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CHUTNEY CHICKEN
6 boneless, skinless chicken
1
⁄
3
cup mango chutney
breast halves 1 tablespoon vinegar
1 can (14-15 ounces) diced 1 tablespoon brown sugar
tomatoes 1 teaspoon allspice
1 can (4 ounces) chopped green • • • • • • •
chillies
1
⁄
4
cup water
1
⁄
2
cup raisins 1 tablespoon cornstarch
Place all ingredients except cornstarch and water in cooker. Close cover securely. Place pressure regu-
lator on vent pipe and cook 4 minutes with a very slow, steady flow of steam escaping from the
pressure regulator.
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
1
⁄
2
cup sliced mushrooms
breast halves
1
⁄
2
onion, sliced
1
⁄
2
cup water
1
⁄
2
cup sliced celery
1
⁄
2
cup low sodium 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 a very slow, steady flow of steam escaping from the pressure regulator. 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 WINGS
18 chicken wings
1
⁄
4
cup brown sugar
1 can (8 ounces) pineapple 2 tablespoons soy sauce
chunks, undrained 1 tablespoon catsup
1 red pepper, cut into
1
⁄
2
teaspoon Worcestershire
1-inch pieces sauce
1 medium onion, cut into
1
⁄
4
teaspoon ground ginger
1-inch pieces • • • • • • •
1
⁄
2
cup sliced celery 2 tablespoons cold water
1
⁄
3
cup vinegar 2 tablespoons cornstarch
Place chicken wings, pineapple chunks and juice, pepper, onion, and celery in cooker. Mix vinegar,
brown sugar, soy sauce, catsup, Worcestershire sauce, and ginger in small bowl; pour into cooker. Close
cover securely. Place pressure regulator on vent pipe and cook 3 minutes with a very slow, steady flow
of steam escaping from the pressure regulator.
Cool cooker at once. Remove chicken, pineapple,
and vegetables to a warm platter. Mix cold 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 32.
Nutrition Information Per Serving 6 servings
418 Calories, 24 g Fat, 113 mg Cholesterol
NOTE: DO NOT INCREASE THIS RECIPE