Pressure Cooker Chicken Potato Bake Recipes
BBQ CHICKEN BAKED POTATOES
Provided by Ree Drummond : Food Network
Time 1h50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the chicken: Add the chicken, BBQ sauce, honey, vinegar, salt, chipotles, garlic and onion to a multi-cooker along with 1/4 cup of water and toss to combine. Cover and position the vent to Sealing. Set to pressure cook on high and set the timer to 12 minutes.
- When the time is up, quick-release the steam, then remove the lid. Remove the chicken to a large bowl and shred with 2 forks. Add the sauce to the meat in 1/4-cup increments until it has become saucy but not soupy. Reserve the remaining sauce for serving or freeze for future use (see Cook's Note).
- For the potatoes: Preheat the oven to 400 degrees F.
- Prick each potato all over with a fork. Rub vegetable oil on each potato and bake on a baking sheet for 1 hour. Slice the potatoes lengthwise three-quarters of the way through. Add 2 cups chicken, 1/2 cup sour cream, 1/2 cup Cheddar, 1/4 cup green onion and drizzle of reserved sauce to each potato. Serve immediately.
CHICKEN POTATO BAKE
Meet the Cook: When I came up with this recipe, I was looking for something that didn't require last-minute fuss. It's great getting compliments on something so simple! My husband and i just retired from farming. We have two grown children. -Myrtle Nelson, Wetaskiwin, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4 servings.
Number Of Ingredients 23
Steps:
- In a shallow bowl, combine the first 13 ingredients. Place oil in another shallow bowl. Dip chicken in oil; coat with crumb mixture. Place on greased 15x10x1-in. baking pan. , For potatoes, in a large bowl, combine the oil, salt, parsley, paprika, garlic powder and pepper. Add potatoes; toss to coat. Place around chicken. , Bake, uncovered, at 350° for 1 hour or until chicken juices run clear.
Nutrition Facts : Calories 632 calories, Fat 23g fat (4g saturated fat), Cholesterol 142mg cholesterol, Sodium 2311mg sodium, Carbohydrate 53g carbohydrate (3g sugars, Fiber 4g fiber), Protein 52g protein.
EASY PRESSURE COOKER POTATOES
This is the easiest way I have come up with for cooking whole, skin-on potatoes to perfection for use in whatever recipe you need them for.
Provided by GhöstPepper
Categories Side Dish Potato Side Dish Recipes
Time 20m
Yield 8
Number Of Ingredients 2
Steps:
- Pour water into the bottom of a pressure cooker (such as Presto®). Place a trivet into the pressure cooker and turn the heat on high.
- Place potatoes in a single layer in the pressure cooker and lock the lid. Cook over high heat until the pressure regulator reaches 15 psi, 5 to 10 minutes. Remove from heat. Allow pressure to drop naturally, 10 minutes. Unlock and remove lid.
Nutrition Facts : Calories 224 calories, Carbohydrate 51.2 g, Fat 0.2 g, Fiber 3.7 g, Protein 6.1 g, SaturatedFat 0.1 g, Sodium 16 mg, Sugar 1.8 g
PRESSURE COOKER CHICKEN POTATO BAKE
This recipe uses my Recipe# 195716 "Pressure Cooker Chicken Fillets, Basis for Savory Pies Etc" as a basis for preparing the chicken. I'm trying to eat a little healthier and like that this recipe contains no "cream of..." soups or milk or cream so the fat and calories are lower than some of my more decadent lasagnas. This whips up in next to no time because most of the work has been done while in the preparation of the chicken stage. I also like this because just adding peas makes a quick and simple weekday meal, and any preferred veggies can be either added to the mix before putting it into the oven or served alongside. Best of all, if you are on a budget or have people to feed that seemingly have hollow legs, the chicken mixture can easily be padded out with a heap of veggies and it still tastes great. Preparation time assumes that you have pre- made recipe Pressure Cooker Chicken Fillets. ZWT REGION: The Netherlands.
Provided by kiwidutch
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven to 200°C (400°F).
- Rub the butter over the bottom of a 23 x 23cm ( 9 x 9 inch) baking dish.
- Stir the peas into the chicken ragout mix from recipe#195716, mix well and pack into the oven dish.
- Top with sliced potatoes.
- Bake for 30-40 minutes until the potatoes on the top are cooked though.
Nutrition Facts : Calories 587.3, Fat 19.8, SaturatedFat 6.4, Cholesterol 195.1, Sodium 285.4, Carbohydrate 30.4, Fiber 5.4, Sugar 4.3, Protein 68.3
PRESSURE COOKER POACHED CHICKEN
Prepare chicken for a light meal or to be used in any recipe asking for cooked or canned chicken. Broth and veggie leftovers can also be served as a light addition to your meal or the broth in any recipe asking for chicken broth. If needed, shred or cut before refrigerating or freezing. This recipe is for a stovetop, 7-quart pressure cooker.
Provided by Buckwheat Queen
Categories Healthy Chicken Breasts
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Place chicken breasts and thighs in a pressure cooker. Add carrots, onions, celery, salt, and peppercorns. Pour wine over top. Add water, 1 cup at a time, until it covers the chicken by at least 1/2 inch, but no more than 1 inch. You may not need all the water or you may need more; this will depend on your pressure cooker dimensions.
- Secure the lid and heat over medium-high heat until the first whistle sounds. Put 10 minutes on a timer and wait.
- Turn off the heat and release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 164.5 calories, Carbohydrate 4.3 g, Cholesterol 67.3 mg, Fat 5.5 g, Fiber 1.1 g, Protein 21.9 g, SaturatedFat 1.5 g, Sodium 382.7 mg, Sugar 2 g
SLOW COOKER LOADED CHICKEN AND POTATO CASSEROLE RECIPE
Steps:
- Spray slow cooker with non-stick cooking spray.
- Spread half of the cut potatoes in the bottom of the slow cooker.
- On top of the potatoes, spread the diced chicken in a single-layer.
- Sprinkle half of the salt, half of the pepper, half of the garlic powder on top, half of the bacon, half of the cheddar cheese, and half of the green onions on top of the chicken.
- Place the rest of the potatoes on top of the chicken, and top with remaining salt, pepper, garlic powder, bacon, cheese, and green onions.
- Pour heavy whipping cream evenly over the casserole.
- Place the lid on top and cook on low heat for 6-8 hours.
Nutrition Facts : Calories 566 kcal, Carbohydrate 28 g, Protein 37 g, Fat 34 g, SaturatedFat 17 g, TransFat 0.1 g, Cholesterol 144 mg, Sodium 722 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 13 g, ServingSize 1 serving
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