• This is one of those recipes that just works. Everything goes into one pot, press a button, and you get juicy, tender BBQ chicken. No grill, no hassle. The Instant Pot locks in flavor and makes the meat easy to shred. Perfect for sandwiches, wraps or simple weeknight dinners. It’s forgiving, flexible, and hard to mess up.
    Avatar photoadmin
    No ratings yet
    Print Recipe Add to Collection Pin Recipe
    Start Cooking
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 35 minutes
    Course Dinner
    Cuisine American
    Servings 6 –8
    Calories 609 kcal

    Ingredients
      

    • 250 ml chicken stock or water
    • 1000 g chicken thighs
    • 500 g chicken breast
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tsp paprika
    • 1 tsp salt
    • 350 ml BBQ sauce
    • 1 medium onion (grated, incl. juice)
    • 2 tbsp brown sugar
    • 1 tbsp Worcestershire sauce

    Instructions
     

    • Pour stock or water in first
      250 ml chicken stock or water
    • Place chicken op top
      1000 g chicken thighs, 500 g chicken breast
    • Add BBQ sauce, onion, sugar, Worcestershire and spices
      1 tsp onion powder, 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt, 350 ml BBQ sauce, 1 medium onion (grated, incl. juice), 2 tbsp brown sugar, 1 tbsp Worcestershire sauce
    • Do not stir
    • Cook high pressure: 15 minutes
    • Natural release: 10 minutes
    • Remove chicken and shred
    • Reduce sauce on sauté and add chicken back in

    Nutrition

    Calories: 609kcalCarbohydrates: 36gProtein: 46gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 217mgSodium: 1367mgPotassium: 878mgFiber: 1gSugar: 28gVitamin A: 479IUVitamin C: 3mgCalcium: 53mgIron: 2mg
    Keyword BBQ, comfort food, Instant Pot, pulled chicken
  • Satisfy those comfort food cravings with this vibrant, 15-minute Italian-inspired dish. Tender penne pasta glistens in fresh green pesto, studded with juicy burst cherry tomatoes, savory chicken strips, peppery rucola, and sharp grated cheese; pure bliss in every forkful.
    Avatar photoCasper
    5 from 1 vote
    Print Recipe Add to Collection Pin Recipe
    Start Cooking
    Prep Time 0 minutes
    Cook Time 15 minutes
    Total Time 15 minutes
    Course Main Course
    Cuisine Italian
    Servings 4 people
    Calories 559 kcal

    Ingredients
      

    • 300 g Penne Pasta
    • 500 g Cherry tomatoes
    • 1 medium onion
    • 85 g Rucola (Argula)
    • 95 g Green Pesto From jar or home made
    • 200 g Cooked chicken strips
    • 75 g Parmazan or similar

    Instructions
     

    • Boil penne according to package.
      300 g Penne Pasta
    • Halve tomatoes and dice onion; sauté briefly.
      500 g Cherry tomatoes, 1 medium onion
    • Toss hot pasta with pesto, chicken, tomatoes, onion, and rucola.
      85 g Rucola, 200 g Cooked chicken strips, 95 g Green Pesto
    • Sprinkle with cheese.
      75 g Parmazan

    Notes

    Variation: Use whole wheat penne. Serves hot as main dish.

    Nutrition

    Calories: 559kcalCarbohydrates: 67gProtein: 24gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 46mgSodium: 394mgPotassium: 637mgFiber: 4gSugar: 8gVitamin A: 1830IUVitamin C: 34mgCalcium: 244mgIron: 3mg
    Keyword pasta

  • Welcome to WordPress. This is your first post. Edit or delete it, then start writing!