Stuffed Chicken In Pressure Cooker Recipes

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PRESSURE-COOKER STUFFED PEPPERS



Pressure-Cooker Stuffed Peppers image

Here's a good-for-you dinner that's also a meal-in-one classic. Add a salad and, in just moments, call everyone to the table. -Michelle Gurnsey, Lincoln, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

4 medium sweet red peppers
1 can (15 ounces) black beans, rinsed and drained
1 cup shredded pepper jack cheese
3/4 cup salsa
1 small onion, chopped
1/2 cup frozen corn
1/3 cup uncooked converted long grain rice
1-1/4 teaspoons chili powder
1/2 teaspoon ground cumin
Reduced-fat sour cream, optional

Steps:

  • Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker., Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Set peppers on trivet., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. If desired, serve with sour cream.

Nutrition Facts : Calories 333 calories, Fat 10g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 582mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 8g fiber), Protein 15g protein. Diabetic Exchanges

PRESSURE COOKER POACHED CHICKEN



Pressure Cooker Poached Chicken image

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

1 pound skinless, boneless chicken breast halves
1 pound skinless, boneless chicken thighs
2 medium carrots, sliced into 1/2-inch rounds
1 cup diced onion
4 stalks celery, cut into 1/2-inch pieces
1 teaspoon salt
1 teaspoon multi-colored whole peppercorns
¼ cup white wine
4 cups water, or as needed

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 SPICY LIME CHICKEN



Pressure-Cooker Spicy Lime Chicken image

This tender chicken with light lime flavor is a natural filling for tacos, but my son Austin also loves it spooned over cooked rice and sprinkled with his favorite taco toppings. -Christine Hair, Odessa, Florida

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 6

4 boneless skinless chicken breast halves (6 ounces each)
2 cups chicken broth
3 tablespoons lime juice
1 tablespoon chili powder
1 teaspoon grated lime zest
Fresh cilantro leaves, optional

Steps:

  • Place chicken in a 6-qt. electric pressure cooker. Combine broth, lime juice and chili powder; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes., Quick-release pressure. A thermometer inserted in chicken should read at least 165°. , Remove chicken. When cool enough to handle, shred meat with 2 forks; return to pressure cooker. Stir in lime zest. If desired, serve with cilantro., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 132 calories, Fat 3g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 420mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

CHICKEN PICCATA FOR PRESSURE COOKER



Chicken Piccata for Pressure Cooker image

Italian chicken with full lemon flavor. It is important to use fresh lemons. When I follow Toula Patsalis in "The Pressure Cooker Cookbook", I never go wrong! Serve with sauteed green beans topped with toasted slivered almonds.

Provided by KateL

Categories     Chicken Breast

Time 42m

Yield 6 chicken breast halves, 6 serving(s)

Number Of Ingredients 16

6 chicken breast halves
1/2 cup all-purpose flour
1/4 cup olive oil
4 shallots, sliced
3 garlic cloves, crushed
3/4 cup chicken broth
1/3 cup fresh lemon juice
1 tablespoon sherry wine
2 teaspoons salt
1/4 teaspoon white pepper
1 teaspoon dried basil
1 cup pimento stuffed olive, minced
1/4 cup sour cream
1 tablespoon potato starch or 1 tablespoon flour
1/4 cup fresh parmesan cheese (1 ounce) or 1/4 cup fontinella cheese, grated
1 lemon, thinly sliced, to garnish

Steps:

  • Lightly dust chicken pieces with flour (easily done by putting flour in bag, then chicken and shaking; excess flour can be shaken off).
  • In pressure cooker, heat oil. Add chicken breasts, two at a time, and saute in hot oil until brown on all sides, using long-handled tongs to turn. Set aside.
  • Add shallots and garlic and saute in oil, scraping bottom of pan to loosen browned particles remaining from chicken. Stir in broth, lemon juice, sherry, salt, pepper, basil, and olives. Mix well.
  • Add chicken pieces skin side down. Secure lid. Over medium-high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 10 minutes. Release pressure according to manufacturer's directions. Remove lid.
  • Stir chicken mixture, then transfer chicken to serving platter, and cover to retain heat.
  • Whisk sour cream and starch together. Stir into cooking liquid and cook over medium heat 1 minute, stirring constantly.
  • Spoon sauce over chicken. Sprinkle with cheese and garnish with lemon slices.
  • Makes 6 servings.

Nutrition Facts : Calories 317.9, Fat 19.2, SaturatedFat 5.1, Cholesterol 55, Sodium 989.7, Carbohydrate 14.9, Fiber 0.8, Sugar 1.2, Protein 19.4

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