BONELESS CHICKEN BREAST PRESSURE COOKER RECIPE RECIPES

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PRESSURE-COOKER GARLIC CHICKEN AND BROCCOLI RECIPE: HOW TO ...



Pressure-Cooker Garlic Chicken and Broccoli Recipe: How to ... image

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

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 8 servings.

Number Of Ingredients 15

2 pounds boneless skinless chicken breasts, cut into 1-in. pieces
4 cups fresh broccoli florets
4 medium carrots, julienned
1 can (8 ounces) sliced water chestnuts, drained
6 garlic cloves, minced
3 cups reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup cornstarch
1/3 cup water
Hot cooked rice

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. Add broth or water if necessary.

Nutrition Facts : Calories 241 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 798mg sodium, CarbohydrateContent 19g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat

HOW TO COOK CHICKEN BREAST IN THE INSTANT POT | KITCHN



How To Cook Chicken Breast in the Instant Pot | Kitchn image

This method is specifically for plain chicken breast that you can use as meal prep for building salads and grain bowls or for using in recipes that call for cooked chicken.

Provided by Meghan Splawn

Categories     Main dish    Lunch    Dinner    Poultry dish

Total Time 0S

Yield 6

Number Of Ingredients 3

3 pounds fresh or frozen boneless, skinless chicken breasts (about 4 large breasts)
1 teaspoon kosher salt
1 cup low-sodium chicken broth or water

Steps:

  • Arrange the chicken, salt, and water in the electric pressure cooker. Set the Instant Pot’s trivet or a steamer basket inside the insert of a 6-quart or larger Instant Pot or electric pressure cooker. Season the chicken with the salt and set on the trivet. Pour the chicken broth or water over the chicken.
  • For perfectly juicy chicken breast: Cook the chicken on HIGH pressure for 10 minutes and quick release the pressure. Seal the cooker and make sure the pressure valve is closed. Set to HIGH pressure for 10 minutes. For fresh chicken, it will take about 10 minutes to come to pressure. Expect frozen chicken to take 12 to 15 minutes to come up to pressure. When the 10-minute cook time is up, do a quick release of the pressure.
  • For shredded chicken: Cook the chicken on HIGH pressure for 15 minutes and natural release for 5 minutes. For chicken that shreds easily with a fork, you’ll need just a few more minutes of cooking and natural release. Seal the cooker and make sure the pressure valve is closed. Set to HIGH pressure for 15 minutes. For fresh chicken, the cooker will take about 10 minutes to come to pressure. Expect frozen chicken to take 12 to 15 minutes to come to pressure. When the 15 minute cook time is up, do a natural release of pressure for 5 minutes before quick releasing any remaining pressure.
  • Release remaining pressure, remove and serve or use for future use. Immediately transfer the chicken to a cutting board. If reserving the cooked chicken for meals throughout the week, store the breasts whole to keep them moist. Chop or shred the chicken as desired for immediate use in other recipes. Reserve the broth for soups and cooking grains.

Nutrition Facts : SaturatedFatContent 0.9 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 0.5 g, SugarContent 0.1 g, ServingSize Serves 6, ProteinContent 33.4 g, FatContent 4.0 g, Calories 180 cal, SodiumContent 390.8 mg, FiberContent 0 g, CholesterolContent 0 mg

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PRESSURE-COOKER GARLIC CHICKEN AND BROCCOLI RECIPE: HOW TO ...
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
From tasteofhome.com
Reviews 4.6
Total Time 20 minutes
Category Dinner
Cuisine Asia, Chinese
Calories 241 calories per serving
  • 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. Add broth or water if necessary.
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