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SWEET ’N SOUR CHICKEN
3 pound chicken, cut into serving
1
⁄
4
cup brown sugar
pieces and skinned
1
⁄
2
cup vinegar
2 tablespoons vegetable oil 2 tablespoons soy sauce
1 20-ounce can pineapple chunks, 1 tablespoon catsup
drained and juice reserved
1
⁄
2
teaspoon Worcestershire sauce
1 cup reserved pineapple juice
1
⁄
4
teaspoon ground ginger
(addwaterifnecessary) •••••••
1
⁄
2
cup sliced celery 2 tablespoons cornstarch
1 green or red pepper, cut 2 tablespoons cold water
into chunks
Pour vegetable oil into cooker. Turn heat selector to medium and brown chicken. Combine pineapple
juice and remaining ingredients except pineapple chunks, cornstarch, and water; pour over chicken.
Close cover securely. Place pressure regulator on vent pipe and COOK 8 MINUTES WITH A VERY
SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR.
Release pressure quickly. Remove chicken and vegetables to a warm platter. Mix cornstarch with cold
water; stir into hot liquid. Cook and stir until mixture boils and thickens. Add pineapple chunks and
heat. Pour sauce over chicken. Serve with steamed rice, if desired, see page 33.
Nutrition Information Per Serving 6 servings
333 Calories, 11 g Fat, 104 mg Cholesterol
TURKEY BREAST
3-4 pound turkey breast
1
⁄
2
cup celery, chopped
1 tablespoon vegetable oil
1
⁄
2
teaspoon poultry seasoning
1 onion, chopped 1
1
⁄
2
cups water
Pour vegetable oil into cooker. Turn heat selector to medium and brown turkey on all sides. Add remain-
ing ingredients. Close cover securely. Place pressure regulator on vent pipe and COOK 35 MINUTES
WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE
REGULATOR. Let pressure drop of its own accord. Thicken gravy, if desired.
Nutrition Information Per Serving 6 to 8 servings
197 Calories, 8 g Fat, 76 mg Cholesterol
BAYOU BOUNTY CHICKEN
2 tablespoons vegetable oil 1 cup chopped celery
1 3 to 3
1
⁄
2
-pound chicken, 1 tablespoon extra-spicy
cut up seasoning blend
1 28-ounce can whole tomatoes, 2 cloves garlic, minced
undrained,cutup •••••••
2 onions, chopped Hot cooked rice (see page 33)
1 green pepper, seeded, chopped
Pour vegetable oil into cooker. Turn heat selector to medium and brown chicken, a few pieces at a time,
and remove. Add remaining ingredients except rice to pressure cooker. Return chicken to pressure cooker.
Close cover securely. Place pressure regulator on vent pipe and COOK 8 MINUTES WITH A VERY
SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Let
pressure drop of its own accord. Serve chicken and sauce over rice .
Nutrition Information Per Serving 6 servings
341 Calories, 18 g Fat, 93 mg Cholesterol