Pressure Cooker Chicken Fricassee2022-02-05
- Yield: 4
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(4 / 5)
3 People rated this recipe
This information is per serving.
Saturated Fat2.0 g
Unsaturated Fat0.9 g
Pressure cooker chicken fricassee. This easy-to-make pressure cooker chicken fricassee is a quick and easy dinner recipe. It’s served with rice, which makes it a complete meal. With just three ingredients, this meal is perfect for busy weeknights.
Why would I want to pressure cook chicken?
Pressure-cooking chicken is a simple and easy way to cook it. It is also a great way of saving time and making your life easy.
Pressure-cooking chicken is a simple, quick, and efficient way of cooking meat. It saves time and energy as well as makes your kitchen cleaner.
Pressure cooking chicken can be done in two ways – either by using the stovetop or by using an electric pressure cooker. The stovetop method requires less effort but the electric pressure cooker gives you faster results with less effort.
What other types of dishes are similar to chicken fricassee?
A fricassee is a dish from French cuisine. It is made with chicken and vegetables, and it is usually served in a cream sauce or cream-based sauce.
Fricassee can be made with different types of vegetables like asparagus, broccoli, cauliflower, green beans, leeks, mushrooms, onions, peas, and spinach. Other dishes similar to chicken fricassee are fish fricassee, vegetable fricassee, and vegetable stew.
Pressure Cooker Chicken Fricassee
- 1¼ cups (310 ml) chicken broth
- 2 tablespoons all-purpose flour
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- whole chicken, cut into parts, giblets and neck removed
- 1 red bell pepper, cored and chopped
- 3/4 pound (360 g) button mushrooms, sliced
- 1 tablespoon loosely packed fresh sage leaves, minced
- 1 tablespoon stemmed fresh thyme leaves
- 2 teaspoons minced garlic
- 1/2 cup (125 ml) dry white wine
- 1/4 cup (60 ml) heavy cream
In a small mixing bowl, combine chicken broth and all-purpose flour. Mix until smooth. Set aside.
Melt the butter in an electric pressure cooker turned to the sauté mode. Add half of the chicken pieces. Cook, turning once, until golden (for about 3-4 minutes). Using tongs, remove cooked chicken from the pressure cooker. Transfer to a large bowl. Repeat the same method with the remaining chicken.
Add bell peppers to the pressure cooker and cook, stirring, for 1 minute. Stir in mushrooms and continue to cook, stirring, until they give their liquid, and it evaporates (for about 5-6 minutes). Stir in sage, thyme, and garlic. Cook, stirring, for a further 1 minute. Pour in dry white wine. Scrape up any browned bits in the pressure cooker as the wine comes to a simmer. Stir in the broth mixture. Return cooked chicken pieces to the sauce. Pour accumulated juices from the bowl over the chicken.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 20 minutes.
Open the pressure cooker, using the Quick Release method. Using the tongs, transfer cooked chicken pieces to a large serving bowl, reserving cooking liquid.
Bring reserved sauce to a simmer. Stir in heavy cream. Cook, stirring, for 1 minute.
Pour sauce over the chicken. Serve over the cooked rice.