch dissolved in 1/2 cup (125 ml) water
•
Brown chicken and onion on the Brown Setting.
•
Add remaining ingredients, cover and cook for 15 minutes on the high
pressure cooker setting.
•
Press the START/STOP button.
•
Use Slow Pressure Release.
•
Remove Cover and set the Pressure Cooker to the Brown Setting.
Add the cornstarch mixture and cook until casserole reaches desired
consistency.
Beef with Vegetables
3 lb. (1.3 kgs.)
pot roast
4
medium potatoes
1/4
medium turnip, peeled and cut in chunks
4
small carrots, cut in chunks
1
large onion, sliced
1 cup (250 ml)
water
1 cup (250 ml)
beef broth
1 tsp. (5 ml)
salt
1
bay leaf
•
Add a small amount of cooking oil to the Removable Bowl. Set the Pressure
Cooker to the Brown Setting and brown roast, turnip, carrots and onion.
•
Add water, broth, potatoes, salt and bay leaf. Cover and set to the Low
Pressure Cooker Setting and cook for 45 minutes.
•
Use Slow Pressure Release.
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