Instant Potato Chicken Recipes

CRISPY BAKED CHICKEN MADE WITH INSTANT POTATOES

Steps:

• Heat oven to 375°F Line a 9x13 baking pan with foil. Spray with cooking spray.
• In medium bowl, combine potato flakes, Parmesan cheese and garlic salt. Mix well.
• Dip chicken pieces into the butter, and then roll in potato flake mixture to coat. Place in pan. Bake for 45 to 60 minutes or until chicken is tender and golden brown.

INSTANT POTATO CHICKEN

Steps:

• Preheat oven to moderate (375- 400 degrees F; 190- 200 degrees C).
• Make a slit in each chicken fillet to make a pocket.
• Don't cut all the way through.
• Stuff pockets with parmesan and salami (or fillings of your choice).
• Pat sides of pockets together to close.
• Toss chicken fillets in flour.
• Brush with beaten egg.
• Toss in potato flakes.
• Place chicken on lightly greased oven tray.
• Bake uncovered for 40 minutes until chicken is cooked through.
• For a really easy meal, serve with jacket potatoes baked in foil and a Mediterranean salad.
• Enjoy!

INSTANT POT CREAMY RANCH CHICKEN RECIPE WITH POTATOES AND CARROTS

Steps:

• Place halved potatoes in bottom of Instant pot. Sprinkle with salt and pepper.
• Dump carrots on top of potatoes. Add more salt and pepper as needed.
• Arrange frozen chicken tenders on top of carrots.
• Pour chicken broth in the bottom of the Instant Pot.
• In a mixing bowl, mix together 2 cans of cream of chicken soup, packet of ranch dressing mix, garlic powder, parsley, paprika, and oregano. Spoon on top of the chicken tenders.
• Place lid on top of Instant Pot and move valve to SEALING. Press PRESSURE COOK button (or MANUAL button) and set timer for 10 minutes.
• When the Instant Pot is finished cooking, let it do a NATURAL RELEASE for 5 minutes, then move the valve to VENTING to do a QUICK RELEASE of the remaining pressure.
• Remove the chicken, potatoes and carrots from the Instant Pot to a large bowl or serving platter and cover them to keep them warm.
• Whisk in cream cheese with warm liquid remaining in the Instant Pot and mix until smooth.
• Drizzle warm cream cheese sauce over chicken, potatoes and carrots and serve (you can also ladle the sauce over individual portions).

INSTANT POT CUBANO SANDWICHES RECIPE BY TASTY

Steps:

• Make the pulled pork: In a small bowl, mix together the cumin, smoked paprika, chipotle powder, garlic powder, 1½ teaspoons salt, and the black pepper.
• Rub the spice mixture all over the pork loin.
• Turn the Instant Pot on to the Sauté setting. When the pot is hot, add 1½ tablespoons of olive oil. Once the oil is shimmering, add the pork loin and sear on both sides until golden brown, about 6 minutes. Remove the pork from the pot and set aside.
• Add the remaining ½ tablespoon of olive oil to the pot and the onion to the pot. Cook for about 3 minutes, until fragrant.
• Add the lime juice, orange juice, chicken stock, and bay leaf, then return the seared pork to the pot. Secure the lid (make sure the valve is set to sealing) and cook on high pressure for 1 hour. Carefully turn the valve to venting and let the pressure release completely, about 15 minutes.
• Remove the pork from the pot and shred. Transfer to a medium bowl with ⅓ cup of the cooking liquid and the remaining teaspoon of salt and toss to combine.
• Assemble the sandwiches: Toast the ciabatta rolls in a toaster for about 3 minutes, or until the cut sides of the rolls are light golden brown.
• Spread 1 tablespoon of French's® Creamy Mustard over the cut side of each ciabatta roll half, 2 tablespoons total per roll. Add 2 Swiss cheese slices to the top half of each roll and 1 Swiss cheese slice to the bottom halves. Pile the pulled pork generously on the bottom halves, then top each with 2 slices of ham and 2 pickle slices. Close the sandwiches and press down to compact.
• Heat 1 tablespoon of olive oil in a small cast iron skillet over medium-low heat. Place a sandwich, upside down, in the skillet and place a sheet of aluminum foil on top, then weigh down with another small cast iron skillet. Toast for 1-2 minutes, or until the top is golden brown. Flip and press down again, then cook until the other side is toasted and the cheese has melted, 1-2 minutes more. Remove the sandwich from the pan and cut in half. Serve immediately with potato chips alongside. Repeat with the remaining sandwiches, adding more olive oil to the pan as needed.
• Enjoy!