For Packers game night, I made this fast and easy dinner using the Instant Pot. I roasted some red potatoes in the oven in the time it took the Instant Pot to preheat, cook, and release pressure (~20-25 minutes). I like that this recipe is easily customizable to however many servings you want to make. The chicken was delicious and I'd definitely make this again.
Instant Pot Monterey Chicken for 2
Ingredients:
2 boneless skinless chicken breasts or cutlets
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup BBQ sauce
1 strip cooked bacon, crumbled, or bacon bits (optional)
1/4 cup shredded Monterey Jack cheese
1/2 tomato, diced
1 green onion, sliced
Directions:
Combine the dry seasonings in a small bowl and rub all over chicken breasts.
Pour 1 cup water into the Instant Pot and place a trivet inside. Place the chicken on the trivet. Cover Instant Pot and pressure cook on high for 7 minutes. Let naturally release for 10 minutes, then vent and remove lid.
Use tongs to remove chicken to a plate. Remove trivet and dump water. Put chicken back in empty pot (OR put on a baking pan to broil). Baste chicken with the BBQ sauce and sprinkle with bacon and shredded cheese. Cover the Instant Pot and keep on warm for a few minutes to melt the cheese (or broil in oven for a minute).
Serve chicken topped with tomatoes and green onions.
