Pressure Cooker Herbed Chicken and Shrimp Recipe

Pressure Cooker Herbed Chicken and Shrimp Recipe
Pressure Cooker Herbed Chicken and Shrimp Recipe photo by Taste of Home
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Pressure Cooker Herbed Chicken and Shrimp Recipe

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Tender chicken and shrimp make a flavorful combination that's easy to prepare, yet elegant enough to serve at a dinner party. While I clean the house, it practically cooks itself. I serve it over hot cooked rice with crusty bread and a green salad. —Diana Knight Reno, Nevada
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min. + releasing
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min. + releasing

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
  • 1 tablespoon canola oil
  • 1 large onion, chopped
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup white wine or chicken broth
  • 1 garlic clove, minced
  • 1 teaspoon dried basil
  • 1/4 cup butter, softened
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined

Directions

Combine salt and pepper; rub over chicken pieces. Select saute setting, and adjust for high heat, in a 6-qt. electric pressure cooker. Heat oil; working in batches, brown chicken on all sides.
In a large bowl, combine next five ingredients; pour over chicken. Dot with butter. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions.
Select saute setting, and adjust for high heat. Stir in shrimp. Cook until shrimp turn pink, about 5 minutes. Yield: 4 servings.

Test Kitchen tips
  • Serve over cooked egg noodles.
  • Originally published as Pressure Cooker Herbed Chicken and Shrimp in One Pot Instant Pot Winter 2017

    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
    • 1 tablespoon canola oil
    • 1 large onion, chopped
    • 1 can (8 ounces) tomato sauce
    • 1/2 cup white wine or chicken broth
    • 1 garlic clove, minced
    • 1 teaspoon dried basil
    • 1/4 cup butter, softened
    • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
    1. Combine salt and pepper; rub over chicken pieces. Select saute setting, and adjust for high heat, in a 6-qt. electric pressure cooker. Heat oil; working in batches, brown chicken on all sides.
    2. In a large bowl, combine next five ingredients; pour over chicken. Dot with butter. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions.
    3. Select saute setting, and adjust for high heat. Stir in shrimp. Cook until shrimp turn pink, about 5 minutes. Yield: 4 servings.

    Test Kitchen tips
  • Serve over cooked egg noodles.
  • Originally published as Pressure Cooker Herbed Chicken and Shrimp in One Pot Instant Pot Winter 2017

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