Category: Poultry

Turkey One Pot Meal

By , December 11, 2016

Make this Easy Instant Pot Turkey One Pot Meal in an hour!

Tender & flavorful Turkey, with smooth & buttery Mashed Potatoes, drizzled with rich Homemade Turkey Gravy – all made in the same pot at the same time!

This is what we call the “3-in-1” One. Pot. Meal.

Made with healthy, simple ingredients from your pantry.

Have fun cooking~ :)

Full Printable Recipe & Cooking Tips: Pressure Cooker Turkey

 

 

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!

Turkey Chili in the Instant Pot

By , August 25, 2015

Jennifer Z. AKA BusyZGirl on youtube
————————-
Hello,
Here is a recipe and video using the Instant Pot using frozen ground turkey resulting in a real time saver and delicious chili.

Ingredients:
1. 1 lb 85% lean ground turkey
2. 4 to 5 ounces water
3. 15 ounces chick peas (or your favorite white bean), previously cooked in your Instant Pot!
4. 1 yellow bell pepper diced (you can add another yellow bell pepper)
5. I medium onion diced
6. 2 – 3 cloves garlic peeled and not chopped 2.5 TBSP chili powder
7. 1.5 tsp cumin
8. 1/8 tsp cayenne
9. 2 cans original rotel
10. One 5.5 ounce can V8
11. 12 ounces water with vegetable stock or 12-ounces vegetable stock

Step 1: add ingredients 1 & 2 into Instant Pot select the manual option, secure the pressure valve for no venting, and set timer for 5-minutes. When time is done allow to rest 5-10 minutes, release pressure and open lid.

Step 2: open Instant Pot and break up the ground turkey add the remaining ingredients select the manual option and set timer for 5-minutes. When time is up allow to rest for 10-15 minutes then release pressure and open lid. Stir and enjoy.

Link to video
https://youtu.be/rnxl4rJg084

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.

Turkey Breast Easiest Ever

By , January 23, 2013

Submitted by Kay A.

Ingredients:

  • 1 frozen turkey breast with frozen gravy packet
  • 1 whole onion

Instructions:

  1. Run water over frozen turkey breast and packet enough to remove the plastic on each. Leave the mesh on the turkey breast.
  2. Place frozen turkey breast, rozen gravy packet and whole onion in Instant Pot. Push poultry button and set minutes to 35. When finished, allow to depressurize for a few minutes. Remove lid, turn turkey breast over. Replace lid, press poultry and set time for 30 minutes. When beeps, allow to fully depressurize. Check internal temperature of turkey breast with meat thermometer. Mine was 180F degrees.
  3. Remove lid.  Check internal temperature of turkey breast with meat thermometer. Mine was 180F degrees.
  4. Remove mesh. Remove turkey and slice. Places slices and turkey gravy into serving dish.

Turkey was tender and better tasting than brining and cooking in oven.

One Pot Chicken in Tomatillo Sauce

By , October 13, 2012

Submitted by Glenn R.


Prep time 10 minutes

Cook time 15 minutes

Ingredients: Serves 4-6

  • 1-2 T olive oil
  • 1 large onion sliced
  • 1 clove garlic crushed (or 1 tsp garlic powder)
  • 1 Kg of boneless/skinless chicken thighs
  • 1 can green chiles (127 ml)
  • 1 handful fresh cilantro or 1 tsp ground coriander
  • 400 gms of tomatillos or salsa verde
  • Salt and Pepper
  • 200 gms Garbanzo beans
  • 400 gms leftover rice
  • 400 gms cheddar cheese
  • 200 ml chopped tomatoes
  • 100 ml black olives

Instructions:

Directions are for Instant Pot 6-in-1 Pressure Cooker.

  • Sauté onions until translucent in  oil.
  • When onions are translucent, sauté garlic for 15 seconds. Add chicken, chiles, cilantro (or coriander), tomatillos (or salsa verde), salt and pepper to taste.
  • Pressure cook on “Poultry” for 8 minutes, leave on keep warm for 3 minutes.
  • Release pressure. Remove chicken and break it up with forks.
  • Add garbanzo beans and rice, sautéing for 1 minute.
  • Return meat to reheat and stir in cheese.
  • Serve as meat course, with refried beans salad, and tortillas. Also can be used as a burrito filling. Garnish at the table with chopped tomatoes and black olives.

This is mild but savory.

Speedy Texas Trail Chili

By , September 27, 2012

Submitted by Peter H.SPEEDY TEXAS TRAIL CHILE

Ingredients: 8 servings

  • 2 Tablespoons canola oil
  • 1 large onion, peeled, chopped
  • 1-1/2 pounds ground beef, turkey or chicken
  • 2 Cups favorite Bloody Mary mix (spicy preferred)
  • 2 Cans (14 ounces each) diced tomatoes with green chilies (or 28-ounce can diced tomatoes with juice)
  • 2 Cans (14 ounces each) kidney beans, drained and rinsed well
  • 4 Tablespoons (or more if you like) favorite chili powder, divided
  • 1-1/2 Cups Water

For Serving (optional):

  • Corn chips
  • Shredded cheese
  • Sliced green onions
  • Sour cream

Instructions:

  • In the INSTANT POT pressure cooker pot, heat the oil.
  • Add the onion and saute about 8 minutes until it becomes lightly golden brown.
  • Add the meat and cook until it browns, breaking it up as it cooks.
  • Stir in the Bloody Mary mix and heat on medium-high, stirring and scraping up any browned bits on the bottom of the pan.
  • Add the tomatoes, beans and 2 Tablespoons of the chili powder. Stir well. Bring to just a boil;  add the water.
  • Lock the lid in place and cook on high pressure for 5 minutes.
  • Quick release the steam.  When the pressure valve drops remove the lid tilting it away from your face.
  • Just before serving stir in Tablespoons of the chili powder then let it stand 5 minutes.
  • Ladle into bowls and garnish as desired.  Serve and ENJOY!!

 

 

 

Cooking Bone-in Turkey

By , September 2, 2012

Submitted by Larry P. Northern Minnesota

 

Instructions:

  • Thawed turkey breast with bone that will fit in the pot on the trivet
  • Wash the turkey and put it in the pot on the trivet with one cup of water
  • Use manual set for 45 minuets
  • Let the pressure release natural – takes about 20 minutes
  • Check the temperature of the turkey just to make sure – 180 to 190F
  • Consume the moistest turkey breast ever

Braised duck with potato

By , March 30, 2012

Submitted by Angel C.

Braised duck with potato 300x225 Braised duck with potatoThis recipe can be use for other poultries. But I like to use the instant pot to do the duck because the depth of the instant pot can do the best job of keeping the oil splatter in the pot that not a single splatter shield can do. We all know how hard is to remove the oil splatter on the stove and on the wall. And duck fat and potato is a perfect match. The instant pot is the ultimate solution to a quick, easy and delicious meals.

Ingredients

  • 1 Whole duck chopped into chunks
  • 1 Potato chopped into cubes
  • 4 cloves of garlic
  • 1 (1 inch) piece fresh ginger root, sliced
  • 2 green onions cut into 2 inches length
  • 4 table spoons of soy sauce
  • 4 table spoons of sugar
  • 4 table spoons of rice/sherry wine
  • 1/2 tea spoons of salt
  • 1/4 cup of water

Directions
1. Heat up the instant pot by pressing “Saute” for 1 minute.
2. Sear the chopped duck in the instant pot with skin side down till golden brown.
3. Stir in and mix all ingredients into the instant pot, except the potato, and press “Poultry.”
4. After the poultry cycle, release pressure and open the lid. Stir in the potato cubes and press “manual” for another 5 minute.

Sous Vide Duck Breast

Many users started using Instant Pot in very creative ways. We are pleasantly surprised that Instant Pot’s keep-warm function can be used to do sous vide cooking. Sous vide, French for “under vacuum”, is a method of cooking food sealed in airtight plastic bags in a water bath for a long time at low temperature (54C~80C) to kill harmful bacterias before applying other cooking techniques such as browning or BBQ. Many have done sous vide in simple home-made devices, for example Chef John’s “Food Wishes”.

Maomao Mom created a sous vide recipe for succulent duck breast. Here’s a repost with permission. She also has other recipes on her blog http://MaomaoMom.com.

Sous vide duck breast

by MaomaoMom

Sous vide duck 2 213x300 Sous Vide Duck BreastGoogle “Sous vide” (French for “under vacuum”) and you will find 10 million search results. It involves cooking food in sealed plastic bags in a water bath at lower (50~70C) and constant temperatures for long periods of time. This technique was used by French chefs in the 1960s and 70s. It has become increasingly popular at gourmet restaurants because it yields much higher succulence and avoids overcooking. Even Iron Chefs use this technique on TV shows. There is even an expensive water-oven appliance SousVide Supreme for this purpose.

Since I have an electric pressure cooker with a “keep warm” function which maintains temperature around 65C, I decided to try this technique out. Results are pretty good.

Prepare Time: 10 minutes
Cook time: 38+4minutes
Level: medium
Serves: 2 servings

Ingredients

  1. 2 large boneless duck breast halves 480g, skin-on;
  2. 1 teaspoon salt, 2 teaspoons freshly minced garlic, ½ teaspoon freshly ground black pepper, 1/3 teaspoon dry thyme, 1/3 teaspoon peppercorn;
  3. 1 tablespoon vegetable oil;
    Apricot sauce (optional):
  4. 1 large ripe apricot, peeled and cored, mash with 2 tablespoons water
  5. 2 teaspoons sugar.

Sous vide duck 1 Sous Vide Duck Breast

Directions

  1. Clean duck breasts then rub on all ingredients 2. Cover and chill in the fridge for 2 hours. Rinse off spices and place duck breasts in a Ziploc bag, remove air and seal it.
  2. Add water in the InstantPot up to 7-cup mark. Leave the lid open, turn on power and press “Keep warm” button. After 20 minutes, place the Ziploc bag in the water bath for 35~40 minutes.
  3. Remove the bag from the water and pat dry duck breasts. Sear skin side of duck breasts in a non-stick frying pan with 1 tablespoon vegetable oil at medium-high heat until golden. Turn over and cook for another 20 seconds.
  4. Slice the cooked duck breasts and serve with apricot sauce.
  5. Apricot sauce: mix ingredients 4 and 5 in a small pot, bring to boil on high heat then simmer 5 minutes at low heat.

Sous vide duck 21 Sous Vide Duck Breast

Salt baked Chicken (No water added)

By , June 14, 2009

chicken picture 299x263 Salt baked Chicken (No water added)

Salt baked Chicken (No water added) cooked in the Instant Pot Electric Pressure Cooker is perfect for parties. This fragrant and tasty dish will make a remarkable party or memorable family time. What you need to do is to prepare ingredients, put them into Instant Pot Electric Pressure Cooker then press the “Poultry” button to cook in fully automated cooking process.

 

Ingredients: 8 servings

  • 1 medium size chicken
  • 1 green onion minced
  • 1 small piece of ginger minced
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 2 teaspoons soy sauce
  • 1 tablespoon cooking wine or 2 tablespoons wine

Cooking:

  • Mix the 2 teaspoon salt,  2 tablespoons sugar and seasoned the outside/inside chicken with them evenly
  • Cover the bottom of inner pot with one teaspoon salt
  • Put seasoned chicken, soy sauce, wine into Instant Pot Electric Pressure Cooker
  • Press the “Poultry” button and wait till it is done
  • Turn the chicken over then press the “Poultry” button again

Then the delicious chicken, retaining flavor and nutrition, is ready to be served.

Serving:

  • Cut the chicken into pieces
  • mix ginger and green onion with chicken oil to make a dipping sauce

NOTE: This recipe is specifically for chicken, which typically contains sufficient moisture to create pressure, hence no need to add additional water.

Duck cooked with Vegitables

By , June 14, 2009

duck picture 300x266 Duck cooked with Vegitables

A delicious duck cooked with vegetables by using Instant Pot Electric Pressure Cooker is great to release pressure after one day’s hard work. What you need to do is to prepare ingredients, put them into Instant Pot Electric Pressure Cooker then press Meat/Stew button to cook in fully automated cooking process, and switch to keep-warm after cooking.

Prepare Time: 15 minutes

Cooking Time: Around 40 minutes with Instant Pot Electric Pressure Cooker

Ingredients: 8 servings

  • 1 medium size duck
  • 1 cucumber cut into pieces
  • two carrots cut into pieces
  • 1 tablespoon cooking wine or 2 tablespoons wine
  • 2  cups water
  • 1 small piece of ginger cut into pieces
  • 2 teaspoons salt

Cooking: Put all ingredients into Instant Pot Programmable Pressure Cooker then press the Meat/Stew button. Then that is it! Simple, fast, delicious, retaining flavour and nutrition, consistent results all the time.