RANCH CHICKEN THIGHS INSTANT POT RECIPES
DUO CRISP + AIR FRYER – CREAMY KETO CHICKEN RANCH SOUP – INSTANT POT RECIPES
This creamy chicken soup rendition is loaded with veggies, bacon and lots of cheesy goodness.
Provided by Instant Brands Culinary Team
Prep Time 20 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Add bacon to inner pot of Instant Pot Duo Crisp + Air Fryer. With lid off, Select Saute and then set to High Temperature. Cook, uncovered, for 5 to 7 minutes or until fat begins to render and bacon is crispy. Transfer bacon to paper towel-lined plate; set aside.
- Stir in onion, celery and garlic; saute for 3 to 5 minutes or until vegetables start to soften. Sprinkle with ranch seasoning mix.
- Slowly stir in broth with wooden spoon, scraping up any brown bits from bottom of pan. Add chicken thighs, butternut squash, cauliflower rice, zucchini and cabbage.
- Press Cancel. Place lid on pot and lock in place to seal. Select Pressure Cook/Manual setting on High Pressure for 8 minutes.
- When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.
- Stir in cream. With lid off, Select Saute and set to MEDIUM Temperature. Cook for 2 to 3 minutes or until soup is simmering.
- Press Cancel. Select Warm setting. Gradually stir in handfuls of Cheddar and cubes of cream cheese until cheese is melted.
- Garnish soup with reserved bacon and green onions.
EASY INSTANT POT STICKY CHICKEN THIGHS RECIPE | DIETHOOD
Tender, deliciously juicy, fall-off-the-bone chicken thighs prepared in the Instant Pot with a sweet and savory sticky sauce. A delicious chicken thighs recipe that’s easy to make and tastes amazing!
Provided by Katerina | Diethood
Categories Dinner
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6
Number Of Ingredients 14
Steps:
- Set Instant Pot to sauté mode.
- Heat 1 tablespoon olive oil in the Instant Pot.
- Season chicken thighs with paprika and ground pepper.
- Add 3 chicken thighs at a time, skin side down, to the Instant Pot; brown all thighs for 2 minutes on each side, or until browned.
- In the meantime, prepare the sauce by whisking together 1 tablespoon olive oil, vinegar, brown sugar, honey, soy sauce, Worcestershire sauce, hot sauce, minced garlic, and ground ginger.
- Arrange all chicken thighs on the bottom of the Instant Pot.
- Pour the prepared sticky sauce over the chicken thighs. Stir the chicken around so they are coated on all sides.
- Lock the lid and pressure cook on HIGH (OR Poultry Mode) for 20 minutes.
- Turn off the pot and allow to release the pressure, about 5 minutes.
- Transfer chicken thighs to a serving plate.
- To thicken the sauce (optional), scoop out 1/4 cup of the liquid and whisk a tablespoon of cornstarch in it.
- Set the Instant Pot to sauté mode and stir in the cornstarch mixture into the sauce in the instant pot; cook for 2 minutes or until thickened.
- Serve the sauce separately or pour it over the chicken.
- Sprinkle chicken with sesame seeds and chopped cilantro; serve.
Nutrition Facts : ServingSize 1 thigh, Calories 433 kcal, CarbohydrateContent 17 g, ProteinContent 25 g, FatContent 30 g, SaturatedFatContent 7 g, CholesterolContent 142 mg, SodiumContent 633 mg, FiberContent 1 g, SugarContent 14 g
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