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Post by Deleted on Jul 24, 2016 21:26:15 GMT
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SabrinaP
Pearl Clutcher
Busy Teacher Pea
Posts: 4,350 
Location: Dallas Texas
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Post by SabrinaP on Jul 25, 2016 0:32:08 GMT
Any tips on making chicken broth? I use a ton of chicken broth in recipes and am embarrassed to say that I've never made chicken broth. I've made chicken twice in the instant pot and threw away the juice when done. Should I be keeping it? Someone talk to me about using the chicken carcas to make stock too! I need to do this!
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Post by elaine on Jul 25, 2016 1:18:21 GMT
Any tips on making chicken broth? I use a ton of chicken broth in recipes and am embarrassed to say that I've never made chicken broth. I've made chicken twice in the instant pot and threw away the juice when done. Should I be keeping it? Someone talk to me about using the chicken carcas to make stock too! I need to do this! I make chicken broth by putting a carcass from rotisseried chicken in the pot, add 1 onion quartered, 3-4 cloves of garlic whole, but lightly smushed with the side of a knife, 2-3 carrots cut into 3" pieces, 2-3 stalks of celery cut into 3" pieces, a bay leaf. Then I pour in as much water as I can until I reach the fill limit - usually about 3-4 quarts. Put the lid on, set on high pressure for 45 minutes, use natural release, then when I can take the lid off and let the broth cool a bit, I strain it through a colander. I then salt and pepper to taste, pour into quart mason jars and refrigerate or freeze. |
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marianne
Pearl Clutcher
Not my circus, not my monkeys. . . My monkeys fly!
Posts: 4,176
Location: right smack dab in the middle of SC
Site Supporter
Jun 25, 2014 21:08:26 GMT
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Post by marianne on Jul 25, 2016 1:37:20 GMT
Oh wow! I just had a piece of that lemon cheesecake and oh my goodness, it is so good! I much prefer the shortbread cookie crust to graham cracker crust; I didn't have quite enough shortbread cookies so added some limoncello cookies I had - worked great! It's so creamy and smooth as silk. I added a dollop of lemon curd on top - pure deliciousness! I should add, that I've never made a cheesecake in my entire life... never! And for a first try, and in a pressure cooker at that, I'm seriously gobsmacked that it was so easy and turned out so stinkin' well!! Thanks again elaine, and all you other enabling pressure cookers... I'm so sold on this appliance - everything I've tried as been a total success. Does this make me a junior memeber of the Pothead club??  |
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SabrinaP
Pearl Clutcher
Busy Teacher Pea
Posts: 4,350
Location: Dallas Texas
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Post by SabrinaP on Jul 25, 2016 3:18:40 GMT
Any tips on making chicken broth? I use a ton of chicken broth in recipes and am embarrassed to say that I've never made chicken broth. I've made chicken twice in the instant pot and threw away the juice when done. Should I be keeping it? Someone talk to me about using the chicken carcas to make stock too! I need to do this! I make chicken broth by putting a carcass from rotisseried chicken in the pot, add 1 onion quartered, 3-4 cloves of garlic whole, but lightly smushed with the side of a knife, 2-3 carrots cut into 3" pieces, 2-3 stalks of celery cut into 3" pieces, a bay leaf. Then I pour in as much water as I can until I reach the fill limit - usually about 3-4 quarts. Put the lid on, set on high pressure for 45 minutes, use natural release, then when I can take the lid off and let the broth cool a bit, I strain it through a colander. I then salt and pepper to taste, pour into quart mason jars and refrigerate or freeze. Ok. I can totally do that. Whole chicken will soon be on the menu. I need to get some mason jars. |
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Post by elaine on Jul 25, 2016 3:26:39 GMT
I make chicken broth by putting a carcass from rotisseried chicken in the pot, add 1 onion quartered, 3-4 cloves of garlic whole, but lightly smushed with the side of a knife, 2-3 carrots cut into 3" pieces, 2-3 stalks of celery cut into 3" pieces, a bay leaf. Then I pour in as much water as I can until I reach the fill limit - usually about 3-4 quarts. Put the lid on, set on high pressure for 45 minutes, use natural release, then when I can take the lid off and let the broth cool a bit, I strain it through a colander. I then salt and pepper to taste, pour into quart mason jars and refrigerate or freeze. Ok. I can totally do that. Whole chicken will soon be on the menu. I need to get some mason jars. Use what you have on hand! If you let the broth cool first, you can even store it in ziploc bags. Those disposable glad ware containers work too. |
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Post by stampinchick on Jul 25, 2016 3:35:53 GMT
When I can get to Trader Joe's I buy a bag of their frozen whole green beans. We like them because they're the thinner kind. Normally I heat up water, put a steamer in the pot, put the beans in, then check them with a fork every 30 seconds. But tonight I put them on a steamer in the IP, hot water in the bottom and set the time for 2 minutes. I did a quick release and took them out of the pot immediately. They were excellent but a bit soft for dh. Next time I'll do them for 1 minute. SO much easier than water on the stove and no heating up my kitchen. I love Trader Joe's green beans, too, but closest one to me is over an hour away. I have found the Aldi's green beans are just like TJ's. The long, thin beans just taste so much better. Save |
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M in Carolina
Pearl Clutcher
Posts: 3,128
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Post by M in Carolina on Jul 25, 2016 4:11:38 GMT
This thread has reminded me that I really need to go ahead and get an Instapot.
Dh is also interested in cooking, and he's been kinda skeptical about these gadgets--although he wanted to get a Sous Vide appliance he saw in the Sur La Table catalog. You seal you dinner in a bag, and dump it into this gadget that cooks the meal at a certain temperature and keeps it warm. It doesn't sound remotely tasty to me since I don't really like poached foods. If I wanted the meal to have more flavour from browning, I'd have to do that before I stuck it in the bag.
Dh just loves shiny, new gadgets, the more complex and bizarre the more fascinating they are.
When I mentioned that the instapot also does yogurt and kefir, his interest was piqued. Dh loves kefir but hates how expensive it is and says he knows I'd like it if I could ever find some without ingredients I'm allergic to.
I read about making homemade kefir and discovered that Amazon sells kefir grain kits and grains from multiple companies. (The grains are different than the bacteria used for yogurt, but once you get the grain starter, you just keep using a bit from your current kefir. The kefir grains are much better for your digestive system than yogurt. Since dh has started regularly drinking Kefir, he isn't having the abdominal swelling and discomfort like he used to)
My mom cooks whole chickens in her old fashioned pressure cooker. She doesn't add herbs or veggies, but the broth is still really chickeny. The best part is that the chicken is SO tender. I love cooking chickens like that when I want the meat for chicken and dumplings, casseroles, soups, and even some chicken salads (when I want a really fine consistency for sandwiches).
My aunt makes this really delicious chicken by dumping a jar of salsa on chicken breasts and putting it in the oven. It's surprisingly good for so little effort. I think it'd be even better in the instapot. Then shred it for tacos or quesadilla filling.
How do the noodles come out if you do a lasagne? I'm not a huge fan of really mushy noodles.
I'm also excited about doing dried beans. Dh and I love a huge bowl of soft creamy black eyed peas with kielbasa. Getting the dried beans to cook perfectly is really inconsistent since the beans can be really old, etc. So I don't make them as much as I'd like.
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Post by elaine on Jul 25, 2016 4:39:46 GMT
This thread has reminded me that I really need to go ahead and get an Instapot. Dh is also interested in cooking, and he's been kinda skeptical about these gadgets--although he wanted to get a Sous Vide appliance he saw in the Sur La Table catalog. You seal you dinner in a bag, and dump it into this gadget that cooks the meal at a certain temperature and keeps it warm. It doesn't sound remotely tasty to me since I don't really like poached foods. If I wanted the meal to have more flavour from browning, I'd have to do that before I stuck it in the bag. Dh just loves shiny, new gadgets, the more complex and bizarre the more fascinating they are. When I mentioned that the instapot also does yogurt and kefir, his interest was piqued. Dh loves kefir but hates how expensive it is and says he knows I'd like it if I could ever find some without ingredients I'm allergic to. I read about making homemade kefir and discovered that Amazon sells kefir grain kits and grains from multiple companies. (The grains are different than the bacteria used for yogurt, but once you get the grain starter, you just keep using a bit from your current kefir. The kefir grains are much better for your digestive system than yogurt. Since dh has started regularly drinking Kefir, he isn't having the abdominal swelling and discomfort like he used to) My mom cooks whole chickens in her old fashioned pressure cooker. She doesn't add herbs or veggies, but the broth is still really chickeny. The best part is that the chicken is SO tender. I love cooking chickens like that when I want the meat for chicken and dumplings, casseroles, soups, and even some chicken salads (when I want a really fine consistency for sandwiches). My aunt makes this really delicious chicken by dumping a jar of salsa on chicken breasts and putting it in the oven. It's surprisingly good for so little effort. I think it'd be even better in the instapot. Then shred it for tacos or quesadilla filling. How do the noodles come out if you do a lasagne? I'm not a huge fan of really mushy noodles. I'm also excited about doing dried beans. Dh and I love a huge bowl of soft creamy black eyed peas with kielbasa. Getting the dried beans to cook perfectly is really inconsistent since the beans can be really old, etc. So I don't make them as much as I'd like. While I'd love for more people to jump on the InstantPot bandwagon, I will have to share that you don't need it to make kefir. All you need is some mason jars, coffee filters (the round kind), rubber bands, a mesh strainer, milk and kefir grains to start with. (You can buy them on etsy, even). No technology is needed for kefir. If you decide to jump into that dairy adventure, let me know and I'll help. Now the Instant Pot is great for both yogurt and dried beans (although not at the same time), so you still have those for an excuse. LOL!  |
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mochi
Full Member
Posts: 449
Jun 26, 2014 1:45:16 GMT
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Post by mochi on Jul 25, 2016 5:49:53 GMT
I am loving the Instant Pot! This definitely was one of my best Pea purchases, lol!  Tonight I made corned beef and it was by far, the best I've ever made! Super tender and delicious! It was 4 pounds and I cooked it for 90 minutes. It was literally falling apart. Looking toward to making the lemon cheesecake. Thank you to all who share recipes and tips! Love this weekly thread! |
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Post by patin on Jul 25, 2016 9:04:16 GMT
Darn you Peas! Thanks to you I didn't get a moment to rest this weekend. Instead I had so much fun playing with my Amazon prime toys. (The Roomba had the dog & I fascinated for hours.)
But , oh my! The IP , nicknamed Mr. Mc Steamy kept me busy!
Potato salad- perfect, salted caramel cheesecake- & I don't usually like cheesecake that much and OMG - THE RIBS! Swoon.
My only moderate failures were the all in one pasta- I finally read that I need to add for altitude(we are @ 6800 ft.) & I think another minute would have done it. According to the altitude adjustment I need to add 20-25% more time. I did that only making 1/2 the bacon meatloaf recipe ( cooked for 24 min) &it was still a bit of pink. I will add a minute next time.
Thank you Elaine & everyone! I had so much fun & we ate really well!
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Post by dualmaestra on Jul 25, 2016 14:52:56 GMT
Yesterday I did the Chipotle like dinner that was linked earlier this week. First I made the Barbacoa Beef. It was delicious. When I took the meat out, it shredded so easily. I did add extra chipotle peppers, and will probably not add the whole can next time . Our friend at the butcher chop suggested chuck roast instead of what was recommended on the recipe. Highly recommend this recipe. For the Chipotle Cilantro Rice I used this recipe instead of the one linked with the Barbacoa Beef. I followed directions on the site for cooking the rice. When I opened the pressure cooker, there was still water, and it didn't look fully cooked. I added more time. I used the rice I usually put in my rice cooker. I am guessing it takes more time. When I added another 2 minutes and another 5 NPR, it was fine, but it got stuck to the bottom of the pot  . It was barely enough rice left for the 2 of us. Once I mixed it with lime and cilantro, it was tasty Suggestions for the rice would be appreciated. I have to make more rice today since we didn't have any left over from yesterday. Thanks! |
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IAmUnoriginal
Pearl Clutcher
Posts: 2,894
Jun 25, 2014 23:27:45 GMT
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Post by IAmUnoriginal on Jul 25, 2016 15:53:14 GMT
My Prime Day Instant Pot was supposed to arrive the day after Prime Day per my email from Amazon. It didn't. I got some dumb notice that it had been delayed. Hmph. It showed up on Friday 7/15, after I'd left the office for 10 days! We left for vacation in North Carolina on 7/16. Do you know what torture it was to know that I had to wait to play with the thing? I did run back to the office late Friday night to grab my box. We got home late on 7/22. I spent Saturday doing household stuff - laundry and filling the very empty fridge. I did my water test, made sure it was working and then jumped in with an Oreo Cheesecake. It's in the fridge for tonight's dessert. Now, I need to figure out what to make for my first meal in the thing. I declared it sandwich week because of the heat and a need to get over all the vacation/road trip food we had last week. I might have to try that potato salad as a side before I make a meat based meal. |
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Post by CarefreeSadie on Jul 25, 2016 17:40:04 GMT
My corn in the pc turned out wonderful. Thank you! The potato salad I made from potatoes and eggs cooked in the pc also turned out great and so easy. The root beer pulled pork I made yesterday for family lunch was a big success too. I have had pressure cookers my entire life starting with the stovetop ones, I have always cooked meat in them. Mostly beef or pork roasts though. You guys have opened up a whole new avenue of cooking for me. Thank you!
I have to admit that I bought an air fryer on prime day to go along with my pc and the ip I also purchased on prime day. The other day I had corn on the cob in my pc, Israeli couscous in the ip, and chicken tenders in the air fryer. No making the kitchen hotter with boiling pans of water and just putting food in or on and the not fussing with it was so nice........thank you again!
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Post by crimsoncat05 on Jul 25, 2016 17:59:24 GMT
so, I had a lot of fun with my Instant Pot yesterday and my boyfriend finally came around to liking it!! I was using it yesterday afternoon, making things ahead for dinner tonight and he said 'this thing is really cool!' What I was doing, though, was sautéing vegetables! He is the one who cleans the kitchen, so he likes that it has tall sides and will cause less of a mess, lol!! We're having a Chipotle-style burrito bowl 'buffet' tonight with elaine's black beans (which are amazing-YUMMY), pork carnitas, shredded taco chicken, and sautéed vegetables over lime cilantro rice. <-- every element of that meal was cooked in the instant pot!! |
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Post by gale w on Jul 25, 2016 18:35:42 GMT
I don't know what I'll be making for supper tonight, but I just had a frozen egg roll cooked in the air fryer for lunch. Along with some rice (cooked in my rice cooker).
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Post by elaine on Jul 25, 2016 18:39:22 GMT
I am trying this one tonight - I haven't made it before, but love lemon chicken:
Tender Lemon Chicken
Poultry, Pressure cooker
Cook 30 min ∙ Makes Yield:4 servings ∙ Source Tasteofhome.com
INGREDIENTS
1 medium onion, chopped
4 garlic cloves, minced
1 to 3 tablespoons olive oil
4 bone-in chicken breast halves, skin removed
1 cup chicken broth
1/4 cup water
1/4 cup lemon juice
3/4 cup minced fresh parsley
1/2 cup chopped celery with leaves
1-1/2 teaspoons Italian seasoning
1/2 teaspoon salt, optional
1/4 teaspoon pepper
4-1/2 teaspoons cornstarch
3 tablespoons cold water
DIRECTIONS
1. In a pressure cooker, saute onion and garlic in oil until tender; remove with a slotted spoon and set aside.
2. Brown the chicken, a few pieces at time, in the cooker. Return onion mixture and all chicken to pan. Add broth, water, lemon juice, parsley, celery, Italian seasoning, salt if desired and pepper. Close cover securely; place pressure regulator on vent pipe.
3. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 8 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) Immediately cool according to manufacturer's directions until pressure is completely reduced. Remove chicken and keep warm.
4. Measure pan juice; return 1-1/2 cups to pan. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken. Yield: 4 servings.
NUTRITIONAL INFO
One serving (prepared with 1 tablespoon oil and low-sodium broth and without salt) equals 233 calories, 9 g fat (0 saturated fat), 67 mg cholesterol, 125 mg sodium, 10 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3-1/2 lean meat, 1 vegetable, 1/2 fat.
Sent from Paprika Recipe Manager
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Post by crimsoncat05 on Jul 25, 2016 19:29:20 GMT
...since I do have to do some Amazon shopping (Korean Italy towels, of course!!), what brand of Air Fryers do y'all have, and what do you like or don't like about it?? lol!!
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Post by gale w on Jul 25, 2016 19:59:19 GMT
...since I do have to do some Amazon shopping (Korean Italy towels, of course!!), what brand of Air Fryers do y'all have, and what do you like or don't like about it?? lol!! I have the nuwave brio. I think it's fairly new because when I bought it, I could only find info on it on the Kohl's website (I bought it at kohls b&m) but now amazon has it. I like it. It's the only air fryer I've tried so I can't really compare it to any other brand. Here it is at amazon. smile.amazon.com/NuWave-36001-Brio-Fryer-Black/dp/B01DA4REHEeta: actually it's cheaper at Kohl's and it looks like BB&B has it cheaper as well. Plus both take coupons. |
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Post by monklady123 on Jul 25, 2016 20:42:11 GMT
I'm getting ready to go try cheesecake for the first time. I'm making it now so it can be in the refrigerator overnight. The big question is will we all be able to resist till dinner or will we be having cheesecake for breakfast? lol That's the only thing going in the pot tonight though, because I'm actually -- gasp! -- turning on the oven!  Dd is having three friends over to watch "Bachelorette" with her and I always give them dinner (since she's been laid up from knee surgery they've been coming every Monday to keep her company). Dd requested lasagna and I'm sure I can't make enough of that in the pressure cooker to feed dd, three friends, and dh and ds. So I just bought one of those huge Stouffer ones. Oh well.. lol However, my grocery store has HUGE pork roasts on sale for around $1.00/lb. !! wow, omg. So obviously pork bbq is on tomorrow's menu. I think I'll do the potato salad also. I'll do that first so it can cool down in the fridge for awhile. Then I'll do the pork bbq. |
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Post by blarneygirl on Jul 25, 2016 22:06:38 GMT
Today I made mac and cheese as well as butternut squash risotto.  it's sooooo good! I have so much food in my refrigerator, I won't have to cook anything for at least 3 days!  |
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Post by gale w on Jul 25, 2016 22:11:40 GMT
dh wants this but I don't want to have my oven on for so long. Any hints on converting it for the IP? I always halve the recipe so it should fit.
Layered Cabbage Rolls
Ingredients:
1 Medium Head Cabbage
1-1/2 lb Ground Beef, browned and drained
1/2 lb Ground Pork Sausage, browned and drained
2 Tablespoons Minced Dried Onion (or use 1/2 of a fresh onion, diced and sauteed)
1 Teaspoon Chili Powder
1/4 Teaspoon Garlic Powder
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
2/3 Cup Uncooked Long Grain Rice
2 cans condensed tomato soup (I sub a homemade version)
2 tbs brown sugar
2 cans water
Preheat oven to 350 degrees. Cut cabbage up coarsely and place in an oiled 13 x 9 baking dish. in a medium bowl, combine meat, onion, seasonings and rice. Spread evenly over cabbage. In same bowl, combine tomato soup, brown sugar and water. Pour over meat mixture. Cover pan with foil and bake for 1-1/2 hours.
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imsirius
Prolific Pea
Call it as I see it.
Posts: 7,661
Location: Floating in the black veil.
Jul 12, 2014 19:59:28 GMT
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Post by imsirius on Jul 25, 2016 22:16:01 GMT
I want to try the Mac and cheese next. Still have to get pans to do baking.
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johnnysmom
Drama Llama
Posts: 5,682
Jun 25, 2014 21:16:33 GMT
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Post by johnnysmom on Jul 25, 2016 22:25:26 GMT
Tonight dh isn't feeling well so it's just ds and I for dinner (little guy got his usual noodles w/ butter  ). I threw 2 frozen chicken breasts, some rice, chicken bouillon (really need to make some broth), water (a little less since I expected the chicken to provide some liquid after defrosting), paprika, onion salt (out of onions....this is embarrassing  ) and garlic into the pot. Set it to 10 then QR. The rice turned out a tad over done and the chicken a tad under (it was cooked all the way thru, but didn't shred like I'd hoped). I think next time I'll try 9 minutes and cut the chicken up a bit first so it cooks more. In case you're wondering how I, a kitchen failure, threw this together, I got the basics from the IP FB group and subbed for the stuff I didn't have on hand. |
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Post by elaine on Jul 25, 2016 22:32:58 GMT
dh wants this but I don't want to have my oven on for so long. Any hints on converting it for the IP? I always halve the recipe so it should fit. Layered Cabbage Rolls Ingredients: 1 Medium Head Cabbage 1-1/2 lb Ground Beef, browned and drained 1/2 lb Ground Pork Sausage, browned and drained 2 Tablespoons Minced Dried Onion (or use 1/2 of a fresh onion, diced and sauteed) 1 Teaspoon Chili Powder 1/4 Teaspoon Garlic Powder 1/2 Teaspoon Salt 1/8 Teaspoon Pepper 2/3 Cup Uncooked Long Grain Rice 2 cans condensed tomato soup (I sub a homemade version) 2 tbs brown sugar 2 cans water Preheat oven to 350 degrees. Cut cabbage up coarsely and place in an oiled 13 x 9 baking dish. in a medium bowl, combine meat, onion, seasonings and rice. Spread evenly over cabbage. In same bowl, combine tomato soup, brown sugar and water. Pour over meat mixture. Cover pan with foil and bake for 1-1/2 hours. Since you are browning the meat, the rice would be the longest cooking item. I would go ahead and cook it for the amount of time needed for the rice to cook. I'd probably only add 1/2 cup of water. |
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Post by gale w on Jul 25, 2016 23:28:33 GMT
Ok I have the layered cabbage rolls in my old pressure cooker, corn on the cob in the instant pot, and will be making the kids corn dogs in the air fryer (they don't like cabbage). elaine if it wasn't for you I'd be sweltering in a hot kitchen right now.  |
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moodyblue
Drama Llama
Posts: 6,178
Location: Western Illinois
Site Supporter
Jun 26, 2014 21:07:23 GMT
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Post by moodyblue on Jul 25, 2016 23:32:12 GMT
I made meatloaf in the Instant Pot today and it came out perfectly - moist, not dry at all, and perfectly cooked. My husband and I both loved it! (And had seconds of it.)
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Post by elaine on Jul 25, 2016 23:35:11 GMT
I am trying this one tonight - I haven't made it before, but love lemon chicken: Tender Lemon Chicken Poultry, Pressure cooker Cook 30 min ∙ Makes Yield:4 servings ∙ Source Tasteofhome.com INGREDIENTS 1 medium onion, chopped 4 garlic cloves, minced 1 to 3 tablespoons olive oil 4 bone-in chicken breast halves, skin removed 1 cup chicken broth 1/4 cup water 1/4 cup lemon juice 3/4 cup minced fresh parsley 1/2 cup chopped celery with leaves 1-1/2 teaspoons Italian seasoning 1/2 teaspoon salt, optional 1/4 teaspoon pepper 4-1/2 teaspoons cornstarch 3 tablespoons cold water DIRECTIONS 1. In a pressure cooker, saute onion and garlic in oil until tender; remove with a slotted spoon and set aside. 2. Brown the chicken, a few pieces at time, in the cooker. Return onion mixture and all chicken to pan. Add broth, water, lemon juice, parsley, celery, Italian seasoning, salt if desired and pepper. Close cover securely; place pressure regulator on vent pipe. 3. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 8 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) Immediately cool according to manufacturer's directions until pressure is completely reduced. Remove chicken and keep warm. 4. Measure pan juice; return 1-1/2 cups to pan. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken. Yield: 4 servings. NUTRITIONAL INFO One serving (prepared with 1 tablespoon oil and low-sodium broth and without salt) equals 233 calories, 9 g fat (0 saturated fat), 67 mg cholesterol, 125 mg sodium, 10 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3-1/2 lean meat, 1 vegetable, 1/2 fat. Sent from Paprika Recipe Manager OMG! This was amazing! The only things I changed were that I popped the breasts under the broiler while thickening the sauce for extra browning. And, I didn't remove any of the juices and thickened it all. We had enough for dinner and then a couple of cups leftover that I am going to freeze and use as a sauce for easy boneless breasts in the future. I'll just add 4 boneless breasts and the thawed sauce and cook for 8-10 minutes. I made roasted diced red potatoes in the air fryer and they were divine in the gravy too. Cooking with bone-in chicken really does result in richer gravies. You could make this with boneless breasts, but I don't think it would taste quite as rich, nor would there be as much juice. |
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Post by dualmaestra on Jul 26, 2016 0:08:47 GMT
I am trying this one tonight - I haven't made it before, but love lemon chicken: Tender Lemon Chicken Poultry, Pressure cooker Cook 30 min ∙ Makes Yield:4 servings ∙ Source Tasteofhome.com INGREDIENTS 1 medium onion, chopped 4 garlic cloves, minced 1 to 3 tablespoons olive oil 4 bone-in chicken breast halves, skin removed 1 cup chicken broth 1/4 cup water 1/4 cup lemon juice 3/4 cup minced fresh parsley 1/2 cup chopped celery with leaves 1-1/2 teaspoons Italian seasoning 1/2 teaspoon salt, optional 1/4 teaspoon pepper 4-1/2 teaspoons cornstarch 3 tablespoons cold water DIRECTIONS 1. In a pressure cooker, saute onion and garlic in oil until tender; remove with a slotted spoon and set aside. 2. Brown the chicken, a few pieces at time, in the cooker. Return onion mixture and all chicken to pan. Add broth, water, lemon juice, parsley, celery, Italian seasoning, salt if desired and pepper. Close cover securely; place pressure regulator on vent pipe. 3. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 8 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) Immediately cool according to manufacturer's directions until pressure is completely reduced. Remove chicken and keep warm. 4. Measure pan juice; return 1-1/2 cups to pan. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken. Yield: 4 servings. NUTRITIONAL INFO One serving (prepared with 1 tablespoon oil and low-sodium broth and without salt) equals 233 calories, 9 g fat (0 saturated fat), 67 mg cholesterol, 125 mg sodium, 10 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3-1/2 lean meat, 1 vegetable, 1/2 fat. Sent from Paprika Recipe Manager OMG! This was amazing! The only things I changed were that I popped the breasts under the broiler while thickening the sauce for extra browning. And, I didn't remove any of the juices and thickened it all. We had enough for dinner and then a couple of cups leftover that I am going to freeze and use as a sauce for easy boneless breasts in the future. I'll just add 4 boneless breasts and the thawed sauce and cook for 8-10 minutes. I made roasted diced red potatoes in the air fryer and they were divine in the gravy too. Cooking with bone-in chicken really does result in richer gravies. You could make this with boneless breasts, but I don't think it would taste quite as rich, nor would there be as much juice. Elaine, this sounds great! Can you please explain #4 in the directions (this newbie only knows how press a button and adjust minutes). Thanks! |
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Post by gale w on Jul 26, 2016 0:31:52 GMT
Everything I made turned out perfectly!  |
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Southern Side eyed Pea 
Tonight I made corned beef and it was by far, the best I've ever made! Super tender and delicious! It was 4 pounds and I cooked it for 90 minutes. It was literally falling apart. 
. It was barely enough rice left for the 2 of us. Once I mixed it with lime and cilantro, it was tasty 
). I threw 2 frozen chicken breasts, some rice, chicken bouillon (really need to make some broth), water (a little less since I expected the chicken to provide some liquid after defrosting), paprika, onion salt (out of onions....this is embarrassing 
) and garlic into the pot. Set it to 10 then QR. The rice turned out a tad over done and the chicken a tad under (it was cooked all the way thru, but didn't shred like I'd hoped). I think next time I'll try 9 minutes and cut the chicken up a bit first so it cooks more.