CUBED CHICKEN RECIPES RECIPES

Steps:

• Combine 1 1/4 cups water, cream of chicken soup, Au Jus mix and French onion soup together in Instant pot. Mix well.
• Add cubed steak to the pot.
• Attach lid and turn valve to “Sealing” position. Set MANUAL or PRESSURE COOKto 20 mins.
• Once it beeps (notifying you that it's ready) turn valve to “venting”. This is also known as the “quick release” The steam will be very hot so be careful when doing this. Do not remove lid until the steam has fully stopped.
• Remove lid. Remove steak from the pan. Turn OFF the instant pot.
• In a small bowl or cup, combine ¼ cup water and cornstarch to create a “slurry”. Pour mixture into grave mixture and whisk well.
• Put steaks back into gravy mixture. Attach lid and leave the instant pot turned off. Keep warm until ready to serve.

Steps:

• Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker. Stir well. Cook for at least 3 hours and up to 5 hours on low. If it’s more convenient, you can let the slow cooker switch to warm after 5 hours. The dish will hold on warm for about another 3 hours before the chicken starts to become quite dry.
• Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onion and avocado.