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Instant Pot Favorites: Lemon Garlic Chicken, Sausage Ragu with Rigatoni, Chicken and Wild Rice

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Dr. J's Kitchen
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Recipes in this Video

4 recipes
dairy-freegluten-free

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

  1. 1Preheat the oven to 400°F (200°C).
  2. 2In a bowl, mix together olive oil, minced garlic, lemon juice, lemon zest, oregano, salt, black pepper, and red pepper flakes (if using).
  3. 3Place the chicken breasts in a baking dish and pour the marinade over them, ensuring they are well coated.
  4. 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.
  5. 5Remove the chicken from the refrigerator and let it sit at room temperature for about 10 minutes.
  6. 6Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
  7. 7Once cooked, remove the chicken from the oven and let it rest for 5 minutes before slicing.
  8. 8Garnish with fresh parsley before serving.

Equipment

baking dishmixing bowlmeasuring cupsmeasuring spoonsknifecutting board

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

  1. 1Set the Instant Pot to 'Sauté' mode and add olive oil.
  2. 2Once the oil is hot, add minced garlic and sauté for about 1 minute until fragrant.
  3. 3Season the chicken breasts with salt, pepper, and oregano.
  4. 4Add the chicken breasts to the pot and sear for 2-3 minutes on each side until browned.
  5. 5Pour in the lemon juice, lemon zest, and chicken broth.
  6. 6Close the lid of the Instant Pot and set it to 'Manual' mode for 10 minutes.
  7. 7Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then quick release any remaining pressure.
  8. 8Open the lid and check the internal temperature of the chicken; it should be at least 165°F (75°C).
  9. 9Remove the chicken from the pot and let it rest for a few minutes before slicing.
  10. 10Serve the chicken garnished with fresh parsley.

Equipment

Instant PotMeasuring cupsMeasuring spoonsCutting boardKnife

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

  1. 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.
  2. 2Add the diced onion, garlic, carrot, and celery to the pot. Sauté for another 3-4 minutes until the vegetables are softened.
  3. 3Stir in the crushed tomatoes, chicken broth, oregano, basil, red pepper flakes, salt, and pepper. Mix well to combine.
  4. 4Add the rigatoni pasta to the pot, ensuring it is submerged in the sauce.
  5. 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.
  6. 6Once the cooking time is complete, carefully perform a quick release of the pressure by turning the valve to 'Venting'.
  7. 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.
  8. 8Serve the sausage ragu over the rigatoni, topped with grated Parmesan cheese and fresh basil if desired.

Equipment

Instant PotWooden spoonMeasuring cupsMeasuring spoonsCutting boardKnife
🌶️🌶️🌶️Low

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

  1. 1Rinse the wild rice under cold water and drain.
  2. 2In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
  3. 3Add the diced chicken breast to the pot and cook until browned on all sides.
  4. 4Stir in the sliced mushrooms, diced carrots, and diced celery. Cook for about 5 minutes until the vegetables start to soften.
  5. 5Add the wild rice, chicken broth, dried thyme, salt, and black pepper to the pot. Bring to a boil.
  6. 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.
  7. 7Once cooked, remove from heat and let it sit covered for 10 minutes.
  8. 8Fluff the rice with a fork and stir in the chopped parsley before serving.

Equipment

large potcutting boardknifemeasuring cupsmeasuring spoons

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