Delicious and Nutritious Chicken Pressure Cooker Recipes

Delicious and Nutritious Chicken Pressure Cooker Recipes written by: prettykitty Pressure cookers are great kitchen appliances because they provide a lot of benefits to the user. They are great for cooking, since they save you time and the nutrients of the food are locked in along with the flavor. Pressure cookers do not need the food to be prepared most of the time- just put everything in, turn on the cooker and it is done in about 15 to 30 minutes to a couple of hours. The cooked food either done in a short time or long time still retains all the nutrition close to their original state. They are great with all recipes, including chicken, which is a protein-rich food. Here are some delicious and healthy chicken pressure cooker recipes:

Homemade Chicken and Rice Soup Pressure Cooker Recipe

Soure: foodnetwork.com

Preparation and cooking time – 15 minutes. Makes 6 servings.

What you need:

• 1 cup carrots
• 1 cup frozen green peas
• 1 cup frozen whole kernel corn
• 1 cup chopped onion
• 1 cup uncooked white rice or egg noodles
• 2 cups sliced celery
• 6 cups chicken stock
• 1 1/2 cups cubed chicken meat
• 2 tablespoons lime juice
• 1/4 cup fresh parsley
• 1/2 tsp black pepper

Directions:

1.  Combine all ingredients in the pressure cooker, except the cubed chicken.
2.  Lock the lid then set to high heat and once pressure is reached, reduce to low heat while still maintaining pressure. Cook for 5 minutes.
3. Release pressure naturally by opening the lid.
4. Remove the bay leaf then add the chicken meat. Simmer with the lid off until the meat is cooked.
5. Adjust seasoning to taste before serving. Enjoy!

Nutrition Facts:

• Calories 310
• Fat Calories 40
• Total Fat 4.5g DV 7%
• Saturated Fat 0.5g 3%
• Cholesterol 45mg 15%
• Potassium 650mg 19%, Sodium 420mg 18%
• Protein 23g
• Total Carbohydrate 43g 14%
• Dietary Fiber 3g 12% Sugars 8g
• Vitamin A 10%
• Vitamin C 30%
• Calcium 6%
• Iron 15%
• Percent Daily Values (DV) are based on a 2,000 calorie diet.

Chicken and Sausage Soup Pressure Cooker Recipe

Soure: www.johnsonville.com

Preparation and cooking time – 50 minutes. Makes 8 servings.

What you need:

• 2 tsp olive oil
• 2 italian sausage, casings peeled off
• 100 g pearl barley
• 200 g green lentil
• 1 onion
• 3 cloves minced garlic
• 1 bone in chicken breast, skinless
• a handful of chopped fresh parsley
• 3 cups chicken stock
• 400 g drained garbanzo
• 500g chopped fresh spinach
• 225 grams shop bought salsa

Directions:

1. Heat 1 tsp olive oil in the pressure cooker. Add the sausage then cook until browned while crumbling it to pieces. Remove the sausage then drain.
2. Add the remaining olive oil to the pressure cooker. Add the onion and garlic then cook until the onion becomes transparent. Add barley then add the sausage after a minute.
3. Add the lentils, parsley, chicken, and enough stock to cover the chicken completely.
4. Secure the lid then place the pressure regulator on vent pipe. Bring to high heat and once pressure is achieved, which would take around 15 minutes, reduce to medium heat and cook for another 9 minutes. The pressure regulator must maintain a steady and slow rocking motion, do this by adjusting the heat as necessary.
5. Remove the pressure cooker from heat then use the quick release method to allow pressure to drop by itself then open it. Take off the chicken, shred the meat then put it back. Add the chickpeas, spinach and the salsa. Stir and blend well and heat thoroughly before serving. Enjoy!

Nutrition Facts:

• Calories 470
• Fat Calories 130
• Total Fat 14g DV 22%
• Saturated Fat 4g 20%
• Cholesterol 25mg 8%
• Potassium 1010mg 29%,
• Sodium 530mg 22%
• Protein 25g
• Total Carbohydrate 63g 21%
• Dietary Fiber 19g 76%
• Sugars 9g
• Vitamin A 10%
• Vitamin C 15%
• Calcium 10%
• Iron 35%
• Percent Daily Values (DV) are based on a 2,000 calorie diet.

Chicken Broth or Stock Pressure Cooker Recipe

Soure: thespruce.com

Preparation and cooking time – 40 minutes. Makes 2 servings.

What you need:

• 3 lbs chicken carcass, rinsed (chicken wings, necks and backbones)
• 8 cups cold water
• 2 celery ribs
• 2 carrots
• 2 onions, peeled and quartered
• 2 bay leaves
• 1 bunch italian flat leaf parsley
• 1/4 tsp whole black peppercorns

Directions:

1. Put the chicken and water in the pressure cooker and set to medium high heat then bring to a boil.
2.  Add the remaining ingredients.
3. Remove and throw away froth that forms on the surface using a skimmer or large spoon.
4. Lock the lid then bring it to high pressure. Once reached, lower heat to maintain pressure and cook for 30 minutes.
5. Remove from heat, let the pressure drop naturally, which typically takes around 15 minutes, then quick release the pressure by running cold water through the pressure cooker.
6. Tilt the pressure cooker away from you then take off the lid.
7.  Allow the stock to slightly cool then strain the stock by pressing the meat and vegetables to drain all the liquid.
8. Discard all solids then pour the stock into containers. refrigerate and it would last for up to 3 days, or freeze to lat 3 months.

Nutrition Facts:

• Calories 830
•  Fat Calories 190
•  Total Fat 21g DV 32%
•  Saturated Fat 7g 35%
•  Cholesterol 440mg 147%
•  Potassium 2080mg 59%
•  Sodium 620mg 26%
•  Protein 138g
•  Total Carbohydrate 18g 6%
•  Dietary Fiber 5g 20% Sugars 8g
•  Vitamin A 230%
•  Vitamin C 40%
•  Calcium 15%
•  Iron 40%
•  Percent Daily Values (DV) are based on a 2,000 calorie diet