JEWISH CHICKEN BREAST RECIPES RECIPES

Name: Homestyle Chicken and Vegetables
Prep time: 5 min
Cook time: 15 min
Yield: 4 servings
Cuisine: Modern
Ingredients: 2 large bone-in chicken breasts (about 2 pounds); 1 tsp kosher salt (divided); 1/2 tsp black pepper (divided); 1/2 cup chicken stock; 6 large carrots; 8 medium whole new potatoes

HOMESTYLE CHICKEN AND VEGETABLES – INSTANT POT RECIPES

Homestyle Chicken and Vegetables – Instant Pot Recipes image

Homestyle Chicken and Vegetables is always a family-favorite dinner. Now you can make it so much quicker by using your Instant Pot® pressure cooker. The bone-in chicken breasts stay moist and tender and the carrots and potatoes cook at the same time in the same pot. Those bright orange carrots also have vitamin A and beta-carotene, both of which are believed to be potent inflammation fighters. Dinnertime has never been easier or more delicious.

Provided by The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 large bone-in chicken breasts (about 2 pounds)
1 tsp kosher salt (divided)
1/2 tsp black pepper (divided)
1/2 cup chicken stock
6 large carrots
8 medium whole new potatoes

Steps:

Season the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Pour the stock into the inner pot and then add the chicken breasts. Place the carrots and potatoes on top of the chicken and season them with the rest of the salt and pepper. Secure the lid.
Press the Manual or Pressure Cook button and adjust the time to 15 minutes.
When the timer beeps, let pressure release naturally until float valve drops and then unlock lid.
Transfer to plates to serve and spoon the juices on top.

CHICKEN CACCIATORE – INSTANT POT RECIPES

Chicken Cacciatore – Instant Pot Recipes image

Provided by Instant Flat Belly Cookbook by Patricia Gilroy

Prep Time 10 minutes

Cook Time 25 minutes

Yield 1 serving

Number Of Ingredients 14

Ingredients

1 boneless, skinless chicken breast
2 tsp flour
1/4 tsp black pepper
1/8 tsp salt
1/2 tsp Italian seasoning
2 tsp olive oil (divided)
1 carrot (cut into 1-inch chunks)
1 stick celery (cut into 1-inch chunks)
1 clove garlic (minced)
1 tsp balsamic vinegar
14.5 ounce diced tomatoes (1/2 can)
1/2 cup Water
8 Black Olives
1 slice sprouted whole-grain bread

Steps:

Turn the Instant Pot® on. Choose the Sauté program and the More setting.
While the Instant Pot® is heating, coat the chicken with the flour, black pepper, salt and Italian seasoning.
When the Instant Pot® is hot, add 1 teaspoon of the olive oil. Heat for 20 seconds, then add the chicken breast. Cook for about 3 minutes on either side or until it begins to brown. Remove the chicken.
Add the remaining olive oil, carrot, and celery and cook for 2 minutes. Add the garlic and cook for an additional 30 seconds. Add the vinegar and stir well, incorporating any food that has stuck to the bottom of the pot.
Turn the Sauté program off. Return the chicken to the pot and pour in the tomatoes and water. Add the olives.
Close the lid and the vent. Select the meat and Stew program and cook for 10 minutes.
Serve in a bowl along with bread for dipping into the sauce.

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