So simple, yet this is one of the most delectable sauces you can find for chicken. Be sure to allow a few hours to marinate the chicken.
3 1/2 lb (1.6 kg) chicken, cut in serving pieces
1/4 cup (60 ml) plus 2 tablespoons (30 ml) olive oil
1/4 cup (60 ml) lemon juice
2 teaspoons (10 ml) oregano
Salt and freshly ground pepper to taste
1/2 cup (125 ml) chicken stock
In a small bowl, mix together 1/4 cup (60 ml) oil, lemon juice, oregano, salt and pepper. Pour over the chicken and marinate for several hours, or overnight. Dry the chicken well on paper towels and sprinkle with salt and pepper. Reserve the marinade.
Heat the remaining 2 tablespoons (30 ml) oil in the pressure cooker and brown the chicken pieces on all sides. Reserve chicken pieces on warm platter. Pour off the fat and add to the pressure cooker the reserved marinade and the chicken stock.
Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method or automatic release method and remove the lid. Serve the chicken with the sauce spooned over it.
Suggested time for fast 15 psi pressure cookers: Cook for 8 minutes on high pressure.
Serves 4
This chicken and rice is a Spanish classic enjoyed with many variations.
3 lb (1.3 kg) chicken, skin removed and cut into 8 pieces
3 tablespoons (45 ml) olive oil
1 chorizo sausage, thinly sliced (optional)
1/2 cup (125 ml) white wine
1 small onion, diced
2 garlic cloves, minced
1 red bell pepper, cored, seeded and diced
1 large ripe tomatom peeled, or 2 canned plum tomatoes, seeded and chopped
1 cup (250 ml) uncooked long-grain white rice
1/2 cup (125 ml) frozen peas
3 cups (750 ml) chicken stock or broth
1 teaspoon (5 ml) salt
Salt and pepper the chicken pieces. Heat 2 tablespoons of olive oil in the pressure cooker. Add the onion, garlic, red bell pepper and tomato. Cook until the onion is soft. Add the rice and cook for 1 minute. Add the peas, stock, salt, chicken pieces, and chorizo sausage, with any accumulated juices. Stir well.
Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method or automatic release method and remove the lid.
Suggested time for fast 15 psi pressure cookers: Cook for 7 minutes on high pressure.
Serves 4-6
3/4 lb (350 g) boneless, skinless chicken breasts
1 tablespoon (15 ml) balsamic vinegar
500 ml (2 cups) chicken stock or broth
1 onion, cut into thin wedges
1 teaspoon (5 ml) dried tarragon
1 can (11 oz) mandarin oranges, drained
1 tablespoon (15 ml) honey
1 tablespoon (15 ml) low-sodium soy sauce
4 tablespoons (60 ml) cornstarch
8 oz (225 g) Chinese wheat noodles
1/4 cup (60 ml) water
Freshly ground pepper, to taste
In the pressure cooker, combine chicken, vinegar, stock and onions. Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the natural release method for 10 minutes, and then release remaining pressure by the quick release method or automatic release method and remove the lid.
Transfer chicken to a platter and keep warm. Leave the stock mixture in the pressure cooker, and stir in tarragon, oranges, honey and soy sauce. Combine the cornstarch and water. Stir into the stock mixture, and cook uncovered over medium heat until the sauce thickens.
Serve the chicken over cooked noodles. Add freshly ground pepper to taste.
Suggested time for fast 15 psi pressure cookers: Cook for 5 minutes on high pressure.
Serves 4
Serves 2-3
2 tablespoons (30 ml) olive oil
1.5 lb (700 g) pot roast such as chuck
1 medium onion, chopped
3 tablespoons (45 ml) vinegar
1 can tomato paste
1 1/2 cups (375 ml) water
16-24 very small pearl onions, peeled
1 clove garlic, unpeeled
A potpourri bag of 2 bay leaves, 8 allspice and
1 teaspoon (5 ml) cumin seed
1/4 teaspoon (1 ml) sugar
Salt and pepper, to taste
Directions:
Heat the oil in the pressure cooker until very hot. Add the pot roast and brown well on all sides. Transfer to the steamer basket. Add the onion to the pressure cooker and sauté until wilted. Stir in the vinegar, tomato paste, water, salt and pepper. Lower the steamer basket into the pressure cooker.
Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 15 minutes on high pressure.
Add the pearl onions, garlic, potpourri bag, sugar and more vinegar, if necessary. Adjust seasoning. Lock the lid in place and bring to pressure again, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Slice the meat and serve with the sauce and the pearl onions.
Serves 2-3
3 tablespoons (45 ml) canola oil
1.5 lb (700 g) pot roast
Salt and pepper
1 onion, chopped
1 bay leaf
1 1/2 cups (375 ml) water or beef stock
Directions:
Place canola oil and roast in pressure cooker and brown on all sides. Place roast on trivet in cooker. Season roast with salt and pepper. Add chopped onion, bay leaf, and water.
Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 35 minutes on high pressure.
If not sufficiently tender, lock the lid back in place and heat to high pressure for another 5 minutes.
Serves 4
3 tablespoons (45 ml) vegetable oil
3 lb (1.4 kg) lean short spareribs cut into serving pieces
Sweet-Sour Sauce
3 tablespoons (45 ml) soy sauce
2 tablespoons (30 ml) brown sugar
3 tablespoons (45 ml) honey
3 cloves garlic, minced
1/4 cup (60 ml) ketchup
2 tablespoons (30 ml) onion, minced
2 tablespoons (30 ml) apricot marmalade
2 tablespoons (30 ml) cider vinegar
2 tablespoons (30 ml) dry sherry
1 teaspoon (5 ml) hot pepper sauce, or to taste
Directions:
In a small bowl combine all the sauce ingredients. Heat the oil in the pressure cooker until very hot, then add as many ribs at a time as will comfortably fit, and brown well. Pour off all fat, then stir in the sauce.
Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 15 minutes on high pressure for grilling ribs or 20 minutes for stewing ribs.
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