pressure cook frozen chicken breast ninja foodi

Sprinkle your favorite chicken dry rub on both sides. Sprinkle with spice mix and sea salt on both sides.

Remove chicken thighs from the broth and place on a colander to strain any extra moisture.

If you don’t have a chicken rub, some curry powder, or cumin and chili powder will do the trick as well)

1 to 2 teaspoons of any chicken rub you like (I used satay spice mix in my recipe.

Cheers, friends!ĭid You Make This Recipe? Don't forget the last step! Leave a comment below, and tag me and #OmnivoresCookbook on Instagram! Bonus recipe: 5-Minute Crispy chicken If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it #omnivorescookbook on Instagram! I’d love to see what you come up with. Want to read more pressure cooker recipes? Check out the one-pot rice pilaf, braised whole lamb leg (3 ways to serve), and crispy potatoes.

When you’ve accumulated a bag full of vegetable scraps, you can make a very nice vegetable stock with them 🙂 Save your mushroom stems, carrot peelings, and zucchini seeds in a gallon-sized ziplock bag, and then freeze them. After you prepare and cut the vegetables, do not throw the tough ends and rinds away. The whole process involves about 20 minutes of active cooking time, and yields a delicious and healthy two-course meal. I usually serve the chicken with some brown rice as a main dish and the chicken soup as a side.

The chicken will also be properly seasoned this way, and stay tender in texture. The process will further render some oil from the chicken skin, to create a perfectly “fried” chicken with crispy skin. So I usually remove the chicken from the soup, coat it with spices, and then cook it in a separate pan. But I found it quite plain and not very interesting. Of course you can serve the chicken in the soup. In the bonus part of this recipe, you can re-purpose the boiled chicken and use it to make a main dish in 10 minutes (Woohoo!). Now I prefer to cook the vegetables separately, after releasing the pressure. The soup turned out good, but the vegetables were way overcooked.

Of course, I used root vegetables like potatoes and carrots in that case. I have tried cooking the vegetables with the broth at high pressure. These three ingredients will add a sweet and savory flavor to the soup and make it even more delicious. My favorite combination is carrot, zucchini, and mushrooms. I have tried adding kale, asparagus, cabbage, carrot, and many others. You’ll have a quick and rich chicken broth in no time.Īfter cooking the broth, you can add some vegetables (and/or noodles, if needed) and continue cooking. Set the timer for 30 minutes of high pressure cooking. Simply pull it out of the freezer and dump it into your pressure cooker. The greatest part about this recipe is that you can use frozen chicken without thawing it. Sometimes two days in a row! It is the easiest way to create a hearty soup and add plenty of vegetables to your dinner table. Since I discovered how to use a pressure cooker to make a quick chicken soup, I’ve been cooking this dish every week. It comes with a bonus recipe – a 5-minute crispy chicken. This recipe uses frozen chicken to create a flavorful and healthy chicken soup in no time.

Pressure cook frozen chicken breast ninja foodi