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Old Jan 10, 2019 | 8:53 am
  #51  
ysolde
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Originally Posted by LapLap
Yep, no need to brown the meat.
Once up to pressure she recommends 35-40 minutes.
That recipe looks amazing! Plus you can control the fat and calorie content.

We tried a simple chicken and biscuits recipe last night and it was fun, tasted good, and we have leftovers today.

Clean-up was doable. I had to look up how to clean the valve thing, and decided to give that silicone ring a good cleaning.
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