40
Recipes
Directions:
1. Press “sear”, set to 13 minutes, then press “start/stop”.
2. Place chicken in, and coat with olive oil. Season with salt and pepper.
3. Brown chicken on both sides in Pressure Cooker and set chicken aside on
a covered plate.
4. Add pancetta and wine to deglaze chicken pieces stuck to bottom
of cooker.
5. Return chicken to cooker, add all remaining ingredients and continue to
cook for 3 minutes.
6. Close lid and lock. Press “poultry”, press “texture” and adjust for 25
minutes, then press “start/stop”.
7. Once nished, the pressure cooker will automatically go to the “warm”
feature and the pressure will release naturally. Turn the Pressure Release
Switch to "Release" until all pressure is released.
8. Season with salt and pepper to taste and serve.
Tip: Use chicken stock in place of white wine.
Cassoulet Chicken Serves: 4-6
Ingredients:
6-8 chicken legs or thighs
Salt and black pepper to taste
3 tablespoons olive oil
½ pound pancetta, diced
1 cup white wine
½ onion, chopped
¼ cup celery
1 cup carrots
1 tablespoon Dijon mustard
1 clove garlic, chopped
2 cups low-sodium chicken stock
2 (15-ounce) cans navy beans, drained
1 teaspoon fresh thyme, chopped
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