EASY PRESSURE COOKER CHICKEN RECIPES RECIPES

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EASY PRESSURE COOKER CHICKEN PHO RECIPE | MYRECIPES



Easy Pressure Cooker Chicken Pho Recipe | MyRecipes image

For pho, it's legitimately all about the intensely delicious broth. And thanks to the flavor-concentrating power of the pressure cooker, we were able to make a robust and dynamic chicken broth—using shallots, fresh ginger and cilantro, and a few spices—in a matter of minutes. Thus, this restaurant favorite can now be a comforting, go-to weeknight dinner. 

Provided by Adam Dolge

Total Time 25 minutes

Yield Serves 6 (serving size: 1 1/2 cups)

Number Of Ingredients 20

1 ½ tablespoons olive oil
1 cup roughly chopped shallots (from 3 large shallots)
1 (2-in.) piece fresh ginger, peeled and roughly chopped
1 tablespoon coriander seeds
1 (3-in.) cinnamon stick
3 whole star anise
3 whole cloves
1 tablespoon granulated sugar
6 bone-in, skin-on chicken thighs
1 bunch fresh cilantro, stems and leaves separated
2 teaspoons kosher salt, divided
2 teaspoons fish sauce, divided
7 cups water
1 (8-oz.) pkg. rice noodles
1 ½ cups bean sprouts
1 cup thinly sliced white onion (from 1 onion)
12 fresh mint leaves
½ cup roughly chopped fresh basil
1 tablespoon very thinly sliced Thai chile
2 tablespoons Sriracha chili sauce

Steps:

  • Heat oil in a pressure cooker over medium-high; if using an electric cooker, add oil, and set to sauté. Add shallots and ginger; cook, stirring occasionally, until slightly charred, 4 to 5 minutes, adjusting heat as necessary to prevent burning. Add coriander seeds, cinnamon stick, star anise, and cloves. Cook, stirring constantly, until fragrant, about 1 minute. Add sugar, and cook, stirring constantly, until sugar dissolves, about 1 minute. Add chicken, cilantro stems, and 1 teaspoon each of the salt and fish sauce. Add water. Secure the pressure cooker lid, and cook 15 minutes; if using an electric cooker, set to high pressure.
  • Release pressure valve of the pressure cooker, and remove lid. Stir in remaining 1 teaspoon each salt and fish sauce. Remove chicken thighs, and let stand until cool enough to handle, about 10 minutes. Remove and discard chicken skin; shred chicken.
  • Pour broth through a fine wire-mesh strainer into a bowl; discard solids. Return broth to pressure cooker base, and keep warm over low.
  • Meanwhile, cook rice noodles according to package directions. Rinse noodles, and divide evenly among 6 large serving bowls. Ladle hot broth evenly over noodles. Top evenly with shredded chicken, bean sprouts, onion slices, cilantro leaves, mint leaves, chopped basil, Thai chile slices, and Sriracha.

INSTANT POT (PRESSURE COOKER) EASY SALSA SHREDDED CHICKEN



Instant Pot (Pressure Cooker) Easy Salsa Shredded Chicken image

This is the EASIEST Instant Pot recipe EVER! Just TWO ingredients: salsa and chicken plus some spices makes a delicious juicy chicken that can be used in tacos, over rice, salads and more!

Provided by Gina

Categories     Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 5

Number Of Ingredients 6

1 pound skinless (boneless chicken breast)
1/2 teaspoon kosher salt
3/4 teaspoon cumin
black pepper (to taste)
pinch oregano
1 cup chunky salsa

Steps:

  • Season chicken on both sides with spices.
  • Place into the Instant Pot and cover with salsa.
  • Cover and 20 minutes. Natural release.
  • Once the Instant Pot releases the pressure, put the chicken onto a plate and use two forks to shred.
  •  *If using a slow cooker, cook on low for 4-6 hours or until the chicken is done.

Nutrition Facts : ServingSize 1 /2 cup, Calories 125 kcal, CarbohydrateContent 3 g, ProteinContent 22 g, FatContent 3 g, CholesterolContent 66 mg, SodiumContent 379 mg, FiberContent 1 g

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