INSTANT POT TURKEY BRINE RECIPES

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PICADILLO RECIPE (INSTANT POT) - SKINNYTASTE



Picadillo Recipe (Instant Pot) - Skinnytaste image

Picadillo is the dish I make the most in my home. It's the most requested by my kids and it's so easy to make. Great over rice, in tacos and more!

Provided by Gina

Categories     Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 11

1-1/2  lb 93% lean ground beef
1/2 large chopped onion
2 cloves garlic (minced)
1 to mato (chopped)
1 teaspoon kosher salt
1/2 red bell pepper (finely chopped)
2 tbsp cilantro
4 oz 1/2 can tomato sauce (I like Goya)
1 tsp ground cumin
1-2 bay leaf
2 tbsp alcaparrado (capers or green olives would work too)

Steps:

  • Press saute button, when hot brown meat and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces until no longer pink.
  • Add onion, garlic, tomato, salt, pepper and cilantro and stir 1 minute, add alcaparrado or olives and about 2 tbsp of the brine (the juice from the olives, this adds great flavor) cumin, and bay leaf. Add tomato sauce and 3 tablespoons of water and mix well. Cover and cook high pressure 15 minutes. Natural or quick release and enjoy!

Nutrition Facts : ServingSize 1 /2 generous cup, Calories 207 kcal, CarbohydrateContent 5 g, ProteinContent 25 g, FatContent 8.5 g, SaturatedFatContent 3.5 g, CholesterolContent 74 mg, FiberContent 1 g, SugarContent 3 g

BONE-IN CHICKEN BREASTS – INSTANT POT RECIPES



Bone-In Chicken Breasts – Instant Pot Recipes image

Unlike boneless breasts, bone-in chicken breasts are thicker and thus benefit from being set down in the liquid in the pot (rather than up on a rack or in a steamer). You’ll use less liquid here than with our technique for boneless skinless breasts because these breasts will thaw and release water and other liquid into the pot as they cook.Because of the way the bones add a distinct depth of flavor to the meat, bone-in chicken breasts are a great choice if you want to debone and chop the meat for chicken salad and pasta salad, or to slice the meat for sandwiches. Be forewarned: You must check the internal temperature of the meat with an instant-read meat thermometer. Bone-in breasts have varying thicknesses — and varying amounts of internal moisture depending on whether they’ve been injected with a brining solution. While our timing worked several times in testing, there are safety concerns with eating undercooked poultry. Better safe than sorry. See step 3 for more details on checking the meat’s internal temperature.Finally, to get the skin crisp, transfer the cooked breasts skin side up onto a lipped baking sheet. Set the oven rack about 6 inches from the broiler, heat the broiler, then brown the breasts under it for 1– 2 minutes.

Provided by From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

Total Time 50 minutes

Yield 6 servings

Number Of Ingredients 4

1 cup liquid (Choose from water, broth of any sort, wine of any sort, beer of any sort, unsweetened apple cider or a combination of any of these. )
6 frozen bone‑in skin‑on chicken breasts (12-14 ounces)
2 tbsp dried seasoning blend (Choose from Provençal, Cajun, poultry, taco, Italian, or another blend you prefer or create.)
1 1/2 tsp table salt (Optional (check to see if the seasoning blend includes salt))

Steps:

  • Pour the liquid into a Instant Pot. Position the bone-in chicken breasts in the liquid in a crisscross pattern (rather than stacking them on top of each other) so that steam can circulate among them. Sprinkle the top of each with 1 tsp dried seasoning blend and 1/4 tsp salt (if using). Lock the lid onto the pot.
  • Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 35 minutes with the Keep Warm setting off.
  • Optional 2 All Pressure Cookers Press Poultry, Pressure Cook or Manual on High pressure for 40 minutes with the Keep Warm setting off. (The Valve must be closed)
  • Use the quick-­release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Insert an instant-read meat thermometer into the center of a couple of the breasts, without touching bone, to make sure their internal temperature is 165°F. The meat can be a little pink at the bone and still perfectly safe to eat, so long as its internal temperature is correct. If the internal temperature is below 165°F (or if you’re worried about the color), lock the lid back onto the pot and give the breasts 3 extra minutes at MAX, or 4 minutes at HIGH. Again, use the quick-­release method to bring the pot’s pressure back to normal.
  • Use kitchen tongs to transfer the breasts to serving plates or a serving platter to serve. Or cool them at room temperature for 10 minutes or so, then store in a sealed container in the fridge for up to 3 days.

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What’s a Thanksgiving feast without a juicy, flavorful turkey? For a simple turkey brine recipe, soak your bird for 12 to 24 hours in a mixture of McCormick® bay leaves, salt, sugar and water. Then, rinse and season with a savory blend of McCormick® rosemary, thyme and paprika before roasting in the oven. If you want inspiration for the full meal, our turkey brine recipe is perfect served alongside popular side dishes, including: Candied sweet potato casserole, Cranberry sauce, Herb stuffing, Garlic mashed potatoes. And for dessert, you can’t go wrong with our easy apple pie and pumpkin pie recipes.
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What’s a Thanksgiving feast without a juicy, flavorful turkey? For a simple turkey brine recipe, soak your bird for 12 to 24 hours in a mixture of McCormick® bay leaves, salt, sugar and water. Then, rinse and season with a savory blend of McCormick® rosemary, thyme and paprika before roasting in the oven. If you want inspiration for the full meal, our turkey brine recipe is perfect served alongside popular side dishes, including: Candied sweet potato casserole, Cranberry sauce, Herb stuffing, Garlic mashed potatoes. And for dessert, you can’t go wrong with our easy apple pie and pumpkin pie recipes.
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