IP CHICKEN RECIPES

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CHICKEN TERIYAKI – INSTANT POT RECIPES



Chicken Teriyaki – Instant Pot Recipes image

This version is the island version of Teriyaki. It is great served over rice and with a pasta salad or great served in a roll as a sandwich.

Provided by Cooking Under Pressure Cookbook by Matt Pelton

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 7

1/4 cup canola oil
2-3 lbs boneless skinless chicken thighs (with fat trimmed)
1 cup teriyaki sauce (I prefer Mr. Yoshidas)
1/2 cup barbecue sauce (I used Sweet Baby Ray’s Original)
2 tsp liquid smoke mesquite
1/2 cup crushed pineapple
1/4 cup Water

Steps:

  • Begin by adding the oil to the Instant Pot and setting it to sauté high. When the oil is hot, brown the chicken thighs well on both sides and set them to the side.
  • Add the remaining ingredients to the pot and whisk together making sure to scrape the bottom well.
  • Return the chicken to the pot, close the lid, and select meat/stew high and set the time for 25 minutes. Quick release pressure. Serve either pulled or sliced with the sauce drizzled over the top.

CHICKEN TORTILLA SOUP – INSTANT POT RECIPES



Chicken Tortilla Soup – Instant Pot Recipes image

Provided by Publications International

Prep Time 10 minutes

Cook Time 9 minutes

Yield 4-6 servings

Number Of Ingredients 14

28 ounces diced tomatoes ( 2 cans )
1 1/2 pounds chicken thighs (boneless skinless)
1 onion (diced)
1 ounces green chiles (diced, 1 can )
1/2 cup chicken broth
2 cloves garlic (minced)
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
4 Corn tortillas (cut into 1 ⁄4 inch strips)
2 tablespoons cilantro (chopped fresh)
1/2 cup Monterey Jack cheese (shredded)
1 avocado (diced and tossed with lime juice)
Lime wedges

Steps:

  • Combine tomatoes, chicken, chiles, broth, onion, garlic, cumin, salt and pepper in the Instant Pot; mix well.
  • Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 9 minutes. When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
  • Remove chicken to plate; shred into bite-size pieces when cool enough to handle. Stir into soup.
  • Press Sauté; add tortillas and cilantro to soup. Cook and stir 2 minutes or until heated through. Top with cheese, avocado and squeeze of lime juice.
  • Serve immediately.

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