Ingredients
3
lbs roasting chickens, cut up
1
tbsp vegetable oil or olive oil
1
bell pepper, cut into chunks (any color)
1
(20 ounce) can pineapple chunks, drained and juice reserved
1
cup reserved pineapple juice (add water if necessary)
1/2
tsp worcestershire sauce
Directions
1.
1Heat oil in a 4 or 6-quart pressure cooker.
2.
2Brown chicken a few pieces at a time; set aside.
3.
3Return all chicken to pressure cooker; add celery and green pepper.
4.
4Combine pineapple juice, brown sugar, vinegar, soy sauce, ketchup, Worcestershire sauce, and ginger; pour over chicken.
5.
5Close pressure cooker cover securely.
6.
6Place pressure regulator on vent pipe.
7.
7Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly.
8.
8Cool pressure cooker at once (cold water method).
9.
9Remove chicken and vegetables to a warm platter.
10.
10Mix cornstarch with cold water; blend into hot liquid.
11.
11Cook and stir until mixture boils and thickens.
12.
12Add pineapple chunks and heat.
13.
13Pour sauce over chicken.
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