Pressure Cooker Cajun Bbq Chicken With Veggies Recipes

PRESSURE COOKER CAJUN CHICKEN AND RICE

Steps:

• Season chicken with garlic powder, paprika, oregano, thyme, cayenne pepper, white pepper, and salt. Heat oil in a pressure cooker set to Sauté. Cook and stir onion in hot oil until softened, about 4 minutes. Stir tomato paste with the onion to coat. Pour ¼ cup chicken stock into the cooker to deglaze the pan, scraping browned bits of food from the bottom of the pan with a flat-edged utensil. Stir rinsed rice, celery, and bell peppers with the onion; add seasoned chicken. Pour remaining broth over the chicken mixture. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 8 minutes on High pressure. Once the cooking cycle has completed allow pressure to release naturally for 5 minutes, then set steam vent to Venting to quick-release remaining pressure. Remove chicken breasts to a cutting board and shred with two forks. Stir shredded chicken into the rice mixture.

PRESSURE-COOKER CAJUN BBQ CHICKEN WITH VEGGIES

Steps:

• Mix Cajun seasoning and 1/4 cup barbecue sauce until blended. Combine corn and green beans in medium bowl; place chicken and potatoes in separate medium bowl. Add half the barbecue sauce mixture to ingredients in each bowl; mix lightly.
• Heat electric pressure cooker container sprayed with cooking spray using SAUTÉ setting. Add single layer of chicken thighs to pressure cooker; cook 1 min. on each side or until thighs are evenly browned on both sides. Transfer browned thighs to plate. Repeat, in batches, with remaining thighs.
• Return all chicken thighs to pressure cooker. Add chicken broth. Top with potatoes, then corn mixture. Close and lock lid. Turn Pressure Release Valve to Sealing position.
• Cook 12 min. using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, press CANCEL, then use Quick Pressure Release to release steam. Remove lid.
• Transfer chicken to platter; top with remaining barbecue sauce. Sprinkle with cheese. Serve with vegetables.

ONE-SKILLET ROASTED BBQ CHICKEN AND VEGETABLES

Steps:

• Preheat grill to medium heat.
• Whisk all the ingredients for the Kansas-Style BBQ sauce in a small bowl and set aside.
• Place potatoes, carrots and Brussels sprouts into a 9-inch cast iron skillet. Place chicken thighs on top of the vegetables and using a pastry brush, generously brush Kansas-style BBQ sauce onto chicken thighs.
• Cover cast iron skillet tightly with a sheet of Reynolds Wrap® Non-Stick Foil, with the non-stick side facing down on top of the chicken.
• Place cast iron skillet onto grill and roast for 25 to 30 minutes. Remove foil and continue roasting for 15 minutes until chicken is tender and juices run clear or meat thermometer inserted into the center reads 180 degrees F.
• Remove skillet from grill and let chicken cool for 20 minutes. Serve and enjoy!

PRESSURE COOKER INDIAN-STYLE CHICKEN AND VEGETABLES

Steps:

• In a 6-qt. electric pressure cooker, combine chicken and vegetables; add sauce, water and salt. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170°. If desired, top with cilantro; serve with warmed naan., Freeze option: Omitting cilantro and naan, freeze cooled chicken and vegetable mixture in freezer containers. 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 water if necessary. If desired, sprinkle with cilantro. Serve with warmed naan.

PRESSURE COOKER BARBEQUE CHICKEN

Steps:

• Heat pressure cooker over medium heat; cook chicken until browned, 2 to 3 minutes per side. Sprinkle paprika, salt, and pepper onto chicken.
• Combine onion, chile sauce, water, and vinegar in a bowl; pour over chicken.
• Cover pressure cooker with lid and cook according to manufacturer's instructions, about 15 minutes. Remove from heat and release pressure through natural release method; open pressure cooker carefully.

CAJUN CHICKEN AND VEGETABLES

Steps:

• Score surface of chicken with shallow diagonal cuts, making diamond shapes. Combine the Cajun seasoning, garlic powder and pepper; rub over chicken. In a large skillet, cook chicken in oil over medium-high heat for 2-3 minutes on each side or until blackened. Remove and keep warm. , In the drippings, saute the zucchini, celery, onion, eggplant and green pepper until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth and vinegar. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. , Return chicken to the pan. Cover and cook for 10-12 minutes or until a thermometer reads 170°. Sprinkle with green onion. Serve with rice if desired.