PRESSURE-COOKER RED PEPPER CHICKEN
Chicken breasts are treated to black beans, red peppers and juicy tomatoes in this southwestern supper. We love it served with rice cooked in chicken broth-and it would also make a great filling for tacos or burritos. -Piper Spiwak, Vienna, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place chicken in a 6-qt. electric pressure cooker. In a bowl, combine beans, tomatoes, red peppers, onion, water and pepper; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes., Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165°. Remove chicken and keep warm. Select saute setting; adjust for low heat. Simmer cooking juices until thickened, 8-10 minutes. Serve with rice and chicken., Freeze option: Place chicken and bean mixture in freezer containers; top with cooking juices. 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.
Nutrition Facts : Calories 288 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 657mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 7g fiber), Protein 30g protein. Diabetic Exchanges
INSTANT POT MEXICAN CHICKEN
Feel free to adjust the spices as you prefer. Make it more or less spicy. Add oregano or change the cumin amount, etc.. You can also just replace the spices for 1 bag of taco seasoning if you prefer. Chicken thigh or leg meat will be juicer than breast meat, but if you prefer, the breast meat still comes out quite nice. We'll usually prefer boneless, skinless but feel free to use whatever you have available.
Provided by Diane
Categories Main Course Salad
Time 45m
Number Of Ingredients 10
Steps:
- Add everything into Instant Pot (chicken, tomato sauce or salsa, Worcestershire sauce, chili powder, cumin, onion powder, garlic powder, salt & pepper and optional chipotle powder). Stir to combine all the spices into the sauce.
- Close the lid, set to high pressure, and after the pressure cooker reaches full pressure, cook for about 15 minutes *depending on size of chicken & preferred doneness. (These are the steps we did for our Instant Pot: Press the "Manual" button. Set the time to 15 minutes and our Instant Pot starts up automatically, counting down the timer after it reaches pressure.)
- Take the chicken pieces out of the Instant Pot, cut into 1-2 inch pieces, then place back in the Instant Pot. Shed with a couple forks to break up the chicken.
- Taste the chicken and add more salt if needed. Serve in tacos, on salads, in quesadillas, etc.
Nutrition Facts : Calories 195 kcal, Carbohydrate 5 g, Protein 33 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 97 mg, Sodium 664 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
PRESSURE COOKER MEXICAN SHREDDED CHICKEN
Mexican-style shredded chicken is easy to make in a pressure cooker with this recipe. You'll get a delicious meat for whatever Mexican dishes you prefer, or just serve it with tortillas, rice, and an assortment of toppings. The key to authentic smoky/spicy flavor is using chipotle peppers in adobo sauce. When finely chopped they virtually disappear into the tender and juicy meat, but the flavor they impart is distinct and delicious! Finish with a squeeze of fresh lime or a sprinkle of fresh herbs for the full experience.
Provided by Marrekus and Krysten Wilkes
Categories Dinner
Time 37m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Season chicken with cumin, salt, and garlic powder. Heat 1 tablespoon olive oil in a pressure cooker set to Sauté. Sear chicken on both sides in hot oil until brown, about 3 minutes; transfer chicken to a plate with a slotted spoon. Heat remaining 1 tablespoon olive oil to the pot. Cook onion and garlic in hot oil until softened, about 3 minutes. Stir tomatoes, chipotle peppers, and chicken with the onion mixture; add lime juice. Seal lid on pressure cooker, turn steam vent to Sealing; select Pressure Cook (Manual) and cook on High Pressure for 9 minutes. Immediately turn steam vent to Venting to Quick Release pressure. Transfer chicken to a large bowl; shred with 2 forks. Press Cancel on pressure cooker. Select Sauté to bring liquid to a simmer; cook, stirring frequently, until volume of liquid reduces by half, about 7 minutes. Press Cancel on pressure cooker. Return shredded chicken to pot; stir to coat in sauce.
PRESSURE COOKER MEXICAN CHICKEN
Provided by Ashley & the MacroEd Team
Yield 8 servings
Number Of Ingredients 12
Steps:
- Turn pressure cooker to "Sauté"
- Add onions, peppers, garlic, and butter.
- Sauté until onions are translucent.
- Then add chicken, green chiles, taco seasoning, ranch mix, lime juice, salt & pepper, and the secret ingredients: Pato sauce and Recaito. That stuff is SOOOO dang good.
- Turn off sauté and turn it on "Poultry" (15 min high pressure).
- Be sure valve is set to "seal" and let it go.
- When timer ends, let it NPR for 10 minutes.
- Remove chicken and shred, then return to the pot to soak up the juices.
- Serve it any way you'd like. You'll find all sorts of great things to do with it.
Nutrition Facts : Calories 237, Fat 7, Carbohydrate 7, Protein 33
INSTANT POT SHREDDED CHICKEN MEXICAN STYLE
Mexican Instant Pot Shredded Chicken is a super flavorful 5-ingredient recipe your whole family will love. Made with fresh or frozen chicken breasts, this easy instant pot recipe is ready in just minutes!
Provided by Chef Kathy McDaniel
Categories Dinner Main Course
Time 23m
Number Of Ingredients 10
Steps:
- Season the chicken breasts with half of the taco seasoning. Place the chicken breast at the bottom of the bowl of the instant pot (no trivet is needed).
- Add the broth, salsa, diced green chiles and sprinkle the remaining taco seasoning.
- Close the lid, seal the pot and set the vent to "sealed" For fresh or thawed chicken breasts, cook on high pressure for 13 minutes. For frozen chicken breasts, cook on high pressure for 16 minutes.
- When done, let the pressure release naturally for 5 minutes then do a quick release to get rid of any remaining pressure, open the lid and shred with 2 forks. Season with salt and pepper (optional).
Nutrition Facts : Calories 188 kcal, Carbohydrate 3 g, Protein 32 g, Fat 4 g, Cholesterol 96 mg, Sodium 656 mg, Sugar 1 g, ServingSize 1 serving
INSTANT POT MEXICAN CHICKEN RICE
Instant Pot Mexican Chicken Rice is a super quick and easy dinner that's thrown together in minutes!
Provided by Shawn
Categories Dinner
Time 27m
Number Of Ingredients 16
Steps:
- Combine the chicken, diced tomatoes, onion, corn, rice, lime juice, garlic salt, cumin, butter and water in the pot of your pressure cooker and stir to combine. Set to the POULTRY setting for 12 minutes with the steam release valve in the closed position.
- Let the pressure cooker naturally release pressure (about 10 to 15 minutes). Stir the mixture to fluff the rice. Add in the 1 cup cheese and 1/3 cup chopped cilantro and stir until cheese is melted.
- Serve in bowls, with optional taco toppings if desired. Enjoy!
Nutrition Facts : Calories 363 kcal, Sugar 4 g, Sodium 973 mg, Fat 14 g, SaturatedFat 7 g, Carbohydrate 35 g, Fiber 3 g, Protein 26 g, Cholesterol 78 mg, ServingSize 1 serving
PRESSURE COOKER SPICY MEXICAN CHICKEN
This Spicy Mexican Shredded Chicken is extremely easy to make in a pressure cooker or an instant pot, great for meal prep, and the perfect back pocket recipe for easy Mexican dinners! It's also incredibly flavorful, ready to go in just 25 minutes, and naturally gluten-free!
Provided by Lavina
Categories Chicken
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Season chicken breasts with salt and pepper to taste. Heat olive oil in a pressure cooker over medium high heat. Once hot, place the chicken breasts in the pressure cooker and briefly sear for half a minute on each side.
- Add the minced garlic, chipotle pepper and adobo sauce, ground cayenne, smoked paprika, oregano flakes, and the Mexican hot sauce (or red salsa). Stir to combine.
- Lower to heat to medium-low and cover the pressure cooker. Cook for 15-20 minutes (3-4 whistles), and then turn off the heat.
- Allow the pressure to release naturally (this should take 8-10 minutes), then remove the lid of the pressure cooker.
- Use tongs to transfer the chicken breasts to a chopping board or plate and shred with two forks. Return the shredded chicken back to the sauce in the pressure cooker and add the chopped coriander (if using). Stir to combine.
- Use in quesadillas, tacos, nachos, burritos, sandwiches, wraps, salads, etc. If not using immediately, transfer to an airtight container and refrigerate. Use within 4-5 days.
- Season chicken breasts with salt and pepper to taste. Select the 'Sauté' function on the instant pot. Once the pot displays 'Hot', add olive oil in the inner pot and heat for a minute. Place the chicken breasts in the pot and briefly sear for half a minute on each side.
- Add the minced garlic, chipotle pepper and adobo sauce, ground cayenne, smoked paprika, oregano flakes, and the Mexican hot sauce (or red salsa). Stir to combine.
- Select the 'Cancel' function and close the lid. Make sure that the vent is in 'Sealing' position. Select 'Manual' and adjust the +/- buttons to set the cook time to 20 minutes.
- Once cooking has completed, allow the pressure to release naturally. Remove the lid.
- Use tongs to transfer the chicken breasts to a chopping board or plate and shred with two forks. Return the shredded chicken back to the sauce in the pot and add the chopped coriander (if using). Stir to combine.
- Use in quesadillas, tacos, nachos, burritos, sandwiches, wraps, salads, etc. If not using immediately, transfer to an airtight container and refrigerate. Use within 4-5 days.
Nutrition Facts : ServingSize 3/4 cup, Calories 181 calories, Sugar 2.1g, Sodium 611.3mg, Fat 6.1g, SaturatedFat 1g, UnsaturatedFat 4.0g, TransFat 0g, Carbohydrate 1g, Fiber 0.3g, Protein 22.7g, Cholesterol 73mg
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- Whether you are buying a stovetop of the free-standing pressure cooker, don’t get one smaller than a 6 litre capacity. It becomes impractical to cook very small quantities.
- If you have enough space to store a pressure cooker on a counter top, a free-standing one is easier to control the temperature and you will get more consistent results.
- A stovetop pressure cooker is also fantastic but just be careful to adjust the heat once the pressure has been achieved to avoid food burning, especially if you are cooking with gas.
- Modern pressure cookers come with safety features so you will need to read the manufacturers instructions very carefully. This can be a little daunting at first but once you have figured out the basics, you will be using your pressure cooker all the time.
- Always add the minimum amount of liquid to a pressure cooker and the general rule of thumb is one cup (250ml). Check the instruction for the pressure cooker and your recipe to ensure that you don’t add too much or too little.
- Never fill your pressure cooker over the maximum line on the appliance, which will be 2 /3 full. Also don’t pack the food too tightly in the pressure cooker as this could cause the appliance to malfunction.
- Ensure that the food that you cook in a pressure cooker is pretty evenly sized, especially with meat. Cut the meat into similar sizes to get an even cooking result.
- If you have ingredients in your recipe that cook at different times, you can interrupt the cooking at whatever stage you need to. Use the quick release method to stop the cooking process to add your ingredients that require less time to cook.
- You have two choices on how to release the pressure cooker so check the recipe instructions. It will either be via quick release or fast release method.
- Timing is very important in pressure-cooking and a few minutes can over cook your food. Read the recipe carefully.
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