Instant Pot Garlic Chicken With Radishes Food

INSTANT POT® GARLIC CHICKEN WITH RADISHES

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the pot. Meanwhile, season chicken with garlic powder, salt, pepper, and paprika. Quickly brown each chicken breast in the pot, rotating until browned on all sides, 5 to 7 minutes. Add onions and cook 5 minutes. Add broth, radishes, and garlic.
• Change pressure cooker setting to Manual and cook chicken until no longer pink in the center and juices run clear, about 15 minutes.

INSTANT POT CHICKEN POSOLE

Steps:

• Set an Instant Pot to saute on high. When the pot registers hot, add the dried chiles and cook until just beginning to soften, about 3 minutes. Add 1 cup water. Turn off the pot and put on the lid. Let sit until the chiles are completely softened, about 5 minutes. Transfer to a blender and puree until smooth. Use a rubber spatula to push the mixture through a fine-mesh strainer into a small bowl.
• Reset the pot to saute on high. When the pot registers hot, add the vegetable oil. Add the onion, garlic, 1 tablespoon salt and a few grinds of pepper; cook, stirring occasionally, until the onion is tender, 6 to 8 minutes. Turn off the pot.
• Add 6 cups water, the chile puree, hominy, cilantro, oregano and bay leaf to the pot. Put on and lock the lid; make sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 1 hour 10 minutes. When the time is up, carefully turn the steam valve to the venting position to manually release the pressure. Turn off the pot and remove the lid.
• Add the chicken to the pot and press to submerge in the liquid. Replace and lock the lid; return the steam valve to the sealing position. Set the pot to pressure-cook on high for 10 minutes. When the time is up, carefully turn the steam valve to the venting position to manually release the pressure. Turn off the pot and remove the lid.
• Discard the bay leaf. Transfer the chicken to a rimmed baking sheet and shred into bite-size pieces with two forks. Return to the pot along with any accumulated juices and stir to combine. Divide among bowls and top with dried oregano, radishes, queso fresco, cilantro, sour cream and/or cabbage. Serve with lime wedges.

GARLIC ROASTED RADISHES

Steps:

• Preheat oven to 425℉. In a bowl, combine the radishes, cooking fat (ghee, butter or oil), dried herbs, salt, and pepper; toss until the radishes are evenly coated. (Note: don't add the minced garlic until step 3).
• Spread radishes out in a single layer in a large 9×13 inch baking dish.
• Bake for 20-25 minutes, tossing every 10 minutes. After the first 10 minutes of baking add the minced garlic and toss. Return to oven to bake an additional 10-15 minutes or until radishes are golden brown and easily pierced with a fork.
• If desired, serve with ranch dressing for dipping or drizzling on top and garnish with fresh parsley, dill, or chives.

DAIKON RADISH WITH CHICKEN-KOREAN STYLE

Steps:

• Peel daikon and cut into 1/2 inch half moons.
• Cut chicken into 1/2- 1 inch pieces.
• Heat oil. Add daikon and chicken and sauté over high heat. Stir in crushed garlic and chili flakes/pepper.
• Add all ingredients for the cooking sauce. Cook over medium heat, constantly skimming.
• When the sauce has nearly evaporated, sprinkle sesame oil.
• Remove from heat and serve. Great with rice.
• Even better the day after!

INSTANT POT® GARLIC CHICKEN WITH RADISHES

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the pot. Meanwhile, season chicken with garlic powder, salt, pepper, and paprika. Quickly brown each chicken breast in the pot, rotating until browned on all sides, 5 to 7 minutes. Add onions and cook 5 minutes. Add broth, radishes, and garlic.
• Change pressure cooker setting to Manual and cook chicken until no longer pink in the center and juices run clear, about 15 minutes.