Chicken Leg Fricassee 8 Qt Pressure Cooker Recipes

Steps:

• Trim tops of carrots to 1-inch. Set aside. Tie thyme and sage sprigs together with cooking twine.
• Sprinkle chicken evenly with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour. (Alternatively, put flour and salt and pepper in a strong plastic zip bag and one-at-a-time shake chicken leg quarter in bag and press flour onto chicken.) Let chicken pieces rest on a plate (chicken pieces not touching each other) until Step 5.
• Melt butter in an 8-quart pressure cooker over medium-high heat.
• Add oil to cooker, swirl to coat.
• Place 2 chicken leg quarters, flesh side down, in cooker. Sauté 5 minutes or until browned. Set aside (fresh plate) until Step 9.
• Repeat Step 5 with remaining 2 chicken quarters. When browned, they can be be added to the other chicken leg quarters.
• Place mushrooms in cooker. Sauté 4 minutes or until liquid evaporates. Remove mushrooms from cooker using a slotted spoon.
• Stir in wine, scraping cooker to loosen browned bits. Bring to a boil; cook 30 seconds.
• Add chicken, tied herb sprigs, and broth to cooker.
• Close lid securely. Bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure. Cook 6 minutes.
• Remove cooker from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
• Remove lid, directing steam away from you.
• Transfer chicken to a platter.
• Remove vegetables from cooker using a slotted spoon; arrange on the platter with the chicken. Cover and keep warm.
• Strain cooking liquid through a cheesecloth-lined sieve into a large bowl. Discard solids.
• Transfer liquid to a large, wide skillet over medium-high heat. Bring to a boil. Cook until reduced to 1 cup (about 12 minutes).
• Stir chopped thyme and sage into sauce. Serve sauce with chicken and vegetables.

Steps:

• Season roast well with salt and pepper (or seasoning mix of your choice).
• Heat oil in pressure cooker on BROWN setting. Brown roast well on all sides. Remove roast and set aside until Step 4.
• Add onions, carrot, and celery and cook, stirring occasionally, until onions begin to brown, 2-3 minutes.
• Add broth and bay leaves. Return roast to cooker. Set potatoes on top and around the roast. Thread garlic cloves on skewers and set skewers on top of potatoes or roast.
• Secure lid (and slide safety lock to LOCK position). Point pressure regulator knob to PRESSURE. (In other words, prepare cooker to cook at high pressure.).
• For electric pressure cooker, set pressure mode for HIGH and cook time for 80 minutes. Press START. (For 15 psi stove-top cooker, bring to high pressure over medium-high heat, then once high pressure has been reached, reduce heat to minimum needed to sustain high pressure; begin timing 60 minutes from moment pressure was reached.) Please check the recommended cooking time in your pressure cooker manual.
• For electric pressure cooker, when time is up, unplug and allow pressure to reduce naturally for at least 15 minutes, then you can quick-release any remaining pressure by holding down the Quick Steam Release Button until the pressure indicator drops.
• For stovetop pressure cooker, allow pressure to fall naturally.
• Unlock pressure cooker and remove lid.
• Transfer potatoes and garlic to a bowl and cover with foil. Set roast on a cutting board. Let rest 5-10 minutes before slicing.
• Strain cooking broth into a gravy separator and degrease broth. Discard bay leaves. Mash chopped vegetables and stir into about 2 cups of cooking broth to make a gravy. Season to taste. (If you wish, you may thicken remaining cooking broth with cornstarch or arrowroot for additional gravy.).
• Mash potatoes and garlic cloves with butter. Season to taste and garnish with parsley. Serve alongside roast. Pass gravy in a sauceboat.

Steps:

• Heat a 6-quart pressure cooker over medium-high heat.
• Add oil to pan; swirl to coat. Add onion; sauté 3 minutes.
• Add garlic and chorizo; sauté 2 minutes.
• Stir in 2 1/2 cups water, broth, chickpeas, and bay leaves.
• Close lid securely, bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure. Cook 1 hour.
• Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
• Remove lid, directing steam away from you. Discard bay leaves.
• Add escarole and remaining ingredients, stirring just until escarole wilts.
• Serve immediately.