Pressure Cooker Chicken Stew Wsmashed Potatoes Recipes
COLUMBIAN CHICKEN STEW W POTATOES TOMATO & ONION - PRESSURE
Entered for safe-keeping, adapted from J. Kenji Lopez-Alt, Chief Creative Officer of Serious Eats, tested in an 8-quart pressure cooker. This recipe relies on the chicken, potatoes, onion, and juicy tomatoes for the required liquid; please consult your pressure cooker manual for minimum required liquid. The chicken skin will not be crispy, but the meat will be very tender.
Provided by KateL
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine potatoes, onion, tomato, chicken pieces, bay leaves, and a large pinch of salt in a pressure cooker. Toss with hands to combine.
- Seal lid and cook under high pressure for 25 minutes.
- Release pressure per recommended method for your pressure cooker. Remove lid.
- Season to taste, and serve. Garnish with parsley, if desired.
Nutrition Facts : Calories 1020.7, Fat 53.3, SaturatedFat 15.2, Cholesterol 243.8, Sodium 250.8, Carbohydrate 68, Fiber 8.8, Sugar 4.5, Protein 65.1
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
PRESSURE COOKER MASHED POTATOES
After years of adjusting, learning from failures, and sorting through advice from others that turned out to be good or bad, I finally have a great recipe that people flip over. The two biggest tips I've learned in making these is to heat the milk and butter before mashing in, and to use a hand masher as opposed to an electric mixer. Using these methods, I have NEVER had the potatoes come out pasty or soupy, always super-fluffy with just enough body.
Provided by wayl0n
Categories Side Dish Vegetables
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Bring water to a boil in a pressure cooker over high heat. When water is boiling, add potatoes. Seal lid and bring cooker up to high pressure. Reduce heat to low, maintaining high pressure, and cook for 30 minutes.
- Use quick-release method to lower the pressure. Drain potatoes and return them to pressure cooker. Add butter and milk and cover pressure cooker with lid for 5 minutes, allowing the heat from the potatoes to melt the butter and warm the milk.
- Remove lid. Season with kosher salt and white pepper, and use a hand masher to mash potatoes until lumps are mostly gone. Transfer to a bowl and serve hot.
Nutrition Facts : Calories 289.6 calories, Carbohydrate 48.9 g, Cholesterol 22.4 mg, Fat 8.5 g, Fiber 3.5 g, Protein 6.4 g, SaturatedFat 5.3 g, Sodium 719.4 mg, Sugar 2.6 g
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