Ingredients
- 1 ½ lbs boneless chicken thighs
- 2 15 ounce can Great Northern Beans, rinsed and drained
- 4 ounce can Green chilies, chopped
- 1 small onion, chopped
- 1 green pepper
- 3 cloves garlic, chopped
- 4 cups chicken broth
- Juice of 1/2 lime
- 1 cup sour cream
- 2 teaspoons cumin
- 2 teaspoons salt
- 1 teaspoon coriander
- ¼ teaspoon cayenne pepper
- 1 teaspoon adobo
- 2TB olive oil
Instructions
- Season chicken with adobo
- Turn on “Sauté” function. Add oil, when it is hot add chicken and brown 2 minutes on each side. Remove and set aside
- Add onion, garlic and green pepper then sauté for 2- 3 minutes.
- Add the cumin, salt, cayenne pepper and coriander.
- Drain and rinse the can of Great Northern Beans. Dump the beans into the Instant Pot.
- Open the can of chopped green chilies and add to the Instant Pot. Do not drain.
- Add chicken thighs back into the pot.
- Add in the chicken broth, and lime juice. Give it a good stir to mix everything together.
- Place the lid on the Instant Pot and lock it in place. Make sure your knob is set to the sealing position.
- Press the Pressure Cook button on the Instant Pot. Make sure your Instant Pot is set to High Pressure. The display screen will show 12 minutes.
- When the timer is finished perform a quick release.
- Open the lid and remove the chicken.
- Using a potato masher or an immersion blender mash or blend ¼ to half the beans. We want to keep most of the beans in tact but thicken the chili.
- Add the sour cream and stir.
- Shred the chicken and add it back to the pot.
- Garnish with cilantro and serve.
Instant Pot Buffalo Chicken Meat Balls
Ingredients
- 1 lb Ground Chicken
- 4 oz Blue Cheese
- ¼ Cup Shredded Carrots
- ¼ Cup celery finely diced
- ¼ Cup onion shredded
- 1 Cup bread crumbs
- 1 Egg
- 1 Cup Buffalo Sauce
- ¼ Cup Water
- ½ Tsp Salt
- ¼ Tsp Black Pepper
- 1 Tsp Garlic Powder
- Blue Cheese Dressing
Directions
- Add chicken, seasoning, carrots, celery, onion and bread crumbs to a bowl and combine.
- Next add egg and combine.
- Use a spoon to measure your portion so every meatball is roughly the same size this will help it cook evenly. I like to use 2 tablespoons per ball.
- Place the measured meat mixture in your palm then place a few pieces of blue cheese in the center, then roll up your meatballs gently. Packing them tightly will lead to a tougher meatball.
- After all you meatballs are rolled. Add 1 cup Buffalo sauce and ¼ cup water to the instant pot. Cook your meatballs in the sauce/cooking liquid.
- Arrange the meatballs in a circular pattern around the pot. If you fill up the bottom layer with meatballs, go ahead and stack the second row gently on top.
- Depending on how big they are, pressure cook them for about 4-6 minutes with a 3 minute natural release.
- Remove meatballs and arrange on serving tray, poor remaining cooking liquid over the meatballs. Serve with a side of blue cheese.
This post was posted in Appetizers, Chicken
Hoisin Chicken Wings in the Instant Pot
Ingredients:
- 2 – 3 lbs of wings
- 1 Cup water
- ½ cup Hoisin Sauce
- 2 tablespoons Honey
- 2 teaspoons Soy Sauce
- 2 teaspoons Sesame Oil
Chicken Wings Directions
- Add 1 cup of water to the pressure cooker pot.
- If using frozen chicken wings, make sure they are not frozen in a block of ice. You should be able to separate them.
- Place the trivet with handles or steamer basket in the pot and stack the fresh or frozen wings directly onto it.
- Close the lid and make sure the valve points to seal.
- Press the Pressure Cook button and set the timer for 12 minutes for frozen chicken wings and 8 minutes for fresh chicken wings.
- Combine Hosion, Honey, Soy Sauce and Sesame Oil in a bowl and mix well.
- Put wings in bowl and add ½ cup of sauce and toss
- Remove wings and place under broiler for 5-6 minutes or until wings are crispy
- Garnish with sesame seeds and green onion (optional)
This post was posted in Appetizers, Chicken
Yum Yum Instant Pot Chicken & Rice Soup
Ingredients
- 2 tbsp. extra-virgin olive oil
- 1 small yellow onion, chopped
- 3 medium carrots, peeled and chopped
- 3 stalks celery, chopped
- 2 cloves garlic, minced
- 2 tsp. fresh thyme leaves
- 1 bay leaves (optional)
- 2 lb. boneless skinless chicken breasts (about 4)
- Kosher salt
- Freshly ground black pepper
- 4 c. low-sodium chicken broth
- 2 c. cold water
- 1/2 Cup Rice
Directions
- Turn Instant Pot to Sauté setting. Heat oil, then add onion, carrots, and celery. Cook, stirring occasionally, until vegetables are slightly tender, 6 to 8 minutes.
- Add garlic and thyme and cook until fragrant, 1 minute.
- Add bay leaves if using, then add chicken breasts and season generously with salt and pepper.
- Add broth, Rice and water and close lid. Set Instant Pot to Pressure Cook setting and set timer for 8 minutes, then Natural release 2 minutes.
- Carefully remove lid and use tongs to remove chicken breasts onto a plate or cutting board, then shred chicken, then return chicken to pot.
- Remove bay leaves. Return chicken to pot and season with salt and pepper.
Simple BBQ Chicken in the Instant Pot
Instant Pot BBQ Chicken
Servings 6 people
Ingredients
BBQ Chicken
- 4-6 Skin on Chicken Drum Sticks
- 4-6 Skin on Bone In Chicken Thighs
- 1 1/2 Cup Water
- 1/2 Cup BBQ Sauce
- 1/3 Cup BBQ Season Blend
BBQ Season Blend
- 1 TBSP Cumin Powder
- 1 TBSP Garlic Powder
- 1 TBSP Paprika
- 1 TBSP Chili Powder
- 1 TBSP Brown Sugar
- 2 TBSP Kosher Salt
- 1 tsp Cayenne Powder
- 1 tsp Black Pepper
- 1 tsp White Pepper
- 1 tsp Mustard Powder
Instructions
BBQ Season Blend
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Take all the seasoning and mix together in a bowl until well combined.
Instant Pot BBQ Chicken
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Coat chicken on both sides with BBQ season blend.
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Add water to the Instant Pot.
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Place chicken into the Instant Pot, put the lid on, and turn the valve to seal. Push “Pressure Cook” and set time to 14 Minutes.
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When the cook cycle completes and the timer beeps, perform a natural release for 5 minutes.
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After 5 minutes has gone by remove the lid and place chicken on a tray. and brush with BBQ sauce. From here there are two options. Option 1 place chicken under broiler for 3-4 minutes to crisp skin and caramelize sauce. Option 2 place on your grill on low heat for 5 minutes or until crisp skin and caramelize sauce.
Darn Delicious Instant Pot BBQ Coca-Cola Chicken
Ingredients Chicken
- 1 Can Coca-Cola
- 2 tablespoon apple cider vinegar
- 3 – 4 halved boneless, skinless chicken breasts (about 3lbs)
- 1 Onion Halved
- 2 garlic Cloves
- 2 cups BBQ Sauce
Ingredients Dry Rub
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 2 tablespoons kosher salt
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon mustard powder
Directions
- Place coca-cola, apple cider vinegar, onion and garlic into the Instant Pot inner pot. Stir.
- For Dry Rub combine spices and mix well together then sprinkle generously top of chicken.
- Add the chicken breasts.
- Add the lid and turn valve to sealing, and select Manual (or Pressure Cook), high pressure for 8 minutes. It will take about 7-10 minutes to come to pressure and start counting down.
- Once the cook time is over, turn the Instant Pot off and let the pressure release naturally for 2 minutes (i.e., don’t touch it!).
- Open the lid, remove garlic, onion and a half cup of liquid and discard.
- Remove and shred the chicken breasts.
- Add BBQ Sauce to instant pot and stir.
- Add shredded chicken to instant pot and mix together to cover chicken with sauce. To freeze, let cool to room temperature before placing in freezer bags.
- Serve on buns