Instant Pot Chicken A La King Recipes

CHICKEN A LA KING RECIPE (INSTANT POT + STOVETOP)

Steps:

• ⭐️Turn instant pot to saute mode. Saute olive oil, butter, onions, and mushrooms until onions are translucent.
• ⭐️Add chicken broth, chicken (I'd recommend raw chicken, diced), salt and pepper. Cover and pressure cook high for 7 minutes. Quick-release once finished.
• Slowly whisk in the milk and add the peas and pimentos into the instant pot mixture.
• To thicken, whisk together 2 tbsp of flour or cornstarch to 2 tbsp milk. Set aside. Turn to saute mode. Whisk in the flour/milk slurry mixture. Bring it to a simmer. The mixture should start to thicken as it heats.
• ⭐️In a large skillet or saucepan, saute olive oil, onions, and mushrooms until onions are translucent.
• ⭐️Add butter. Once the butter is melted, whisk in flour and let cook for 30 seconds. Slowly whisk in chicken broth, allowing it to return to a simmer before adding more liquid. Slowly whisk in milk, allowing it to return to a simmer before adding more liquid.
• ⭐️Stir in chicken, peas, salt, pepper, and pimentos. Serve hot.

INSTANT POT CHICKEN A LA KING

Steps:

• Set Instant Pot to Saute: More. Add butter and allow to melt. Add garlic and saute until it just turns golden brown, about a minute. Add in shallots, red pepper, celery, carrots and mushrooms. After about minutes, season with a pinch of salt and pepper and dust with all-purpose flour. Add sherry wine to deglaze the the pot, scraping up and brown bits that have stuck to the bottom.
• Add parsley and chicken thighs. Stir everything together before pouring in your chicken stock. Close lid and set Instant Pot to Manual: High for 10 minutes. When it's done, perform a quick release. [Note: covering the vent by holding a paper towel over it with tongs will help to keep the sauce from spitting out.] While the pressure is releasing, mix together cornstarch and cold water to make a slurry.
• Add cayenne pepper, half and half and your cornstarch slurry. Season with a pinch more salt and pepper and stir together well. Set Instant Pot to Saute: More and simmer, while cooking, for about 5 minutes. You're done when the sauce is about as thick as a gravy. Taste and adjust for salt, pepper, or heat (cayenne) as needed. Reduce heat to low and serve immediately in a large bowl over cooked rice.

CHICKEN A LA KING

Steps:

• In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently.
• Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche.
• Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes.
• Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
• Yield: 4 to 6 servings

EASY SKILLET CHICKEN A LA KING

Steps:

• In a large skillet, heat oil. When hot add chicken and saute 4 to 5 minutes until about halfway cooked. Add mushrooms and continue to saute until chicken is lightly browned and cooked through (juices run clear). Stir in the milk, soup, mushrooms, pimentos, onion powder and pepper. Bring all to a boil. Cover skillet and reduce heat. Let simmer for 2 to 3 minutes. Stir together and serve.

QUICK & EASY CHICKEN A LA KING

Steps:

• Place chicken in microwave-safe container, with just enough water to cover. Microwave on high until done/no longer pink in the center (12-15 minutes, depending on size of breasts).
• Dice cooked chicken and set aside.
• In small saucepan, melt butter. Sauté onions and carrots, with parsley, until tender.
• In separate small bowl, combine cornstarch and 1/2 cup of chicken broth, whisk until smooth.
• Add to saucepan/veggie mix, along with remaining broth. Bring to a boil, stirring occasionally, add frozen peas and cooked chicken. Boil for additional 2 minutes.
• Serve over mashed potatoes or hot, buttered noodles.

SLOW-COOKED CHICKEN A LA KING

Steps:

• In a 3-qt. slow cooker, combine soup, flour, pepper and cayenne until smooth. Stir in chicken, celery, green pepper and onion. , Cover and cook on low for 7-8 hours or until meat is no longer pink. Stir in peas and pimientos. Cook 30 minutes longer or until heated through. Serve with rice.

CHICKEN à LA KING

Steps:

• Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
• Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.

CHICKEN A LA KING III

Steps:

• Melt butter in a large skillet over medium high heat. Saute bell pepper and mushrooms until tender, then stir in broth and flour and cook, stirring, until thickened. Add chicken, heat through and remove from heat.
• In a small bowl combine sour cream, egg yolks, pimento, sherry, salt and pepper and mix together. Add this mixture to chicken mixture in skillet and heat thoroughly, stirring. Serve hot.

INSTANT POT CHICKEN A LA KING

Steps:

• Turn Instant Pot to saute setting. When display says hot add in the butter and let it melt. Add in the mushrooms and saute for about 5 minutes. Pour in the broth and scrape bottom of pot so that nothing is sticking.
• Add chicken, salt, pepper, onion powder, garlic powder, poultry seasoning and paprika into the Instant Pot.
• Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
• In a glass measuring cup add the milk. Slowly whisk in flour a tablespoon at a time until smooth. Ladle a cup of hot broth into the milk to temper it. Then pour the mixture into the Instant Pot. Turn on the saute setting. Let the sauce thicken (about 5 minutes).
• While sauce is thickening add in the peppers and peas. Shred the chicken.
• Salt and pepper to taste. Serve chicken and sauce over rice, biscuits, mashed potatoes or egg noodles.

CROCK POT CHICKEN A LA KING

Steps:

• Combine soup, flour, pepper and cayenne pepper. Stir until smooth.
• Stir in chicken, celery, green pepper, and onion.
• Cover and cook on low for 7 or 8 hours or until meat is cooked and tender.
• Stir in peas and pimentos.
• Cook another 30 minutes.
• Serve over rice, noodles or biscuits.