Pressure Cooker Shredded Chicken BBQ

Super easy to make for a large crowd.

Place 3-5 lbs of boneless Chicken breasts in Insta-Pot

Add 1 cup canned chicken broth or 1 cup of water and either one bouillon cube or 1 cup water and one tablespoon "Better than Bouillon" Chicken base (this is what I use).

Manual Cook high 18 minutes, fast steam removal and shred.  Pour favorite BBQ sauce over it and mix well.

If making this for a crowd, repeat recipe for a second batch and then place all shredded chicken in a Crock-pot to keep warm.

Pressure Cooker - Chicken and Dressing

Amazon put the Instant Pot Pressure Cooker on sale for Prime Day for $69.99 and I just had to order it.  I had been watching this for a few months after reading all the rave reviews on a  few message boards I read and saw the over 8000 5 star ratings on Amazon.We made our first meal in it last night and it was a total winner.  Four frozen chicken breasts straight from freezer to plate and in our bellies in 50 minutes.I used the recipe below.  Next time I will season the chicken as it goes into the pot and prepare chicken gravy to go with it, bit other than that it was very good and we will do it again soon.  Updated: We have repeated this recipe three times now and each time it has been equally yummy!

4 large frozen chicken breasts
1 cup chicken broth
1 large can (23 oz) Cream of Chicken soup (or two small cans)
1 bag of cornbread stuffing (14 oz)

You place the chicken breasts (stacking them in the bottom of the pressure cooker over lapping them as needed) and add 1 cup of chicken broth. Set the vent to “seal” and press the manual button for 14 minutes. Once it’s does, do a quick release on the valve and wait for all the steam to release before opening the unit. Press the cancel button to turn off the unit.

Check to make sure the chicken is fully cooked. There will be a lot of liquid at the bottom. You will need this liquid for the cornbread stuffing.  Open the bag of cornbread stuffing and place it directly over the top of the chicken breasts (leave all that liquid in there). Pour the cream of chicken soup over the stuffing, covering it completely.  Replace the lid and set the manual button for another 4 minutes. This will allow you to heat the stuffing.  The machine won’t pressure cook again because the stuffing is soaking up all of the hot juices.  It’s only heating the process.  When it’s done, check the quick release the valve to release any pressure before opening the lid. Mix all of the ingredients together. When you mix it all together you will notice the chicken start to shred with very little effort. Serve it immediately and enjoy!

Recipe from:  http://www.isavea2z.com/instant-pot-chicken-and-stuffing-recipe/

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Crispy Chicken

From:  LilLuna.com

Ingredients

• 3 large chicken breasts
• 2-3 cups Panko bread crumbs
• ¾ cup flour
• ½ tsp salt
• ½ cup milk
• 6 TB olive oil
• 1 - 12 oz package farfalle noodles

Sauce

• 8 oz cream cheese
• 1 tsp Italian seasoning
• ¼ tsp granulated garlic
• ½ tsp oregano
• ¼ tsp seasoned salt
• 1 tsp chicken bullion granules
• 1 TB butter
• 1 can cream of chicken
• 1 cup chicken broth
• ½ cup milk

 

Instructions

1. Combine ½ tsp salt and ¾ cup flour in a bowl/pie pan (we use the pie pan because it's easy for dipping the breasts in) and set aside.
2. Prepare for the breading process by putting the crumbs, flour and milk each into their separate bowls or pie/bread pans. Set aside.
3. Place chicken in a gallon sized ziplock bag. Pound the chicken flat with a meat mallet. Remove chicken and slice each breast in half.
4. Dip your chicken in the flour, covering all sides. Lay onto a small cookie sheet and set in freezer for about 5 minutes.
5. Start cooking your pasta according to box directions.
6. Place oil in skillet on medium heat.
7. Remove chicken from the freezer and place into the bowl/pie pan of milk and then into the crumbs. Carefully add chicken to the oil and cook on both sides until golden brown (about 3-5 minutes each). Add more olive oil as needed.
8. Reduce heat and cover pan. Let the chicken cook through for an additional 5-7 minutes, being careful not to burn bottoms.
9. When your chicken has been cooked through, remove from heat, and cover with tin foil.
10. In a small bowl, microwave 8 oz of cream cheese for 30 seconds. Add italian seasoning, garlic, oregano, salt and bullion and stir to combine.
11. In your skillet, melt 1 TB butter. Add 1 can of cream of chicken, chicken broth, milk and seasoned cream cheese. Whisk over medium heat until it starts to bubble. Let cook for about 2 minutes. Pour noodles into sauce and mix until well coated.
12. Cut your chicken into strips and place over your cooked pasta and sauce. ENJOY!

White Chicken Chili

From SparkRecipes.comThis chili is packed with flavor and fiber. Make a big batch for a crowd or freeze it in single-serving containers for up to four months.

Ingredients

1 T olive oil

2 lbs (32 oz) chicken breasts, boneless and skinless, diced into 1-inch cubes

1 onion, diced

3 cloves garlic, grated

1 t salt

1 t ground cumin

1/2 t chili powder

1/8 t cloves, ground

1/8 t cayenne pepper

4 (15.5 oz cans) cannellini (white kidney) beans, drained and rinsed

28 oz chicken stock, low sodium

2 c corn, frozen

2 (4 oz cans) green chilis

1 lime

3/4 c low fat, shredded Monterrey jack cheese

Heat oil in a heavy saucepan over medium heat. Add chicken and onion. Cook until chicken is no longer pink, about 5-7 minutes. Add garlic cloves and spices, continue to cook for 1-2 minutes. Add beans and stock. Stir and simmer for 25 minutes. Add corn and green chilies, continue to simmer for 5 minutes. Remove from heat and squeeze lime into chili. Serve with 1 tablespoon of cheese per cup of soup.If you prefer a thicker chili, puree 1/4 of the soup before you add the corn.

Pressure Cooker: (InstaPot) Soup setting for 20 minutes, then let simmer:Heat oil in a heavy saucepan over medium heat. Add chicken and onion. Cook until chicken is no longer pink, about 5-7 minutes. Add garlic cloves and spices, continue to cook for 1-2 minutes. Add beans and stock. Stir, Add corn and green chilis , InstaPot) Soup setting for 20 minutes, then let simmer. When ready to serve, remove from heat and squeeze lime into chili. Serve with 1 tablespoon of cheese per cup of soup.

If you prefer a thicker chili, puree 1/4 of the soup before you add the corn.

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