Chutney CHICKEN
6 | boneless, skinless chicken | ⅓ | cup mango chutney |
| breast halves | 1 | tablespoon vinegar |
1 | can | 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
11⁄2 | 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 |
|
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