Pressure Cooker Chicken Stew Wsmashed Potatoes Recipes

HEARTY CHICKEN AND POTATO SOUP

Hearty Chicken and Potato Soup image

Chicken Stew with Potatoes, it doesn't get more comforting than this! Succulent Chicken thighs and drumsticks with cripsy skin, combine with baby potatoes and a host of herbs to create a delicious one pot meal.

Provided by Becky Hardin

Time 45m

Number Of Ingredients 11

Ingredients

2 chicken thighs
2 chicken drumsticks
3 tablespoons butter
10 shallots
10-12 baby potatoes
2 garlic cloves
2 carrots
1 tsp all-purpose flour
4 thyme stems
1 tbsp tomato paste
1 cup chicken broth

Steps:

Peel shallots, garlic cloves, carrots and potatoes
Chop carrots into bite size pieces
In a large pot melt 1.5 tablespoons of the butter on medium heat
Add shallots, garlic cloves and carrots
Saute for 5 minutes on medium-low heat
Add all-purpose flour and saute for another 2 minutes
Remove veggies from pot and set aside
Melt remaining butter in same pan
Add chicken thighs and drumsticks and saute for 4 minutes on each side until golden brown on medium heat
Add in veggies, chicken broth, tomato paste, thyme stems and peeled potatoes
Close pot with lid and cook on medium heat until everything is tender for 25-30 minutes

Nutrition Facts : Calories 472 kcal, Carbohydrate 49 g, Protein 22 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 113 mg, Sodium 445 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving

PRESSURE COOKER POACHED CHICKEN

Pressure Cooker Poached Chicken image

Prepare chicken for a light meal or to be used in any recipe asking for cooked or canned chicken. Broth and veggie leftovers can also be served as a light addition to your meal or the broth in any recipe asking for chicken broth. If needed, shred or cut before refrigerating or freezing. This recipe is for a stovetop, 7-quart pressure cooker.

Provided by Buckwheat Queen

Categories Healthy Chicken Breasts

Time 40m

Yield 8

Number Of Ingredients 9

Ingredients

1 pound skinless, boneless chicken breast halves
1 pound skinless, boneless chicken thighs
2 medium carrots, sliced into 1/2-inch rounds
1 cup diced onion
4 stalks celery, cut into 1/2-inch pieces
1 teaspoon salt
1 teaspoon multi-colored whole peppercorns
¼ cup white wine
4 cups water, or as needed

Steps:

Place chicken breasts and thighs in a pressure cooker. Add carrots, onions, celery, salt, and peppercorns. Pour wine over top. Add water, 1 cup at a time, until it covers the chicken by at least 1/2 inch, but no more than 1 inch. You may not need all the water or you may need more; this will depend on your pressure cooker dimensions.
Secure the lid and heat over medium-high heat until the first whistle sounds. Put 10 minutes on a timer and wait.
Turn off the heat and release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 164.5 calories, Carbohydrate 4.3 g, Cholesterol 67.3 mg, Fat 5.5 g, Fiber 1.1 g, Protein 21.9 g, SaturatedFat 1.5 g, Sodium 382.7 mg, Sugar 2 g

PRESSURE COOKER MASHED POTATOES

Pressure Cooker Mashed Potatoes image

After years of adjusting, learning from failures, and sorting through advice from others that turned out to be good or bad, I finally have a great recipe that people flip over. The two biggest tips I've learned in making these is to heat the milk and butter before mashing in, and to use a hand masher as opposed to an electric mixer. Using these methods, I have NEVER had the potatoes come out pasty or soupy, always super-fluffy with just enough body.

Provided by wayl0n

Categories Side Dish Vegetables

Time 55m

Yield 6

Number Of Ingredients 6

Ingredients

3 cups cold water, or as needed
3 ½ pounds russet potatoes, peeled and sliced 3/4 inch thick
¼ cup butter
½ cup whole milk
2 teaspoons kosher salt
½ teaspoon white pepper

Steps:

Bring water to a boil in a pressure cooker over high heat. When water is boiling, add potatoes. Seal lid and bring cooker up to high pressure. Reduce heat to low, maintaining high pressure, and cook for 30 minutes.
Use quick-release method to lower the pressure. Drain potatoes and return them to pressure cooker. Add butter and milk and cover pressure cooker with lid for 5 minutes, allowing the heat from the potatoes to melt the butter and warm the milk.
Remove lid. Season with kosher salt and white pepper, and use a hand masher to mash potatoes until lumps are mostly gone. Transfer to a bowl and serve hot.

Nutrition Facts : Calories 289.6 calories, Carbohydrate 48.9 g, Cholesterol 22.4 mg, Fat 8.5 g, Fiber 3.5 g, Protein 6.4 g, SaturatedFat 5.3 g, Sodium 719.4 mg, Sugar 2.6 g

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