WHOLE CHICKEN PRESSURE COOKER RECIPE RECIPES

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GRANDMA'S PRESSURE-COOKER CHICKEN NOODLE SOUP RECIPE: …



Grandma's Pressure-Cooker Chicken Noodle Soup Recipe: … image

I've made this soup weekly since I modified my grandma's recipe for the pressure cooker. Chicken soup, especially this one, is quick to make and budget-friendly for any large family. —Tammy Stanko, Greensburg, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 servings.

Number Of Ingredients 9

2 teaspoons olive oil
4 bone-in chicken thighs
2 medium carrots, peeled, sliced into 1/2-inch pieces
1-1/2 celery ribs, sliced into 1/2-inch pieces
6 cups reduced-sodium chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 package (8 ounces) uncooked fine egg noodles, cooked
Chopped fresh parsley, optional

Steps:

  • Select saute setting on a 3- or 6-qt. electric pressure cooker and adjust for medium heat; add oil. Brown the chicken thighs. Press cancel. Add carrots, celery and broth to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure., Stir in salt and pepper. Evenly divide noodles among 4 serving bowls; top each bowl with 1 chicken thigh and top with broth. If desired, sprinkle with parsley.

Nutrition Facts : Calories 389 calories, FatContent 29g fat (5g saturated fat), CholesterolContent 112mg cholesterol, SodiumContent 1262mg sodium, CarbohydrateContent 25g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 31g protein.

PRESSURE-COOKER WHITE BEAN CHICKEN CHILI RECIPE: HOW TO ...



Pressure-Cooker White Bean Chicken Chili Recipe: How to ... image

My sister shared this chili recipe with me. The jalapeno adds just enough heat to notice but not too much for my children. —Kristine Bowles, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Lunch

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 6 servings (1-1/2 qt.).

Number Of Ingredients 13

3/4 pound boneless skinless chicken breasts, cut into 1-1/4-inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon ground cumin
2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
2-1/2 cups chicken broth, divided
1-1/2 cups shredded cheddar cheese
Optional toppings: sliced avocado, quartered cherry tomatoes and chopped fresh cilantro

Steps:

  • Toss chicken with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Heat 1 tablespoon olive oil. Add chicken; brown on all sides. Remove chicken., Add remaining oil to pressure cooker. Saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Press cancel. Return chicken to pressure cooker., In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and remaining whole beans and broth into chicken mixture., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. Stir before serving. Sprinkle with cheese; add toppings if desired.

Nutrition Facts : Calories 343 calories, FatContent 16g fat (6g saturated fat), CholesterolContent 61mg cholesterol, SodiumContent 897mg sodium, CarbohydrateContent 24g carbohydrate (1g sugars, FiberContent 6g fiber), ProteinContent 24g protein.

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