Chicken and turkey
This sauté combines chicken breast and seasonal vegetables steam-cooked in a pressure cooker. It becomes tender in much less time than a traditional skillet version. Made with a few ingredients, it is a practical, quick meal for busy days.
Heat the vegetable oil in the pressure cooker and sauté the onion until it takes on a little color.
Add the cubed chicken breast and cook, stirring, until the outside changes color.
Add the potatoes, carrots, salt, black pepper, and water, then close the lid.
Once the pressure cooker whistles, reduce the heat and cook for about twelve minutes. Let the pressure release naturally, then serve.
Important: Do not try to open the pressure cooker before the pressure has dropped; wait until it releases naturally to avoid injury. Caution: Too much water can make the sauté watery, while too little may cause the bottom to scorch.
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