Chicken Chickpea Chili

(Ready in about: 25 min | Servings: 4)


Ingredients:



1 pound boneless; skinless chicken breast; cubed

2 (14.5 ounces) cans chickpeas, drained and rinsed

1 jalapeño pepper; diced

1 lime; cut into six wedges

3 large serrano peppers; diced

1 onion; diced

½ cup chopped fresh cilantro

½ cup shredded Monterey Jack cheese

2 ½ cups water; divided



1 tablespoon olive oil




2 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon minced fresh garlic

1 teaspoon salt


Directions:



Warm oil on Sear/Sauté. Add in onion, serrano peppers, and jalapeno pepper and cook for 5 minutes until tender; add salt, cumin and garlic forseasoning.

Stir chicken with vegetable mixture; cook for 3 to 6 minutes until no longer pink; add 2 cups water and chickpeas.

Seal the pressure lid, choose Pressure, set to High, and set the timer to 5 minutes. Press Start. Release pressure naturally for 5 minutes. Press Start. Stirchili powder with remaining ½ cup water; mix in chili.

Press Sear/Sauté. Boil the chili as you stir and cook until slightly thickened. Divide chili into plates; garnish with cheese and cilantro. Over the chili,squeeze а lime wedge.

Chicken Breasts

(Ready in about: 15 min | Servings: 4)


Ingredients:



4 boneless; skinless chicken breasts

1/4 cup dry white wine

1 cup water

½ teaspoon marjoram

½ teaspoon sage

½ teaspoon rosemary

½ teaspoon mint

½ teaspoon salt


Directions:



Sprinkle salt over the chicken and set in the pot of the Foodi. Mix in mint, rosemary, marjoram, and sage. Pour wine and water around the chicken.

Seal the pressure lid, choose Pressure, set to High, and set the timer to 6 minutes. Press Start. Release the pressure naturally for 10 minutes.

Chicken Caesar Salad

(Ready in about: 45 min | Servings: 4)


Ingredients:



2 chicken breasts; skinless boneless

1 oz. coarsely grated Parmigiano Reggiano cheese

1 garlic clove; minced

½ small Italian bread loaf; cubed

⅓ cup Caesar dressing; divided

1 romaine lettuce heart, torn into bite-size pieces

1 tablespoon unsalted butter

1½ tablespoon olive oil

¾ teaspoon salt plus more for sprinkling the croutons

Grated Parmigiano Reggiano cheese;.




for serving

Freshly ground black pepper


Directions:



Season the chicken with salt on both sides. Pour 1 cup of water into the inner pot. Put the reversible rack in the pot and place the chicken on the rack.Seal the pressure lid, choose Pressure; adjust the pressure to Low and the cook time to 5 minutes. Press Start.

Once done cooking, perform а natural pressure release for 8 minutes, and then а quick pressure release to let out any remaining pressure. Carefully openthe lid. Set aside.

In а heatproof bowl, combine garlic, butter, and olive oil. Put the bowl in the Crisping Basket and place the basket in the pot.

Close the crisping lid and Choose Air Crisp; adjust the temperature to 375°F and the cook time to 2 minutes. Press Start to preheat the pot and melt thebutter.

When done preheating, take out the basket from the pot and the bowl from the basket.

Pour the bread cubes into the bowl and toss to be well-coated in the butter and oil. Transfer the bread to the Crisping Basket and the basket into the pot.

Close the crisping lid and Choose Air Crisp; adjust the temperature to 375°F and the cook time to 10 minutes; press Start.

After 5 minutes, open the lid and toss

the bread. Close the lid and continue cooking until the croutons are golden brown. Remove the basket from the pot and lightly season the croutons with salt.Allow cooling.

Cut the chicken into bite-size chunks. In а small bowl, toss the chicken with 3 tablespoons of Caesar dressing and set aside.

Place the lettuce on а salad bowl, pour the remaining dressing over nad toss to coat well. Mix with chesse and black pepper. Share the salad into four bowls,top with chicken, then croutons, and sprinkle with extra cheese.

Cheesy Buffalo Chicken.

Ready in about: 37 min | Servings: 4)


Ingredients:



4 chicken breasts, boneless and skinless

2 large white onions, finely chopped

4 oz. cream cheese; cubed in small pieces

3 cups chicken broth

½ cup crumbled Blue cheese + extra for serving

½ cup Hot sauce

2 cups finely chopped celery

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon dried thyme

Salt and pepper, to taste


Directions:



Put the chicken on а clean flat surface and season with pepper and salt. Set aside. Select Sear/Sauté mode on High. Heat in olive oil, add onion andcelery. Sauté them, constant stirring, until they are nice and soft, for about 5 minutes.

Then, add garlic powder and thyme. Stir and cook for about а minute, and add the chicken, hot sauce, and chicken broth. Season with salt and pepper.Close the pressure lid, secure the pressure valve, and select Pressure mode on High for 15 minutes. Press Start/Stop.

Meanwhile, put the blue cheese and cream cheese in а bowl, and use а fork 

to smash them together. Set the resulting mixture aside.

Once the timer has ended, do а natural pressure release for 5 minutes. Take out the chicken on to а flat surface with а slotted spoon and use two forks to shredthem. Return shredded chicken to the pot, close the crisping lid, select Broil mode and cook for 5 minutes.

Add the cheese to the pot and stir until is slightly incorporated into the sauce. Dish the buffalo chicken soup into bowls. Sprinkle the remaining cheese over thesoup and serve with sliced baguette.

Chicken and Green Bean Coconut Curry

(Ready in about: 32 min | Servings: 8)


Ingredients:



4 chicken breasts

½ cup chicken broth

2 cup green beans; cut in half

2 cups coconut milk

2 red bell pepper, seeded and cut in 2-inch sliced

2 yellow bell pepper, seeded and cut in 2-inch slices

4 tablespoon red curry paste

2 tablespoon lime juice

4 tablespoon sugar

Salt and black pepper to taste


Directions:



Add the chicken, red curry paste, salt, pepper, coconut milk, broth, and sugar, in the Foodi inner pot. Close the pressure lid, secure the pressure valve,and select Pressure mode on High for 15 minutes. Press Start/Stop.

Once the timer has ended, do а quick pressure release, and open the lid. Remove the chicken onto а cutting board and close the crisping lid. Select Broilmode. Add the bell peppers, green beans, and lime juice.

Stir the sauce with а spoon and cook for 4 minutes. Slice the chicken with а knife, pour the sauce and vegetables over and serve warm.