Best 4 Pressure Cooker Garlic Chicken And Broccoli Recipes
PRESSURE-COOKER GARLIC CHICKEN AND BROCCOLI
This simple riff on a classic Chinese chicken dish proves you can savor the takeout taste you crave while still eating right. -Connie Krupp, Racine, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place the first 5 ingredients in a 6-qt. electric pressure cooker. In a large bowl, mix broth, soy sauce, brown sugar, sesame oil, vinegar, salt and pepper; pour over chicken mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165°. , Remove chicken and vegetables; keep warm. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice., Freeze option: Place chicken and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.
Nutrition Facts : Calories 241 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 798mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
GARLIC CHICKEN & BROCCOLI
This simple riff on Chinese chicken proves you can savor the takeout taste you crave while still eating right. -Connie Krupp, Racine, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a 4- or 5-qt. slow cooker, combine chicken, broccoli, carrots, water chestnuts and garlic. In a large bowl, mix next 7 ingredients; pour over chicken mixture. Cook, covered, on low until chicken and broccoli are tender, 3-4 hours., Remove chicken and vegetables; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice., Freeze option: Place chicken and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently; add broth or water if necessary.
Nutrition Facts : Calories 241 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 798mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
PRESSURE COOKER CHICKEN WITH 40 CLOVES OF GARLIC
Typically, chicken with 40 cloves of garlic needs to cook for a long time to mellow out all that garlicky sharpness, but in this recipe, a pressure cooker softens and sweetens the garlic in record time. Still, 40 cloves is for the most dedicated garlic lovers, so feel free to reduce the quantity if you like; the recipe will work all the same. The addition of beans to the classic dish makes it a one-pot meal. The chicken skin won't be crisp at the end of cooking, so if that bothers you, discard it afterward - it will have done its duty, imparting deep chicken flavor to the dish - or you could place the thighs on a baking sheet and set them under the broiler to brown just before serving.
Provided by Sarah DiGregorio
Categories dinner, beans, one pot, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the chicken generously all over with salt and pepper. Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and warm the oil. Add the chicken, skin-side down, and sear until the skin is browned and releases easily from the pot, 6 to 8 minutes. (If you have more than 4 thighs, you may need to do this in two batches.) Using tongs, remove the chicken.
- Add the garlic and sauté, stirring constantly, until just softened, about 2 minutes. Add the red-pepper flakes, and toast, stirring constantly, about 30 seconds, then add the white wine and vinegar. Stir well, scraping up all the browned bits. Turn off the sauté setting.
- Stir in the beans and thyme. Season lightly with salt and generously with pepper. Nestle the chicken thighs on top, skin-side up. Cook on high pressure for 12 minutes.
- Allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually. Squeeze in the lemon juice and fold in the scallions and parsley. Serve the beans and chicken in shallow bowls.
ELECTRIC PRESSURE COOKER-CHICKEN BROCCOLI RICE
I don't have THE Instant Pot but this is generic enough to be adaptable even down to traditional casserole & name of you want to try it. You can use frozen broccoli but fresh can be steamed just to the right not mush stage. Raw or cooked chicken works, just added at different times. Mascarpone-the luxury cheese here...got mine at Good Lion & have seen it in Wal-Mart specialty cheese tables by the deli. Pretty sure cream cheese would be good to just less milky and more tang. Oh, herb blend I used was McCormick's Perfect Pinch Original but use whichever dried herbs you like, or none. Pretty happy with the first time results.
Provided by dmac085
Categories Meat
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in pressure cooker, lid off, on saute or brown.
- Add onions. Cook until softened.
- Add all seasonings. Stir to blend and cook a minute or two.
- If using raw chicken, add now and stir a bit.
- Add rice and broth, then stir.
- Put on lid, lock it in place. Pressure release valve in closed position.
- Reset machine on high pressure for a cooktime of 5 minutes. Basmati is a more delicate rice than traditional long grain white so cook time is a bit less.
- Shut off machine when time is up. Do a quick release and carefully remove the lid.
- Fluff rice a bit the add mascarpone cheese in small dollop so they melt in quicker.
- Add half and half, one 1/2 c to start them gently stir the mixture. Add only enough to get the creaminess you desire.
- If using COOKED chicken, fold in now.
- Fold in steamed broccoli.
- Top with shredded cheese and put the lid back on. I set it to the Keep Warm setting and left it to heat for about 20 minutes.
- Broccoli will get softer so if you like your broccoli with a bit more texture, you can steam it perfectly and just serve on the side.
Nutrition Facts : Calories 749, Fat 27.9, SaturatedFat 11.6, Cholesterol 119.1, Sodium 1589, Carbohydrate 79.6, Fiber 4, Sugar 2.6, Protein 43.8
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