Electric Pressure Cooker Chicken Broccoli Rice Food

PRESSURE-COOKER GARLIC CHICKEN AND BROCCOLI

Steps:

• Place the first 5 ingredients in a 6-qt. electric pressure cooker. In a large bowl, mix broth, soy sauce, brown sugar, sesame oil, vinegar, salt and pepper; pour over chicken mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165°. , Remove chicken and vegetables; keep warm. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice., Freeze option: Place chicken and vegetables in freezer containers; top with sauce. 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.

ELECTRIC PRESSURE COOKER-CHICKEN BROCCOLI RICE

Steps:

• Heat oil in pressure cooker, lid off, on saute or brown.
• Add onions. Cook until softened.
• Add all seasonings. Stir to blend and cook a minute or two.
• If using raw chicken, add now and stir a bit.
• Add rice and broth, then stir.
• Put on lid, lock it in place. Pressure release valve in closed position.
• Reset machine on high pressure for a cooktime of 5 minutes. Basmati is a more delicate rice than traditional long grain white so cook time is a bit less.
• Shut off machine when time is up. Do a quick release and carefully remove the lid.
• Fluff rice a bit the add mascarpone cheese in small dollop so they melt in quicker.
• Add half and half, one 1/2 c to start them gently stir the mixture. Add only enough to get the creaminess you desire.
• If using COOKED chicken, fold in now.
• Fold in steamed broccoli.
• Top with shredded cheese and put the lid back on. I set it to the Keep Warm setting and left it to heat for about 20 minutes.
• Broccoli will get softer so if you like your broccoli with a bit more texture, you can steam it perfectly and just serve on the side.

EASY ELECTRIC PRESSURE COOKER CHICKEN STOCK

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.

PRESSURE COOKER CREAMY CHICKEN & BROCCOLI

Steps:

• Salt and pepper chicken breasts. Add oil and butter to pressure cooking pot, select Browning. When butter is melted, brown the chicken breasts. Remove to a plate. Add the onion to the pressure cooking pot, and cook, stirring occasionally until the onion is tender, about 5 minutes. Stir in chicken broth, salt, pepper, red pepper flakes, and parsley. Add brown chicken breasts. Cover and lock lid in place. Select High Pressure and 5 minutes cook time. When timer beeps, turn off and use a quick pressure release. Remove chicken to a cutting board and cut in to bite pieces. In a small bowl, dissolve cornstarch in 2 tablespoons water. Select Simmer and add cornstarch mixture to the pot stirring constantly. Add cubed cream cheese and shredded cheese. Stir until cheese is melted. Add diced chicken and steamed broccoli. Simmer for 5 minutes until broccoli and chicken are heated through. Serve over white rice and garnish with additional shredded cheese if desired.