Chipotle Shrimp or Chicken Quesadillas- 8 min in pressure cooker

To this day this is one of my husbands favorites!! So yummy... with a little kick


Grocery List

• chicken and/or shrimp
• garlic olive oil
• favorite teryaki sauce
• 1 lemon
• minced garlic
• 1 can chipotle chili peppers
• jack & cheddar shredded mix
• cilantro
• green onions
• tortillas
• guacamole
• sour cream
• salsa

Step 1: Make Marinade

In blender mix

• 1/2 C Olive oil
• 1/2 C teryaki sauce
• juice and zest of one lemon
• 2 tsp. minced garlic(if not available just use garlic salt)
  
• chipotle chili's (for mild add two- for HOTT add whole can)

Step 2:
Let meat or shrimp soak for as long as possible before cooking (if using shrimp be sure to strip shell and tail before marinading.

Step 3: Depending on which meat you have chosen cook accordingly with marinade.

• chicken from frozen tenders-8min breasts-10 min from raw tenders-4 and breasts-8 (let pressure drop naturally and then proceed to cute or chop or shred the chicken into small pieces for quesadilla.
  
• Shrimp is actually best cooked in a pan. just seer till pink within chipotle sauce.
• Steak could be used as well but that's better to cook on a grill and cook the sauce in a pan then combine later in the quesadillas.

Step 4:
Mix onion and cilantro sauce if desired to stir in with finished
Blend together-

• 1/2 C of cooked chipotle marinade
• 1/2 bunch of cilantro( leaves only)
• 5-6 green onions

Step 5:
Butter up your tortillas and place them on your griddle, add your cheese, and you chipotle mix of choice! Enjoi! Don't forget your yummy condiments and Mexican rice to serve on the side.

Another successful meal! Yay!

Sweet n Sour Chicken - Pressure

Sweet and Sour Sauce is such a personal thing... Either you grew up liking your moms or, never had it and love your favorite fast food restaurant's recipe... But here is one I like...

Grocery List

• 1 C Sugar
• 1 can pineapple juice or diced pineapples
• 1/2 C Vinegar
• 1/2 C Water
• 1/2 C Ketchup
• 1 T Soy Sauce
• 1/4 C Cornstarch or Ultra-gel
• Chicken
• 1 Green or Red Bell Pepper
• Minute Rice or any other Rice
• Sesame Seeds (totally optional)
  

Instructions

1. Combine Sugar, pineapple, water, vinegar, ketchup, soy sauce, and diced bell pepper in pressure cooker. Heat and stir together till sugar is dissolved. (OR YOUR OWN SUBSTITUTED FAVORITE SWEET AND SOUR SAUCE.)
   
2. Add chicken from frozen and place glass lid until steam builds then place pressure lid on.
3. Cook at Full pressure for 5- 7 min depending on amount of chicken
4. Once done, use a spatula or anything not metal to cut up chicken in pan. It should easily fall apart.
5. Serve over rice and Whaaala! Complete! Yummy!
   

Chicken Stir Fry or Teryaki Bowls Mmmm...

This recipe turned out so so so yummy... My husband ate 3 servings and took the leftovers for lunch the next day and my son actually ate his veggies! So try it out!

(Same recipe for both until last step! Works with beef or chicken)

Grocery List -

• Chicken (10-13 tenders)
• 1 can lemon lime soda
• 1 C Soy Sauce
• 1 C Vegetable Oil
  
• 2 tsp Garlic powder or 1 tsp crushed garlic
• 2 tsp horseradish

Instructions -

1. Combine all ingredients on pressure cooker and whisk
2. Once simmering add chicken and place pressure lid.
3. Pressure at full pressure for 5 min
4. While chicken in cooking, you can either cook minute rice in the microwave or use this recipe to cook rice in another pressure cooker.
5. Also once that is started warm up and cook your stir fry vegetables in pan with a little olive oil. ( I get the organic stir fry mix from fresh and easy)
6. Once all is completed then just combine and serve. You can keep it a stir fry by just adding the extra liquid from the chicken or, add Teryaki sauce to make it a Teryaki bowl! Both so yummy! Enjoy!
   

Cream of Chicken and Peas

Servings - 4
Cook Time - 10 min

Grocery List

• 6-10 Chicken Tenders(depends on serving sizes)
• 1 Can Cream of Chicken and Mushrooms
• 1 Can Condensed Cream of Onion
• 1 1/2 C Water
• 3 C Minute Rice
• 1 Bag frozen Peas
• 1 Pkg Good Seasons Italian Dressing Powder

Hot To Assemble -

1. Coat bottom of pressure cooker with Olive Oil and heat pan.
2. Place desired amount of chicken tenders along bottom and sprinkle Good Seasonings Italian seasoning over chicken
3. Then pour the rest of the ingredients (cans, water, rice, peas). Sir together gently!
4. Pressure on High for 10 min. release pressure under cold water or naturally. Add salt and pepper to the taste!!
   

Yay your done! I served with garlic Bread because the meal is filling enough! Promise!

Chicken Cordon Bleu - 8 Min in Pressure Cooker!

Yumm... I love this recipe... but it takes too long... so here we go! Shorten the time in a pressure cooker and it is even better because meat cooks so well and so tender in pressure cookers.

Grocery List:

• Thawed Chicken Breast (As Many as needed)
• Ham
• Cheese of choice. I used Swiss
• Good Seasonings Italian Salad dressing (powder in packet)
• Your Favorite Breading
• Garlic Olive Oil
• Toothpicks
• Butter

Directions

1. Pound out chicken till about 1/2 in thick or whatever looks wide enough to roll insides in.
2. Sprinkle Italian Dressing Seasoning over inside of flattened chicken then layer cheese (I placed 3 slices) and Ham... as thick as you'd like.
3. Roll tightly trying to keep cheese and ham inside as much as possible
4. place toothpicks in ends to hold together as it cooks.
5. Place chicken rolls in pressure cooker over hott garlic Olive Oil
6. Egg Wash or butter tops of Breasts and Sprinkle Breading over top.
7. Cook at full pressure for 8-10 min and release pressure immediatly.

Serve with Green Beans and a Roll or any wonderful simple fast side dish!

TIP:
If you serve with green beans try canned french style with some of that leftover italian seasoning sprinkled on top! Mmmm...

Chicken Bacon and Lentil Soup

Grocery List

• 3Chicken Breasts or 6 Tenders
  
• 2 Cups Diced Onion
• 4 Cloves Diced Garlic
• 4-6 Strips Bacon
• 8 Cups Chicken Broth
• Mexican of Fajita Seasoning
• 1 1/2Green Chile Salsa
• 2 T Dried Parsley
• 1/4 C Mirin (Wine Substitute)
• 2 T Lemon Juice
• 2C Diced Carrots
• 2 Cups Green Lentils (RINSED)
• 2 tsp salt

Directions -

1. In pressure cooker cook chicken (here for directions)
   and shred
2. Brown Bacon in pan and cut into small pieces (do not drain Grease)
3. Add: Onions and Garlic and Saute 2 min or until onions are clear
   
4. Add: Chicken Broth
5. Start water boiling and add rest of ingredients (including chicken)

Once Boiling place on pressure lid and pressure on high for 10 min.

Remove from hea and let pressure drop on its own.

Add salt and Pepper to the taste and Enjoy!

Chicken Alfredo - Pressure or Regular

Yields - 4-6 Servings
Time to prep and cook - 14 min

Grocery List -

• Noodles
• 6-8 Chicken Tenders
• 1 Cube Better
• 1/2 C Parmesan Cheese
• 1 C Heavy Cream
• 4 oz of Cream Cheese

Instrucitons -

1. Start Your Noodles Cooking. I did about 4 cups. To pressure cook your Noodles go HERE for instructions on how
2. Get Out Pressure Cooker and begin to heat the pan
3. Coat bottom of cooker with olive oil and then place chicken tenders along bottom.
4. Sprinkle Good Seasons Italian dressing Over top (Its basically my favorite seasoning for any italian Dish as you will come to know!)
5. Place pressure lid on and time for 6 Min from frozen at high pressure.
6. Release pressure by running cold water on brim of lid.
7. Place back on stove top and proceed chop up chicken with spatula, and then add and melt butter and cheese in pan with the cream.
8. Once noodles done combine everything and then add Parmesan cheese on top, stir and serve.

**Add Salt and Pepper to the taste.**
I also sprinkled fresh parsley leaves over top!

So yummy! Enjoy!

Chicken Enchilada Soup - Pressure Cooker Or Regular

Yields - 5-7 servings
Time to prep and Cook - 15 min
Time to devour... faster than you can say
supercaligfradgilisticexpialidosheous!!

Grocery List:

• Brick of Cream Cheese
• 2 C Half and half
• 1 Can whole Kernel Corn
• 2 Large cans Las Palmas Green Enchilada Sauce
• 1 can Mild green diced Chiles
• 8 Chicken Tenders
• 1-2 C Minute Rice(depends on how thick you want it. I do 1 1/2)
  

Instructions-

1. Melt Cream Cheese in pressure cooker with half and half
2. Add all other ingredients once cream cheese is melted and stir around
3. Once steam is heavy enough, place lid on and cook at full pressure for 10 min.
4. While cooking make a few Quesadilla's to dip and eat with your delightful soup!
5. Once time is up Let pressure drop naturally.

and Bon Enjoy!!

Thanks to my Mother'n Law for sharing the wonderful original recipe!!

White Chille with Chicken (upon request) - Crock Pot & Pressure Cooker

Upon Request
I am posting
THE BEST CHILLE IN THE WORLD.

White Chille

I have yet to convert this fully to a pressure cooking recipe...
but I will repost it once I have!!

Grocery List

• 3 Cans White Beans
• 2 Large Cans Chicken (if using pressure cooker just use frozen chicken tenders.)
  
• 1/2 tsp Cumin
• 1 tsp Oregano
• 4 tsp Cilantro
• 2 Garlic Cloves
• 1 Large Onion
• Sour Cream
• White Cheese (your family's favorite)

Instructions

• In Pressure Cooker Onion and Garlic and add all spices and chicken. Cook at full pressure for 8 min. or with no pressure cooker simmer in pan for one hour.
  
• In Crock Pot - pour in beans and chicken mixture and cook 3-6 hours.

Once complete serve in bowls with dollop of sour cream and cheese on the top!!

Enjoy!!

Mama's Chicken Rolls

Grocery List -

• 2 cans Pilsbury Cresant Rolls
• 1 stick of Butter
  
• 8 frozen chicken tenders
  
• 1 can diced green chiles
  
• 1 Box Corn Flakes
  
• 1 block Cream Cheese
  

Instructions -

1. Place oil over bottom of Pressure Cooker (not neccesary if using waffle bottom)
2. Place chicken tenders from frozen along bottom and pressure on high for 6 min.
3. Once complete let pressure drop naturally or run cold water around outer rim.
4. While chicken is still **PIPING HOTT** place 4 strips in bosch with wire whips and pulse speed to shred chicken. Add one at a time until all chicken shredded.
   
5. Add brick of cream cheese, chiles and 1/2 stick of butter to chicken and mix together.
   

6. place spoonful of chicken mixture in center of cresant roll and fold over
7. Roll in butter mixture and then in smashed corn flakes.

8. Place on pan gathered side down
9. Bake at 350 for 20-22 min depending on size.

Gravy -

Shortcut - thin out some cream of chicken for wonderful fast gravy.
Or
Make a gravy out of the juices left from cooking the chicken!!

Enjoy! Kids love these!!

French Onion ChIcken and Rice - Pressure Cooker

Ingredients:

1 can Campbells French Onion Soup
2 cans Cream Of Chicken Soup
3 C Minute Rice
6-9 Frozen Chicken Tenders
1 Can Water
Salt and Pepper to the Taste!

1. Put a little Olive Oil on bottom of pressure cooker and turn heat on High.

2. Place Chicken in pan and then everything on top Rice Last

3. Stir everything around a little bit just to mix it all up.
4. place glass lid on and once there is enough steam place pressure lid on for 10-12 min depending on less or more chicken.

5. Once time is up, remove from heat and let heat drop naturally

And Bon Apetite! I always just throw a veggie with it because it is pretty filling itself!!

Enjoy!

Cream Cheese Fajita's

Prep Time: 2min 50 sec

Cook Time: 7-to 14 min
(depending on wether tenders or breasts are used.)
Serves: 4
(can be doubled or tripled to desire)

So yummy.... let's be honest... what isn't when it involves Cream Cheese!

Grocery List:

• 1 Yellow 1 Green & 1 Red Bell Pepper
• 7-9 Frozen Chicken Tenders or 4 frozenChicken Breasts
• 1 Packet Lawry's Fajita Seasoning
• 1 Packet Ranch Powder Dip Mix
• Olive Oil
• Cream Cheese
• Tortillas
• Queso (that's cheese if your not from the southwest)

1. Cover bottom of pressure cooker in Olive Oil ( just a film so Chicken Does not stick)and turn stove on med to heat pan.
   
2. Slice Bell peppers and put in pan with chicken
3. Pour Evenly the packets of seasonings (fajita and ranch) **DO NOT STIR AFTER THIS STEP**
   
4. Place glass lid on until steam is built up, once you feel there is a thick steam, replace glass lid with pressure lid and hold Black Knob until pressure holds it up for you. (this should take about 30 seconds to 1.30 depending on your stove)
   
5. Wait for pressure to lift knob to 2nd Red Ring (or full pressure) and start timer for 7 min with Chicken Tenders and 13 min with Chicken Breast

**IF YOU HEAR HISSING OR WISTLING - dont be afraid... it wont explode... just press knob to release a little pressure... and turn down the heat slightly.**


While this is cooking ... spread Cream Cheese on your tortillas witha litte mexican mix of Queso on that .

6. Once timer goes off... remove from heat and let drop naturally for best results (if your in a hurry run water along outside of lid and it will release pressure faster)

7. When Knob is dropped completly, twist and open lid and
it should look like this...Well after you take your pancake flipping spatula to chop of the hott chicken( dont use your knife... it will hurt you pan :( )

Then BON APPETITE!!


Enjoy!

Chicken - The Basics of Pressure Cooking

To Cook chicken for any dish here are the rules-

When cooking chicken only, always place olive oil on bottom of pan.
(unless using waffle bottom)

From FROZEN

• Tenders - 6 min
• Breasts - 8-10 min

From RAW

• Tenders - 3-4 min
• Breasts - 5-7 min

To Shred - Tenders Only

• Remove from pressure cooker while still SUPER HOTT and place in bosch with wire whips in place. Starting with 4 and adding 1 at a time pulse speed and shredd chicken! Speeds up prep so much!!