[Jamestown1630]

Most recipes like that call for sauteeing the chicken first, and since the pressure cooker isn’t exactly like a crock pot, it might work. I’ll let you know.

[Liz]

I’ve seen chefs use kitchen brulee torches to brown and crisp various items.

If the I/P recipe is that good, might be something to look into.

[Liz]

Wondering....can the I/P be used to cook a fresh pumpkin? Other ways are so bothersome.

Praline Pumpkin Mousse

MOUSSE Whisk 2 min cup cold milk, cooked pumpkin equal to 15 oz can plain pumpkin, 2-3.4 oz pkg
JELL-O Vanilla Instant Pudding, 1-1/4 tsp pumpkin pie spice (will be thick). Fold in 2 c thawed COOL WHIP.

Chill in footed dessert glasses 4 hours.

SPRINKLE w/ Praline just before serving.

PRALINE saute 1/2 cup chp nuts in Tb melted butter, 1/3 c br/sugar. Cool, then spread out on parchment