CHICKEN PRESSURE COOKER MEALS RECIPES

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FALL-OFF-THE-BONE PRESSURE COOKER CHICKEN (IN 30 MINUTE…



Fall-Off-The-Bone Pressure Cooker Chicken (in 30 Minute… image

Recipe for Fall-Off-The-Bone Pressure Cooker Chicken (in 30 Minutes!) Original

Provided by Healing Gourmet

Categories     Instant Pot Recipes    Paleo Recipes    Pressure Cooker Recipes

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 10

Number Of Ingredients 9

1 whole – 4lb. organic chicken
1 Tbsp. [b]Organic Virgin Coconut Oil Get a 15 oz. jar FREE from Thrive Market now!
1 tsp. paprika
1 1/2 cups Pacific Organic Bone Broth (Chicken)
1 tsp. dried thyme
1/4 tsp. freshly ground black pepper
2 Tbsp. lemon juice
1/2 tsp. sea salt
6 cloves garlic, peeled

Steps:

  • In a small bowl, combine paprika, thyme, salt, and pepper. Rub seasoning over outside of bird.
  • Heat oil in the pressure cooker to shimmering. Add chicken, breast side down and cook 6-7 minutes.
  • Flip the chicken and add broth, lemon juice and garlic cloves.
  • Lock pressure cooker lid and set for 25 minutes on high.
  • Let the pressure cooker release naturally.
  • Remove from pressure cooker and let stand for 5 minutes before carving.

CHICKEN CACCIATORE (PRESSURE COOKER) RECIPE - FOOD.COM



Chicken Cacciatore (Pressure Cooker) Recipe - Food.com image

Modified from "Pressure Perfect" by Lorna Sass. I got a pressure cooker last Christmas and until yesterday, it was still sitting in the box. I vowed to use it before this Christmas, and this was the first thing I made in it. I made a few substitutions based on what I had on hand, and I was so happy with the results. Serve with rice, pasta or potatoes.

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
3 shallots, chopped
3 garlic cloves, chopped
1 medium green bell pepper, seeded and finely diced
1/2 cup white wine (not cooking wine)
10 ounces mushrooms, sliced
3 lbs bone-in skinless chicken breast halves or 3 lbs skinless chicken thighs
2 cups crushed tomatoes
2 tablespoons tomato paste
1 (6 ounce) can pitted black olives or 1 (6 ounce) can kalamata olives, drained
2 tablespoons chopped fresh parsley (optional)
1/8-1/4 teaspoon crushed red pepper flakes (optional)
1/2 cup grated parmesan cheese or 1/2 cup romano cheese
salt & freshly ground black pepper

Steps:

  • Heat the oil in a 4-quart or larger cooker. Add the shallots and bell pepper and cook over medium-high heat, stirring frequently, until the shallots soften slightly, about 2 minutes.
  • Stir in the wine and boil until about half evaporates. Scrape up any browned bits sticking to the bottom of the cooker.
  • Stir in the mushrooms and garlic. Set the chicken on top. Cover the chicken with crushed tomatoes. Do not stir. Plop the tomato paste on top.
  • Lock the lid in place.
  • Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes.
  • Turn off the heat.
  • Allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape.
  • Stir in the olives, parsley, red pepper flakes, cheese, and salt and pepper, to taste.

Nutrition Facts : Calories 587.2, FatContent 20.7, SaturatedFatContent 5.2, CholesterolContent 228.9, SodiumContent 970.3, CarbohydrateContent 12.4, FiberContent 3, SugarContent 3.5, ProteinContent 80.8

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