Free The Everything Pressure Cooker Cookbook by Pamela Rice Hahn Page A

serving platter.
Chicken in Red Sauce
    Serve with a hearty tossed salad that includes chopped hard-boiled egg, dressed with lemon vinaigrette.
    INGREDIENTS | SERVES 4
    1½ tablespoons olive oil
    4 chicken leg-thigh pieces
    Salt and freshly ground pepper, to taste
    2 cups water
    1 tablespoon paprika
    1 medium carrot, scrubbed and halved
    1 stalk celery, halved
    1 bay leaf
    1 1-inch cinnamon stick
    Pinch cayenne pepper
    2 whole cloves
    2 small yellow onions, peeled and halved
    ½ cup dry sherry
    1 tablespoon fresh lemon juice
    ½ cup slivered almonds, toasted
    Lemon Vinaigrette
    Whisk 2 tablespoons fresh lemon juice together with ½ teaspoon Dijon mustard, 1/8 teaspoon dried thyme, a pinch of sugar, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Slowly pour ½ cup extra virgin olive oil into the lemon juice mixture, whisking as you do so. Taste for seasoning and adjust.
Bring the oil to temperature in the pressure cooker over medium-high heat. Remove and discard the skin from the chicken pieces.
Add the chicken to the pressure cooker. Sprinkle the pieces with salt and pepper, to taste.
Add the water, paprika, carrot, celery, bay leaf, cinnamon, and cayenne pepper. Stick a whole clove into each onion half; add them to the pressure cooker.
Lock the lid in place and bring to low pressure; maintain for 12 minutes. Remove from the heat and let rest for 10 minutes. Quick-release any remaining pressure.
Transfer the chicken to a serving platter and keep warm. Remove and discard the carrot and celery pieces, bay leaf, cinnamon stick, and onion.
Return the pressure cooker to the heat. Add the sherry and bring to a boil over medium-high heat. Simmer for 3 minutes. Stir in the lemon juice. Pour the sauce over the chicken and top with the almonds.
Chicken Piccata
    If you prefer a more intense lemon flavor, add a teaspoon or two of grated lemon zest to the sauce just before you return the pan to the heat to bring it to a boil.
    INGREDIENTS | SERVES 6
    2 tablespoons olive or vegetable oil
    4 shallots, peeled and minced
    3 cloves garlic, peeled and minced
    6 chicken breast halves
    ¾ cup chicken broth
    1/3 cup fresh lemon juice
    1 tablespoon dry sherry
    ½ teaspoon salt
    ¼ teaspoon freshly ground white pepper
    1 teaspoon dried basil
    1 cup pimento-stuffed green olives, minced
    2 tablespoons extra virgin olive oil
    1 tablespoon butter
    1 tablespoon all-purpose flour
    ¼ cup sour cream
    ¼ cup fontinella cheese, grated
    Optional: 1 lemon, thinly sliced
Bring the oil to temperature in the pressure cooker over medium-high heat. Add the shallots; sauté for 3 minutes. Stir in the garlic.
Arrange the chicken breast halves in the pressure cooker, skin side down. Add the broth, lemon juice, sherry, salt, pepper, basil, and olives. Lock the lid into place. Bring to high pressure; maintain for 10 minutes.
Remove from the heat and quick-release the pressure. Use tongs to transfer the chicken to a broiling rack, arranging pieces skin side up.
Brush the skin with the extra virgin olive oil. Place under the broiler at least 6 inches from the heat and broil to crisp the skin while you finish the sauce.
In a small bowl, mix the butter and flour together to form a paste. Stir in 2 tablespoons of the pan juices.
Return the pressure cooker to the heat and bring to a boil over medium-high heat. Once it reaches a boil, stir in the flour mixture.
Reduce heat to maintain a simmer for 3 minutes or until the mixture is thickened and the raw flour taste is cooked out of the sauce. Stir in the sour cream.
Move the chicken from the broiling rack to a serving platter. Pour the sour cream sauce over the chicken. Sprinkle the cheese over the top. Garnish with lemon slices if desired.
East Indian Chicken
    Serve with cooked rice or couscous and a cucumber salad. Make a tangy vinaigrette for the salad with equal parts rice vinegar and chili sauce, a little sesame oil, and sugar, garlic powder, salt, and pepper to taste.
    INGREDIENTS | SERVES 6
    1 cup