Recipe: Chutney Chicken (Presto Pressure Cooker Manual, 2006)

CHUTNEY CHICKEN

6 boneless, skinless chicken breast halves
1 (14 to 15 ounces) can diced tomatoes
1 (4 ounce) can chopped green chilies
1⁄2 cup raisins
1⁄3 cup mango chutney
1 tablespoon vinegar
1 tablespoon brown sugar
1⁄4 teaspoon allspice
FOR THE SAUCE:
1⁄4 cup water
1 tablespoon cornstarch

Place all ingredients except cornstarch and water in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove chicken and keep warm.

TO MAKE THE SAUCE:
Combine water and cornstarch. Stir into juices in cooker. Heat until sauce thickens, stirring constantly.

CAUTION:
FOR POULTRY, DO NOT FILL PRESSURE COOKER OVER 2⁄3 FULL! NO PORTION OF THE POULTRY SHOULD EXTEND ABOVE THE 2⁄3 FULL MARK. Operating the cooker without cooking liquid or allowing the cooker to boil dry will damage the cooker.

Makes 6 servings
From: Recipelink.com
Source: Presto 4 or 6 quart Pressure Cooker Manual, 2006