chicken

Ingredients 1-2 pounds chicken wings & drumettes (frozen) ½ cup (125ml) BBQ Sauce Instructions Pour 1 cup cold water in Instant Pot Pressure Cooker. Place a steamer basket in Instant Pot and add chicken wings. Close lid and pressure cook at High Pressure for 5 minutes + full natural release. While Instant Pot is naturally releasing, preheat oven to 450°F. Remove wings and pat them dry with paper towels.

Ingredients 2 pounds boneless chicken breast 1 packet ranch seasoning 8 oz cream cheese ½ cup water 1 cup cheddar cheese Optional: 6-8 slices cooked bacon Instructions Put in chicken, water, seasoning, and cream cheese. Cook on high for 15 minutes with a quick release. Leave the instant pot on low. Pull the chicken out and shred it.

Ingredients 1 lb chicken tenders (thawed) 3 cups frozen peas and carrots 1 8 oz block cream cheese 4 cups chicken broth 1 cup water 1 lb rotini pasta, uncooked 2 cans cream of chicken soup 2 pkg Italian Dressing Mix Instructions Add the chicken broth, water and pasta to the Instant Pot insert. Pour the cream of chicken soup on top of the pasta.

Ingredients 1 tbsp canola oil 2 cloves garlic, minced 2 cups of broccoli florets 1 bell pepper, diced 1 lb chicken breasts, cut into 1” cubes ½ cup cashews ground pepper ½ cup soy sauce 2 tbsp honey 2 tsp sesame oil Instructions Heat the canola oil in a skillet over medium-high heat. Add the garlic, broccoli, and bell pepper. Cook until soft, roughly 5 minutes. Add the diced chicken and cook until golden and cooked through, roughly 8 minutes.

Ingredients 2 pounds boneless chicken breast ¾ cup BBQ sauce 4 oz cream cheese 1 cup water Tortilla shells or hamburger buns Topping: Coleslaw Instructions Put the water and chicken in the pot. Cover, press manual and set the timer to 12 minutes. When the pressure cooker time is up do a quick release by moving the valve to “venting.” Remove the chicken and shred it.

Ingredients 1.5 - 2 lbs chicken breast 2 tablespoons butter 4 cups chicken broth 1 cup pesto (I used Costco’s Kirkland brand Basil Pesto) 1 lb rotini pasta 1 teaspoon Italian seasoning 6 oz shredded Parmesan cheese ( or Italian blend ) Instructions Turn the Instant Pot to saute and melt the butter. Dice the chicken into roughly 1 inch cubes.

Ingredients 3-4 boneless, skinless chicken breasts (1.5 - 2.5 lbs) ½ cup honey 1/3 cup soy sauce 1/3 cup onion, diced ¼ cup ketchup 2 tbsp vegetable oil 4 minced garlic cloves (3-4 tsps of already minced garlic from a jar) ½ tsp salt ¼ tsp pepper ¼ cup water 3 tsp cornstarch Optional: Quinoa, rice, and/or vegetables.

Ingredients 1 to 1.5 lbs of boneless chicken breasts 1 cup of chicken stock 2 cups water 1 packet ranch seasoning 8 oz cream cheese 16 oz pasta 4 oz of shredded cheese ( Mexican cheese blend or cheddar blend ) ¼ - ½ cup of hot wing sauce ( depending on how strong you want it ) Instructions Add the chicken and chicken stock into the Instant Pot.

Ingredients 4 boneless skinless chicken breasts 1 cup chicken broth 1 teaspoon garlic powder 1 teaspoon Italian seasoning ¼ teaspoon salt ¼ teaspoon black pepper 1/3 cup heavy cream 1/3 cup roasted red ( and/or yellow ) peppers 1 ½ tablespoons corn starch 1 tablespoon basil pesto Instructions Place chicken breasts in the Instant Pot. Add broth and sprinkle the chicken with garlic, Italian seasoning, salt and pepper.

Ingredients 1-3 lbs chicken, frozen 1 cup of chicken stock Instructions Add the stock and chicken to the pot. Set the Instant Pot timer to 20 minutes on high. When the timer goes off do a quick release. Notes All chicken was over 200 degrees and very easy to shred. I normally buy the 10 lb bags of Foster Farms frozen chicken at Costco and do three at a time.