DIRTY 30 STRAIN RECIPES

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INSTANT POT CHICKEN AND MUSHROOMS - 30 MINUTE MEAL!



Instant Pot Chicken and Mushrooms - 30 Minute Meal! image

This Instant Pot Chicken and Mushrooms is a quick and easy Instant Pot recipe, perfect for weeknight dinners. It's ready in 30 minutes and made with chicken thighs, mushrooms and orzo pasta. Try it topped with Parmesan cheese!

Provided by Kristine

Categories     Main Course

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 4 minutes

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
1 ½ pounds boneless, skinless chicken thighs (about 6 thighs)
salt and pepper
1 cup chopped yellow onion
8 ounces crimini mushrooms (sliced (see note))
2 cloves garlic (minced)
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon salt
2 cups low sodium chicken broth
1 cup dried orzo pasta
chopped fresh parsley and/or grated Parmesan cheese (optional, for serving)

Steps:

  • Add the olive oil to the Instant Pot and heat on saute mode until hot. Sprinkle the chicken thighs with salt and pepper.
  • Put the chicken thighs in the hot Instant Pot, in a single layer (work in batches if needed). Brown the chicken for 3 to 4 minutes per side and then remove it to a clean plate.
  • Add the onion and mushrooms to the Instant Pot. Saute until they start to soften, 2 to 3 minutes. Add the garlic to the pot and cook, stirring, for 30 seconds. Press Cancel to turn off the Instant Pot.
  • Add the dried oregano, garlic powder, paprika, ¼ teaspoon salt and chicken broth to the pot. Stir, scraping up any bits that are stuck to the bottom of the pot or your Instant Pot. (If you don't scrape it well, bits stuck to the bottom of the pot can trigger a burn warning.)
  • Stir in the orzo. Place the chicken thighs on top of everything else and close the Instant Pot lid. Turn the steam release valve to the sealing position.
  • Set the cook time to 4 minutes at high pressure. The Instant Pot will take about 10 minutes to reach pressure and then the cook time will start counting down. When the cook time ends, quick release the pressure by carefully turning the steam release valve to the venting position using the handle of a long spoon.
  • Once all of the steam has escaped and the pin drops down, open the Instant Pot lid. Check that the chicken has cooked through to at least 165° F using an instant read thermometer. Serve, sprinkled with fresh parsley and Parmesan cheese, if desired.

Nutrition Facts : Calories 422 kcal, CarbohydrateContent 36 g, ProteinContent 42 g, FatContent 12 g, SaturatedFatContent 3 g, CholesterolContent 162 mg, SodiumContent 336 mg, FiberContent 2 g, SugarContent 4 g, ServingSize 1 serving

CHICKEN AND MUSHROOM JUK WITH SCALLION SAUCE - NYT COOKING



Chicken and Mushroom Juk With Scallion Sauce - NYT Cooking image

Originally created to soothe an upset stomach, this nourishing Korean porridge has become popular as a satisfying meal no matter how you feel. The simplest juk is made with just rice and broth, but here, the addition of chicken turns the porridge into a hearty one-pot dinner. Start by poaching a whole chicken, which creates a rich chicken stock as well as juicy, tender meat. Simmer rice in the homemade broth until it breaks down, forming a creamy porridge, then add thinly sliced mushrooms for an earthy flavor. Finish with a tangy ginger-scallion sauce, which brings brightness. (You can also prepare juk in a pressure cooker with this recipe, which uses boneless, skinless chicken thighs.

Provided by Kay Chun

Total Time 4 hours

Yield 4 servings

Number Of Ingredients 13

1 cup short-grain rice (about 7 1/2 ounces)
1 whole (3 1/2- to 4-pound) chicken
5 trimmed scallions, 3 halved crosswise and 2 finely chopped (about 1/3 cup)
5 garlic cloves, crushed
1 (2-inch) piece fresh ginger, peeled and thinly sliced
1 teaspoon toasted sesame oil
3 ounces white button mushrooms, very thinly sliced (about 1 packed cup)
1 small carrot, peeled and chopped into 1/4-inch pieces (about 1/2 cup)
3 tablespoons safflower or canola oil
2 tablespoons white vinegar
Kosher salt and black pepper
2 ounces baby spinach (about 2 packed cups)
Any combination of soy sauce, chile oil and hot sauce, for serving

Steps:

  • In a bowl, combine rice with enough water to cover by 2 inches. Let stand at room temperature for 30 minutes. Drain well.
  • Meanwhile, in a large pot or Dutch oven, combine chicken, halved scallions, garlic, half the ginger and 4 quarts water. Bring to a boil over high heat, then reduce heat to medium and simmer, skimming any foam and fat that rises to the top. Cook until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees, about 45 minutes to 1 hour. Transfer chicken to a large bowl and let stand until cool enough to handle. Strain liquid through a fine-mesh sieve. Discard solids. You will have about 12 cups of broth.
  • Clean out the pot or Dutch oven, then heat the sesame oil over low. Add drained rice and cook, stirring constantly, until lightly toasted, about 2 minutes. Add mushrooms and carrot, and stir until pan is very dry, scraping up the rice that sticks to the bottom, about 1 minute. Add 8 cups of the broth and bring to a boil over high heat. (Reserve or freeze remaining broth for future use.) Reduce heat to medium and simmer, stirring occasionally, until the liquid is reduced, rice is plump and a porridge forms, about 30 minutes.
  • Meanwhile, julienne the remaining ginger and transfer to a small bowl. Add the chopped scallions, safflower oil and vinegar, and season with salt and pepper. Mix well. Set aside.
  • Remove skin from the cooled chicken and discard. Shred chicken meat and discard bones. Reserve 4 cups of the shredded chicken for the juk and save the remaining chicken for another use. Add the spinach and 2 cups of the reserved chicken to the juk and stir to combine. Season with salt and pepper.
  • Divide juk among bowls. Top each with some of the remaining 2 cups chicken and drizzle with the scallion sauce. Serve with soy sauce and chile oil or hot sauce on the side, if desired.

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INSTANT POT CHICKEN AND MUSHROOMS - 30 MINUTE MEAL!
This Instant Pot Chicken and Mushrooms is a quick and easy Instant Pot recipe, perfect for weeknight dinners. It's ready in 30 minutes and made with chicken thighs, mushrooms and orzo pasta. Try it topped with Parmesan cheese!
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