Instant Pot Pepper Chicken Recipes
INSTANT POT PEPPER JACK CHICKEN
Instant Pot Pepper Jack Chicken is a delicious adaptation of our VERY popular Crock Pot Pepper Jack Chicken recipe. This low carb recipe is the perfect flavor-packed one-pot meal!
Provided by Cris
Categories Main Dish
Number Of Ingredients 11
Steps:
- Place chicken in the bottom of a 6 quart electric pressure cooker.
- Season chicken with garlic, cumin and salt and pepper.
- Add green beans, peppers, mushrooms, butter and broth.
- Seal the lid, close the vent and set the electric pressure cooker to cook under high pressure for 10 minutes.
- Quick release if desired.
- Remove chicken and shred with two forks or in a mixer. Then return to pot and stir well.
- Layer cheese over top and wait a few minutes for the cheese to melt.
- Once cheese melts (1-2 minutes) serve in bowls.
INSTANT POT DR. PEPPER CHICKEN
With only 4 ingredients this chicken is super fast and easy! It has amazing flavor because of the Dr. Pepper and Sweet Baby Rays BBQ Sauce.
Provided by 365 Days of Slow and Pressure Cooking
Categories Chicken
Time 22m
Number Of Ingredients 4
Steps:
- Pour 1 cup of Dr. Pepper into bottom of Instant Pot.
- Add chicken into bottom of Instant Pot.
- In a bowl whisk together 1 cup of Dr. Pepper and 2 cups of BBQ sauce. Pour half of the mixture over the chicken and save the other half for later.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes for fresh chicken or 15 minutes for frozen chicken. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
- Use tongs to remove the chicken pieces and place on a cutting board. Shred the chicken.
- Place the chicken in a clean bowl. Sprinkle in the garlic salt. Drizzle in the remaining BBQ sauce mixture. Toss well. If it is a little dry add in some of the liquid from the Instant Pot.
- Serve and enjoy!
- Pour 1 cup of Dr. Pepper into bottom of slow cooker.
- Add chicken into bottom of slow cooker.
- In a bowl whisk together 1 cup of Dr. Pepper and 2 cups of BBQ sauce. Pour half of the mixture over the chicken and save the other half for later.
- Cover and cook on low for 4-6 hours.
- Use tongs to remove the chicken pieces and place on a cutting board. Shred the chicken.
- Place the chicken in a clean bowl. Sprinkle in the garlic salt. Drizzle in the remaining BBQ sauce mixture. Toss well. If it is a little dry add in some of the liquid from the slow cooker.
- Serve and enjoy!
Nutrition Facts : Calories 338 calories, Sugar 22.5 g, Sodium 572.9 mg, Fat 8.1 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 26.4 g, Fiber 0.6 g, Protein 37.6 g, Cholesterol 177.6 mg
INSTANT POT® PEPPER CHICKEN
Received an Instant Pot® for Christmas and used the ingredients I had on hand... it turned out to be one of our favorite meals! Serve over rice.
Provided by Carla nicole
Categories Everyday Cooking Instant Pot¨ Main Dishes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Place chicken in the Instant Pot® and cook for 10 minutes on the 'Manual' setting. Release pressure naturally according to manufacturer's instructions.
- Set the pot to 'Saute' and add green bell peppers, yellow onion, soy sauce, brown sugar, honey, garlic, and black pepper. Cook until most liquid is evaporated, vegetables are soft, and chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 233.8 calories, Carbohydrate 21.2 g, Cholesterol 52.8 mg, Fat 9.4 g, Fiber 1.4 g, Protein 16.7 g, SaturatedFat 2.6 g, Sodium 1252.5 mg, Sugar 17 g
INSTANT POT® CHINESE BLACK PEPPER CHICKEN WITH CELERY
Quick, easy, and delicious Chinese black pepper chicken made in the Instant Pot®. Just like takeout. Pressure cooking time is just 4 minutes for either fresh or frozen cut-up chicken pieces. I use Foster Farms® frozen chicken pieces I get in a bag at Costco. I've experimented with the timing many, many times and 4 minutes is just right. Just follow my directions below. Serve with rice or noodles.
Provided by Jane Cooks It Up
Categories World Cuisine Recipes Asian Chinese Main Dishes Chicken
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and celery and cook until soft and translucent, about 5 minutes. Turn off Saute function. Add chicken broth, garlic, soy sauce, rice vinegar, ginger, and pepper; stir to combine. Set frozen chicken on top and do not stir.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir to mix, then stir in sesame oil.
- Select Saute function. Mix water and cornstarch together in a small bowl. Add to the bubbling liquid and stir until sauce has somewhat thickened, 3 to 4 minutes.
Nutrition Facts : Calories 349.1 calories, Carbohydrate 8.1 g, Cholesterol 98 mg, Fat 17.9 g, Fiber 1.5 g, Protein 37.4 g, SaturatedFat 3.1 g, Sodium 1021.5 mg, Sugar 2.4 g
PRESSURE-COOKER RED PEPPER CHICKEN
Chicken breasts are treated to black beans, red peppers and juicy tomatoes in this southwestern supper. We love it served with rice cooked in chicken broth-and it would also make a great filling for tacos or burritos. -Piper Spiwak, Vienna, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place chicken in a 6-qt. electric pressure cooker. In a bowl, combine beans, tomatoes, red peppers, onion, water and pepper; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes., Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165°. Remove chicken and keep warm. Select saute setting; adjust for low heat. Simmer cooking juices until thickened, 8-10 minutes. Serve with rice and chicken., Freeze option: Place chicken and bean mixture in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.
Nutrition Facts : Calories 288 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 657mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 7g fiber), Protein 30g protein. Diabetic Exchanges
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