Pressure Cooker Creamy Chicken Broccoli Recipes

PRESSURE-COOKER GARLIC CHICKEN AND BROCCOLI

Steps:

• Place the first 5 ingredients in a 6-qt. electric pressure cooker. In a large bowl, mix broth, soy sauce, brown sugar, sesame oil, vinegar, salt and pepper; pour over chicken mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165°. , Remove chicken and vegetables; keep warm. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice., Freeze option: Place chicken and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.

INSTANT POT CHICKEN & BROCCOLI

Steps:

• Mix the sauce ingredients, except the cornstarch, in a small bowl. Add 1 tbsp of the sauce to the chicken. Stir to coat and set aside to marinate.
• Set the Instant Pot to saute. Add the cooking oil. When hot, add the broccoli and saute, stirring occasionally, for about 5 minutes. Remove the broccoli from the pot. Cancel saute mode.
• Add the chicken to the Instant Pot, along with chicken broth. Lock the lid and turn the vent to sealing. Press the pressure cook button and set the Instant Pot to 4 minutes (high pressure).
• When the time is up, do a manual release of pressure and remove the lid.
• Add the corn starch to the remaining sauce and stir it until smooth.
• Press saute mode again and add the broccoli back to the pot.
• Pour the sauce over the chicken and broccoli. Stir well and allow the sauce to thicken for about 3 minutes. Turn off the Instant Pot. Serve over rice, if desired.

CREAMY CHICKEN AND BROCCOLI

Steps:

• In a large skillet, saute chicken and onion in butter until meat is no longer pink. , Meanwhile, in a large bowl, combine the soup, mayonnaise, sour cream, wine or broth, garlic powder, salt and pepper. Add to the chicken mixture. , Stir in the ham, broccoli and bacon; cover and cook until heated through. Serve with pasta; sprinkle with cheese if desired.

CREAMY CHICKEN & BROCCOLI

Steps:

• Melt butter and add chicken, cook till done.
• Remove chicken from pan.
• add broth, broccoli, red pepper, garlic& pepper.
• Cook till tender, add chicken.
• Cook additional 2-3 minutes.
• Add cooked bowties and cook another 1-2 minutes.
• Stir in cream cheese till melted.
• Serve.

ELECTRIC PRESSURE COOKER-CHICKEN BROCCOLI RICE

Steps:

• Heat oil in pressure cooker, lid off, on saute or brown.
• Add onions. Cook until softened.
• Add all seasonings. Stir to blend and cook a minute or two.
• If using raw chicken, add now and stir a bit.
• Add rice and broth, then stir.
• Put on lid, lock it in place. Pressure release valve in closed position.
• Reset machine on high pressure for a cooktime of 5 minutes. Basmati is a more delicate rice than traditional long grain white so cook time is a bit less.
• Shut off machine when time is up. Do a quick release and carefully remove the lid.
• Fluff rice a bit the add mascarpone cheese in small dollop so they melt in quicker.
• Add half and half, one 1/2 c to start them gently stir the mixture. Add only enough to get the creaminess you desire.
• If using COOKED chicken, fold in now.
• Fold in steamed broccoli.
• Top with shredded cheese and put the lid back on. I set it to the Keep Warm setting and left it to heat for about 20 minutes.
• Broccoli will get softer so if you like your broccoli with a bit more texture, you can steam it perfectly and just serve on the side.