Pressure Cooker Cajun Bbq Chicken With Veggies 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.

PRESSURE-COOKER CAJUN BBQ CHICKEN WITH VEGGIES

Steps:

• Mix Cajun seasoning and 1/4 cup barbecue sauce until blended. Combine corn and green beans in medium bowl; place chicken and potatoes in separate medium bowl. Add half the barbecue sauce mixture to ingredients in each bowl; mix lightly.
• Heat electric pressure cooker container sprayed with cooking spray using SAUTÉ setting. Add single layer of chicken thighs to pressure cooker; cook 1 min. on each side or until thighs are evenly browned on both sides. Transfer browned thighs to plate. Repeat, in batches, with remaining thighs.
• Return all chicken thighs to pressure cooker. Add chicken broth. Top with potatoes, then corn mixture. Close and lock lid. Turn Pressure Release Valve to Sealing position.
• Cook 12 min. using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, press CANCEL, then use Quick Pressure Release to release steam. Remove lid.
• Transfer chicken to platter; top with remaining barbecue sauce. Sprinkle with cheese. Serve with vegetables.

GRILLED JERK CHICKEN DRUMSTICKS

Steps:

• Combine the chile, scallions, thyme, vegetable oil, brown sugar, vinegar, allspice and cloves in a large bowl and mix until the sugar dissolves. Stir in 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken and massage the marinade into the meat, 1 to 2 minutes. Cover and refrigerate at least 8 hours or overnight.
• Preheat a grill to medium. Oil the grates. Remove the chicken from the marinade, shaking off any large pieces of chile or scallion. Season all over with salt and pepper. Grill, covered, turning often, until the chicken is browned and cooked through, 20 to 25 minutes. Serve with lime wedges.

PRESSURE-COOKER COLA BBQ CHICKEN

Steps:

• Place the first 7 ingredients in a 6-qt. electric pressure cooker; add chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°., Remove chicken; cool slightly. Reserve 2 cups cooking juices; discard remaining juices. Shred chicken with 2 forks. Combine with reserved juices. Serve on buns with cheese and pickles., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

CAJUN CHICKEN SAUCE PIQUANTE (PRESSURE COOKER)

Steps:

• Add the peanut oil to a very hot pressure cooker pot. Brown the cut up chicken pieces nicely on all sides.
• Add all the rest of the ingredients to the pot and stir to blend.
• The amount of Louisiana Hot Sauce you add determines how "piquante" your dish will be. Start off with a little, you can always add more at the table when the meal is served.
• Place lid on pressure cooker tightly. Put pressure regulator weight in place. Leave heat under cooker on high until the weight begins to jiggle. Lower heat immediately to a level that keeps the weight just barely moving. Time from this point on for 12 minutes. Remove pot from heat and cool.
• When the pressure has been reduced, open the pot and place back on the burner. Stir the ingredients very gently to distribute and check the consistency of the sauce. If it is too thin, turn the fire up high and reduce the liquid. If it is too thick, add a little water.
• Serve the Sauce Piquante over hot fluffy rice with extra Louisiana Hot Sauce on the side for those who like it fiery hot.

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.

VEGGIE CHICKEN CREOLE

Steps:

• In a large saucepan, saute the green peppers, onion, celery and garlic in 2 teaspoons oil until tender. Add mushrooms; cook until liquid has evaporated. Stir in the tomatoes, broth, oregano, lemon juice, basil and spices. Bring to a boil. Reduce heat; cover and simmer 5-10 minutes or until slightly thickened and flavors are blended., Meanwhile, in a Dutch oven, saute chicken in remaining oil in batches until no longer pink. Return chicken to pan; stir in sauce. Heat through, stirring to loosen browned bits from pan. Serve over rice; garnish with parsley if desired. Freeze option: Freeze cooled chicken and sauce mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.