Technique HT-01, Instructions & Recipe Manual

1/3 tablespoon olive oil
1 (2 lb.) frying chicken, cut in pieces
1 small white onion, sliced thin
1 small red bell pepper, cut into strips
1 small green bell pepper, cut into strips
1 ounces small Portobello mushrooms, cleaned, stemmed, 
   and cut into pieces
3 garlic cloves, minced
1/3 cup dry white wine
1 (14 oz.) can diced tomatoes
2/3 tablespoon large capers, drained
1 tablespoon chopped fresh rosemary
2/3 tablespoons chopped fresh oregano
1/3 teaspoon salt
1/3 teaspoon ground black pepper

Preheat pressure cooker over medium heat and slowly add the oil. Brown a few 
pieces of

 c

hicken at a time on both sides, about 8–10 minutes. Transfer browned 

chicken to a plate. Add

 o

nion, peppers, mushrooms, and garlic to pressure cooker. 

Cook until mushrooms are soft,

s

tirring constantly (about 3 minutes). Add wine and 

cook for about a minute while stirring to

 r

emove browned bits from bottom of cooker. 

Add tomatoes, capers, rosemary, oregano, salt,

a

nd black pepper. Lock pressure 

cooker cover in place, and set to low pressure. Set timer for

 1

5 minutes. Let steam 

escape before opening lid. Serve mixture over chicken. Serves 4.

1/3 pound bacon, chopped
3 large onions, sliced
1/3 cup olive oil
4 garlic cloves, crushed
2 1/3 cups long grain white rice
8 chicken pieces
6 1/2 cups low-sodium chicken broth
1/3 cup plus 2 tablespoons tomato paste
2/3 cup bottled clam juice
4 tablespoons fresh lemon juice
3 tablespoons sherry
1 1/3 tablespoons brown sugar
1/3 cup chopped parsley
In cooker, saute bacon until crisp. Add onions and cook for about 2 minutes. 

 Add garlic, rice,and chicken. Cook, stirring frequently, about 1 minute. Add broth, 

tomato paste, clam juice,lemon juice, sherry, brown sugar, parsley, salt, saffron, 

paprika, pepper flakes, oregano, and bay

leaves. Stir well and place lid on cooker. 

Lock in place. Set at high pressure for 10 minutes.

Release steam. Remove lid. Add bell pepper, scallops, and shrimp to cooker. Stir well. 

Replace lid and lock. Cook at pressure for 4 minutes. Release steam. Remove lid 

and stir mixture. Add

peas and olives and stir. Discard bay leaves. Season to taste 

and serve, garnished with lemon

s

lices. Makes 8 servings.

3-lb. chicken
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon paprika
juice of 1 lemon
2 tablespoons olive oil
2 cups chicken broth
ground black pepper to taste
cooked egg noodles, buttered and parsleyed

In bowl, combine garlic, onion, thyme, rosemary, and paprika. Rub half of mixture 
inside chicken. Rub inside with 1 tbsp. lemon juice. In cooker, heat oil. 
Add chicken and brown on 

a

ll sides. Pour in broth and remaining lemon juice. add 

remaining garlic mixture. Place lid on 

c

ooker and lock. Set at high pressure for 30 

minutes. Release steam. Season with black pepper 

t

o taste and serve. Serve 

accompanied with buttered egg noodles. Makes 6–8 servings.

Whole Lemon-Garlic Chicken

Chicken Soup

1 1/2 tablespoons olive oil
1 1/2 lbs. boneless chicken thighs, skinned
1 medium onion, chopped
2 small carrots, sliced into 1/2-inch pieces
2 medium celery stalks with leaves, cut into 1/4-inch slices
3 cups water
1 1/2 cups canned chicken broth
1/8 teaspoon poultry seasoning

14

15

Chicken & Pasta

Paella