WHOLE BRAISED CHICKEN IN WOLFGANG PUCK PRESSURE COOKER
When I first got this cooker, I experimented quite a bit. This is one of my successful experiments.
Provided by Jainagirl
Categories Low Cholesterol
Time 55m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Truss the whole chicken firmly with cotton kitchen twine, and brown in vegetable oil on all sides in a separate pan on the stove top. Saute the carrots and onions on the stove top in the same pan used for the chicken. Deglaze the pan with the wine, and add to cooker. Add the tomatoes to the cooker with their juice. Add Worcestershire, and season lightly with salt and pepper. Add the rosemary or thyme. Add 1 cup of the chicken stock. Mix cooker contents well. Add trussed chicken, breast side down.
- Put cover on cooker and set to "Seal." Select meat function and set timer on cooker to 25 minutes. At end of cooking time, release pressure as per instruction manual. Unplug and open the cooker when pressure has dropped. Remove chicken from the cooker, remove the string, remove the skin and all meat. Cut the chicken into bite-sized pieces. Discard the skin.
- Put the glass cover on the cooker and plug it inches Select the meat function, and set timer on cooker to 25 minutes. Add the remaining 3 cups of chicken stock. Bring to a boil. Add the pasta, and cook, uncovered, until pasta is al dente. Unplug the cooker, and let it cool for about 5 minutes. Add the chicken. Stir well. Ladle into bowls and serve with crusty bread. Pass grated Parmesan or Parmesan-Romano cheese separately, if desired.
Nutrition Facts : Calories 670.2, Fat 24.8, SaturatedFat 6.4, Cholesterol 92.2, Sodium 549.2, Carbohydrate 70.2, Fiber 8.5, Sugar 20.4, Protein 36.7
PRESSURE COOKER WHOLE CHICKEN
Once you make a whole chicken in the pressure cooker, you'll never want to roast one in the oven again. Pressure cooked whole chickens are hands-off way to make an amazing meal and come out fork-tender and perfectly moist every time. This recipe has a bit of a kick, but you can use this same method and your own favorite chicken seasonings if you prefer.
Provided by fabeveryday
Categories Whole Chicken
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- Combine salt, paprika, cayenne, onion powder, thyme, black pepper, white pepper, and garlic powder together in a small bowl. Rub the outside of the chicken and inside the cavity generously with the seasoning mixture.
- Turn on an electric pressure cooker (such as Instant Pot®) and select Saute function. Pour oil into the pot and allow to get hot, 1 to 2 minutes.
- Brown chicken in the hot oil on each side (breast side and back side) for 2 to 3 minutes. Remove chicken from the pot and set it aside on a plate. Cancel Sauté function.
- Pour chicken stock into the pot and scrape the bottom with a wooden spoon to loosen any browned bits.
- Place a steamer rack trivet in the bottom of the pressure cooker pot, then place the whole chicken, breast side up, on top of the trivet.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow about 6 minutes for pressure to build.
- Let pressure release naturally according to manufacturer's instructions, 25 to 35 minutes. Unlock lid and remove.
- Open the lid and carefully remove the chicken from the pressure cooker. Allow the chicken to rest for 10 minutes before carving.
Nutrition Facts : Calories 896.3 calories, Carbohydrate 2.3 g, Cholesterol 298.1 mg, Fat 63.6 g, Fiber 0.8 g, Protein 74.4 g, SaturatedFat 17.8 g, Sodium 1180.4 mg
PERFECT RISOTTO FOR WOLFGANG PUCK PRESSURE COOKER
If anyone has the Wolfgang Puck pressure cooker from HSN, you know the recipes that came with it are pretty sparse. Here's one I devised for risotto that turned out beyond perfect. Give it a try! Technique is based on green risotto recipe in the instruction book.
Provided by Jainagirl
Categories White Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in cooker using the vegetable function. Add onion and saute until tender and translucent.
- Add rice and stock. Lock lid in place.
- Select rice function and set timer for 15 minutes.
- When cycle is done and all pressure has been released, open lid.
- Stir in black pepper to taste and 1 - 3 tbs romano or parmesan cheese, also to taste. Serve immediately.
PULLED PORK IN WOLFGANG PUCK PRESSURE COOKER
This is a great way to use your pressure cooker to get long-cooked results, with very little effort, from an inexpensive cut of meat. Delicious!
Provided by Jainagirl
Categories Pressure Cooker
Time 1h15m
Yield 15-20 sandwiches, 15-20 serving(s)
Number Of Ingredients 6
Steps:
- Season meat with salt and pepper, if your rub doesn't contain it.
- Rub meat on all sides with your chosen seasoning.
- Let stand under refrigeration for at least 30 minutes, or up to 60 minutes.
- Brown meat in large pan on top of the stove.
- Deglaze the pan with water or wine. Pour into cooker.
- Transfer meat to cooker.
- Add the entire can of chicken broth.
- Put on lid and set to seal.
- Select meat function, and set timer on cooker to 60 minutes.
- Unplug cooker at end of cooking time.
- Open lid when pressure has dropped, as per instruction manual.
- Leave liquid in cooker.
- Remove pork and shred.
- Return pork to cooker.
- Mix well with liquid in cooker.
- Add 1 to 2 20-ounce bottles of premium quality barbecue sauce, depending on consistency desired.
- Mix well.
- Plug cooker in, and set to warm function.
- Put on glass cover and let stand for at least 15 minutes.
- Yield: About 15 to 20 generous sandwiches.
- NOTE: "Country style pork ribs" really aren't ribs at all. They're cut from the pork shoulder and are much more affordable.
PRESSURE COOKER PULLED PORK
This recipe is for the Wolfgang Puck electric pressure cooker, but can be modified for your own cooker, per your instruction manuel. This recipe also calls for my No Cook BBQ sauce #473481, which is very thick, and will break down as it cooks with the meat, hence the need for only 1 cup of broth. Can use pork shoulder or butt. Please read 'Note' at bottom of directions. Prep time does not include refridgerator dry rub standing time.
Provided by arroz241_11561377
Categories One Dish Meal
Time 1h15m
Yield 15-20 sandwiches, 15-20 serving(s)
Number Of Ingredients 11
Steps:
- Cut pork into 2-3 inch chunks.
- Sprinkle dry rub over all, and refrigerate at least 2 hours, or overnight.
- Add liquid smoke and chicken broth to cooker.
- Place seasoned pork chunks on top of liquid,as separated from each other as much as possible.
- Pour No Cook BBQ sauce over top, (#473481) secure lid.
- For Wolfgang Puck cooker, select meat function, and set timer for 60 minutes.
- Let pressure release naturally. Be patient, this is a must.
- For all other cookers, follow instruction manual.
- If additional time is needed, adjust accordingly.
- Remove meat from cooker and shred.
- Return meat to cooker, stir, and keep warm at least 15 minutes.
- Note; The amount of chicken broth needed, will depend on the size of your pressure cooker. Mine is a 4 qt You'll want enough liquid to keep pork from burning, but it does not need to cover pork, because the BBQ sauce breaks down.
Nutrition Facts : Calories 612.1, Fat 41, SaturatedFat 14.2, Cholesterol 165.7, Sodium 804, Carbohydrate 13.3, Fiber 0.6, Sugar 8.8, Protein 44
BRAISED WHOLE CHICKEN
Braising a whole chicken makes the whole bird emerge succulent from wing tip to drumstick beneath crispy skin - so very good!!!!
Provided by Chef mariajane
Categories Whole Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Season chicken inside and out with salt and pepper. In a large ovensafe saucepan or Dutch oven, heat oil on medium-high. Add chicken and brown, breast side down, 5-10 minutes. Turn over and brown second side. Transfer chicken to a platter. Add celery and onion and sauté 5 minutes. Add carrots and sauté another 5 minutes. Remove pot from heat.
- Place chicken, breast side down, overtop vegetables . Combine broth, water and vinegar and pour over chicken. Add potatoes to the pot, cover and braise 45 minutes. Turn chicken, breasts side up, cook another 10-15 minutes with lid off to brown.
- Remove chicken and vegetables from pan and keep warm. Skim fat from cooking liquid and discard. Carve chicken and place slices into shallow bowls, adding vegetables and broth. Garnish with fresh chives and serve.
Nutrition Facts : Calories 856.6, Fat 37.2, SaturatedFat 10.5, Cholesterol 162.6, Sodium 781.4, Carbohydrate 79.8, Fiber 10.9, Sugar 6.3, Protein 49.8
SAVORY BEEF SOUP IN WOLFGANG PUCK PRESSURE COOKER
This recipe has been in my family for three generations. Being the impatient type, I adapted it for my pressure cooker :-)
Provided by Jainagirl
Categories Low Cholesterol
Time 1h15m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 10
Steps:
- INGREDIENT NOTE; You also can use small pasta that's designed for soup, such as ditalini, orzo or small shells.
- Heat empty cooker on high.
- When quite hot, add oil and heat until smoking.
- Add the beef and brown on all sides.
- Add the onions and carrots.
- Saute until somewhat softened.
- Add the tomatoes with their juice, beef stock and chicken stock.
- Mix well.
- Add the optional worcestershire sauce.
- Top cooker up with water or more stock to the "Max PC" line.
- Season to taste with salt and pepper.
- Put on lid.
- Plug in cooker.
- Select "Meat" function.
- Set timer on cooker to 1 hour.
- At end of cooking time, unplug the cooker.
- Follow the instruction manual for cooling and opening the cooker.
- Remove the beef and cut into serving pieces.
- Return the beef pieces to the cooker.
- Plug in cooker.
- Put on glass cover.
- Bring to a boil.
- Add egg noodles.
- Cook, uncovered, until noodles or pasta is tender.
- Unplug cooker.
- Remove glass cover.
- Let cool for about 10 minutes before serving.
Nutrition Facts : Calories 508.2, Fat 20.3, SaturatedFat 7.2, Cholesterol 118.7, Sodium 1013.6, Carbohydrate 48.9, Fiber 5.4, Sugar 10.8, Protein 34.1
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