Whole Braised Chicken In Wolfgang Puck Pressure Cooker Recipes

Steps:

• Combine salt, paprika, cayenne, onion powder, thyme, black pepper, white pepper, and garlic powder together in a small bowl. Rub the outside of the chicken and inside the cavity generously with the seasoning mixture.
• Turn on an electric pressure cooker (such as Instant Pot®) and select Saute function. Pour oil into the pot and allow to get hot, 1 to 2 minutes.
• Brown chicken in the hot oil on each side (breast side and back side) for 2 to 3 minutes. Remove chicken from the pot and set it aside on a plate. Cancel Sauté function.
• Pour chicken stock into the pot and scrape the bottom with a wooden spoon to loosen any browned bits.
• Place a steamer rack trivet in the bottom of the pressure cooker pot, then place the whole chicken, breast side up, on top of the trivet.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow about 6 minutes for pressure to build.
• Let pressure release naturally according to manufacturer's instructions, 25 to 35 minutes. Unlock lid and remove.
• Open the lid and carefully remove the chicken from the pressure cooker. Allow the chicken to rest for 10 minutes before carving.

Steps:

• INGREDIENT NOTE; You also can use small pasta that's designed for soup, such as ditalini, orzo or small shells.
• Heat empty cooker on high.
• When quite hot, add oil and heat until smoking.
• Add the beef and brown on all sides.
• Add the onions and carrots.
• Saute until somewhat softened.
• Add the tomatoes with their juice, beef stock and chicken stock.
• Mix well.
• Add the optional worcestershire sauce.
• Top cooker up with water or more stock to the "Max PC" line.
• Season to taste with salt and pepper.
• Put on lid.
• Plug in cooker.
• Select "Meat" function.
• Set timer on cooker to 1 hour.
• At end of cooking time, unplug the cooker.
• Follow the instruction manual for cooling and opening the cooker.
• Remove the beef and cut into serving pieces.
• Return the beef pieces to the cooker.
• Plug in cooker.
• Put on glass cover.
• Bring to a boil.
• Add egg noodles.
• Cook, uncovered, until noodles or pasta is tender.
• Unplug cooker.
• Remove glass cover.
• Let cool for about 10 minutes before serving.

Steps:

• Preheat oven to 350°F Season chicken inside and out with salt and pepper. In a large ovensafe saucepan or Dutch oven, heat oil on medium-high. Add chicken and brown, breast side down, 5-10 minutes. Turn over and brown second side. Transfer chicken to a platter. Add celery and onion and sauté 5 minutes. Add carrots and sauté another 5 minutes. Remove pot from heat.
• Place chicken, breast side down, overtop vegetables . Combine broth, water and vinegar and pour over chicken. Add potatoes to the pot, cover and braise 45 minutes. Turn chicken, breasts side up, cook another 10-15 minutes with lid off to brown.
• Remove chicken and vegetables from pan and keep warm. Skim fat from cooking liquid and discard. Carve chicken and place slices into shallow bowls, adding vegetables and broth. Garnish with fresh chives and serve.

Steps:

• Season meat with salt and pepper, if your rub doesn't contain it.
• Rub meat on all sides with your chosen seasoning.
• Let stand under refrigeration for at least 30 minutes, or up to 60 minutes.
• Brown meat in large pan on top of the stove.
• Deglaze the pan with water or wine. Pour into cooker.
• Transfer meat to cooker.
• Add the entire can of chicken broth.
• Put on lid and set to seal.
• Select meat function, and set timer on cooker to 60 minutes.
• Unplug cooker at end of cooking time.
• Open lid when pressure has dropped, as per instruction manual.
• Leave liquid in cooker.
• Remove pork and shred.
• Return pork to cooker.
• Mix well with liquid in cooker.
• Add 1 to 2 20-ounce bottles of premium quality barbecue sauce, depending on consistency desired.
• Mix well.
• Plug cooker in, and set to warm function.
• Put on glass cover and let stand for at least 15 minutes.
• Yield: About 15 to 20 generous sandwiches.
• NOTE: "Country style pork ribs" really aren't ribs at all. They're cut from the pork shoulder and are much more affordable.

Steps:

• Heat oil in cooker using the vegetable function. Add onion and saute until tender and translucent.
• Add rice and stock. Lock lid in place.
• Select rice function and set timer for 15 minutes.
• When cycle is done and all pressure has been released, open lid.
• Stir in black pepper to taste and 1 - 3 tbs romano or parmesan cheese, also to taste. Serve immediately.