DOUBLE CRUSTED CHICKEN POT PIE RECIPES

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CHICKEN MARSALA – INSTANT POT RECIPES



Chicken Marsala – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 45 minutes

Yield 4 - 6 servings

Number Of Ingredients 15

1/3 cup flour
1 1/2 tsp salt
1 tsp pepper
1 tsp garlic powder
2 lbs thin-sliced chicken breast
1 + 1 tbsp olive oil
1 + 1 tbsp butter
1 shallot (finely diced)
3 cloves garlic (minced)
8 oz mushrooms (sliced)
1/2 cup marsala wine
1/2 cup chicken broth
2 tbsp cornstarch
1/3 cup cream
1/4 cup chopped parsley (for garnish (optional))

Steps:

  • In a shallow bowl, mix together Dredge Mix ingredients. Coat each piece of chicken in the dredge mix, shaking off excess.
  • Add 1 tbsp olive oil and 1 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function and adjust to HIGH or MORE.
  • When butter melts, brown the meat on both sides, 3-4 minutes per side until golden. Meat will not be cooked through. Do not crowd the pot--you will have to work in batches. Transfer browned meat to a shallow dish in a single layer and cover loosely with foil.
  • Add remaining oil, remaining butter, shallot and garlic to the pot and saute until soft, 2-3 minutes. Add mushrooms and cook for 4-5 minutes more.
  • Add wine and broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Carefully add back chicken in a single layer.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  • When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  • Carefully remove the chicken from the pot to a shallow dish in a single layer and cover loosely with foil.
  • In a small bowl, mix 1/4 cup cooking liquid with 2 tbsp cornstarch. Stir into the pot, along with the cream.
  • Cook and stir until thickened, about 5 minutes, returning to SAUTE mode as needed. Return chicken to the pot and cook an additional 1-2 minutes.
  • Serve chicken over rice, mashed potatoes or pasta. Garnish with chopped parsley and fresh ground pepper.

BETTER-THAN-TAKEOUT CHICKEN FRIED RICE – INSTANT POT RECIPES



Better-Than-Takeout Chicken Fried Rice – Instant Pot Recipes image

Provided by Chop Secrets

Total Time 30 minutes

Yield 6 - 8 minutes

Number Of Ingredients 12

2 cups white rice (rinsed)
2 cups Water
3 tbsp toasted sesame oil
1 small onion (finely diced)
10 oz frozen peas and carrots mixture
6-8 oz diced cooked chicken (rotisserie works great)
1 tbsp butter
4 eggs (lightly beaten)
2 tbsp soy sauce
1 tbsp sesame seeds
salt and pepper to taste
Garnish with sliced green onion and additional sesame seeds (optional)

Steps:

  • Add rinsed rice and water to the pot, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Fluff the rice with a fork, remove to a separate bowl and cover loosely with foil. Rinse the pot liner (just get any stuck rice grains out--you don’t need to wash it out completely).
  • Add toasted sesame oil to the Instant Pot. Using the display panel select CANCEL and then the SAUTE function.
  • When oil gets hot, add onion to the pot and saute 2 minutes.
  • Add peas, carrots, chicken and butter to the pot and cook and stir for another 2 minutes, scraping any brown bits from the bottom of the pot.
  • Push ingredients to the side of the pot and add beaten eggs. Cook, stirring constantly, until the egg begins to set, then fold into the vegetable and chicken mixture until egg is cooked through.
  • Turn the pot off by selecting CANCEL, then fold in the cooked rice, soy sauce and sesame seeds. Adjust seasonings to taste.
  • Serve warm with sliced green onions and additional sesame seeds for garnish (optional)

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