Pressure Cooker Ancho Chicken Recipes

ANCHO CHICKEN BREAST WITH BLACK BEANS, BELL PEPPERS & SCALLIONS

Steps:

• To prepare beans: Heat 1 tablespoon oil in a medium saucepan over medium heat. Add garlic and cumin seeds; cook, stirring, until fragrant and starting to brown, 30 seconds to 1 minute. Stir in beans, lime juice and 1/4 teaspoon salt and cook until hot, 2 to 4 minutes. Remove from heat and mash with a potato masher until mostly smooth. Refrigerate 1/2 cup of the mashed beans for another use (see Tips, below). Cover the remaining beans to keep warm.
• To prepare chicken & vegetables: Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.
• Toss scallions and bell peppers in a large bowl with 1 1/2 tablespoons oil and 1/4 teaspoon each salt and pepper. Transfer to the prepared baking sheet. Broil, stirring twice, until the vegetables are charred, 8 to 12 minutes.
• Meanwhile, place chicken between 2 large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan to an even 1/2-inch thickness. Combine chile powder, cinnamon, cocoa, brown sugar and the remaining 1/2 teaspoon salt in a small bowl. Brush both sides of the chicken with the remaining 2 teaspoons oil and coat both sides with the spice mixture.
• Coat a large grill pan or skillet with cooking spray and heat over medium-high heat. Reduce heat to medium and add half the chicken. Cook until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 2 to 4 minutes per side. Repeat with the remaining chicken, reducing the heat if necessary.
• Place about 2/3 cup of the beans on each of 4 dinner plates and top each portion with scallions, bell peppers and chicken.

INSTANT POT CHICKEN MARBELLA

Steps:

• Set a 6-quart Instant Pot® to high saute (see Cook's Note) and allow it to heat up for 5 minutes. Meanwhile, liberally sprinkle the chicken thighs on both sides with salt and pepper. Add the oil to the pot, then add half of the chicken thighs skin-side down. Cook until the skin is deeply browned, 6 to 8 minutes. Flip the chicken and cook until the second side is deeply browned, 4 to 6 minutes. Transfer to a plate. Repeat with the remaining chicken.
• Add the garlic to the pot and cook, stirring constantly, until lightly browned in spots, about 1 minute. Add the apricots, olives, white wine, capers, brown sugar, oregano and 1/3 cup water. Stir to combine, using a wooden spoon or spatula to scrape up any browned bits at the bottom of the pot. Turn off the pot and put the rack on top of the olive and apricot mixture with the handles going up the sides. Nestle the chicken on the rack skin-side up.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the chicken to a platter and use a slotted spoon to scoop the olive and apricot mixture on top and around the chicken. Cover loosely with aluminum foil to keep warm.
• Remove the rack and set the pot to normal saute. Simmer the sauce until slightly thickened and reduced by half, 6 to 8 minutes. Spoon the sauce on top of the chicken and serve immediately.

EASY PRESSURE COOKER CHICKEN ENCHILADAS RECIPE

Steps:

• For the Chicken and Sauce: Trim tops of chilies and discard seeds (see here for more detailed instructions ). Place on a microwave-safe plate and microwave on high power until pliable and fragrant, about 15 seconds. Cut chilies into thin strips using kitchen shears or a sharp knife.
• Combine chilies, chicken, Serrano or jalapeño, tomatoes, onion, garlic, chipotle peppers and adobo sauce, bay leaf, oregano, cumin, coriander, and chicken stock in a pressure cooker, season with salt and pepper, and stir roughly until ingredients are evenly distributed. Seal pressure cooker and cook on high pressure for 15 minutes. Release pressure using quick-release method. Using tongs, transfer chicken to a bowl and set aside to cool.
• Discard bay leaf. Transfer remaining ingredients from pressure cooker to the jar of a blender. Add soy sauce and lime juice. Blend, starting at low speed and slowly increasing to high until sauce is smooth. Season to taste with salt and stir in 3 tablespoons of cilantro. Transfer to a bowl.
• When chicken is cool enough to handle, discard skin and bones. Shred chicken meat roughly with your fingers or two forks. Fold in 1/4 cup of sauce and season to taste with salt and pepper.
• To Assemble: Adjust oven rack to middle position and preheat oven to 400°F. Heat canola oil in a medium cast iron or non-stick skillet over medium heat until shimmering. Working one at a time, place a tortilla in the oil, fry for 5 seconds, turn, and fry second side for 5 seconds. Transfer to a paper towel-lined plate to drain, then to a second clean plate. Stack tortillas as you work and cover with a clean kitchen towel or paper towel when finished to keep tortillas warm.
• Dip tortillas in sauce one at a time, letting excess drip off and stacking them as you go. Ladle one cup of sauce over the base of a 9- by 13-inch baking dish. Place 2 to 3 tablespoons of chicken filling in a line along the center of one tortilla. Roll tortilla up like a cigar and transfer to the baking dish, seam side-down. Repeat with remaining tortillas and filling.
• Spoon more sauce over the top of the tortillas, then spread cheddar or Jack cheese in two even rows across the center of the tortillas. Spoon a few more tablespoons of sauce on top of the cheese. Cover baking dish with aluminum foil, transfer to the oven, and bake for 10 minutes. Remove foil, sprinkle with half of cotija cheese, and continue baking until heated through, 5 to 10 minutes longer.
• Remove baking dish from oven, sprinkle with remaining cotija cheese and chopped cilantro, and serve immediately, passing any additional salsa at the table.

PRESSURE-COOKER CHICKEN MOLE

Steps:

• Sprinkle chicken with salt; place in a 6-qt. electric pressure cooker. Combine tomatoes, water, onion, chiles, almonds, raisins, oil, cocoa, chipotle pepper, garlic, cumin and cinnamon in a food processor; cover and process until blended. Pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 15 minutes. , Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Remove chicken; keep warm. Skim fat from cooking liquid. Stir in chocolate until melted. Serve chicken with sauce. Sprinkle with cilantro if desired.

PRESSURE-COOKER CHICKEN CHOP SUEY

Steps:

• Place chicken in a 6-qt. electric pressure cooker. Top with mushrooms, celery, onion, bean sprouts, bamboo shoots, water chestnuts and edamame. In a small bowl, combine the broth, soy sauce, ginger and pepper flakes. Pour over chicken and vegetables., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 170°. , Select saute setting and adjust for low heat. In a small bowl, mix cornstarch and water until smooth; stir into meat mixture. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with rice.

PRESSURE COOKER WHOLE CHICKEN

Steps:

• Combine salt, paprika, cayenne, onion powder, thyme, black pepper, white pepper, and garlic powder together in a small bowl. Rub the outside of the chicken and inside the cavity generously with the seasoning mixture.
• Turn on an electric pressure cooker (such as Instant Pot®) and select Saute function. Pour oil into the pot and allow to get hot, 1 to 2 minutes.
• Brown chicken in the hot oil on each side (breast side and back side) for 2 to 3 minutes. Remove chicken from the pot and set it aside on a plate. Cancel Sauté function.
• Pour chicken stock into the pot and scrape the bottom with a wooden spoon to loosen any browned bits.
• Place a steamer rack trivet in the bottom of the pressure cooker pot, then place the whole chicken, breast side up, on top of the trivet.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow about 6 minutes for pressure to build.
• Let pressure release naturally according to manufacturer's instructions, 25 to 35 minutes. Unlock lid and remove.
• Open the lid and carefully remove the chicken from the pressure cooker. Allow the chicken to rest for 10 minutes before carving.