Pressure Cooker Chicken And Mushrooms Recipe 435

PRESSURE-COOKER MUSHROOM CHICKEN AND PEAS

Steps:

• Place chicken in a 6-qt. electric pressure cooker. Sprinkle with soup mix, pressing to help seasonings adhere. Add mushrooms, onion, water and garlic. 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°. Select saute setting and adjust for low heat. Add peas; simmer, uncovered, until peas are tender, 3-5 minutes, stirring occasionally.

INSTANT POT CHICKEN AND MUSHROOMS

Steps:

• Add the olive oil to the Instant Pot and heat on saute mode until hot. Sprinkle the chicken thighs with salt and pepper.
• Put the chicken thighs in the hot Instant Pot, in a single layer (work in batches if needed). Brown the chicken for 3 to 4 minutes per side and then remove it to a clean plate.
• Add the onion and mushrooms to the Instant Pot. Saute until they start to soften, 2 to 3 minutes. Add the garlic to the pot and cook, stirring, for 30 seconds. Press Cancel to turn off the Instant Pot.
• Add the dried oregano, garlic powder, paprika, ¼ teaspoon salt and chicken broth to the pot. Stir, scraping up any bits that are stuck to the bottom of the pot or your Instant Pot. (If you don't scrape it well, bits stuck to the bottom of the pot can trigger a burn warning.)
• Stir in the orzo. Place the chicken thighs on top of everything else and close the Instant Pot lid. Turn the steam release valve to the sealing position.
• Set the cook time to 4 minutes at high pressure. The Instant Pot will take about 10 minutes to reach pressure and then the cook time will start counting down. When the cook time ends, quick release the pressure by carefully turning the steam release valve to the venting position using the handle of a long spoon.
• Once all of the steam has escaped and the pin drops down, open the Instant Pot lid. Check that the chicken has cooked through to at least 165° F using an instant read thermometer. Serve, sprinkled with fresh parsley and Parmesan cheese, if desired.

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.

CHICKEN WITH MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
• In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
• Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

WHOLE PRESSURE COOKED CHICKEN

Steps:

• Rinse and dry the chicken inside and out and pat dry. If there are giblets, or the neck, you can use them to flavor the braise, so rinse them off too, and set them aside.
• Prepare the seasoning by mixing the herbs, olive oil, lemon salt and pepper. Tuck the tips of the wings behind the neck opening of the chicken and brush on the seasoning.
• In a separate pan (or your pressure cooker) brown the seasoned chicken well on all sides- about 10 minutes. This is the only step that will add color to the bird, so don't be shy with the browning!
• Prepare (or de-glaze) the pressure cooker by pouring 1/3 of the beer out of the can and putting half of the lemon zest and one bay leaf into the can, then the other bay leaf and the rest of the lemon zest in the pan, with the can in the middle of the pan.
• Then, lower the chicken into the pressure cooker, sitting it over the can of beer. Before closing the pressure cooker, pour on any of the remaining seasoning, and liquid from the sauté pan over the chicken. If you have any giblets or other parts of the chicken, put those at the bottom of the pan in the braising liquid.
• Close and lock the lid, turn the heat to high. From the time the pan reaches pressure lower the heat and count 20-25 minutes cooking time at HIGH pressure. When the cooking time is up, open the pressure cooker using the Normal method - release the pressure by pushing, twisting or opening a valve.
• Carefully remove the chicken pulling from the neck cavity, and not the wings - it will be so tender the wings may come right off in your hands. Place the chicken on the serving platter to rest tented with aluminum foil. Turn the heat up to high and reduce the contents of the pressure cooker without the lid for about 5 minutes.
• Strain, if you had giblets in there, and pour over the chicken and sprinkle with some fresh rosemary before serving.

FROZEN-TO-FABULOUS 30 MINUTE PRESSURE COOKER CHICKEN AND MUSHROO

Steps:

• Place all ingredients except the soup in the pressure cooker.
• Bring cooker to pressure, then reduce heat and cook for 20-25 minutes. For electric cookers, cook on high pressure for 20 minutes. Depressurize cooker using the quick release method.
• Remove chicken to a plate and break apart into bite sized pieces (it should be very tender).
• Add soup to pressure cooker and stir well to combine.
• Return chicken to cooker and place over medium heat (for electric cookers, use the "brown" mode) and stir until bubbly and gravy thickens to your taste.
• Remove bay leaves before serving over rice or mashed potatoes.

PRESSURE-COOKER MARINATED MUSHROOMS

Steps:

• Place mushrooms, onions and garlic in a 6-qt. electric pressure cooker. In a small bowl, whisk remaining ingredients; pour over mushrooms. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Quick-release pressure.

PRESSURE COOKER CHICKEN FILLETS, BASIS FOR SAVORY PIES ETC

Steps:

• Melt the butter in the bottom of the pressure cooker, toss in the onions, celery and garlic and sauté gently for a few minutes. Add salt and pepper.
• Add the carrot chunks, layer the fresh herbs on top (without removing leaves from the tough stalks), then place the chicken fillets on top of that, followed by the broccoli, endive and any other veggies I want to throw inches
• DO remember however, that the pressure cooker should not be more than 3/4 full. Fill pressure cooker with water about 1/3rd to 1/2 full. your chicken and veggies should *not* be swimming, but there should be enough water to make some decent stock so eyeball the amount of water that you think is about right according to your volume of chicken.
• Seal, and once it's up to pressure, cook on moderately high element for 30-40 minutes (depends on how much chicken I'm doing at once).
• Turn off the heat and let it de-pressurize as slowly as possible. this slow-er cooling seems to improve the flavour.
• Once the pressure is off enough, take off the lid and let it cool completely.
• Usually I refrigerate the whole lot overnight and the next day I can just disgard any hardened fat.
• Carefully remove the chicken pieces and roughly slice -- mine usually obligingly falls to pieces.
• Discard the woody bits of the fresh herbs.
• In a large saucepan, melt the butter, then add the flour, stir so that there are no lumps and add several cups of the chicken stock liquid. stir until sauce has thickened somewhat, adding as much chicken stock liquid as you need to make a firm but not overcooked sauce, you don't want rubber LOL. (Mine is approx 5-6 cups for the whole mix) using a ladle, scoop out all the carrot, onion, mushed broccoli etc and add it to the sauce, mixing well. Let it cool, then add the chicken and mix well, you should have a firm ragout type mixture packed with chicken pieces.
• This mixture comfortably fills TWO 23x23 cm (9 x 9 inch) baking dishes.
• I can now use this mixture to use in my Pressure cooker Chicken Pastry Pie, Pressure cooker Chicken Potato Bake and if made up until Step 9, for Pressure cooker Chicken Lasagne.