Category: Chicken

4-Ingredient Salt Baked Chicken

By , November 30, 2016

5 mins prep + 4 ingredients to make this Easy Instant Pot Salt Baked Chicken Recipe!

Tender & juicy chicken bursting with savory fragrance & flavors.

A budget, comfort dish full of chicken deliciousness!

Have fun cooking! :)

Full Printable Recipe & Cooking Tips: Salt Baked Chicken

 

 

Cola Chicken Wings

By , November 28, 2016

Make this Easy Instant Pot Cola Chicken Wings Recipe in 25 mins! Don’t even need to marinate.

Flavorful chicken wings are great for quick & easy dinners, parties, picnics, BBQ or snacks.

Grab them quick or they’ll be gone! Have fun cooking :)

Full Printable Recipe & Cooking Tips: Instant Pot Cola Chicken Wings

 

Chicken Adobo

By , November 25, 2016

10 mins prep to make this Filipino signature Instant Pot Chicken Adobo.

A burst of sweet, savory, & sour flavors wrapped with a kick of spice.

Frugal, super easy to make (no marinating ahead), and perfect over rice.

Have fun cooking~ :)

Full Printable Recipe & Cooking Tips: Instant Pot Chicken Adobo

 

Teriyaki Chicken and Rice (Pot-in-Pot)

By , November 9, 2016

Have you heard of the Pot-in-Pot (PIP) method used in the Instant Pot?

This convenient trick is a lifesaver! You can cook rice & main dish separately in the Instant Pot at the same time.

See PIP in action through this Easy Instant Pot Teriyaki Chicken and Rice Recipe Video.

You’ll love the sweet & savory teriyaki sauce brushed on the moist & tender chicken over perfectly cooked Japanese rice. Enjoy :)

Full Printable Recipe & Cooking Tips: Instant Pot Chicken and Rice

 

Portuguese Chicken and Rice (Pot-in-Pot)

By , November 7, 2016

Have you heard of the Pot-in-Pot (PIP) method used in the Instant Pot?

This convenient trick is a lifesaver! You can cook rice & main dish separately in the Instant Pot at the same time.

See PIP in action through this Instant Pot Portuguese Chicken and Rice Recipe Video.

You’ll love this comforting classic favorite from Macau. Enjoy~

Full Printable Recipe & Cooking Tips: Portuguese Instant Pot Chicken and Rice

 

Honey Garlic Chicken Wings

By , November 7, 2016

Make this Easy Instant Pot Chicken Wings Recipe with only 10 mins prep!

These flavorful & tender honey garlic chicken wings are perfect for quick dinners.

You can also make a big batch for parties, picnics, or BBQ.

Have fun cooking with your Instant Pot! :)

Full Printable Recipe & Cooking Tips: Instant Pot Chicken Wings

 

Chicken Stock

By , November 4, 2016

Making homemade chicken stock has never been this easy and quick!

Make this Easy Instant Pot Chicken Stock with 10 real, whole ingredients and 10 minutes preparation.

Have fun cooking with your Instant Pot! :)

Full Printable Recipe & Freezing Tips: Instant Pot Chicken Stock

 

Crispy Chicken with Homemade Gravy

By , November 2, 2016

Wondering whether we can make fried chicken in the Instant Pot?

As much as we love fried chicken, Instant Pot is not the same as a pressure fryer. Please do not attempt to make pressure-fried chicken in the Instant Pot.

However, we can satisfy some of our fried chicken cravings with this crispy Instant Pot Chicken Recipe that makes a rich & flavorful homemade chicken gravy.

Full Printable Recipe & Cooking Tips: Crispy Instant Pot Chicken

 

Chicken Noodle Soup

By , November 2, 2016

Learn how to make Instant Pot Chicken Noodle Soup with this short recipe video.

Made with real, whole food. No butter and true to the classics with no extra sauces.

Healthy, simple, and soothing. Like a warm hug on a cool day. Enjoy~ :)

Full Printable Recipe & Cooking Tips: Instant Pot Chicken Noodle Soup

 

Chicken vegetable curry soup

By , October 31, 2015

Chicken vegetable curry soup

Submitted by Ezzie B.

Chicken vegetable curry soup

1 can Thai kitchen lite coconut milk
3 cans water (help get out all the coconut milk)
2 portions of Golden Curry sauce mix (about 1/3 of the brick)
1 tsp ground ginger (I have a big container of it but put it into small containers)
12 oz. frozen blend of broccoli, carrots, sugar snap peas, & water chestnut mix
6 oz frozen okra (to thicken the soup)
6 oz cooked chicken breast & chicken thigh meat chopped

Put all ingredients in the Instant Pot. Push “Soup” setting. Stir well when done. This is a lite soup with great flavor profile. Perfect for lunch!

Spicy Chicken and Tomato Soup

By , September 20, 2015

Submitted by Jeff S.

Ingredients:

1/2 teaspoon ground cumin
1 (15.5-ounce) *can navy beans, rinsed and drained
1 (14.5-ounce) *can no-salt-added stewed tomatoes
1 (14-ounce) *can fat-free, less-sodium chicken broth
1 chipotle chile, canned in adobo sauce, finely chopped
2 cups chopped cooked chicken breast (about 1/2 pound)
1 tablespoon extra virgin olive oil
1/2 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro

* note: dry beans cook in about 30 minutes in the Instant Pot, can be cooked ahead, or partially cooked before adding remaining ingredients.

Preparation:

Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Partially mash tomatoes and beans with a potato masher. Stir in chicken; cook 2 minutes or until thoroughly heated. Remove from heat; stir in oil. Place 1 1/4 cups soup in each of four bowls. Top each serving with 2 tablespoons sour cream and 1 tablespoon cilantro.

Spicy Honey BBQ Wings

By , September 9, 2015

Submitted by Noel


Ingredients:

2 lb frozen wings

PRESSURE COOKER SAUCE:
2 lb wings
¾ cup honey BBQ sauce
½ cup apple juice
½ tsp cayenne
1 tsp black pepper
1 tsp crushed red pepper
2 tsp paprika
½ tsp basil
½ cup water
½ cup brown sugar

BASTING SAUCE:
¾ cup honey BBQ sauce
½ cup apple juice
½ tsp cayenne
1 tsp black pepper
1 tsp crushed red pepper
2 tsp paprika
½ tsp basil
½ cup brown sugar
½ tsp liquid smoke

Combine pressure cooker sauce and 2 lb frozen wings into pressure cooker. Cook on high pressure for 10 minutes. Natural pressure release or quick release. Put wings on baking sheet, baste with basting sauce, broil in oven for 7 minutes. Turn wings over to the other side with tongs, baste, broil for 7 minutes. Turn wings over, baste, broil for 1-2 minutes. Turn wings over, baste, broil for 1-2 minutes. That’s it!

I like to save the pressure cooker sauce in a container and reuse it the next time I make these wings.

Enjoy!

Thai Lime Chicken

By , September 9, 2015

Submitted by Christina P.
Inspired by Clean Eating magazine’s Thai Dipping Sauce recipe

Ingredients:

2 lbs. boneless skinless chicken thighs
1 c lime juice
1/2 c fish sauce
1/4 c olive oil
2 T coconut nectar
1 t grated fresh ginger
1 t chopped fresh mint
2 t chopped fresh cilantro

Instructions:

Rinse chicken breasts and trim excess fat. Place in bottom of instant pot. Combine all remaining ingredients in a mason jar and shake well. Pour over chicken. Select “poultry” Instant Pot setting and reduce time to 10 minutes. Use quick release lid setting when done. Drain excess liquid and enjoy!

Manny’s Awesome Party Pasta Dish

By , August 25, 2015

Manny N.
————————-
Ingredients:
2 Chicken Breasts cut into slim strips ¼” by 1” approximately, about 2 Lbs. / 907 grams
1 can of cream of mushroom soup 10.5 oz / 298 grams
3 tbs butter
1 tbs virgin olive oil
2 cups of chicken stock
1 green bell pepper chopped 6 oz / 170 grams
1 medium size sweet onion chopped 7.5 oz / 213 grams
1 jalapeño pepper chopped 1.2 oz / 34 grams
1 can Ro*TEL Diced tomatoes Regular or Hot 10 oz / 283 grams, I used Hot
½ tsp granulated garlic
¼ tsp fresh ground pepper
2 cups of shredded cheddar cheese
8 oz / 226 grams Velveeta cheese
1 tsp of Worcestershire Sauce
1 package of spaghetti pasta 16 oz / 455 grams

Directions:
Turn on the electric pressure cooker and set it to sauté mode, if not you can do this on a pan on the stove. Add the butter and the olive oil and when it gets hot add the chicken and sauté for about 10 minutes.
If you cooked in on the stove put it back in the pressure cooker including the liquid on the pan. Now, cut the spaghetti pasta into about ¼ of the size of the original sticks (I know Italians will kill me for this but it is the only way to cook it in the IP) and add it to the pot on top of the chicken then add the rest of the ingredients on top of the pasta except for the cheese and close the lid. Cook in steam mode for 6 minutes and then do a quick release.
Add the cheese and stir until everything is well mixed.

Enjoy with garlic bread toasts and a glass of your favorite wine!

Kimberly’s Taco Soup

By , June 6, 2015

Kimberly’s Taco Soup

Four bone-in chicken thighs (skin removed)
1 cup frozen corn
1 cup black beans (I had frozen ones that I’d done in my crockpot)
1 cup salsa
1 cup chicken broth (or as much as you want to thin your soup)
2 tbsp taco seasoning (I make my own)
1/2 medium onion, diced
1/4 cup diced sweet pepper (colour of your choice)
1 tsp coconut oil

On Sauté, melt the oil and add the onion and pepper. After a few minutes add the chicken, brown on both sides.

Add remaining ingredients, put the lid on and use “soup” setting for four minutes. Remove chicken, let it cool enough so you can remove the bones, then shred and put back in the pot.

Serve with a bit of shredded cheddar and sour cream on top and a few nacho chips (I used homemade creme fraiche instead of sour cream, SO easy!).

Homemade Dog Food

By , May 28, 2015

Homemade DOG Food submitted by Anita W.

1 1/3 cup brown rice
1/4 cup green lentils
1 large potato, cubed
1 sweet potato, cubed
handful of kale or chard stems or several whole leaves, chopped several sprigs of parsley, chopped or 1 cube frozen
1/2 tsp salt, preferably sea salt
1/4 tsp turmeric powder
3 1/2 cups water
1 chicken leg quarter
optional: 1 chicken liver or other giblet

Combine all ingredients in the pressure cooker pot, laying the chicken on top.
Seal and cook on high pressure for 23 minutes. Allow pressure to release naturally.
Pull the chicken from the bone and mix it back into the cooked rice. Refrigerate.

Serving size depends on the nutrition requirements of your dog. I feed this as one of 2 meals daily to my black lab and it makes about 5 servings. At nearly 15 years old she is still extremely healthy and I credit that in part to this quality food.

I buy chicken quarters in a 10 pound bag and freeze the pieces individually. It can be added frozen to the pressure cooker.

When fresh parsley is abundant I chop it, pack it in ice cube trays and top them with a bit of water before freezing. I have frozen parsley cubes to add all winter.

Chicken Romano

By , April 28, 2015

Submitted by Jennifer Z, AKA BuzyZGirl as an adaptation of a recipe found in “Miss Vickie’s Big Book of Pressure Cooker Recipes”

an instructional video can be found here: Instant Pot Chicken Romano

Ingredients:

½ cup flour (all-purpose) **
½ tsp salt
½ tsp pepper
6 boneless skinless chicken (I cut mine into bite-sized chunks)
2 tbsp oil
1 onion minced
1 (10-ounce) can tomato sauce
1 tsp vinegar
1 (4-ounce can – I used fresh) sliced mushrooms
1 tbsp sugar
1 tsp garlic – minced
1 tbsp dried oregano
1 tsp dried basil
1 tsp chicken bouillon granules
1 cup Romano cheese

** I did not coat the chicken in flour I added later (I mixed 1 tbsp room temperature butter with 1 tbsp flour into a paste and add to cooked sauce to thicken)

Sauté chicken in oil until chicken starts to brown. Add onion and garlic and cook until they start to become translucent. Add remaining ingredients EXCEPT Romano cheese. Stir to combine ingredients. Secure the Instant Pot lid and ensure the pressure valve is set to pressure. Select the manual option and set timer for 10-minutes. After the 10-minutes is complete and the Instant Pot has moved into the keep warm mode allow 10-minutes to pass and then release pressure by turning the pressure valve to the steam position. Remove lid and add Romano cheese and stir. At this point I added the butter-flour paste-mixture to thicken sauce. Serve over pasta, rice, or enjoy on its own.

Chicken soup in Instant Pot

By , January 17, 2015

Submitted by Busyzgirl

Ingredients

  • Two frozen boneless skinless chicken breasts –
  • Four washed medium size diced potatoes (I did not peel you can if you want)
  • Three peeled carrots chopped into similar size as potatoes for even cooking time
  • Half a large onion diced
  • Four cups of water and chicken concentrate/bullion of your choice to equal 32 ounces – or if you have it use chicken stock
  • Salt and pepper to taste (flavors will intensify while under pressure)

Instructions:

  • Turn on Instant Pot to Manual and set timer for 35-minutes.
  • Let Instant Pot depressurize for 15-minutes then release pressure. Open when all pressure is released stir and enjoy.

This is by no means the only way to make Chicken soup – this is how I chose to make it today as an experiment. When I cook on the stove for up to three hours I use a different recipe.

Filipino Chicken Adobo Recipe

By , February 20, 2014

Submitted by Jessica R.

I basically looked “Balsamic Chicken Thighs” http://instantpot.com/balsamic-chicken-thighs/ for just the COOKING TIMES and used the recipe found here http://www.foodnetwork.com/recipes/filipino-chicken-adobo-recipe.html.

If you are too lazy to read the links above then you basically need the following ingredients:

Ingredients:

  • 4 -5 lbs. chicken thighs
  • 1/2 cup white vinegar
  • 1/2 cup soy sauce
  • 4 cloves garlic, crushed
  • 1 tsp. black peppercorns
  • 3 bay leaves

Instructions:

1) Set your Instant Pot to the Poultry setting and add the chicken and all ingredients. You do not have to saute anything.

2) Close the lid, and cook for 15 minutes.

3) Serve with white Jasmine rice, Calrose white rice or at my house we serve with Nishiki white rice. (You can buy Calrose or Nishiki at Amazon or Asian market).

You can also use chicken breasts but my mom would use a mixture of drumstick, thighs, breasts with bone in it. Unfortunately I do not know the cooking times for this in the instant pot.

Chicken & Dumplings

By , December 22, 2013

Chicken n Dumplings Crock Pot 300x169 Chicken & DumplingsSubmitted by Jill P.

Ingredients:

  • 4 Boneless-Skinless Chicken Breasts(whole)
  • 1 Can Condensed Cream of Celery Soup
  • 1 Can Condensed Cream of Chicken Soup
  • 1 Onion Chopped
  • Celery Chopped
  • Carrots & Parsnips (Large Chunks)
  • 4 T Butter
  • Chicken Broth
  • Marjoram & Thyme
  • Ground Pepper
  • Frozen Peas
  • 2 Cans Refrigerated Buttermilk Biscuits (or a package of Mary B’s Dumplings)

Directions:

Place Butter, Chicken Breast, Condensed Soups, Onion, Celery, Carrots, Parsnips, herbs & seasoning into Instant Pot and then Cover with Chicken Broth (a minimum of 14 oz up to 30 oz).

Cook on Poultry Setting (for default time). Turn off, let pressure reduce & open carefully. Use 2 Forks to shred Chicken meat. I have also used a combination of Chicken Breast & Thigh Meat in this recipe.

Add Biscuits that have been quartered or cut into sixes (or add dumplings that have been cut into preferred sizes). I actually used a half a package of Mary B’s dumplings & 1 Can of Biscuits. If you like light fluffy dumplings use the biscuits if you like doughy dumplings use Mary B’s. Add frozen peas. Replace lid & set on Meat/Stew (for default time). Turn off & let pressure reduce. Scoop out & enjoy!