Nesco PC4-14 Guía De Uso página 12

Buffalo Chicken Sliders
1 ½ lbs of boneless and skinless chicken breasts
2 cup hot or mild wing sauce
1 cup water
16 dinner rolls (1 ¼ oz each)
1 ½ cup blue cheese dressing
Celery and Carrot sticks
Put chicken in pressure cooker with 1 cup hot sauce and water. Lock lid and set regulator
knob to SEAL on pressure cooker mode. Cook for 10 minutes at HIGH pressure setting.
When chicken is complete it should shred with a fork. Add four minutes at a time if more
time is needed. When chicken is complete drain liquid and then toss with remaining cup of
hot sauce. To serve, add desired amount of shredded chicken to each roll and top with blue
cheese dressing. Serve with a side of celery sticks and carrots.
Chicken Breasts (Frozen)
1 lb frozen chicken breast or dark meat pieces (boneless)
2 cups water, chicken broth, juice or other liquid
Pressure cook on high for 12 minutes. Set regulator knob to SEAL.
Chicken Breasts (Defrosted)
1 lb defrosted chicken breast or dark meat pieces (boneless)
2 cups water, chicken broth, juice or other liquid
Pressure cook on high for 8 minutes. Set regulator knob to SEAL.
Chicken Cacciatore
4 medium Chicken breasts / if defrosted reduce cooking time by three minutes.
1 (8 oz.) jar of Spaghetti sauce
1 C Red Wine
1/2 Green Pepper, large slices
1 medium Onion, large slices
1 pint of fresh Mushrooms, whole
1 (6 oz.) can of sliced Black or Green Olives
Parmesan cheese
Add all of the ingredients to the cooker except the olives and parmesan cheese. Set regulator
knob to SEAL. Program for HIGH pressure and cook for 12 minutes. When finished serve
over rice or pasta and sprinkle with olives and parmesan cheese.
Chicken Fruit Salad
1 lb diced cooked chicken, cooled and diced
1 small apple or ½ large apple cubed
1 cup grapes
½ cup chopped walnuts
½ cup raisins
¼ cup diced celery
Mayonnaise
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