Chicken With Mushrooms - Cook's essentials CEPC660 Owner's Manual

Chicken with Mushrooms*

3 tablespoons olive oil
2 lbs. chicken breasts, boneless, skinless
1 teaspoon salt
1 large onion, coarsely chopped
8 ounces small mushrooms, halved
2 cans cream of mushroom soup
1/2 cup chicken broth
1. Place the Removable Cooking Pot in the Pressure Cooker.
Add oil.
2. Press the COOK MODE Button for BROWN. Press the
START/STOP Button.
3. Preheat for 5 minutes. Brown the chicken breasts, two at a time.
Remove the browned chicken to a plate while the remaining
pieces are browning.
4. When all pieces have been browned, sprinkle chicken
with salt.
5. Add onion and mushrooms to the cooking pot and sauté until soft
and lightly browned.
6. Put chicken back into the Removable Cooking Pot with the onion
and mushrooms.
7. Add soup and chicken broth and stir. Place Lid on Pressure
Cooker. Slide the Safety Lock to LOCK position.
8. Turn the Pressure Regulator Knob to PRESSURE. Press the
PRESSURE MODE Button for HIGH PRESSURE.
9. Press COOK TIME Button until 15 minutes appears on
the Display.
10. Press the START/STOP Button until the green START Indicator Light
appears. The red HIGH PRESSURE Indicator Light will blink slowly
and then faster as the cooking countdown begins; the Pressure
Indicator Rod will rise as the pressure builds. After cooking under
pressure 15 minutes, the Pressure Cooker will beep 3 times. Press
and hold the START/STOP Button until it beeps.
11. Release pressure using the natural release feature. This will take
approximately 30 minutes. Once the Pressure Indicator Rod
drops, slide the Safety Lock to UNLOCK position and remove
the Lid.
Makes 4 to 6 servings
*Recipe from the Salton Test Kitchen
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