SOUS VIDE SNAP PEAS RECIPES

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INSTANT DUTCH OVEN – FAMILY CHICKEN DINNER – INSTANT POT ...



Instant Dutch Oven – Family Chicken Dinner – Instant Pot ... image

Provided by Instant Brands Culinary Team

Prep Time 30 minutes

Cook Time 1 hours

Yield 1 chicken

Number Of Ingredients 13

3-4 lbs whole chicken
1/2 tsp salt
1/2 tsp pepper
1 1/2 lbs small red potatoes (cut in half)
1 lbs carrots (peeled and cut 1” pieces)
4 shallots (peeled and cut in half)
3 garlic cloves (minced)
3 sprigs of fresh thyme
1 cup chicken broth
1 bay leaf
2 tbsp unsalted butter
half of a lemon (freshly squeezed)
1 tbsp fresh parsley (minced)

Steps:

  • Pat chicken dry with paper towel and season with salt and pepper.
  • Select SEAR/SAUTE and set the time to 30 minutes. Press START.
  • When preheating has completed, add 1 tbsp of oil into the cooking vessel. Place chicken breast side down in the pot and sear until browned for 5 minutes. Flip the chicken breast side up and brown the second side for 5 minutes, then transfer to a plate.
  • Add potatoes, carrots, shallots and ½ tsp salt. Cook until vegetables start to develop browning, and onion start to soften. Stir occasionally for about 7 minutes.
  • Add garlic and thyme sprigs and cook for 30 seconds, until fragrant.
  • Add chicken broth and bay leaf. Stir well scraping up any browned bits from the bottom.
  • Press CANCEL.
  • Place chicken, breast side up, on top of the vegetables and add the juices from the plate the chicken was resting on.
  • Place lid on. Select MANUAL MODE 2 – 350F and set time to 60 MINUTES. Press START.
  • After cooking has completed, use a meat thermometer to check that the internal temperature of the chicken breast has reached to 165F.
  • Transfer chicken to a cutting board and let rest for 15 minutes.
  • Using a slotted spoon, transfer the vegetables to a serving platter and cover with foil to keep warm.
  • In the cooking vessel, discard the bay leaf and remove the thyme stems. Skim any fat from the surface of the liquid in the pot.
  • Select SEAR/SAUTE and set the time to 20 minutes. Press START. Simmer and reduce the liquid for about 5 minutes, until thickened.
  • Press CANCEL.
  • Whisk in butter and freshly squeezed lemon juice and season with salt and pepper to taste. Pour into gravy boat for serving.
  • Sprinkle parsley over the vegetables, carve the chicken and serve with lemon gravy.

INSTANT POT SPICY TURKEY CHILI | KAREN'S KITCHEN STORIES



Instant Pot Spicy Turkey Chili | Karen's Kitchen Stories image

This light and spicy turkey chili recipe, made in the Instant Pot or a stove top pressure cooker, is wonderful served in bowls with toppings, used as a dip with corn tortilla chips, and eaten with flour tortillas.

Provided by Karen's Kitchen Stories

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Number Of Ingredients 19

2 tablespoons olive oil
1 pound ground turkey
80 grams (1/2 cup) yellow onion, diced
80 grams (1/2 cup) red onion, diced
75 grams (1/2 cup) diced red bell pepper
75 grams (1/2 cup) red bell pepper
3 large cloves garlic, minced
1 tablespoon dried Mexican oregano
4 teaspoons chili powder
1 tablespoon Worcestershire sauce
1/4 teaspoon ground cumin
1/8 teaspoon ground clove
1 teaspoon dark brown sugar
2 cups chopped fresh tomatoes
1 (16 ounce) can red kidney beans, rinsed and drained
2 teaspoons kosher salt
1 cup low sodium chicken stock
1 tablespoon dry Jiffy Cornbread muffin mix
Shredded cheddar cheese, cilantro, and sour cream for garnish

Steps:

  • Heat the olive oil in the pressure cooker using the sauté function and add the ground turkey. Cook the turkey until lightly browned, 3 to 6 minutes.
  • Add the onions, peppers, garlic, herbs, and spices, continuing to stir until all of the ingredients, with the exception of the garnishes, are added.
  • Turn off the sauté function, and add the lid to the pot.
  • Cook the ingredients on high pressure for 10 minutes. Let the pressure release naturally for 7 minutes, and then use auto-release
  • Add the tablespoon of cornbread mix to the chili and cool over sauté until the chili has thickened.

Nutrition Facts : Calories 522.95, FatContent 30.82, SaturatedFatContent 8.05, CarbohydrateContent 27.01, FiberContent 6.38, SugarContent 8.27, ProteinContent 37.30, SodiumContent 1059.46, CholesterolContent 130.99

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