Instantpot Mississippi Chicken

My family LOVES this meal!  Everyone literally licks their plate clean! 

Ingredients:

• 3 lbs Boneless, Skinless Chicken Thighs
• Greek Seasoning
• 1 envelope Ranch Dressing Mix
• 1 envelope Au Jus Gravy Mix or Brown Gravy Mix
• 1 can chicken Broth
• 1 jar of mild banana peppers
• 3-4 TBS Butter

Directions:

• Place chicken in the bottom of your Instant Pot or Electric Pressure Cooker.
• Season your chicken with greek seasoning.
• Our over the chicken pour your ranch mix, au jus mix, chicken broth, the whole jar of banana peppers and juice.
• Top with butter.
• On manual setting (with warming feature shut off) set your pressure cooker to cook under high pressure for 9 minutes.
• When cooking is complete, let it natural release for 10 minutes, then quick release the rest of the way. 

I often serve this with mashed potatoes because there is a lot of "gravy" and everyone wants more of it!  It is nice and tangy and so delicious!  Green beans go well with this too!

Source: https://www.recipesthatcrock.com/mississippi-chicken-electric-pressure-cooker/

Creamy Instantpot Italian Chicken

My neighbor brought this over for dinner one night while we swam.  Both of the kids loved it so I started looking for a rendition of it to add to our menu!  This is really yummy and everyone in our house loves it and asks for seconds!  I serve it over rice with a veggie on the side and the littles love to scoop it up with corn chips!

Ingredients:

• 3-4 chicken breasts
• greek seasoning
• packet of zesty italian dressing mix
• 2 cans of LF cream of chicken soup
• 1 can chicken broth
• Juice of 1 Lemon
• 1 bag chopped spinach
• block of cream cheese (2% is fine)
• 2 bags of instant rice (1/2 cup uncooked) - cook in microwave

Instructions:

• In your Instantpot, cover bottom with chicken breasts.
• Season chicken with greek seasoning and sprinkle zesty italian mix over chicken.
• Over the chicken, pour the cream of chicken, chicken broth, lemon juice.  I often season this with some additional greek seasoning. 
• Cook on manual high pressure for 9 minutes, then let natural release for 10 minutes.  If chicken is frozen, cook for 12 minutes and let natural release for 10 minutes.
• After the 10 minutes of natural release, throw a towel over the valve and let the rest of the pressure out.
• With tongs remove the chicken pieces and shred.  
• Press the saute function.
• Cut your cream cheese up and evenly drop cubes into the soup.  
• Stir frequently until desired consistency is met and it is mixed in well.  Add back chicken as you shred it.
• Add the cooked instant rice and chopped spinach and stir well until spinach is wilted.
• Top with extra lemon juice and Parmesan if desired!  
• I usually mix the rice in but it can also be served over rice or pasta!

 Source:  https://onceamonthmeals.com/recipes/instant-pot-creamy-italian-chicken/

Italian Chicken Soup

This was a recipe that another mom shared with me that I adapted a little for us.  It was such a nice change from the soups I normally make.  It was healthy, hearty, and really good!  And extra delicious with a good crusty bread!



I have since changed this some to be instantpot ready and it is even easier!  My whole family loves this meal!  My kids will eat just about any soup if I let them scoop it up with corn chips but both of mine always ask me for leftovers of this the next night.  We love it with garlic bread on the side!

INSTANTPOT VERSION:

Ingredients:

• 1 tbsp. olive oil
• 1 yellow onion diced
• 1-2 tbsp. chopped garlic
• 3-4 carrots diced (you can also used pre sliced or shredded carrots)
• 3-4 celery stalks, diced
• 1 bag of frozen diced hash browns (or 2 medium potatoes, peeled and diced)
• 1 16 oz. can diced tomatoes
• 2 4 oz. cans green chili
• 1-2 juiced lemons
• 1 rotisserie chicken deboned and diced (I use 1 bag of frozen precooked diced chicken)
• Basil, dill, Italian seasoning, Greek seasoning or whatever else you like!
• 2 32 oz. chicken broth

Directions:

• Turn your IP on to the saute function.  
• Saute onion and garlic.  Add the other veggies and sauté them for 3-5 minutes.  Then add everything else on top!  I usually add broth last and push contents down a little if needed so that it is all in the broth.   
• Set your IP to manual for 15 minutes.  Let it natural release for 10 minutes them you can quick release the rest of the way.  I always throw a dish towel over the top to contain splatter!
• Serve with garlic bread on the side.  Top your bowl with cheese and extra lemon juice if you like!

ORIGINAL RECIPE:

This was a recipe that another mom shared with me that I adapted a little for us.  It was such a nice change from the soups I normally make.  It was healthy, hearty, and really good!  And extra delicious with a good crusty bread!

Ingredients:

• 1 tbsp. olive oil
• 1 yellow onion diced
• 1-2 tbsp. chopped garlic
• 2 32 oz. chicken broth
• 4 carrots diced (you can also used pre sliced or shredded carrots)
• 5 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 1 16 oz. can diced tomatoes
• 2 4 oz. cans green chili
• 1/2 c diced parsley
• 1 rotisserie chicken deboned and diced (I use 1 bag of frozen precooked diced chicken)

Directions:

• Saute onion and garlic.  Add the other veggies and sauté them awhile too.  Then add everything else but chicken or parsley.  Once everything has cooked until tender you can use a hand mixer and puree just a bit to thicken.  (You don't have to do this and I don't, but I am told it really makes it yummier.)  Then add the chicken and parsley.
• You c an also add a little pasta if that appeals to your family.