Pressure Cooker: Whole Chicken With Vegetables, and Pasta
- Ready In:
- 1hr
- Ingredients:
- 13
- Yields:
-
10 cups - approximate
- Serves:
- 6-8
ingredients
- 1 whole chicken, 3 to 3 1/2 pounds
- 2 (14 1/2 ounce) cans chicken broth
- 3 cups onions, diced
- 3 cups carrots, diced
- 1 (28 ounce) can tomatoes with juice, whole
- 1 tablespoon Worcestershire sauce
- 1⁄2 cup wine, sherry, white, blush
- 6 ounces pasta, uncooked
- 2 tablespoons oil, vegetable, olive
- 1⁄2 teaspoon salt, to taste
- 1⁄2 teaspoon pepper, to taste
- 1⁄2 teaspoon dried herbs, rosemary, thyme
- 1 loaf bread, French, Italian
directions
- Truss chicken and brown on all sides in oil in separate pan on top of stove.
- Put chicken in cooker, breast side down.
- Saute carrots and onions in pan on top of stove.
- Deglaze pan with 1 can chicken broth and add entire contents of saute pan to the cooker.
- Cut tomatoes into smaller pieces if desired.
- Add tomatoes with juice to cooker.
- Add worcestershire and season with salt, pepper and rosemary or thyme to taste.
- Top up with water.
- Do not exceed the "max PC" line when filling cooker.
- Put cover on cooker and set to "seal."
- Select meat function and set timer on cooker to 25 minutes.
- After 25 minutes, unplug cooker and let the pressure drop.
- Open cooker when pressure has dropped.
- Remove chicken from cooker and remove all meat and skin from the bones.
- Discard bones and skin.
- Shred the meat.
- Put glass cover on cooker and plug inches It should go into the "heat" mode.
- Select "meat" mode and set timer on cooker to 20 minutes.
- Bring broth and vegetables to a boil. Add pasta and 1 can chicken broth. Cook uncovered until pasta is tender.
- Turn off heat and let cooker cool for 5 minutes.
- Add chicken.
- Stir and serve with crusty bread.
- Ladle into serving bowls and sprinkle with parmesan or romano cheese, if desired.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!