HOW TO FRY CHICKEN IN A PRESSURE COOKER RECIPES

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FALL-OFF-THE-BONE PRESSURE COOKER CHICKEN (IN 30 MINUTES ...



Fall-Off-The-Bone Pressure Cooker Chicken (in 30 Minutes ... image

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

1 whole – 4lb. organic chicken
1 Tbsp. [b]Organic Virgin Coconut Oil Get a 15 oz. jar FREE from Thrive Market now!
1 tsp. paprika
1 1/2 cups Pacific Organic Bone Broth (Chicken)
1 tsp. dried thyme
1/4 tsp. freshly ground black pepper
2 Tbsp. lemon juice
1/2 tsp. sea salt
6 cloves garlic, peeled

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.

PRESSURE-COOKER CHICKEN CURRY - TASTE OF HOME



Pressure-Cooker Chicken Curry - Taste of Home image

I came up with this pressure-cooker chicken curry after searching for a flavorful chicken dinner. Making it in a pressure cooker, like an Instant Pot, means it's easy to whip up on weeknights. Plus, leftovers taste great for lunch. —Jess Apfe, Berkeley, California

Provided by Taste of Home

Categories     Dinner

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 4 servings.

Number Of Ingredients 15

2 tablespoons olive oil or ghee, divided
1 pound boneless skinless chicken thighs, cubed
1 large onion, chopped
1 teaspoon curry powder
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/2 cup chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon cornstarch
Chopped fresh cilantro

Steps:

  • Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown chicken. Remove. Add remaining 1 tablespoon oil to pan. Add onion, curry, turmeric and cumin. Cook and stir until onion is tender, 3-5 minutes. Add broth, stirring to loosen browned bits from pan. Stir in tomatoes, tomato paste, garlic, ginger, sugar, chicken and salt. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. Press cancel. Select saute setting and adjust for medium heat. In a small bowl, whisk together cornstarch and 1 tablespoon of water. Add cornstarch mixture to pot and let simmer, uncovered for 5 minutes. , Serve in shallow bowls with rice or naan. Sprinkle with cilantro.

Nutrition Facts : Calories 278 calories, FatContent 15g fat (3g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 356mg sodium, CarbohydrateContent 12g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 23g protein.

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