PAMPERED CHEF QUICK COOKER CHICKEN BREAST RECIPES RECIPES

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PRESSURE COOKER BUTTER CHICKEN - RECIPES | PAMPERED CHEF ...



Pressure Cooker Butter Chicken - Recipes | Pampered Chef ... image

Butter Chicken is a curry of chicken that was developed in the 1950’s by the founder of a restaurant in Delhi, India. It’s known for its spiced tomato, butter and cream sauce. Best served with basmati rice and or naan!

Provided by PAMPEREDCHEF.COM

Yield 6 servings

Number Of Ingredients 18

2 lbs. (1 kg) boneless, skinless chicken breast
½ cup (125 mL) plain whole milk yogurt
1 tbsp (15 mL) coriander
2 tsp (10 mL) smoked paprika
1 tsp (5 mL) cumin
1 tsp (5 mL) turmeric
½ tsp (2 mL) cayenne pepper
4 tbsp (60 mL) butter
½ red onion, finely chopped
6 garlic cloves, pressed
1" (2.5-cm) piece ginger, peeled and finely chopped (about 1 tbsp/15 mL) (see cook’s tip
1 tsp (5 mL) sugar
1 tsp (5 mL) salt
1 can (28 oz./750 g) tomato puree
¾ cup (175 mL) heavy whipping cream
Hot cooked basmati rice
Optional: Chopped cilantro, naan (see cook’s tip)

Steps:

  • Cut the chicken into 1" (2-cm) pieces. Combine the chicken with the yogurt and spices in a large bowl. If you have time, marinate the chicken (see cook’s tip).Set the Quick Cooker to SEAR. Melt the butter, then add the onion, garlic, and ginger. Cook for 3 minutes, stirring occasionally. Add the chicken, sugar, and salt, and stir to combine. Press CANCEL.Stir in the tomato puree. Cook on CHICKEN/POULTRY for 5 minutes, then press CANCEL and manually release the pressure. Stir in the cream.Serve over rice. If you’d like, top with chopped cilantro, and serve with naan.

PRESSURE COOKER CHICKEN PARMESAN PASTA - RECIPES ...



Pressure Cooker Chicken Parmesan Pasta - Recipes ... image

Make Italian night any night of the week with this easy recipe thanks to the Quick Cooker.

Provided by PAMPEREDCHEF.COM

Yield 8 servings

Number Of Ingredients 10

2 tbsp (30 mL) olive oil, divided
1 lb. (450 g) chicken tenderloins, cut into bite-size pieces
3 tbsp (45 mL) Garlic & Herb Rub
1 jar (24 oz. or 650 mL) tomato pasta sauce
2 cups (500 mL) uncooked penne pasta (8 oz./250 g)
1 cup (250 mL) water
1 tbsp (15 mL) butter
¼ cup (50 mL) seasoned panko bread crumbs
1 oz. (30 g) Parmesan cheese, grated (½ cup/125 mL)
¾ cup (175 mL) mozzarella cheese, grated

Steps:

  • Set the Quick Cooker to SEAR press START. Heat 1 tbsp (15 mL) of the oil in the inner pot for 3 minutes. In a small bowl, toss the chicken with the rub to coat.Add half of the chicken and cook uncovered for 5–7 minutes, stirring once, or until the exterior is browned (chicken will not be cooked through). Remove the chicken from the inner pot.* Repeat with the remaining oil and chicken. Press CANCEL.Return the chicken to the Quick Cooker. Add the sauce, pasta, and water. Lock the lid and select the CUSTOM setting. Adjust the time to 5 minutes and press START.When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.Meanwhile, place the butter in a microwave-safe bowl and microwave on HIGH for 30–45 seconds, or until it’s melted. Stir in the panko  and microwave, uncovered, on HIGH for 30–45 seconds, or until the crumbs are lightly toasted; stir. Stir the Parmesan cheese into the pasta.* Top with mozzarella cheese and cover. Let it stand for 3–4 minutes. Top with toasted panko to serve.

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