GRANDMA'S CREAMY CHICKEN IN THE INSTANT POT®
My grandma's recipe made for the Instant Pot®! Serve over rice, potatoes, or pasta.
Provided by saraeudy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Place onions into the bottom of a multi-functional pressure cooker (such as Instant Pot®). Pour melted butter and broth on top.
- Mix garlic, poultry seasoning, salt, pepper, paprika, and smoked paprika together in a small bowl. Stir into onions. Place chicken on top of the onions.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Transfer chicken and onions to a plate. Select Saute function to bring juices to a simmer, about 5 minutes.
- Sift flour into the pot and stir until no lumps remain and sauce has thickened a bit, about 5 minutes. Add sour cream by the spoonful, stirring to incorporate. Cancel Saute function. Return chicken and onions to the pot. Select Warm function to heat through, about 5 minutes. Serve.
Nutrition Facts : Calories 394.1 calories, Carbohydrate 14.4 g, Cholesterol 100.4 mg, Fat 30.9 g, Fiber 1.7 g, Protein 16 g, SaturatedFat 18.8 g, Sodium 486.1 mg, Sugar 3.8 g
INSTANT POT® KETO RANCH CHICKEN
Ranch, cheese, bacon, and chicken all in one delicious dish, made with no fuss in the Instant Pot®.
Provided by wyztat2
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Combine chicken and cream cheese in a multi-functional pressure cooker (such as Instant Pot®). Sprinkle with ranch seasoning and add water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken and shred using 2 forks; return chicken to pot. Select low heat according to according to manufacturer's instructions. Add Cheddar cheese and bacon. Stir to combine and heat through, 2 to 3 minutes.
Nutrition Facts : Calories 530.9 calories, Carbohydrate 12.8 g, Cholesterol 157.1 mg, Fat 36.5 g, Fiber 0.3 g, Protein 36.1 g, SaturatedFat 17 g, Sodium 1045.1 mg, Sugar 0.2 g
INSTANT POT® BACON-RANCH CHICKEN THIGHS
An easy one-pot keto dinner with chicken thighs and a creamy ranch cheese sauce with bacon and spinach. Serve over cauliflower rice or mash, topped with Cheddar cheese and additional bacon if desired.
Provided by My Hot Southern Mess
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon once pot is hot and cook to desired crispiness, about 5 minutes. Remove bacon and drain on paper towel lined plate. Add chicken thighs to pot and season with salt and pepper. Cook in bacon grease until each side is browned, about 2 minutes per side. Remove from pot and set aside.
- Pour in chicken broth and deglaze pot, scraping up all the browned bits. Stir in cream cheese and dry ranch dressing mix; cook until cream cheese has melted, about 3 minutes. Cancel Saute mode.
- Return bacon to pot and stir to combine. Add chicken thighs and turn until they are covered with cream cheese sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken and keep warm.
- Select Saute function. Add drained spinach to pot and cook until warmed. Return chicken and turn until well covered with sauce and cook for 1 minute until warmed through.
Nutrition Facts : Calories 358.5 calories, Carbohydrate 4 g, Cholesterol 112.5 mg, Fat 27.3 g, Fiber 1.5 g, Protein 24.3 g, SaturatedFat 12.2 g, Sodium 632.1 mg, Sugar 0.6 g
INSTANT POT CREAMY RANCH CHICKEN PASTA
The internet loves this ready-in-a-hurry dish but too many versions are overly soupy or have curdled sauces. Our version uses chicken thighs because they stay moist and tender; we stir them into the cheese mixture after it is cooked to create a creamy, tangy mixture that is perfect over pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pat the chicken thighs dry with a paper towel and sprinkle all over with 1 tablespoon of the seasoning mix.
- Add the penne to the 6-quart Instant Pot® and add 4 cups water to the pot. Place the chicken thighs on top of the penne. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for quick- release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the chicken to a cutting board until cool enough to handle.
- Meanwhile, combine the cream cheese, sour cream, Cheddar and remaining seasoning mix (about 2 tablespoons) in a large bowl. Set aside.
- Roughly chop the chicken into small pieces while it is still warm. Add the chicken to the cream-cheese mixture and stir to combine. Add the chicken and cheese mixture to the pasta and stir until the cheese mixture melts and the pasta is well coated.
INSTANT POT PARMESAN RANCH CHICKEN AND POTATOES
With the tangy ranch seasoning mixed with the delicious Parmesan cheese, garlic and basil tastes to accent, this Instant Pot Parmesan ranch chicken dinner will have your taste buds soaring!! A quick and easy family meal.
Provided by Six Sisters
Yield 6
Number Of Ingredients 13
Steps:
- Add chicken and potatoes to Instant Pot and drizzle with olive oil. Toss chicken and potatoes until they are coated with oil.
- In a small bowl, mix together salt, pepper, garlic powder, thyme, basil, oregano, and half of the dry ranch dressing mix. Sprinkle seasonings over chicken and potatoes, then toss gently to coat.
- Pour chicken broth into the Instant Pot (try to pour it to the sides of the chicken and potatoes so that you don't rinse off the seasonings).
- Place the lid on top of the Instant Pot and set the valve on top to sealing. Press the "MANUAL" button and set the timer for 16 minutes.
- Remember that it will take 10-15 minutes for the Instant Pot to come to pressure, so be sure to plan accordingly!
- When the Instant Pot is finished cooking, do a "quick release" of the pressure. Remove the chicken and potatoes to a large bowl or serving platter.
- In another small bowl, mix together remaining ranch dressing mix, Parmesan cheese, and melted butter. Drizzle butter/seasoning mix over the chicken and serve.
Nutrition Facts : Servingsize 1 serving, Calories 3279 kcal, Fat 182 g, SaturatedFat 60 g, Cholesterol 583 mg, Sodium 4349 mg, Carbohydrate 258 g, Sugar 2 g, Protein 175 mg
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