Pressure Cooker Chicken Recipe
1. Italian Chicken Soup
- 1/2 bone-in chicken breast – skin removed
- 1 cup mild salsa
- 16-ounce fresh spinach leaves
- 15-ounce chickpeas
- 3 cups chicken stock
- 4 Italian turkey sausage links – casings removed
- 1 medium onion
- 3 cloves garlic
- 1 or 2 cup pearl barley
- 1 cup green lentils
- 2 teaspoons olive oil
- 1 or 2 cups chopped fresh parsley
- First, heat a teaspoon of olive oil in a pressure cooker carefully over medium temperature.
- Then mix the sausage meat, cook it until appropriately browned, splitting it into the crumbles.
- Separate the sausage to a plate and drain the oil.
- Mix another teaspoon of olive oil to the pressure cooker; cook the garlic and onion until the onion is transparent.
- Then add the barley and stir it for 3 minutes.
- Put back the sausage to the pressure cooker.
- Mix the parsley, lentils, chicken, and chicken stock into the cooker, mixing enough stock to cover the chicken thoroughly.
- Close the cover properly; put the pressure regulator on the vent pipe.
- Take the stove to full pressure over high temperature (this may take 14 or 15 minutes).
- Then decrease the warmth to medium-high; cook it for 10 minutes. The pressure regulator should keep a slow, steady rocking changing; balance the heat if needed.
- Remove pressure cooker from temperature; use the quick-release following manufacturer’s directions or allow the pressure to drop on its own.
- Open the cooker and take out the chicken; shred the meat and put it back into the soup.
- Add spinach, garbanzo beans, and salsa; mix to blend and heat it spontaneously before serving.
Nutrition Facts (For Per Serving): calories: 245; fat: 3.3g; carbohydrates: 37.3 g; protein: 17.4 g; cholesterol: 16 mg; sodium: 527 mg.
2. Salsa Lime Rice and Chicken
- 1 cup uncooked jasmine rice
- 2 frozen chicken breasts – skinless and boneless
- 1 cup tomato sauce
- 1 cup of salsa
- 3 tablespoons pure olive oil
- 1 or 2 cups of lime juice
- 1 teaspoon ground black pepper
- A cup of water
- 1 teaspoon salt
- A teaspoon garlic salt
- 1 or 2 cups Mexican cheese blend – shredded
- First, mix the olive oil, salt, salsa, lime juice, garlic salt, chicken breasts, pepper, and tomato sauce into a pressure cooker.
- Then seal the pressure cooker properly and take it to increase pressure according to manufacturer’s instructions; cook the chicken properly till it is pink in the middle – 10 minutes for thin frozen breasts and 15 min or 16 min for thick frozen breasts.
- When using an instant-read thermometer, inserted into the middle of the meat, achieve at least 160 degrees F of temperature.
- Release the pressure spontaneously according to the manufacturer’s instructions.
- Open the pressure cooker; transfer the chicken to a dish using tongs.
- Then spoon 1 or 2 of the remaining broth of the chicken; then top it with the Mexican cheese.
- After that, stir the rice properly into the remaining broth in the pressure cooker.
- Mix sufficient water to the same cups of liquid.
- Finally, seal the cooker and take it properly to increase pressure according to the manufacturer’s instructions; cook it for 15 minutes.
- Let the pressure release spontaneously.
- Then serve the rice nicely with the chicken.
Nutrition Facts (For Per Serving): calories: 403; fat: 16.8g; carbohydrates: 44.2 g; protein: 19 g; cholesterol: 45 mg; sodium: 1318 mg.
3. Barbeque Chicken
- 1 or 2 cup chili sauce
- 2 tablespoons vinegar
- 2-pound chicken thighs – skinless and boneless
- 1 teaspoon ground paprika
- Salt and ground black pepper
- 1 onion – minced
- 1 or 2 cups of water
- First, heat the pressure cooker over medium temperature; cook the chicken until it browned properly, 4 to 5 minutes each side.
- Then sprinkle salt, paprika, and pepper onto the chicken.
- After that, combine the water, onion, chili sauce, and vinegar in a dish; pour it over the chicken.
- Finally, coat the pressure cooker with its lid and cook it according to the manufacturer’s directions, about 18 minutes.
- Remove from temperature and release the pressure through the natural release process; open the pressure cooker securely.
Nutrition Facts (For Per Serving): calories: 218; fat: 11.9g; carbohydrates: 7 g; protein: 19.8 g; cholesterol: 71 mg; sodium: 313 mg.