HEALTHY PRESSURE COOKER CHICKEN RECIPES RECIPES
FALL-OFF-THE-BONE PRESSURE COOKER CHICKEN (IN 30 MINUTE…
Recipe for Fall-Off-The-Bone Pressure Cooker Chicken (in 30 Minutes!) Original
Provided by Healing Gourmet
Categories Instant Pot Recipes Paleo Recipes Pressure Cooker Recipes
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 10
Number Of Ingredients 9
Steps:
- In a small bowl, combine paprika, thyme, salt, and pepper. Rub seasoning over outside of bird.
- Heat oil in the pressure cooker to shimmering. Add chicken, breast side down and cook 6-7 minutes.
- Flip the chicken and add broth, lemon juice and garlic cloves.
- Lock pressure cooker lid and set for 25 minutes on high.
- Let the pressure cooker release naturally.
- Remove from pressure cooker and let stand for 5 minutes before carving.
EASY PRESSURE COOKER CHICKEN PHO RECIPE | MYRECIPES
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
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.
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PRESSURE COOKER CHICKEN AND DUMPLINGS RECIPE - NYT COOKING
It doesn’t get more comforting than a simmering pot of chicken and soft, fluffy dumplings. This one is relatively classic, though I’ve added some chives to the dumplings for color and freshness. But feel free to leave them out for something more traditionally beige. Or stir in a handful of thawed frozen peas at the end for sweetness and a touch of green.
I prefer using all dark meat here—a combination of drumsticks and thighs gives great flavor and won’t overcook as readily as white meat. But use whatever pieces you like, or a combination. If using all white meat, cook it for a minute or two less.
This is one of 10 recipes from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot” (Clarkson Potter, 2017).
Melissa Clark’s “Dinner in an Instant” is available everywhere books are sold. Order your copy today.
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Reviews 4
Total Time 1 hours 30 minutes
Calories 609 per serving
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
Calories 609 per serving
- Stir the chicken back into the pot to warm it up, and serve it topped with parsley leaves.
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This simple riff on a classic Chinese chicken dish proves you can savor the takeout taste you crave while still eating right. —Connie Krupp, Racine, Wisconsin
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Reviews 4.6
Total Time 20 minutes
Category Dinner
Cuisine Asia, Chinese
Calories 241 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 20 minutes
Category Dinner
Cuisine Asia, Chinese
Calories 241 calories per serving
- Place the first 5 ingredients in a 6-qt. electric pressure cooker. In a large bowl, mix broth, soy sauce, brown sugar, sesame oil, vinegar, salt and pepper; pour over chicken mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165°. , Remove chicken and vegetables; keep warm. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice., Freeze option: Place chicken and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently. Add broth or water if necessary.
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