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CHICKEN CACCIATORE
3 pound chicken, cut into 1
1
⁄
2
cups sliced onions
serving pieces and skinned
1
⁄
2
cup chopped carrots
1 teaspoon salt
1
⁄
2
cup chopped celery
1
⁄
8
teaspoon pepper 1 1-pound can Italian
2 tablespoons vegetable oil tomatoes, chopped
2 cloves garlic, minced Salt and pepper
2 tablespoons minced parsley
1
⁄
2
cup white wine
1
⁄
2
teaspoonchoppedfresh •••••••
oregano or 1 teaspoon 1 6-ounce can tomato paste
dry oregano
Season chicken with salt and pepper. Pour vegetable oil into cooker. Turn heat selector to medium and
brown chicken a few pieces at a time. Sprinkle garlic, parsley, and oregano on chicken. Add onions,
carrots, celery, tomatoes, salt, pepper, and white wine. Close cover securely. Place pressure regula-
tor on vent pipe and COOK 8 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM
ESCAPING FROM THE PRESSURE REGULATOR. Release pressure quickly. Place chicken on
warm platter. Stir tomato paste into sauce in cooker. Simmer until thickened. Pour over chicken.
Nutrition Information Per Serving 6 servings
338 Calories, 14 g Fat, 104 mg Cholesterol
CORNISH HEN PIMIENTO
2 Cornish hens 2 bay leaves
2 tablespoons vegetable oil 2 stalks celery, chopped
Salt and pepper 2 teaspoons Worcestershire
16 canned pimientos, strained sauce
2 onions, chopped 1
1
⁄
2
cups water
4 cloves garlic, chopped
Pour vegetable oil into cooker. Turn heat selector to medium and brown Cornish hens. Season with
salt and pepper. Combine remaining ingredients and pour over hens. Close cover securely. Place pres-
sure 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.
If desired, crisp Cornish hens under broiler.
Nutrition Information Per Serving 4 servings
250 Calories, 14 g Fat, 90 mg Cholesterol
POULTRY TIMETABLE
It is not necessary to brown poultry before pressure cooking, but you may do so if you like. After browning, remove poultry from
cooker and pour liquid into cooker. Position trivet in cooker. Place poultry in steamer basket on trivet.
(Note: If the amount of poultry is increased, it is not necessary to increase the cooking time or liquid.)
Omit trivet if meat extends above the
2
⁄
3
full mark.
DO NOT FILL PRESSURE COOKER OVER
2
⁄
3
FULL!
NO PORTION OF THE POULTRY SHOULD EXTEND
ABOVE THE
2
⁄
3
FULL MARK (SEE PAGE 6).
CUPS OF COOKING TIME
POULTRY LIQUID (MINUTES)
Whole Chicken, 2
1
⁄
2
to 3 pounds 1
1
⁄
2
10-12
Chicken, cut into serving pieces 1
1
⁄
2
8
Chicken Breast, boneless 1
1
⁄
2
3-5*
CUPS OF COOKING TIME
POULTRY LIQUID (MINUTES)
Turkey Breast, 3 to 4 pounds 2 35
Cornish Hen 1
1
⁄
2
8
A * after the cooking time indicates that you should release pressure quickly (see page 5).