Best Frozen To Fabulous 30 Minute Pressure Cooker Chicken And Mushroo Recipes

Frozen-To-Fabulous 30 Minute Pressure Cooker Chicken and Mushroo image

Provided by Shelley Lee

Categories Poultry

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

6 boneless skinless chicken thighs, frozen
8 ounces chicken stock
1 (4 ounce) can sliced mushrooms
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon dried rosemary
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (10 1/2 ounce) cans cream of mushroom soup

Steps:

Place all ingredients except the soup in the pressure cooker.
Bring cooker to pressure, then reduce heat and cook for 20-25 minutes. For electric cookers, cook on high pressure for 20 minutes. Depressurize cooker using the quick release method.
Remove chicken to a plate and break apart into bite sized pieces (it should be very tender).
Add soup to pressure cooker and stir well to combine.
Return chicken to cooker and place over medium heat (for electric cookers, use the "brown" mode) and stir until bubbly and gravy thickens to your taste.
Remove bay leaves before serving over rice or mashed potatoes.

Nutrition Facts : Calories 187.3, Fat 9.1, SaturatedFat 2.2, Cholesterol 58.4, Sodium 1005.2, Carbohydrate 9.3, Fiber 0.4, Sugar 2.5, Protein 16.8

Pressure Cooker Chicken Potato Bake image

Provided by kiwidutch

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 kg cooked chicken (I use my pressure cooker chicken Pressure Cooker Chicken Fillets, Basis for Savory Pies Etc)
250 g frozen peas
500 g potatoes (thinly sliced)
1 tablespoon butter
sweetcorn (fresh or canned) (optional)
zucchini (sliced) (optional)
sweet red pepper (sliced) (optional)
leek (sliced finely) (optional)
broccoli (small pieces, microwaved first for 3-5 minutes) (optional)
carrot (sliced, microwaved first for 3-5 minutes) (optional)

Steps:

Heat the oven to 200°C (400°F).
Rub the butter over the bottom of a 23 x 23cm ( 9 x 9 inch) baking dish.
Stir the peas into the chicken ragout mix from recipe#195716, mix well and pack into the oven dish.
Top with sliced potatoes.
Bake for 30-40 minutes until the potatoes on the top are cooked though.

Nutrition Facts : Calories 587.3, Fat 19.8, SaturatedFat 6.4, Cholesterol 195.1, Sodium 285.4, Carbohydrate 30.4, Fiber 5.4, Sugar 4.3, Protein 68.3

Pressure Cooker 30 Minute Marinara Sauce image

Provided by abfabinri

Categories Sauces

Time 35m

Yield 1 quart, 4-6 serving(s)

Number Of Ingredients 11

1 (28 ounce) can crushed plum tomatoes (I use Scaflani, Pastene or Hunts)
1 tablespoon extra virgin olive oil (use one that tastes good as some are bitter and have weird taste)
4 medium garlic cloves
1 small shallots or 1 small onion
1 teaspoon dried basil (can use 3 tbsp fresh basil)
1/2 teaspoon oregano
1/2 teaspoon thyme
red pepper flakes (to taste 1/4 tsp or so)
black pepper
sea salt
1 medium carrot

Steps:

Heat Pressure Cooker on medium heat and add olive oil.
Chop onion and garlic however fine you like and add to hot oil.
Cook for a minute do not brown!
Throw in the rest of your spices except salt.
Throw in the carrot( I leave it in large chunks and remove it but you may keep it in sauce if you like so you can cut it to whatever size you like or even mince it).
Add the can of Tomatoes and some water--I use about 1/4 of the tomato can full of water -- it gets thick so you need to add enough or it could stick and burn.
Put lid on cooker and bring to pressure. Turn down enough to keep it low but still have pressure in pot. Cook for 1/2 Hour. Turn off and bring pressure down by either quick release method or take off burner and let it naturally release.
Take of lid and taste --add salt, maybe a pinch of sugar if you want. You can also stir in some more EVOO at this point remove carrot (or not), Voila! Done!
*** I like it on Penne pasta with some grated Pecorino Romano and Parmesan cheese but you can use it on whatever you like. Lasagana, Veal Cutlet. Makes a good base for Clam Zuppa sauce or Tuna sauce.