ROTISSERIE RECIPIES RECIPES

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BETTER-THAN-TAKEOUT ORANGE CHICKEN – INSTANT POT RECIPES



Better-Than-Takeout Orange Chicken – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 - 6 servings

Number Of Ingredients 8

2 lbs boneless (skinless chicken thighs)
1/2 cup BBQ sauce (preferably brown sugar flavored)
1/3 cup orange juice
2 tbsp soy sauce
2 tsp cornstarch
2/3 cup orange marmalade
2 cups Cooked rice
Chopped green onions and sesame seeds for garnish

Steps:

  • Combine chicken, BBQ sauce, orange juice and soy sauce in the pot and stir to combine.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  • When the time is up, quick-release the remaining pressure.
  • Carefully remove the chicken from the pot to a cutting board and cut into bite-sized chunks.
  • Remove 1/4 cup of cooking liquid and mix with cornstarch.
  • Stir cornstarch slurry, chicken and orange marmalade into the pot for 5-6 minutes until sauce has thickened, returning to SAUTE mode as needed.
  • Serve over cooked rice garnished with green onions and sesame seeds.

CREAM OF MUSHROOM SOUP - DELICIOUS HEALTHY RECIPES MAD…



Cream of Mushroom Soup - Delicious Healthy Recipes Mad… image

A velvety, creamy mushroom soup that is low in fat, yet rich in flavor. Perfect for lunch with a sandwich on the side, or makes a lovely first course for dinner.

Provided by Gina

Categories     Soup

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 5

Number Of Ingredients 7

3 tbsp flour
4 cups water
4 tsp Better than Bouillon Chicken (or 2 chicken bouillon cubes)
5 oz shiitake mushrooms (sliced)
8 oz baby bella (sliced)
1 celery stalk
1 tbsp light butter (optional)

Steps:

  • Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.
  • Add celery, mushrooms, chicken bullion and butter and bring to a boil.
  • Cover and simmer until vegetables are soft, about 20 minutes.
  • Remove celery and a cup of soup and place in a blender, blend until smooth, then return it to the pot and simmer a few minutes.

Nutrition Facts : ServingSize 1 1/4 cup, Calories 65 kcal, CarbohydrateContent 11 g, ProteinContent 3 g, FatContent 2 g, CholesterolContent 4 mg, SodiumContent 571 mg, FiberContent 1 g, SugarContent 3 g

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