Pressure Cooker Chicken Recipe

A pressure cooker has always been the best companion in the kitchen for handling the cooking process.

Especially when it comes to the point of chicken recipes, a complete control resulting in an easier and quicker way to cook chicken is provided and this is the reason why is pressure cooker preferred.

Cooking chicken and other poultry in pressure cooker generally slightly different compare to the normal way when you’re using crock pot or other cookware.

Some Tips

When you cook chicken in pressure cooker, do it at high pressure, 15psi and use the quick or cold release method

Any tiny detail of innovation implemented over the recipes show vast difference in the cooking time. Such as:

  • Does the chicken you cooked boneless or not?
  • The sizes of pieces
  • The leanness
  • Quality of your chicken

It is not necessary to brown your chicken, especially if you’re on a diet

Use chicken stock to add flavor since chicken and other poultry tend to dry out if overcooked

Watch out your cooking time to avoid overcooked

Example of Pressure Cooker Chicken Recipe

How to make Chicken and Bell Pepper
  • Rinse your chicken (3 1/2lbs) and pat dry.
  • Heat 1 tbs Ghee on pressure cooker and brown the chicken, set aside
  • Chopped ½ cup onion and 2 garlic gloves. Saute for about 3 to 5 min
  • Add 2 tbs tomato paste, paprika, chicken stock (1 cup) and 1 cup bell paprika.
  • Reserved the chicken
  • Now cover the pressure cooker, lock it and set to high pressure, 15psi, according to manufacturer’s directions.
  • When the pressure is reached, you need to lower the temperature and cook for 10 more minutes
  • Adjust the heat to maintain it is cooking evenly
  • Allow the pressure to drop using quick release method and remove the lid carefully
  • Using a spoon, arrange the chicken in the plate
  • To make the sauce you need to add ½ cup sour cream to the sauce in pressure cooker and stir constantly. Season with salt and pepper
  • For serving, add the sauce onto the chicken on the plate and top it with parsley

Most of the chicken is noticed to be much tastier than cooked in a regular manner. This may be due to storing of all the flavors by the closed lid which is actually not present in regular cooking process as there the process happens to be in a cooking bowl.

Cooking chicken in pressure cooker is not limited to the above recipe alone. There are many variations to cook your chicken, such as using curry stock, thyme with lemon sauce, Chilli, etc. Whatever you do with your chicken, make sure you follow the tips.

One thing I never tire of is taking a frozen chicken, add 1/2 cup of water and turning on my digital pressure cooker. After 15 minutes, I got a tender chicken with no fuss.

Need another pressure cooker chicken recipe? Why don't you buy The $7 a Meal Pressure Cooker Cookbook: 301 Delicious Meals You Can Prepare Quickly for the Whole Family. With only $7, you get a variety choices for cooking with your pressure cooker plus it is the latest edition, publish on 2010

How to make chicken soup

You will need following ingredients:

  • 3-½ pound quartered kosher (or regular) chicken
  • 2 split chicken breasts
  • 6 halved crosswise carrots
  • 3 celery stalks (with leaves intact) cut into 1 ½ inch pieces.
  • 3 quartered medium onions
  • 2 halved crosswise parsnips
  • 6 stalks of fresh dill
  • 8-10 stalks of parsley
  • 1 bay leaf
  • 1 tablespoon of kosher or coarse salt
  • 8 cups of water

To get started, place the chicken neck, gizzard, and all of the chicken pieces in a heat resistant bowl. Pour a kettle of boiling water over everything. Let the chicken pieces sit for 10 minutes. Rinse the chicken afterwards.

Place the carrots, celery, onions, parsnips, dill, parsley and bay leaf in the bottom of the pressure cooker.

Then, add the chicken (including the neck and the gizzard), salt, and 8 cups of water.

Secure the lid on the pressure cooker and set it over high heat to bring the cooker to high pressure. Cook the mixture for 15 minutes.

Turn off the heat and vary the pressure cooker to the sink with care. cool it down and place the soup to a large container. Let the soup cool for 10 minutes.

Remove the fat from the soup before using

If you're not finishing them up, you can keep them in refrigerate and heat it some when you needed.

Chicken soup with tomatoes and mushrooms

A variation of the above pressure cooker chicken recipe that you can try is a chicken soup with tomatoes and mushrooms.

It’s quite simple. You prepare the pressure cooker chicken recipe above, but you also add the following ingredients to this variation:

  • ½ pounds of green beans, cut lengthwise
  • ½ pound of Portobello mushrooms, cut into 1 inch pieces
  • 1 cup of crushed canned whole tomatoes.

And you omit the following ingredients (then add them at the end) in this variation: Dill, Parsley and Bay leaf

You prepare the chicken soup recipe from above by adding all of the ingredients plus the green beans, Portobello mushrooms, and the crushed canned tomatoes (and omitting the dill parsley, and bay leaf until neat the end) to a large soup pot.

Bring the water to a boil, skim the surface thoroughly for any fat, and lower the heat afterwards.

Skim the soup again for fat, then add the dill parsley, and bay leaf back in again.

Cover the pot and simmer the chicken for 1 ½ hours or until the chicken is fork tender.

Fish the bay leaf out of the chicken soup. Serve while it is hot (or cool and store) afterwards.

And there you have two different versions of a pressure cooker chicken recipe that takes under an hour to make and is great for storing to have the soup the next day.

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