Pressure Cooker Marinated Mushrooms Recipes

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PRESSURE COOKER CHICKEN AND RICE



Pressure Cooker Chicken and Rice image

Easy, fast pressure cooker chicken and rice is the perfect one pot meal for busy weeknights. Tender chicken, juicy mushrooms, and fragrant rice make the ultimate comfort food.

Provided by Amy + Jacky

Categories     Main

Time 35m

Number Of Ingredients 14

6 dried shiitake mushrooms (, marinated)
6 - 8 chicken drumsticks (, marinated)
1 ½ cup (345g) Jasmine rice (, rinse)
1 teaspoon Salt
1 ½ cup (375ml) water
Shredded ginger & green onions for garnish
1 tablespoon regular soy sauce
1 teaspoon dark soy sauce
½ teaspoon sugar
½ teaspoon corn starch
1 teaspoon Shaoxing rice wine
A dash white pepper powder
1 tablespoon ginger (, shredded)
1 teaspoon five spice powder

Steps:

  • Rehydrate Shiitake Mushrooms: Place the dried shiitake mushrooms in a small bowl. Rehydrate them with cold water for 20 minutes.
  • Marinate Chicken and Mushrooms: Chop the drumsticks into 2 pieces. Then, marinate the chicken and mushrooms with the marinade sauce for 20 minutes.
  • Rinse Rice: Rinse rice under cold water by gently scrubbing the rice with your fingertips in a circling motion. Pour out the milky water, and continue to rinse until the water is clear. Then, drain the water.
  • Pressure Cook Chicken and Rice: Add 1 tsp salt and 1½ cup of cold water in Instant Pot. Give it a quick mix. Add in the marinated chicken and mushrooms.*Pro Tip: To avoid the burn error, try to fill the whole bottom of Instant Pot with a single layer of chicken pieces and mushrooms to avoid the rice from touching the bottom of the pot.Add in the rice and make sure all the rice are submerged in the water. Do not mix.Close the lid. Pressure Cook at High Pressure for 9 minutes + Natural Release for 15 minutes.
  • Serve: Serve immediately & enjoy~

Nutrition Facts : Calories 516 kcal, Carbohydrate 60 g, Protein 32 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 139 mg, Sodium 1026 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

PRESSURE-COOKER MARINATED MUSHROOMS



Pressure-Cooker Marinated Mushrooms image

Here's a terrific healthy addition to any buffet spread. Mushrooms and pearl onions seasoned with herbs, balsamic and red wine are terrific on their own or alongside a tenderloin roast. -Courtney Wilson, Fresno, California

Provided by Taste of Home

Categories     Appetizers

Time 19m

Yield 5 cups.

Number Of Ingredients 12

2 pounds medium fresh mushrooms
1 package (14.4 ounces) frozen pearl onions
4 garlic cloves, minced
3/4 cup reduced-sodium beef broth
1/4 cup dry red wine
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes

Steps:

  • Place mushrooms, onions and garlic in a 6-qt. electric pressure cooker. In a small bowl, whisk remaining ingredients; pour over mushrooms. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Quick-release pressure.

Nutrition Facts : Calories 43 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

CANNING MUSHROOMS



Canning mushrooms image

How to home pressure can plain mushrooms, following tested USDA methods

Provided by Healthy Canning

Categories     Side Dish

Time 2h

Number Of Ingredients 2

mushrooms
water

Steps:

  • Trim off and discard stem ends and any discoloured parts.
  • Soak in a sink, or large pot or bowl, full of cold water. Soak for 10 minutes to loosen any dirt.
  • Refill sink with fresh clean cold water, and wash the mushrooms.
  • You can leave small mushrooms whole; cut large ones up.
  • Put mushrooms in a pot with water, bring to a boil and boil 5 minutes.
  • Pack into hot quarter-litre (1/2 US pint) or half-litre (US pint) jars.
  • Leave 3 cm (1 inch) headspace.
  • If desired, per half-litre (US pint) jar add 1/2 teaspoon of salt or non-clouding, non-bitter salt sub as seasoning.
  • Top up with clean boiling water (such as from a kettle, for instance), maintaining headspace.
  • Debubble, adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
  • Processing time: Either size jar for 45 minutes.

Nutrition Facts : ServingSize 1 g, Calories 54 kcal, Carbohydrate 8.2 g, Protein 7.9 g, Fat 0.7 g, Sodium 14 mg, Fiber 2.5 g, Sugar 4.3 g

PRESSURE COOKER ONE POT CHICKEN AND RICE



Pressure Cooker One Pot Chicken and Rice image

Pressure Cooker One Pot Chicken and Rice is an easy one pot meal. Freezing chicken with the marinade will free up your time for future meals.

Provided by Jill Selkowitz

Categories     Dinner     Lunch     Main Course

Time 11m

Number Of Ingredients 10

3 pounds Chicken Thighs/Legs ((boneless/skinless))
8 oz Cremini Mushrooms
3 "rice" cups (18oz) Jasmine Rice ((or other white rice))
3 cups (24 oz) Chicken Stock/Broth ((or Water))
3 Tablespoons Sweet/Black Soy Sauce
3 Tablespoon Soy Sauce, Low Sodium
1 teaspoon Seasoned Rice Vinegar
¼ teaspoon Chinese Five Spice
2 teaspoons Fresh Ginger Root (grated)
Scallions ((for garnish))

Steps:

  • Remove fat from chicken and cut into large chunks and place into bowl. Add washed mushrooms.
  • Whisk together marinade ingredients and pour over chicken and mushrooms and set in refrigerator overnight, or for at least 30 minutes.
  • Add rice, broth and chicken/mushrooms to your Pressure Cooker cooking pot.
  • Lock on lid and Close Pressure Valve.
  • Cook at High Pressure for 5 minutes.
  • When Beep sounds, allow a 15 minute Natural Pressure Release.

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