Yes, This Fall-Off-the-Bone Chicken Piccata Was Made in an Instant Pot

Updated 04/19/19
Chicken With Lemon and Capers
Becky Winkler

We've made no effort to hide our love for the Instant Pot. From a deliciously cheesy taco casserole to a brothy beef pho, the internet's favorite kitchen appliance makes whipping up healthy, wholesome meals at the press of a button possible. Now that the season of comfort food is upon us, we turned to none other than Kristy Bernardo, the recipe creator behind the food blog The Wicked Noodle, to add a fresh crop of easy weeknight dinners to our Instant Pot recipe repertoire.

Ahead, Bernardo shares three recipes from her brilliant new cookbook Cooking From Frozen in Your Instant Pot, including a foolproof recipe for fall-off-the-bone tender chicken piccata that takes only five minutes to prep. Trust us, you're going to want to pin these recipes, which feature exclusively frozen ingredients (!), right now so you can make them all winter long. Here are three easy-to-make Instant Pot recipes straight from the pages of Bernardo's genius cookbook.

Pulled Pork Chili

Pulled Pork Chili
Becky Winkler

"I love using a pork rib roast in this recipe, but feel free to substitute a loin if that's what you have on hand. The pork will practically fall apart on its own! This chili is one of my favorites since it starts with dried beans and almost all pantry ingredients."

Servings: 6

Ingredients:

2 tsp. (10 ml) extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
1 tbsp. (8 g) chili powder
1 tsp. ground cumin
1 tbsp. (16 g) tomato paste
1 cup (236 ml) chicken broth
1 (14.5-oz [411-g]) can fire-roasted diced tomatoes, with liquid
1 tbsp. (18 g) adobo sauce (from a can of chipotle chiles)
1 cup (194 g) dried black beans
2 lb. (900 g) frozen pork rib roast
Coarse salt and freshly ground black pepper
1/2 cup (20 g) chopped cilantro

2 tsp. (10 ml) extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
1 tbsp. (8 g) chili powder
1 tsp. ground cumin
1 tbsp. (16 g) tomato paste
1 cup (236 ml) chicken broth
1 (14.5-oz [411-g]) can fire-roasted diced tomatoes, with liquid
1 tbsp. (18 g) adobo sauce (from a can of chipotle chiles)
1 cup (194 g) dried black beans
2 lb. (900 g) frozen pork rib roast
Coarse salt and freshly ground black pepper
1/2 cup (20 g) chopped cilantro

Directions:

Press "Saute" to preheat your Instant Pot. When the word "Hot" appears on the display, add the olive oil. When the oil is shimmering, add the onion and cook until it is soft, for about 5 minutes, stirring frequently. Add the garlic, chili powder, and cumin and cook for 1 more minute. Add the tomato paste and cook for another minute. Turn off the Instant Pot.

Add the chicken broth and stir to scrape up all the browned bits from the bottom of the pot. Stir in the tomatoes, adobo sauce, and black beans. Nestle the rib roast into the liquid.

Close and lock the lid of the Instant Pot. Press "Manual" and immediately adjust the timer to 60 minutes. Check that the cooking pressure is on "High" and that the release valve is set to "Sealing."

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Chicken With Lemon and Capers

Chicken With Lemon and Capers
Becky Winkler

"This is my easier version of chicken piccata, but it's also better since the Instant Pot turns your frozen chicken into meat so tender it almost falls off the bone. If you like, you can make a side of angel hair pasta and it will taste almost identical!"

Servings: 4 to 6

Ingredients:

2 tsp. (10 ml) extra-virgin olive oil
3 cloves garlic, minced
1/4 cup (60 ml) dry white wine
1/2 cup (118 ml) low-sodium chicken broth
2 tbsp. (30 ml) fresh lemon juice
8 frozen bone-in, skin-on chicken thighs
3 tbsp. (26 g) capers
1 tbsp. (14 g) cold butter
2 tbsp. (5 g) chopped fresh parsley

2 tsp. (10 ml) extra-virgin olive oil
3 cloves garlic, minced
1/4 cup (60 ml) dry white wine
1/2 cup (118 ml) low-sodium chicken broth
2 tbsp. (30 ml) fresh lemon juice
8 frozen bone-in, skin-on chicken thighs
3 tbsp. (26 g) capers
1 tbsp. (14 g) cold butter
2 tbsp. (5 g) chopped fresh parsley

Directions:

Press "Saute" to preheat your Instant Pot. When the word "Hot" appears on the display, add the oil. When the oil is shimmering, add the garlic and cook for about a minute. Add the wine and cook until it's reduced to a tablespoon (15 ml), about 5 minutes. Turn off the Instant Pot.

Add the chicken broth and lemon juice, then stir to scrape up all the browned bits from the bottom of the pot. Add the chicken to the pot, directly into the liquid.

Close and lock the lid of the Instant Pot. Press "Manual" and immediately adjust the timer to 30 minutes. Check that the cooking pressure is on "High" and that the release valve is set to "Sealing."

When the time is up, open the Instant Pot using "Quick Pressure Release." Remove the chicken and set it aside on a broiler pan. Remove the fat from the liquid in the pot, then stir in the capers, butter, and parsley. Turn off the Instant Pot.

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Beef With Broccoli

Beef With Broccoli
Becky Winkler

"Who needs takeout when your Instant Pot makes such quick work of it? Not to mention it tastes better, is always piping hot and you know exactly what ingredients went into it. It's so much easier than ordering takeout, and the flavors are better too!"

Servings: 4

Ingredients:

2 lb. (900 g) frozen boneless rib-eye steaks
Coarse salt and freshly ground black pepper
2 tsp. (10 ml) extra-virgin olive oil
1 large onion, sliced
6 cloves garlic, minced
1 cup (236 ml) low-sodium beef broth
1/2 cup (118 ml) low-sodium soy sauce
1 tsp. ground ginger
2 tbsp. (28 g) brown sugar, packed
2 tbsp. (16 g) cornstarch
2 tbsp. (30 ml) cold water
1 (12-oz. [340-g]) bag frozen broccoli (or fresh, if preferred)
Cooked rice, for serving

2 lb. (900 g) frozen boneless rib-eye steaks
Coarse salt and freshly ground black pepper
2 tsp. (10 ml) extra-virgin olive oil
1 large onion, sliced
6 cloves garlic, minced
1 cup (236 ml) low-sodium beef broth
1/2 cup (118 ml) low-sodium soy sauce
1 tsp. ground ginger
2 tbsp. (28 g) brown sugar, packed
2 tbsp. (16 g) cornstarch
2 tbsp. (30 ml) cold water
1 (12-oz. [340-g]) bag frozen broccoli (or fresh, if preferred)
Cooked rice, for serving

Directions:

Remove the steaks from the freezer and allow them to thaw for 30 minutes. Slice the steaks against the grain very thinly. (Alternatively, if using fresh steaks, freeze them for 30 to 60 minutes, then slice.) Season the steaks with salt and pepper.

Press "Saute" to preheat your Instant Pot. When the word "Hot" appears on the display, add the olive oil. When the oil is shimmering, add the onion and cook until the onion is starting to soften, for about 5 minutes. Add the garlic and cook for 1 minute. Turn off the Instant Pot.

Add the beef broth, stirring well to scrape up any browned bits from the bottom. Add the soy sauce, ginger and brown sugar. Add the sliced steak to the pot. Close and lock the lid of the Instant Pot. Press "Manual" and immediately adjust the timer to 15 minutes. Check that the cooking pressure is on "High" and that the release valve is set to "Sealing."

When the time is up, open the Instant Pot using "Quick Pressure Release." Press "Cancel," then "Saute."

Mix together the cornstarch and water. When the liquid in the pot is boiling, pour the cornstarch "slurry" into the pot and stir for at least 1 minute, or until the sauce is thickened (it will thicken more as it cools).

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Reprinted with permission from Cooking From Frozen in Your Instant Pot by Kristy Bernardo, Page Street Publishing Co. 2018.

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