CHICKEN AND STUFFING PRESSURE COOKER RECIPES

Steps:

• Make your stuffing first. Put stuffing in a bowl and add 1 1/2 cups warm water. Stir it around till moist then set aside.
• Wash potatoes. I leave the potatoes whole with the skins on.
• Chop carrots and onions. Set aside.
• Wash chicken inside and out (makes sure to take out any giblets that might be packaged up inside.)
• Pat dry. Set aside.
• Take out your cheesecloth and cut enough off to wrap the chicken “twice” leaving the ends long enough to tie a knot on the top. This serves two purposes . . . It’s so much easier to lift the knot out of the cooker, the chicken doesn't fall apart in the pot and all the bones and stuffing stay put! I also do this with chicken noodle soup.
• Once you have opened and cut the cheesecloth, unwrap it on a cutting board or counter. (It will be very thin, that’s why I double it.) Place the chicken on one end of the cheesecloth and stuff the chicken.
• Once it’s stuffed, roll the chicken, with the cheesecloth, to the other end of the cheesecloth.
• There should be enough cheesecloth on the ends to tie in a knot. Set aside.
• Add the chicken broth to the pot. Add the crushed garlic and onion.
• Place the potatoes on the bottom of the pot.
• Place your stuffed chicken on top of the potatoes. That will serve as a rack for the chicken.
• Add the chopped carrots, salt, and pepper. If you think you want more broth, add it now.
• Close the lid and set the timer for 50 minutes. (It’s stuffed so you have to be careful.) When done, let the pressure release naturally.
• Open the lid and take out the chicken holding the knot and place it on a platter or plate. (Careful knot will be hot.) Grab with the hot pad or tongs.
• Cut off the cheesecloth and check to see if it's done. If for some reason it’s not fully cooked, place back in cooker, close lid and leave on warm for another 5 minutes or so. Voila! A one-pot meal that’s tender and juicy!

Steps:

• Melt butter using Sauté mode set to Normal on pressure cooker. Add celery, onion, salt, thyme, sage, and black pepper and cook, stirring often, until vegetables have softened, 4 to 5 minutes. Press Cancel.  Remove inner pot from pressure cooker to help it cool down faster. Allow to cool for several minutes. Stir turkey broth and egg into vegetable mixture; stir in bread and continue stirring until it soaks up most of the liquid.  Line the steamer basket for pressure cooker with aluminum foil; spray with cooking spray. Pour stuffing mixture into lined basket and smooth the top.  Rinse out inner steel pot (it doesn’t have to be perfectly clean!) and fill with 1½ cups water. Place trivet and steamer basket full of stuffing on top.  Seal lid on pressure cooker, turn steam vent to Sealing, and cook on High pressure for 15 minutes. Allow pressure to naturally release.  Enjoy stuffing immediately, or transfer steamer basket to a sheet tray and spray top of stuffing liberally with cooking spray. Broil for 4 to 7 minutes, or until browned to your liking.