Pressure Cooker Chicken With Raisins And Capers Recipes

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high heat. Sprinkle chicken with salt and pepper; brown chicken on both sides in batches, adding oil as needed. Transfer chicken to a 5- or 6-qt. slow cooker., Add wine to the skillet, stirring to loosen browned bits; pour into slow cooker. Stir mushrooms, red pepper, onion, and tomatoes, raisins and capers into slow cooker., Cook, covered, on low until chicken and vegetables are tender, 4-5 hours. Sprinkle with basil before serving. Serve with couscous.

Steps:

• Combine the first 6 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. , Let pressure release naturally. Remove chicken to a cutting board and shred with 2 forks. Add shredded chicken back to pot and stir until combined. If desired, sprinkle with cilantro and green onions.

Steps:

• Place onion, red pepper and garlic in a 6-qt. electric pressure cooker; top with chicken. In a small bowl, whisk broth, brown sugar and seasonings; pour over chicken. Top with tomatoes and raisins. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes., Quick-release pressure. A thermometer inserted in chicken should read at least 170°. Thicken cooking juices if desired. Serve with rice and, if desired, parsley. Freeze option: Place chicken and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add a little broth if necessary.

Steps:

• Place chicken in a 6-qt. electric pressure cooker. Combine broth, lime juice and chili powder; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes., Quick-release pressure. A thermometer inserted in chicken should read at least 165°. , Remove chicken. When cool enough to handle, shred meat with 2 forks; return to pressure cooker. Stir in lime zest. If desired, serve with cilantro., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add a little broth if necessary.

Steps:

• Combine salt and pepper; rub over the chicken pieces. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat. When oil is hot, working in batches, brown chicken on all sides., In a bowl, combine the next 5 ingredients; pour over the chicken pieces. Dot with butter. Lock lid and adjust to pressure-cook on high for 15 minutes. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. (A thermometer inserted in chicken should read at least 165°.), Select saute setting; adjust for medium heat. Stir in shrimp. Cook until the shrimp turn pink, about 5 minutes. Serve over egg noodles, if desired.