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Pressure Cooker Herbed Chicken and Shrimp

Total Time

Prep: 15 min. Cook: 30 min. + releasing

Makes

4 servings

Tender chicken and shrimp make a flavorful combination that's easy to prepare, yet elegant enough to serve at a dinner party. While I clean the house, it practically cooks itself. I serve it over hot cooked rice with crusty bread and a green salad. —Diana Knight Reno, Nevada
Pressure Cooker Herbed Chicken and Shrimp Recipe photo by Taste of Home

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
  • 1 tablespoon canola oil
  • 1 large onion, chopped
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup white wine or chicken broth
  • 1 garlic clove, minced
  • 1 teaspoon dried basil
  • 1/4 cup butter, softened
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • Hot cooked pasta, optional

Directions

  1. Combine salt and pepper; rub over the chicken pieces. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, working in batches, brown chicken on all sides.
  2. In a bowl, combine next 5 ingredients; pour over chicken pieces. Dot with butter. Lock lid; adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in chicken should read at least 165°.
  3. Select saute setting; adjust for medium heat. Stir in shrimp. Cook until shrimp turn pink, about 5 minutes. Serve over egg noodles, if desired.

Test Kitchen tips
  • Serve over cooked egg noodles.
  • Nutrition Facts

    1 serving: 606 calories, 34g fat (13g saturated fat), 330mg cholesterol, 1275mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 61g protein.

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