INSTANT POT SLOW COOK CHICKEN RECIPES

Name: Slow Cooked Chicken Stew
Prep time: 10 min
Cook time: 7 h
Yield: 6-8 servings
Cuisine: Modern
Ingredients: 1 1/2 lbs Boneless, skinless Chicken thigh chunks and boneless, skinless breast chunks (all around 1.5” in size, and wings cut at the joint); 1 Large Carrot (large, medium-diced); 1 Celery Stick (medium-diced); 1 Onion (medium-diced); 2 Potato (medium, medium-diced); 3 Garlic Cloves (small-diced or minced); 1 tbsp Teriyaki Sauce; 4 Thyme Sprig; 1/3 cup White wine (dry); 3 cups Chicken Stock (unsalted); 3 tbsp Flour; 2 tbsp Olive Oil; 1 tbsp Butter (unsalted); 1 cup Parsley (chopped); 1 Bay leaf; 1 tbsp Salt; 1/2 tsp Black Pepper

SLOW COOKED CHICKEN STEW – INSTANT POT RECIPES

Slow Cooked Chicken Stew – Instant Pot Recipes image

Provided by Instant Brands Culinary Team

Prep Time 10 minutes

Cook Time 7 hours

Yield 6-8 servings

Number Of Ingredients 17

Ingredients

1 1/2 lbs Boneless, skinless Chicken thigh chunks and boneless, skinless breast chunks (all around 1.5” in size, and wings cut at the joint)
1 Large Carrot (large, medium-diced)
1 Celery Stick (medium-diced)
1 Onion (medium-diced)
2 Potato (medium, medium-diced)
3 Garlic Cloves (small-diced or minced)
1 tbsp Teriyaki Sauce
4 Thyme Sprig
1/3 cup White wine (dry)
3 cups Chicken Stock (unsalted)
3 tbsp Flour
2 tbsp Olive Oil
1 tbsp Butter (unsalted)
1 cup Parsley (chopped)
1 Bay leaf
1 tbsp Salt
1/2 tsp Black Pepper

Steps:

Select SAUTE- HIGH, set the time to 20 minutes with the knob. Press START.
When the cooking vessel is hot, add olive oil and butter.
Add half of the chicken pieces first by spreading as much as possible to the bottom of the pot. Sear all pieces in two batches.
Take chicken pieces out on a large plate.
Add onions, garlic, and Sauté until onions are soft for a few minutes.
Add carrots, celery, potatoes. Sauté until carrots are partially soft.
Pour in flour and stir for 2 minutes to cook the flour.
Stir in chicken pieces back in the pot with any juice on the plate.
Add wine and stir to combine.
Add teriyaki sauce, chicken stock, bay leaf, thyme sprig, salt, and pepper.
Press CANCEL.
Select SLOW COOK-LOW and set time to 7 hours. Press START. Make sure the pressure release is on VENT.
When the program ends, open the lid carefully and season with salt and pepper to taste.
Garnish with chopped parsley just before serving.

SLOW COOKED THAI CHICKEN SOUP – INSTANT POT RECIPES

Slow Cooked Thai Chicken Soup – Instant Pot Recipes image

Provided by Instant Brands Culinary Team

Total Time 15 minutes

Yield 4-6 servings

Number Of Ingredients 19

Ingredients

16 oz coconut milk
3 cups chicken stock
4 oz Thai red curry paste
2 tbsp fish sauce
5 tbsp soy sauce
2 tbsp brown sugar
3 garlic cloves (finely chopped)
1 tsp fresh ginger (finely chopped)
1 tsp red chili flakes
2 lbs boneless, skinless chicken breast
1 yellow onion
1 large carrot (sliced )
1 red bell pepper (sliced)
1 broccoli (cut into florets)
salt (to taste)
black pepper (to taste)
3 tbsp fresh lime juice
4 tbsp chopped cilantro (for garnish)
crushed peanuts (for garnish)

Steps:

Pour coconut milk, chicken stock, Thai red curry paste, fish sauce, soy sauce, brown sugar, garlic, ginger, and red chili flakes into the inner pot and whisk until well combined.
Add the chicken breast and vegetables making sure the chicken is fully covered. If needed add more chicken stock.
Select SLOW COOK-Custom-High and set the time for 9 hours, press START.
Close the Pressure Cooking Lid on the Instant Pot and set to pressure release to VENT.
When the time is done, remove the chicken breast and cut it in chunks and stir back into the inner pot. Adjust the seasoning with salt and pepper.
Serve with rice or noodles if desired.

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