INSTANT POT SESAME CHICKEN
Your family will love the flavorful sauce in this Instant Pot sesame chicken. And you'll love how quick and easy it is for a weeknight dinner! If you serve gluten-free meals, use tamari instead of soy sauce. — Karen Kelly, Germantown, Maryland
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add sesame oil. When oil is hot, brown chicken in batches. Press cancel. Return all to pressure cooker. In a small bowl, whisk honey, soy sauce, water, garlic and pepper flakes; stir into pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. , Quick-release pressure. In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with rice. Sprinkle with sesame seeds and, if desired, green onions.
Nutrition Facts : Calories 311 calories, Fat 9g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 1004mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 0 fiber), Protein 37g protein.
ASIAN SOY CHICKEN - PRESSURE COOKER
This was improvised from my mother's original recipe, to use Chicken Thighs, Hard Boiled Eggs and Whole Shitake Mushrooms in Soy Sauce, served with steamed vegetables and rice.
Provided by Chef Chino
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Lay potatoes on the bottom of pressure cooker, then mushrooms, then chicken breast on the top.
- Combine rest of the ingredients in a bowl, and then pour over chicken breast.
- Close lid securely with pressure regulator on vent pipe.
- Cook at high heat until pressure regulator starts to rock, about 5 minutes.
- Turn heat down to medium and continue cooking for 15 minutes.
- Remove pressure cooker from heat, and let pressure drop on its own, about 15 minutes.
- Serve hot, preferably with rice, and steamed vegetables for a complete meal.
Nutrition Facts : Calories 304.5, Fat 7.1, SaturatedFat 2, Cholesterol 46.4, Sodium 1446, Carbohydrate 39.8, Fiber 5.3, Sugar 9.9, Protein 21.2
PRESSURE COOKER TERIYAKI CHICKEN
I combined other teriyaki recipes to make up a yummy version for my favorite cooker: my electric pressure cooker. I used a mix of boneless skinless thighs and chicken tenders. Serve with spaghetti or rice noodles and broccoli...YUM!!
Provided by LESLIESAMI
Categories Asian Recipes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Combine brown sugar, soy sauce, cider vinegar, ginger, garlic powder, pepper, crushed pineapple and juice, and chicken stock in a bowl and stir until the brown sugar is dissolved.
- Place chicken thighs in the pressure cooker and pour in the sauce. Stir gently to coat. Bring the pressure cooker up to high pressure over high heat, then reduce the heat to low, maintaining high pressure. Cook for 20 minutes.
- Stir cornstarch into cold water and set aside.
- Reduce the pressure using the rapid-release method. Use a slotted spoon to transfer the chicken to a serving dish; cover with foil and set aside. Whisk the cornstarch mixture into the sauce, bring the mixture to a boil, and cook, stirring frequently, until the sauce has thickened, about 3 minutes. Serve the chicken topped with the teriyaki sauce.
Nutrition Facts : Calories 352 calories, Carbohydrate 31 g, Cholesterol 103.2 mg, Fat 11.4 g, Fiber 1.2 g, Protein 30.7 g, SaturatedFat 3.1 g, Sodium 1008.6 mg, Sugar 24.4 g
PRESSURE-COOKER ASIAN WRAPS
This recipe is similar to other Asian wraps but packed with even more deliciously healthy flavor. Instead of ordering Chinese, why not try making these yourself? -Melissa Hansen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Place chicken in a 6-qt. electric pressure cooker. In a small bowl, whisk soy sauce, 1/4 cup water, ketchup, honey, ginger and oil; stir in onion. Pour over chicken. 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. Set aside., In a small bowl, mix cornstarch and remaining 2 tablespoons water until smooth; gradually stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Remove sauce from pressure cooker. Toss chicken with 3/4 cup sauce; reserve remaining sauce for serving., Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off., Place wrapper on a flat surface. Layer 1/4 cup coleslaw, 1/3 cup chicken mixture and 1 tablespoon noodles across bottom third of wrapper. Fold in both sides of wrapper; fold bottom over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve with reserved sauce.
Nutrition Facts : Calories 195 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 337mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
More about "asian soy chicken pressure cooker recipes"
INSTANT POT SOY SAUCE CHICKEN (PRESSURE COOKER) - JACKY
From pressurecookrecipes.com
5/5 (29)Total Time 1 hrCuisine Asian, Chinese, Hong KongCalories 467 per serving
- Pressure Cook Master Stock: First crack the dried black cardamom pods with your knife. Then, place all the spices in Instant Pot and heat them up (Instant Pot: press Sauté button). The spices will slowly release their aroma. Add in remaining Master Stock ingredients.Close lid and pressure cook at High Pressure for 10 minutes, then Natural Release for 15 minutes. Carefully release the remaining pressure by turning the Venting Knob to Venting Position. Open the lid carefully.*Note: skip this step if you have Master Stock on hand. Taste & adjust the seasoning accordingly with more soy sauce or wine.
- Pressure Cook Whole Chicken: Use tongs to carefully lower the whole chicken into the Master Stock (chicken breast side down). Ensure the stock covers at least 90% of the chicken. Close lid and pressure cook at High Pressure for 0 minute + Natural Release (19 - 23 minutes).For 2.8lbs (1270g) Whole Chickens: 19 minutes Natural ReleaseFor 3.2 lbs (1450g) Whole Chickens: 21 minutes Natural ReleaseFor 3.6 lbs (1633g) Whole Chickens: 23 minutes Natural ReleaseOpen the lid carefully. Use tongs to carefully remove the chicken from Instant Pot. Be very careful as there will be hot liquid in the chicken carcass. Drain the hot liquid in chicken carcass.
- Measure Temperature: Place soy sauce chicken in a large mixing bowl and measure temperature of the thickest part. Ensure the temperature reaches at least 165°F (74°C). *Note: If the thickest part is almost 165°F, you can rest the chicken in mixing bowl and the carryover heat will continue to cook the chicken. If the thickest part is below 160°F, place chicken back into the hot liquid and close the lid for another 5 minutes.
- Cool Chicken: Use a fan or just air to chill the chicken to room temperature. *Pro Tip: Since the whole chicken can't be submerged 100% into the Master Stock in Instant Pot, the chicken part that sticks out may not get enough color imparted from the Master Stock. Add some chilled Master Stock to the mixing bowl and submerge the side that needs color into the Master Stock as it cools.
GINGER SOY CHICKEN (INSTANT POT) - RASA MALAYSIA
From rasamalaysia.com
Reviews 60Calories 409 per servingCategory Chinese Recipes
- Turn on the Saute mode on your Instant Pot. As soon as the pot is fully heated (to make sure the chicken doesn’t stick to the pot), add the cooking oil. Pan sear the chicken until they turn slightly brown (if they stick to the pot too much, you may use a non-stick skillet for pan-searing or skip this step.) Add the ginger and saute a little bit. Add the soy sauce, sweet soy sauce, ground white pepper, sesame oil and the water. Cover the pot and select Manual and set to High pressure for 8 minutes.
- When it beeps, turn to Quick Release. When the valve drops, remove the cover carefully, stir in the scallion and serve immediately. If the sauce is too watery, you may turn on Saute mode and reduce the sauce for about 1 minute.
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