INSTANT POT® MARGARITA CHICKEN THIGHS WITH ORANGE AND LIME SLICES
This Instant Pot® recipe for chicken thighs with orange and lime slices is as close as I can get to Chi-Chi's® Pollo Magnifico. Serve over rice.
Provided by Kimberly D. B. Woodward
Categories 100+ Everyday Cooking Recipes Instant Pot¨ Main Dishes
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Place orange and lime slices on the bottom of a multi-functional pressure cooker (such as Instant Pot®). Place chicken slices on top.
- Mix margarita mix, lime juice, orange juice concentrate, lime zest, orange zest, brown sugar, soy sauce, olive oil, chili powder, oregano, cumin, and garlic together in a bowl; pour over everything in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 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 to a platter. Remove and discard fruit slices. Ladle sauce over chicken.
Nutrition Facts : Calories 526.2 calories, Carbohydrate 18.6 g, Cholesterol 205.1 mg, Fat 23.3 g, Fiber 1.4 g, Protein 57.8 g, SaturatedFat 6.3 g, Sodium 351.7 mg, Sugar 15.4 g
INSTANT POT ORANGE CHICKEN
Make and share this Instant Pot Orange Chicken recipe from Food.com.
Provided by norasingley
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat Instant Pot to saute setting. Season chicken thighs with salt. Add 2 tablespoons grapeseed oil to pot, swirl to coat, and add chicken thighs in two batches so as not to overcrowd. Saute until golden, flipping once, about 4 minutes per side, transferring them to a large plate as they finish. Add remaining 1 tablespoon grapeseed oil and red onion. Season with salt and saute, stirring occasionally, until softened and onions turn golden in spots, about 5 minutes more. Add orange juice and zest, rice wine vinegar, soy sauce, chicken broth, garlic, ginger, honey, and red pepper flakes. Stir to combine, scraping bottom of pan to deglaze. (You can also do this in a skillet over high heat; cooking time will be reduced.).
- Place chicken thighs (and onion mixture, if you used a skillet on the stovetop) in pot, nestling them into as even a layer as possible.
- Cover and cook on high pressure for 18 minutes. Release the pressure manually. Return Instant Pot to saute setting.
- Transfer thighs to a plate and cover to keep warm. Place cornstarch in a medium bowl. Gradually ladle approximately ¼ cup of cooking liquid into cornstarch, whisking constantly until smooth. Pour cornstarch mixture back into the pot. Cook, whisking, until mixture has come to a boil and thickened slightly. Add snap peas and continue cooking, stirring occasionally, until snap peas are crisp-tender, about 2-3 minutes. Serve immediately with pan juices and rice, garnished with sesame seeds and scallions, if desired.
Nutrition Facts : Calories 304, Fat 14, SaturatedFat 1.9, Cholesterol 68.1, Sodium 1089.2, Carbohydrate 25.7, Fiber 2.7, Sugar 15.2, Protein 20.6
INSTANT POT 3-INGREDIENT CHICKEN AND GRAVY
I was worried this would be too salty, and the ingredients didn't sound appealing to me at all. I couldn't figure out how it would make a delicious gravy, but surprise surprise--it sure did. Great over the top of chicken or mashed potatoes. Surprisingly simple but delicious. I used chicken thighs because I prefer dark meat, but you could use chicken breasts (cook for 12 minutes if using breasts).
Provided by AmyZoe
Categories Chicken Thigh & Leg
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Add water or broth into instant pot. Add chicken.
- Sprinkle onion soup mix over top, and dump cream of mushroom soup on top of chicken. Do not stir.
- Cover and make sure the valve is on sealing. Set the timer to manual (high pressure) for 15 minutes.
- When the timer beeps let the pressure release naturally for 5 to 10 minutes and then release the rest of the pressure by moving the valve to venting. Remove the lid.
- Use a spoon to break up the chicken.
- Serve chicken and gravy over potatoes, noodles, toast, biscuits, or rice.
Nutrition Facts : Calories 222.1, Fat 8.8, SaturatedFat 2.2, Cholesterol 85.9, Sodium 1509.6, Carbohydrate 11, Fiber 0.6, Sugar 1.7, Protein 23.4
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