Chicken Continental Electric Pressure Cooker Food

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PRESSURE COOKER: WHOLE CHICKEN WITH VEGETABLES, AND PASTA



Pressure Cooker: Whole Chicken With Vegetables, and Pasta image

This is a delicious meal-in-a-pot that's ready in less than an hour. The cooker does all the work except for prep, so don't be concerned about the time. This hearty stew tastes and looks long-cooked, a real husband-pleaser :-). Note: I developed this recipe for the Wolfgang Puck 6-quart electronic pressure cooker that used to be sold on HSN (Home Shopping Network on TV). I'm sure it would be quite easy to adapt for stove-top pressure cookers or other brands of electronic ones. Enjoy!

Provided by Jainagirl

Categories     Stew

Time 1h

Yield 10 cups - approximate, 6-8 serving(s)

Number Of Ingredients 13

1 whole chicken, 3 to 3 1/2 pounds
2 (14 1/2 ounce) cans chicken broth
3 cups onions, diced
3 cups carrots, diced
1 (28 ounce) can tomatoes with juice, whole
1 tablespoon Worcestershire sauce
1/2 cup wine, sherry, white, blush
6 ounces pasta, uncooked
2 tablespoons oil, vegetable, olive
1/2 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
1/2 teaspoon dried herbs, rosemary, thyme
1 loaf bread, French, Italian

Steps:

  • Truss chicken and brown on all sides in oil in separate pan on top of stove.
  • Put chicken in cooker, breast side down.
  • Saute carrots and onions in pan on top of stove.
  • Deglaze pan with 1 can chicken broth and add entire contents of saute pan to the cooker.
  • Cut tomatoes into smaller pieces if desired.
  • Add tomatoes with juice to cooker.
  • Add worcestershire and season with salt, pepper and rosemary or thyme to taste.
  • Top up with water.
  • Do not exceed the "max PC" line when filling cooker.
  • Put cover on cooker and set to "seal."
  • Select meat function and set timer on cooker to 25 minutes.
  • After 25 minutes, unplug cooker and let the pressure drop.
  • Open cooker when pressure has dropped.
  • Remove chicken from cooker and remove all meat and skin from the bones.
  • Discard bones and skin.
  • Shred the meat.
  • Put glass cover on cooker and plug inches It should go into the "heat" mode.
  • Select "meat" mode and set timer on cooker to 20 minutes.
  • Bring broth and vegetables to a boil. Add pasta and 1 can chicken broth. Cook uncovered until pasta is tender.
  • Turn off heat and let cooker cool for 5 minutes.
  • Add chicken.
  • Stir and serve with crusty bread.
  • Ladle into serving bowls and sprinkle with parmesan or romano cheese, if desired.

Nutrition Facts : Calories 936.7, Fat 43.7, SaturatedFat 11.5, Cholesterol 162.6, Sodium 1618, Carbohydrate 78.5, Fiber 7.1, Sugar 15.1, Protein 52.2

EASY ELECTRIC PRESSURE COOKER CHICKEN STOCK



Easy Electric Pressure Cooker Chicken Stock image

Let me just say that I LOVE my 8 quart oval electric pressure cooker, and I use it almost exclusively for making stock. and cheesecake. (That's another recipe for another time...) It is so easy and cost effective, not to mention better tasting and better for you - I can't imagine going back to canned broth! I started by following Lorna Sass's recipe to the letter - until I realized that you can't really make a "mistake" making stock. I got tired of throwing away scraps every day, and tired of buying fresh veggies just for stock. I have included step-by-step photos to show how little waste there really is. Basically, over time, I put all of my veggie scraps into a gallon zipper freezer bag - onions (with skins), carrot peels and tops, celery leaves and ends, and garlic peels and ends, and parsley stems. I've tried adding veggies like mushrooms, but this yielded too strong a flavor, so I quickly went back to the basics. When the bag is full, I make stock. Usually, the timing is good - by the time the bag is full, I'm almost out of stock anyway. If I've used bone-in chicken in the meantime, I'll save those scraps, too, in a separate bag. When the time comes, if I feel the ratio of veggies is off, I'll add a little more of one or the other - usually, I add some extra celery leaves, as I don't use as much celery as I do carrots and onions, for example. But whatever - like I said, you really can't mess this up. Because I'm using an 8-quart cooker, and filling it to the max, I get a LOT of stock! Plus, by starting with a whole roasting chicken, I can usually harvest about 4 cups of cooked chicken meat to use in other recipes as well. Considering I can get a roaster for 75 cents a pound, and everything else is scraps, that's quite a bargain!!

Provided by Gatorbek

Categories     Stocks

Time 2h

Yield 10 cups, 10-12 serving(s)

Number Of Ingredients 6

1 gallon vegetables, scraps (onion bits with skins, carrot peels and ends, celery leaves and ends, garlic scraps, and parsley)
1 (4 lb) roasting chickens, with neck and gizzards (If these are missing, don't stress. It's okay.)
2 bay leaves
1/4 teaspoon black peppercorns
spices (I don't add anything else, I prefer to season my stock as needed for the recipe, but many people use)
water

Steps:

  • Remove the neck and gizzards from the chicken. Place the neck and the chicken, breast side up, into the pressure cooker and add 2 cups of water. Set aside gizzards. Secure the lid. Cook at high pressure for 25 minutes, and allow for natural pressure release. (If your chicken is over 5 pounds, add a few extra minutes to ensure it cooks all the way through.).
  • Remove chicken and neck from cooker. Do not remove the liquid! Place chicken in a casserole dish or a deep plate to catch drippings, and allow it to cool enough to touch it.
  • In the meantime, place the frozen scraps into the hot cooker to begin thawing. You don't have to thaw them ahead of time, the cooker will do that. I just dump the bag, then place the bag right back in the freezer for the next batch.
  • Take off your rings!
  • Harvest all meat from chicken for later use. I use three bowls: meat, bones/other good stuff, and skin. When in doubt, put it in the bone-bowl. If you get a little skin in there, that's okay - you'll just skim the fat off later anyway.
  • I do not use a knife for this process. The meat should just about fall off the bones. If you're having a really hard time, it may not be cooked all the way through. You can see from the pictures that the chicken breasts come off almost whole, and the dark meat just falls into the bowl. There is very little in the third bowl - that's all I'm going to throw away. The rest gets used.
  • Either freeze or refrigerate the chicken harvested - I usually get 4-5 cups.
  • Throw away the skins.
  • Next, I try to chop the bones up as small as possible and place the pieces into the cooker. I have a a good pair of boning shears that make short work of this. The more you can chop up the bones, the more of the gelatin you can release to give your stock that beautiful "jiggle" when it's done. You know you have a beautiful stock when it dances like Jello!
  • Also, dump any juice that seeped out during the harvesting process back into the cooker.
  • So now, you have a little bit of liquid, all your veggies, and your chopped up chicken bones. Cut up the gizzards and toss them on top, along with the bay leaves and peppercorns. This is when I usually add a few more celery leaves, and maybe a little extra parsley. (See picture).
  • Fill to "Max-fill" line with water. Secure the lid, and set the cooker to cook at high pressure for 25 minutes, then allow for natural release. It will take a while to come up to pressure because the cooker is so full.
  • Place 2 layers of cheesecloth over a strainer and place the strainer over a LARGE bowl. VERY carefully, pour the contents of the cooker into the strainer, allowing the liquid to run through.
  • Allow the solids to cool to the touch, then gather the ends of the cheesecloth and press/squeeze as much liquid as you can out of the solids. I shift the solids around and squeeze again a couple times to get as much out as possible.
  • Some people like to skim the fat off while it is still liquid. I don't. I think that's too much work. I'd rather peel it off in chunks after refrigerating, when it is hard.
  • Please, please make sure you're practicing safe food prep - you can't just stick the bowl of steaming hot chicken stock into the fridge and think that the temp will come down fast enough to prevent the growth of bacteria.
  • I usually put the bowl into my sink in an ice bath, and every few minutes, I *gently* stir the stock. After the temp has come down, I'll move it to the fridge overnight.
  • In the morning, scrape off the congealed fat that has risen to the top. Watch that stock jiggle! Divide into freezable containers in various sizes and freeze until needed.

Nutrition Facts : Calories 253.4, Fat 18.6, SaturatedFat 5.3, Cholesterol 85.6, Sodium 79.7, Carbohydrate 0.1, Protein 20.1

PRESSURE COOKER CHICKEN FILLETS, BASIS FOR SAVORY PIES ETC



Pressure Cooker Chicken Fillets, Basis for Savory Pies Etc image

I have experimented with this until I'm finally happy with it... no, delighted with it. I use chicken breasts because it saves the hassle of picking out the bones, bonus time saver. It makes a great chicken basis for fillings such as: chicken pastry pies, chicken ragout, chicken pasta and chicken potato dishes, and if followed until Step 9, also for my Chicken lasagne recipe... I use this to get great healthy and hearty flavour without too much time and effort. It makes a lot, but it freezes well.. if it ever gets that far because it never takes long to disappear ! My not-so-fussed-on-chicken-DH actually likes this too. The recipe is so much easier and illogically, faster... if you start it the night before (I have this on while I'm cooking dinner, then let it cool, refrigerate the lot overnight and next day all you have to do is discard any fat and the rest is easyville) If you have spring onions or leeks or zucchini that need using then throw them in as well. The instructions are long, but mega easy. Cooking time includes overnight refrigeration time. ZWT REGION: The Netherlands.

Provided by kiwidutch

Categories     Savory Pies

Time 12h30m

Yield 2 baking dishes, 4-6 serving(s)

Number Of Ingredients 16

1 tablespoon butter
2 kg chicken breasts (4.4 lb)
3 -4 celery ribs, roughly chopped
3 small onions, diced
3 carrots, peeled and very roughly chopped
3 garlic cloves (minced)
1/4 head broccoli
2 heads endive (roughly chopped)
4 sprigs fresh rosemary
1 bunch fresh thyme
3 tablespoons fresh tarragon (optional)
1 teaspoon salt
fresh ground pepper
1 tablespoon butter
2 tablespoons flour
chicken stock (will be self made from this recipe)

Steps:

  • Melt the butter in the bottom of the pressure cooker, toss in the onions, celery and garlic and sauté gently for a few minutes. Add salt and pepper.
  • Add the carrot chunks, layer the fresh herbs on top (without removing leaves from the tough stalks), then place the chicken fillets on top of that, followed by the broccoli, endive and any other veggies I want to throw inches
  • DO remember however, that the pressure cooker should not be more than 3/4 full. Fill pressure cooker with water about 1/3rd to 1/2 full. your chicken and veggies should *not* be swimming, but there should be enough water to make some decent stock so eyeball the amount of water that you think is about right according to your volume of chicken.
  • Seal, and once it's up to pressure, cook on moderately high element for 30-40 minutes (depends on how much chicken I'm doing at once).
  • Turn off the heat and let it de-pressurize as slowly as possible. this slow-er cooling seems to improve the flavour.
  • Once the pressure is off enough, take off the lid and let it cool completely.
  • Usually I refrigerate the whole lot overnight and the next day I can just disgard any hardened fat.
  • Carefully remove the chicken pieces and roughly slice -- mine usually obligingly falls to pieces.
  • Discard the woody bits of the fresh herbs.
  • In a large saucepan, melt the butter, then add the flour, stir so that there are no lumps and add several cups of the chicken stock liquid. stir until sauce has thickened somewhat, adding as much chicken stock liquid as you need to make a firm but not overcooked sauce, you don't want rubber LOL. (Mine is approx 5-6 cups for the whole mix) using a ladle, scoop out all the carrot, onion, mushed broccoli etc and add it to the sauce, mixing well. Let it cool, then add the chicken and mix well, you should have a firm ragout type mixture packed with chicken pieces.
  • This mixture comfortably fills TWO 23x23 cm (9 x 9 inch) baking dishes.
  • I can now use this mixture to use in my Pressure cooker Chicken Pastry Pie, Pressure cooker Chicken Potato Bake and if made up until Step 9, for Pressure cooker Chicken Lasagne.

Nutrition Facts : Calories 1029.6, Fat 52.9, SaturatedFat 17.1, Cholesterol 335.3, Sodium 1074.2, Carbohydrate 25, Fiber 11.8, Sugar 6.3, Protein 110.3

PRESSURE COOKER WHOLE CHICKEN



Pressure Cooker Whole Chicken image

I've fallen in love with my pressure cooker and was anxious to try this. It's now my new favorite way to prepare a whole chicken. This recipe is a combination of ideas I found online, and you certainly could use any seasonings you want. The chicken turns out somewhere between roasted & stewed, and is delicous, tasty & moist. I served it with brown rice tossed with some dried basil & moistened with some of the juice from the chicken. You can have a real feast in 45 mins. tops!

Provided by LitaLou

Categories     Poultry

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 (2 lb) whole chickens
2 tablespoons olive oil
salt & pepper
1 1/2 cups water or 1 1/2 cups chicken broth

Steps:

  • Rinse chicken & pat dry. Season with salt & pepper.
  • Heat oil in uncovered pressure cooker; brown chicken on all sides in hot oil. Remove chicken.
  • Place rack in pressure cooker and place browned chicken in rack. Add water/broth around chicken.
  • Place lid on cooker, seal, and bring up to pressure.
  • Cook for 25 minutes.
  • Release pressure by quick release method.
  • Remove chicken to platter, pour accumulated juice into bowl & serve with chicken.

CHICKEN CONTINENTAL (ELECTRIC PRESSURE COOKER)



Chicken Continental (Electric Pressure Cooker) image

This is a recipe that my mother-in-law gave me when my husband & I got married in 1994. I converted the recipe after purchasing an electric pressure cooker several months ago. I now have two pressure cookers (Elite Bistro & Instant Pot). Enjoy!

Provided by Amy Booth

Categories     Chicken

Time 20m

Number Of Ingredients 11

3 c diced chicken (pre-cooked or raw)
1 can(s) (8 oz) can sliced mushrooms, drained
2 clove garlic
3 Tbsp canola oil
3 1/2 c chicken broth
2 can(s) french cut green beans
2 tsp salt (less or more to taste)
1 tsp basil, dried
1 tsp pepper (or more to taste)
3 c long grain rice, uncooked
2 can(s) cream of chicken, mushroom or celery soup (diluted)

Steps:

  • 1. Saute chicken, mushrooms and garlic in oil 2 to 3 minutes for pre-cooked chicken or if using raw 5-7 minutes or until no longer pink (Instant Pot use saute button) (Elite Bistro use brown rice button).
  • 2. Add in remaining ingredients, stir and cover. Select Rice button & cook for 10 minutes. Natural release.

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