PRESSURE-COOKER CHICKEN TORTILLA SOUP RECIPE: HOW TO M…
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Add the next 10 ingredients. Stir. Lock lid; close pressure-release valve. , Adjust to pressure-cook on high for 8 minutes. Allow pressure to naturally release for 12 minutes, then quick-release any remaining pressure., Remove chicken from the pressure cooker. Shred with 2 forks; return to pressure cooker. Stir in cilantro. If desired, serve with toppings.
Nutrition Facts : Calories 141 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 580mg sodium, CarbohydrateContent 15g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 14g protein. Diabetic Exchanges 2 lean meat
PRESSURE-COOKER SPRING-THYME CHICKEN STEW RECIPE: HOW TO ...
During a long winter (and spring), we were in need of something warm, comforting and bright. This stew always reminds me of the days Mom would make her chicken soup for me. —Amy Chase, Vanderhoof, British Columbia
Provided by Taste of Home
Categories Dinner
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place potatoes, onion and carrots in a 6-qt. electric pressure cooker. Top with garlic, lemon zest, thyme, salt and pepper. Place chicken over top. Add 1-3/4 cups broth and bay leaves., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170°. , Remove chicken; keep warm. Discard bay leaves. In a small bowl, mix flour and remaining 1/4 cup broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until slightly thickened, 1-2 minutes. Return chicken to pressure cooker; heat through. Sprinkle servings with parsley.
Nutrition Facts : Calories 389 calories, FatContent 13g fat (3g saturated fat), CholesterolContent 113mg cholesterol, SodiumContent 699mg sodium, CarbohydrateContent 31g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 37g protein. Diabetic Exchanges 5 lean meat
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