Archive for the ‘Chicken – Pressure Cooker’ Category
Chicken Souvlaki & Rice (Pressure Cooker)
This is sort of a Greek'ish / Medditeranean dish (this dish is not skewered or grilled like the Greek version, just similar flavor), and the chicken and rice are cooked at the same time using a pressure cooker. I tailored this to use what I have on hand here locally. I made this in 1 Apr 2022, and it is delicious! I use my 9 liter (9½ quart) stove top pressure cooker with a pressure of 80 kPa (12 psi), so this will work equally well with electric pressure cookers. Follow all safety precautions for your model of pressure cooker.
Equipment
- Pressure Cooker
- Timer
Ingredients
For the Chicken and Marinade
- 4 chicken breasts, boneless, skinless
- 5 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 2 tablespoons olive oil
- juice from two small Thai limes
- ⅛ teaspoon ground white pepper
For the Rice
- 1⅓ cup dry Jasmine rice
- 1½ cups chicken broth
Instructions
- Dice the chicken to about ¾ to 1 inch cubes and place in a bowl.
- Add the rest of the marinade ingredients to the chicken and mix together. Set this aside to marinate for 5-10 minutes.
- To your pressure cooker, add the dry rice and broth.
- After the chicken has marinated for 5-10 minutes, use a spoon and place the chicken on top of the rice in the cooker, do not mix together.
- Place the lid on the pressure cooker and lock in place, add the weight to the top. Place on high heat until the weight starts to spin and vent pressure then reduce the heat to low or medium low, so the weight still spins. Set your timer for 4 minutes.
- When 4 minutes have passed, turn off the heat and carefully move the pressure cooker to an unused burner. Set your timer for 5 minutes (this is a natural pressure release, just letting the cooker cool).
- When 5 minutes, use a chopstick or wooden spoon and tilt the weight for 10 seconds to vent pressure then release for a few seconds, then repeat this procedure until you have indication of zero pressure, such as the lid lock pin drops. This is a forced pressure release.
- When you have indications of zero pressure in the cooker, removed the weight then remove the lid.
- Give the chicken and rice a stir.
- Serve with sides of your choice.
Notes
Low cost per serving.
Variant: 1. Use the juice of half a lemon in place of the lime juice.
Chicken Tikka Masala (Pressure Cooker)
This is an excellent pressure cooker chicken recipe! Very tasty! I made this on 22 Jan 2022 and the family loved this, this will be a regular now. I used my 9 liter (9½ quart) stove top pressure cooker with a pressure of 12 psi (80 kPa), so this will work as written with a electric pressure cooker. Links to the Shortcuts are listed in the Notes section.
Equipment
- Pressure Cooker
Ingredients
For the Marinade
- 1 kilo chicken breasts, boneless, skinless, (2 lb)
- 2 cups plain yogurt
- 1 tablespoon garam masala, Shortcut
- 1 tablespoon lemon or lime juice
- ½ teaspoon cayenne pepper
- ⅛ teaspoon ground ginger
For the Sauce
- 2 cups tomato sauce, Shortcut
- 4 cloves garlic, minced
- 1½ tablespoons garam masala, Shortcut
- 1 teaspoon paprika
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- 1 cup whipping cream
Instructions
- Rinse the chicken and cut into 1½ to 2 inch pieces, place in a mixing bowl.
- To the mixing bowl, add the remaining Marinade ingredients.
- Mix into the chicken. Cover and place in the fridge to marinate for 2 hours.
- In another mixing bowl, add all of the sauce ingredients, except the whipping cream, mix until well combined.
- When you are ready to cook, add the chicken and marinade to your stove top pressure cooker, NO LID at this point. Turn on the heat to medium or medium low and for about 5 minutes, stirring often.
- Add all the sauce mixture to the pressure cooker and stir to mix in. (And I missed taking this photo.)
- Once all mixed, place the lid on the pressure cooker and lock, turn heat to high and place the weight (jiggler) on the lid.
- When the jiggler starts to vent pressure, indicating full pressure, reduce heat to low or medium low in order to keep the jiggler just moving and venting pressure. Set your timer for 4 minutes.
- When 4 minutes have passed, turn off the heat and move the cooker to an unused burner to release pressure naturally, meaning just let the cooker set with no interaction from you.
- When the cooker indicates zero pressure inside, remove the lid, and place the cooker back on low heat. Stir in the cream and allow to simmer until sauce is thickened, about 5 minutes. (This photo is just showing the chicken right after I removed the lid, before stirring in the cream.)
- Serve with rice, as there is plenty of sauce.
Notes
Chicken & Rice (Pressure Cooker)
For clarification, this is not a one pot meal, two steps are involved in this so both the chicken, and the rice, come out perfect. You will need a 6 liter (6 quart) or larger pressure cooker for this, I will be using my 9 liter (9½ quart) stove top pressure cooker. This recipe comes from a very respected source on pressure cooking. I made this on 2 Aug 2018 and it is excellent! Follow the safety instructions for your model of pressure cooker at all times.
Equipment
- Pressure Cooker
- Oven
- Baking Sheet
Ingredients
For the Chicken
- 4 chicken quarters, separated into 8 pieces
- 1 tablespoon olive oil
- 1 onion, chopped, yellow or red is perfect
- 3 teaspoons tomato paste
- 1 clove garlic, smashed and minced
- 1 cup water
Spices Used
- 1 teaspoon ginger powder
- 1 teaspoon ground cardamom
- ½ teaspoon black pepper
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- ¼ teaspoon ground turmeric
- 2 bay leaves
- 2 teaspoons salt
For the Rice
- 2 cups dry Jasmine rice, rinsed
- 2 cups cooking liquid, from the chicken
For Garnish
- cherry tomatoes, halved
- spring onion, sliced
Instructions
- Place your pressure cooker, lid off, on medium heat and add the oil, when hot, add the onion and saute until soft.
- Add the garlic and all of the Spices Used that are listed, and saute and mix for about 30 seconds, then add the water, tomato paste, and salt, and mix.
- Add the chicken and turn them to coat with the liquid.
- Place the lid on and lock, add the weight (jiggler), turn heat up to high. When the jigller is moving and venting pressure, start timing for 12 minutes.
- When 12 minutes have passed, turn off the heat, and move the pressure cooker to an unused burner. Let the pressure release naturally, about 10 minutes.
- When indications show no pressure in the pot, open the pot. Use a slotted spoon and remove the chicken to a plate and cover chicken with foil.
- Pour the liquid from the cooker into a heat proof container. Measure out 2 cups of liquid and place back into the pressure cooker. Add the rinsed rice to the pressure cooker, and mix together.
- A note about the liquid you are measuring, from the original author of this recipe: "the fat floats to the top, when measuring the 2 cups needed, measure to the liquid level, the fat level will be higher than the liquid, rice will not absorb the fat, only the water."
- Place the lid and weight, jiggler, on the pressure cooker. Bring to high heat, when you have movement and pressure release indicating full pressure, turn heat to low or medium low, but maintain the movement and pressure release. Start timing for 1 minute.
- When 1 minute has passed, turn off heat and move the pressure cooker to an unused burner and allow a natural release, about 10 minutes.
- While the rice is coming down in pressure, heat your broiler or for a counter top oven, the top coil to about 180° C (350° F). Place the chicken on a baking sheet lined with foil and place in oven, close to the broiler or top coil, until the chicken skin is nicely browned. Remove from broiler or oven.
- When the pressure is released from the cooker, open, place the rice on a serving tray, top with the chicken and garnish as desired with the tomatoes and spring onion.
- Serve.
Notes
Low cost per serving.
Chicken Adobo (Pressure Cooker)
This recipes comes from a good friend in Thailand, and it is very good. the vinegar used is a good combination, but I think when I make this again, I will play around the they types of vinegar. This is a pressure cooker recipe and I will verify use my large 9 liter (9½ quart) stove top model. Follow the safety precautions for your model of pressure cooker at all times.
Equipment
- Pressure Cooker
Ingredients
- 8-10 pieces legs and thighs, think quarters, 4-5, cut apart
- 2 tablespoons cooking oil
- 1 onion, sliced
- 5-10 cloves garlic, smashed and minced, 10 recommended
- 4-5 bay leaves
- 1 teaspoon black peppercorns
- 1 tablespoon brown sugar
- ½ cup soy sauce
- ¼ cup rice vinegar
- ¼ cup apple cider vinegar
Instructions
- Place your pressure cooker, no lid used yet, on medium high heat and heat the oil, when hot, lightly brown the chicken, you are not looking to cook through, just brown it on both sides.
- Remove the chicken and cook in batches if needed until all are browned. When taking the chicken out, any pieces stuck to the bottom, no worries, just loosen them up when making the sauce.
- Add the onion and saute until starting to soften, then add the garlic and saute for another minute until fragrant.
- Add the soy sauce, both vinegars, bay leaves, peppercorns, and brown sugar.
- Bring to a simmer then add the chicken back to the pot.
- Place the lid on the pot and lock that and add the weight (jiggler), turn heat to high and bring to high pressure, when the jiggler starts to move, indicating full pressure, reduce the heat to low or medium low to keep the jiggler still moving and venting pressure.
- Start timing for 8 minutes. When 8 minutes have passed, turn off the heat and carefully move the cooker to an unused burner and allow the pressure to release naturally, about 10-15 minutes.
- When you have indication of zero pressure in the cooker (for my stove top model there is a pin that will drop), remove the jiggler, then open the lid.
- Remove the chicken with a slotted spoon to a serving plate. Tender and juicy chicken adobo, but we are not done yet.
- Place the cooker, without the lid, back on medium high heat, stir often and reduce the sauce to thicken it.
- Spoon sauce over the chicken and serve. If having white rice as a side dish, spoon some sauce over the rice as well. Enjoy.
Notes
Go with about 105 Baht for 4-5 quarters (2 kilos, 4 lb). For 4 servings this is about 80 cents per serving.
Japanese Curry (Pressure Cooker) (カレーライス)
This not only sounds incredibly good, it really is! A Japanese curry roux is used, brand is up to you, Golden Curry, Vermont House, House, etc. I will be using medium spicy Golden Curry which is excellent. I used my large 9 liter (9½ quart) stove top pressure cooker for this. Follow the safety procedures for your model of pressure cooker at all times. This will be the only way I make this from now on, hands down. This works equally well with pork or beef in the same amount stated for the chicken. For the photos below, I used fresh pork loin.
Equipment
- Pressure Cooker (6 quart or more)
Ingredients
- 3 onions, halved, then each 5 wedges
- 1½ carrots, peeled, see Step 2
- 3 medium potatoes, peeled, cut into quarters
- 2 cloves garlic, smashed and finely mined
- 1 teaspoon fresh ginger, grated, or ½ teaspoon ginger powder
- 750 grams chicken thighs, boneless, skinless, (1½ lb)
- salt and pepper, as desired
- 1 tablespoon vegetable oil
- 3 cups chicken stock, fresh or from powder
- 240 grams Japanese Curry paste, large package is 240 grams, small is 120 grams
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
Instructions
- Place the peeled and quartered potatoes in a bowl of water to remove some of the starch. Keep them in the water until they are needed.
- To chop the carrots, this is pretty cool. Cut a piece of the carrot off at an angle, then rotate the carrot ¼ turn, cut another piece off at an angle, repeat the turning and cutting. This makes for bite size pieces and the technique is Japanese in origin, called Rangiri.
- Cut the chicken into bite size pieces. Once everything is prepped, we're ready to start.
- Place your stove top pressure cooker on a burner on medium heat, lid off, and add the cooking oil. When the oil is hot, add the onion, garlic, and ginger. Saute for just a minute or two until the garlic and ginger is fragrant.
- Add the chicken to the cooker and mix around to coat the pieces with some of the oil. Season with salt and pepper as desired.
- Drain the potatoes and add those and the carrots to the cooker, mix everything together.
- Pour in the stock and stir into the mixture, it is not necessary to have everything covered with stock.
- I used a large, 240 gram package of Golden Curry.
- Japanese curry comes in 110 gram and 240 gram packages, it looks very much like a chocolate bar. Use either 2 small packages or 1 large package. Open the foil seals and break the sections into the pieces as indicated by the packaging. For Golden Curry, large pack, you will use the entire pack, it is in two sections, and each section has 4 pieces, so 8 pieces total.
- Break the curry up as shown by the markings, very much like a chocolate bar.
- Place the curry cubes on the top of the cooker contents, do not mix these in, but you can push down into the stock.
- Now place the lid and jiggler on the cooker and lock the lid. Bring the temp to high. Once the jiggler starts moving and venting pressure, start your timer for 5 minutes. (For those using an electric type pressure cooker, select meat/stew setting and change the time for 15 minutes and press start.) Note: if using bone in wings set your timer for 7 minutes, if using bone in legs and or thighs set your timer for 10 minutes.
- When the time has has passed, remove from heat to an unused burner to allow a natural release, about 10-15 minutes.
- When it is safe to remove the lid, remove that, and stir in the ketchup, soy sauce, and oyster sauce.
- Place the cooker, no lid, on low heat and simmer the curry for about 5 minutes, making sure all the curry blocks are dissolved and mixed in. Perfect!
- To serve, spoon rice into half a bowl, and ladle in some curry on the other side. Enjoy.
Notes
Low cost per serving.
Variant: 1. Use beef or pork, same weight as chicken.
Arroz Con Pollo (Pressure Cooker)
This is a comfort food originating in Spain and is common in Latin America as well. There is as many ways to prepare this as there are shades of blue. This was originally written as pressure cooking the rice, then cooking the chicken. I am in Thailand, everyone has a rice cooker so I am sticking with that, and for folks in the states, many have rice cookers or can cook rice in a pot on the stove, so I am not going to add the rice part here. On my to cook list. I will be using my 9½ quart stove top pressure cooker. Follow all the safety precautions for your model of pressure cooker.
Equipment
- Pressure Cooker
- Rice Cooker
Ingredients
- 2 kilos chicken pieces, quarters separated perfect, (4 lb)
- paprika, as needed
- salt and pepper, as needed
- 2 tablespoons olive oil
- 2 brown onions, diced
- 1 clove garlic, smashed and minced
- ¼ teaspoon chili powder, or crushed red pepper flakes
- ¼ teaspoon saffron threads, 6-7 threads
- 1 bay leaf
- 1¾ cups chicken broth, fresh or from powder
- 2 cups frozen peas, thawed
- 1 cup green olives with pimento, sliced
- 1 tomato, chopped, or use 3-4 roma chopped
- 3-4 cups hot cooked rice, use a rice cooker or saucepan on the stove
Instructions
- Season the chicken with salt, pepper, and paprika as desired. With the lid off your pressure cooker, heat the oil, when hot, brown the chicken, working in batches, set browned chicken aside.
- Then add the onion and garlic to the cooker, saute until the onion is softened.
- Add the chicken back to the cooker, sprinkle with the chili powder, saffron, and add the bay leaf and chicken broth.
- Place the lid on and lock, add the weight (jiggler), bring up the heat to high, when the jiggler starts to move and vent pressure, reduce the heat to low or medium low to maintain pressure release. Start timing for 12 minutes.
- When 12 minutes have passed, turn off the heat and move to an unused burner and allow a natural pressure release. When it is safe to open the pressure cooker, meaning it has vented to atmosphere and no pressure remains inside, open and remove chicken to a serving tray.
- Add the rice, peas, tomato, and olives to the cooker and stir together to heat through, can simmer on low heat for a few minutes if needed.
- Serve the chicken with rice on the side. Enjoy.
Notes
Chicken will cost about 52 Baht/kilo for quarters. For 4 servings, this is about 41 cents per serving. Great value. I will verify the amount of chicken and procedures for sure with this recipe.
Coq au Vin (Pressure Cooker)
This is a classic French recipe changed to use a pressure cooker. However, I am going to prepare the mushrooms and potatoes separately (mushrooms will be sauteed, potatoes will be steamed). On my to cook list. I will be using my 9½ quart stove top pressure cooker. Follow all the safety precautions for your model of pressure cooker.
Equipment
- Pressure Cooker
Ingredients
- 1 kilo chicken pieces, bone in, skin on, thighs or quarters perfect, (2 lb)
- ¼ cup olive oil
- 250 grams smoked bacon, diced, (8 oz)
- 2 brown onions, sliced
- 2 cloves garlic, smashed and minced
- 2¼ cups red wine
- 2 tablespoons all purpose flour
- 1-2 bay leaves
- 200 grams white button mushrooms, or Shiitake with stems removed, (7 oz)
- 3 small potaoes, per serving or large and diced large
- salt and pepper, to taste
- fresh parsley, chopped, for garnish
Instructions
- With the lid off your pressure cooker, heat the oil, when hot, brown the chicken, working in batches, set browned chicken aside.
- Add the bacon and onion to the cooker, browning the bacon, stir often to get a nice brown, then add the garlic and cook until just fragrant.
- Add the chicken back to the cooker and sprinkle on the flour and mix everything together.
- Add the wine then season as desired with salt and pepper and add the bay leaves.
- Place the lid on and lock, add the weight (jiggler), bring up the heat to high, when the jiggler starts to move and vent pressure, reduce the heat to low or medium low to maintain pressure release. Start timing for 12 minutes.
- While the chicken is cooking, add water to a saucepan and fit it with a steamer basket (or as I will do, use a rice cooker with a steamer basket). When you have good steam, add the potatoes and steam until fork tender. Skin on or off potatoes is up to you. Keep an eye on the time for the chicken.
- While the chicken is cooking, and potatoes steaming, heat a non stick skillet with a splash of olive oil and a tablespoon of butter if you like, when hot, add the mushrooms and saute until they have released their moisture and starting to brown. Keep an eye on the time for the chicken.
- When 12 minutes are up for the chicken, turn off the heat and move to an unused burner and allow a natural pressure release, about 10 to 15 minutes.
- When the potatoes are fork tender, remove from the steamer. When the mushrooms are starting to brown, remove the skillet from heat.
- When it is safe to open the pressure cooker, meaning it has vented to atmosphere and no pressure remains inside, open and remove chicken to a large serving tray, arrange potatoes and mushrooms around the chicken, sprinkle with chopped parsley and serve.
Notes
Chicken will cost about 52 Baht/kilo for quarters. For 4 servings, this is about 41 cents per serving. Great value.
Whole Chicken (Pressure Cooker)
Think of boiling a whole chicken, very common in Asia, I am going to use my pressure cooker and will add some items to make broth for use in another recipe. The chicken can be thawed or frozen, just add more time if frozen. The time is based on a 2 kilo (4 lb) chicken, if your chicken is larger, increase the time slightly, if your chicken is smaller, decrease the time slightly. Follow your pressure cooker safety requirements.
Equipment
- Pressure Cooker
Ingredients
- 1 whole chicken, about 2 kilos, (4 lbs)
- 2 carrots, sliced
- 2 small onions, chopped
- 2 stalks celery, chopped
- palmful black peppercorns
- 8 cups water, (2 quarts)
Instructions
- Remove the giblets from the cavity, for those in Asia (for a local fresh chicken, remove the head and feet if you like but not required) and rinse the chicken inside and out, place in your slow cooker. (This chicken I used is 2.2 kilos, head and feet attached, feet are tucked into the cavity, I also use a 9 1/2 quart pressure cooker.)
- Add the water, onions, carrots, celery, and peppercorns.
- For variant and to add a Asian taste to this chicken, we also added about 5 or 6 stalks of lemongrass. For those that are unfamiliar with using lemongrass in cooking, the texture ranks right up there very coarse wood shavings, this is not an item that remains in a dish, so the best way to add this when a dish is cooked, is to beat the stalks flat (this releases the fragrant oils in it) and tie into an overhand knot (this prevents the stalks from separating). When you are done cooking, just spoon out the knotted bundle.
- Cover and lock the lid. Heat on high heat until the jiggler releases pressure and starts moving, reduce heat to low to keep the jiggler moving. Now start timing.
- For a FROZEN chicken, time for 30 minutes. (The chicken I used here was frozen and 2.2 kilos so I timed for 32 minutes.). When the time is complete, remove the cooker from heat and set on an unused burner to do a natural release, about 5 to 10 minutes.
- For a THAWED chicken, time for 20 minutes. When the time is complete, remove the cooker from heat and set on an unused burner to do a natural release, about 5 to 10 minutes.
- After the natural pressure release, open lid on the cooker. Check out that clear broth, perfect!
- Very carefully lift the chicken out, I used two large wide spoons to do this, one wing disintegrated into the broth, the legs fell off after I set on a plate.
- Serve with a dipping sauce or use the meat in another recipe.
Notes
The chicken I used was 2.2 kilo and we paid 143 Baht. For 4 servings, this is $1.08 per serving. The bonus is you get 2 quarts of broth to use in other recipes.
Variants: 1. Add lemongrass, kaffir lime leaves, ginger, or vegetables as you desire.
Used in Recipes Listed on this Site:
- Sinfully Delicious Chicken Casserole, made it, GO-TO recipe.
BBQ Chicken (Pressure Cooker)
This is excellent BBQ chicken! I used my 9 liter (9½ quart) stove top pressure cooker with a pressure of 80 kPa (12 psi), so this will work equally well with electric pressure cookers. Follow all safety precautions for your model of pressure cooker. Link to the shortcut is listed in the Recipe Notes section.
Equipment
- Pressure Cooker
Ingredients
- 1 kilo chicken pieces, legs, thighs, breast, your choice (2 lb)
- paprika, to taste
- salt and pepper, to taste
- 1 onion, minced
- ½ cup BBQ sauce, OR make from a shortcut
- ½ cup water
- 2 tablespoons white vinegar
- splash cooking oil
Instructions
- Heat your pressure cooker on medium heat with a splash of cooking oil, no lid for this. When hot, brown the chicken pieces for a few minutes on each side, season as you desire with salt, pepper, and paprika and brown the pieces, you are browning not trying to cook the chicken through, that comes later, work in batches as needed. Return all the browned chicken to the pressure cooker and remove the cooker from the heat.
- In a bowl, mix together the BBQ sauce, water, onion, and vinegar. Pour sauce over the chicken. (I used the variant and went with Sriracha sauce.)
- Place the cooker back on the heat and secure the lid to the cooker. Turn heat to high to lock up the cooker and get the jiggler moving and releasing pressure. Start timing for 8 minutes and reduce the heat to maintain the jiggler movement and pressure release.
- At 8 minutes, turn off the heat and move the cooker to an unused burner to do a natural release of pressure, about 10-15 minutes.
- Open pressure cooker carefully, plate with a side or two, serve. (Now out of fear of loosing a hand or arm during the feeding frenzy, no photos this time of a plated dish. This photo also shows 3 thighs have been removed.)
- This photo was leftovers on the day after and just nuke to reheat 🙂
Notes
Quarters (leg and thighs attached, just separate yourself in a few seconds), is about 55 Baht. Considering 6 servings, this is about 30 cents per meal, excluding sides.
Variants: 1. Swap out BBQ sauce for a chili sauce, think Sriracha (chili and garlic sauce) and this will be the first way I test this recipe. 2. Increase the chicken to 1.5 kilo (3 lbs), permitting on your pressure cooker.
