• If the Removable Cooking Bowl is too full, remove excess liquid
and/or food. Replace the Cover and continue cooking.
If you can’t open or remove the Cover:
• Be sure all of the pressure has been released.
• If you still cannot open it, bring the contents of the Pressure Cooker
up to pressure again.
• Release the pressure completely by moving the Pressure Regulator
to the Steam position or allow the Pressure Cooker to cool on it’s own.
RECIPES
Chicken and Rice
3 lb. (1.3 kg.) chicken, cut into pieces, remove skin
3 tbsp. (45 ml) olive oil
1/2 cup (125 ml) white wine
1 cup (250 ml) onion, diced
2 cloves garlic, peeled and minced
1-1/2 cups (375 ml) red pepper, diced
2 cups (500 ml) canned plum tomatoes, seeded, large dice
1 cup (250 ml) white rice, long grain, uncooked
1/2 cup (125 ml) frozen peas
3 cups (750 ml) chicken broth
1/2 tsp (5 ml) salt
• Salt and pepper the Chicken.
• Heat 2 tbsp. (30 ml) of oil in the Pressure Cooking using the ‘Brown’
setting. Brown the chicken in batches.
• Once browned add the chicken back to the Removable Cooking Bowl and
pour in the wine. Cook for 2 minutes. Remove contents and set aside.
• Heat the remaining oil in the Pressure Cooker. Add onion, garlic and red
pepper and cook until the onion is soft.
• Add tomato and rice and cook for 2 minutes. Add peas, chicken broth,
salt and chicken (with juices). Mix well.
• Cover and set to ‘High’ pressure. Cook for 7 minutes.
• Use the Quick Pressure Release method.
• Open Cover, stir and serve.
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