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Method
1. Liberally salt and pepper the turkey breast.
2. Heat oil in the pressure cooker using the BROWN
setting. Insert the turkey breast and brown on all sides.
Remove and set aside. Add onion, garlic, carrots, and
celery. Brown until the onion is soft. Add broth, wine,
thyme, and bay leaf, cooking for 2 minutes. Place the
turkey breast back in the pressure cooker.
3. Cover and set to high pressure. Cook for 40 minutes.
4. Release the pressure using the quick-release method.
5. Unlock and remove lid. Carefully remove turkey and
place on large plate. Cover with foil.
6. Filter the cooking liquid. Pour it back into the pressure
cooker with the cornstarch and water.Whisk until thick.
Season to taste with salt and pepper.
7. Slice the turkey. Serve with gravy.
Easy Corn Chowder
Servings: 4-6
Prep Time: 10 minutes
Cooking Time: 8 minutes under pressure
Ingredients
2tbsp. vegetable oil
1cup onion, chopped
1cup red bell pepper, cored, seeded and diced
1cup carrots, peeled and cut into 1
/4inch rounds
1cup celery, cut into 1
/4inch slices
11
/2cups potatoes, peeled and diced
2cups frozen corn kernels
1cup frozen green peas
6cups chicken or vegetable broth or stock
Salt and pepper to taste
2cups wide egg noodles
1tbsp. chopped fresh parsley or snipped dill
2cups cooked diced chicken (optional)
Method
1. Heat oil in pressure cooker, using the BROWN setting.
Add onions, peppers, carrots, celery, and potatoes.
Brown until soft. Add corn and peas.
2. Cover, set to high pressure, set time for 8 minutes.
3. Let the pressure drop using the quick-release method.
4. Unlock and remove lid.
5. Season with salt and pepper.
6. Heat the chowder until it boils, using the STEAM
setting. Add noodles and cook until al dente. Stir in
parsley and chicken. Serve hot.
15


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