Best 3 Instant Pot Chicken In Milk Recipes
**Tantalize your taste buds with our collection of delectable Instant Pot Chicken in Milk recipes, a symphony of flavors that will transport you to culinary heaven.**
From the classic comfort of Creamy Tuscan Chicken to the zesty tang of Lemon Garlic Chicken, our recipes offer a diverse range of culinary adventures. Dive into the creamy goodness of our Chicken Alfredo, where tender chicken breasts bask in a luscious Alfredo sauce, or embark on a smoky journey with our BBQ Chicken, smothered in a lip-smacking barbecue sauce. For a taste of the Mediterranean, try our Chicken Souvlaki, where succulent chicken skewers mingle with aromatic herbs and tangy tzatziki sauce. And if you crave a hearty and wholesome meal, our Chicken Pot Pie is a must-try, brimming with tender chicken, vegetables, and a flaky, golden crust.
**Each recipe is meticulously crafted to ensure effortless preparation and exceptional taste, making them perfect for busy weeknights or special occasions. Indulge in the convenience of the Instant Pot, a culinary marvel that streamlines the cooking process, allowing you to conjure up restaurant-quality dishes in a fraction of the time.**
INSTANT POT® COCONUT CURRY CHICKEN
This is a rich, creamy coconut curry dish that comes together quickly in an Instant Pot®. Customize the taste by using more or less curry powder and sugar. Delicious over jasmine or basmati rice! Garnish with chopped chives, if desired.
Provided by Helene Choi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 4
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add coconut oil; when hot, add onion and cook for 1 minute. Add 2 tablespoons curry powder and garlic. Mix well and cook for 2 minutes. Turn off Saute function. Stir in diced tomatoes, tomato sauce, chicken broth, and sugar.
- Poke holes into each chicken breast using a fork. Sprinkle with salt, pepper, and remaining curry powder. Add seasoned chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken; use 2 forks to shred the meat and return it to the pot. Turn on Saute function; cook and stir until liquid is lightly boiling, 2 to 3 minutes.
- Turn pressure cooker to Keep Warm. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.
Nutrition Facts : Calories 563.3 calories, Carbohydrate 21.5 g, Cholesterol 130 mg, Fat 30.6 g, Fiber 4.9 g, Protein 51.9 g, SaturatedFat 23.1 g, Sodium 766.2 mg, Sugar 12.5 g
INSTANT POT COCONUT CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the onion, garlic, soy sauce, 1/4 cup each vinegar and water, 1 tablespoon sugar and 1/2 teaspoon pepper in an Instant Pot. Stir in the chicken. Close the lid and turn the valve to the sealing position. Set the pot to cook on high pressure for 8 minutes.
- Meanwhile, slice the cucumbers and finely chop the Fresno chile (remove seeds for less heat). Toss the cucumbers and chile with the remaining 2 tablespoons vinegar and 3/4 teaspoon sugar in a medium bowl. Season generously with salt and let marinate while you finish the dish.
- Cook the rice as the label directs.
- When the time is up on the Instant Pot, carefully turn the steam valve to the venting position and manually release the pressure. Open the lid. Change the cooker to the high sauté setting and simmer until the sauce thickens slightly, 12 to 15 minutes.
- Stir the coconut cream into the chicken mixture. Divide the rice, chicken and cucumber salad among bowls.
Nutrition Facts : Calories 580, Fat 10 grams, SaturatedFat 5 grams, Cholesterol 160 milligrams, Sodium 1110 milligrams, Carbohydrate 75 grams, Fiber 2 grams, Protein 42 grams, Sugar 17 grams
JAMIE OLIVER'S CHICKEN IN MILK
The British chef and cooking star Jamie Oliver once called this recipe, which is based on a classic Italian one for pork in milk, "a slightly odd but really fantastic combination that must be tried." Years later he told me that that characterization made him laugh. "I was hardly upselling its virtues," he said. The dish's merits are, in fact, legion. You sear a whole chicken in butter and a little oil, then dump out most of the fat and add cinnamon and garlic to the pot, along with a ton of lemon peel, sage leaves and a few cups of milk, then slide it into a hot oven to create one of the great dinners of all time. The milk breaks apart in the acidity and heat to become a ropy and fascinating sauce, and the garlic goes soft and sweet within it, its fragrance filigreed with the cinnamon and sage. The lemon meanwhile brightens all around it, and there is even a little bit of crispness to the skin, a textural miracle. It is the sort of meal you might cook once a month for a good long while and reminisce about for years.
Provided by Sam Sifton
Categories main course
Time 2h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Season the chicken aggressively with the salt and pepper. Place a pot that will fit the chicken snugly over medium-high heat on the stove, and add to it the butter and olive oil. When the butter has melted and is starting to foam, add the chicken to the pot and fry it, turning every few minutes, until it has browned all over. Turn the heat down to low, remove the chicken from the pot and place it onto a plate, then drain off all but a few tablespoons of the fat from the pot.
- Add the cinnamon stick and garlic to the pot, and allow them to sizzle in the oil for a minute or 2, then return the chicken to the pot along with the milk and sage leaves. Use a vegetable peeler to cut wide strips of skin off the two lemons, and add them to the pot as well. Slide the pot into the oven, and bake for approximately 1½ hours, basting the chicken occasionally, until the chicken is cooked through and tender and the sauce has reduced into a thick, curdled sauce. (If the sauce is reducing too quickly, put a cover halfway onto the pot.)
- To serve, use a spoon to divide the chicken onto plates. Spoon sauce over each serving. Goes well with sautéed greens, pasta, rice, potatoes or bread.
Nutrition Facts : @context http, Calories 932, UnsaturatedFat 42 grams, Carbohydrate 17 grams, Fat 71 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 24 grams, Sodium 1442 milligrams, Sugar 9 grams, TransFat 1 gram
Tips:
- Use bone-in, skin-on chicken thighs or breasts for the most flavorful results.
- Season the chicken generously with salt and pepper before cooking.
- Use a combination of whole milk and chicken broth for a richer flavor.
- Add aromatics like garlic, onion, and celery to the pot for extra flavor.
- Bring the milk mixture to a boil before adding the chicken, then reduce heat to low and simmer for 30-40 minutes, or until the chicken is cooked through.
- Serve the chicken with mashed potatoes, rice, or noodles.
Conclusion:
Instant Pot Chicken in Milk is a quick and easy way to cook a delicious and flavorful meal. The chicken is tender and juicy, and the milk sauce is creamy and rich. This dish is perfect for a weeknight dinner or a special occasion. With a few simple ingredients and a little bit of time, you can have a delicious meal on the table that everyone will enjoy.
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