So, it was the 4th of July and we were having our first guest over since we all went into lockdown. So, it was a perfect opportunity to try out my second recipe in the Instapot. I had some great chicken breasts ready to be pressure cooked.
First I learned that the order you put everything in the pressure cooker is key. First some liquid, than your main ingredients and then seasoning and sauces. The recipe that I went by did specify a cup of water. So, I did my best to follow the instructions. I don’t know if I put in too much water, or if the vegetables I added released it, but after the first pressure cook, it looked a lot more like chicken soup than pulled BBQ chicken. I did ready a few comments that said theirs also turned out a bit watery, so they just sauted the meat and that solved their issue. Not so easy with mine.
Ingredients (In Order)
1/2 cup of water
4 boneless skinless chicken breasts
Salt & Pepper
1 Tablespoon Chili Powder
1 Teaspoon Cayenne Pepper
1/2 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
1/2 cup of your favorite BBQ Sauce
The instructions say to put it on high Pressure Cook for 15 minutes. That means a few minutes of warm up time and than 10 – 15 minutes to let the pressure release naturally, than opening up the quick release. I would consider pressure cooking for 20 – 25 minutes depending on how liquid your ingredients are.
Once this process is complete, I just took the chicken out and pulled it apart with a couple of forks, put it back in the Instapot, added some more BBQ sauce and turned on to Slow Cook until we were ready to eat. Though the chicken was delicious in its final state, this was a big learning curve on my second attempt.
Click here to read about my entire InstaPot journey!
