PRESSURE COOKER SEAFOOD BOIL RECIPES
POWER PRESSURE COOKER XL RECIPES - I REALLY LIKE FOOD!
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
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.
LOW COUNTRY BOIL RECIPE: HOW TO MAKE IT
Ideal for camping and relaxing trips to the beach, this crowd-pleasing low country boil includes a combination of shrimp, crab, sausage, corn and potatoes. —Mageswari Elagupillai, Victorville, California
Provided by Taste of Home
Categories Dinner
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven, combine the water, beer, seafood seasoning and salt; add potatoes and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add corn and chorizo; simmer until potatoes and corn are tender, 10-12 minutes longer., Meanwhile, in a small skillet, heat oil. Add the garlic, cumin, cilantro, paprika and pepper. Cook and stir over medium heat for 1 minute., Stir the shrimp, crab legs and garlic mixture into the Dutch oven; cook until shrimp and crab turn pink, 4-6 minutes. Drain; transfer seafood mixture to a large serving bowl. Serve with condiments of your choice.
Nutrition Facts : Calories 500 calories, FatContent 20g fat (5g saturated fat), CholesterolContent 212mg cholesterol, SodiumContent 1318mg sodium, CarbohydrateContent 41g carbohydrate (6g sugars, FiberContent 5g fiber), ProteinContent 40g protein.
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- Once cooked and the meat is tender, remove the meat and place in a dish. Shred with two forks, and reserve the liquid for later (discard the bay leaf). Return the shredded meat to the pot, add 1/2 teaspoon salt or to taste, 1/2 tsp cumin and 1 1/2 cups of the reserved liquid.
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Total Time 2 hours 30 minutes
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Calories 456 per serving
- Meanwhile, whisk the cornstarch and water together. When the liquid has reduced, slowly whisk in the cornstarch mixture. Continue to boil until the gravy thickens. Turn off the pressure cooker, and then season the gravy to taste with additional salt, pepper, or spices. (For a creamier gravy, add a small splash of cream.)
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Reviews 5.0
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