Pressure Cooker Chicken Potato Bake Recipes

BBQ CHICKEN BAKED POTATOES

Provided by Ree Drummond : Food Network

Time 1h50m

Yield 4 servings

Number Of Ingredients 13

BBQ Chicken Baked Potatoes image

Steps:

For the chicken: Add the chicken, BBQ sauce, honey, vinegar, salt, chipotles, garlic and onion to a multi-cooker along with 1/4 cup of water and toss to combine. Cover and position the vent to Sealing. Set to pressure cook on high and set the timer to 12 minutes.
When the time is up, quick-release the steam, then remove the lid. Remove the chicken to a large bowl and shred with 2 forks. Add the sauce to the meat in 1/4-cup increments until it has become saucy but not soupy. Reserve the remaining sauce for serving or freeze for future use (see Cook's Note).
For the potatoes: Preheat the oven to 400 degrees F.
Prick each potato all over with a fork. Rub vegetable oil on each potato and bake on a baking sheet for 1 hour. Slice the potatoes lengthwise three-quarters of the way through. Add 2 cups chicken, 1/2 cup sour cream, 1/2 cup Cheddar, 1/4 cup green onion and drizzle of reserved sauce to each potato. Serve immediately.

Ingredients

4 pounds boneless, skinless chicken thighs
1 1/2 cups BBQ sauce
1/4 cup honey
1 tablespoon vinegar
1 teaspoon kosher salt
3 chipotle peppers in adobo
2 cloves garlic, minced
1 onion, sliced
4 medium russet potatoes
Vegetable oil, for baking potatoes
2 cups sour cream
2 cups shredded Cheddar
1 cup diced green onion

PRESSURE COOKER CHICKEN POTATO BAKE

This recipe uses my Recipe# 195716 "Pressure Cooker Chicken Fillets, Basis for Savory Pies Etc" as a basis for preparing the chicken. I'm trying to eat a little healthier and like that this recipe contains no "cream of..." soups or milk or cream so the fat and calories are lower than some of my more decadent lasagnas. This whips up in next to no time because most of the work has been done while in the preparation of the chicken stage. I also like this because just adding peas makes a quick and simple weekday meal, and any preferred veggies can be either added to the mix before putting it into the oven or served alongside. Best of all, if you are on a budget or have people to feed that seemingly have hollow legs, the chicken mixture can easily be padded out with a heap of veggies and it still tastes great. Preparation time assumes that you have pre- made recipe Pressure Cooker Chicken Fillets. ZWT REGION: The Netherlands.

Provided by kiwidutch

Categories One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

Pressure Cooker Chicken Potato Bake image

Steps:

Heat the oven to 200°C (400°F).
Rub the butter over the bottom of a 23 x 23cm ( 9 x 9 inch) baking dish.
Stir the peas into the chicken ragout mix from recipe#195716, mix well and pack into the oven dish.
Top with sliced potatoes.
Bake for 30-40 minutes until the potatoes on the top are cooked though.

Nutrition Facts : Calories 587.3, Fat 19.8, SaturatedFat 6.4, Cholesterol 195.1, Sodium 285.4, Carbohydrate 30.4, Fiber 5.4, Sugar 4.3, Protein 68.3

Ingredients

1 kg cooked chicken (I use my pressure cooker chicken Pressure Cooker Chicken Fillets, Basis for Savory Pies Etc)
250 g frozen peas
500 g potatoes (thinly sliced)
1 tablespoon butter
sweetcorn (fresh or canned) (optional)
zucchini (sliced) (optional)
sweet red pepper (sliced) (optional)
leek (sliced finely) (optional)
broccoli (small pieces, microwaved first for 3-5 minutes) (optional)
carrot (sliced, microwaved first for 3-5 minutes) (optional)

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Jul 10, 2018 Turn off the heat. Add broth and potatoes. Place the chicken on top of the potatoes. Close and lock the lid. Cook at high pressure for 8 …
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5/5 (3)
Total Time 50 mins
Category Healthy Chicken Thigh Recipes
Calories 421 per serving

Sprinkle chicken with paprika, rosemary, 1/2 teaspoon salt and pepper. Heat oil on sauté mode in a multicooker. (No sauté mode? See Tip.) Working in batches, add the chicken and cook, turning once, until lightly browned on both sides, 2 to 3 minutes per side. Transfer the chicken to a plate. Add bell pepper and garlic to the pot and cook, stirring, until fragrant and beginning to soften, about 2 minutes. Turn off the heat. Add broth and potatoes. Place the chicken on top of the potatoes. Close and lock the lid. Cook at high pressure for 8 minutes.
Release the pressure. Stir in vinegar and the remaining 1/4 teaspoon salt. Serve topped with scallion.

Pressure Cooker Chicken Potato Bake Recipes

BBQ CHICKEN BAKED POTATOES

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