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
Pressure Cooker Herbed Chicken and Shrimp Recipe photo by Taste of Home
Pressure Cooker Herbed Chicken and Shrimp
Pressure Cooker Herbed Chicken and Shrimp Recipe photo by Taste of Home
Test Kitchen tips
Pressure Cooker Herbed Chicken and Shrimp
Prep Time
15 min
Cook Time
30 min
Yield
8 servings
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
- Hot cooked pasta, optional
Directions
- Combine salt and pepper; rub over the chicken pieces. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, working in batches, brown chicken on all sides. Press cancel.
- In a bowl, combine next 5 ingredients; pour over chicken pieces. Dot with butter. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; 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 shrimp turn pink, about 5 minutes. Serve over pasta, if desired.
Nutrition Facts
1 serving: 606 calories, 34g fat (13g saturated fat), 330mg cholesterol, 1275mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 61g protein.