Tag: family dinner recipes

Slow-Cooker Root Beer Brats

Slow-Cooker Root Beer Brats

Move over beer brats there’s a new kid in town! Root Beer Brats are not only delicious but they are so easy to prepare. And since they’re made with root beer rather than beer, they’re family friendly too. Slow-cooking in a sweet root beer marinade […]

Cornbread Waffle BLT Sandwiches

Cornbread Waffle BLT Sandwiches

Gimme a “B”…..Gimme an “L”…..Gimme a “T”. What’s that spell??? Well, the BEST sandwich of summer of course!!! I’ve gotta admit that Cornbread Waffle BLT Sandwiches took me by surprise. Waffles and BLT’s might not seem like the obvious pair, but oh my goodness they […]

Pressure Cooker White Wine Chicken Thighs

Pressure Cooker White Wine Chicken Thighs

Hi! My name’s Lisa and I’m starting to become addicted to pressure cooking. It hasn’t always been that way though. I had always wanted to try pressure cooking but didn’t really know how to get started. I had no knowledge or experience using this type of machine whatsoever. So I did what I always do. I dove right in and just went for it. I got a 6-Quart Premium Pressure Cooker and I tried a new recipe, and then another, and another. And do you know what happened? They all turned out the way they were supposed to. No major catastrophes. No scary explosions. Just delicious meals ready in minutes. Seriously! If you’ve ever wondered about pressure cooking, Pressure Cooker White Wine Chicken Thighs are the perfect place to start. This meal is simple, delicious, and can put dinner on the table in a matter of minutes. You’ll be amazed at the incredible flavor, the fall off the bone deliciousness, and the minuscule amount of effort it takes to whip up this incredible entree. And I’ll be right here step by step to talk you through the whole thing! You got this!

Here’s all you’ll need: butter, mushrooms, chicken thighs, salt and pepper, Italian seasoning, paprika, flour, chicken broth, white wine, and green onions.

Pressure Cooker White Wine Chicken Thighs ingredients list

Here goes nothing! Select the sauté setting on a 6-qt electric pressure cooker and adjust the temperature to medium heat. Add 2 tablespoons of butter to the pot. Once the butter is melted, and hot, add the mushrooms and cook until they’re nice and tender (about 5 minutes). Remove the mushrooms with a slotted spoon and set them aside.

Mushrooms cooking in butter in the inner pot of a pressure cooker.

Next we’re going to make a tasty little homemade rub to amp up the flavor of these wonderful White Wine Chicken Thighs. Mix together the salt, pepper, Italian seasoning and paprika in a small dish. Sprinkle the seasonings over both sides of the chicken thighs. Place the flour in a ziplock bag, add the chicken, a few pieces at a time, and shake to coat. Of course make sure the bag is closed while you’re doing the shaking. I told ya I’d get ya through this!

Heat another 2 tablespoons of butter in the pressure cooker pot and brown the chicken on both sides. You’ll probably need to do 2 or 3 batches to do this and you can add more butter if needed. Don’t worry about cooking the chicken all the way through, we just want create a little bit of sear on the outside.

Chicken thighs are nice to use because they are very affordable (who doesn’t love that?). They’re also naturally more flavorful than chicken breasts.

Chicken thighs seared in butter in an pressure cooker on the saute setting.

Would you believe me if I told you that the hard parts over? Remove the chicken from the pressure cooker and set aside. Add the broth and wine to the cooker and turn up the temperature to medium-high heat. Cook for 2-3 minutes, scraping the bottom of the pan to loosen the browned bits. We want all that incredible flavor!! We used Cavit Riesling. Of course you can use the white wine of your choosing, swap out with a white cooking wine from the grocery store, or even sub in additional chicken broth in a pinch. The key to cooking with wine is to use a wine that you would normally drink.

Adding liquid is the MOST important step to pressure cooking! The liquid will create the steam which builds the pressure. Simply put, no liquid, no pressure. So you must add liquid to every pressure cooking recipe in order for it to work. Check out our full review of the Cosori Premium 6-Quart Pressure Cooker here!

Return the chicken to the pot, cover with the mushrooms and green onion. Secure the lid to the locked position and ensure the pressure valve is closed.

Chicken thighs covered with mushrooms and green onion inside a pressure cooker.

Select the manual temperature setting and adjust it to the highest heat level. Set the timer for 10 minutes and now you can relax! When the meat is finished cooking, allow the pressure to release naturally for 10 minutes, then use the quick release valve to release the remaining pressure (always be sure to follow the manufacturer’s directions as that steam can be HOT!!)

Cosori 6 quart pressure cooker on manual setting. High heat temperate selected

And voila! Your very first (or maybe your 100th) gourmet pressure cooked meal. Pair White Wine Chicken Thighs with smashed potatoes, a nice veggie side like peas and carrots, and crusty bread to sop up some of that mouth watering sauce and you’ve got yourself a wow-worthy meal! Are you hooked on pressure cooking yet?!? Try our Pressure Cooker Cheddar Bacon Beer Dip or Pressure Cooker Beef Brisket next!

Pressure Cooker White Wine Chicken Thighs

March 26, 2019
: 6 servings
: Easy

By:

Ingredients
  • 4 tablespoons butter, divided
  • 8 oz sliced fresh mushrooms
  • 6 bone-in chicken thighs, skin removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon paprika
  • 1/3 cup all-purpose flour
  • 1/2 cup chicken broth
  • 1/2 cup white wine
  • 3 green onions, thinly sliced
Directions
  • Step 1 Select the sauté setting on a 6-qt electric pressure cooker and adjust the temperature to medium heat. Add 2 tablespoons of butter to the pot. Once the butter is melted, add the mushrooms and cook until tender (about 5 minutes). Remove the mushrooms with a slotted spoon and set aside.
  • Step 2 Mix together the salt, pepper, Italian seasoning and paprika in a small dish. Sprinkle the seasonings over both sides of the chicken thighs. Place the flour in a ziplock bag, add the chicken, a few pieces at a time, and shake to coat.
  • Step 3 Heat another 2 tablespoons of butter in the pressure cooker pot and brown the chicken, in batches, on both sides. Add more butter if needed. Do not cook chicken all the way through.
  • Step 4 Remove the chicken from the pressure cooker and set aside. Add the broth and wine to the cooker and turn up the temperature to medium-high heat. Cook for 2-3 minutes, scraping the bottom of the pan to loosen the browned bits.
  • Step 5 Return the chicken to the pot, cover with the mushrooms and green onion. Secure the lid to the locked position and ensure the pressure valve is closed. Select the manual temperature setting and adjust it to the highest heat level. Set the timer for 10 minutes.
  • Step 6 When the meat is finished cooking, allow the pressure to release naturally for 10 minutes, then use the quick release valve to release the remaining pressure (always be sure to follow the manufacturer’s directions as that steam can be HOT!!) Serve with white wine sauce and enjoy!

We’d love to hear from you! Leave your comments and love down below!

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Meatball Sub Casserole

Meatball Sub Casserole

Looking for the ultimate party food to feed a hungry crowd? Or maybe you just need a new and exciting weeknight family dinner recipe? Well Meatball Sub Casserole is kinda both! This easy oven meal is savory and SO delicious. If you’re a meatball sub […]

Quick and Easy Loaded Totchos

Quick and Easy Loaded Totchos

What happens when you combine tater tots and nachos??? You get Totchos!!! Our all new Quick and Easy Loaded Totchos recipe are the perfect way to celebrate Cinco de Mayo. This delicious spinoff recipe swaps tater tots for tortilla chips and then smothers them with all […]

Creamy Macaroni and Cheese

Creamy Macaroni and Cheese

I’ve been making this Creamy Macaroni and Cheese recipe for about 10 years now and it’s literally THE BEST!!  It’s so good in fact that it’s the ONLY mac and cheese recipe that gets made in our house! My hubby went to college at Penn State and we love this recipe because it reminds us of the macaroni and cheese served at The Corner Room in State College. He was obsessed with trying to duplicate their recipe and I stumbled across this one in a cookbook that looked pretty darn close. Boy was it right on point! The sauce is everything you want, thick, creamy and loaded with cheddar flavor. This classic macaroni and cheese recipe is made from scratch and easy to make. One bite and you’ll see why it’s our favorite!

Here’s all you’ll need: elbow macaroni, butter, flour, milk, sour cream, Velveeta cheese, Parmesan cheese, salt, pepper, ground mustard, and cheddar cheese.

Creamy Macaroni and Cheese ingredients

Start by cooking the elbow noodles according to package directions. Drain and set aside. Meanwhile, melt the butter in a medium saucepan. Once it’s completely melted, stir in the flour to form a paste. This will act as the base for that rich and creamy sauce!

Combine melted butter and flour to form a paste.

Gradually add the milk half a cup at a time and stir until smooth. I’ll add half a cup and stir until it starts to thicken slightly before adding more liquid.

Gradually add the milk half a cup at a time and stir until smooth.

Bring to a boil over medium heat and continue to stir until thickened, and I mean REALLY thick. Like pudding thick. This is the stick to your ribs kind of macaroni and cheese that we all know and love! It is doesn’t full on boil, that’s fine as long as it’s a nice, creamy consistency.

Bring to a boil over medium heat and continue to stir until thickened.

Next reduce the heat and stir in the sour cream, Velveeta cheese, Parmesan cheese, salt, pepper, and ground mustard until smooth. Continue to stir until the cheese is completely melted.

Reduce the heat and stir in the sour cream, Velveeta cheese, Parmesan cheese, salt, pepper, and ground mustard until smooth.

Lightly spray a casserole dish with nonstick cooking spray. Add the elbow noodles to the dish and toss with cheddar cheese. If you’re a fan of the crispy, cheesy top on your macaroni and cheese, then only add one cup of cheese during this step. Then top the casserole with the remaining cheese. We like to mix it up in our house!

Stir in the cheese sauce. This is NOT your blue box powdered cheese sauce! (not that there’s anything wrong with that)

Lightly fold in the sauce until every single inch of elbow noodles are covered in cheesy goodness!!! Bake uncovered in a 350 degree preheated oven for 35-40 minutes. The sauce will be nice and bubbly!

Grab yourself a fork and dive right in! The leftovers reheat wonderfully too…..if there are any!

Creamy Macaroni and Cheese

Creamy Macaroni and Cheese

February 28, 2018
: 6
: Easy

By:

Ingredients
  • 2 cups uncooked elbow macaroni
  • 1/2 cup butter
  • 1/2 cup flour
  • 1-1/2 milk
  • 1 cup (8 ounces) sour cream
  • 8 ounces Velveeta cheese, cubed
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon pepper
  • 2 cups shredded cheddar cheese
Directions
  • Step 1 Cook noodles according to package directions. Drain pasta and set aside.
  • Step 2 Melt the butter in a medium saucepan. Stir in the flour to form a paste.
  • Step 3 Gradually add the milk, half a cup at a time. Boil over medium heat, continually stirring for about 2 minutes or until the sauce thickens.
  • Step 4 Reduce the heat and stir in the sour cream, Velveeta cheese, Parmesan cheese, salt, pepper, and ground mustard until smooth. Stir until the cheese is melted.
  • Step 5 Lightly spray a casserole dish with nonstick cooking spray. Add the elbow noodles to the dish and toss with cheddar cheese.
  • Step 6 Pour the cheese sauce over the noodles. Lightly fold in the sauce until the noodles are completely covered.
  • Step 7 Bake uncovered in a 350 degree preheated oven for 35-40 minutes. Enjoy!!

We’d love to hear from you! Leave us your comments and love down below!