• Serves 4
  • 1 Tbsp. olive oil
  • 1 carrot, chopped
  • 1/2 onion, chopped
  • 1/2 celery stalk, chopped
  • 1lb. chicken wings
  • 1/3 cup white wine
  • 2 cups cold water
  • 1/3 cup heavy whipping cream
  • 3 Tbsp. butter
  • 1 Tbsp. whole-grain Dijon mustard
  • 1 1/2 cups water
  • 1 1/3 lbs. chicken breast, boneless and skinless

Preparation Instructions

1.Heat olive oil in cooker over medium-high heat and sauté vegetables for 3 minutes.

2.Add the chicken wings, brown on all sides, sprinkle with white wine, and reduce by half.

3.Cover with cold water, lower heat and simmer for 20 minutes.

4.Stir in cream, and simmer for another 10 minutes.

5.Strain sauce using a mesh strainer, whisk in butter and mustard while still hot. Set sauce aside.

6.Place water and tripod in the pressure cooker.

7.Place the chicken breast in the perforated inset, and place inset on tripod.

8.Close and lock the lid in place. Heat on high until pressure builds and the indicator rod rises to medium pressure.

9.Turn down the heat, and cook for 7 minutes.

10.Turn off the heat, and release the pressure by slowly pressing the button on the handle.

11.Once all pressure is released, open the lid.

12.Remove and slice the chicken breast, arrange on plates and serve with mustard sauce.