Tag: Instant Pot

Chicken Cacciatore for the Instant Pot(R)

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Chicken Cacciatore for the Instant Pot(R)

Using the Instant Pot(R), you get an intensely flavorful meal made in minutes that will have your family thinking you simmered this all day. Serve over rice, cauliflower rice or eat as a stew!
Prep Time15 mins
Cook Time40 mins
5 mins
Total Time1 hr
Course: Entree, Main Course
Servings: 4
Calories: 392kcal

Ingredients

  • 4 (6 ounce)s bone-in chicken thighs, with skin
  • 2 tbsp Bertolli olive oil
  • 3 stalks celery, chopped
  • 1 (4 ounce) package sliced fresh mushrooms
  • 2 cloves garlic, minced
  • 1 (14 ounce) can stewed tomatoes
  • 2 tsp teaspoons herbes de Provence
  • 3/4 cup water
  • 3 cubes chicken bouillon, crumbled
  • 2 tbsp  tomato paste
  • 1 pinch  red pepper flakes (optional)
  • 1 pinch ground black pepper (optional)

Instructions

  • Rinse chicken thighs and pat dry with paper towels. Heat oil in the pot of an electric pressure cooker (such as Instant Pot(R)) on "Saute" mode; add chicken. Cook until browned, about 6 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
  • Place celery, onion, and mushrooms in the pot; cook and stir until soft, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Place chicken back in the pot; add tomatoes and tomato paste. Sprinkle with herbes de Provence. Top with water and Better than bouillon.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build. Cook for 11 minutes.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid carefully, turning it away from you. Test chicken for doneness; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season the chicken to taste with red pepper flakes and black pepper.
  • If a thicker sauce is desired, remove chicken and bring sauce to a boil on "Saute" mode. Cook until reduced and thickened.

Notes

Substituting a low-sodium chicken broth for the water and chicken bouillon will greatly reduce the sodium in this recipe.

Nutrition

Serving: 4oz | Calories: 392kcal | Carbohydrates: 14g | Protein: 30g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 96mg | Sodium: 1073mg | Potassium: 715mg | Fiber: 3g | Calcium: 81mg | Iron: 4mg

Instant Pot® Ribs

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Instant Pot® Ribs

"Instant Pot® ribs are so tender they fall of the bone. The best part is that you can cook them start to finish in just a little over an hour."
Prep Time10 mins
Cook Time25 mins
Natural pressure release15 mins
Total Time50 mins
Course: Main Course
Servings: 8
Calories: 336kcal

Ingredients

  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 2 cups apple juice
  • 1/4 cup apple cider vinegar
  • 2 tbsp  liquid smoke
  • 2 bay leaves
  • 2  racks baby back pork ribs

Instructions

  • Combine juice, vinegar, and liquid smoke in a multi-functional pressure cooker (such as Instant Pot(R)). Add bay leaves.
  • Combine black pepper, garlic powder and chili powder. Rub this spice mixture into ribs.
  • Add a trivet to the pot and place ribs on top, trimming as needed to fit. Close and lock the lid; set valve to sealing. Choose high pressure and set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.
  • Cook on manual for 15 minutes on high pressure if you want ribs to still have a slight pull when biting and be able to brown them on the grill or broil the rack without meat falling off the bone. You can do 25 minutes for extra-tender, almost fall-off-the-bone ribs.

Nutrition

Calories: 336kcal | Carbohydrates: 7.3g | Protein: 18.1g | Fat: 25.4g | Saturated Fat: 9g | Cholesterol: 88mg | Sodium: 77mg | Potassium: 314mg | Fiber: 0.1g | Calcium: 39mg | Iron: 1mg