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TURKEY BREAST
3-4 pound turkey breast
1
⁄
2
cup chopped celery
1 tablespoon vegetable oil
1
⁄
2
teaspoon poultry seasoning
1
1
⁄
2
cups water Salt and pepper to taste
1 onion, chopped
Pour oil into cooker. Turn heat selector to medium and brown turkey on all sides. Add remaining
ingredients. Close cover securely. Place pressure regulator on vent pipe and cook 35 minutes with a
very slow, steady flow of steam escaping from the pressure regulator.
Let pressure drop of its own
accord.
Thicken gravy, if desired.
Nutrition Information Per Serving 6 to 8 servings
197 Calories, 8 g Fat, 76 mg Cholesterol
ARROZ CON POLLO
1 (3 to 3
1
⁄
2
-pound) chicken, cut • • • • • • •
into serving pieces 1 package (10 ounces) frozen
Paprika green peas
Salt and pepper 1 cup sliced green olives
2 tablespoons olive oil 1 tomato, peeled, chopped
2 medium onions, chopped 1 jar (4 ounces) pimientos,
1 clove garlic, minced drained, sliced
1 cup chicken broth • • • • • • •
1 bay leaf Hot cooked rice,
1
⁄
2
teaspoon crushed red pepper (see page 31)
1
⁄
4
teaspoon crushed saffron
threads
Sprinkle chicken with paprika, salt, and pepper. Pour oil into pressure cooker. Turn heat selector to
medium and brown chicken, a few pieces at a time, and remove. Add onions and garlic to pressure
cooker. Sauté until tender. Return chicken to pressure cooker. Add broth, bay leaf, red pepper, and
saffron. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with a very
slow, steady flow of steam escaping from the pressure regulator.
Cool cooker at once. Stir in peas,
olives, tomato, and pimientos. Close cover securely. Place pressure regulator on vent pipe and cook 0
minutes.
Let pressure drop of its own accord. Stir in cooked rice.
Nutrition Information Per Serving 6 servings
462 Calories, 19 g Fat, 93 mg Cholesterol
POULTRY TIMETABLE
It is not necessary to brown poultry before pressure cooking, but you may do so if you like. After browning, remove poultry from
cooker and pour liquid into cooker. Position trivet in cooker. Place poultry in steamer basket on trivet.*
(Note: If the amount of poultry is increased, it is not necessary to increase the cooking time or liquid.)
*Omit trivet if meat extends above the
2
⁄
3
full mark.
DO NOT FILL PRESSURE COOKER OVER
2
⁄
3
FULL!
NO PORTION OF THE POULTRY SHOULD EXTEND
ABOVE THE
2
⁄
3
FULL MARK (SEE PAGE 5).
CUPS OF COOKING TIME
POULTRY LIQUID (MINUTES)
Whole Chicken (2
1
⁄
2
to 3 pounds) 1 13 to 15
Chicken (cut into serving pieces) 1 8
CUPS OF COOKING TIME
POULTRY LIQUID (MINUTES)
Chicken Breast (boneless) 1 3 to 4*
Turkey Breast (3 to 4 pounds) 1
1
⁄
2
35
*Cool cooker at once (see page 4).