PRESSURE COOK CHICKEN BREASTS RECIPES

Name: Pressure-Cooker Chicken Tortilla Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10 servings.
Cuisine: North America, Mexican
Ingredients: 1 tablespoon canola oil; 1 medium onion, chopped; 3 garlic cloves, minced; 1 pound boneless skinless chicken breasts; 1 carton (32 ounces) reduced-sodium chicken broth; 1 can (15 ounces) black beans, rinsed and drained; 1 can (14 ounces) fire-roasted diced tomatoes; 1-1/2 cups frozen corn; 1 tablespoon chili powder; 1 tablespoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup minced fresh cilantro; Optional: Crumbled tortilla chips, chopped avocado, jalapeno peppers and lime wedges

PRESSURE-COOKER CHICKEN TORTILLA SOUP RECIPE: HOW TO M…

Pressure-Cooker Chicken Tortilla Soup Recipe: How to M… image

Your family will thank you for this pressure cooker chicken tortilla soup! Leftovers taste amazing the next day. —Karen Kelly, Germantown, Maryland

Provided by Taste of Home

Categories Dinner Lunch

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 10 servings.

Number Of Ingredients 15

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
3 garlic cloves, minced
1 pound boneless skinless chicken breasts
1 carton (32 ounces) reduced-sodium chicken broth
1 can (15 ounces) black beans, rinsed and drained
1 can (14 ounces) fire-roasted diced tomatoes
1-1/2 cups frozen corn
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup minced fresh cilantro
Optional: Crumbled tortilla chips, chopped avocado, jalapeno peppers and lime wedges

Steps:

Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Add the next 10 ingredients. Stir. Lock lid; close pressure-release valve. , Adjust to pressure-cook on high for 8 minutes. Allow pressure to naturally release for 12 minutes, then quick-release any remaining pressure., Remove chicken from the pressure cooker. Shred with 2 forks; return to pressure cooker. Stir in cilantro. If desired, serve with toppings.

Nutrition Facts : Calories 141 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 580mg sodium, CarbohydrateContent 15g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 14g protein. Diabetic Exchanges 2 lean meat

POWER PRESSURE COOKER XL RECIPES - I REALLY LIKE FOOD!

Power Pressure Cooker XL Recipes - I Really Like Food! image

This is one of the most popular Power Pressure Cooker XL chicken recipes, as it takes two simple items and combines them for a very filling meal tatn most of the family should love.

Provided by Pauline

Number Of Ingredients 11

Ingredients

3 boneless skinless chicken breasts
Ground black pepper
1 ¼ cup of chicken broth
2 carrots, (diced)
1 tsp of paprika
1 tsp of dried oregano
2 cloves of garlic, (minced)
1 cup of white rice
Kosher salt
1 tbsp of extra Virgin olive oil
1 red bell pepper, (chopped)

Steps:

Set your pressure cooker to sauté. Add in the oil and onion and allow the onion to cook for three or four minutes, until it is soft.
Add in oregano, garlic, and paprika and cook for about a minute, until they become fragrant.
Add in rice and broth and then salt and pepper to season. Stir these into your pressure cooker. Add in chicken, carrots, and bell peppers. Mix and season with salt and pepper generously.
Close the lid on your pressure cooker and set to pressure cook. Cook for 8 minutes on high. After the food is done cooking, allow the pot to naturally decompress for about 10 minutes before relieving the pressure. Then, take off the lid and shred the chicken.

More about "pressure cook chicken breasts recipes"

PRESSURE-COOKER CHICKEN TORTILLA SOUP RECIPE: HOW TO M…

Your family will thank you for this pressure cooker chicken tortilla soup! Leftovers taste amazing the next day. —Karen Kelly, Germantown, Maryland
From tasteofhome.com
Reviews 4.3
Total Time 40 minutes
Category Dinner, Lunch
Cuisine North America, Mexican
Calories 141 calories per serving

Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Add the next 10 ingredients. Stir. Lock lid; close pressure-release valve. , Adjust to pressure-cook on high for 8 minutes. Allow pressure to naturally release for 12 minutes, then quick-release any remaining pressure., Remove chicken from the pressure cooker. Shred with 2 forks; return to pressure cooker. Stir in cilantro. If desired, serve with toppings.

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POWER PRESSURE COOKER XL RECIPES - I REALLY LIKE FOOD!

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Close the lid on your pressure cooker and set to pressure cook. Cook for 8 minutes on high. After the food is done cooking, allow the pot to naturally decompress for about 10 minutes before relieving the pressure. Then, take off the lid and shred the chicken.

See details

PRESSURE-COOKER CHICKEN TORTILLA SOUP RECIPE: HOW TO M…

Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Add the next 10 ingredients. Stir. Lock lid; close pressure-release valve. , Adjust to pressure-cook on high for 8 minutes. Allow pressure to naturally release for 12 minutes, then quick-release any remaining pressure., Remove chicken from the pressure cooker. Shred with 2 forks; return to pressure cooker. Stir in cilantro. If desired, serve with toppings.

See details

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