INSTANT POT BALSAMIC CHICKEN RECIPES
CHICKEN MARSALA – INSTANT POT RECIPES
Provided by Chop Secrets
Prep Time 5 minutes
Cook Time 45 minutes
Yield 4 - 6 servings
Number Of Ingredients 15
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.
CHICKEN CACCIATORE RECIPE (INSTANT POT) - SKINNYTASTE
Chicken Cacciatore made in an Instant! The sauce is hearty and chunky, loaded with chicken, tomatoes, peppers and onions ( sometimes I add mushrooms too!) Great over pasta, squashta, rice or polenta.
Provided by Gina
Categories Dinner
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Season chicken with salt and pepper on both side.
- Press saute on the Instant Pot, lightly spray with oil and brown chicken on both sides a few minutes. Set aside.
- Spray with a little more oil and add onions and peppers. Sauté until soften and golden, 5 minutes.
- Pour tomatoes over the chicken and vegetables, add oregano, bay leaf, salt and pepper, give it a quick stir and cover.
- Cook high pressure 25 minutes; natural release.
- Remove bay leaf, garnish with parsley and serve over pasta, squasta or whatever you wish!
Nutrition Facts : ServingSize 1 thigh with 1/2 cup sauce, Calories 133 kcal, CarbohydrateContent 10.5 g, ProteinContent 14 g, FatContent 3 g, SaturatedFatContent 0.5 g, CholesterolContent 57 mg, SodiumContent 273 mg, FiberContent 1 g, SugarContent 5 g
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