Filter
Top Products
18
®
1
/2 tbsp. water
1
/4 tsp. garlic powder
1 scallion, white and green parts, thinly sliced
1
/4 tbsp. fresh ginger, finely minced
1
/2 tbsp. cornstarch
1
/2 cup cooked white rice
Method
1. Heat oil in a separate pan on the stove top on Medium-high heat.
Add onions, red and green bell peppers, browning for 2 minutes.
Add chicken and soy sauce, cooking for 3 more minutes. Add
sweet-n-sour sauce, vinegar, water, corn starch and garlic
powder. Stir well.
2. Cover. Transfer contents of pan into Pressure Cooker and cook
for 8 minutes using the
DIY function (see page 8).
3. Let the pressure drop using the quick-release method.
4. Unlock and remove lid.
5. Place on a serving dish. Garnish with scallions, serving over rice.
heat. Add the roast and brown equally on all sides.
3. Add onions and brown for 1 minute. Add bay leaf or rosemary
and beef broth. Transfer the contents to pressure cooker.
4. Cover and cook for 50 minutes using the
DIY function
(see page 8).
5. Release the pressure using the quick-release method. Unlock and
remove lid. Test the roast with a fork. The fork should go through
easily. If it is not to your desired doneness, cover and cook under
pressure for an additional 10 minutes.
6. Remove the roast. Cover and let stand for 10 minutes before
slicing.
7. If the gravy isn’t thick enough, bring to a boil, and cook until
thick. Season with salt and pepper. Remove and discard bay leaf.
Slice the roast against the grain and serve with gravy.
Sweet & Sour Chicken
Servings: 1-2
Prep Time: 15 minutes
Cooking Time: 8 minutes under pressure
Ingredients
1
/2 tbsp. vegetable oil
1
/2 cup onion, chopped
1
/2 cup green bell pepper, cored, seeded, diced
1
/2 cup red bell pepper, cored, seeded, diced
1 lb boneless chicken thighs, trimmed of fat, cut into 1” pieces
1 tbsp. soy sauce
1 cup prepared sweet-n-sour or duck sauce
1
/2 tbsp. apple-cider vinegar