Instant Pot Spicy Beer Chicken Recipes
PRESSURE-COOKER SPICY LIME CHICKEN
This tender chicken with light lime flavor is a natural filling for tacos, but my son Austin also loves it spooned over cooked rice and sprinkled with his favorite taco toppings. -Christine Hair, Odessa, Florida
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place chicken in a 6-qt. electric pressure cooker. Combine broth, lime juice and chili powder; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes., Quick-release pressure. A thermometer inserted in chicken should read at least 165°. , Remove chicken. When cool enough to handle, shred meat with 2 forks; return to pressure cooker. Stir in lime zest. If desired, serve with cilantro., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 132 calories, Fat 3g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 420mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
INSTANT POT® SPICY ORANGE CHICKEN
Spicy orange chicken. I serve over basmati rice and with steamed, salted, and buttered snow peas as a side.
Provided by Shelly Exel-Miles
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat sesame oil in the pot and add onion. Saute, stirring occasionally, until translucent, about 2 minutes.
- Add broccoli, garlic, red pepper flakes, garlic salt, ginger, and orange zest. Cook and stir until fragrant, about 1 minute. Pour in orange juice, tamari, chili sauce, and honey. Stir in chicken. Select high pressure according to manufacturer's instructions; set timer for 5 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. Meanwhile, whisk cornstarch with chicken broth until dissolved.
- Pull chicken and vegetables out of the sauce using a large slotted spoon. Place pressure cooker back on Saute mode. Cook until sauce starts bubbling; add cornstarch mixture. Let sit for 1 minute, stir, and turn pressure cooker off.
- Stir aji mirin into the sauce. Add chicken and vegetables back in.
Nutrition Facts : Calories 339.7 calories, Carbohydrate 40 g, Cholesterol 59.3 mg, Fat 6.4 g, Fiber 2.4 g, Protein 28 g, SaturatedFat 1.2 g, Sodium 2692.6 mg, Sugar 25.6 g
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