Stuffed Chicken In Pressure Cooker Recipes

PRESSURE-COOKER RED PEPPER CHICKEN

Steps:

• Place chicken in a 6-qt. electric pressure cooker. In a bowl, combine beans, tomatoes, red peppers, onion, water and pepper; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes., Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165°. Remove chicken and keep warm. Select saute setting; adjust for low heat. Simmer cooking juices until thickened, 8-10 minutes. Serve with rice and chicken., Freeze option: Place chicken and bean mixture in freezer containers; top with cooking juices. 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.

STUFFED CHICKEN IN PRESSURE COOKER

Steps:

• 1. Make your stuffing first. Put stuffing in a bowl and add 1 1/2 cups warm water. Stir it around till moist then set aside.
• 2. Wash potatoes. I leave the potatoes whole with the skins on.
• 3. Chop carrots and onions. Set aside.
• 4. Wash chicken inside and out (makes sure to take out any giblets that might be packaged up inside.)
• 5. Pat dry. Set aside.
• 6. Take out your cheesecloth and cut enough off to wrap the chicken "twice" leaving the ends long enough to tie a knot on the top. This serves two purposes . . . It's so much easier to lift the knot out of the cooker, the chicken doesn't fall apart in the pot and all the bones and stuffing stay put! I also do this with chicken noodle soup.
• 7. Once you have opened and cut the cheesecloth, unwrap it on a cutting board or counter. (It will be very thin, that's why I double it.) Place the chicken on one end of the cheesecloth and stuff the chicken.
• 8. Once it's stuffed, roll the chicken, with the cheesecloth, to the other end of the cheesecloth.
• 9. There should be enough cheesecloth on the ends to tie in a knot. Set aside.
• 10. Add the chicken broth to the pot. Add the crushed garlic and onion.
• 11. Place the potatoes on the bottom of the pot.
• 12. Place your stuffed chicken on top of the potatoes. That will serve as a rack for the chicken.
• 13. Add the chopped carrots, salt, and pepper. If you think you want more broth, add it now.
• 14. Close the lid and set the timer for 50 minutes. (It's stuffed so you have to be careful.) When done, let the pressure release naturally.
• 15. Open the lid and take out the chicken holding the knot and place it on a platter or plate. (Careful knot will be hot.) Grab with the hot pad or tongs.
• 16. Cut off the cheesecloth and check to see if it's done. If for some reason it's not fully cooked, place back in cooker, close lid and leave on warm for another 5 minutes or so. Voila! A one-pot meal that's tender and juicy!

PRESSURE-COOKER CHICKEN WITH OLIVES & ARTICHOKES

Steps:

• In a shallow bowl, mix flour, garlic salt and pepper. Dip chicken thighs in flour mixture to coat both sides; shake off excess., Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. In batches, brown the chicken on all sides., Sprinkle garlic, lemon zest, thyme and rosemary over chicken. Top with artichoke hearts, olives and bay leaf. In a bowl, mix orange juice, broth and honey; pour over top. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure. Remove bay leaf. , Mix gremolata ingredients in a small bowl. Sprinkle over chicken and artichoke mixture.

INSTANT POT STUFFED CABBAGE ROLLS

Steps:

• Fill the pressure cooking pot halfway with water. Select Sauté and bring to a boil. Add the cabbage to the boiling water. Cook for 5 minutes, turning, until the outer leaves are softened. Drain.
• Remove 12 leaves from the outside of the cabbage. Coarsely chop the remaining cabbage.
• In a large bowl, use your clean hands or a wooden spoon to mix together theground beef, onion, rice, garlic, egg, salt, and pepper until well blended.
• Lay the cabbage leaves on a work surface with the stem end nearest you. Divide the filling among the 12 leaves, placing it at the bottom of each leaf. Fold the sides in and roll the leaf around the filling, burrito style. Fasten the rolls with toothpicks if needed.
• Select Sauté and add the vegetable oil to the cooking pot. When the oil is hot, add the onion. Sauté for about 3 minutes, stirring occasionally, until the onion starts to soften. Add the garlic and cook for 1 minute more.
• Stir in the tomatoes, beef broth, white vinegar, tomato paste, pepper, and Worcestershire sauce. Mix in the chopped cabbage.
• Gently put the cabbage rolls directly into the sauce in the cooking pot. Lock the lid in place. Select High Pressure and 20 minutes cook time.
• When the cook time ends, turn off the pressure cooker. Let the pressure releasenaturally for 20 minutes and finish with a quick pressure release. When the valvedrops, carefully remove the lid. Use a slotted spoon to transfer the cabbage rolls to a serving platter.
• In a small bowl, whisk the cornstarch and cold water until smooth. Add the slurry to the pot. Select Sauté and bring the sauce to a boil, stirring constantly until the sauce thickens. Spoon the sauce over the cabbage rolls before serving.

PRESSURE COOKER CRANBERRY CHICKEN

Steps:

• Mix onion soup, cranberry sauce and french dressing together. Place chicken in pressure cooker and top with cranberry mixture. Bring to pressure and cook 12 minutes. Meanwhile cook egg noodles according to package directions on your stove. When pressure is released, open top and stir in cooked egg noodles. The dish is ready to serve.