Presto Electric Pressure Cooker - Manual (Page 15)

15
CHUTNEY CHICKEN
6 boneless, skinless chicken
breast halves
1 can (14-15 ounces) diced
tomatoes
1 can (4 ounces) chopped
green chilies
½ cup raisins
⅓ cup mango chutney
1 tablespoon vinegar
1 tablespoon brown sugar
¼ teaspoon allspice
• • • • • • •
¼ cup water
1 tablespoon cornstarch
Place all ingredients except cornstarch and water in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 4
minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove chicken and keep warm. Combine
water and cornstarch. Stir into sauce. Heat until sauce thickens, stirring constantly.
Nutrition Information Per Serving
6 servings
258 Calories, 3 g Fat, 73 mg Cholesterol
SOY CHICKEN
4 boneless, skinless chicken
breast halves
½ cup water
¼ cup lite soy sauce
½ cup sliced mushrooms
½ onion, sliced
½ cup sliced celery
3 tablespoons brown sugar
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 4 minutes with pressure regulator
rocking slowly. Let pressure drop of its own accord.
Nutrition Information Per Serving
4 servings
169 Calories, 2 g Fat, 69 mg Cholesterol
SWEET ’N SOUR CHICKEN
1 tablespoon vegetable oil
3 pound chicken, cut into
serving pieces and skinned
1 can (8 ounces) pineapple
chunks, undrained
½ cup sliced celery
1 green or red pepper, cut into
chunks
¼ cup brown sugar
½ cup vinegar
2 tablespoons soy sauce
1 tablespoon catsup
½ teaspoon Worcestershire
sauce
¼ teaspoon ground ginger
• • • • • • •
2 tablespoons cold water
2 tablespoons cornstarch
Pour oil into cooker. Turn heat selector to medium and brown chicken. Combine remaining ingredients except water and cornstarch; pour
over chicken. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly.
Cool cooker at once. Remove chicken, pineapple, and vegetables to a warm platter. Mix water and cornstarch. Stir into hot liquid. Heat
until sauce thickens, stirring constantly. Pour sauce over chicken, pineapple, and vegetables. Serve with steamed rice, if desired, see page 25.
Nutrition Information Per Serving
6 servings
333 Calories, 11 g Fat, 104 mg Cholesterol
CHICKEN CACCIATORE
3 pound chicken, cut into
serving pieces
1 cup diced tomatoes
⅓ cup white wine
1½ cups sliced onions
½ cup chopped carrots
½ cup chopped celery
2 cloves garlic, minced
2 tablespoons minced parsley
1 teaspoon oregano
1 teaspoon salt
¼ teaspoon black pepper
• • • • • • •
1 can (6 ounces) tomato paste
Place all ingredients except tomato paste in pressure cooker. Close cover securely. Place pressure regulator on vent pipe and cook 8
minutes with pressure regulator rocking slowly. Cool cooker at once. Place chicken on warm platter. Stir tomato paste into sauce in
cooker. Simmer until thickened. Pour over chicken.
Nutrition Information Per Serving
6 servings
291 Calories, 14 g Fat, 90 mg Cholesterol