Have I told you guys how much I absolutely love love love our Instant Pot? I use it at least three times a week. It’s just so easy! And I’m always trying to find new recipes to use it for. Remember back a while when I posted about that Crockpot Cranberry Chicken recipe from The Frugal Girls? I recently adapted it to work for the Instant Pot and made some small adjustments, and man, is it addicting! More addicting than before, and we didn’t think that was possible!
Instant Pot Cranberry Chicken
Place one cup of the chicken broth and the chicken breasts in the Instant Pot. Seal the vent and set to Manual for 20 minutes.
Let the chicken sit ten minutes, then release the pressure the rest of the way.
Remove the chicken from the IP and shred it. Pour the liquid from the IP in a separate container, and spray the inside of the inner pot of the IP with oil (I do this so the rice doesn't stick). Return the liquid plus the other cup of broth back into the IP and add the rice. Seal the vent on the lid and press Rice. In the meantime mix together the Catalina dressing, onion soup mix and whole berry cranberry sauce; then mix that in with the chicken.
When the rice is done carefully release the pressure right away. I like to fluff up the rice and then mix the sauced up chicken back into the IP with the rice and leave it on "warm" for another 10 minutes or so.