Use and Care Manual

2928
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
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
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)
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
Hard-cooked Eggs
10 to 12 large eggs
Pour 2 cups water into cooking pot. Place
eggs on cooking rack in pot. Close and
secure cover. Place quick pressure release
valve on vent pipe. Select the POULTRY
function, adjust time to 4 minutes, and
press start.
When time is up, wait 4 minutes and then
use quick pressure release.
Immediately remove eggs and place in a
pan containing ice water. Allow eggs to
cool 4 minutes. If not using immediately,
refrigerate until ready to use.