Instant Pot Ooey Gooey Chicken Recipes

INSTANT POT OOEY GOOEY CHICKEN

Steps:

• Pour chicken broth into Instant Pot.
• Line the bottom of the Instant Pot with the chicken.
• Dump the salsa, beans, salt, pepper, chili powder, cumin and cream of chicken soup on top of the chicken.
• Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes for frozen chicken (or 12 minutes for fresh chicken). When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
• Shred up the chicken.
• Turn your Instant Pot to the sauté setting. In a small bowl stir together 3 Tbsp of cornstarch with 3-4 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly.
• Stir in the cheese.
• Serve (see above article for serving ideas) and enjoy
• (No broth or cornstarch for slow cooker version.) Add chicken, salsa, beans, salt, pepper, chili powder and cream of chicken soup into slow cooker.
• Cover and cook on low for 4 hours (thawed chicken) to 6 hours (frozen chicken).
• Shred up the chicken. Stir in the cheese.
• Serve (see above article for serving ideas) and enjoy

INSTANT POT® CHICKEN AND GRAVY

Steps:

• Combine salt, paprika, thyme, pepper, garlic powder, and sage in a small bowl.
• Pound thicker end of chicken breasts to about 1-inch thickness. Sprinkle with seasonings and rub on both sides.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function and high heat. Heat olive oil and cook chicken breasts until browned, 2 to 3 minutes per side. Transfer chicken to a plate. Add chicken stock to the pot, scraping up any browned bits off the bottom. Turn off the pot. Place a trivet inside the pot and lay chicken breasts on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Switch to the quick-release method according to manufacturer's instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid. Remove chicken to a clean plate and cover with foil to keep warm.
• Combine water and cornstarch in a small bowl and stir to dissolve. Switch pot to Saute function and medium heat. Slowly whisk in enough of the cornstarch mixture to thicken the gravy to your desired consistency. Season with salt and pepper. Remove from heat and serve gravy over chicken breasts.