RECIPES
Directions
Season the chicken on both sides with salt and pepper. Then place ham hock and chicken into
bottom of inner pot. Place all remaining ingredients into pot. The chicken will brown on the side
touching the bottom of the pot.
Close and lock the lid on your pressure cooker. Make sure the Pressure Valve is set to Airtight.
Press MEAT & CHICKEN program button on your machine OR program the pressure cooker for 17-
minutes.
When the pressure cooker finishes the cooking cycle, it’s time to release the pressure. Carefully
turn the Pressure Valve on the top to EXHAUST and wait for all steam and pressure to release. The
Float Valve will drop, allowing you to unlock the lid.
You’ll notice that the level of liquids inside the pot has almost doubled. Use a pair of tongs and
carefully remove the chicken. Set chicken aside and go back to the remaining sauce. Ladle out or
pour out half of that liquid and return it back to the pressure cooker to reduce/thicken the sauce.
Follow instructions in this manual for "BROWNING." Reduce the sauce so it becomes nice and thick.
Help it along by adding flour or cornstarch if you like.
Once the sauce is thickened to the desired consistency, cancel "BROWNING" and return chicken
carefully back into the sauce. Set the pressure cooker to Keep Warm until ready to serve. Serve
with rice or mashed potatoes.
HAWAIIAN BBQ CHICKEN
SERVES 4
Ingredients
3lbs. Chicken (Frozen or Fresh; Breast,
Thighs, Wings or Drumettes)
1 Cup BBQ Sauce
2 Cups Diced Pineapples (Canned or Fresh)
1 Cup Coconut Milk
1 Tbsp Chili Flakes (Or more to taste)
Shredded Coconut (garnish)
Juice of Limes (garnish)
Directions
Mix BBQ Sauce, Coconut Milk and Chili Flakes together. In main cooking pot of your pressure
cooker, place the pineapples at the very bottom. This will be closest to the heat source and will
render out the pineapple juice so the pressure cooker will use the juices to steam and pressurize
since the BBQ sauce mixture is quite thick and may burn if you place it on the very bottom.
Start dipping chicken pieces in the BBQ sauce mixture, a thin coat is fine. Add them into the pot
one by one. Pour the remaining sauce mixture over the chicken when you’re done. Shut the lid of
the pressure cooker, turn to lock it. Set the pressure valve to Airtight. Program pressure cooker for
10-minutes.
Once the cooking cycle is finished, release pressure and unlock lid. The chicken and pineapples will
have released liquids during the pressure cooking process so there will be lots of liquid inside.
Remove just the chicken with a pair of tongs and set aside temporarily. At this time, you can use a
potato masher and mash down the pineapples so they become pulpier. (If you want the sauce
www.maxi-matic.com
36
