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0g
fiber
283mg
sod.
•
77mg
25g
pro.
•
0g
carb.
•
serving:
per
information
and
slicing
before
minutes
through.
cooked
approximately
for
chicken
pot.
the
to
add
and
salt
with
breasts
simmer,
bare
a
to
down
to
temperature
and
uncover
minutes)
comes
liquid
Once
to
Set
Multicooker.
into
parsley
and
peppercorns
carrot,
onion,
wine,
black
ground
salt
ounces
8
(about
parsley
peppercorns
crushed
and
peeled
pieces
2-inch
into
2-inch
into
cut
and
eighths
into
cut
and
wine
sodium
low
broth,
fat.
never
will
you
–
tasty
the
keeps
liquid
Sauces
with
Chicken
•
9mg
calc.
•
chol.
•
1g
fat
sat.
•
3g
fat
fat)
from
(22%
139
Calories
Nutritional
serving.
5
about
rest
until
or
minutes
poach
and
Cover
gently
then
and
pepper
chicken
the
season
settles
liquid
Once
200°F.
the
reduce
immediately
15
(about
boil
a
400°F.
at
Brown/Sauté
the
of
pot
cooking
garlic,
celery,
water,
broth,
the
pepper
freshly
teaspoon
kosher
teaspoon
each)
breasts
chicken
fresh
handful
black
tablespoon
cloves,
garlic
cut
stalk,
celery
pieces
peeled
carrot,
peeled
onion,
white
dry
cup
water
cups
chicken
cups
servings
4
Makes
Brown/Sauté
Setting:
the
miss
and
moist
chicken
poaching
flavorful
The
Two
Poached
21
•
Let
4.
117mg
sod.
25
23g
pro.
3.
fish):
of
ounces
minutes.
2.
begin
thickness,
the
to
fish
the
place
fish
Season
the
to
Multicooker
Put
1.
the
with
pot
¼
30
refrigerate
¼
marinade.
coat
to
turn
2
garlic.
1
the
together
1
2
1
on
1
smashed
1
1
and
peeled
2
4
greens.
or
own
its
Salmon
0g
fiber
•
19mg
calc.
•
62mg
chol.
•
1g
fat
•
5g
carb.
•
fat)
from
(35%
(4
serving
per
information
immediately.
10
to
8
at
doneness
fillet's
the
on
in.
marinated
of
some
with
top
and
sounds,
tone
Once
refrigerator.
from
minutes.
set
and
water
cooking
fill
rack,
the
and
wrap
plastic
the
into
down
side
marinade;
the
in
and
scallion
ginger,
whisk
dish
baking
salt
kosher
teaspoon
steaming
for
water
skin
fillet,
salmon
and
peeled
clove,
sliced
thinly
sliced
ginger,
piece
one-inch
sake
tablespoons
mirin
tablespoons
servings
mixed
of
bed
on
served
perfect
Steamed
Asian-Style
•
sat.
•
7g
fat
•
190
Calories
Nutritional
Serve
checking
Depending
4.
it
aromatics
rack
the
on
salt.
with
fish
Remove
3.
12
for
Steam
of
quart
1
with
Fitted
2.
minutes.
with
Cover
flesh
lay
and
fish
the
Place
sake,
mirin,
shallow
a
In
1.
¼
quart
1
pound
1
garlic
1
scallion,
1
thinly
1
2
2
4
about
Makes
Steam
Setting:
a
over
is
salmon
This
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