Pressure Cooker Chicken Dinner With Potatoes And Carrots Recipes
PRESSURE COOKER CHICKEN DINNER WITH POTATOES AND CARROTS
A hearty dinner awaits with this quick and easy 1-pot meal. Chicken breasts and thighs are seasoned and cooked with potatoes and carrots to provide a comforting dinner that will warm you up on a cold night. Apple juice and chicken stock give the chicken a nice sweet and savory flavor. Dinner is ready in about 45 minutes, so you won't be spending hours preparing dinner on your busy weeknights!
Provided by Jennifer Mosinski
Categories Dinner
Time 45m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Season chicken breasts and thighs with paprika, salt, and pepper. Heat canola oil in the inner steel pot of pressure cooker set to sauté on High. Working in batches, sear chicken in hot oil until golden, about 4 minutes per side. Transfer chicken to a plate. Pour chicken stock and apple juice into the pressure cooker and add onions, scraping any browned bits of food from the bottom of the pot using a wooden spoon. Arrange chicken in one layer in the pot. Place trivet over chicken. Place fingerling potatoes and carrots in steamer basket and place basket onto the trivet. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook and cook for 5 minutes on High Pressure. Let pressure release naturally for 10 minutes, then set steam vent handle to Venting to quick-release remaining pressure. Divide chicken, potatoes, and carrots among serving plates and top with parsley and sea salt.
INSTANT POT CREAMY RANCH CHICKEN RECIPE WITH POTATOES AND CARROTS
Steps:
- Place halved potatoes in bottom of Instant pot. Sprinkle with salt and pepper.
- Dump carrots on top of potatoes. Add more salt and pepper as needed.
- Arrange frozen chicken tenders on top of carrots.
- Pour chicken broth in the bottom of the Instant Pot.
- In a mixing bowl, mix together 2 cans of cream of chicken soup, packet of ranch dressing mix, garlic powder, parsley, paprika, and oregano. Spoon on top of the chicken tenders.
- Place lid on top of Instant Pot and move valve to SEALING. Press PRESSURE COOK button (or MANUAL button) and set timer for 10 minutes.
- When the Instant Pot is finished cooking, let it do a NATURAL RELEASE for 5 minutes, then move the valve to VENTING to do a QUICK RELEASE of the remaining pressure.
- Remove the chicken, potatoes and carrots from the Instant Pot to a large bowl or serving platter and cover them to keep them warm.
- Whisk in cream cheese with warm liquid remaining in the Instant Pot and mix until smooth.
- Drizzle warm cream cheese sauce over chicken, potatoes and carrots and serve (you can also ladle the sauce over individual portions).
Nutrition Facts : Calories 337 kcal, Carbohydrate 48 g, Protein 10 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 30 mg, Sodium 1553 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 5 g, ServingSize 1 serving
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