Free The Everything Pressure Cooker Cookbook by Pamela Rice Hahn

cloves
    ½ cup white raisins
    ½ cup slivered almonds
    1½ cups orange juice
    1 1-pound bag baby carrots, quartered
    1 tablespoon cornstarch
    ¼ cup cold water
Bring the butter to temperature in the pressure cooker over medium heat. Add the chicken thighs and fry for 2 minutes on each side. Add the paprika, salt, cinnamon, ginger, cloves, raisins, almonds, orange juice, and carrots.
Lock the lid into place. Bring to low pressure; maintain pressure for 10 minutes. Quick-release the pressure; remove the lid.
Combine cornstarch with the water and whisk into the sauce. Stir and cook for 3 minutes or until the sauce is thickened and the raw cornstarch taste is cooked out of the sauce.
Herbed Chicken in Lemon Sauce
    Instead of the Minor's chicken base you can substitute the amount of chicken bouillon granules needed to make a half cup of broth. Serve with roast potatoes or cooked rice.
    INGREDIENTS | SERVES 4
    2 tablespoons olive oil
    1 pound boneless, skinless chicken breast
    ½ cup white wine
    2 tablespoons fresh lemon juice
    2 cloves garlic, peeled and minced
    ½ teaspoon Minor's natural chicken base
    1 teaspoon Dijon mustard
    1 teaspoon dried parsley
    ½ teaspoon dried basil
    ½ teaspoon dried rosemary
    ¼ teaspoon dried oregano
Bring the oil to temperature in the pressure cooker over medium heat. Cut the chicken into bite-size pieces. Add to the pressure cooker; stir-fry for 5 minutes.
Add the remaining ingredients; mix well. Lock the lid into place and bring to low pressure; maintain for 10 minutes. Remove from heat and quick-release pressure.
If the sauce needs thickening, use a slotted spoon to transfer the chicken to a serving bowl and keep warm. Return the pan to the heat and simmer, uncovered, for 5 to 10 minutes. Pour the sauce over the chicken and serve.
Chicken Paprikash
    This simple recipe takes hardly any time or effort at all. Serve with buttered egg noodles.
    INGREDIENTS | SERVES 4
    2 tablespoons ghee or vegetable oil
    1 medium sweet onion, peeled and diced
    1 green bell pepper, peeled and diced
    5 cloves garlic, peeled and minced
    4 chicken breast halves
    ¼ cup tomato sauce
    2 tablespoons Hungarian paprika
    1 cup chicken broth
    1 tablespoon flour
    ¾ cup sour cream
    Salt and freshly ground black pepper, to taste
Bring the ghee or oil to temperature in the pressure cooker over medium-high heat. Add the onion and green pepper; sauté for 3 minutes. Stir in the garlic. Add the chicken pieces skin side down; brown.
Mix together the tomato sauce, paprika, and chicken broth. Pour over the chicken. Lock the lid into place. Bring to low pressure; maintain pressure for 10 minutes.
Remove the pan from the heat and quick-release the pressure. Transfer the chicken to a serving platter and keep warm. Return the pan to the heat.
Stir the flour into sour cream, then stir into the pan juices. Cook and stir. Simmer for 5 minutes. Salt and pepper to taste. Pour sauce over chicken.
Chicken in Sweet Onion Sauce
    Your family will love this rich, succulent one-pot meal. (You'll love it because it's quick and easy.) Serve with a tossed salad and dinner rolls.
    INGREDIENTS | SERVES 6
    1 tablespoon olive oil
    1 tablespoon butter or ghee
    2 large sweet onions, peeled and diced
    8 ounces fresh mushrooms, sliced
    6 boneless, skinless chicken breasts
    1 10¾-ounce can cream of mushroom soup
    6 medium potatoes, peeled and sliced
    1 1-pound bag of baby carrots
    2 tablespoons heavy cream
Bring the oil and butter or ghee to temperature in the pressure cooker over medium heat. Add the onion; sauté for 2 minutes. Stir in the mushrooms; sauté for 3 minutes.
Add the chicken, mushroom soup, and vegetables to the pressure cooker. Lock lid in place and bring to low pressure; maintain pressure for 8 minutes. Remove from heat and let pressure release naturally.
Remove the lid and transfer the chicken and vegetables to a serving platter; keep warm. Return pan to heat and stir in cream. Simmer and then pour sauce over the chicken and vegetables on the