INSTANT POT CHICKEN THIGHS AND PASTA RECIPES

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INSTANT POT CHICKEN AND MUSHROOMS - 30 MINUTE MEAL!



Instant Pot Chicken and Mushrooms - 30 Minute Meal! image

This Instant Pot Chicken and Mushrooms is a quick and easy Instant Pot recipe, perfect for weeknight dinners. It's ready in 30 minutes and made with chicken thighs, mushrooms and orzo pasta. Try it topped with Parmesan cheese!

Provided by Kristine Rosenblatt

Categories     Main Course

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 4 minutes

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
1 ½ pounds boneless, skinless chicken thighs (about 6 thighs)
salt and pepper
1 cup chopped yellow onion
8 ounces crimini mushrooms (sliced (see note))
2 cloves garlic (minced)
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon salt
2 cups low sodium chicken broth
1 cup dried orzo pasta
chopped fresh parsley and/or grated Parmesan cheese (optional, for serving)

Steps:

  • Add the olive oil to the Instant Pot and heat on saute mode until hot. Sprinkle the chicken thighs with salt and pepper.
  • Put the chicken thighs in the hot Instant Pot, in a single layer (work in batches if needed). Brown the chicken for 3 to 4 minutes per side and then remove it to a clean plate.
  • Add the onion and mushrooms to the Instant Pot. Saute until they start to soften, 2 to 3 minutes. Add the garlic to the pot and cook, stirring, for 30 seconds. Press Cancel to turn off the Instant Pot.
  • Add the dried oregano, garlic powder, paprika, ¼ teaspoon salt and chicken broth to the pot. Stir, scraping up any bits that are stuck to the bottom of the pot or your Instant Pot. (If you don't scrape it well, bits stuck to the bottom of the pot can trigger a burn warning.)
  • Stir in the orzo. Place the chicken thighs on top of everything else and close the Instant Pot lid. Turn the steam release valve to the sealing position.
  • Set the cook time to 4 minutes at high pressure. The Instant Pot will take about 10 minutes to reach pressure and then the cook time will start counting down. When the cook time ends, quick release the pressure by carefully turning the steam release valve to the venting position using the handle of a long spoon.
  • Once all of the steam has escaped and the pin drops down, open the Instant Pot lid. Check that the chicken has cooked through to at least 165° F using an instant read thermometer. Serve, sprinkled with fresh parsley and Parmesan cheese, if desired.

Nutrition Facts : Calories 422 kcal, CarbohydrateContent 36 g, ProteinContent 42 g, FatContent 12 g, SaturatedFatContent 3 g, CholesterolContent 162 mg, SodiumContent 336 mg, FiberContent 2 g, SugarContent 4 g, ServingSize 1 serving

DUO CRISP - INSTANT POT RECIPES



Duo Crisp - Instant Pot Recipes image

This creamy chicken soup rendition is loaded with veggies, bacon and lots of cheesy goodness.

Provided by Instant Brands Culinary Team

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 15

4 bacon slices (chopped)
1 onion (diced)
2 celery stalks (diced)
2 garlic cloves (minced)
1 oz ranch dip seasoning mix (1 package)
3 cups sodium-reduced chicken broth
1 lb boneless skinless chicken thighs (chopped)
2 cups chopped butternut squash
1 cup cauliflower rice
1 zucchini (chopped)
1 cup shredded cabbage
1 cup 35% heavy cream
2 cups shredded Cheddar Cheese
4 oz brick-style plain cream cheese (cut into cubes)
4 green onions (thinly sliced)

Steps:

  • Add bacon to inner pot of Instant Pot Duo Crisp + Air Fryer. With lid off, Select Saute and then set to High Temperature. Cook, uncovered, for 5 to 7 minutes or until fat begins to render and bacon is crispy. Transfer bacon to paper towel-lined plate; set aside.
  • Stir in onion, celery and garlic; saute for 3 to 5 minutes or until vegetables start to soften. Sprinkle with ranch seasoning mix.
  • Slowly stir in broth with wooden spoon, scraping up any brown bits from bottom of pan. Add chicken thighs, butternut squash, cauliflower rice, zucchini and cabbage.
  • Press Cancel. Place lid on pot and lock in place to seal. Select Pressure Cook/Manual setting on High Pressure for 8 minutes.
  • When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.
  • Stir in cream. With lid off, Select Saute and set to MEDIUM Temperature. Cook for 2 to 3 minutes or until soup is simmering.
  • Press Cancel. Select Warm setting. Gradually stir in handfuls of Cheddar and cubes of cream cheese until cheese is melted.
  • Garnish soup with reserved bacon and green onions.

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INSTANT POT CHICKEN AND MUSHROOMS - 30 MINUTE MEAL!
This Instant Pot Chicken and Mushrooms is a quick and easy Instant Pot recipe, perfect for weeknight dinners. It's ready in 30 minutes and made with chicken thighs, mushrooms and orzo pasta. Try it topped with Parmesan cheese!
From kristineskitchenblog.com
Reviews 4.9
Total Time 30 minutes
Category Main Course
Cuisine Italian
Calories 422 kcal per serving
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