Pressure Cooker Chicken Fillets, Basis For Savory P

Name: Pressure Cooker Chicken Fillets, Basis For Savory Pies Etc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 2 kg chicken breasts (4.4 lb); 3 -4 celery ribs, roughly chopped; 3 small onions, diced; 3 carrots, peeled and very roughly chopped; 3 garlic cloves (minced); 1/4 head broccoli; 2 heads endive (roughly chopped); 4 sprigs fresh rosemary; 1 bunch fresh thyme; 3 tablespoons fresh tarragon (optional); 1 teaspoon salt; fresh ground pepper; Sauce; 1 tablespoon butter; 2 tablespoons flour; chicken stock (will be self made from this recipe)

Servings: persons

1 tablespoon butter
2 kg chicken breasts (4.4 lb)
3 -4 celery ribs, roughly chopped
3 small onions, diced
3 carrots, peeled and very roughly chopped
3 garlic cloves (minced)
1/4 head broccoli
2 heads endive (roughly chopped)
4 sprigs fresh rosemary
1 bunch fresh thyme
3 tablespoons fresh tarragon (optional)
1 teaspoon salt
fresh ground pepper
Sauce
1 tablespoon butter
2 tablespoons flour
chicken stock (will be self made from this recipe)

1
Melt the butter in the bottom of the pressure cooker, toss in the onions, celery and garlic and saute gently for a few minutes. Add salt and pepper.
2
Add the carrot chunks, layer the fresh herbs on top (without removing leaves from the tough stalks), then place the chicken fillets on top of that, followed by the broccoli, endive and any other veggies I want to throw inches
3
DO remember however, that the pressure cooker should not be more than 3/4 full. Fill pressure cooker with water about 1/3rd to 1/2 full. your chicken and veggies should *not* be swimming, but there should be enough water to make some decent stock so eyeball the amount of water that you think is about right according to your volume of chicken.
4
Seal, and once it's up to pressure, cook on moderately high element for 30-40 minutes (depends on how much chicken I'm doing at once).
5
Turn off the heat and let it de-pressurize as slowly as possible. this slow-er cooling seems to improve the flavour.
6
Once the pressure is off enough, take off the lid and let it cool completely.
7
Usually I refrigerate the whole lot overnight and the next day I can just disgard any hardened fat.
8
Carefully remove the chicken pieces and roughly slice -- mine usually obligingly falls to pieces.
9
Discard the woody bits of the fresh herbs.
10
In a large saucepan, melt the butter, then add the flour, stir so that there are no lumps and add several cups of the chicken stock liquid. stir until sauce has thickened somewhat, adding as much chicken stock liquid as you need to make a firm but not overcooked sauce, you don't want rubber LOL. (Mine is approx 5-6 cups for the whole mix) using a ladle, scoop out all the carrot, onion, mushed broccoli etc and add it to the sauce, mixing well. Let it cool, then add the chicken and mix well, you should have a firm ragout type mixture packed with chicken pieces.
11
This mixture comfortably fills TWO 23x23 cm (9 x 9 inch) baking dishes.
12
I can now use this mixture to use in my Pressure cooker Chicken Pastry Pie, Pressure cooker Chicken Potato Bake and if made up until Step 9, for Pressure cooker Chicken Lasagne.

1124

kcal

Calories

Fat

Carbs

165

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon butter, 2 kg chicken breasts (4.4 lb), 3 -4 celery ribs, roughly chopped, 3 small onions, diced, and more.

Yes, Pressure Cooker Chicken Fillets, Basis For Savory Pies Etc falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pressure Cooker Chicken Fillets, Basis For Savory Pies Etc

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions