Best Curried Chicken Lentil Salad 25 Qt Pressure Cooker Recipes

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CURRIED CHICKEN & LENTIL SALAD - 2.5-QT PRESSURE COOKER



Curried Chicken & Lentil Salad - 2.5-Qt Pressure Cooker image

Entered for safe-keeping, from "Quick Cuisine" by Kuhn Rikon. For less tangy dressing, use 1/2 cup yogurt and 1/2 cup light mayonnaise for the 1 cup of yogurt.

Provided by KateL

Categories     Lunch/Snacks

Time 23m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 teaspoon vegetable oil
3 bone-in chicken breasts, skin removed
1 cup dried lentils
2 cups water
1 teaspoon curry powder
2 cups grapes, cut in halves
1 cup cashews
2 celery ribs, cut into 1/4-inch slices
lettuce, for bed under salad
1 cup plain low-fat yogurt
1 1/2 teaspoons curry powder

Steps:

  • In a 2.5-quart Pressure Frypan or larger pressure cooker, heat vegetable oil over high heat.
  • Pat chicken dry and add chicken and cook until browned on both sides.
  • Add lentils, water and curry powder. Bring to a boil, stirring occasionally.
  • Close lid and bring pressure to 1st red ring over high heat. Adjust heat to stabilize pressure at 1st red ring. Cook for 8 minutes.
  • Remove from heat and use Natural Release Method.
  • Remove chicken. When cool enough to handle, carve meat off the bone and cut chicken into bite-size pieces.
  • Let lentils and chicken pieces cool completely.
  • Mix lentils and chicken with grapes, cashews and celery.
  • Mix yogurt and curry powder until well blended.
  • Serve salad on a bed of lettuce. Pass dressing separately.

Nutrition Facts : Calories 661, Fat 28.8, SaturatedFat 6.9, Cholesterol 73.3, Sodium 355.2, Carbohydrate 59.3, Fiber 17.1, Sugar 19.1, Protein 44.4

PRESSURE-COOKER CHICKEN CURRY



Pressure-Cooker Chicken Curry image

I came up with this pressure-cooker chicken curry after searching for a flavorful chicken dinner. Making it in a pressure cooker, like an Instant Pot, means it's easy to whip up on weeknights. Plus, leftovers taste great for lunch. -Jess Apfe, Berkeley, California

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 15

2 tablespoons olive oil or ghee, divided
1 pound boneless skinless chicken thighs, cubed
1 large onion, chopped
1 teaspoon curry powder
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/2 cup chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon cornstarch
Chopped fresh cilantro

Steps:

  • Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown chicken. Remove. Add remaining 1 tablespoon oil to pan. Add onion, curry, turmeric and cumin. Cook and stir until onion is tender, 3-5 minutes. Add broth, stirring to loosen browned bits from pan. Stir in tomatoes, tomato paste, ginger, garlic, sugar, chicken and salt. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. Press cancel. Select saute setting and adjust for medium heat. In a small bowl, whisk together cornstarch and 1 tablespoon of water. Add cornstarch mixture to pot and let simmer, uncovered for 5 minutes. , Serve in shallow bowls with rice or naan. Sprinkle with cilantro.

Nutrition Facts :

CURRIED RED LENTIL SALAD



Curried Red Lentil Salad image

I found this recipe online and noticed there was nothing else like it on Recipezarr. I really enjoyed it. Add cooked chicken, pork, or lamb meat to it to make a nice summer meal.

Provided by FlamingoSushi

Categories     Lentil

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 15

3/4 cup corn oil or 3/4 cup olive oil
1/2 cup wine vinegar or 1/2 cup balsamic vinegar
2 tablespoons sugar
2 teaspoons salt
2 teaspoons pepper
1 teaspoon ground cumin
1 teaspoon dry mustard
2 teaspoons chili powder
1/4 teaspoon cayenne
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 lb dried red lentils
1 cup currants or 1 cup raisins
1 1/2 cups finely chopped red onions

Steps:

  • In large bowl, whisk together all ingredients for dressing. Set aside.
  • Wash lentils. Cook in boiling water 5-6 minutes or until just tender. Rinse and drain well.
  • Add capers, currants and onions to lentils.
  • Combine with dressing and let marinate at least 2 hours in the refrigerator before serving.
  • Enjoy!

Nutrition Facts : Calories 462.6, Fat 21.4, SaturatedFat 2.8, Sodium 594.4, Carbohydrate 54.4, Fiber 19.4, Sugar 17.8, Protein 15.9

PRESSURE-COOKER CHICKPEA AND POTATO CURRY



Pressure-Cooker Chickpea and Potato Curry image

I make chana masala, the classic Indian dish, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 18

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
2-1/2 cups vegetable stock
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1 can (15 ounces) crushed tomatoes
1 large baking potato, peeled and cut into 3/4-inch cubes
1 tablespoon lime juice
Chopped fresh cilantro
Hot cooked rice
Optional: Sliced red onion and lime wedges

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onion until crisp-tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Add stock to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Stir in chickpeas, tomatoes and potato., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.

CHEF JOEY'S ANASAZI BEAN CHILI (PRESSURE COOKER)



Chef Joey's Anasazi Bean Chili (Pressure Cooker) image

Some years ago, my hubby bought me a Kuhn Rikon Pressure Cooker. I've used it quite a bit over the years. I love the way it makes bean dishes and the soaking is virtually eliminated by pressure cooking them. This morning I made some corn bread and was thinking, you can't eat corn bread without chili, so this is what I came up with. You will need a pressure cooker for this recipe. IMPORTANT NOTE: You can make just about any recipe in any cooker, but it is best to follow the rules of your specific pressure cooker.

Provided by Chef Joey Z.

Categories     Beans

Time 58m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cups anasazi beans (cleaned)
8 cups water
2 teaspoons salt
1 tablespoon olive oil
1 medium onion, chopped
4 garlic cloves, chopped
1 (6 1/2 ounce) package chili seasoning mix (I used Vegetarian Fantastic brand)
1 (12 ounce) package chicken sausage (I used Han's All Natural sun-dried tomato and basil)
4 cups chicken broth
1 (28 ounce) can tomatoes (I used chunky style)

Steps:

  • First pressure cook the beans by adding the water, salt and cleaned beans to the pot of the pressure cooker and bring to a boil. Then place the pressure cooker lid on the pot and pressure cook for 6 minutes on the second red ring.
  • If you use different beans then Anasazi, be sure to check for the time they need to cook. Not all beans are created equal.
  • Use the cold water release method to cool down the pressure cooker. This is done by pouring a stream of cold water from the tap on the side of the lid of the pressure cooker. Most cookers will have instructions as to how to cool your cooker down.
  • Remove the beans to a colander and drain the water from the beans. At this stage the beans will still be a bit tough.
  • In a medium saute pan, add the olive oil and saute the onion until transparent. Add the garlic being careful not to brown it.
  • Cut up the chicken sausage in medium size pieces. The kind I bought were fully cooked so I didn't saute them.
  • Put the garlic, onion, chicken sausage and beans into the pressure cooker.
  • Add 4 cups chicken broth. Stir and close the lid securely and pressure cook for 12 minutes on the second red ring.
  • When done use the cold water release method and open the pressure cooker once the steam is all gone.
  • Taste the beans, make sure they are soft.
  • Add 1 box of Fantastic Vegetarian Chili mix and the large can of diced tomatoes.
  • Simmer on low uncovered for 20 minutes and serve over your favorite grain and with a piece of home made corn bread.
  • Bon Appetit.

Nutrition Facts : Calories 202.7, Fat 11.6, SaturatedFat 3.3, Cholesterol 68, Sodium 1876.5, Carbohydrate 12.8, Fiber 1.9, Sugar 5.8, Protein 12.5

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