Pressure Cooker Chinese Simmered Chicken Instant Pot Recipes
INSTANT POT WHITE CUT CHICKEN (白切雞)
Make Healthy Instant Pot White Cut Chicken Recipe 白切雞 (Pressure Cooker) in 3 easy steps. This Classic Cantonese Poached Whole Chicken with Ginger Scallion Sauce is super easy to cook with 5 real, whole food ingredients in an hour!
Provided by Amy + Jacky
Time 1h
Number Of Ingredients 9
Steps:
- Pressure Cook Whole Chicken: Add 2 tbsp (~40g) fine sea salt, 4 stalks of green onions, 2 tbsp (30g) crushed ginger, and 8 cups (2L) of cold water to the Instant Pot. With tongs, carefully submerge the whole chicken in the water. Ensure the water covers at least 90% of the chicken.Close lid and pressure cook at High Pressure for 0 (zero) minute + Natural Release (18 - 22 minutes). -For 2.8lbs (1270g) Whole Chickens: 18 minutes Natural Release-For 3.2 lbs (1450g) Whole Chickens: 20 minutes Natural Release-For 3.6 lbs (1633g) Whole Chickens: 22 minutes Natural ReleaseOpen the lid carefully. With tongs, carefully remove the chicken from Instant Pot. Be very careful as there will be hot liquid in the chicken carcass. Drain the hot chicken stock liquid in the chicken carcass.
- Measure Temperature: Place the whole chicken on a large plate and measure temperature of the thickest part of chicken. Make sure the temperature reaches at least 165°F (74°C). *Note: If the thickest part is almost 165°F, you can just rest it on the plate and the carry over heat will continue to cook the whole chicken. If the thickest part is below 160°F, place chicken back into the hot liquid and close the lid for another 5 minutes.
- Cool Chicken: Fill a large mixing bowl with ice water. Completely submerge the chicken in ice water for 10 - 15 minutes.
- Make Ginger Scallion Sauce: Heat 1 ½ tbsp (22.5ml) peanut oil in a saucepan over medium heat. Place the freshly grated ginger in a small bowl. Pour in 1 ½ tablespoon HOT peanut oil, 1 stalk of finely chopped green onions and mix well. Add salt to taste (roughly ½ teaspoon).
- Serve: Pat dry and chop the chicken to serve with ginger & green onion sauce. Enjoy!*Pro Tip: Don't throw away the chicken stock, it is very salty at this stage. Add in roughly 8 cups (2L) water to dilute it and use it for soup or as salted chicken stock.
Nutrition Facts : Calories 738 kcal, Carbohydrate 2 g, Protein 59 g, Fat 53 g, SaturatedFat 14 g, Cholesterol 238 mg, Sodium 831 mg, ServingSize 1 serving
CHINESE SIMMERED CHICKEN
Pressure Cooker Chinese Simmered Chicken is an old Foster Farms recipe, cooked in a spicy sweet sauce. Now, it's what's for dinner in less than 30 minutes!
Provided by Jill Selkowitz
Categories Dinner Lunch Main Course
Time 21m
Number Of Ingredients 14
Steps:
- To a glass measuring cup add soy sauce, brown sugar, water, ketchup, red pepper flakes and whisk to combine.
Nutrition Facts : Calories 414 kcal, Carbohydrate 17 g, Protein 29 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 109 mg, Sodium 856 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
INSTANT POT CHINESE CHICKEN
Tender bites of chicken in a sweet and savory sauce made with easy pantry ingredients. Bonus! You can make steamed rice at the same time in the same pot!
Provided by 365 Days of Slow and Pressure Cooking
Categories Chicken
Time 23m
Number Of Ingredients 13
Steps:
- Add rice vinegar, soy sauce and water into Instant Pot. Stir in the chicken cubes.
- Dump on top (without stirring) the hoisin, brown sugar, ginger, garlic and red pepper.
- If you want to make rice at the same time then position a tall trivet into the pot. Add water and rice to a pot-in-pot pan, cover with a lid or foil and place it on top of the trivet.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Carefully remove rice pan and the trivet. Make a cornstarch slurry by stirring together cornstarch and water until smooth in a small bowl. Turn Instant Pot to sauté setting. Stir the slurry into the Instant Pot until sauce has thickened.
- Serve the chicken and sauce over rice and sprinkle with sesame seeds.
- Add rice vinegar, soy sauce, chicken cubes, hoisin, brown sugar, ginger, garlic and red pepper into slow cooker. Stir.
- Cover and cook on low for 2-4 hours.
- Make a cornstarch slurry by stirring together cornstarch and water until smooth in a small bowl. Turn slow cooker to high. Stir the slurry into the slow cooker and let it thicken for 10-20 minutes.
- Serve with sesame seeds sprinkled on top.
Nutrition Facts : ServingSize 1/6 of chicken, sauce and rice, Calories 497 calories, Sugar 12.6 g, Sodium 755.7 mg, Fat 7.1 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 69.3 g, Fiber 1.2 g, Protein 35.8 g, Cholesterol 142.4 mg
INSTANT POT SESAME CHICKEN
Your family will love the flavorful sauce in this Instant Pot sesame chicken. And you'll love how quick and easy it is for a weeknight dinner! If you serve gluten-free meals, use tamari instead of soy sauce. — Karen Kelly, Germantown, Maryland
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add sesame oil. When oil is hot, brown chicken in batches. Press cancel. Return all to pressure cooker. In a small bowl, whisk honey, soy sauce, water, garlic and pepper flakes; stir into pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. , Quick-release pressure. In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with rice. Sprinkle with sesame seeds and, if desired, green onions.
Nutrition Facts : Calories 311 calories, Fat 9g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 1004mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 0 fiber), Protein 37g protein.
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