Pressure Cooker Bbq Chicken Smoked Sausage Food

PRESSURE COOKER BBQ CHICKEN

Steps:

• Place chicken, chicken broth, and bbq seasoning in pressure cooker insert.
• Close and cook high pressure for 14 min.
• After the 14 minutes, allow the pressure cooker to naturally release for 10 min. Quick release any remaining pressure.
• Remove chicken and place in a large bowl and shred. Add bbq sauce and serve how you like.

BBQ CHICKEN & SMOKED SAUSAGE

Steps:

• Place first 5 ingredients in a 4- or 5-qt. slow cooker; top with barbecue sauce. Cook, covered, on low 4-5 hours or until chicken is tender and a thermometer inserted in chicken reads at least 170°-175°., Remove chicken, sausage and vegetables from slow cooker; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15-20 minutes, stirring occasionally., Serve chicken, sausage and vegetables with sauce. If desired, top with jalapeno.

PRESSURE COOKER PAELLA WITH CHICKEN THIGHS AND SMOKED SAUSAGE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and warm for 1 to 2 minutes.
• Season chicken thighs with salt. Place chicken skin-side down in the oil. Cook until skin is golden, 4 to 6 minutes. Slide a spatula underneath several times to prevent skin from sticking to the pot. Turn and cook until other side is lightly browned, 2 to 3 minutes. Transfer chicken thighs to a plate.
• Add sausage, onion, and bell pepper to the pot. Saute until onion is softened, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add rice, paprika, turmeric, cayenne, and saffron. Stir constantly until spices are aromatic and rice becomes translucent and shiny.
• Pour in sherry and cook until absorbed, about 1 minute. Cover ingredients with chicken broth. Scrape any browned bits off the bottom of the pot. Turn off Saute setting and place chicken thighs on top of the rice. Turn pressure regulator to sealing position; select Manual and set cooking time for 12 minutes at high pressure. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method for 10 minutes according to manufacturer's instructions. Turn pressure regular to 'venting' and release remaining pressure. Remove lid, take out chicken thighs, and pour in tomatoes and peas. Mix well.
• Switch to Saute mode and cook until liquid is mostly evaporated, 3 to 5 minutes more. Top each serving of rice with a chicken thigh.

PRESSURE COOKER BARBEQUE CHICKEN

Steps:

• Heat pressure cooker over medium heat; cook chicken until browned, 2 to 3 minutes per side. Sprinkle paprika, salt, and pepper onto chicken.
• Combine onion, chile sauce, water, and vinegar in a bowl; pour over chicken.
• Cover pressure cooker with lid and cook according to manufacturer's instructions, about 15 minutes. Remove from heat and release pressure through natural release method; open pressure cooker carefully.

PRESSURE COOKER BBQ PULLED PORK

Steps:

• Mix the garlic and onion powders, smoked paprika, salt and pepper in a large bowl. Add the pork and turn to coat in the spice mix. Put the oil in a 6- or 8-quart electric pressure cooker and turn on the sauté setting to warm the oil. (Use the "normal" heat setting if your pressure cooker has that option.) Working in batches, add the pork and brown on two sides, about 2 minutes per side. If the bottom of the pan gets too dark or you get a "hot" or "burn" warning, turn the heat down to "less," if your pot has that option, or turn it off entirely and allow the pork to continue searing. Turn it back on if the pot cools too much.
• Add the onion to the pot. Add the soda and stir to thoroughly scrape up the browned bits at the bottom of the pot. Close the lid and cook on high pressure for one hour. Turn off the pressure cooker and allow the pressure to release naturally for 15 minutes. Open the lid. Using tongs or a slotted spoon, remove the pork and onion bits to a large serving bowl. Using two forks, coarsely shred the meat. Add 1/2 cup barbecue sauce and a few spoonfuls of the cooking liquid to moisten. (Discard remaining cooking liquid.) Taste and add salt, pepper, hot sauce, and more barbecue sauce as you like. Serve with soft rolls and extra sauce on the side.

PRESSURE COOKER ITALIAN CHICKEN AND SAUSAGE WITH PEPPERS

Steps:

• Heat the oil in the pressure cooker.
• Prick the skin of the sausages in several places with the tines of a fork.
• Add the sausages and chicken to the oil and cook until well browned on all sides.
• While the chicken is cooking, dice the onion.
• Cut the green peppers into 3/4" thick strips.
• Mince the garlic.
• When the chicken and sausages are browned, remove them from the pan and set aside.
• Add the onion, green peppers and garlic to the cooker to cook, stirring often, until they begin to soften, about 4 minutes.
• Add the vinegar and stir up the browned bits from the bottom of the cooker.
• Add the chicken and sausages, tomatoes, basil, fennel, red pepper flakes, salt and pepper to taste.
• Close pressure cooker and bring up to full pressure.
• Reduce heat to stabilize pressure and cook for 10 minutes.
• Release pressure and adjust the seasoning.

PRESSURE COOKER CAJUN CHICKEN AND SAUSAGE STEW

Steps:

• Heat butter and olive oil, over medium-well, in the bottom of a heavy , larger size, pressure cooker.
• Add chopped onions and garlic. Add chicken and mix up. Brown chicken ( mixed with the onions/garlic) by turning frequently.
• Add all the other ingredients. The chicken stock should come up almost to the top of the ingredients so that they are almost covered. Add more chicken broth if necessary. Make sure that the pressure cooker is no more than 2/3 full.
• Bring up to pressure and cook for about 45 minutes. Turn heat off and let the pressure come down naturally ( about 20 plus minutes give or take).
• Before serving-adjust seasoning with additional slat and pepper if necessary.