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lets until browned on both sides and remove to a platter. Depending on the size
of the fillets, this may need to be done in 2 separate batches. Turn off the
browning setting. Add the broth, onion and dried cranberries to the cooker.
Layer the turkey and potatoes on top of the onions. Close the lid and turn the
knob to Pressure. Set the timer for 8 minutes at high pressure. When done, re-
lease the pressure and open the cooker.
Transfer the turkey and potatoes to a warm platter and keep warm. Leave the
broth, onions, and fruit in the cooker. Use the “browning” setting and add the
cranberry sauce, orange zest and sections to the cooker. Cook the mixture,
stirring occasionally, until the jellied cranberry has melted and the sauce has
slightly thickened.
Serve the sauce over the reserved turkey fillets.
FFAAGGOORR’’SS NNEEVVEERR FFAAIILL RRIISSOOTTTTOO
Serves 4, High pressure, 10 minutes
Only 10 minutes to cook a perfectly creamy risotto. If you only use your pres-
sure cooker for one dish, this is it!
2 tablespoons olive oil
¼ cup diced onion or shallot
1 cup Arborio rice
2 cup chicken broth
¼ cup white wine
1 teaspoon saffron threads
¼ grated Parmesan cheese
1 tablespoon freshly minced parsley
Use the “browning” setting to sauté the onions and rice until the onion is
translucent, about 5 minutes. Turn off the browning setting. Add the broth,
wine and saffron. Close the lid and turn the knob to Pressure. Set the timer for
10 minutes at high pressure. When done, release the pressure and open the
cooker. Stir in the cheese and parsley. Serve.
BBOOSSTTOONN BBAAKKEEDD BBEEAANNSS
Serves 4 generously, Low pressure, 90 minutes
As all-American as apple pie, and so much better than canned.
2 cups dried white beans, about 1 pound
pound salt pork, diced (or slab bacon)
3 tablespoons brown sugar
RECIPES
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CCHHIICCKKEENN SSAALLAADD
Serves 6, High pressure, 18 minutes
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
Season the chicken with salt and pepper. Place the chicken, broth, onion, ½
cup celery, carrot and parsley into the cooker. Close the lid and turn the knob
to Pressure. Set the timer for 18 minutes at high pressure. When done, release
the pressure and open the cooker. Take out the chicken and discard the liquid.
Cool the chicken and then add the remaining diced celery, scallions, almonds
and pineapple. In a separate bowl, mix together mayonnaise, lemon juice and
curry. Add enough dressing to the chicken mixture to just moisten it. Serve.
CCRRAANNBBEERRRRYY TTUURRKKEEYY
Serves 6, High pressure, 8 minutes
Holiday flavor without all the work.
1 cup fat free chicken stock
1 large onion
½ cup dried cranberries
Non-stick cooking spray
1 pound turkey breast fillets, pounded between wax paper to ¼ inch thick
4 medium potatoes, peeled and quartered
½ jellied cranberry sauce
2 teaspoons minced orange zest
1 large orange, sectioned and diced
Salt and freshly ground pepper to taste
Spray the cooker with the non-stick cooking spray and season the pounded
turkey with salt and pepper. Use the “browning” setting to sauté the turkey fil-
RECIPES
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