INSTANT POT SEASONING PACKETS RECIPES

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EASY INSTANT POT ARROZ CON POLLO - MOMMY'S HOME COOKING ...



Easy Instant Pot Arroz con Pollo - Mommy's Home Cooking ... image

This Easy Instant Pot Arroz con Pollo recipe is ridiculously easy to make and unbelievably delicious! It has protein, vegetables, and grains cooked together in one pot in about 30 minutes. This one is definitely one to keep in your rotation.

Provided by Oriana Romero

Categories     Main Course

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 14

3 boneless chicken breasts, (cut into small pieces)
2 teaspoons paprika
Salt and pepper to taste
4 tablespoons olive oil, (separated)
1 cup onion, (finely chopped)
1 cup green pepper, (chopped into small cubes)
1 cup red pepper, (chopped into small cubes)
3 cloves garlic, (finely chopped)
1/4 cup green onion, (finely chopped)
2 cups white rice ((uncooked))
3 cups chicken broth
1 packet of seasoning with saffron or 1/2 teaspoon saffron ((see notes))
2 cups frozen mixed vegetables ((corn, carrots, peas and green beans))
Fresh cilantro, (chopped (optional))

Steps:

  • Season the chicken with paprika, salt and pepper to taste.
  • Turn on the Instant Pot ON and select "sauté", adjust to more. Heat 2 tablespoons of oil. Add the chicken and cook for 5 - 8 minutes or until chicken is lightly browned and no longer pink. Remove chicken from the Instant Pot and reserve.
  • Add the remaining 2 tablespoons of oil to the Instant Pot. Sauté onion, peppers, garlic and green onion for 3-5 minutes, or until onion is translucent. Add the uncooked rice and toast for 1 minute, stirring constantly.
  • Add chicken broth, deglaze the pot using a wooden utensil with a flat head to scrape all of the stuck bits off of the bottom of the pot. This step is very important to avoid getting the "BURN" message.
  • After the pot is deglazed and there are not more stuck bits off of the bottom of the pot, add seasoning or saffron, frozen vegetables, and cooked chicken. Mix to combine. Taste and add more salt and pepper if necessary. Bring to boil. Press "cancel". Secure the lid to the Instant Pot. Close pressure release valve. Select "manual", or "pressure cook", and adjust cooking time to 10 minutes.
  • When the time is over, let the pressure release on its own for 10 minutes. Then, carefully turn the valve to "Venting," to release any extra pressure that might still be in there. Then remove the lid. Press "cancel".
  • Fluff arroz con pollo with a fork, garnish with fresh chopped cilantro, if desired, and serve hot.

Nutrition Facts : Calories 467 kcal, CarbohydrateContent 64 g, ProteinContent 23 g, FatContent 12 g, SugarContent 3 g, ServingSize 1 serving

INSTANT POT CHICKEN TACO CHILI - DELICIOUS HEALTHY RECIPES ...



Instant Pot Chicken Taco Chili - Delicious Healthy Recipes ... image

Chicken Taco Chili, made with chicken, beans, corn and tomatoes seasoned with taco seasoning is one of my most popular slow cooker recipes, which I just remade for Instant Pot after several requests! This recipe couldn’t be easier, made with ingredients you probably already have in your pantry.

Provided by Gina

Categories     Dinner

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 10

Number Of Ingredients 19

olive oil spray
1 small onion (chopped)
1 15.5 oz can black beans, not drained
1 15.5-oz can kidney beans, not drained
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 10 oz cans diced tomatoes w/chilies (Rotel)
24 oz 3 boneless skinless chicken breasts
4 ounce can chopped green chili peppers
1/4 cup chopped fresh cilantro
1 packet reduced sodium taco seasoning or homemade (see below)
1 1/2 tablespoons cumin
1 1/2 tablespoons chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper

Steps:

  • Press saute and spray the insert with oil, add the onion and stir, cooking until soft and golden, about 4 to 5 minutes.
  • Press cancel to prevent getting a burn notice, then deglaze the pot with 1/4 cup water.
  • Add the chicken and season both sides with half of the taco seasoning.
  • Add the beans, corn, green chilies, then finish with the diced tomatoes and tomato sauce.
  • Add 1/2 cup water plus the remaining taco seasonings and gently stir without moving the chicken.
  • Cover and cook high pressure 25 minutes. Natural release, then remove the chicken and shred with two forks. Return the chicken to the pot and mix to combine.
  • Top with fresh cilantro and serve. Makes about 11 cups.

Nutrition Facts : ServingSize 1 generous cup, Calories 211 kcal, CarbohydrateContent 26 g, ProteinContent 23 g, FatContent 3 g, SaturatedFatContent 0.5 g, CholesterolContent 50 mg, SodiumContent 623 mg, FiberContent 8 g, SugarContent 4.5 g

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