Ok fine, George was at work for 24 hours and I will admit I was going to have Kraft Mac-n-Cheese for dinner with frozen veggies of Sweetpea’s choice. This was after one of those stereotypical evenings that are supposed to break you down. I dumped Elle’s milk for the next day on the counter, dropped two eggs out of the fridge (I wasn’t even using eggs…how did that even happen?)…and now Elle’s screaming (shrieking?) for more food was starting to really get to me. So it was crisis mode. I needed meat now. Just because I have an instapot pressure cooker does not mean that I have seventeen hours to chop, grind, prep for the perfect dinner. I need dinner NOW!!!!!!
Chicken NOW by me
Two large chicken breasts
1/2 – 3/4 cup barbecue sauce (you can make your own if you’d like!)
20 oz can of chopped pineapples with juice (do fresh if you can…I couldn’t today!)
- Place chicken in the pot
- Pour in BBQ sauce
- Dump pineapples, pineapple juice in and stir
- Press the poultry function (it will say 15 minutes but it takes another 15 minutes to pressurize up…so it’s not completely instant but while it was cooking bananas, rice, green beans were eaten)
- De-pressurize naturally or vent (be careful!)…I vented
- Check internal temp of the chicken (yup I threw in frozen chicken this time and it was perfect temperature wise)
- If you have a minute more, you can make a sauce out of the pineapple/BBQ sauce mixture that cooked under pressure.
- Either use the Instapot saute function(with the lid off) or place about 1 cup of the liquid in a stovetop pot. Separately, stir 1-2 Tablespoons of cornstarch in a small cup with another 1/4 cup of the liquid to dissolve the cornstarch. Pour the cornstarch mixture in with the 1 cup you put in the pot (or left in the Instapot) and stir on medium heat. Cook until you have the right consistency. (Add more cornstarch if you want a thicker sauce or add more liquid to thin it). These days I have been serving dinner with rice and veggies as well.
Oh and yes Elle inhaled it.