Poultry; California Chicken - Presto Stainless Steel Electric Pressure Cooker Instructions & Recipes

poulTry

A host of great, light meals can evolve from chicken and other
poultry when prepared in the pressure cooker. Be it a tender fillet
with a delightful, light sauce or a savory casserole with a host of
nutritious vegetables, you'll find the pressure cooker is perfect for
preparing your favorites in a hurry.
Try the following recipes and enjoy tasty poultry in a variety of
ways or prepare your own favorite poultry dishes. It's not neces-
sary to brown poultry before pressure cooking, but you may do so
if you like. Searing tends to seal in the natural juices, while cook-
ing without browning lets the flavor of the various ingredients
intermingle for some spectacular taste combinations. For crispier
chicken, you may want to put the chicken under the broiler for a
few minutes after pressure cooking.
FOR POULTRY, DO NOT FILL PRESSURE COOKER OVER
NO PORTION OF THE POULTRY SHOULD EXTEND ABOVE
2 ⁄
THE FULL MARK (SEE PAGE 12).
3
SOY CHICKEN
4 boneless, skinless chicken
breast halves
1 ⁄ cup water
2
⁄ cup lite soy sauce
1
4
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent
pipe and set heat control at 400°. When pressure regulator begins a rocking motion,
cook 4 minutes. Allow pressure regulator to rock for 1 to 2 minutes at 400° and then
slowly turn the heat control down, stopping just at the point where the pilot light goes
out. When cooking time is complete turn control to OFF and remove heat control. Let
pressure drop of its own accord.
Nutrition Information Per Serving
169 Calories, 2 g Fat, 69 mg Cholesterol
⁄
2
FULL!
3
⁄ cup sliced mushrooms
1
2
⁄ onion, sliced
1
2
1 ⁄ cup sliced celery
2
3 tablespoons brown sugar
4 servings
32

CALIFORNIA CHICKEN

2 tablespoons vegetable oil
6 boneless, skinless chicken
breast halves
1 teaspoon rosemary
3 cloves garlic, peeled and
sliced
Preheat pressure cooker at 350° for 5 minutes. Pour oil into cooker and brown chicken.
Season chicken with rosemary. Cover chicken with garlic. Combine wine, broth, and
parsley; pour over chicken. Close cover securely. Place pressure regulator on vent pipe
and set heat control at 400°. When pressure regulator begins a rocking motion, cook 4
minutes. Allow pressure regulator to rock for 1 to 2 minutes at 400° and then slowly
turn the heat control down, stopping just at the point where the pilot light goes out. When
cooking time is complete turn control to OFF and remove heat control. Cool cooker at
once. Garnish chicken with lemon slices.
Nutrition Information Per Serving
191 Calories, 6 g Fat, 69 mg Cholesterol
CHICKEN BREASTS TARRAGON
1 tablespoon vegetable oil
4 boneless, skinless chicken
breast halves
⁄ cup white wine
1
2
Worcestershire sauce
1 ⁄ cup white wine
2
⁄ cup chopped onion
1
4
⁄ cup sliced celery
1
4
Preheat pressure cooker at 350° for 5 minutes. Pour oil into cooker and brown chicken.
Add remaining ingredients except water and cornstarch. Close cover securely. Place
pressure regulator on vent pipe and set heat control at 400°. When pressure regulator
begins a rocking motion, cook 4 minutes. Allow pressure regulator to rock for 1 to 2
minutes at 400° and then slowly turn the heat control down, stopping just at the point
where the pilot light goes out. When cooking time is complete turn control to OFF and
remove heat control. Cool cooker at once. Remove chicken and keep warm. Combine
water and cornstarch. Stir into sauce. Reconnect heat control and set heat control at 225°.
Heat until sauce thickens, stirring constantly.
Nutrition Information Per Serving
219 Calories, 5 g Fat, 69 mg Cholesterol
⁄ cup white wine
1
2
1 ⁄ cup chicken broth
2
⁄ cup chopped parsley
1
4
• • • • • • •
⁄ lemon, thinly sliced
1
2
Salt and pepper to taste
6 servings
⁄ cup sliced carrot
1
4
1 teaspoon tarragon
1 teaspoon salt
⁄ teaspoon black pepper
1
4
• • • • • • •
1 ⁄ cup cold water
4
1 tablespoon cornstarch
4 servings
33