Chicken Casserole
2 lbs. (1 kg.) chicken, legs or breasts, skin removed
1 yellow onion, cut in pieces
2 stalks celery, cut in 2" (5 cm) pieces
3 carrots, cut in 2" (5 cm) pieces
8 baby potatoes, cut in half
1 cup (250 ml) chicken both
1 cup (250 ml) dry white wine
Salt to taste
1/4 tsp. (3 ml) pepper
1 bay leaf
2 tablespoons (30 ml) cornstarch dissolved in 1/2 cup (125 ml) water
• Brown chicken and onion on the Brown Setting.
• Add remaining ingredients, cover and cook for 15 minutes on the high
pressure cooker setting.
• Press the START/STOP button.
• Use Slow Pressure Release.
• Remove Cover and set the Pressure Cooker to the Brown Setting.
Add the cornstarch mixture and cook until casserole reaches desired
consistency.
Beef with Vegetables
3 lb. (1.3 kgs.) pot roast
4 medium potatoes
1/4 medium turnip, peeled and cut in chunks
4 small carrots, cut in chunks
1 large onion, sliced
1 cup (250 ml) water
1 cup (250 ml) beef broth
1 tsp. (5 ml) salt
1 bay leaf
• Add a small amount of cooking oil to the Removable Bowl. Set the Pressure
Cooker to the Brown Setting and brown roast, turnip, carrots and onion.
• Add water, broth, potatoes, salt and bay leaf. Cover and set to the Low
Pressure Cooker Setting and cook for 45 minutes.
• Use Slow Pressure Release
.
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