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Chicken Picante
4 servings
INGREDIENTS
15 boneless, skinless chicken tenders
2 cups low sodium chicken broth
1 jar (16 ounces) medium salsa
METHOD
1 Place all ingredients in pressure cooker.
2 Secure lid on pressure cooker.
3 Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 250°. Set a kitchen timer for 10 minutes.
4 When time is up, turn temperature dial to off. Flip the pressure
release valve to release pressure. After pressure is released, remove
the lid.
5 Turn heat to high, and reduce sauce to thicken.
PRESENTATION
This is great served over nachos, in burritos, or quesadillas.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
2221
Beef Burgundy
6 servings
INGREDIENTS
2 tablespoons olive oil
3 1/2 pounds lean beef stew meat, cut into 1-inch pieces
1 medium onion, chopped
3 cloves garlic, minced
3/4 pound button mushroom
1 large carrot, diced
3/4 pound pearl onions (If you cannot find fresh, substitute frozen)
2 cups dry red wine
2 cups beef stock
3 sprigs fresh thyme
1 whole bay leaf
1 tablespoon flour
1 tablespoon butter, room temperature
1 1/2 tablespoons tomato paste
1 tablespoon fresh parsley, chopped
salt and pepper, to taste
METHOD
1 Preheat uncovered pressure cooker to 200°.
2 Add oil and raise temperature to 300°. Add beef and chopped
medium onion. Cook until brown in uncovered pressure cooker.
3 Add garlic, mushrooms, carrot, pearl onions, wine, stock, thyme
and bay leaf.
4 Secure pressure cooker lid. Raise temperature to 400°. When the
pressure indicator pops up, reduce temperature to 250°. Set
a kitchen timer for 13 minutes.
5 When time is up, turn temperature dial to off. Flip the pressure
release valve to release pressure. After pressure is released, remove
the lid.
6 Blend the flour with the room temperature butter until smooth in a
small bowl. Add a ladle full of hot broth to the butter mixer, mix until
smooth. Add the butter mixture into the hot stew, stirring constantly
to evenly distribute.
7 Add tomato paste to stew. Bring the stock to a boil while stirring to
blend in the thickening ingredients.
8 Add fresh parsley and season to taste with salt and pepper.and serve
immediately. Let your guests serve themselves.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host