Creamy Italian Instant Pot Chicken

Ingredients

• 4 boneless skinless chicken breasts
• 1 cup low sodium chicken broth
• 1 teaspoon minced garlic
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup heavy cream (see notes above)
• 1/3 cup roasted red peppers
• 1 1/2 tablespoons corn starch
• 1 tablespoon basil pesto

Instructions

• Place chicken breasts in the bottom of the Instant Pot. Add broth and sprinkle with garlic, Italian seasoning, salt and pepper.
• Place lid on the Instant Pot and turn valve to sealing. Select Manual, high pressure (the default), and set the timer to 8 minutes. The pressure cooker will take about 10 minutes to build pressure and begin counting down. 
• Once the cook time is over, turn the Instant Pot off and let pressure release naturally for 5 minutes, then do a quick release and open the lid.
•  Remove the chicken breasts and place on a cutting board or serving platter. Turn the Instant Pot to saute. (OPTIONAL: strain the broth if there is fat or unappetizing chunks left over)
• Stir together cream, red peppers, corn starch and pesto and add to the pot. Whisk and cook for 3-4 minutes, until thickened. Add chicken back to the sauce or serve with the sauce over top if desired.

Source

https://www.thereciperebel.com/creamy-italian-instant-pot-chicken-breasts/

Thai Cashew Chicken

Thai Cashew Chicken

yield: 4 SERVINGS

 

prep time:

 

10 MINS

 

cook time:

 

10 MINS

 

total time:

 

20 MINS

Ingredients

FOR THE CASHEW CHICKEN:

•  1 1/4 pounds boneless skinless chicken breasts — (about 2 large), cut into bite-sized pieces
•  2 tablespoons cornstarch
•  1/4 teaspoon kosher salt
•  1/4 teaspoon black pepper
•  1 1/2 tablespoons canola oil
•  3 medium red bell peppers — seeded and cut into bite-sized pieces
•  1 large head of broccoli — cut into florets (about 4 cups)
•  1 bunch green onions — about 6 medium, thinly sliced
•  2/3 cup dry roasted — unsalted cashews
•  Cooked brown rice — or quinoa for serving

FOR THE SAUCE:

•  1/4 cup reduced-sodium soy sauce
•  3 tablespoons seasoned rice vinegar
•  2 tablespoons honey — plus additional to taste
•  1 tablespoon freshly grated ginger
•  2 cloves garlic — minced (about 2 teaspoons)
•  1/4-1/2 teaspoon red pepper flakes — plus additional to taste

Instructions

1. In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper.
2. Heat the oil in a large skillet over medium high. Once the oil is hot and shiny, add the chicken mixture and sauté for 4 minutes, just until lightly browned. Add the bell pepper, broccoli, and green onions. Continue sautéing until the chicken is cooked through and the vegetables are crisp-tender, about 5 additional minutes. Stir in the cashews and cook for 30 additional seconds.
3. While the chicken and vegetables are cooking, prepare the sauce. In a small bowl or large measuring cup, stir together the soy sauce, rice vinegar, 2 tablespoons honey, ginger, garlic, and 1/4 teaspoon red pepper flakes. Taste and add additional honey and/or red pepper flakes as desired (I added an additional 1/4 teaspoon red pepper flakes). Pour the sauce over the skillet and toss to coat. Enjoy immediately with brown rice.

NUTRITION INFORMATION

Amount per serving (1 (of 4) with 1/2 cup prepared brown rice) — Calories: 553, Fat: 18g, Saturated Fat: 3g, Cholesterol: 75mg, Sodium: 851mg, Carbohydrates: 57g, Fiber: 8g, Sugar: 19g, Protein: 35g

Source:  https://www.wellplated.com/thai-cashew-chicken/