Pressure Cooker Spicy Lime Chicken Food

PRESSURE COOKER CHIPOTLE-HONEY CHICKEN TACOS

Steps:

• Combine the chicken, chipotles and adobo sauce, honey, onion powder, garlic powder, salt and cumin in an electric pressure cooker. Stir well. Cover and set steam valve to sealed position. Cook on high pressure for 13 minutes. Let the pressure release naturally for 5 minutes; then release the remaining pressure manually. Open the lid.
• Remove the chicken to a bowl or cutting board using tongs. Shred the chicken with two forks. If you'd like to reduce the sauce, set to sauté and simmer, 5 minutes. Add the chicken back into the pot.
• Stir in the black beans and a squeeze of lime juice, set to sauté and let the beans warm through, 2 to 3 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onions and avocado.

SPICY LIME CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. Combine broth, lime juice and chili powder; pour over chicken. Cook, covered, on low until chicken is tender, about 3 hours. , Remove chicken. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Stir in lime zest. Serve with cilantro if desired.

PRESSURE-COOKER CILANTRO-LIME CHICKEN WITH SCOOPS

Steps:

• Place chicken in a 6-qt. electric pressure cooker; add broth, lime juice and chili powder. 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; discard cooking juices. Shred chicken with 2 forks; return to pressure cooker. Select saute setting and adjust for low heat. Add corn and salsa; cook and stir until heated through, about 5 minutes. , Transfer to a large bowl; stir in cheese, red pepper and green onions. Serve with tortilla scoops; sprinkle with cilantro.

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 SPICY LEMON CHICKEN

Steps:

• In a greased 6-qt. electric pressure cooker, combine onion, water, lemon juice, oil and seasonings. Add chicken; turn to coat. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. A thermometer inserted in chicken should read at least 165°. Remove chicken and keep warm. , In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with chicken over noodles. Sprinkle with parsley if desired.

INSTANT POT CUBAN CHICKEN

Steps:

• Place chicken and broth in a 6-qt. electric pressure cooker. 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; shred with 2 forks. Drain cooking juices. Return chicken to pressure cooker. Add remaining ingredients. Select sauté setting and adjust for low heat; simmer uncovered, until heated through, 3-4 minutes, stirring occasionally. Press cancel. If desired, serve with rice.