INSTANT POT CHICKEN CACCIATORE RECIPE | SARA LYNN CAUCHON ...
Provided by Sara Lynn Cauchon
Categories main-dish
Total Time 1 hours 5 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the "Saute" function on the Instant Pot to its highest setting. Sprinkle the chicken with salt and pepper. Once the display reads "Hot," add the oil and heat it for 30 seconds. Arrange the chicken, seasoned-side down, in the Instant Pot. Cook until the chicken becomes golden and releases easily, about 5 minutes. Flip the chicken and cook for an additional 4 minutes. Using tongs, remove the chicken to a plate and set aside.
- Add the onion and mushrooms and cook, stirring often, until they begin to soften, 5 minutes. Add the garlic and cook for an additional 30 seconds. Add the rice, tomatoes, chicken broth and Italian seasoning. Season with salt and pepper and stir. Return the chicken to the Instant Pot.
- Place the lid on the Instant Pot and lock it in place. Set the "Meat & Stews" function for 10 minutes. It will take time for the Instant Pot to come to full pressure. The 10 minutes will begin then.
- Once the cook cycle is complete, carefully release the pressure using the quick-release valve and remove the lid. Using an instant-read thermometer, check that the chicken has reached at least 165 degrees F. (If it has not, set the "Meat & Stews" setting for another 3 to 5 minutes.)
- Serve immediately on a bed of baby spinach and top with the Parmesan. Serve immediately or chill and enjoy cold. Leftovers keep, covered, in the refrigerator for up to 3 days or frozen for up to 3 months.
Nutrition Facts : Calories 398, FatContent 9 grams, SaturatedFatContent 2 grams, CholesterolContent 127 milligrams, SodiumContent 591 milligrams, CarbohydrateContent 32 grams, FiberContent 5 grams, ProteinContent 45 grams, SugarContent 5 grams
INSTANT POT KETO MEDITERRANEAN CHICKEN RECIPE | FOOD ...
This keto-friendly chicken is bursting with Mediterranean flavors, marrying heart-healthy olive oil, briny olives and rich and creamy Greek yogurt. If you don't have white wine vinegar, you can use red wine vinegar or even white distilled vinegar instead.
Provided by Food Network Kitchen
Categories main-dish
Total Time 1 hours 20 minutes
Cook Time 40 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set a 6-quart Instant Pot® to high saute (see Cook's Note) and allow it to heat up for 5 minutes. Meanwhile, liberally sprinkle the chicken on both sides with salt and pepper. Add the oil to the pot. Add half of the chicken skin-side down and cook until the skin is deeply browned, 6 to 8 minutes. Flip the chicken and cook until the second side is deeply browned, 4 to 6 minutes. Transfer to a plate. Repeat with the remaining chicken.
- Add the garlic to the pot and cook, stirring constantly, until lightly browned in spots, about 1 minute. Add the olives, capers, vinegar, oregano and 1/2 cup water and stir to combine, using a wooden spoon or spatula to scrape up any browned bits at the bottom of the pot. Turn off the heat and add the rack on top of the olive mixture with the handles facing up. Nestle the chicken on the rack skin-side up.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
- Meanwhile, make the yogurt sauce. Add the yogurt, parsley, mint, lemon zest and juice and a large pinch of salt and pepper to a medium bowl and whisk to combine. Season with additional salt and pepper if needed. Set aside.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the chicken to a platter and use a slotted spoon to scoop the olive mixture on top and around the chicken. Cover loosely with aluminum foil to keep warm.
- Remove the rack and set the pot to normal saute. Simmer the sauce until slightly thickened and reduced by half, 6 to 8 minutes.
- Spoon the sauce on top of the chicken and serve with the yogurt sauce on the side.
Nutrition Facts : Calories 850, FatContent 67 grams, SaturatedFatContent 19 grams, CholesterolContent 295 milligrams, SodiumContent 1070 milligrams, CarbohydrateContent 7 grams, FiberContent 1 grams, ProteinContent 53 grams, SugarContent 2 grams
More about "facebook instant win games recipes"
INSTANT POT KETO MEDITERRANEAN CHICKEN RECIPE | FOOD ...
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 20 minutes
Category main-dish
Calories 850 per serving
- Spoon the sauce on top of the chicken and serve with the yogurt sauce on the side.
INSTANT POT CHICKEN CACCIATORE RECIPE | SARA LYNN CAUCHON ...
Reviews 4
Total Time 1 hours 5 minutes
Category main-dish
Calories 398 per serving
- Serve immediately on a bed of baby spinach and top with the Parmesan. Serve immediately or chill and enjoy cold. Leftovers keep, covered, in the refrigerator for up to 3 days or frozen for up to 3 months.
INSTANT POT KETO MEDITERRANEAN CHICKEN RECIPE | FOOD ...
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 20 minutes
Category main-dish
Calories 850 per serving
- Spoon the sauce on top of the chicken and serve with the yogurt sauce on the side.
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