Pressure Cooker Braised Fowl Recipe


Preparation Time15 MinCooking Time1 Hr 0 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexAverageCuisine
Main IngredientInterest Group


 Unsmoked bacon - 1 thick slice, rinded and chopped
 Butter/Margarine25 Gram
 Celery stalks3
 Hot brown stock - 450 ml OR water and 1/2 chicken stock cube
 Tomato puree1
 Salt1 To taste
  black pepper1
 Bouquet garni1
 Grilled bacon rolls


1) Arrange the ingredients.

2) Heat the cooker gently.
3) Heat the bacon rind gently to release the fat.
4) Add the bacon to the cooker and fry until beginning to colour.
5) If necessary add the butter or margarine to the cooker and saute the vegetables.
6) Lift them out and drain well, discard the bacon rind.
7) Brown the pieces of fowl well on both sides.
8) Lift out the fowl and drain off the excess fat.
9) Add the stock and tomato puree to the cooker, stir well.
10) Replace the vegetables and bacon.
11) Put the pieces of fowl on top.
12) Add salt and pepper and the bouquet garni.
13) Close the cooker, bring to high pressure and cook for 15 minutes.
14) Reduce the pressure quickly.
15) Discard the bouquet garni.
16) Skim off any excess fat.
17) Taste and adjust the seasoning as necessary.

18) Serve the braised fowl garnished with grilled bacon rolls.