I have lots of tasty gluten free Pressure Cooker recipes that are very easy to make. One of our family favorites is my Instant Pot Chili, it’s got a really rich flavor and has been specially adapted for the pressure cooker.
Another easy recipe that we’ve been making for years in the slow cooker is my pressure cooker Korean Ribs. If you are just starting out with your Instant Pot then I recommend this recipe as it requires no prep, you just throw everything in the pot!
If you’ve ever wondered how to cook an Instant Pot Whole Chicken then this post is for you! It’s unbelievably simple and I have a few tips in there to make sure it cooks perfectly.
A wonderful explosion of fabulous Sweet, Hot and Savory flavors blend together to make this easy weeknight Instant Pot Firecracker Chicken Recipe! This Panda Express Copycat recipe is one you won't want to miss! It's gluten free and dairy free and can be made paleo with a couple of tweaks that are listed in the recipe.
A wonderful explosion of fabulous Sweet, Hot and Savory flavors blend together to make this easy weeknight Instant Pot Firecracker Chicken Recipe! This Panda Express Copycat recipe is one you won't want to miss! It's gluten free and dairy free and can be made paleo with a couple of tweaks that are listed in the recipe.
Ingredients
- 2lb chicken thighs, cut into chunks (not too small!) , about 6 skinless, boneless, thighs
- 2 tbsp cornstarch, or arrowroot for paleo
- Sauce
- 1/3 cup gluten free chicken broth
- 4 tbsp gluten free soy sauce, or coconut aminos for paleo
- 3 tbsp dry sherry
- 2 tsp sesame oil
- Vegetables
- 1 tsp fresh grated ginger
- 1 tsp garlic
- 1 red bell pepper, cut into chunks
- 1 small onion, sliced
- 1.5 cups sugar snap peas
- 1 tsp crushed red pepper flakes , or more, or less, to taste
Instructions
- Prepare the skinless boneless chicken thighs by cutting them into large pieces.
- Combine all the sauce ingredients into a small jug, and mix well together.
- Reserve 1/4 cup of sauce, then add the remaining sauce to a bowl or other dish with the chicken pieces to marinate, while you prepare the vegetables.
- Now chop all the vegetables, garlic, and ginger, as directed so that you are ready to cook.
- Add the chicken to the inner pot of your Pressure Cooker, along with the marinade.
- Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for ONE minute at High Pressure.
- While the chicken is cooking mix together the remaining sauce mixture with the cornstarch. or arrowroot.
- When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Pressure Release, or NPR) for about 6-7 minutes, then you can gently release the rest of the pressure by opening the vent.
- Add the garlic and ginger, into the pot and cook (use saute function) for 1 minute.
- Add the vegetables and other remaining ingredients (adjust the crushed red pepper flakes to taste) and the rest of the sauce, cook for 2-3 minutes, stirring all the time, or until the vegetables are cooked the way you like them.
- Serve hot over rice.
Recipe Notes
- PALEO - use coconut aminos instead of soy sauce, and replace the cornstarch with arrowroot or tapioca starch, you may need to use a little less as it can be a little sticky/gloopy.
RECIPES ADAPTED FROM https://www.noshtastic.com/
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