Instructions. Put the veggies and garlic into the bottom of your Instant Pot bowl, pour in the water, and set the rack for the chicken on top of the veggies. Gently lift the skin on the chicken breast and spread about a half palm-full of herbs and sea salt over the breast. This is optional but gives really good flavor to the meat.
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Pour the water into the Instant Pot. Add the Worcestershire sauce and liquid smoke to the water. Place the chicken breasts into the water. Sprinkle the onions over the top. Put on the lid and set the vent to Sealing. Press the Poultry button, or set manually to 12 minutes (15 minutes if the chicken is frozen).
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Prep Ahead – Cook up to 4 days in advance and reheat when needed. Store – Store in an airtight container in the fridge for up to 4 days. Freeze – Allow the cooked chicken to cool completely, then transfer into a freezer bag and remove all the excess air. Store in the freezer for up to 3 months.
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To cook a whole FROZEN 4 lb chicken – set the time to 35 minutes It will take some time for the Instant Pot to come to pressure Once the chicken is done and the timer beeps, allow the pressure to release naturally – about 15-20 minutes. Transfer chicken to a large platter or a cutting board. Discard onion and lemon.
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Step By Step Directions. 1. Combine- In the inner pot of the Instant Pot, combine the salsa, water, cumin, chili powder and salt. Stir until well combined, then add the chicken breasts and turn to coat. TIP- this recipe was successfully tested in both a 6 quart Instant Pot and an 8 quart Instant Pot! 2.
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Instructions. Set the instant pot to “sauté” mode and add the ghee into the pot. Once melted and hot, add in the minced garlic, ginger and diced onion. Cook for about 3 minutes until the onion has softened. Add in the diced chicken pieces, tomato sauce, coconut milk, lemon juice and all spices. Stir well to combine.
Add chicken and cooked noodles to the bowl and stir to combine. Spray a baking dish with cooking spray. Spread the noodle mixture into the prepared pan. In a small bowl, combine melted butter and crushed Ritz crackers. Sprinkle cracker mixture over the casserole. Bake in a preheated oven until bubbly.
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Add the marinade and 1/4 cup water. Cover the pot and allow it to cook for 10 minutes, turning the thighs halfway through. Using a meat thermometer, ensure an internal temperature of 165f. Remove the chicken on to a plate and add 1/4 cup cream into the pot, mixing well with the liquid in the pot.
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Place the cream cheese on top of the chicken and then sprinkle with the parsley, dill, chives, onion powder, garlic powder, salt, and pepper. Place the lid on the Instant Pot and set to seal. Cook on high pressure for 12 minutes. Do an instant release. Remove the chicken from the pot and use forks to shred.
Set Instant Pot on Saute mode. Add oil to and once it gets hot add the whole chicken with breast side down and sear for about 4 to 5 minutes. Use tongs to sear chicken for further 4 to 5 minutes. Remove the chicken and set aside. Insert the metal trivet into the pot and add the broth. Place the chicken on top of the trivet.
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