Pressure Cooker Chicken And Gravy Recipes
INSTANT POT GOOD GRAVY CHICKEN
If you like a recipe that has amazing flavor that is also super simple and fast, then you don't want to miss this Instant Pot Good Gravy Chicken!
Provided by Aunt Lou
Categories Main
Time 32m
Number Of Ingredients 8
Steps:
- Place your chicken in a metal bowl that will fit in your 6-quart Instant Pot
- Pour your soups on top
- Sprinkle your mixes on top of the soups
- Use your broth to rinse out the can of cream of mushroom soup and drizzle over the top of your mixes
- Cover your chicken with slices of pepper jack cheese
- Pour your water into your Instant Pot, place trivet inside with bowl on the trivet
- Seal and cook on high pressure for 15 minutes.
- Natural release for 15 minutes, then quick release
- Stir the melted cheese into your gravy.
- If your gravy isn't thick enough, put in more cheese slices, put your lid back on for a few minutes until the cheese is melted and stir again.
Nutrition Facts : Calories 247 kcal, Carbohydrate 10 g, Protein 35 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 101 mg, Sodium 1120 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
INSTANT POT® CHICKEN AND GRAVY
All the flavor of a slow-cooked roasted chicken dinner from the oven, but done in a fraction of the time using your Instant Pot® or pressure cooker! Serve with mashed potatoes for the perfect comfort meal.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 2
Number Of Ingredients 13
Steps:
- Combine salt, paprika, thyme, pepper, garlic powder, and sage in a small bowl.
- Pound thicker end of chicken breasts to about 1-inch thickness. Sprinkle with seasonings and rub on both sides.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function and high heat. Heat olive oil and cook chicken breasts until browned, 2 to 3 minutes per side. Transfer chicken to a plate. Add chicken stock to the pot, scraping up any browned bits off the bottom. Turn off the pot. Place a trivet inside the pot and lay chicken breasts on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Switch to the quick-release method according to manufacturer's instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid. Remove chicken to a clean plate and cover with foil to keep warm.
- Combine water and cornstarch in a small bowl and stir to dissolve. Switch pot to Saute function and medium heat. Slowly whisk in enough of the cornstarch mixture to thicken the gravy to your desired consistency. Season with salt and pepper. Remove from heat and serve gravy over chicken breasts.
Nutrition Facts : Calories 418.3 calories, Carbohydrate 9.1 g, Cholesterol 164.5 mg, Fat 14 g, Fiber 0.7 g, Protein 59.8 g, SaturatedFat 2.9 g, Sodium 1674 mg, Sugar 0.8 g
PRESSURE-COOKER CHICKEN AND GRAVY
Let your pressure cooker do the heavy lifting with this recipe for Pressure-Cooker Chicken and Gravy! Featuring potatoes, carrots, peas and more, this simple and delicious Pressure-Cooker Chicken and Gravy recipe is sure to become a weeknight go-to.
Provided by My Food and Family
Categories Recipes
Time 32m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Place chicken in electric pressure cooker; cover with gravy. Close and lock lid.
- Cook 12 min. using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, press CANCEL, then use Quick Pressure Release to release steam.
- Remove lid. Remove chicken from pressure cooker; pull into shreds with 2 forks. Cover to keep warm.
- Prepare potatoes as directed on package. Meanwhile, add frozen vegetables and Neufchatel to pressure cooker; close and lock lid. Cook 1 min. using MANUAL/HIGH PRESSURE COOK setting.
- When timer goes off, press CANCEL, then use Quick Pressure Release to release steam. Remove lid. Stir ingredients in pressure cooker. Add chicken; stir.
- Serve chicken mixture over hot mashed potatoes.
Nutrition Facts : Calories 280, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 120 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
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- Prepare Crispy Breading: While the chicken thighs are pressure cooking, heat a skillet over medium heat. Add 2 tbsp butter, 2 tbsp olive oil, and 1 – 1 ½ cup panko breadcrumbs to the skillet. Toast the breadcrumbs until golden brown. Taste and add a small amount of kosher salt for seasoning.
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- Brown Chicken: Heat up Instant Pot with Sauté More function. Wait until the indicator says HOT. Pat dry chicken skin with paper towels. Season generously with kosher salt and ground black pepper.Add 1 - 2 tbsp (15ml - 30ml) olive oil in Instant Pot. Ensure to coat oil over whole bottom of the pot. Add in 2 chicken (skin side down), then season meat side with more kosher salt and ground black pepper. Brown skin side for 3.5 minutes. Flip and brown meat side for 1.5 minutes, then set aside.*Pro Tip: The chicken skin will stick to inner pot in the beginning, but it'll release itself at the 3-minute mark.*Note: If you're preparing 4 chicken breasts, repeat this step for the other 2 chicken breasts.
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- Deglaze Instant Pot: Add in a dash of sherry wine, then deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon.
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- Place chicken breast pieces into the insert pot of the Instant Pot. Pour chicken broth into the pot.
- Sprinkle gravy packets, black pepper, and garlic powder over the chicken breasts, but do not mix.
- Close the lid and set the vent to the sealed position. Select a cook time of 6 minutes at high pressure.
- After the cook time is complete, allow a natural release of pressure. Once the pressure has released and the valve has dropped, carefully remove the lid.
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- Sprinkle 2 teaspoons salt and ¼ teaspoon pepper all over the chicken, inside and out. Tuck the wings behind the back.
- Add 1 tablespoon of ghee to the pressure cooker, and hit the “Sauté” function on your electric pressure cooker. (If you’re using a stovetop pressure cooker, cook over medium-high heat.) Swirl the melted ghee to the middle of the pot if it looks like the fat is pooling on the sides.
- When the fat is shimmering, sear the chicken breast-side down in the center of the pot for 5 minutes or until lightly browned.
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Estimated Reading Time 4 mins
- Add the chicken broth, ranch seasoning mix, garlic powder, and pepper to your Instant Pot. Whisk until the powders have dissolved.
- Add the chicken and ensure it's mostly submerged (spoon some liquid over top if it's not). Close the lid, ensure the valve is on "sealing", press the "manual" button and cook on high pressure for 8 minutes.
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- Add water or broth into the Instant Pot. Add in the chicken. Sprinkle the onion soup mix on top of chicken. Dump cream of mushroom soup on top of chicken. Do not stir.
- Cover and make sure the valve is on “sealing.” Set the timer on manual (high pressure) for 15 minutes. When the timer beeps let the pressure release naturally for 5-10 minutes and then release the rest of the pressure by moving the valve to “venting.” Remove the lid.
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Estimated Reading Time 6 mins
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