(continued from previous page) Place ingredients for Chutney into Inner Pot. Use
SAUTÉ|SIMMER function to bring to a boil and simmer for 10 minutes until thick. Remove
from Inner Pot and set aside. Place roasting rack into Inner Pot. Place roast beef onto
rack. Set cooking function to ROAST at 350° and Timer to 30~45 minutes. Brush Honey
onto Roast. Let roast cook for another 10 minutes and brush some of the Chutney
mixture onto roast. Let stand for 5 minutes before slicing. Serve with remaining Chutney
mixture.
JAMAICAN CHICKEN
½ Cup Water 5-6 thin slices fresh ginger
2 dried chili peppers, crumbled ½ onion chopped.
¼ cup white-wine vinegar 1 Tbsp. Pepper sauce
1 Tsp. Dried thyme ½ Tsp. Ground allspice
½ Tsp. Ground Black pepper 1 Whole chicken (4 lbs.)
In blender, combine water, ginger, chili peppers, onions, vinegar, pepper sauce, thyme,
allspice and black pepper. Puree until fairly smooth. Spread mixture onto chicken
evenly. Reserve leftover mixture for later use. Cover and refrigerate chicken for 4 hours
up to overnight. Place roasting rack into Inner Pot. Place chicken onto roasting rack and
set the cooking function to ROAST. Set the temperature to 375° and the timer to 1- 1½
hours. When done, carefully remove chicken and the roasting rack from the inner pot
and set aside.
Take reserved mixture and place into inner pot. Using the SAUTÉ function bring to a boil.
Serve mixture as the sauce with the chicken.
BALSAMIC CHICKEN
1/3 Cup Olive Oil 1/3 Cup Balsamic Vinegar
1 Tbsp. Dried rosemary ½ Tsp. Red pepper flakes
1 clove garlic, minced 1 Whole chicken (4 lbs.)
1 Green bell pepper, sliced 1 Red bell pepper, sliced.
1 Small red onion, quartered 3 Carrots cut into 1” pieces.
1 Small eggplant cut into 1” pieces.
In small bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes and garlic.
Marinate chicken in mixture for 30 minutes. Reserve the mixture. Place roasting rack
into the Inner Pot. Place chicken onto roasting rack. Set cooking function to ROAST at
375° and set the timer to for 1-1½ hour. When done, carefully remove chicken from the
Inner Pot. Add the vegetables into reserved mixture and toss to coat evenly. Place
vegetables in an oven safe pan and place onto the roasting rack. Set to ROAST at 350° for
15-20 minutes or until edges brown. Serve together with chicken.
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