Pressure Cooker Spicy Lemon Chicken Food

PRESSURE-COOKER SPICY LIME CHICKEN

Steps:

• Place chicken in a 6-qt. electric pressure cooker. Combine broth, lime juice and chili powder; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes., Quick-release pressure. A thermometer inserted in chicken should read at least 165°. , Remove chicken. When cool enough to handle, shred meat with 2 forks; return to pressure cooker. Stir in lime zest. If desired, serve with cilantro., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add a little broth if necessary.

INSTANT POT SESAME CHICKEN

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add sesame oil. When oil is hot, brown chicken in batches. Press cancel. Return all to pressure cooker. In a small bowl, whisk honey, soy sauce, water, garlic and pepper flakes; stir into pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. , Quick-release pressure. In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with rice. Sprinkle with sesame seeds and, if desired, green onions.

PRESSURE-COOKER LEMON CHICKEN WITH BASIL

Steps:

• Place chicken in a 6-qt. electric pressure cooker. Finely grate enough zest from lemons to measure 4 teaspoons. Cut lemons in half; squeeze juice. Add zest and juice to pressure cooker. , Tear basil leaves directly into pressure cooker; add chicken stock. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°. When cool enough to handle, shred meat with 2 forks; return to pressure cooker. If desired, stir in additional lemon zest and chopped basil. Serve with a slotted spoon., Freeze option: Place chicken and cooking liquid in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

SPICY LEMON CHICKEN

Steps:

• In a greased 3-qt. slow cooker, combine the onion, water, lemon juice, oil and seasonings. Add chicken; turn to coat. Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Remove chicken and keep warm., In a saucepan, combine the cornstarch and cold water until smooth. Gradually add the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken over noodles. Sprinkle with parsley if desired.

TENDER LEMON CHICKEN

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, cook and stir onion until tender. Add garlic; cook 1 minute longer. Remove onion and garlic with a slotted spoon and set aside. , Brown the chicken 2 pieces at time, in the cooker, adding more oil as needed. Return onion mixture and all chicken to pan. Add broth, water, lemon juice, parsley, celery, Italian seasoning, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes., Quick-release pressure. Remove chicken and keep warm. Pour drippings and loosened browned bits from pressure cooker into a measuring cup. Skim fat. Transfer 1-1/2 cups back to pan. In a small bowl, mix cornstarch and cold water until smooth; stir into juices in pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with chicken.