Easy Chicken Instant Pot Recipes

Low Sodium Buttered Chicken Instant Pot Tasty, …

WebMay 23, 2019 · Add and stir in the chopped adobo sauce chipotles, water, tomatoes with juice (undrained) and quartered chicken breast. Secure …

1. Set the sauté function on high, heat the coconut oil for about one minute.
2. Add the onions, stirring occasionally, for about four minutes until the onions are softened and translucent.
3. Add the ginger, garlic, turmeric, smoked paprika, cayenne, garam masala and tomato paste; stirring constantly for about one minute until fragrant.
4. Add and stir in the chopped adobo sauce chipotles, water, tomatoes with juice (undrained) and quartered chicken breast. Secure the lid and cook on high pressure for four (4) minutes.

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Low Sodium Chicken Paprika Instant Pot Tasty, …

WebMay 17, 2021 · When the display says HOT add in oil and stir to cover bottom. Add in the onion and green bell pepper and sauté for 4-5 …

1. Measure sour cream to a small bowl and let come to room temperature while cooking. Chop onion, green bell pepper and carrots. Mix spices together in a small bowl. Prepare rice or noodles of choice to package directions
2. Turn your Instant Pot on using the sauté setting. When the display says HOT add in oil and stir to cover bottom. Add in the onion and green bell pepper and sauté for 4-5 minutes. Pour in the chicken broth and scrape the bottom of the pot to deglaze. Turn Instant Pot off.
3. Place chicken in pot as evenly as possible. Sprinkle the chicken with mixed spices. Then dump the tomatoes, then carrots on top of the chicken.
4. Cover and secure the lid making sure valve is set to sealing. Set the manual-pressure cook button to 12 minutes for unfrozen thighs or 15 minutes for frozen thighs. When the times up let the pot natural pressure release for 10 minutes and then turn the valve to vent. After venting remove the lid.

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Instant Pot Chicken and Rice – WellPlated.com

WebAug 2, 2023 · Add the rinsed brown rice, carrot, red pepper, garlic, ginger, cumin, salt, turmeric, and coriander. Stir to coat the rice in the oil and …

1. Set a 6-quart or larger Instant Pot to SAUTE mode. Add the coconut oil. Once hot and shimmering, add the onion and cook, stirring occasionally, until beginning to soften, about 4 minutes.
2. Add the rinsed brown rice, carrot, red pepper, garlic, ginger, cumin, salt, turmeric, and coriander. Stir to coat the rice in the oil and spices and cook until very fragrant, about 1 minute. Stir in a splash of the almond milk. Scrape a spoon along the bottom to make sure there are no stuck-on bits of food. Stir in the remaining almond milk. Arrange the chicken breasts in a single layer on top.
3. Cover and seal the Instant Pot. Cook on high pressure (manual) for 20 minutes. Allow the pressure to release naturally for 15 minutes, and then vent to release remaining pressure.
4. Uncover and remove the chicken breasts to a cutting board. Dice or shred with two forks and return to the pot. Add the peas and stir to combine. Taste and adjust seasonings as desired. Serve hot, topped with cilantro.

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