Pressure Cooking Chicken

Pressure cooking chicken makes your chicken dish moist, tender and juicy. It also takes half the cooking time. Whether you are cooking a whole chicken or a chicken  casserole recipe the pressure cooker is a great kitchen tool for cooking dinner. Share your pressure cooking chicken recipe, too!

Pressure Cooking Recipes

Pressure Cooking Chicken Soup

1 lb. chicken thighs, boneless and skinless
2 Cups of chicken broth
1/2 Cup of wild rice
3 garlic cloves, minced
2 Cups carrots, shredded
2 Tablespoons of dry vegetable broth
4 Cups of water
4 shitake mushrooms, chopped
Place the chicken into the bottom of the pressure cooker. Pour the broth over the chicken. Add in the rice, garlic and carrots. Sprinkle the dry broth mix over the top. Pour the water into the cooker then add in the chopped mushrooms. Bring the cooker to high pressure and cook 20 minutes. Allow the pressure to fall on its own.

Chicken Curry

1 cup brown rice
1 Tablespoon canola oil
1 lb. boneless, skinless chicken breasts cut into 3/4” pieces
4 large onions cut into wedges
1-1/4 cups water
4 garlic cloves, minced
1 teaspoon peanut oil
1 Tablespoon low sodium soy sauce
1 teaspoon. chili powder
1 teaspoon curry powder
1/4 teaspoon turmeric
1 teaspoon ground ginger
2 Tablespoons fresh parsley, chopped

Cook your brown rice in the pressure cooker. Take out of pot and set aside.   In pressure cooker, sauté chicken and onions in oil until lightly browned. Add water, garlic, oil, and soy sauce, then add chili powder, curry, turmeric and ground ginger and stir till well blended. Lock the lid in place and bring to pressure. Lower heat and cook for 4 minutes at 15psi. Allow pressure to drop by the natural release method for 4 minutes, then release the remaining pressure using the quick release method or automatic release method and remove lid. Stir in parsley and serve over warm rice.

Chicken and Spanish Rice

3 lb. boneless, skinless chicken breast or thighs
3 Tablespoons olive oil
1 chorizo sausage thinly sliced
1 small onion, diced
2 garlic cloves, minced
1 red bell pepper, cored, seeded and diced
large ripe tomato peeled
1 cup uncooked long grain white rice
1/2 cup frozen peas
3 cups chicken stock or broth
1 teaspoon salt

Saute onion, garlic, red bell pepper and tomato in oil in pressure cooker. Add rice to mixture and continue to saute several minutes. Season chicken with salt and pepper and add to pressure cooker. Add peas, stock and chorizo with juices. Stir well.

Lock the lid, bring to pressure, then lower heat and cook for 7 minutes at 15psi. Allow pressure to drop by quick release or auto release, then remove lid. Serve and enjoy!

Pressure Cooking Chicken Casserole

3 medium potatoes, peeled and diced
3 to 3-1/2 lbs. boneless skinless chicken breasts, cubed
Salt to taste
2 slices of bacon, cut into 1” pieces
1/4 lb. fresh mushrooms
12 very small pearl onions, peeled
1 teaspoon flour
1/4 cup chicken stock
Place bacon in pressure cooker and sauté until it has rendered its fat. Remove the bacon and set aside, leaving the fat in the pressure cooker. Add the potatoes to the fat and quickly sauté until lightly brown. Remove the potatoes and set aside. Add chicken pieces and brown on all sides, then remove. Add onions and mushrooms and sauté for one minute.

Sprinkle in the flour, then add the stock and return the chicken, bacon and potatoes to the pressure cooker. Lock the lid in place, bring to pressure. Then lower heat and cook for 8 minutes at 15 psi. Allow pressure to drop by quick release or auto release and remove the lid.







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Related Pressure Cooking Pages:
~ Cooking with Pressure Cookers, ~ Beef, ~ More Recipes, ~ Chicken, ~ Cooking Times, ~ Beans

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