| 1. | Rub cavities of cornish hens with ¼ tsp salt and 1/8 tsp pepper. |
| 2. | Melt 2 tbsp butter in a pan. Add onion. Stir fry till onion is transparent. Add mushrooms and stir for a few seconds. Add rice, almonds, remaining salt (½ tsp) and pepper (1/8 tsp). Mix well. |
| 3. | Divide mixture into 2 parts and stuff each cornish hen. Close openings with poultry clamps or by sewing. |
| 4. | Melt remaining butter (1 tbsp) in cooker. Brown cornish hens, one at a time, on all sides and remove. Drain off fat from cooker. |
| 5. | Pour water into cooker. Put grid in cooker. Place cornish hens on grid. |
| 6. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 12 minutes. |
| 7. | Remove cooker from heat. Allow to cool naturally. |
| 8. | Open cooker. Place cornish hens on serving dish. Remove clamps. Serve hot. |