1 teaspoon salt
1 ½ tablespoon Italian seasoning blend (oregano, basil, thyme)
2 teaspoons paprika
½ teaspoon white pepper
¼ cup olive oil, divided
2 cloves garlic, minced
1 cup chicken broth
½ cup (1 stick) butter
2 cups heavy cream
4 ounces (½ package) cream cheese, softened
1 cup finely grated Parmesan cheese
Mix together dry seasonings and toss together with the chicken.
Set the pressure cooker to “saute” until hot. In small batches, brown the chicken in olive oil. Set aside and keep warm.
When all of the chicken is browned, deglaze the bottom of the pressure cooker by adding the chicken broth and scraping the bottom with a wooden spoon.
Return the chicken to the electric pressure cooker and stir in the garlic.
Close and set the valve to sealing. Set the pressure cooker to manual or pressure cook for 3 minutes. After the cycle, perform a quick release.
Stir in the remaining ingredients until the cheese has melted.
Serve over rice or egg noodles. Garnish with black pepper, additional Parmesan and/or fresh basil if desired.
Source: Large Family Table
½ cup (1 stick) butter
2 cups heavy cream
4 ounces (½ package) cream cheese, softened
1 cup finely grated Parmesan cheese
Mix together dry seasonings and toss together with the chicken.
Set the pressure cooker to “saute” until hot. In small batches, brown the chicken in olive oil. Set aside and keep warm.
When all of the chicken is browned, deglaze the bottom of the pressure cooker by adding the chicken broth and scraping the bottom with a wooden spoon.
Return the chicken to the electric pressure cooker and stir in the garlic.
Close and set the valve to sealing. Set the pressure cooker to manual or pressure cook for 3 minutes. After the cycle, perform a quick release.
Stir in the remaining ingredients until the cheese has melted.
Serve over rice or egg noodles. Garnish with black pepper, additional Parmesan and/or fresh basil if desired.
Source: Large Family Table
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