Instant Pot Favorites: Lemon Garlic Chicken, Sausage Ragu with Rigatoni, Chicken and Wild Rice
Recipes in this Video
Ingredients
- ●4 chicken breasts
- ●1/4 cup olive oil
- ●4 cloves garlic, minced
- ●1 lemon, juiced
- ●1 tsp lemon zest
- ●1 tsp dried oregano
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
- ●2 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a bowl, mix together olive oil, minced garlic, lemon juice, lemon zest, oregano, salt, black pepper, and red pepper flakes (if using).
- 3Place the chicken breasts in a baking dish and pour the marinade over them, ensuring they are well coated.
- 4Cover the dish with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
- 5Remove the chicken from the refrigerator and let it sit at room temperature for about 10 minutes.
- 6Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
- 7Once cooked, remove the chicken from the oven and let it rest for 5 minutes before slicing.
- 8Garnish with fresh parsley before serving.
Equipment
Ingredients
- ●4 boneless, skinless chicken breasts
- ●1/4 cup olive oil
- ●4 cloves garlic, minced
- ●1 lemon, juiced
- ●1 tsp lemon zest
- ●1 tsp dried oregano
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 cup chicken broth
- ●1 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1Set the Instant Pot to 'Sauté' mode and add olive oil.
- 2Once the oil is hot, add minced garlic and sauté for about 1 minute until fragrant.
- 3Season the chicken breasts with salt, pepper, and oregano.
- 4Add the chicken breasts to the pot and sear for 2-3 minutes on each side until browned.
- 5Pour in the lemon juice, lemon zest, and chicken broth.
- 6Close the lid of the Instant Pot and set it to 'Manual' mode for 10 minutes.
- 7Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then quick release any remaining pressure.
- 8Open the lid and check the internal temperature of the chicken; it should be at least 165°F (75°C).
- 9Remove the chicken from the pot and let it rest for a few minutes before slicing.
- 10Serve the chicken garnished with fresh parsley.
Equipment
Ingredients
- ●1 lb Italian sausage, casings removed
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●1 carrot, diced
- ●1 celery stalk, diced
- ●1 can (28 oz) crushed tomatoes
- ●1 cup chicken broth
- ●1 tsp dried oregano
- ●1 tsp dried basil
- ●1/2 tsp red pepper flakes
- ●Salt and pepper to taste
- ●12 oz rigatoni pasta
- ●1/4 cup grated Parmesan cheese (optional)
- ●Fresh basil for garnish (optional)
Instructions
- 1Set the Instant Pot to 'Sauté' mode. Add the Italian sausage and cook until browned, breaking it up with a spoon, about 5-7 minutes.
- 2Add the diced onion, garlic, carrot, and celery to the pot. Sauté for another 3-4 minutes until the vegetables are softened.
- 3Stir in the crushed tomatoes, chicken broth, oregano, basil, red pepper flakes, salt, and pepper. Mix well to combine.
- 4Add the rigatoni pasta to the pot, ensuring it is submerged in the sauce.
- 5Close the lid of the Instant Pot and set the valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' and set the timer for 8 minutes.
- 6Once the cooking time is complete, carefully perform a quick release of the pressure by turning the valve to 'Venting'.
- 7Open the lid and stir the ragu. If the sauce is too thick, you can add a little more chicken broth to reach your desired consistency.
- 8Serve the sausage ragu over the rigatoni, topped with grated Parmesan cheese and fresh basil if desired.
Equipment
Ingredients
- ●1 cup wild rice
- ●2 cups chicken broth
- ●1 lb chicken breast, diced
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 cup mushrooms, sliced
- ●1 cup carrots, diced
- ●1 cup celery, diced
- ●1 tsp dried thyme
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●2 tbsp olive oil
- ●1/4 cup fresh parsley, chopped
Instructions
- 1Rinse the wild rice under cold water and drain.
- 2In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
- 3Add the diced chicken breast to the pot and cook until browned on all sides.
- 4Stir in the sliced mushrooms, diced carrots, and diced celery. Cook for about 5 minutes until the vegetables start to soften.
- 5Add the wild rice, chicken broth, dried thyme, salt, and black pepper to the pot. Bring to a boil.
- 6Reduce the heat to low, cover, and simmer for about 45 minutes, or until the rice is tender and has absorbed most of the liquid.
- 7Once cooked, remove from heat and let it sit covered for 10 minutes.
- 8Fluff the rice with a fork and stir in the chopped parsley before serving.
Equipment
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