Chicken With Bell Peppers Noodles For Pressure Cooker Food

PRESSURE-COOKER RED PEPPER CHICKEN

Pressure-Cooker Red Pepper Chicken image

Chicken breasts are treated to black beans, red peppers and juicy tomatoes in this southwestern supper. We love it served with rice cooked in chicken broth-and it would also make a great filling for tacos or burritos. -Piper Spiwak, Vienna, Virginia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1 can (15 ounces) no-salt-added black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican stewed tomatoes, undrained
1 jar (12 ounces) roasted sweet red peppers, drained and cut into strips
1 large onion, chopped
1/2 cup water
Pepper to taste
Hot cooked rice

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.

Nutrition Facts : Calories 288 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 657mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 7g fiber), Protein 30g protein. Diabetic Exchanges

PRESSURE COOKER ITALIAN CHICKEN AND SAUSAGE WITH PEPPERS

Pressure Cooker Italian Chicken and Sausage with Peppers image

I love the restaurant Chicken with Sausage and peppers with pasta. This is a fast version of my recipe that basically takes all day!

Provided by TishT

Categories Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
4 Italian sausages (about 12 oz total)
1 frying chicken, skin removed cut into serving pieces
1 medium onion (about 4 oz)
2 medium green bell peppers (about 10 oz)
2 cloves garlic
2 tablespoons red wine vinegar
1 (16 ounce) can diced tomatoes
3/4 teaspoon dried basil
1/4 teaspoon fennel seed
crushed red pepper flakes
salt & freshly ground black pepper

Steps:

Heat the oil in the pressure cooker.
Prick the skin of the sausages in several places with the tines of a fork.
Add the sausages and chicken to the oil and cook until well browned on all sides.
While the chicken is cooking, dice the onion.
Cut the green peppers into 3/4" thick strips.
Mince the garlic.
When the chicken and sausages are browned, remove them from the pan and set aside.
Add the onion, green peppers and garlic to the cooker to cook, stirring often, until they begin to soften, about 4 minutes.
Add the vinegar and stir up the browned bits from the bottom of the cooker.
Add the chicken and sausages, tomatoes, basil, fennel, red pepper flakes, salt and pepper to taste.
Close pressure cooker and bring up to full pressure.
Reduce heat to stabilize pressure and cook for 10 minutes.
Release pressure and adjust the seasoning.

CHICKEN WITH BELL PEPPERS & NOODLES FOR PRESSURE COOKER

Chicken With Bell Peppers & Noodles for Pressure Cooker image

DH can't get enough of this; I can't believe that the noodles cook in the same pot! Toula Patsalis hits a home run in "The Pressure Cooker Cookbook."

Provided by KateL

Categories One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1/4 cup olive oil
1 large white onion (sliced)
3 garlic cloves (crushed)
4 skinless chicken breast halves (2-inch thick)
1 red bell pepper (sliced lengthwise)
1 green bell pepper (sliced lengthwise)
3 cups chicken broth
8 ounces tomato sauce
1 tablespoon fresh lemon juice
2 tablespoons brown sugar
2 teaspoons salt
1/4 teaspoon black pepper (freshly ground)
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/2 teaspoon ground fennel
1 bay leaf
16 ounces egg noodles (dry)
1/2 cup fontinella cheese, grated (2 ounces)
1/2 cup parmesan cheese, grated (2 ounces)

Steps:

In a pressure cooker, heat oil. Add onion and saute in hot oil 3 minutes.
Add garlic, chicken pieces, and peppers. Saute over medium-high heat 3 minutes, stirring occasionally.
Stir in broth, tomato sauce, lemon juice, brown sugar, salt, black pepper, and herbs. Add noodles and stir again. Secure lid. Over high heat, develop steam to high pressure. Insert a heat diffuser between pan and heat. Reduce heat to maintain pressure and cook 10 minutes. Release pressure according to manufacturer's directions. Remove lid.
Combine cheeses. Discard bay leaf. Stir chicken and noodle mixture and
transfer to a serving bowl. Sprinkle with cheese.
Makes 6 servings.

Nutrition Facts : Calories 568.1, Fat 17.7, SaturatedFat 4.3, Cholesterol 121.5, Sodium 1587.3, Carbohydrate 67.1, Fiber 4.6, Sugar 10.4, Protein 34.5

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