16
Herbed Chicken Thighs
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, select BROWN and preheat cooker. Add oil; brown chicken. Press cancel. Add broth, onion, celery
leaves, garlic, parsley, oregano, and basil to pot. Close and secure cover. Place quick pressure release valve on vent pipe.
Select POULTRY and press start. When time is up, allow pressure to drop of its own accord for 10 minutes, then use quick pressure
release method. Remove chicken to a warm dish. Press cancel. Select SAUTÉ, add olives to liquid, and press start. Simmer for 5 min-
utes until liquid is reduced. Season to taste with salt and pepper. Serve sauce over chicken.
4 servings
Hard-cooked Eggs
Pour 1 cup water into cooking pot. Place 10-12 large eggs on cooking rack in pot. Close and secure cover. Place quick pressure release
valve on vent pipe. Select POULTRY, adjust time to 6 minutes, and press start. When time is up, use quick pressure release method.
Immediately remove eggs and allow to cool completely before peeling. If not using immediately, refrigerate until ready to use.
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.
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 and secure cover. Place quick pressure
release valve on vent pipe. Select VEGGIES-LOW or VEGGIES-HIGH. Adjust time, if necessary, according to the timetable and press start.
Vegetable
Preparation
Preset Program
Cooking Time
Artichoke
Whole, 6–8 ounces
VEGGIES-HIGH
12–14 minutes
Asparagus
Stems, cut into 1-inch pieces
VEGGIES-LOW
1–2 minutes
Beans (green, wax)
Whole or sliced
VEGGIES-LOW
2–3 minutes
Beets
Whole, 2½-inch diameter
VEGGIES-HIGH
22–23 minutes
Broccoli
Florets
VEGGIES-LOW
1–2 minutes
Brussels Sprouts
Small, 1-inch diameter
VEGGIES-LOW
5–6 minutes
Cabbage (red, green)
Wedges, 1 inch thick
Coarsely shredded
VEGGIES-HIGH
VEGGIES-HIGH
6–7 minutes
4–6 minutes
Carrots
Baby cut
½-inch slices
VEGGIES-HIGH
VEGGIES-HIGH
4–6 minutes
4–6 minutes
Cauliflower
Florets
VEGGIES-LOW
3–5 minutes
Collards*
Leaves coarsely chopped, stems thinly sliced
VEGGIES-HIGH
5–7 minutes
Corn-on-the-cob
Whole, 2½-inch diameter
VEGGIES-HIGH
6 minutes
Eggplant
Cubed, 1–1½ inches thick
Sliced, ½ inch thick
VEGGIES-LOW
VEGGIES-LOW
4–5 minutes
4–5 minutes
Kale*
Leaves coarsely chopped, stems thinly sliced
VEGGIES-HIGH
4–5 minutes
Parsnips
Sliced, ½ inch thick
VEGGIES-LOW
5–6 minutes
Peppers
Whole
VEGGIES-HIGH
3–4 minutes
* Do not use rack; place in cooking liquid. Use 2 cups of water.
