Pressure Cooker Red Pepper Chicken Food

PRESSURE-COOKER RED PEPPER CHICKEN

Steps:

• Place chicken in a 6-qt. electric pressure cooker. In a bowl, combine beans, tomatoes, red peppers, onion, water and pepper; pour over chicken. 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 165°. Remove chicken and keep warm. Select saute setting; adjust for low heat. Simmer cooking juices until thickened, 8-10 minutes. Serve with rice and chicken., Freeze option: Place chicken and bean mixture in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.

RED PEPPER CHICKEN

Steps:

• Place the chicken in a 3-qt. slow cooker. In a bowl, combine the beans, tomatoes, red peppers, onion and pepper. Pour over the chicken. Cover and cook on low until chicken is tender, about 6 hours. Serve with rice.

INSTANT POT® PEPPER CHICKEN

Steps:

• Place chicken in the Instant Pot® and cook for 10 minutes on the 'Manual' setting. Release pressure naturally according to manufacturer's instructions.
• Set the pot to 'Saute' and add green bell peppers, yellow onion, soy sauce, brown sugar, honey, garlic, and black pepper. Cook until most liquid is evaporated, vegetables are soft, and chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ITALIAN CHICKEN WITH PEPPER - 2.5-QT PRESSURE COOKER

Steps:

• In a 2.5-quart Pressure Frypan or larger pressure cooker, heat oil over high heat.
• Pat chicken dry and add chicken. Cook until browned on all sides. Remove from pan and set aside until Step 5.
• Add onion, green bell pepper and garlic. Cook until softened.
• Add red wine vinegar to pan and stir to loosen any brown bits that may be sticking.
• Add chicken, tomatoes, basil, red pepper flakes, salt and pepper.
• Close lid and bring pressure to 2nd red ring (high pressure) over high heat. Adjust heat to stabilize pressure at 2nd red ring. Cook for 10 minutes.
• Remove from heat and use Natural Release Method.
• Arrange chicken on a warm platter and cover with vegetables and sauce.

PRESSURE COOKER CHICKEN WITH 40 CLOVES OF GARLIC

Steps:

• Season the chicken generously all over with salt and pepper. Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and warm the oil. Add the chicken, skin-side down, and sear until the skin is browned and releases easily from the pot, 6 to 8 minutes. (If you have more than 4 thighs, you may need to do this in two batches.) Using tongs, remove the chicken.
• Add the garlic and sauté, stirring constantly, until just softened, about 2 minutes. Add the red-pepper flakes, and toast, stirring constantly, about 30 seconds, then add the white wine and vinegar. Stir well, scraping up all the browned bits. Turn off the sauté setting.
• Stir in the beans and thyme. Season lightly with salt and generously with pepper. Nestle the chicken thighs on top, skin-side up. Cook on high pressure for 12 minutes.
• Allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually. Squeeze in the lemon juice and fold in the scallions and parsley. Serve the beans and chicken in shallow bowls.

INSTANT POT® RED THAI CURRY CHICKEN

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and red curry paste to the hot pot; saute for 30 seconds. Add chicken and mix well with curry paste. Pour in coconut milk. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Unlock and remove the lid. Stir in fish sauce and palm sugar. Stir in onion and bell peppers until well combined. Select Saute function. Bring curry to a gentle boil and simmer for only 2 to 3 minutes to keep vegetables crunchy.

CHICKEN WITH BELL PEPPERS & NOODLES FOR PRESSURE COOKER

Steps:

• In a pressure cooker, heat oil. Add onion and saute in hot oil 3 minutes.
• Add garlic, chicken pieces, and peppers. Saute over medium-high heat 3 minutes, stirring occasionally.
• Stir in broth, tomato sauce, lemon juice, brown sugar, salt, black pepper, and herbs. Add noodles and stir again. Secure lid. Over high heat, develop steam to high pressure. Insert a heat diffuser between pan and heat. Reduce heat to maintain pressure and cook 10 minutes. Release pressure according to manufacturer's directions. Remove lid.
• Combine cheeses. Discard bay leaf. Stir chicken and noodle mixture and
• transfer to a serving bowl. Sprinkle with cheese.
• Makes 6 servings.

PRESSURE COOKER CHICKPEA, RED PEPPER AND TOMATO STEW

Steps:

• Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. Add 1 tablespoon olive oil, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes. Stir in the sun-dried tomatoes and their oil, garlic and smoked paprika, and cook, stirring, until fragrant, about 3 minutes. Stir in the chickpeas and their liquid, roasted red peppers and canned tomatoes. Cook, stirring and scraping the bottom of the pot to make sure nothing is sticking, until fragrant and combined, about 1 minute. Stir in the vinegar, 1 teaspoon salt and several grinds of pepper.
• Turn off the sauté setting. Put the lid on the pressure cooker and turn the steam valve to sealed. Set to cook on high pressure for 5 minutes. After the cook time, turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually by twisting the steam valve to vent.
• Taste the stew, and add additional salt, pepper or vinegar, if you like. Serve the stew in bowls, topped with a drizzle of olive oil, red-pepper flakes and smoked almonds.