Amys Chicken Nachos Electronic Pressure Cooker Recipes

PRESSURE-COOKER BLACK BEAN CHICKEN NACHOS

Pressure-Cooker Black Bean Chicken Nachos image

One of my favorite local restaurants, Zeppelins, has the best chicken nachos. Its famous dish inspired me to create my own, with the added convenience of using the pressure cooker. I recommend fresh cilantro because it makes the dish pop with flavor. -Natalie Hess, Cedar Rapids, Iowa

Provided by Taste of Home

Categories Appetizers

Time 18m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1-1/2 pounds boneless skinless chicken breasts
2 jars (16 ounces each) black bean and corn salsa
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 package (12 ounces) tortilla chips
2 cups shredded Mexican cheese blend
Minced fresh cilantro, pickled jalapeno slices and sour cream

Steps:

Place chicken, salsa and peppers in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 7 minutes. Quick release pressure; press cancel. A thermometer inserted in chicken should read at least 165°., Remove chicken; shred with 2 forks. Return to pressure cooker. Using a slotted spoon, serve chicken over chips; sprinkle with cheese and, if desired, cilantro. Add toppings of choice.

Nutrition Facts : Calories 280 calories, Fat 11g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 708mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 8g fiber), Protein 27g protein.

CHICKEN PICCATA FOR PRESSURE COOKER

Chicken Piccata for Pressure Cooker image

Italian chicken with full lemon flavor. It is important to use fresh lemons. When I follow Toula Patsalis in "The Pressure Cooker Cookbook", I never go wrong! Serve with sauteed green beans topped with toasted slivered almonds.

Provided by KateL

Categories Chicken Breast

Time 42m

Yield 6 chicken breast halves, 6 serving(s)

Number Of Ingredients 16

Ingredients

6 chicken breast halves
1/2 cup all-purpose flour
1/4 cup olive oil
4 shallots, sliced
3 garlic cloves, crushed
3/4 cup chicken broth
1/3 cup fresh lemon juice
1 tablespoon sherry wine
2 teaspoons salt
1/4 teaspoon white pepper
1 teaspoon dried basil
1 cup pimento stuffed olive, minced
1/4 cup sour cream
1 tablespoon potato starch or 1 tablespoon flour
1/4 cup fresh parmesan cheese (1 ounce) or 1/4 cup fontinella cheese, grated
1 lemon, thinly sliced, to garnish

Steps:

Lightly dust chicken pieces with flour (easily done by putting flour in bag, then chicken and shaking; excess flour can be shaken off).
In pressure cooker, heat oil. Add chicken breasts, two at a time, and saute in hot oil until brown on all sides, using long-handled tongs to turn. Set aside.
Add shallots and garlic and saute in oil, scraping bottom of pan to loosen browned particles remaining from chicken. Stir in broth, lemon juice, sherry, salt, pepper, basil, and olives. Mix well.
Add chicken pieces skin side down. Secure lid. Over medium-high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 10 minutes. Release pressure according to manufacturer's directions. Remove lid.
Stir chicken mixture, then transfer chicken to serving platter, and cover to retain heat.
Whisk sour cream and starch together. Stir into cooking liquid and cook over medium heat 1 minute, stirring constantly.
Spoon sauce over chicken. Sprinkle with cheese and garnish with lemon slices.
Makes 6 servings.

Nutrition Facts : Calories 317.9, Fat 19.2, SaturatedFat 5.1, Cholesterol 55, Sodium 989.7, Carbohydrate 14.9, Fiber 0.8, Sugar 1.2, Protein 19.4

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