Pressure Cooker Creamy Pesto Chicken Stew Recipes

PRESSURE COOKER CREAMY CHICKEN PESTO PASTA

Steps:

• Pour water into inner steel pot of pressure cooker; add chicken, penne, butter, and 2 teaspoons salt. Stir to combine, pressing pasta into water to submerge. Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook (Manual) and cook on High Pressure for 2 minutes. Set steam vent handle to Venting to quick-release pressure. Press Cancel, unlock and remove lid, then remove and discard ¼ cup water from pot. Set pressure cooker to Sauté. Stir spinach, tomatoes, pesto, cream cheese, garlic, remaining 1 teaspoon salt, and black pepper into pot. Cook, stirring frequently, until sauce is creamy and combined, 1 to 2 minutes. Divide pasta into bowls; top with basil and Parmesan cheese to serve.

PESTO CHICKEN STEW WITH CHEESY DUMPLINGS

Steps:

• Heat the oil in a large casserole dish. Brown the chicken until golden on all sides - you might have to do this in batches - remove the chicken from the pan as you go and set aside.
• Add the lardons to the pan and sizzle for a few mins, then add the onion, celery and leeks, and cook over a medium heat for 8-10 mins until the vegetables have softened. Stir in the flour, season and cook for a further 2 mins.
• Gradually stir in the wine and allow it to bubble away, then stir in the stock. Return the chicken to the pan with the bay leaves and cover with a lid. Reduce the heat and simmer gently for 1½ hrs or until the chicken is tender. The stew can now be cooled and frozen if you're making ahead. Just defrost thoroughly, then gently warm through back in the pan before continuing.
• Heat oven to 200C/180C fan/gas 6. Add the peas, sundried tomatoes, pesto and basil to the stew. To make the dumplings, rub the butter into the flour until it resembles fine breadcrumbs. Mix in the grated cheese and add 150ml water, mixing with a cutlery knife to bring the crumbs together to form a light and sticky dough. Break off walnut-sized lumps and shape into small balls. Roll the tops of the dumplings in the pine nuts so a few stick to the outside, then place the dumplings on top of the stew and scatter with any remaining nuts. Put the dish in the oven and bake for 25 mins until the dumplings are golden brown and cooked through. Serve with mashed potato and extra veg if you like.

SLOW COOKER CREAMY PESTO CHICKEN AND PASTA

Steps:

• Place chicken in a slow cooker on High power. Add broth and water to cover. Season with salt and pepper.
• Cover and cook until chicken is no longer pink inside, about 3 hours.
• Remove chicken from slow cooker, shred using a fork, and return meat to the pot. Add 1 cup cream and entire jar of pesto.
• Cook on High 1 more hour.
• Add remaining cream, egg noodles, and 3/4 of the grated Parmesan-Romano-Asiago cheese to the slow cooker. Add milk.
• Cook on High until noodles are cooked, about 1 hour more. Add extra milk for a thinner sauce. Top with remaining Parmesan-Romano-Asiago cheese.

PRESSURE COOKER CREAMY PESTO CHICKEN STEW

Steps:

• Combine Alfredo sauce and pesto in medium-sized bowl. Set aside., Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, add chicken; season with salt and pepper. Cook and stir until lightly browned, 3-4 minutes. Add onion; cook and stir until tender, 2-3 minutes. Press cancel., Layer mushrooms, broccoli, cauliflower and reserved sauce in pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 3 minutes; quick-release any remaining pressure., Stir to combine. If desired, top with Parmesan and basil leaves.

SLOW COOKER PESTO ALFREDO CHICKEN AND PASTA

Steps:

• Spray slow cooker with non-stick cooking spray.
• Place chicken in the bottom of the slow cooker.
• Pour Alfredo sauce, pesto, and tomatoes (undrained) on top of chicken.
• Cook on low heat for 5-6 hours (or high heat for 3-4 hours) or until chicken is cooked through.
• Near the end of the cooking time, cook the pasta according to the package directions and drain well.
• Remove chicken from slow cooker and shred using 2 forks (it should come apart fairly easy).
• Add the chicken and pasta back to slow cooker and mix together.
• Serve topped with fresh Parmesan cheese, fresh basil, and fresh diced tomatoes (optional toppings).