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    You are in: Home / Recipes / Pressure Cooker Chicken Fillets, Basis for Savory Pies Etc Recipe
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    Pressure Cooker Chicken Fillets, Basis for Savory Pies Etc

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     2 Total Reviews

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    • on November 19, 2010

      Wonderful recipe! I would suggest making one change though: once the cooker is up to pressure, turn the heat down to LOW. After I made this the first time, leaving the heat up on med-high after the cooker was up to pressure, the stock itself was good but the chicken came out very dry, tough, and tasteless. After reading multiple articles about simmering instead of boiling (http://www.ihowd.com/how-to-boil-chicken , http://www.bonelesschickenrecipe.com/Chicken-Articles/how-to-boil-chicken.php ) I made it a second time but after the cooker came up to pressure I turned the heat down to low and it came out perfect!

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    • on September 21, 2008

      Great staple recipe. I made chicken and dumplings the with it the first night. Froze 6 more portions for future meals. Just thawed some, and baked it with potatoes, for a great, fast meal. Only change I made was that I did not use endive. None to be found here in rural southern Iowa. I did throw in some kohlrabi that I had from the garden. I plan to make more, and can it, for my college age son with limited freezer space. Thank you for a great staple to my families winter meals.

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    Nutritional Facts for Pressure Cooker Chicken Fillets, Basis for Savory Pies Etc

    Serving Size: 1 (627 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1030.0
     
    Calories from Fat 476
    46%
    Total Fat 52.9 g
    81%
    Saturated Fat 17.1 g
    85%
    Cholesterol 335.2 mg
    111%
    Sodium 1063.8 mg
    44%
    Total Carbohydrate 25.4 g
    8%
    Dietary Fiber 11.5 g
    46%
    Sugars 6.2 g
    24%
    Protein 110.2 g
    220%

    The following items or measurements are not included:

    fresh rosemary

    fresh thyme

    Detailed Nutrition Values About Nutrition Info

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