Italian Chicken With Pepper 25 Qt Pressure Cooker Recipes

PRESSURE-COOKER SAUCY ITALIAN CHICKEN

Steps:

• Place chicken in a 6-qt. electric pressure cooker. Top with tomatoes, artichokes, Italian seasoning and garlic salt. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Sprinkle with cheeses before serving.

PRESSURE COOKER ITALIAN CHICKEN RECIPE

Steps:

• Set the pressure cooker to saute function. Add olive oil to the pressure cooker. Roughly chop the onion and add to the instant pot. Let soften. (2-3 minutes) Add garlic and stir to mix with onions. Season chicken breasts with the salt and pepper. Add to the pressure cooker with onions and garlic. Add San Marzano Style Tomatoes and Italian spices. Stir to combine. Place the lid on the pressure cooker and turn the valve to seal. Turn on "pressure cook" setting and set for 30 minutes. After the timer goes off, quick release the pressure on the instant pot. Remove lid. Shred the chicken and serve over rice or gluten-free pasta. Garnish with fresh parsley and serve.

ITALIAN CHICKEN AND PEPPERS

Steps:

• Mix first eight ingredients; stir in peppers. Place chicken in a 3-qt. slow cooker. Top with sauce mixture., Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-4 hours. Serve with pasta; if desired, top with shaved cheese.

PRESSURE COOKER ITALIAN CHICKEN AND SAUSAGE WITH PEPPERS

Steps:

• Heat the oil in the pressure cooker.
• Prick the skin of the sausages in several places with the tines of a fork.
• Add the sausages and chicken to the oil and cook until well browned on all sides.
• While the chicken is cooking, dice the onion.
• Cut the green peppers into 3/4" thick strips.
• Mince the garlic.
• When the chicken and sausages are browned, remove them from the pan and set aside.
• Add the onion, green peppers and garlic to the cooker to cook, stirring often, until they begin to soften, about 4 minutes.
• Add the vinegar and stir up the browned bits from the bottom of the cooker.
• Add the chicken and sausages, tomatoes, basil, fennel, red pepper flakes, salt and pepper to taste.
• Close pressure cooker and bring up to full pressure.
• Reduce heat to stabilize pressure and cook for 10 minutes.
• Release pressure and adjust the seasoning.

ITALIAN CHICKEN WITH PEPPER - 2.5-QT PRESSURE COOKER

Steps:

• In a 2.5-quart Pressure Frypan or larger pressure cooker, heat oil over high heat.
• Pat chicken dry and add chicken. Cook until browned on all sides. Remove from pan and set aside until Step 5.
• Add onion, green bell pepper and garlic. Cook until softened.
• Add red wine vinegar to pan and stir to loosen any brown bits that may be sticking.
• Add chicken, tomatoes, basil, red pepper flakes, salt and pepper.
• Close lid and bring pressure to 2nd red ring (high pressure) over high heat. Adjust heat to stabilize pressure at 2nd red ring. Cook for 10 minutes.
• Remove from heat and use Natural Release Method.
• Arrange chicken on a warm platter and cover with vegetables and sauce.

INSTANT POT® ITALIAN CHICKEN

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter to melt; then add garlic and saute for about 1 minutes. Add chicken, mushrooms, and 1 package of salad dressing mix. Pour broth over top.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Take chicken out and shred with 2 forks.
• Select Saute function. Add cream of chicken soup, remaining Italian dressing mix packet, and cream cheese; stir to mix. Add shredded chicken back in. Heat through, stirring occasionally, for 5 minutes. Serve.

ITALIAN CHICKEN SAUSAGE AND PEPPERS

Steps:

• Arrange 2 racks in middle and upper thirds of oven and preheat to 425 degrees F (220 degrees C). Line two 10x15-inch baking pans with foil.
• Toss bell peppers, onion, and tomatoes together in a large bowl with 1 tablespoon oil, balsamic vinegar, Italian seasoning, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Transfer to one of the prepared pans.
• Roast in the preheated oven for 30 minutes.
• Meanwhile, drizzle bread slices with remaining olive oil and sprinkle with remaining salt and black pepper. Arrange on the other prepared pan.
• Remove the vegetables from the oven; push to one side of the pan. Add sausage to the exposed portion of the pan.
• Roast until vegetables are tender and sausage is heated through, 10 to 15 minutes more, adding the pan with bread in the last 5 minutes of roasting time. Sprinkle vegetables and sausage with oregano and serve with bread.