Best Pressure Cooker Cajun Bbq Chicken With Veggies Recipes

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PRESSURE-COOKER CAROLINA-STYLE VINEGAR BBQ CHICKEN



Pressure-Cooker Carolina-Style Vinegar BBQ Chicken image

I live in Georgia but I appreciate the tangy, sweet and slightly spicy taste of Carolina vinegar chicken. -Ramona Parris, Acworth, Georgia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 8

2 cups water
1 cup white vinegar
1/4 cup sugar
1 tablespoon reduced-sodium chicken base
1 teaspoon crushed red pepper flakes
3/4 teaspoon salt
1-1/2 pounds boneless skinless chicken breasts
6 whole wheat hamburger buns, split, optional

Steps:

  • In a 6-qt. electric pressure cooker, mix the first 6 ingredients; add chicken. Lock lid and close the pressure-release valve. Adjust to pressure-cook on high for 5 minutes., Allow pressure to naturally release for 8 minutes, then quick-release any remaining pressure., Remove chicken and cool slightly. Reserve 1 cup cooking juices and discard remaining juices. Shred chicken with 2 forks. Combine with reserved juices. If desired, serve chicken mixture on buns.

Nutrition Facts : Calories 135 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 228mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

PRESSURE COOKER BARBEQUE CHICKEN



Pressure Cooker Barbeque Chicken image

This chicken dish is incredibly easy to make and very delicious. It's a childhood favorite of my partner's; his mom served it with rice and green beans for an easy weekday meal. Feel free to add other hot sauce or spices to jazz it up. Frank's RedHot® sauce is a great addition.

Provided by CatherineSolo

Categories     Meat and Poultry Recipes     Chicken

Time 24m

Yield 8

Number Of Ingredients 7

2 pounds boneless, skinless chicken thighs
1 teaspoon ground paprika
salt and ground black pepper to taste
1 onion, minced
½ cup chile sauce
½ cup water
2 tablespoons vinegar

Steps:

  • Heat pressure cooker over medium heat; cook chicken until browned, 2 to 3 minutes per side. Sprinkle paprika, salt, and pepper onto chicken.
  • Combine onion, chile sauce, water, and vinegar in a bowl; pour over chicken.
  • Cover pressure cooker with lid and cook according to manufacturer's instructions, about 15 minutes. Remove from heat and release pressure through natural release method; open pressure cooker carefully.

Nutrition Facts : Calories 217.7 calories, Carbohydrate 7 g, Cholesterol 70.7 mg, Fat 11.9 g, Fiber 0.8 g, Protein 19.8 g, SaturatedFat 3.3 g, Sodium 313 mg, Sugar 3.1 g

CAJUN CHICKEN SAUCE PIQUANTE (PRESSURE COOKER)



Cajun Chicken Sauce Piquante (Pressure Cooker) image

Love this simple delicious recipe made FAST with a pressure cooker. Mind you, this is different from a pressure canner ... usually. These are very useful safe kitchen tools that make delicious meals that taste as if they have been simmered for hours, but FAST! Received via email from Thurston Beauchamp - thank you Thurston!

Provided by Busters friend

Categories     Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 fryer, cut up
2 tablespoons peanut oil
1 cup celery, diced
1 cup onion, chopped
1/2 cup bell pepper, diced
4 garlic cloves, finely chopped
1 cup rhine wine
4 cups tomatoes, canned whole with juices
louisiana hot sauce, to taste
1 teaspoon salt
2 bay leaves, whole

Steps:

  • Add the peanut oil to a very hot pressure cooker pot. Brown the cut up chicken pieces nicely on all sides.
  • Add all the rest of the ingredients to the pot and stir to blend.
  • The amount of Louisiana Hot Sauce you add determines how "piquante" your dish will be. Start off with a little, you can always add more at the table when the meal is served.
  • Place lid on pressure cooker tightly. Put pressure regulator weight in place. Leave heat under cooker on high until the weight begins to jiggle. Lower heat immediately to a level that keeps the weight just barely moving. Time from this point on for 12 minutes. Remove pot from heat and cool.
  • When the pressure has been reduced, open the pot and place back on the burner. Stir the ingredients very gently to distribute and check the consistency of the sauce. If it is too thin, turn the fire up high and reduce the liquid. If it is too thick, add a little water.
  • Serve the Sauce Piquante over hot fluffy rice with extra Louisiana Hot Sauce on the side for those who like it fiery hot.

Nutrition Facts : Calories 614.9, Fat 41.9, SaturatedFat 11.2, Cholesterol 172.5, Sodium 774.2, Carbohydrate 13.4, Fiber 3.6, Sugar 7.4, Protein 45.3

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