Braised Veal With Carrots; Chicken Salad - Fagor ELECTRIC PRESSURE COOKER User Manual

BRAISED VEAL WITH CARROTS

Serves 4 – 6, 12 minutes (High Pressure)
This stew is a hearty meal to enjoy on a cold winter evening.
4 tablespoons olive oil
2 large onion, chopped
1 clove garlic, minced
1 tablespoon chopped fresh rosemary
2 pounds cubed veal stew
1 cup Marsala or other sweet wine
1 pound carrots, peeled and grated
1 ½ cups beef broth
Salt and freshly ground pepper to taste
Use the brown setting to sauté the onions, garlic and rosemary until tender and
translucent, about 6-8 minutes. Remove from the cooker and set aside in a bowl.
Add the remaining olive oil and brown the meat on all sides, sprinkling with salt
after it has browned. Add the wine and let it bubble up. Add the sautéed onions
and the remaining ingredients. Turn off the brown setting. Close the lid and press
the HIGH Pressure setting. Set the timer for 12 minutes. When done, release the
pressure and open the cooker. Season the stew generously with salt and pepper
before serving.

CHICKEN SALAD

Serves 6, 18 minutes (High Pressure)
This salad is a wonderful way to prepare chicken that is both colorful and
very tasty.
2 pounds boneless chicken breast, cubed
Salt and freshly ground pepper to taste
2 cups chicken broth
1 small bay leaf
1 onion quartered
1 pound celery, diced
1 carrot diced into ¼ inch pieces
¼ cup chopped parsley
1 bunch scallions diced
1 cup toasted slivered almonds
1 cup pineapple chunks, chopped in ½ inch pieces
2 cups mayonnaise, or to taste
1 tablespoon lemon juice
1 teaspoon curry powder
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