Best Pressure Cooker Whole Chicken With Vegetables And Pasta Recipes
PRESSURE COOKER: WHOLE CHICKEN WITH VEGETABLES, AND PASTA
This is a delicious meal-in-a-pot that's ready in less than an hour. The cooker does all the work except for prep, so don't be concerned about the time. This hearty stew tastes and looks long-cooked, a real husband-pleaser :-). Note: I developed this recipe for the Wolfgang Puck 6-quart electronic pressure cooker that used to be sold on HSN (Home Shopping Network on TV). I'm sure it would be quite easy to adapt for stove-top pressure cookers or other brands of electronic ones. Enjoy!
Provided by Jainagirl
Categories Stew
Time 1h
Yield 10 cups - approximate, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Truss chicken and brown on all sides in oil in separate pan on top of stove.
- Put chicken in cooker, breast side down.
- Saute carrots and onions in pan on top of stove.
- Deglaze pan with 1 can chicken broth and add entire contents of saute pan to the cooker.
- Cut tomatoes into smaller pieces if desired.
- Add tomatoes with juice to cooker.
- Add worcestershire and season with salt, pepper and rosemary or thyme to taste.
- Top up with water.
- Do not exceed the "max PC" line when filling cooker.
- Put cover on cooker and set to "seal."
- Select meat function and set timer on cooker to 25 minutes.
- After 25 minutes, unplug cooker and let the pressure drop.
- Open cooker when pressure has dropped.
- Remove chicken from cooker and remove all meat and skin from the bones.
- Discard bones and skin.
- Shred the meat.
- Put glass cover on cooker and plug inches It should go into the "heat" mode.
- Select "meat" mode and set timer on cooker to 20 minutes.
- Bring broth and vegetables to a boil. Add pasta and 1 can chicken broth. Cook uncovered until pasta is tender.
- Turn off heat and let cooker cool for 5 minutes.
- Add chicken.
- Stir and serve with crusty bread.
- Ladle into serving bowls and sprinkle with parmesan or romano cheese, if desired.
Nutrition Facts : Calories 936.7, Fat 43.7, SaturatedFat 11.5, Cholesterol 162.6, Sodium 1618, Carbohydrate 78.5, Fiber 7.1, Sugar 15.1, Protein 52.2
PRESSURE COOKER WHOLE CHICKEN
I've fallen in love with my pressure cooker and was anxious to try this. It's now my new favorite way to prepare a whole chicken. This recipe is a combination of ideas I found online, and you certainly could use any seasonings you want. The chicken turns out somewhere between roasted & stewed, and is delicous, tasty & moist. I served it with brown rice tossed with some dried basil & moistened with some of the juice from the chicken. You can have a real feast in 45 mins. tops!
Provided by LitaLou
Categories Poultry
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Rinse chicken & pat dry. Season with salt & pepper.
- Heat oil in uncovered pressure cooker; brown chicken on all sides in hot oil. Remove chicken.
- Place rack in pressure cooker and place browned chicken in rack. Add water/broth around chicken.
- Place lid on cooker, seal, and bring up to pressure.
- Cook for 25 minutes.
- Release pressure by quick release method.
- Remove chicken to platter, pour accumulated juice into bowl & serve with chicken.
WHOLE PRESSURE COOKED CHICKEN
Aslo known as "Beer Can Chicken" this American favorite is steam roasted in the pressure cooker whole for the first time! With just a quick sear in the pan, and a sit on the can (of beer) after minutes under high pressure you can have a whole, beautiful, tender, flavorful chicken on the table in about half an hour! The beer is does not only a braise, but the beer can goes in the pan serving as a stand to keep the chicken upright and steaming the chicken from the inside. Pressure cooking a chicken in this position keeps all of the dark meat in direct contact with the bottom of the pressure cooker, and the delicate wings and breast safe from being overcooked. From Hip Pressure Cooking Website, with permission.
Provided by pazzaglia
Time 30m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Rinse and dry the chicken inside and out and pat dry. If there are giblets, or the neck, you can use them to flavor the braise, so rinse them off too, and set them aside.
- Prepare the seasoning by mixing the herbs, olive oil, lemon salt and pepper. Tuck the tips of the wings behind the neck opening of the chicken and brush on the seasoning.
- In a separate pan (or your pressure cooker) brown the seasoned chicken well on all sides- about 10 minutes. This is the only step that will add color to the bird, so don't be shy with the browning!
- Prepare (or de-glaze) the pressure cooker by pouring 1/3 of the beer out of the can and putting half of the lemon zest and one bay leaf into the can, then the other bay leaf and the rest of the lemon zest in the pan, with the can in the middle of the pan.
- Then, lower the chicken into the pressure cooker, sitting it over the can of beer. Before closing the pressure cooker, pour on any of the remaining seasoning, and liquid from the sauté pan over the chicken. If you have any giblets or other parts of the chicken, put those at the bottom of the pan in the braising liquid.
- Close and lock the lid, turn the heat to high. From the time the pan reaches pressure lower the heat and count 20-25 minutes cooking time at HIGH pressure. When the cooking time is up, open the pressure cooker using the Normal method - release the pressure by pushing, twisting or opening a valve.
- Carefully remove the chicken pulling from the neck cavity, and not the wings - it will be so tender the wings may come right off in your hands. Place the chicken on the serving platter to rest tented with aluminum foil. Turn the heat up to high and reduce the contents of the pressure cooker without the lid for about 5 minutes.
- Strain, if you had giblets in there, and pour over the chicken and sprinkle with some fresh rosemary before serving.
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
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