Pressure Cooker Herbed Chicken And Shrimp Recipes

Steps:

• Combine salt and pepper; rub over the chicken pieces. In a large skillet, brown chicken on all sides in butter. Transfer to an ungreased 5-qt. slow cooker. , In a large bowl, combine the onion, tomato sauce, wine, garlic and basil; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. , Stir in the shrimp. Cover and cook on high for 15-30 minutes or until shrimp turn pink.

Steps:

• Combine salt and pepper; rub over the chicken pieces. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat. When oil is hot, working in batches, brown chicken on all sides., In a bowl, combine the next 5 ingredients; pour over the chicken pieces. Dot with butter. Lock lid and adjust to pressure-cook on high for 15 minutes. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. (A thermometer inserted in chicken should read at least 165°.), Select saute setting; adjust for medium heat. Stir in shrimp. Cook until the shrimp turn pink, about 5 minutes. Serve over egg noodles, if desired.

Steps:

• In a large bowl, mix together the yogurt, cumin, paprika, garam masala, lime juice, salt, ginger, and garlic. Stir in the shrimp, cover the bowl, and refrigerate until needed, at least 15 minutes and up to 1 hour.
• Prepare the sauce: Using the sauté function, set on low if available, melt 2 tablespoons of the butter in the pressure cooker. Stir in the shallots and a pinch of salt; cook until golden brown, 4 to 8 minutes. Then stir in the garlic, ginger, red pepper flakes, and the 1/4 teaspoon salt, and cook until golden, another 1 to 2 minutes.
• Stir in the tomatoes, cream, and a pinch of salt. Raise the sauté heat to high if available, and bring to a boil. Then cover and cook on high pressure for 8 minutes. Release the pressure manually.
• Remove the lid, and using the sauté function, simmer the sauce, stirring often, until thickened, 3 to 7 minutes.
• Stir in the shrimp and the liquid in the bowl, remaining 2 tablespoons butter, and lime zest, and simmer until the shrimp are pink and cooked through, 2 to 5 minutes. Serve over basmati rice, sprinkled with fresh cilantro.

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat. Add the first four ingredients and stir to combine; bring to a boil. Slowly add grits, stirring constantly to avoid lumps. Select saute setting, reduce heat to low and cook about 15 minutes, stirring occasionally. Stir in cheese and butter until melted. Stir in remaining ingredients. Cook for 3-4 minutes or until heated through.

Steps:

• In a 6-quart pressure cooker, melt 2 tablespoons butter over medium heat. Add onion and garlic and saute until soft, about 4 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook until just evaporated, 30 seconds. Add 3 cups broth; season with salt and pepper.
• Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook until rice is tender, 9 minutes. Remove from heat, vent pressure, then remove lid. Stir in shrimp with remaining 1 1/2 cups broth, and cook on medium until shrimp are opaque, 3 to 5 minutes. Stir in cheese and remaining 2 tablespoons butter. Finish with herbs and serve immediately.

Steps:

• Combine salt and pepper and rub over the chicken pieces.
• In a skillet, brown chicken on all sides in butter.
• Transfer chicken to crock pot.
• In a bowl combine the onion, tomato sauce, wine or broth, garlic and basil and pour over chicken.
• Cover and cook on low for 4-5 hours or until juices run clear.
• Stir in the shrimp.
• Cover and cook on high for 20-30 minutes or until shrimp turn pink.