Fagor America Electric Multi-Cooker Chicken Salad, Cranberry Turkey, FAGOR’S Never Fail Risotto

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	CHICKEN SALAD
	Serves 6, High pressure, 18 minutes
	This salad is a wonderful way to prepare chicken that is bothcolorful and very tasty.
	2 pounds boneless chicken breast, cubed
	Salt and freshly ground pepper to taste
	2 cups chicken broth
	1 small bay leaf
	1 onion quartered
	1 pound celery, diced
	1 carrot diced into ¼ inch pieces
	¼ cup chopped parsley
	1 bunch scallions diced
	1 cup toasted slivered almonds
	1 cup pineapple chunks, chopped in ½ inch pieces
	2 cups mayonnaise, or to taste
	1 tablespoon lemon juice
	1 teaspoon curry powder
	Season the chicken with salt and pepper. Place the chicken, broth, onion, ½
	cup celery, carrot and parsley into the cooker. Close the lid and turn the knob
	to Pressure. Set the timer for 18 minutes at high pressure. When done, release
	the pressure and open the cooker. Take out the chicken and discard the liquid.
RECIPES	Cool the chicken and then add the remaining diced celery, scallions, almonds
	and pineapple. In a separate bowl, mix together mayonnaise, lemon juice and
	curry. Add enough dressing to the chicken mixture to just moisten it. Serve.
	CRANBERRY TURKEY
	Serves 6, High pressure, 8 minutes
	Holiday flavor without all the work.
	1 cup fat free chicken stock
	1 large onion
	½ cup dried cranberries
	Non-stick cooking spray
	1 pound turkeybreast fillets, pounded betwen wax paper to ¼ inch thick
	4 medium potatoes, peeled and quartered
	½ jellied cranberry sauce
	2 teaspoons minced orange zest
	1 large orange, sectioned and diced
	Salt and freshly ground pepper to taste
	Spray the cooker with the non-stick cookin g spray and season the p ounded
	turkey with salt and pepper. Use the “browning” setting to sauté the turkey fil-

lets until browned on both sides and remove to a platter. Depending onthe size of the fill ets, this may need to be done i n 2 se parate batches. Turn off th e browning setting. Add the broth, onion and dried cranberries to the cooker.

Layer the turkey and potatoes on top of the onions. Close the lid and turn the knob to Pressure. Set the timer for 8 minutes at high pressure. When done, re- lease the pressure and open the cooker.

Transfer the turkey and potatoes to a warm platter and keep warm. Leave the broth, onions, and fruit in the cooker. Use the “browning” setting and add the cranberry sauce, orange zest and sections to the cooker. Cook the m ixture, stirring occasionally, until the jellied cranberry has melted and the sauce has slightly thickened.

Serve the sauce over the reserved turkey fillets.

FAGOR’S NEVER FAIL RISOTTO

Serves 4, High pressure, 10 minutes

Only 10 minutes to cook a perfectly creamy risotto. If you only use your pres- sure cooker for one dish, this is it!

2 tablespoons olive oil

¼ cup diced onion or shallot 1 cup Arborio rice

2 cup chicken broth ¼ cup white wine

1 teaspoon saffron threads ¼ grated Parmesan cheese

1 tablespoon freshly minced parsley

Use the “browni ng” sett ing to sauté the onions and rice until the onion is translucent, about 5 m inutes. Turn off the browning setting. Add t he broth, wine and saffron. Close the lid and turn the knob to Pressure. Setthe timer for 10 minutes at high pressure. When done, release the pressure and open the cooker. Stir in the cheese and parsley. Serve.

BOSTON BAKED BEANS

Serves 4 generously, Low pressure, 90 minutes

As all-American as apple pie, and so much better than canned. 2 cups dried white beans, about 1 pound

1/3 pound salt pork, diced (or slab bacon)

3 tablespoons brown sugar

RECIPES

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