Bennett Read 6L Pressure Chef Recipe Manual page 10

SALMON
INGREDIENTS: METHOD:
1 cup chicken broth 1. Place all ingredients, except for the salmon, into the
pressure cooker.
1 pinch saffron
2. Insert the steam rack then place the salmon onto the
1/4 tsp sea salt
rack.
1 tbsp unsalted butter
3. Lock the lid and cook on high pressure for 5 minutes.
2 frozen salmon fillets
4. Allow the pressure to release naturally.
5. Remove liquid from the pot and set pressure cooker to
Sauté, then brown the salmon pieces to your prefer-
ence and serve.
HONEY GLAZED CHICKEN
INGREDIENTS: METHOD:
2.5 kg boneless skinless 1. Place all ingredients into the pressure cooker.
chicken thighs / wings
2. Lock the lid and cook on high pressure for 15 minutes.
11/2 cups diced onion
3. Release the pressure. Remove chicken, slice and set aside.
3 cloves of garlic
4. Set the pressure cooker to Sauté. Stir sauce until thickened.
1/2 cup soy sauce
5. Add sliced chicken back into the pot, then mix well.
1/4 cup tomato sauce
6. Serve over rice (optional).
1 cup honey
1/8 tsp salt
1/8 tsp black pepper
1/3 tbsp red pepper
flakes
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