Pressure Cooker Chicken Stew Wsmashed Potatoes Food

PRESSURE COOKER CHICKEN STEW W/SMASHED POTATOES

Steps:

• 1. Heat olive oil in bottom of pressure cooker over med.-high heat. Add chicken, salt and pepper to taste and lightly brown on all sides(work in batches if necessary to avoid overcrowding the pan.) Remove with a slotted spoon.
• 2. Add carrots, celery and onion to remaining oil and cook and stir for 3-4 min.
• 3. Put the potatoes on top of the veggies and pour the chicken broth over all. Salt and pepper the potatoes.
• 4. Put the lid on the pressure cooker and bring up to high pressure. Cook for 10 min., then quick-release pressure and remove lid. Place the chicken on top of the potatoes, dot with the 2T of butter and replace lid. Bring back up to pressure and cook 15 min. more. Release pressure and remove chicken to a serving bowl. Carefully remove the potatoes with a slotted spoon into another bowl(you may get a few pieces of the other veggies, too..that's ok.)
• 5. (At this point if you want to thicken your broth into a gravy, do that with flour or cornstarch or whatever you use, heating until desired thickness). Return chicken to broth and veggies and stir to combine.
• 6. Add the cheese to the potatoes and coarsely mash with a potato masher or hand held mixer. (you want some texture here, not whipped potatoes)
• 7. Ladle some stew into a bowl, top with a mound of the potatoes and sprinkle with parsley.

PRESSURE-COOKER SPRING-THYME CHICKEN STEW

Steps:

• Place potatoes, onion and carrots in a 6-qt. electric pressure cooker. Top with garlic, lemon zest, thyme, salt and pepper. Place chicken over top. Add 1-3/4 cups broth and bay leaves., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 170°. , Remove chicken; keep warm. Discard bay leaves. In a small bowl, mix flour and remaining 1/4 cup broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until slightly thickened, 1-2 minutes. Return chicken to pressure cooker; heat through. Sprinkle servings with parsley.

PRESSURE COOKER MASHED POTATOES

Steps:

• Bring water to a boil in a pressure cooker over high heat. When water is boiling, add potatoes. Seal lid and bring cooker up to high pressure. Reduce heat to low, maintaining high pressure, and cook for 30 minutes.
• Use quick-release method to lower the pressure. Drain potatoes and return them to pressure cooker. Add butter and milk and cover pressure cooker with lid for 5 minutes, allowing the heat from the potatoes to melt the butter and warm the milk.
• Remove lid. Season with kosher salt and white pepper, and use a hand masher to mash potatoes until lumps are mostly gone. Transfer to a bowl and serve hot.

PRESSURE COOKER LOADED SMASHED POTATOES

Steps:

• 1. Place chunked potatoes, water, and salt into pressure cooker.
• 2. Set electric pressure cooker to 15 psi, and set the timer for 8 minutes.
• 3. Once the timer rings, release the pressure using the "quick release" method for your cooker.
• 4. Drain the potatoes and transfer to a large pot. Heat the pot on medium heat and stir to dry the potatoes.
• 5. Add the half-and-half and butter to the potatoes. Mash with a potato masher to the desired consistency - I like mine a little chunky.
• 6. Stir in the cheese and bacon bits, and stir until incorporated.
• 7. ENJOY!

COLUMBIAN CHICKEN STEW W POTATOES TOMATO & ONION - PRESSURE

Steps:

• Combine potatoes, onion, tomato, chicken pieces, bay leaves, and a large pinch of salt in a pressure cooker. Toss with hands to combine.
• Seal lid and cook under high pressure for 25 minutes.
• Release pressure per recommended method for your pressure cooker. Remove lid.
• Season to taste, and serve. Garnish with parsley, if desired.

POT ROAST WITH GARLIC-SMASHED POTATOES - 8-QT PRESSURE COOKER

Steps:

• Season roast well with salt and pepper (or seasoning mix of your choice).
• Heat oil in pressure cooker on BROWN setting. Brown roast well on all sides. Remove roast and set aside until Step 4.
• Add onions, carrot, and celery and cook, stirring occasionally, until onions begin to brown, 2-3 minutes.
• Add broth and bay leaves. Return roast to cooker. Set potatoes on top and around the roast. Thread garlic cloves on skewers and set skewers on top of potatoes or roast.
• Secure lid (and slide safety lock to LOCK position). Point pressure regulator knob to PRESSURE. (In other words, prepare cooker to cook at high pressure.).
• For electric pressure cooker, set pressure mode for HIGH and cook time for 80 minutes. Press START. (For 15 psi stove-top cooker, bring to high pressure over medium-high heat, then once high pressure has been reached, reduce heat to minimum needed to sustain high pressure; begin timing 60 minutes from moment pressure was reached.) Please check the recommended cooking time in your pressure cooker manual.
• For electric pressure cooker, when time is up, unplug and allow pressure to reduce naturally for at least 15 minutes, then you can quick-release any remaining pressure by holding down the Quick Steam Release Button until the pressure indicator drops.
• For stovetop pressure cooker, allow pressure to fall naturally.
• Unlock pressure cooker and remove lid.
• Transfer potatoes and garlic to a bowl and cover with foil. Set roast on a cutting board. Let rest 5-10 minutes before slicing.
• Strain cooking broth into a gravy separator and degrease broth. Discard bay leaves. Mash chopped vegetables and stir into about 2 cups of cooking broth to make a gravy. Season to taste. (If you wish, you may thicken remaining cooking broth with cornstarch or arrowroot for additional gravy.).
• Mash potatoes and garlic cloves with butter. Season to taste and garnish with parsley. Serve alongside roast. Pass gravy in a sauceboat.