Instant Pot Creamy Tomato Chicken Recipes

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INSTANT POT CHICKEN IN CREAMY TOMATO SAUCE



Instant Pot Chicken in Creamy tomato Sauce image

Instant Pot Chicken in a creamy tomato sauce with juicy chicken thighs, buttery tomato sauce is incredibly delicious and takes less than 30 minutes to make.

Provided by Subhasmita

Categories     Main Course

Time 30m

Number Of Ingredients 16

6 chicken thighs (with bone )
2 teaspoon Unsalted Butter
1 teaspoon Oil
1 Medium Onion (Chopped)
1 tablespoon Garlic (Minced)
1/4 cup white wine ((Refer note 2))
2 cup tomato sauce ((without salt))
1.5 teaspoon Italian Seasoning
1/2 teaspoon Paprika
1/2 teaspoon pepper
1/2 teaspoon salt ((Refer note 1))
1/2 cup cream
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/2 teaspoon Paprika
1/2 teaspoon Garlic powder

Steps:

  • In a mixing bowl add all the ingredients mentioned under seasoning. Mix well.
  • Add Chicken thighs to the above seasoning and toss to coat the chicken.
  • Turn on the Instant Pot to saute mode.
  • Once the pot is hot enough, add 1 teaspoon butter and oil.
  • Place the seasoned chicken thigh skin side down and let it brown for 2 minutes.
  • Flip the chicken and let it brown for another 2 minutes. Remove the chicken and keep aside.
  • Add rest of the butter to the pot, followed by chopped onion and garlic.
  • Saute onion and garlic for about 1-2 minutes, until it has softened and not smelling raw anymore.
  • De-glaze the pan with wine. Scrap the bottom of the pot well to release any stuck brown bits.
  • Add tomato sauce, Italian seasoning, paprika, salt and pepper. Stir well.
  • Place the browned chicken thighs in a single layer.
  • Cover the lid. Switch to manual mode. Cook on high (full pressure) for 5 mins.
  • Let the pressure release naturally for 10 minutes. Then do a quick release for any remaining pressure.
  • Switch back to Saute mode.
  • Stir in the cream and mix everything well to coat the chicken with the sauce.
  • Once the sauce looks creamy and chickens are coated well, switch off the pot. ( Cream will split and the sauce will look grainy if the sauce is cooked for too long after adding the cream).
  • Serve the chicken with creamy tomato sauce over pasta or sides of greens.
  • Don't miss the step by step detailed video down after the recipe.

Nutrition Facts : ServingSize 100 g, Calories 375 kcal, Carbohydrate 9 g, Protein 20 g, Fat 28 g, SaturatedFat 11 g, Cholesterol 141 mg, Sodium 912 mg, Fiber 2 g, Sugar 4 g

INSTANT POT CREAMY TOMATO CHICKEN



Instant Pot Creamy Tomato Chicken image

Yield 4

Number Of Ingredients 17

1 1/2 pounds chicken breasts
2 teaspoons butter (divided)
1 teaspoon olive oil
1 onion, chopped
1 Tablespoon garlic, minced
1/4 cup white vinegar
2 cups tomato sauce (without salt)
1.5 teaspoons Italian Seasoning
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 cup heavy cream
bunch of green onion, finely sliced
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/2 teaspoon Paprika
1/2 teaspoon Garlic powder

Steps:

  • In a small bowl, mix together the 4 seasonings for chicken. Add chicken breasts to seasoning and toss until all chicken is coated.
  • Turn on the Instant Pot to SAUTE.
  • Once the pot is hot enough, add 1 teaspoon butter and oil.
  • Place the seasoned chicken in the Instant Pot and let it brown for 2 minutes. Flip the chicken and let it brown for another 2 minutes. Remove the chicken and keep aside.
  • Add rest of the butter to the pot, followed by chopped onion and garlic. Saute onion and garlic for about 1-2 minutes, until it has softened and not smelling raw anymore.
  • De-glaze the pan with vinegar. Scrape the bottom of the pot well to release any stuck brown bits (and to prevent getting the BURN notification).
  • Add tomato sauce, Italian seasoning, paprika, salt and pepper to the pot. Stir well.
  • Place the browned chicken in a single layer in the Instant Pot. Cover the pot with the lid. Cancel SAUTE mode and switch to MANUAL mode. Cook on high (full pressure) for 5 mins.
  • Let the pressure do a NATURAL RELEASE for 10 minutes. Then do a quick release for any remaining pressure.
  • Switch back to SAUTE mode. Stir in the cream and mix everything well to coat the chicken with the sauce.
  • Once the sauce looks creamy and chicken is coated well, turn off the pot.
  • Serve the chicken topped with the creamy tomato sauce. Serve over your favorite pasta.

Nutrition Facts : Servingsize 1 serving, Calories 1924 kcal, Fat 122 g, SaturatedFat 52 g, Cholesterol 591 mg, Sodium 4033 mg, Carbohydrate 47 g, Sugar 28 g, Protein 154 mg

INSTANT POT® CREAMY CHICKEN STEW



Instant Pot® Creamy Chicken Stew image

A creamy chicken stew that is perfect for when you are craving comfort food.

Provided by My Hot Southern Mess

Time 1h25m

Yield 6

Number Of Ingredients 18

2 tablespoons salted butter
2 pounds boneless, skinless chicken thighs, or more to taste
3 medium carrots, sliced
1 medium onion, diced
2 stalks celery, chopped
4 cloves garlic, minced
2 cups chicken broth, divided
4 cups diced potatoes
2 tablespoons gluten-free all-purpose flour
1 tablespoon Worcestershire sauce
2 large bay leaves
1 teaspoon poultry seasoning
1 teaspoon dried thyme leaves
1 teaspoon freshly ground black pepper
½ teaspoon dried rosemary
½ teaspoon salt
1 cup heavy cream
½ cup frozen peas

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. Add chicken thighs to melted butter and sear, 4 to 5 minutes per side. Remove chicken and set aside.
  • Add carrots, onion, and celery; cook until onions begin to soften, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Add 1/2 cup chicken broth and stir to deglaze the pot.
  • Add chicken thighs back to the pot along with remaining chicken broth, potatoes, flour, Worcestershire sauce, bay leaves, poultry seasoning, thyme, pepper, rosemary, and salt. Stir together, then close and lock the lid.
  • Switch to high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Remove chicken and shred or cut into bite-sized pieces. Return to the pot. Remove and discard bay leaves.
  • Set cooker to Saute. Add heavy cream and bring to a boil. Add frozen peas to boiling stew and cook, stirring as needed, until heated through, about 5 minutes.

Nutrition Facts : Calories 503.2 calories, Carbohydrate 30.3 g, Cholesterol 157.7 mg, Fat 29.1 g, Fiber 4.7 g, Protein 30.4 g, SaturatedFat 14.4 g, Sodium 781.3 mg, Sugar 4.8 g

GRANDMA'S CREAMY CHICKEN IN THE INSTANT POT®



Grandma's Creamy Chicken in the Instant Pot® image

My grandma's recipe made for the Instant Pot®! Serve over rice, potatoes, or pasta.

Provided by saraeudy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 8

Number Of Ingredients 12

3 onions, coarsely chopped
1 stick butter, melted
¼ cup chicken broth
2 tablespoons minced garlic
1 tablespoon poultry seasoning
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon smoked paprika
4 skinless, boneless chicken breasts, cut in half
2 tablespoons all-purpose flour
1 (24 ounce) container sour cream

Steps:

  • Place onions into the bottom of a multi-functional pressure cooker (such as Instant Pot®). Pour melted butter and broth on top.
  • Mix garlic, poultry seasoning, salt, pepper, paprika, and smoked paprika together in a small bowl. Stir into onions. Place chicken on top of the onions.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
  • Transfer chicken and onions to a plate. Select Saute function to bring juices to a simmer, about 5 minutes.
  • Sift flour into the pot and stir until no lumps remain and sauce has thickened a bit, about 5 minutes. Add sour cream by the spoonful, stirring to incorporate. Cancel Saute function. Return chicken and onions to the pot. Select Warm function to heat through, about 5 minutes. Serve.

Nutrition Facts : Calories 394.1 calories, Carbohydrate 14.4 g, Cholesterol 100.4 mg, Fat 30.9 g, Fiber 1.7 g, Protein 16 g, SaturatedFat 18.8 g, Sodium 486.1 mg, Sugar 3.8 g

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