Pressure Cooker Creamy Chicken Broccoli Recipes

PRESSURE-COOKER GARLIC CHICKEN AND BROCCOLI

Steps:

• Place the first 5 ingredients in a 6-qt. electric pressure cooker. In a large bowl, mix broth, soy sauce, brown sugar, sesame oil, vinegar, salt and pepper; pour over chicken mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165°. , Remove chicken and vegetables; keep warm. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice., Freeze option: Place chicken and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.

PRESSURE COOKER CREAMY CHICKEN & BROCCOLI

Steps:

• Salt and pepper chicken breasts. Add oil and butter to pressure cooking pot, select Browning. When butter is melted, brown the chicken breasts. Remove to a plate. Add the onion to the pressure cooking pot, and cook, stirring occasionally until the onion is tender, about 5 minutes. Stir in chicken broth, salt, pepper, red pepper flakes, and parsley. Add brown chicken breasts. Cover and lock lid in place. Select High Pressure and 5 minutes cook time. When timer beeps, turn off and use a quick pressure release. Remove chicken to a cutting board and cut in to bite pieces. In a small bowl, dissolve cornstarch in 2 tablespoons water. Select Simmer and add cornstarch mixture to the pot stirring constantly. Add cubed cream cheese and shredded cheese. Stir until cheese is melted. Add diced chicken and steamed broccoli. Simmer for 5 minutes until broccoli and chicken are heated through. Serve over white rice and garnish with additional shredded cheese if desired.

ELECTRIC PRESSURE COOKER-CHICKEN BROCCOLI RICE

Steps:

• Heat oil in pressure cooker, lid off, on saute or brown.
• Add onions. Cook until softened.
• Add all seasonings. Stir to blend and cook a minute or two.
• If using raw chicken, add now and stir a bit.
• Add rice and broth, then stir.
• Put on lid, lock it in place. Pressure release valve in closed position.
• Reset machine on high pressure for a cooktime of 5 minutes. Basmati is a more delicate rice than traditional long grain white so cook time is a bit less.
• Shut off machine when time is up. Do a quick release and carefully remove the lid.
• Fluff rice a bit the add mascarpone cheese in small dollop so they melt in quicker.
• Add half and half, one 1/2 c to start them gently stir the mixture. Add only enough to get the creaminess you desire.
• If using COOKED chicken, fold in now.
• Fold in steamed broccoli.
• Top with shredded cheese and put the lid back on. I set it to the Keep Warm setting and left it to heat for about 20 minutes.
• Broccoli will get softer so if you like your broccoli with a bit more texture, you can steam it perfectly and just serve on the side.

PRESSURE COOKER CREAMY PESTO CHICKEN STEW

Steps:

• Combine Alfredo sauce and pesto in medium-sized bowl. Set aside., Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, add chicken; season with salt and pepper. Cook and stir until lightly browned, 3-4 minutes. Add onion; cook and stir until tender, 2-3 minutes. Press cancel., Layer mushrooms, broccoli, cauliflower and reserved sauce in pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 3 minutes; quick-release any remaining pressure., Stir to combine. If desired, top with Parmesan and basil leaves.