Instant Pot Recipes: Garlic 'n Herb Chicken, Turkey Chili
Go-To Garlic 'n Herb Shredded Chicken
1/6th of recipe (about 3/4 cup): 143 calories, 3g total fat (0.5g sat. fat), 413mg sodium, 1g carbs, <0.5g fiber, 0.5g sugars, 26g protein
Click for WW Points® value*
This just may be the most versatile chicken recipe in the Hungry Girl arsenal. Add it to salads, soups, wraps, scrambles... You name it! And if you prefer sliced chicken to shredded, slice to your heart's content.
Prep:
10 minutes
Cook:
25 minutes
Ingredients:
1 1/2 lbs. raw boneless skinless chicken breast
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. dried parsley
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. each salt and black pepper
2 cups chicken broth
Directions:
Place chicken in the Instant Pot, and sprinkle with seasonings.
Add chicken broth. Cover with the lid, aligning the lid arrow with the arrow marked Open. Rotate until aligned with the Close arrow. Set the pressure release valve to the Sealing position.
Press Manual/Pressure Cook, and set time for 8 minutes. (The Instant Pot will preheat for 10 - 15 minutes.)
Press the Keep Warm/Cancel button to turn off the Instant Pot.
Caution: During the next step, keep hands and face away from opening; the fast-escaping steam will be hot! Turn the pressure release handle to the Venting position to let out steam until the float valve drops down.
Transfer chicken to a large bowl, draining the broth. Shred with two forks.
MAKES 6 SERVINGS
All About Adobo Turkey Chili
1/6th of recipe (about 1 cup): 221 calories, 5.5g total fat (2g sat. fat), 553mg sodium, 22.5g carbs, 6.5g fiber, 7.5g sugars, 21g protein
Click for WW Points® value*
Flavorful chili for the win! For this recipe, you’ll need an Instant Pot with a Sauté function. If yours doesn’t have that function (or if you only have a pressure cooker), simply sauté the meat in a skillet on the stove first.
Prep:
10 minutes
Cook:
40 minutes
Ingredients:
1 lb. raw lean ground turkey (7% fat or less)
1/4 tsp. each salt and black pepper
One 15-oz. can red kidney beans, drained and rinsed
One 14.5-oz. can diced tomatoes (not drained)
1 cup chopped onion
1 cup chopped red bell pepper
1 cup canned crushed tomatoes
2 tbsp. chopped canned chipotle peppers (previously packed in adobo sauce) + 2 tsp. canned adobo sauce
2 tsp. chopped garlic
1 tsp. chili powder
1 tsp. ground cumin
Optional toppings: sliced radishes, lime wedges
Directions:
Press the Sauté button on the Instant Pot. Add turkey, and sprinkle with salt and black pepper. Cook and crumble for about 5 minutes, or until fully cooked.
Press the Keep Warm/Cancel button to turn off the Instant Pot.
Add remaining ingredients, and mix well.
Cover with the lid, aligning the lid arrow with the arrow marked Open. Rotate until aligned with the Close arrow. Set the pressure release valve to the Sealing position.
Press Manual/Pressure Cook, and set time for 10 minutes. (The Instant Pot will preheat for 10 - 15 minutes).
Let cool down naturally for 10 minutes in Keep Warm mode. (Instant Pot automatically goes into this mode after cook time ends).
Press Cancel. Turn the pressure release valve to the Venting position. Holding the lid handle, turn to the Open position and lift.
MAKES 6 SERVINGS
HG Tip: Use a dish towel or potholder to remove the lid, allowing steam to escape gradually before uncovering the pot completely.
Chew on this:
It's National Banana Bread Day, February 23rd. Take things up a notch with our Best-Ever Chocolate Chip Banana Bread!
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