Chutney CHICKEN

6

boneless, skinless chicken

cup mango chutney

 

breast halves

1

tablespoon vinegar

1

can (14-15 ounces) diced

1

tablespoon brown sugar

 

tomatoes

¼

teaspoon allspice

1

can (4 ounces) chopped green

 

• • • • • • •

 

chilies

¼

cup water

½

cup raisins

1

tablespoon cornstarch

Place all ingredients except cornstarch and water in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove chicken and keep warm. Combine water and cornstarch. Stir into sauce. Heat until sauce thickens, stirring constantly.

Nutrition Information Per Serving

6 servings

258 Calories, 3 g Fat, 73 mg Cholesterol

 

SOY CHICKEN

4

boneless, skinless chicken

½

cup sliced mushrooms

 

breast halves

½

onion, sliced

½

cup water

½

cup sliced celery

¼

cup lite soy sauce

3

tablespoons brown sugar

Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and

cook 4 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.

Nutrition Information Per Serving

4 servings

169 Calories, 2 g Fat, 69 mg Cholesterol

 

SWEET ’N SOUR CHICKEN

1

tablespoon vegetable oil

½

cup vinegar

3

pound chicken, cut into

2

tablespoons soy sauce

 

serving pieces and skinned

1

tablespoon catsup

1

can (8 ounces) pineapple

½

teaspoon Worcestershire sauce

 

chunks, undrained

¼

teaspoon ground ginger

½

cup sliced celery

 

• • • • • • •

1

green or red pepper, cut into

2

tablespoons cold water

 

chunks

2

tablespoons cornstarch

¼ cup brown sugar

Pour oil into cooker. Turn heat selector to medium and brown chicken. Combine remaining ingredients except water and cornstarch; pour over chicken. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Cool cooker at once. Remove chicken, pineapple, and vegetables to a warm platter. Mix water and cornstarch. Stir into hot liquid. Heat until sauce thickens, stirring constantly. Pour sauce over chicken, pineapple, and vegetables. Serve with steamed rice, if desired, see page 31.

Nutrition Information Per Serving

6 servings

333 Calories, 11 g Fat, 104 mg Cholesterol

 

CHICKEN CACCIATORE

3pound chicken, cut into serving pieces

1cup diced tomatoes

⅓ cup white wine

112

cups sliced onions

½

cup chopped carrots

½

cup chopped celery

2 cloves garlic, minced

2tablespoons minced parsley

1teaspoon oregano

1teaspoon salt

¼ teaspoon black pepper

• • • • • •

1 can (6 ounces) tomato paste

Place all ingredients except tomato paste in pressure cooker. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Cool cooker at once. Place chicken on warm platter. Stir tomato paste into sauce in cooker. Simmer until thickened. Pour over chicken.

Nutrition Information Per Serving

6 servings

291 Calories, 14 g Fat, 90 mg Cholesterol

 

17

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Presto 1362, 1282, 1241, 1264, 1341 manual Chutney Chicken, SOY Chicken, Sweet ’N Sour Chicken, Chicken Cacciatore

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