PAMPERED CHEF QUICK COOKER RECIPES RECIPES

Steps:

• Set the Quick Cooker to SEAR and press START. Heat the oil in the inner pot for 3 minutes.Slice the onions using the No. 2 setting on the Simple Slicer, then cut them in half. Add the onions and salt to the inner pot. Cook for 3–5 minutes, or until the onions are softened, stirring occasionally. Press CANCEL.Add the ketchup, water, rub, and vinegar; stir. Add the chicken.* Place the wire rack into the inner pot with all three feet touching the bottom.**Add the black beans to the Ceramic Pot. Juice the lime into the ceramic pot with the Citrus Press. Cover with the stretch-fit lid. Place the ceramic pot into the wire cradle and lower it onto the wire rack. Lock the lid and select the CHICKEN/POULTRY setting. Adjust the time to 7 minutes and press START.Add the dressing ingredients to the Measure, Mix & Pour® and shake well to combine. Place the coleslaw mix into a medium bowl. Top with about half of the dressing and stir in the pineapple. Grate the cilantro into the bowl with the Herb Mill; stir to combine.When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure. Remove the ceramic pot and transfer the chicken to a bowl*. Chop the chicken with the Salad Chopper.Set the Quick Cooker to SEAR and press START. Let the sauce reduce for 4–5 minutes. Add the chicken and stir well.Add the coleslaw, chicken, and beans to a serving bowl. Top with avocado slices and additional cilantro.