Feb 28, 2019
This Instant Pot chicken is lightly breaded chicken breasts topped with a creamy and savory mushroom sauce. A quick and easy dinner option that the entire family will enjoy!
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This Instant Pot chicken is lightly breaded chicken breasts topped with a creamy and savory mushroom sauce. A quick and easy dinner option that the entire family will enjoy!
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Easy Instant Pot whole chicken.
RECIPE: https://www.saltandlavender.com/instant-pot-whole-chicken/
The Instant Pot makes it easy to make tender chicken thighs cooked in a sweet and savory soy sauce mixture with garlic and ginger. This dish is great for a quick and tasty dinner during the week.
Ingredients: 4 chicken thighs. 1/4 cup soy sauce. 1/4 cup honey. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1 tablespoon sesame oil. 1/4 cup water. 2 green onions, sliced for garnish.
Instructions: In a small bowl, mix soy sauce, honey, garlic, ginger, sesame oil, and water. Place chicken thighs in the Instant Pot. Pour the sauce over the chicken. Close the lid and set the Instant Pot to Manual, High Pressure for 10 minutes. Once the cooking cycle is complete, allow natural pressure release for 5 minutes, then quick release any remaining pressure. Carefully remove the chicken from the Instant Pot and set aside. Optional: For a thicker sauce, switch the Instant Pot to saut mode and cook the sauce for a few minutes until it thickens. Serve the chicken with the sauce spooned over the top, garnished with sliced green onions.
Prep Time: 10 minutes
Cook Time: 15 minutes
I Am Not Dead but I Am Divided
A flavorful and healthy shredded chicken dish cooked with fennel and onions in the Instant Pot. This recipe is suitable for those following a Keto, Paleo, AIP, or Whole30 diet.
Ingredients: 1.5 lbs chicken breasts, boneless and skinless. 1 fennel bulb, thinly sliced. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 cup chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste. 2 tablespoons olive oil.
Instructions: Season the chicken breasts with salt, pepper, dried thyme, and dried oregano. Set the Instant Pot to 'Saut' mode and heat olive oil. Add minced garlic and saut until fragrant. Add sliced fennel and onion to the Instant Pot and saut until slightly softened. Push the vegetables to the side and add seasoned chicken breasts to the Instant Pot. Pour chicken broth over the chicken and vegetables. Close the lid of the Instant Pot, set the valve to 'Sealing' position, and cook on high pressure for 10 minutes. Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure. Open the lid and shred the chicken using two forks. Serve the shredded chicken and fennel mixture hot. Enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
Trumpet Library
A flavorful and healthy shredded chicken dish cooked with fennel and onions in the Instant Pot. This recipe is suitable for those following a Keto, Paleo, AIP, or Whole30 diet.
Ingredients: 1.5 lbs chicken breasts, boneless and skinless. 1 fennel bulb, thinly sliced. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 cup chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste. 2 tablespoons olive oil.
Instructions: Season the chicken breasts with salt, pepper, dried thyme, and dried oregano. Set the Instant Pot to 'Saut' mode and heat olive oil. Add minced garlic and saut until fragrant. Add sliced fennel and onion to the Instant Pot and saut until slightly softened. Push the vegetables to the side and add seasoned chicken breasts to the Instant Pot. Pour chicken broth over the chicken and vegetables. Close the lid of the Instant Pot, set the valve to 'Sealing' position, and cook on high pressure for 10 minutes. Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure. Open the lid and shred the chicken using two forks. Serve the shredded chicken and fennel mixture hot. Enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
lasani kabob resturant
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A hearty and wholesome chicken stew with a medley of vegetables, cooked to perfection in the Instant Pot. Ideal for a nutritious Whole30-compliant meal.
Ingredients: 1.5 lbs boneless, skinless chicken thighs, diced. 3 cups sweet potatoes, peeled and cubed. 2 cups carrots, sliced. 1 onion, chopped. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 4 cups chicken broth. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 tbsp olive oil.
Instructions: Press 'Saute' on the Instant Pot and add olive oil. Add diced chicken and brown on all sides. Add onions and garlic, saut until softened. Stir in sweet potatoes, carrots, diced tomatoes, thyme, rosemary, salt, and pepper. Pour in chicken broth and stir well. Cancel 'Saute' mode, close the Instant Pot lid, and set to 'Manual' for 10 minutes. Once done, quick-release pressure and stir before serving.
Prep Time: 15 minutes
Cook Time: 15 minutes
ajs family diner
A quick and easy recipe for cooking frozen chicken in the Instant Pot. The flavorful broth and spices infuse the chicken, resulting in a delicious and moist dish.
Ingredients: 2 lbs frozen chicken breasts. 1 cup chicken broth. 1 tsp garlic powder. 1 tsp onion powder. 1 tsp dried oregano. 1 tsp paprika. Salt and pepper to taste. 1 cup diced vegetables optional.
Instructions: Place frozen chicken breasts in the Instant Pot. Add chicken broth, garlic powder, onion powder, oregano, paprika, salt, and pepper. If desired, add diced vegetables on top. Seal the Instant Pot and set it to Manual/Pressure Cook for 10 minutes. Once the cooking cycle is complete, perform a quick pressure release. Carefully open the Instant Pot and use a meat thermometer to ensure the chicken is cooked to a minimum internal temperature of 165F 74C. Serve the chicken over rice, pasta, or your favorite side dish.
Prep Time: 5 minutes
Cook Time: 15 minutes
suanjaya kencut
The Instant Pot makes it easy to make tender chicken thighs cooked in a sweet and savory soy sauce mixture with garlic and ginger. This dish is great for a quick and tasty dinner during the week.
Ingredients: 4 chicken thighs. 1/4 cup soy sauce. 1/4 cup honey. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1 tablespoon sesame oil. 1/4 cup water. 2 green onions, sliced for garnish.
Instructions: In a small bowl, mix soy sauce, honey, garlic, ginger, sesame oil, and water. Place chicken thighs in the Instant Pot. Pour the sauce over the chicken. Close the lid and set the Instant Pot to Manual, High Pressure for 10 minutes. Once the cooking cycle is complete, allow natural pressure release for 5 minutes, then quick release any remaining pressure. Carefully remove the chicken from the Instant Pot and set aside. Optional: For a thicker sauce, switch the Instant Pot to saut mode and cook the sauce for a few minutes until it thickens. Serve the chicken with the sauce spooned over the top, garnished with sliced green onions.
Prep Time: 10 minutes
Cook Time: 15 minutes
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