Quick & Easy Instant Pot Chicken

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Quick Cooked Chicken

Ingredients:

  • 2-4 frozen chicken breasts
  • 1 cup of water
  • 2 Tbsp onion powder
  • 2 tsp garlic powder
  • salt and pepper, to taste

Instructions:

Place a trivet in the bottom of the pot. Arrange the frozen chicken breasts on the trivet, making sure pieces are not stuck together. Add the liquid over the chicken and sprinkle it with seasonings. Cover the lid on SEAL. PRESSURE COOK on HIGH for 12 minutes with KEEP WARM off. When done, allow the chicken to NATURAL RELEASE for 15 minutes. Remove the cooked chicken from pot. Shred it, chop it, slice it... prep it however you want! Quick Tip: Don't waste the chicken broth! Use it to make soup or to cook rice. 

Sources:

Easy Chicken Tinga

Ingredients:

  • 2-4 frozen chicken breasts
  • 10 oz can of Rotel
  • 1 Tbsp taco seasoning
  • salt and pepper, to taste

Instructions:

Add half of the can of Rotel to the bottom of the Instant Pot. Add the chicken to the Instant Pot; ensure frozen pieces are not stuck together. Add the remaining Rotel over the chicken and sprinkle with taco seasoning. Cover with the lid on SEAL. Set to PRESSURE COOK on HIGH for 12 minutes and turn off KEEP WARM. When done, allow the chicken to NATURAL RELEASE for 15 minutes. 

Carefully transfer the cooked chicken onto a medium bowl and shred to desired texture. Blend the remaining liquids to make a sauce. Season sauce with additional salt and pepper, to taste. 

Toss the shredded chicken with the sauce to coat. Serve with warm tortillas or as filling for tacos.

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