Instructions: Saute the chicken chunks in the olive oil and garlic, when it is just brown on the outside, add the rest of the ingredients and cook for 15 minutes at 10 pounds pressure.

Serve over cooked white rice

Comments: The first time I made chicken merengo it took literally hours and I consider the pressure cooker adaption of this recipe to be the epitome of what pressure cooking means to me; time saving. Use the regular recipe in your regular cookbook first and then try this one. I guarantee youll stick with this one because there is nearly no difference in taste and if you like to spend time in the kitchen just for the fun of it then you should be running a restaurant.

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