Cook's essentials K42027 Instruction Manual page 33

BALSAMIC CHICKEN AND ONIONS
SERVES 4
Ingredients
2 lbs. Chicken Thighs (You can use chicken
breast to cut down on calories.)
1 Ham Hock
2 Cups Chopped Carrots (Frozen or fresh,
but don't use baby carrots)
2 Cups Pearl Onions (Frozen or fresh)
1 Cup Dried Mixed Berries (You can use any
kind, a mix or just golden raisins.)
Directions
Season the chicken on both sides with salt and pepper. Then place ham hock and chicken
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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.
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Program the pressure cooker for 17-minutes.
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When the pressure cooker finishes the cooking cycle, it's time to release the pressure.
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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
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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
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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)
Directions
Mix BBQ Sauce, Coconut Milk and Chili Flakes together. In main cooking pot of your pressure
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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
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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.
2 Bay Leaves
4 Cloves of Garlic
1 Cup Balsamic Vinegar
1 Cup Red Wine Vinegar
1/2 Cup Chicken Broth (Optional: since the
chicken releases a lot of liquid already.)
1 Cup Coconut Milk
1 Tbsp Chili Flakes (Or more to taste)
Shredded Coconut (garnish)
Juice of Limes (garnish)
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