My Instant Pot has been a huge life saver for me. The biggest reason is because of this super fast frozen chicken method. It turns out fork tender every single time!
2 lbs frozen chicken
1/2 chicken broth (or water if you don’t have it on hand)
Salt and pepper
Spray the Instant Pot insert with cooking oil.
Place the chicken in the pot, season generously with salt and pepper
Pour 1/2 cup chicken broth (or water) around the sides of the chicken in the pot.
Place the lid on the pot and set to the lock or seal position.
Turn the Instant Pot to the manual setting for 12 minutes. If the chicken is not frozen, 8 minutes will work.
Press the manual button to start the cooking process.
When the timer goes off and the chicken is cooked, the pressure may be released manually by carefully turning the valve on top of the Instant Pot to the venting position, or what I do is allow the pressure to naturally release for about 10-15 minutes before removing lid.
Remove chicken from the pot, shred or chop and use as needed.
I am ready for Fall around here. Summer was a blast, but I’m ready for cooler temps and Halloween 🙂 Soups are my go to in the Fall, and this one has become a new favorite. This Instant Pot/Pressure Cooker version is super yummy, and so quick and easy.
2 Tbs butter
1/2 cup chopped onion
6 cups peeled and cubed potatoes (if using red potatoes, I leave the skin on)
2 (14oz) cans chicken broth
1 tsp salt
1/2 tsp black pepper
1/8 tsp red pepper flakes
2 Tbs dried parsley
2 Tbs cornstarch
2 Tbs water
3 oz. cream cheese, cut into cubes
1-1 1/2 cups sharp shredded cheese
2 cups half and half
6 slices crispy cooked bacon, crumbled
Select Saute and add butter to the pot. When the butter is melted, add the onion and cook until the onion is tender, about 5 minutes. Add 1 can of chicken broth, salt, pepper, red pepper flakes, and parsley to onions.
Put the steamer basket in the pressure cooker pot. Add the diced potatoes. Lock the lid in place, and select high pressure for 4 minutes cook time and start. When the timer goes off, wait 5 minutes then do a quick pressure release. Remove the potatoes and steamer basket from the pot.
In a small bowl, dissolve cornstarch in 2 tablespoons water. Select simmer and add the cornstarch mixture to the pot, stirring constantly. Add cream cheese and shredded cheese. Stir until the cheese is melted. Add the remaining can of chicken broth, half and half, crumbled bacon, and potatoes. Heat through but do not bring to a boil. Garnish with chopped green onions. Serve and enjoy!
Brown rice has always been a struggle for me, it takes forever to make in a regular sauce pan, and then after all that cooking time, it still tasted crunchy.
I heard about the new pressure cooker method, and as soon as I got one of those magical pots, I tested brown rice first thing. It was AMAZING! Perfectly fluffy and delicious. This pilaf version is so good, because of the added flavor from the onions and garlic. I make a big batch often and serve it as the side to whatever we are having for dinner. So good.
2 tablespoons butter
1/2 cup finely diced onion
1/2 teaspoon salt
1 1/2 cups long grain brown rice
3 cloves garlic, finely minced
1 3/4 cups low-sodium chicken broth
Add the butter to the insert of the InstantPot and select the saute function. When the butter melts, add the onion and salt. Cook, and stir often, until the onions is starting to turn translucent, 2-3 minutes.
Add the rice and garlic and cook for 30-45 seconds, stirring constantly.
Stir in the chicken broth.
Secure the lid. Select Manual and decrease the time to 23 minutes.
After the cook time is over, let the pressure naturally release. Fluff the rice with a fork. Serve immediately.