Pressure Cooker Recipe 

Chicken Casserole

WHAT YOU NEED:
3 medium potatoes
3 to 3-1/2 lbs. boneless skinless chicken breasts
Salt to taste
2 slices of bacon, cut into 1 inch pieces
1/4 lb. fresh mushrooms
12 very small pearl onions, peeled
1 tsp. flour
1/4 cup chicken stock
HOW TO MAKE IT:
Peel the potatoes. Create small balls using a melon scoop.
Sprinkle the chicken with salt.
Place bacon in pressure cooker and saute until it has rendered its fat.
Remove the bacon and set aside, leaving the fat in the pressure cooker.
Add the potatoes to the fat and quickly saute until lightly brown.
Remove the potatoes and set aside.
Add chicken pieces and brown on all sides, then remove.
Add onions and mushrooms and saute for one minute.
Sprinkle in the flour, then add the stock and return the chicken, bacon and potatoes to the pressure cooker.
Lock the lid in place, bring to pressure.
Then lower heat and cook for 8 minutes at 15 psi.
Allow pressure to drop by quick release or auto release and remove the lid.

Makes 4 servings
TIP:
Cooking chicken in a pressure cooker makes the chicken much more tender and juicy than baking it or even cooking it in a slow cooker, not to mention the time you save using a pressure cooker.



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