Pioneer Woman Pulled Chicken Instant Pot Food

INSTANT POT PULLED CHICKEN

Steps:

• Combine the tomato sauce, 1/2 cup water, the chiles, tortilla and 1/4 cup cilantro in a blender. Add the chili powder, cumin, sugar, 1/4 teaspoon salt and a few grinds of pepper; blend until smooth.
• Rub the bottom of an Instant Pot insert with the vegetable oil. Add the chicken breasts to the Instant Pot along with the pureed sauce. Stir to combine. Put on the lid, making sure the steam valve is in the sealing position, and set to cook on high pressure for 8 minutes. When the time is up, press the cancel button and let the steam release naturally, 10 to 15 minutes. (You can also cook frozen chicken breasts in an Instant Pot: Rinse the chicken briefly under cool water and cook on high pressure for 12 minutes.) Remove the lid and transfer the chicken to a bowl.
• Set the pot to sauté at high heat. Bring the sauce to a simmer. Break the chicken into large chunks with two forks and return to the sauce; stir to coat. Simmer, stirring to prevent sticking, until the sauce thickens, about 8 minutes. Turn off the Instant Pot. When the sauce stops bubbling, stir in the chopped cilantro and a squeeze of lime juice; season with salt and pepper. Serve the chicken on buns with lime wedges.

BBQ CHICKEN BAKED POTATOES

Steps:

• For the chicken: Add the chicken, BBQ sauce, honey, vinegar, salt, chipotles, garlic and onion to a multi-cooker along with 1/4 cup of water and toss to combine. Cover and position the vent to Sealing. Set to pressure cook on high and set the timer to 12 minutes.
• When the time is up, quick-release the steam, then remove the lid. Remove the chicken to a large bowl and shred with 2 forks. Add the sauce to the meat in 1/4-cup increments until it has become saucy but not soupy. Reserve the remaining sauce for serving or freeze for future use (see Cook's Note).
• For the potatoes: Preheat the oven to 400 degrees F.
• Prick each potato all over with a fork. Rub vegetable oil on each potato and bake on a baking sheet for 1 hour. Slice the potatoes lengthwise three-quarters of the way through. Add 2 cups chicken, 1/2 cup sour cream, 1/2 cup Cheddar, 1/4 cup green onion and drizzle of reserved sauce to each potato. Serve immediately.

TEX-MEX PULLED CHICKEN

Steps:

• Position an oven rack 5 to 6 inches below the broiler element and preheat the broiler on high.
• Add the tomatoes, jalapenos, onion and bell peppers to a baking sheet, drizzle with the olive oil, sprinkle with the oregano, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss everything together to get it all coated with the oil and spices. Push it to one side of the baking sheet. Lay the chicken flat on the other side and season it with salt and pepper.
• Broil for 5 minutes. Flip the chicken and vegetables and return to the broiler until the chicken is cooked through and the vegetables are softened and charred, about 5 more minutes.
• Wrap the tortillas in kitchen paper and heat in the microwave for 30 seconds Remove, unwrap and put on a platter.
• Shred the chicken. Spoon the roasted vegetables into a blender with any juices from the baking sheet and blend until smooth. Toss 1 cup of the sauce with the chicken. Squeeze the juice of 1 lime over it. Put the remaining sauce in a bowl to serve on the side.
• Serve with the warm tortillas, salsa, sour cream, crumbled cotija cheese, lime wedges and cilantro.

INSTANT POT CHICKEN BREAST

Steps:

• In a small bowl, combine the salt, lemon pepper, paprika and dried thyme. Season both sides of the chicken breasts all over with the spice mixture.
• Set your Instant Pot to the sauté setting and let the insert heat until hot, 2 to 3 minutes. Add 1 tablespoon of olive oil to the base of the pot, then two of the chicken breasts. Sear until lightly golden on one side, about 3 minutes. Flip and sear the other side, about 2 more minutes. Remove the breasts to a plate. Add the remaining 1 tablespoon of olive oil and repeat with the remaining two breasts, then transfer to the plate. Turn off the Instant Pot.
• Add the chicken stock and scrape the brown bits from the bottom with a wooden spoon. Place the trivet into the Instant Pot and arrange all 4 breasts over top.
• Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select high pressure and set the timer for 4 minutes. When timer is up, let the pressure naturally for 4 minutes, then manually release the remaining pressure. Remove the chicken and transfer to a plate.
• Remove the trivet from the Instant Pot and return it to the sauté function. In a small bowl, whisk together 2 tablespoons of water with 1 tablespoon of cornstarch. Add this to the pot and cook, whisking occasionally, until the mixture comes to a boil. Let simmer, whisking frequently, for 1 minute, until thickened.
• Serve the chicken with a drizzle of the sauce.

INSTANT POT HAWAIIAN PULLED CHICKEN SANDWICHES

Steps:

• Make the chicken: Season the chicken with the chili powder and a generous pinch each of salt and black pepper. Set an Instant Pot to saute at high heat. When the display indicates ?hot,? add the olive oil. Working in batches, add the chicken and cook, turning, until browned, about 3 minutes; transfer to a plate. Add the red onion and garlic to the pot and cook, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon, until the onion is tender, about 5 minutes. Cancel the saute setting.
• Return the chicken to the pot. Whisk the pineapple preserves, 2 tablespoons mustard, the cayenne and 1 cup water in a small bowl; pour over the chicken and stir to combine. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 6 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure. Transfer the chicken to a plate and shred the meat into large chunks with 2 forks.
• Set the cooker to saute at high heat. Bring the sauce to a simmer and cook until reduced by about half, about 8 minutes. Return the chicken to the pot and stir to coat. Continue to cook, stirring occasionally, until almost all the sauce is absorbed, about 10 minutes. Stir in the remaining 2 teaspoons mustard and the vinegar; season with salt and black pepper.
• Meanwhile, make the slaw: Toss the coleslaw mix and bell pepper with 1/2 teaspoon salt and a few grinds of black pepper. Let stand 5 minutes. Add the coconut, scallion, cilantro, mayonnaise and vinegar and toss to coat. Season with salt and black pepper.
• Divide the chicken among the buns and top with some of the slaw. Serve with vegetable chips.