PRESSURE COOKER WHOLE CHICKEN
I've fallen in love with my pressure cooker and was anxious to try this. It's now my new favorite way to prepare a whole chicken. This recipe is a combination of ideas I found online, and you certainly could use any seasonings you want. The chicken turns out somewhere between roasted & stewed, and is delicous, tasty & moist. I served it with brown rice tossed with some dried basil & moistened with some of the juice from the chicken. You can have a real feast in 45 mins. tops!
Provided by LitaLou
Categories Poultry
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Rinse chicken & pat dry. Season with salt & pepper.
- Heat oil in uncovered pressure cooker; brown chicken on all sides in hot oil. Remove chicken.
- Place rack in pressure cooker and place browned chicken in rack. Add water/broth around chicken.
- Place lid on cooker, seal, and bring up to pressure.
- Cook for 25 minutes.
- Release pressure by quick release method.
- Remove chicken to platter, pour accumulated juice into bowl & serve with chicken.
PRESSURE COOKER: WHOLE CHICKEN WITH VEGETABLES, AND PASTA
This is a delicious meal-in-a-pot that's ready in less than an hour. The cooker does all the work except for prep, so don't be concerned about the time. This hearty stew tastes and looks long-cooked, a real husband-pleaser :-). Note: I developed this recipe for the Wolfgang Puck 6-quart electronic pressure cooker that used to be sold on HSN (Home Shopping Network on TV). I'm sure it would be quite easy to adapt for stove-top pressure cookers or other brands of electronic ones. Enjoy!
Provided by Jainagirl
Categories Stew
Time 1h
Yield 10 cups - approximate, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Truss chicken and brown on all sides in oil in separate pan on top of stove.
- Put chicken in cooker, breast side down.
- Saute carrots and onions in pan on top of stove.
- Deglaze pan with 1 can chicken broth and add entire contents of saute pan to the cooker.
- Cut tomatoes into smaller pieces if desired.
- Add tomatoes with juice to cooker.
- Add worcestershire and season with salt, pepper and rosemary or thyme to taste.
- Top up with water.
- Do not exceed the "max PC" line when filling cooker.
- Put cover on cooker and set to "seal."
- Select meat function and set timer on cooker to 25 minutes.
- After 25 minutes, unplug cooker and let the pressure drop.
- Open cooker when pressure has dropped.
- Remove chicken from cooker and remove all meat and skin from the bones.
- Discard bones and skin.
- Shred the meat.
- Put glass cover on cooker and plug inches It should go into the "heat" mode.
- Select "meat" mode and set timer on cooker to 20 minutes.
- Bring broth and vegetables to a boil. Add pasta and 1 can chicken broth. Cook uncovered until pasta is tender.
- Turn off heat and let cooker cool for 5 minutes.
- Add chicken.
- Stir and serve with crusty bread.
- Ladle into serving bowls and sprinkle with parmesan or romano cheese, if desired.
Nutrition Facts : Calories 936.7, Fat 43.7, SaturatedFat 11.5, Cholesterol 162.6, Sodium 1618, Carbohydrate 78.5, Fiber 7.1, Sugar 15.1, Protein 52.2
PRESSURE-COOKER GARLIC CHICKEN AND BROCCOLI
This simple riff on a classic Chinese chicken dish proves you can savor the takeout taste you crave while still eating right. -Connie Krupp, Racine, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 241 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 798mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
INSTANT POT® CREAMY CHICKEN AND VEGETABLE PASTA
Why dirty up more than one pot for pasta? Use your Instant Pot® and make this tasty chicken and vegetable spaghetti, all in one pot.
Provided by Bibi
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add onions and mushrooms to the hot oil; season with salt and pepper. Cook and stir until onions are turning clear and mushrooms begin to soften, 3 to 5 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Transfer vegetables to a bowl and reserve.
- Pour chicken broth into the pot and add Italian seasoning. Break spaghetti noodles in half and add to the pot in 2 layers, with the second layer in a crisscross direction to the first layer.
- Season chicken tenderloins with salt and pepper. Lay on top of the spaghetti. Spoon cooked vegetables over top. Cancel Saute function.
- Close and lock the lid and seal the vent. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 6 minutes, then use the quick-release method to release any remaining pressure. Unlock and remove the lid.
- Add cream cheese, spinach, and nutmeg; stir to distribute ingredients.
- Replace the lid and allow the residual heat of the pot to melt the cheese and lightly steam the spinach, about 10 minutes. Give the spaghetti and sauce a final stir, then serve with Parmesan cheese.
Nutrition Facts : Calories 535.5 calories, Carbohydrate 48.4 g, Cholesterol 109.5 mg, Fat 21.6 g, Fiber 2.9 g, Protein 35.7 g, SaturatedFat 8.9 g, Sodium 997.3 mg, Sugar 5.4 g
ONE-POT FIERY CHICKEN & VEGETABLES PASTA RECIPE BY TASTY
Here's what you need: cooking oil, chicken breasts, Tasty™ Fiery seasoning mix, yellow bell pepper, orange bell pepper, medium red onion, fresh spinach, whole milk, rotini pasta, mozzarella cheese, parmesan cheese
Provided by Gwenaelle Le Cochennec
Categories Dinner
Time 45m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large pot over high heat. Add chicken and 2 tablespoons Tasty™ Fiery Seasoning Mix and stir to coat. Cook until the chicken is no longer pink, 5-6 minutes, then remove from the pot.
- Add the yellow and orange bell peppers, and red onion to the pot and toss well to combine. Cook until the onion is translucent, 5-7 minutes.
- Return the chicken to the pot with the milk and pasta. Be sure to stir occasionally to prevent the pasta from sticking together. Cook for about 20 minutes, until the pasta is al dente and the liquid has reduced to a thick sauce that coats the pasta.
- Add the spinach, mozzarella, and parmesan cheeses and stir until melted.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 1097 calories, Carbohydrate 114 grams, Fat 31 grams, Fiber 5 grams, Protein 87 grams, Sugar 27 grams
INSTANT POT CREAMY CHICKEN AND NOODLES (WITH VEGETABLES)
This Creamy Chicken and Noodles with Vegetables is one of our favorite casserole dishes made to work in your pressure cooker!
Provided by Camille Beckstrand
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Press SAUTE on your Instant Pot and let it heat up. Add in the olive oil, chicken and onion.
- Sauté chicken and onion in the Instant Pot for 2-3 minutes or until the outside of the chicken is seared.
- Add in parsley, garlic powder, onion powder, salt and pepper. Mix well so that all chicken is coated in seasonings.
- Add in egg noodles, chicken broth, water and frozen vegetables. Don't stir together - just keep everything layered and try to have as much of the noodles covered by the liquid as possible (it's okay if they are not completely covered).
- Press MANUAL button and set timer for 5 minutes.
- Do a quick release of the pressure. Remove the lid once the pressure is gone and stir in evaporated milk.
- Press SAUTE button again.
- Cook for another 2-3 minutes or until sauce thickens. Add in shredded cheese and mix until melted and sauce is smooth. Serve topped with fresh parsley, if desired
Nutrition Facts : Calories 538 kcal, Carbohydrate 61 g, Protein 27 g, Fat 21 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 117 mg, Sodium 710 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
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