Cooking Under Pressure -The Ultimate Electric Pressure Recipe Cookbook and Guide for Electric Pressure Cookers.: Revised Edition #3 - Now Contains 175 Electric Pressure Cooker Recipes. (15 page)

Poultry

Chicken
Cacciatore

Ingredients

■
3 tbs. olive oil

■
2 lbs. boneless chicken breast, cut into 2 inch cubes

■
¼ cups chicken broth

■
1 cup white cooking wine

■
14 oz sliced mushrooms

■
1 large onion minced

■
2 tsp. garlic powder or 1 crushed clove

■
1 small bunch fresh basil

■
1 small can tomato paste

■
½ teaspoon thyme

Procedure

Add olive oil and chicken to open cooker

Cook and stir for 5 minutes or until brown on all sides

Add other ingredients

Close and lock lid

Set for 21 minutes

Release pressure and remove lid

Add pasta and replace lid, set for 5 minutes on pressure

Release pressure and serve

Chicken Fric
assee

Ingredients

■
1chicken, cut into serving pieces

■
3 carrots, cut into 1 inch pieces

■
Small piece of salt pork diced

■
2 celery stalks, cut into 1 inch pieces

■
1-1/2 tsp. olive oil

■
1 onion, cut into wedges

■
1 cup chicken stock

■
1 tsp. dried marjoram

■
1 Tbs. fresh chives or parsley, minced

■
garlic clove

Procedure

Brown salt pork in open cooker

Add olive oil

Add onion, garlic, carrots and celery

Season chicken and add to cooker turning until brown on all sides

Stir in stock and marjoram

Close and lock lid

Set for 30 minutes

Chi
cken Liver Pate

Ingredients

■
3/4 lb chicken livers

■
1 medium onion, chopped

■
1 bay leaf

■
1/4 of a cup of red wine, rum or whiskey

■
2 anchovies in oil

■
1 Tbs capers

■
1 Tbs butter

■
Salt & pepper

Procedure

Add onion, oil, salt and pepper

Heat until onion is translucent

Add chicken livers and bay leaf

Cook in open cooker about 2 minutes, stirring

Add wine and with wooden spoon loosen any meat stuck to sides or bottom

Close and lock lid

Set for 3 minutes

Release pressure manually

Remove bay leaf

Add anchovies and capers and blend with stick blender

Fold in butter and mix well

Place in serving dish and garnish with herbs

Chicken Pilaf

Ingredients

■
2 Tbs oil

■
4 chicken breasts, boned

■
1 onion, chopped

■
1 cup uncooked long-grain rice

■
2 cups vegetables (peas, carrots, corn) frozen or fresh.

■
14 oz of chicken broth

■
1 tsp curry powder

■
1/2 tsp ground cinnamon

■
1 bay leaf

Procedure

Place chicken in a little oil in the open cooker

Turn until lightly brown

Remove and cut into bite size pieces

Add onions and saute 3 minutes until translucent

Add rice and stir

Add other ingredients and 1/2 cup of water

Close and lock lid, set for 5 minutes

Release steam and remove bay leaves and fluff

Serve warm

Cranberry Turk
ey Wings

Ingredients

■
2 Tbs butter

■
2 Tbs oil

■
4 turkey wings

■
Salt and pepper

■
Small bundle of thyme

■
1 cup dry cranberries (soaked in boiling water for 5 minutes) or

■
1 1/2 cup fresh cranberries or

■
1 cup of canned cranberries, rinsed

■
1 medium onion sliced

■
1 cup shelled walnuts

■
1 cup orange juice

Procedure

Melt butter and add oil to open cooker

Add turkey wings

Brown wings on both sides

Add salt and pepper

Remove wings and add onions to cooker

Place wings on onions

Add cranberries, walnuts, small bundle of thyme

Pour orange juice over turkey

Close and lock lid

Set for 25 minutes

Release pressure

Remove thyme

Place wings on serving tray

Place tray in oven broil for 5 minutes to caramelize

Pour contents of cooker over wings and serve

Creamy Chicken Tortilla Casserole

Ingredients

■
1 cup diced cooked chicken

■
1/2 can cream of chicken soup

■
1 cup chunky salsa

■
3/4 cup grated cheddar cheese divided (1/2 cup and 1/4 cup)

■
1 4 ounce can diced green chilies

■
1 teaspoon ground cumin

■
1 tablespoon adobo sauce

■
4 flour tortillas

Procedure

Butter 7x3’ baking dish

Add all ingredients except tortillas and 1/4 cup of cheese

Place a layer of tortillas in baking dish

Add the meat mixture on top

Alternately place tortillas and meat until using 1/3 of meat, ending with tortillas

Top with remaining 1/4 cup of cheese

Butter foil for top of dish

Cover with foil, wrapping securely, being sure the butter side is down

Place on trivet in cooker with at least 1’ of water

Close and lock lid

Set for 30 minutes

Release pressure

Remove foil and serve with salsa

Herbed Chicken and Mushrooms

I
ngredients

■
3 pounds chicken thighs and/or drumsticks, skinned

■
1 tablespoon oil

■
5 cups sliced assorted fresh mushrooms, such as shiitake, button, crimini, and/or oyster

■
1 red onion, cut into wedges

■
1/2 cup chopped carrot (1 medium)

■
1/4 cup dried tomato pieces (not oil-packed)

■
3/4 cup chicken broth

■
1/4 cup dry white wine or chicken broth

■
3 tablespoons quick-cooking tapioca, crushed

■
1 teaspoon dried thyme, crushed

■
1/2 teaspoon garlic salt

■
1/2 teaspoon dried basil, crushed

■
1/4 teaspoon ground black pepper

■
4 1/2 cups hot cooked plain and/or spinach linguine or fettuccine, or hot cooked rice.

Procedure

Add oil to heated pressure cooker. Brown the chicken in the oil for about 5 minutes.Remove the chicken from the pot and add the remaining ingredients (except the pasta or rice).

Close the lid and set the timer for 12 minutes. Release the pressure naturally.

Serve over pasta or rice.

Cowboy Casserole

I
ngredients

■
1 onion, chopped

■
1 1/2 pound ground chuck, browned and drained (in pressure cooker)

■
6 medium potatoes, sliced

■
1 can red beans

■
1 (8 ounce) can tomatoes mixed with 2 tablespoons flour or 1 can tomato soup

■
Salt and pepper and garlic to taste

■
1 cup water

Procedure

Put oil and chopped onion in the bottom of the pressure cooker; mix in the beef and brown on heat or saute mode. When meat is browned add the water. Add the sliced potatoes and beans on top of the beef. Spread tomatoes or soup over all. Sprinkle with seasonings as desired. Cover and set timer for 20 minutes. Reduce pressure manually. If needed simmer in cooker till thickened. Srve hot.

Chicken & Shrimp Jambalaya

I
ngredients

■
1 pound skinless, boneless chicken breast halves or thighs

■
2 cups thinly sliced celery (4 stalks)

■
2 cups chopped onion (2 large)

■
1 14 1/2 ounce can no-salt-added diced tomatoes, undrained

■
1 14 ounce can reduced-sodium chicken broth

■
1/2 6 ounce can no-salt-added tomato paste (1/3 cup)

■
1 1/2 teaspoons salt-free Cajun seasoning

■
2 cloves garlic, minced

■
1/2 teaspoon salt

■
1 1/2 cups uncooked instant brown rice

■
3/4 cup chopped green, red, and/or yellow sweet pepper

■
8 ounces peeled and deveined cooked shrimp*

■
2 tablespoons snipped fresh Italian (flat-leaf) parsley

■
Celery leaves (optional)

Procedure

Add all ingredients to pressure cooker. Mix and close lid. Set timer for 12 minutes. Release pressure manually. Open lid and dump in the shrimp, stir and warm for 3-5 minutes and serve.

Serves 4 to 6.

Garlic Chicken with Artichokes

I
ngredients

■
2 medium red sweet peppers, cut into 1-inch-wide strips

■
2 medium onions, cut in wedges

■
12 cloves garlic, peeled

■
1 tablespoon quick-cooking tapioca

■
2 teaspoons dried rosemary, crushed

■
1 teaspoon finely shredded lemon peel

■
1/2 teaspoon ground black pepper

■
1/2 cup chicken broth

■
3 pounds skinless, boneless chicken thighs

■
1 8 ounce package frozen artichoke hearts

■
1 tablespoon lemon juice

■
4 cups hot cooked brown rice

Procedure

In a pressure cooker combine sweet peppers, onions, garlic, tapioca, rosemary, lemon peel, and black pepper. Pour broth over mixture in cooker. Add chicken.

Cover and set timer for 12 minutes. Release pressure manually and open lid. Stir in frozen artichoke hearts and lemon juice. Cook uncovered for about 10 minutes more or until the artichokes are done. Serve with rice.

Pressure Cooker Coq au Vin

I
ngredients

■
Nonstick cooking spray

■
3 pounds chicken thighs, skinned

■
1 envelope (1/2 of a 2.2-ounce package) beefy onion soup mix

■
2 cups quartered fresh mushrooms

■
1 1/2 cups frozen small whole onions

■
3 medium carrots, cut into 31/2-inch sticks

■
1/2 cup dry red wine

■
Hot cooked mashed potatoes (optional)

■
Snipped fresh parsley (optional)

Procedure

Lightly coat an unheated large skillet with cooking spray. Preheat skillet over medium heat. Cook chicken thighs, several at a time, in the hot skillet until brown. Drain off fat.

Place chicken thighs in the pressure cooker. Sprinkle with dry soup mix. Add mushrooms, onions, and carrots. Pour wine over all.

Cover and set timer for 12 minutes. Release pressure manually. If desired, serve with mashed potatoes sprinkled with parsley.

Cacciatore-Style Chicken

I
ngredients

■
2 cups sliced fresh mushrooms

■
1 cup sliced celery

■
1 cup chopped carrot

■
2 medium onions, cut into wedges

■
1 yellow, green, or red sweet pepper, cut into strips

■
4 cloves garlic, minced

■
12 chicken drumsticks, skinned (about 3-1/2 pounds total)

■
1/2 cup chicken broth

■
1/4 cup dry white wine

■
2 tablespoons quick-cooking tapioca

■
2 bay leaves

■
1 teaspoon dried oregano, crushed

■
1 teaspoon sugar

■
1/2 teaspoon salt

■
1/4 teaspoon ground black pepper

■
1 14 1/2 ounce can diced tomatoes, undrained

■
1/3 cup tomato paste

■
Hot cooked pasta or rice

■
Shredded basil (optional)

Procedure

Combine mushrooms, celery, carrot, onions, sweet pepper, and garlic in the pressure cooker. Place chicken drumsticks on vegetables. Add broth, wine, tapioca, bay leaves, oregano, sugar, salt, and pepper.

Cover set the timer for 12 minutes. Release pressure manually.

Remove chicken and keep warm. Discard bay leaves. Set cooker to heat or saute. Stir in undrained tomatoes and tomato paste. Cook uncovered for 5 minutes more. To serve, spoon vegetable mixture over chicken and pasta. If desired, garnish with basil. Makes 6 servings.

Kickin’ Chicken Chili

I
ngredients

■
2 pounds skinless, boneless chicken breast halves or thighs, cut into 1-inch pieces

■
2 teaspoons ground cumin

■
1/4 teaspoon salt

■
1 tablespoon olive oil or cooking oil

■
1 16 ounce jar green salsa

■
1 16 ounce package frozen pepper stir-fry vegetables (yellow, green, and red sweet peppers, and onion)

■
1 15 ounce can cannellini beans (white kidney beans), rinsed and drained

■
1 14 1/2 ounce can diced tomatoes with onion and garlic

■
Dairy sour cream (optional)

■
Shredded cheese (optional)

Procedure

In a large bowl, toss chicken with cumin and salt to coat. In a large skillet, cook chicken, half at a time, in hot oil over medium heat until no longer pink. Drain off fat. Place chicken in the pressure cooker. Stir in salsa, stir-fry vegetables, beans, and undrained tomatoes.

Cover set timer for 20 minutes. Release pressure manually.

If desired, top with sour cream and cheese. Makes 4 (1-1/2-cup) servings and reserves.