Tag Archives: Poultry Recipes

Balsamic Chicken with Cauliflower Mash

Balsamic Chicken with Cauliflower Mash

Ingredients

FOR THE CHICKEN

4 Whole chicken legs or breasts

1 1/2 tsp Kosher salt

1/2 tsp Freshly ground black pepper

1 tsp Olive oil

1 Large yellow onion

3 Garlic cloves

2 tsp Dried oregano

2 tsp Dried thyme leaves

1 tsp Kosher salt

1/2 tsp Freshly ground black pepper

1/4 tsp Crushed red pepper flakes

1 Tbsp Sugar

1/4 cup Balsamic vinegar

1 14.5-oz can Diced tomatoes

FOR THE CAULIFLOWER

1 head Cauliflower

2 Tbsp Salted butter

1 tsp Kosher salt

1/2 tsp Freshly ground black pepper

Freshly ground black pepper

Chopped fresh parsley

Directions

1. Season chicken the with salt and pepper Add oil to cooking pot. Press START/STOP on the unit to start Sear/Sauté function. Heat oil until hot about four minutes.

2. Add two chicken legs/breasts to pot skin down and cook until dark golden brown on one side about six minutes. Flip and cook until the other side is golden brown. Then transfer chicken to a clean plate.

3. Add the remaining chicken to the pot and cook skin side down until dark golden brown on one side about six minutes. Flip and cook until other side is golden brown, about six minutes. Then transfer to a plate.

4. Add the onion, garlic, oregano, thyme, one teaspoon salt, one and half teaspoon of pepper and cook. Stir while scraping the bottom until the onion begins to soften about three minutes.

5. Add vinegar and sugar and cook, stirring occasionally, while scraping the bottom, until liquid is reduced by about half, about one minute. Add tomatoes and stir to combine. Return the chicken legs to the pot skin side up in a single layer.

6. Place smart cooker steam rack in cooking pot over legs with handles folded under. Lower smart cooker steam basket onto rack, then put cauliflower in basket.

7. Close lid and set to locked position. Set regulator to “Sealed.” Press Start/stop function. Pressure cook on high for nine minutes.

8. Carefully remove basket and rack from the pot and transfer cauliflower to a medium bowl. To a bowl add butter, one teaspoon of salt and one half of teaspoon of pepper, and mash with a potato masher or fork until smooth.

9. Cut thighs and drumsticks apart, if desired, and serve with cauliflower mash and sauce, garnished with parsley and pepper, if desired.

A PICTURE IS COMING SOON.

Source www.chefiq.com

Barbecue Chicken Thighs

Instant Pot Barbecue Chicken Thighs

Ingredients

6-8 2.5 3 lbs chicken thighs or drumsticks bone-in, skin on

1 bottle favorite barbeque sauce

salt and pepper to taste

1 cup chicken broth water can be substituted

2-3 drops liquid smoke optional

1 tsp. garlic powder optional

1 tsp. onion powder optional

1 tbsp. apple cider vinegar optional

Directions

1. Pour one cup of chicken broth and three drops liquid smoke (optional) place steamer basket or trivet in the steamer. Season both sides of chicken with salt and pepper layer chicken in the basket. Close the lid. Pressure cook at High Pressure for eight minutes, Natural Release for ten minutes.

2. Spice up your store-bought barbeque sauce (if you choose) add garlic powder, onion powder, and apple cider vinegar. Place the chicken on a foil-lined baking sheet, generously apply your barbeque sauce.

3. Place chicken under the broiler on high for five-ten minutes until chicken is browned and caramelized. Serve and Enjoy!

Source We Dish It Up!

Easy Creamy Buffalo Chicken Mac and Cheese Recipe

Buffalo Chicken Mac and Cheese

Ingredients

2 Tbsp. olive oil

1 medium onion chopped

3-4 spicy chili peppers chopped, optional

2 cloves garlic chopped

1-1/2 lbs ground chicken

3 Tbsp. brown sugar

2 Tbsp. Worcestershire sauce

1/8 tsp. cayenne powder

1/4 tsp. paprika

Salt and pepper to taste

1 C. tomato sauce

1 C. Buffalo sauce

2 Tbsp. apple cider vinegar

8 oz cooked pasta

6 oz cream cheese

1 C. shredded pepper jack cheese or more as desired

Directions

1. Heat the oil in a large pan over medium heat and add olive oil. Add the onion and peppers and cook about 5 minutes to soften them. Add the garlic and cook for another minute, stirring.

2. Add the ground chicken and cook about 5 minutes, stirring often, until the meats are cooked through. Stir in the brown sugar, Worcestershire sauce, cayenne, paprika, salt and pepper, tomato sauce, Buffalo sauce and vinegar.

3. Stir and simmer about 5 minutes to bring the flavors together. If your sauce is too thin, cook a bit longer to thicken. You can easily let this simmer and let the flavors develop even more.

4. Next, add the cream cheese with the reserved pasta boiling water and stir until the cheese is melted through.
Add the cooked noodles and stir.

5. Stir in the shredded pepper jack cheese a bit at a time until it is melted through. Remove from heat and sprinkle with fresh herbs and crumbled blue cheese.

Source Chili Pepper Madness

Instant Pot Autumn Apple Chicken

Autumn Apple Chicken

Ingredients

4 bone-in chicken thighs

1/4 tsp salt

1/4 tsp pepper

1 Tbsp. Canola oil

1/2 C. Apple juice

1 medium onion, chopped

1/2 C. barbecue sauce

1 Tbsp. honey

1 garlic clove

2 medium Fuji or gala apples, coarsely chopped

Directions

1. Sprinkle chicken with salt and pepper. Select sauté or browning setting on a 6-quart electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown the chicken; remove and keep warm.

2. Add apple cider or juice, stirring to loosen browned bits from pan. Stir in the onion, barbecue sauce, honey, garlic and chicken. Press cancel. Lock the lid; close pressure release valve. Adjust to pressure- cook on high for ten minutes. Let pressure release for five minutes; quick-release any remaining pressure. Press cancel. A thermometer inserted in chicken should read 170°.

3. Remove the chicken; keep warm. Select sauté setting and adjust for low heat . Add apples simmer, stirring constantly, until apples are tender, about ten minutes. Serve with chicken.

Source: From a good friend of mine!

Instant Pot Buffalo Chicken Lettuce Wraps

Ingredients

Buffalo Chicken Lettuce Wraps

For shredded buffalo chicken

1.25 lbs boneless skinless chicken breast

2 stalks celery, diced

1 small onion, diced

1 medium carrot, diced

1 cup buffalo wing sauce , see notes for homemade recipe

For serving

12 bib lettuce leaves

1 medium carrot, grated

1 stalk celery, diced

ranch or blue cheese dressing

Directions

For chicken

1. Using the Instant Pot, add chicken breasts, celery, carrot, onion, and buffalo sauce . Lightly stir to get sauce under the chicken. Close lid, seal pressure valve, and set on manual for 10 minutes. Start.

2. When time is up, either naturally release pressure, or manually release it by flipping the valve (careful!). Remove the lid, then remove the chicken breasts and place on a cutting board. Using 2 forks, shred the chicken. Add shredded chicken back to the pot with the buffalo sauce mixture; stir to coat.

For serving

1. Scoop 1/4 to 1/3 cup of chicken into each lettuce wrap, top with grated carrots and diced celery if desired. Add ranch or blue cheese* over the top of the chicken. Serve immediately

Source Domestic Super Hero

Million dollar Chicken

Million dollar Chicken

Ingredients

½ C. chicken broth (or ½ cup water and ½ tsp better than bouillon)

2 lbs boneless skinless chicken tenders (or boneless, skinless chicken breasts sliced in half horizontally)

2 Tbsp. dry ranch dressing mix (I prefer Hidden Valley)

4 oz cream cheese

1–2 Tbsp. cornstarch

3 Tbsp. mayonnaise

5 slices bacon, cooked and crumbled

1 ½ C. shredded Colby jack cheese

½ C. diced green onions

Instant Pot Directions:

1. Pour in chicken broth into Instant Pot. Add chicken into Instant Pot. Sprinkle the chicken with ranch dressing mix. Dump the cream cheese on top.

2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to five minutes. When time is up let the pot sit for five minutes and then move valve to venting. Remove the lid.

3. For this part it’s easiest if you remove the chicken and place it on a plate. Then turn Instant Pot to saute. Stir the cream cheese into the broth. Thicken with a cornstarch slurry. In a small bowl stir together one tablespoon of cornstarch with one-two tablespoons of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly. Stir in the mayo, cheese, bacon and green onions. 

4. Toss the chicken back into the Instant Pot and coat in the sauce. Serve chicken with sauce over cauliflower rice, rice, potatoes, noodles etc. 

Slow Cooker Directions:

1. Pour broth into slow cooker. Add chicken into slow cooker. Sprinkle the chicken with ranch dressing mix. Dump the cream cheese on top. Cover and cook on low for 2-3 hours, or until chicken is cooked to 165° F. 

2. Stir the cream cheese into the broth. Thicken with a cornstarch slurry. In a small bowl stir together 1-2 Tbsp of cornstarch with 1-2 Tbsp of water, until smooth. Then pour the mixture into the slow cooker. Stir in the mayo, cheese, bacon and green onions. 

3. Cook on high for 15 more minutes, without the lid, or until sauce has thickened.

4. Serve chicken with sauce over cauliflower rice, rice, potatoes, noodles etc. 

Source 365 Days of Crockpot

Instant Pot Honey Mustard Chicken

Instant Pot Honey Mustard Chicken


4 chicken thighs skin-on, bone-in

1 Tbsp. Olive Oil

Salt and pepper to season

4 cloves garlic finely chopped or minced

1 medium yellow onion diced

1.5 ounces or 40 grams bacon chopped


3 Tbsp. honey


3 Tbsp. Dijon Mustard


¾ C. chicken broth

1.5 tsp. paprika powder

1 tsp.cornstarch or flour

1-2 Tbsp. chopped parsley (to garnish)

Directions

1. Heat one tablespoon of olive oil in the Instant Pot on the ‘Saute’ mode for two-three minutes, (use this time to prepare the rest of the ingredients)

2. Once the oil has heated, season the chicken thighs with salt and pepper and add them to the Instant Pot. Let the chicken cook on each side for three-four minutes until lightly browned. Once done, take them out and keep aside on a plate.

3. To the Instant Pot, add chopped-up bacon, diced onions, finely chopped or minced garlic cloves. Sauté for a minute. Add 3/4 cup chicken stock and make sure you deglaze the pot, picking up any browned bits that may have stuck to the bottom of the pot, with a spatula.

4. Whisk together three tablespoons of Dijon mustard and three tablespoons of honey and add it to the Instant Pot. Stir together to combine. Add 1.5 teaspoons paprika powder and stir to combine. Let the sauce simmer for a minute.Now add the browned chicken thighs back to the sauce.

5. Close the lid of the Instant Pot and set it to ‘Manual’ or ‘Pressure Cook’ function for five minutes. Once the cooking time is completed, press ‘Keep Warm/Cancel, so that the IP does not default to ‘Keep Warm’ mode. Let the pressure release naturally for 5 minutes and then perform a quick release of pressure.

Source Caramel Tinted Life

Easy Mediterranean Instant Pot Chicken And Potatoes

Easy Mediterranean Instant Pot Chicken And Potatoes

INGREDIENTS:

2 Tbsp. olive oil

1/2 tsp. ground allspice (pimento)

1 tsp. smoked paprika

6 large chicken thighs bone in and skin on

1 C. (237mL) chicken broth or stock

1 tsp garlic purée

juice of 1 lemon

2 Tbsp honey

1 pound (453g) new potatoes halved

1 tsp. of fresh oregano

Directions

1. In a bowl, combine one tablespoon of the olive oil with salt, smoked paprika and allspice. Add in chicken thighs and coat well.

2. Heat the other one tablespoon of oil in the Instant Pot insert using the sauté mode, then add the chicken thighs and brown on both sides, for about six minutes total.

3. Switch off the Instant Pot and remove any excess oil. Pour in the chicken stock and deglaze the Instant Pot insert. Add in the rest of the ingredients, place on the lid, lock it and set the valve to the sealing position. Set the Instant Pot to manual pressure, high pressure for eight minutes.

4. When done, allow for a five minutes natural pressure release. Then perform a quick pressure release to remove any remaining pressure.

MAKE IT WITH GRAVY (OPTIONAL):

1. Remove all ingredients from the Instant Pot and set it to sauté mode. Make a paste of one tablespoon each cornstarch and water, and add to the Instant Pot.

2. Cook on sauté mode until it thickens, stirring occasionally to prevent burning.

Source Recipes from a pantry

Creamy Garlic Parmesan Chicken and Rice

Instant Pot Garlic Parmesan Chicken and Rice

Ingredients

1.5 lbs chicken breast, boneless, skinless

1 tbsp margarine

2 1/2 C. water

2 C. heavy cream

10.5 oz cream chicken condensed soup

2 C. Long grain white rice

1 tsp. Onion Powder

1 Tbsp. Garlic powder

1 tsp salt

1 tsp pepper

2 tsp. Parsley flakes

2 C. Parmesan cheese, shredded

Directions

1. Slice chicken breast into strips. Turn Instant Pot on to Saute Normal. Add margarine to the pot while it’s heating up. Add the chicken breast slices to the pot and cook until almost no pink remains. Add the water, heavy cream and cream of chicken soup to the pot and stir gently.

2. Add the rice, garlic powder, onion powder, salt and pepper to the pot. Do not stir. Place the lid on the Instant Pot, lock it in place and turn the steam release handle to the sealing position.

3. Pressure Cook on High for 7 minutes. Once the Instant Pot is done cooking, immediately turn the steam release handle to do a quick release.

4. Once the float valve is all the way down remove the lid. Add the shredded Parmesan and parsley flakes to the pot. Stir well until the cheese is all melted.

5. Enjoy!

Source This is not diet food

The Best Chicken Taco Soup

Instant Pot Chicken Taco Soup

Ingredients

2 chicken breasts

1 15 oz. can of sweet corn with liquid

1 15 oz. can black beans, drained and rinsed

1 large onion, diced

2 Tbsp. tomato paste

32 oz. low sodium chicken broth

1 packet low sodium taco seasoning

1 7 oz. can green chilis

1 15 oz. can fire roasted tomatoes with liquid

Directions

1. Place all ingredients in the Instant Pot and give it a little stir to combine. Lock the lid and make sure your valve is set to sealing position.

2. Pressure cook on high pressure for fifteen minutes, then QR (quick release) Once the pressure is released, carefully take off the lid and remove chicken breasts.

3. Shred the chicken and then return to the pot. Serve hot with with your favorite toppings like shredded cheese, sour cream, fresh avocado, or cilantro.

Source Dear Crissy

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