Directions:
1. Press “sear”, set to 10 minutes, and press “start/stop”.
2. Add oil and place chicken in. Brown on all sides.
3. Transfer browned chicken to dish lined with paper towels; set aside.
4. Add all remaining ingredients, except cilantro, and stir well.
5. Return all chicken to cooker.
6. Close lid and lock.
7. Press “poultry”, press “texture” twice for 35 minutes, and then press
“start/stop”.
8. When done, the pressure cooker will automatically go to the “warm”
feature and the pressure will release naturally.
9. Season with salt and pepper and garnish with cilantro before serving.
Tip: Use chicken stock in place of white wine.
Salsa Chicken and Rice Serves: 4
Ingredients:
2 teaspoons olive oil
1 (4-pound) chicken, cut into 8 pieces
1 cup basmati rice
2 cups chicken stock
½ cup dry white wine
1 (8-ounce) jar prepared salsa
1 (10-ounce) can diced tomatoes
1 (10-ounce) can green chilies
1 tablespoon chili powder
2 cloves garlic, chopped
Salt and pepper to taste
½ cup cilantro, chopped (optional)
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