16
California Chicken
1 tablespoon olive oil
12 boneless, skinless chicken breasts
(about 6 ounces each)
9 cloves garlic, sliced
1 cup white wine
1 cup chicken broth
¾ cup chopped, fresh Italian parsley
1 tablespoon dried rosemary
• • • • • • •
Salt and pepper
1 lemon, thinly sliced
With cooking pot in cooker body, select the BROWN function and preheat
cooker. Add oil; brown chicken. Press cancel. Cover chicken with garlic
slices. Add wine, broth, parsley, and rosemary. Close and secure cover.
Place quick pressure release valve on vent pipe. Select the POULTRY
function, adjust time to 6 minutes, and press start.
When time is up, use natural pressure release.
Season to taste with salt and pepper. Garnish with lemon slices.
12 servings
Season roast with salt and pepper. With cooking pot in cooker body, select
the BROWN function, press start, and preheat cooker. Add oil; brown roast
on all sides. Press cancel. Add tomatoes, wine, peppers, onions, garlic, bay
leaves, oregano, cumin, and paprika to pot. Close and secure cover. Place
quick pressure release valve on vent pipe. Select the ROAST function,
adjust time to 60 minutes, and press start.
When time is up, use natural pressure release. Press cancel.
Remove meat to a baking sheet and shred with two forks. Add olives,
tomato paste, and vinegar to pot and stir. Select the SAUTÉ function and
press start. Heat about 10 minutes to reduce cooking liquid slightly. Return
shredded beef to cooking pot and stir.
Serve with rice, if desired.
15 to 17 servings (serving size 4 ounces)
Ropa Vieja
1 (5- to 5½-pound) beef chuck roast,
trimmed of excess fat
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon vegetable oil
1 (14.5-ounce) can diced tomatoes
1 cup red wine
3 red peppers, thickly sliced
3 onions, thickly sliced
8 garlic cloves, sliced
4 bay leaves
1 tablespoon plus 1 teaspoon
oregano
1 tablespoon plus 1 teaspoon
ground cumin
1 tablespoon plus 1 teaspoon
paprika
• • • • • • •
1½ cups sliced green olives
⅓ cup tomato paste
2 tablespoons vinegar
Herbed Chicken Thighs
1 tablespoon olive oil
12 chicken thighs
(4 to 5 ounces each), skinned
1½ cups chicken broth
1½ cups chopped onion
¾ cup chopped celery leaves
9 cloves garlic, minced
3 tablespoons chopped, fresh Italian
parsley
1½ teaspoons dried oregano
1½ teaspoons dried basil
• • • • • • •
½ cup sliced black olives
Salt and pepper
With cooking pot in cooker body, select the BROWN function and preheat
cooker. Add oil; brown chicken. Press cancel. Add broth, onion, celery
leaves, garlic, parsley, oregano, and basil to pot. Close and secure cover.
Place quick pressure release valve on vent pipe. Select the POULTRY
function and press start.
When time is up, use natural pressure release.
Remove chicken to a warm dish. Press cancel. Select the SAUTÉ function,
add olives to liquid, and press start. Simmer for 10 minutes until liquid is
reduced. Season to taste with salt and pepper. Serve sauce over chicken.
12 servings
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