Asian Soy Chicken Pressure Cooker Food

ASIAN SOY CHICKEN - PRESSURE COOKER

Steps:

• Lay potatoes on the bottom of pressure cooker, then mushrooms, then chicken breast on the top.
• Combine rest of the ingredients in a bowl, and then pour over chicken breast.
• Close lid securely with pressure regulator on vent pipe.
• Cook at high heat until pressure regulator starts to rock, about 5 minutes.
• Turn heat down to medium and continue cooking for 15 minutes.
• Remove pressure cooker from heat, and let pressure drop on its own, about 15 minutes.
• Serve hot, preferably with rice, and steamed vegetables for a complete meal.

PRESSURE-COOKER ASIAN WRAPS

Steps:

• Place chicken in a 6-qt. electric pressure cooker. In a small bowl, whisk soy sauce, 1/4 cup water, ketchup, honey, ginger and oil; stir in onion. Pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165°. Remove chicken; shred with 2 forks. Set aside., In a small bowl, mix cornstarch and remaining 2 tablespoons water until smooth; gradually stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Remove sauce from pressure cooker. Toss chicken with 3/4 cup sauce; reserve remaining sauce for serving., Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off., Place wrapper on a flat surface. Layer 1/4 cup coleslaw, 1/3 cup chicken mixture and 1 tablespoon noodles across bottom third of wrapper. Fold in both sides of wrapper; fold bottom over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve with reserved sauce.