60ml fontinella cheese, grated
60ml Parmesan cheese, grated
1 Select Sauté and sauté the onion in the
oil until soft, approximately 3 minutes.
2 Add garlic, chicken pieces, and peppers,
sauté for another 3-5 minutes, stirring
occasionally.
3 Add the stock, tomato sauce, lemon juice,
brown sugar, salt, black pepper, herbs
and noodles. Select High Pressure and
set the timer for 1 minute. When audible
beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
4 Discard the bay leaf.
Serve in bowls with a mixture of the
grated cheeses sprinkled on top.
TORTELLINI WITH CHICKEN
AND ASPARAGUS
Serves 6
3 rashers bacon
55g butter
1
/2 onion, grated
4 chicken breast fillets, finely
sliced
45ml parsley, chopped
10ml dried tarragon
500ml chicken stock
500g cheese tortellini
2 bunches asparagus, cut into
2 cm pieces
125ml cream
10ml corn flour
40g butter
125ml Parmesan cheese, grated
parsley sprigs to garnish
1 Select Sauté and sauté the bacon for 2
minutes. Add 55g butter and onions and
sauté for another 2 minutes.
2 Add the chicken, p
arsley, tarragon and
chicken stock. Select Low Pressure and
set the timer for 6 minutes. When audible
beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
3 Add tortellini. Select Low Pressure and
set the timer for 1 minute. When audible
beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
4 Add the asparagus. Select Low Pressure
and set the timer for 2 minutes. When
audible beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
5 Mix the cream and the corn flour together,
add to pressure cooker. Select Sauté and
bring to the simmer. Add the 40g butter
and 85 ml parmesan cheese and stir until
sauce has thickened.
Serve in pasta bowls sprinkled with the
remaining parmesan cheese and
garnished with parsley.
CHICKEN AND RICE
Serves 4
30ml olive oil
4 chicken breast fillets
2 cups rice
1 tin cream of mushroom soup
2
1
/2 cups water
1 sachet cheese sauce powder
1 Select Sauté and heat oil. Add chicken
and brown on both sides.
2 Add the rice, mushroom soup and water
and stir. Select High Pressure and set
the timer for 12 minutes. When audible
beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
20
