Pressure Cooker Recipies

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Acapulco Chicken Recipe

• 1 1/2 cup orange juice
• 1/2 cup raisins
• 1/2 cup orange marmalade
• 3 thick, whole, boneless skinless chicken breast halves, cut into 1-inch chunks
• 2 tablespoons olive oil
• 4 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated ginger
• 1 cup rice
• 1/2 cup flaked coconut
• Salt and pepper to taste

Directions:

1. In a saucepan, heat orange juice, raisins and marmalade until marmalade melts. Remove from heat and stir in brown sugar, cinnamon, ginger, and rice; set aside. Heat olive oil in pressure cooker and add chicken chunks. Lightly brown.
2. Pour in orange juice mixture.
3. Lock lid and bring to full pressure. Adjust heat, maintaining pressure, and cook for 10 minutes. Quick-release pressure. Stir in coconut and season to taste with salt and pepper.
   This recipe for Acapulco Chicken serves/makes 6.

Canned Chili Recipe

Ingredients:
2 pounds Ground beef
1 cup Onion, chopped
2 tablespoons Fat
2 tablespoons Green pepper, chopped
2 cups Tomatoes
2 teaspoons Salt
1 teaspoon Paprika
4 teaspoons Chili powder
1 pound Kidney beans, drained
Reserve liquid

Directions:

1. Brown beef and onion in fat in cooker. Pour off excess. Add remaining ingredients except kidney beans. Add enough water to reserved bean liquid to measure 1.5 cups. Add to cooker and break up tomatoes. Cover, set control to 15 lbs and cook 10 minutes after pressure is attained. Cool cooker for 5 minutes, then place under faucet. Add kidney beans and simmer for a few minutes. Process in jars for 20 minutes at 15 lbs.

This recipe for Canned Chili serves/makes 10.

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