Print Options
Pressure Cooker Herbed Chicken and Shrimp
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
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
- 1. 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.
- 2. 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°.
- 3. 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.
© 2024 RDA Enthusiast Brands, LLC
