Russell Hobbs RHNPC401 Owner's Manual page 38

HERBED CHICKEN WITH FRESH VEGETABLES
2 boneless-skinless chicken breast halves
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon salt
dash black pepper
1 cup chicken or vegetable stock,or
canned low sodium broth
2 medium red potatoes, scrubbed and quartered
2 carrots, quartered
2 ribs celer y, quartered
1 leek,trimmed, washed well,light green
and white parts only, sliced thinly
1. Rub chicken with herbs, salt and black pepper.
2. Add the chicken broth,chicken and vegetables to the
Pressure Cooker Pan.
3. Cover with the Lid and set the Pressure
Regulator Valve to PRESSURE.Heat on
MAX/BROWNING until the HIGH/LOW
Pressure Level Indicator and the Pressure Lift
Pin raises.
4. When a steady flow of steam is released from
the Pressure Regulator Valve, reduce the
Variable Temperature/Pressure Control to 7 - 8
and cook at HIGH pressure12 to 15 minutes or
until done.
5. Turn the Variable Temperature/Pressure
Control to WARMING and turn the Pressure
Cooker OFF. Unplug the unit.The Power
Indicator Light will turn off. Use the Natural
Steam Release method. Wait until the
HIGH/LOW Pressure Level Indicator and the
Pressure Lift Pin drops.
Makes 2 servings
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