When cooking chicken in a pressure cooker you will find that those recipes turn out more tender and juicy not to mention it takes less time. These chicken recipes will not only taste great but they will be a joy to cook.

Down Home Chicken Casserole

Makes 4 servings

Ingredients:
• 3 medium potatoes
• 3 to 3-1/2 lbs. boneless skinless chicken breasts
• Salt to taste
• 2 slices of bacon, cut into 1” pieces
• 1/4 lb. fresh mushrooms
• 12 very small pearl onions, peeled
• 1 tsp. flour
• 1/4 cup chicken stock

Preparation:

Peel the potatoes. Create small balls using a melon scoop. Sprinkle the chicken with salt. Place bacon in pressure cooker and sauté until it has rendered its fat. Remove the bacon and set aside, leaving the fat in the pressure cooker. Add the potatoes to the fat and quickly sauté until lightly brown. Remove the potatoes and set aside. Add chicken pieces and brown on all sides, remove. Add onions and mushrooms and sauté for one minute. Sprinkle in the flour, then add the stock and return the chicken, bacon and potatoes to the pressure cooker. Lock the lid in place, bring to pressure. Then lower heat and cook for 8 minutes at 15 psi. Allow pressure to drop by quick release or auto release and remove the lid.

Chicken and Vegetables with Rice

Makes 6 servings

Ingredients:

• 3 lb. boneless, skinless chicken breast or thighs
• 3 tbsp. olive oil
• 1 chorizo sausage thinly sliced
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, cored, seeded and diced
• 1 large ripe tomato peeled
• 1 cup uncooked long grain white rice
• 1/2 cup frozen peas
• 3 cups chicken stock or broth
• 1 tsp. salt

Preparation:

Salt and pepper the chicken and heat olive oil in pressure cooker. Add onion, garlic, red bell pepper and tomato and cook until the onion is soft. Add rice and cook for 1 minute. Add peas, stock, salt chicken and chorizo with any accumulated juices. Stir well. Lock the lid, bring to pressure, then lower heat and cook for 7 minutes at 15 psi. Allow pressure to drop by quick release or auto release, then remove lid.

Curry Chicken

Ingredients:

• 1 cup brown rice
• 1 tbsp. canola oil
• 1 lb. boneless, skinless chicken breasts cut into 3/4” pieces
• 4 large onions cut into wedges
• 1-1/4 cups water
• 4 garlic cloves, minced
• 1 tsp. sesame oil
• 1 tbsp. low sodium soy sauce
• 1 tsp. chili powder
• 1 tsp. curry powder
• 1/4 tsp. turmeric
• 1 tsp. ground ginger
• 2 tbsp. fresh parsley, chopped

Preparation:

Cook rice using pot in pot method and set aside in a warm place. Heat the oil in the pressure cooker and sauté the chicken and onions over medium-high heat until the chicken starts to lightly brown. Add water, garlic, oil, and soy sauce. Sprinkle in the chili powder, curry, turmeric and ground ginger and stir till well blended.

Lock the lid in place and bring to pressure. Lower heat and cook for 4 minutes at 15 psi. Allow pressure to drop by the natural release method for 4 minutes. Release the remaining pressure using the quick release method or automatic release method and remove lid. Stir in parsley and serve over the warm rice.