Posts tagged: Poultry

Balsamic Chicken Thighs

Submitted by: Darlene P.

Oh, this is so delicious and tender.  My husband can’t wait for me to make it again. If you are serving this with Jasmine rice, cook the rice first. Add a couple pats of butter to the rice when cooking.

Ingredients:

  • 1 LB of Boneless, Skinless Chicken thighs – about eight pieces
  • 2 tablespoons of fresh cillantro, chopped
  • 1-1/2 teaspoons of minced garlic
  • 1 teaspoon of dried basil
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of Pepper
  • 2 tablespoons of minced green onion
  • 1 teaspoon of garlic powder
  • 2 tablespoons of EVOO light olive oil
  • 1/2 cup of Balsamic Vinegar (buy the expensive one, it is better)
  • 1 teaspoon of Worcestershire sauce
  • 1/3 cup of Cream Sherry wine.

How to Make it:

  1. In a plastic bag, Mix  the basil, salt, pepper, Sherry, Worcestershire sauce, garlic powder, minced onion, and balsamic vinegar.
  2. Mix it up, then add chicken to the mixture, be sure to cover the chicken in this sauce and set aside.
  3. Set your Instant Pot to Saute, add the olive oil and saute the minced garlic, stirring frequently.
  4. Set your Instant Pot to the Poultry setting, add the chicken and sauce from bag to the existing olive oil and garlic that is already in there.  Close the lid, and cook for 15 minutes.
  5. When serving, sprinkle the chopped cilantro on top for a tasty treat.
  6. Serve with white Jasmine rice and your favorite vegetable.  Your family will ask for more!

Sorry, I don’t have a photo, We ate it too quickly!

Instant Pot Braised Turkey Thighs

By , March 25, 2013

STurkey thighs Instant Pot Braised Turkey Thighsubmitted by Robin R.

Ingredients

Serves 4

  •  2 turkey thighs (about 1 lb), excess fat removed
  • 1 cup chicken broth plus 1 Tbsp red-wine vinegar
  • 1 cup thinly sliced onions
  • 1 cup sliced Portobello mushrooms
  • 2 tsp minced garlic
  • ½ tsp each dried rosemary, sage, thyme, salt and pepper

Gravy

  • 3 Tbsp flour
  • ¼ cup water

Directions

  1. Set Instant-Pot to Saute and brown the turkey thighs
  2. Add the rest of the ingredients and close the lid, set pot to Poultry setting and cook turkey for 1 hour
  3. After 1 hour, place a towel or pot holder over the pressure valve and do a quick pressure release; check for done-ness, if meat is not fork tender add 15 minutes and resume cooking on Poultry setting
  4. When meat is done, remove turkey thighs to cutting board and cover loosely with foil
  5. Making gravy: In a small bowl, whisk flour and water until well blended. Whisk flour mixture into liquid, onions and mushrooms in cooker, mixing well
  6. Turn cooker to Keep-warm and simmer gravy for 15 minutes or until thickened
  7. To serve: Cut meat in large pieces from both sides of each thigh bone to give you 4 pieces. Arrange on serving plates; spoon on some gravy.

NOTE:

This recipe can also be adapted for the slow-cooker setting. Instead of using the Poultry setting, set pot to slow cook for 4 hours. Remove turkey thighs and follow instructions for gravy

Mild Chicken and Corn Tortilla Enchiladas

By , January 29, 2013

Submitted by Kay A.

Chicken EnchiladasI used to simmer chicken all day to prepare this recipe. With my Instant Pot, it comes together so much faster! These are very mild (not spicy), creamy chicken and corn tortilla enchiladas. If you like your enchiladas spicy, you will need to kick it up a notch by adding heat to the chicken mixture – that’s what the optional peppers accomplish. These reheat well, so you can make them early in the day and then reheat at mealtime.

Ingredients:

Makes 12 enchiladas that are 250 calories each.

  • 1 pound frozen chicken breasts
  • 2 cups water
  • 1 10 ounce can Green Chili Enchilada Sauce
  • 1 8 oz package of Neufchatel Cheese or reduced fat cream cheese
  • ½ onion, green peppers, hot peppers (whatever you like to spice it up) optional
  • 1 cup chopped spinach (optional but highly recommended for nutrition)
  • 12 whole grain extra thin 6 inch yellow corn tortillas (Mission brand is 80 calories each)
  • 3 ounces of grated cheddar cheese (or as much as you prefer)

 Instructions:

  1. Place frozen chicken breasts in Instant Pot with 2 cups of water. Put lid on, press poultry button and set time to 30 minutes. When beeps finished, either let sit or release pressure immediately based on how much time you have. Pour off liquid and save to use as a weak broth for other recipes.
  2. With chicken still in pot, shred chicken with two large  forks and then add the package of Neufchatel cheese, the spinach, any onions or peppers you might want and 2 tablespoons of the enchilada sauce. Press the Sauté button and use the heat to soften the cheese a little so you can easily combine the contents of the pot. You are not really sautéing anything, so don’t walk away or leave on Sauté for more than 60 seconds.
  3. Preheat oven to 400 degrees. Spray a shallow baking dish that is large enough to hold 12 enchiladas with nonstick spray. Place 2-3 tablespoons of the chicken filling into the middle of each corn tortilla and roll the sides up to form an enchilada. Place seam side down in the baking dish. (Don’t worry if the corn tortillas crack a little in the process.)
  4. Slowly dribble the rest of the enchilada sauce over each enchilada in the baking dish, making sure to wet the top of each tortilla completely. Sprinkle the shredded cheese over the top. Cover with aluminum foil.
  5. Place in the preheated 400 degree oven. After 15 minutes, remove the aluminum foil. Continue to cook in the oven until bubbly and cheese is melted (about 10 minutes).

I serve with a side salad, but Mexican rice or black beans would be yummy.

 

 

Super Easy Chunky Chicken and Veggie Soup

By , January 23, 2013

Submitted by Kay A.

Ingredients:

  • 1 lb frozen chicken breasts (3-4)
  • 1 onion quartered
  • 1 carrot, chopped chunky
  • 1 stalk celery, chopped chunky
  • 2 t diced garlic
  • 2 squash or zucchini, chopped chunky
  • 2 medium potatos, skin-on, quartered
  • 1 can Progresso Parmesan Recipe Starters
  • 1 T Italian Seasoning
  • 1 T ground flaxseed (optional, just for added nutrition not flavor) Salt to taste Pepper to taste

Instructions:

  1. Put all ingredients in Instant Pot except salt and pepper. Stir a little to distribute. Close lid, push rice button and set for 12 minutes.
  2. When beeps that finished, allow to depressurize normally.
  3. Remove lid. Using two forks, shread chicken breasts as much as desired in your soup. (Chicken should shred easily and be thoroughly cooked. If not, replace lid, push poultry and cook a few more minutes.)
  4. Stir the soup a little, but not too much or you will mush the vegetables. Add salt and pepper to taste. Replace lid and let sit on “keep warm” for about 30 minutes to fully integrate the flavor in the chicken.
  5. Serve with freshly baked whole grain rolls. Yummy.

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.

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.