Instant Pot Cranberry Chicken Food

INSTANT POT CRANBERRY CHICKEN

Steps:

• Turn on instant pot. Press SAUTE and pour olive oil in. Meanwhile, peel and cut the onion. Add it to the pot and saute until translucent (about 2 minutes).
• Add bacon/pancetta pieces and fry for 2 minutes.
• Meanwhile: season the thighs with paprika, salt and black pepper. Make a space in the pot by moving the onion and bacon to the edges. Add the chicken in and cook for 2 minutes per side.
• Turn off SAUTE function (press CANCEL) and deglaze the pot with broth (no need to take out the chicken. Just move it to a side to make some space for deglazing).
• Stir in cranberry sauce until well combined. Add half of the cranberries (see note 4) and 2-3 orange slices (see note 5) Close the lid and lock it into its position. Turn the steam release valve to SEALING and adjust timer to 6 minutes.
• When the time is up, wait 4-5 minutes before releasing the pressure manually. When the pin drops, remove the lid.
• Turn on SAUTE. Add cranberries (if you haven't added all of them before cooking) and thicken the sauce with flour (mix 2 tablespoons of flour with about about 4 tablespoons of water or more if needed). Let it cook for 1-2 minutes before turning off the pot.
• Serve with rice or anything you like!

EASY INSTANT POT® CRANBERRY SAUCE

Steps:

• Combine cranberries, sugar, orange juice, orange zest, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 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. Unlock and remove lid. Add cinnamon stick and select Saute function; cook until sauce thickens, 5 to 10 minutes. Remove and discard cinnamon stick.
• Blend sauce with an immersion blender for a smoother consistency. Let cool; sauce will continue to thicken naturally.

INSTANT POT® CRANBERRY BEAN SOUP

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tubettini and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set aside.
• Meanwhile, turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add pancetta and cook until fat has been rendered, about 5 minutes. Add onion, carrots, and celery; saute, stirring frequently, until translucent, about 4 minutes. Add garlic and cook for 1 minute.
• Pour 1/4 cup chicken broth into the pressure cooker and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Add remaining chicken broth, cranberry beans, diced tomatoes with juice, bay leaves, salt, and pepper.
• Close and lock the lid of the pressure cooker and close the valve. Select Manual pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
• Transfer 2 cups of soup, with as many beans as possible, to a mini food processor; blend until smooth. Place back into the pot and stir. Ladle soup into bowls, add the reserved pasta, and serve.