INSTANT POT PEPPER JACK CHICKEN
Instant Pot Pepper Jack Chicken is a delicious adaptation of our VERY popular Crock Pot Pepper Jack Chicken recipe. This low carb recipe is the perfect flavor-packed one-pot meal!
Provided by Cris
Categories Main Dish
Number Of Ingredients 11
Steps:
- Place chicken in the bottom of a 6 quart electric pressure cooker.
- Season chicken with garlic, cumin and salt and pepper.
- Add green beans, peppers, mushrooms, butter and broth.
- Seal the lid, close the vent and set the electric pressure cooker to cook under high pressure for 10 minutes.
- Quick release if desired.
- Remove chicken and shred with two forks or in a mixer. Then return to pot and stir well.
- Layer cheese over top and wait a few minutes for the cheese to melt.
- Once cheese melts (1-2 minutes) serve in bowls.
INSTANT POT® PEPPER CHICKEN
Received an Instant Pot® for Christmas and used the ingredients I had on hand... it turned out to be one of our favorite meals! Serve over rice.
Provided by Carla nicole
Categories Everyday Cooking Instant Pot¨ Main Dishes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Place chicken in the Instant Pot® and cook for 10 minutes on the 'Manual' setting. Release pressure naturally according to manufacturer's instructions.
- Set the pot to 'Saute' and add green bell peppers, yellow onion, soy sauce, brown sugar, honey, garlic, and black pepper. Cook until most liquid is evaporated, vegetables are soft, and chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 233.8 calories, Carbohydrate 21.2 g, Cholesterol 52.8 mg, Fat 9.4 g, Fiber 1.4 g, Protein 16.7 g, SaturatedFat 2.6 g, Sodium 1252.5 mg, Sugar 17 g
INSTANT POT DR. PEPPER CHICKEN
With only 4 ingredients this chicken is super fast and easy! It has amazing flavor because of the Dr. Pepper and Sweet Baby Rays BBQ Sauce.
Provided by 365 Days of Slow and Pressure Cooking
Categories Chicken
Time 22m
Number Of Ingredients 4
Steps:
- Pour 1 cup of Dr. Pepper into bottom of Instant Pot.
- Add chicken into bottom of Instant Pot.
- In a bowl whisk together 1 cup of Dr. Pepper and 2 cups of BBQ sauce. Pour half of the mixture over the chicken and save the other half for later.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes for fresh chicken or 15 minutes for frozen chicken. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
- Use tongs to remove the chicken pieces and place on a cutting board. Shred the chicken.
- Place the chicken in a clean bowl. Sprinkle in the garlic salt. Drizzle in the remaining BBQ sauce mixture. Toss well. If it is a little dry add in some of the liquid from the Instant Pot.
- Serve and enjoy!
- Pour 1 cup of Dr. Pepper into bottom of slow cooker.
- Add chicken into bottom of slow cooker.
- In a bowl whisk together 1 cup of Dr. Pepper and 2 cups of BBQ sauce. Pour half of the mixture over the chicken and save the other half for later.
- Cover and cook on low for 4-6 hours.
- Use tongs to remove the chicken pieces and place on a cutting board. Shred the chicken.
- Place the chicken in a clean bowl. Sprinkle in the garlic salt. Drizzle in the remaining BBQ sauce mixture. Toss well. If it is a little dry add in some of the liquid from the slow cooker.
- Serve and enjoy!
Nutrition Facts : Calories 338 calories, Sugar 22.5 g, Sodium 572.9 mg, Fat 8.1 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 26.4 g, Fiber 0.6 g, Protein 37.6 g, Cholesterol 177.6 mg
INSTANT POT THAI GREEN CURRY CHICKEN
Taken from paintthekitchenred.com. Can turn out a bit spicy depending on the curry paste you choose. I recommend Mae Ploy.
Provided by Da Huz
Categories Thai
Time 35m
Yield 8 , 8 serving(s)
Number Of Ingredients 16
Steps:
- In your instant pot, saute curry paste with spices for 30 seconds, until fragrant.
- Add onion and saute a couple of minutes.
- And coconut milk, chicken, broth, fish sauce, and lime juice. Seal cooker, bring to pressure, and cook 4 minutes.
- Do a quick release. Add bell pepper, zucchini, green beans, and bamboo shoots. Saute for about 5 minutes or until veggies reach your desired level of tenderness.
- Add lime leaves and basil and serve with rice.
Nutrition Facts : Calories 431.4, Fat 32.2, SaturatedFat 21.9, Cholesterol 72.6, Sodium 491.7, Carbohydrate 10.7, Fiber 2.6, Sugar 4.2, Protein 28.7
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