Pot Roast & Instant Pot Recipes


Pot Roast Instant Pot Pressure Cooker

Happy Sunday!



There were over 200,000 Instant Pots sold on Amazon on Prime Day.  I have been posting about it since I received mine this winter and thought I would compile.

Use these recipes as guides.  The shredded chicken can be used with BBQ sauce, salsa or just plain to freeze for later.  The rice pudding can be made using the Rice or Brown Rice instructions and served for a side dish with fish or a stir fry.


Rice Instant Pot Pressure Cooker

Rice Pudding

Homemade Yogurt Instant Pot Recipe

Greek Yogurt and Plain Yogurt


Shredded Chicken Instant Pot Recipe

Shredded Chicken

Pork Tenderloin Instant Pot Recipe

Chili Brown Sugar Pork Tenderloin

Pork Chops Instant Pot Recipe

Asian Style Pork Chops with Broccoli

Chicken Enchiladas Instant Pot Recipe

Chicken Enchiladas


I realized I have made pot roast in the pressure cooker half a dozen times and never posted it!  Here is the pot roast we make.  Cut into chunks for beef stew and faster cooking times 🙂

Forget to put the 3 pound roast in the slow cooker this morning?  Make it in the Instant Pot tonight!  We think it tastes BETTER than the slow cooker.  Plus you get the added health benefits of the pressure cooker.  Woo hoo!

For this recipe, I combined the list of America’s Test Kitchen’s pot roast ingredients with the method of a pressure cooker.  America’s Test Kitchen know their stuff.  If I had to have just one cookbook to carry with me on a deserted island, it would be “Cook’s Illustrated” by America’s Test Kitchen.

For Beef Stew, I basically follow the same recipe.  I toss a few tablespoons of flour in there and the meat is already chopped of course.  Then, I cook it on high in the pressure cooker for 20 minutes.

Pot Roast & Instant Pot Recipes | I Have Made So Far
Author: Mary Ellen P. Riley / Whisk Together
  • 1 Tb. olive oil
  • 3 lb. chuck roast (I have used bottom round and top round too), trimmed of fat
  • 1-2 onions, quartered
  • 1 carrot, 1″ pieces (or I use 1 cup baby carrots)
  • 1-2 celery ribs, 1″ pieces
  • 2 cloves garlic, minced or pressed
  • 1 Tb. tomato paste (freeze the rest for later)
  • 1 bay leaf
  • 1 sprig of thyme or 1 tsp. dried thyme
  • 1 tsp, kosher salt
  • 1/2 tsp. ground black pepper
  • 1-2 russet potatoes or red potatoes, 1″ chunks (optional)
  • 1 cup water or beef broth or chicken broth
  • 1/2 cup frozen peas (optional)
  1. Put your oil in the instant pot and hit “sauté”. Once hot, trim the meat on all sides. Turn machine off.
  2. Add the rest of the ingredients (except peas) into the pot. Seal the pot and make sure the toggle is on “seal” instead of “vent.”
  3. Put the machine on “Beef” or use “Manual” and cook on high pressure for 70 minutes.
  4. Once finished, vent using the quick release method.
  5. If you want to add peas, simply add them now and close the lid. They will cook in the pot for 10 minutes.
  6. Serve warm and eat!


Homemade Yogurt and Greek Yogurt | Instant Pot Recipe

Homemade Yogurt and Greek Yogurt on Whisk TogetherI hope you had a fabulous weekend!

We had a lot of fun in the backyard this weekend with the cooler tempetures.  It was so much fun to watch the kids catch fireflies outside in the woods in the backyard.  Here are a couple of photos I took last week of the kids trying to catch them in jars:


Maddox web

My Instant Pot has a yogurt option that I had been wanting to try for a while.  Since it is summer and we don’t have school to run to anymore, I thought it would be a good time to try and make our own yogurt.  Plus, the kids like to eat it for breakfast and snack – which results in 2-3 tubs per week.  That equals to about $10-12 in yogurt!

Homemade Yogurt and Greek Yogurt 2 on Whisk Together

Instead, the Instant Pot will turn 6 cups of milk (less than half of a gallon or about $1.50) into 2 tubs of yogurt (instead of paying $6-8).  The kids and I all loved the taste of this yogurt and would make it again.

Here is a photo of what we store our yogurt in.  I throw these into the dishwasher when we are finished with them and use them for making different colors frosting, making yogurt and taking someone a meal so they don’t have to worry about returning the dishes.

Homemade Yogurt and Greek Yogurt 3 on Whisk Together

No Instant Pot?  That’s fine!  If you do not have a Instant Pot, you can still make homemade yogurt.  It will require a little more hands on, but nothing too bad.

I tried straining the yogurt with cheesecloth first and it ended up a large mess.  The yogurt likes to cling to the cloth.  Then, I tried my coffee filters!  These worked great!  The yogurt comes right off of them as well.

Homemade Yogurt and Greek Yogurt on Whisk Together

It’s summer and this doesn’t require the house getting hot.  Plus the kids can learn about bacteria and you get to save money!  It is a win-win 🙂

Homemade Yogurt and Greek Yogurt 4 on Whisk Together

Homemade Yogurt and Greek Yogurt
Author: Mary Ellen P. Riley / Whisk Together
  • 6 cups milk (2% or whole or raw milk)
  • 2 Tb. plain yogurt (make sure it contains “active cultures” – most of them do)
  1. First, scald the milk. In the INSTANT POT , add the milk and hit “yogurt” then “more” so that it says “BOIL” on the front. It doesn’t matter if you seal or vent. It will beep when the milk is ready. In the SLOW COOKER, pour the milk and cook on high for 2 hours – make sure the thermometer says 180 degrees. Turn the slow cooker off.
  2. Second, wait about 1 hour. For both devices, allow the milk to cool to 115 degrees. Once at 115 degrees, stir in the plain yogurt. You can speed this up by putting the container in a bath of ice water.
  3. Third, push the INSTANT POT button on Yogurt until it says “YOGT”. Place the lid on and toggle to “seal”. It will count up to 8 hours. After 8 hours the yogurt is finished and ready to cool in the fridge. In the SLOW COOKER, cover the cooker with a large towel with the lid on. The machine is off for 10-12 hours. You will have yogurt now.
  4. Fourth, put the yogurt in the fridge and eat! If you want thicker or Greek yogurt, Add a colander to a larger bowl. Into the colander, lay the coffee filter or cheesecloth. Fill with yogurt to the top. Cover with plastic wrap and keep in the fridge. 1-2 hours later you will have Greek yogurt.



Rice Pudding & Book Review | Instant Pot Recipe

Rice Pudding on Whisk Together Photo by Mary Riley Photography Wentzville Missouri

Happy Summer Everyone!  I have been busy painting the house from top to bottom and hope to have photos very soon!!

My children and I were at Costco and tried a sample of Kozy Shack rice pudding.  We all LOVED it!  And since rice pudding is one of those staples, I had to try and make it myself.  This recipe is also great for leftover rice in the fridge.

Understanding Exposure

Book Review:

This book is a must read for any D-SLR owner who wishes to get their camera off of “Auto” mode.  The three items for exposure – ISO, aperture and shutter speed – are discussed in detail with accompanying full color photographs.  I particularly enjoyed the section about “Creative Exposure” and how there are 6 different correct exposures you can take.  In addition to the exposure triangle of the camera, light is discussed section by section as well.  Sidelight, backlight and frontlight are discussed as well as some “tricks” on how to make it look like it is raining on your flowers.
“Understanding Exposure” also goes beyond the basics and introduces to readers about flash photography and using special filters.
Peterson writes in a very conversational tone with easy to understand vocabulary.  Although the book does not go into a lot on composition and posing, those items really do not matter until exposure is perfect and second nature.  That is why I think this is a go-to book about photography.
This book is helpful at any photography level.  I have been reading and doing photography for years and never knew that the sharpest aperture of your camera is f8-11.  This is due to the ellipsoidal shape of the lens.
I received this book from Blogging for Books for this review.

Rice Pudding 3 on Whisk Together Photo by Mary Riley Photography Wentzville Missouri


Rice pudding is one of those go-to desserts (or breakfast?) because you almost always have the ingredients on hand:  rice, sugar, milk and eggs.  That’s pretty much it!  I throw in a little vanilla and cinnamon just for some fun.  It is eaten traditionally hot or cold – but in these hot summer months we like it cold.

Now I added the brown rice spin on it to make it healthier.  The kids like the white rice medium grain version they tried at Costco.  Go figure :-/

Well okay.. it IS tastier with the medium grains.  Use medium grain rice!!

The brown rice was cooked in the pressure cooker (Instant Pot aka Magic Pot)… but of course you can make brown or white rice on your stove top!  The pressure cooker just makes everything fast and easy.  Instead of 45 minutes of cooking, the brown rice only takes 18 minutes.  But what I really like about it is that it cooks large cuts of meat (2-3 pound roasts) in 35 minutes instead of 8-10 hours like a slow cooker.

Rice Pudding 2 on Whisk Together Photo by Mary Riley Photography Wentzville Missouri

Rice Pudding & Book Review
Author: Mary Ellen P. Riley / Whisk Together
Serves: 6 servings
  • 1 cup medium grain white rice (or 1 cup brown rice)
  • water per directions on bag
  • 2 cups milk, divided (or cream or half and half or mixture of them)
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 tsp ground cinnamon
  • Optional toppings: whipped cream, raisins soaked in water, bourbon or whiskey, ground nutmeg or cinnamon, etc.
  1. Cook white rice per the directions on the bag. Or select “rice” on the Instant Pot and cook with 1 cup water. If using brown rice, cook on “high” (15 psi) for 22 minutes in pressure cooker, then allow to cool 10 minutes at least before releasing the valve or allow valve to go down naturally.
  2. Once the rice is cooked, add 1 and 1/2 cups of milk and 1/2 cup sugar. Stir thoroughly.
  3. In another bowl, whisk together the 2 eggs and 1/2 cup of remaining milk. Strain this through a fine mesh strainer and add to rice. If you don’t strain it – you will still be fine.
  4. Cook over medium heat until boiling. Stir often. Once at a boil, the egg should be cooked.
  5. Remove pot from heat and stir in vanilla and cinnamon.
  6. The mixture should be thicker and coat the back of a spoon. Eat while warm, or as we prefer, put into the fridge until chilled. Add toppings and enjoy!
Recipe adapted from: http://www.pressurecookingtoday.com/the-best-pressure-cooker-rice-pudding/

Rice Pudding 4 on Whisk Together Photo by Mary Riley Photography Wentzville Missouri

Super Fast (NO Forks!) Shredded Chicken | Instant Pot

Shredded Chicken 2 Mary Riley Photography Wentzville Missouri

Good morning!  This weekend we attended the 2016 St. Louis Air Show.  It was quite a show!!!  Wow!  All the planes, helicopters and jets you could want.  Here are some of my favorite photographs I took at the show.   I shot these with a Nikon D7100 55-200mm lens.  Why use that camera?  It isn’t full frame.  This cropped sensor camera makes my 200mm lens now 300mm lens.  Woo hoo!  It’s just the regular old lens that comes with the camera.  Nothing special about it.


Air Show 2 Mary Riley Photography Wentzville Missouri


Air Show 3 Mary Riley Photography Wentzville Missouri


Air Show 4 Mary Riley Photography Wentzville Missouri


Air Show 5 Mary Riley Photography Wentzville Missouri


Air Show 6 Mary Riley Photography Wentzville Missouri


Air Show 7 Mary Riley Photography Wentzville Missouri


Air Show 8 Mary Riley Photography Wentzville Missouri


Air Show Mary Riley Photography Wentzville Missouri



Shredded Chicken 4 Mary Riley Photography Wentzville Missouri

Great for all those upcoming Graduation Parties!!!  This is the BESTEST, FASTEST, EASIEST way to ever make shredded chicken.  I don’t know about you, but boneless skinless chicken breast does not fall apart in the crockpot.  No matter how long you slow cook it.  That stuff is so lean that it takes me half an hour to shred and even still – the shreds are big and chunky and uneven.  But no more!

Shredded Chicken Mary Riley Photography Wentzville Missouri

Today we make any kind of shredded chicken we want!  I used this chicken for:

Freezer Meals…


Taco Filling….

add per pound of chicken:  1.5 Tb. chili powder, 3/4 tsp. coriander, 3/4 tsp. cumin, 3/4 tsp. oregano, 3 cloves of minced garlic, 1/2 cup tomato sauce and 1/2 cup chicken broth, after cooking: 2 tsp. cider vinegar and 1 tsp. brown sugar with salt and pepper to taste



BBQ Chicken Sandwiches…

add 1/2 cup chicken broth and BBQ sauce to taste

BBQ Pulled Chicken-2253 on Whisk Together

Chicken salad….

Whatever you like!

The recipe is based on the sale packages of chicken at our store.  The sales are usually packaged in 4 pound packages, so that is what I make and then freeze.

Shredded Chicken 3 Mary Riley Photography Wentzville Missouri

Super Fast (NO Forks!) Shredded Chicken
Author: Mary Ellen P. Riley / Whisk Together
Serves: 16 servings
  • 4 pounds boneless skinless chicken breast
  • 1/2 cup water
  • 1-2 tsp. kosher salt
  • 1 tsp. ground black pepper
  1. For pressure cooker: add ingredients. Turn on for 15 minutes on high pressure.
  2. For slow cooker: add ingredients. Turn on LOW for 3 hours.
  3. For oven: add ingredients to casserole dishes in one layer. Cover with foil and bake at 375 degrees 40 minutes or until clear.
  4. Now the magic: add half the chicken to a mixing bowl. Turn on your mixer to low. Mix until shredded – about 1 to 2 minutes. Repeat as necessary. Add some of the broth made in the pan back to the chicken for freezing, tacos or BBQ filling.
  5. For taco meat and BBQ meat, I removed the chicken stock from the pot. I added about 1/2 cup of stock back into the pot. I added my taco or bbq seasonings and cooked on saute for about 10 minutes.


Chili Brown Sugar Pork Tenderloin | Instant Pot

Chili Pork Tenderloin-0419 copy

Good morning!  A very busy few weeks updating the new photography website Mary Riley Photography LLC.  I have some work below as well from a workshop I took on posing a baby.  The photos and editing are all mine.  The posing presented by Stephanie Cotta Photography.


Macro copy

Family 2 copy

White Basket Baby copy


Recipe:  I just love pork tenderloin!!!  It is my go to meal for a quick dinner.  The pork goes with any side dish and can handle anything from sweet cinnamon apple to spicy cayenne pepper.  You can bake pork tenderloins in the oven, throw them on a grill, slice them and cook in a skillet, pressure cook them and slow cook them.  The pork tenderloin just rocks.  Plus it is pretty cheap too.  I get four large pork tenderloins at Costco for around $13.  I see them in packages of 2 at our local Dierbergs grocery store for $5 during their $5 meat sale.

Chili Pork Tenderloin-0431 copy

If you don’t eat pork:   This chili powder combination tastes great on many other things as well!  I like it on chicken breast, pork roasts, or anything that needs a little sweet chili kick.

Chili Pork Tenderloin-0399 copy



Chili Brown Sugar Pork Tenderloin
Author: Mary Ellen P. Riley / Whisk Together
Serves: 4 servings
  • 1 Tb. grapeseed or olive oil.
  • 1 pork tenderloin
  • 1 Tb. chili powder
  • 1 Tb. brown sugar
  • 1 tsp. smoked paprika
  • 1/8 tsp. ground cinnamon
  • 1-2 cloves of garlic, minced or 1-2 tsp. of garlic powder
  • salt and pepper to taste (I start out with 1/2 tsp. kosher salt and 1/4 tsp. freshly ground black pepper)
  1. For OVEN: Preheat oven to 350 degrees. Preheat a cast iron skillet or oven proof skillet with the oil to medium heat.
  2. Trim the silver skin from the pork tenderloin. You will see a sheet of bluish silvery stuff. Simply trim with a sharp knife. Cut the tenderloins in half for faster cooking or cut into medallions for an even faster cooking time.
  3. Now that the tenderloin is prepped, wash your hands. You just touched raw meat! 🙂
  4. In a small bowl, combine the spices. Rub them all over the pork tenderloin.
  5. Add the pork to the skillet and brown on all sides – about 5 minutes.
  6. Put the skillet into the oven and bake for about 20-30 minutes. Depends on if you cut the pork into a half or medallions. The pork is done once it reaches 140 degrees. It may be slightly pink in the middle even though it has reached that temperature. Clear juices will run through and most of it will be grey.
  7. Serve warm. Salt and pepper to taste.
  8. FOR INSTANT POT: Skip the oil. Make sure the silver skin is trimmed. Cut the pork in half. Rub the seasonings onto the pork.
  9. Add 1 and 1/2 cups water or chicken broth to the instant pot. Place pork on top and cook on high pressure for 15 minutes. Valve should be sealed.
  10. Quick release the valve. Remove pork and serve warm.
I usually double this recipe and we have leftovers the next day for lunch.


Asian-Style Pork Chops and Broccoli | Instant Pot

Asian Style Pork Chops and Broccoli

Most stir-fry dishes are the same:  chicken or beef.  I like to have another option in my pocket because well… sometimes you get tired of chicken and beef.  Or, pork chops go on sale and you want to do something else to them other than fry them up in apples and rosemary.  Which happens 99% of the time.

This is another recipe from the super cool book The Great Big Pressure Cooker Book by Bruce Weinstein and Mark Scarbrough.  **I include the recipe for pressure cooker AND stove top**


Even without a pressure cooker…. this $15 book has 500 recipes on a lot of different flavor profiles like Asian style pork, tomato-chile pork chops and rice, turkey breast with mushroom gravy, turkey breast with prosecco and fennel, etc. etc.    I’m not sure the pressure cooker really saved any time on this dish.  But it was fun to try and the pork chops did not dry out as they sometimes can do when cooked on the stove top.

Asian Style Pork Chops and Broccoli2

Asian-Style Pork Chops and Broccoli
Author: Mary Ellen P. Riley / Whisk Together
  • 1 and 1/2 Tb. toasted sesame oil
  • 4 – 1/2″ thick pork chops (bone in or boneless worked for me)
  • 6 medium scallions (or 1/2 yellow onion in a pinch)
  • 1 tsp. minced or pressed garlic
  • 1/2 cup chicken broth
  • 1/4 cup soy sauce
  • 2 Tb. dark or light brown sugar
  • 1 Tb. rice vinegar
  • 4 cups broccoli florets (frozen works as well, but try thawing first)
  1. Pressure Cooker: Hit “brown” or “saute” on the pressure cooker and heat the oil. Brown the pork chops slightly. Add the onion and garlic. Cook 1 minute.
  2. Add the broth, soy sauce, brown sugar and vinegar. Cook 10 minutes on high pressure.
  3. Bring the pressure back down quickly with the valve/quick release.
  4. Add the broccoli. Put the lid back on and allow the broccoli to cook for about 5 minutes. Closer to 8-10 minutes for frozen.
  5. Serve meat with broccoli and sauce at the bottom of the pot.
  6. For Stove top: Take a large wok or pan and heat the oil over medium to medium-high heat. Brown the pork chops slightly. Add the onion and garlic. Cook 1 minute.
  7. Add remaining ingredients EXCEPT broccoli. Stir that around. Bring to a boil. Turn the heat down to medium/medium low, simmer and cover for 5 minutes. The pork chops will be done and should be 140 degrees internally.
  8. Add broccoli and put the cover back on the pan. Cook 5 minutes longer.
  9. Optional: serve with soy sauce.
Add a pinch of red pepper flakes to increase the heat.[br][br]If you don’t realize the pork chops are finished so quickly, then simply microwave the broccoli and add to the sauce/pork chops. Mine finished so fast that the pot was now on warm instead of hot – not hot enough to cook the broccoli. So, I had to cook the broccoli in the microwave.[br][br]As a side, I cooked brown rice in the pressure cooker before the pork chops. 22 minutes on high pressure with 1 cup brown rice and 1 and 1/8 cups water. The rice was kept warm in the oven.[br][br]Recipe from The Great Big Pressure Cookbook


Simple Chicken Enchiladas and Pressure Cookers | Instant Pot

Chicken Enchiladas-6119 copy

My friend and old neighbor Hilary posted on her Facebook page about a new Instant Pot appliance.  It could cook beans in 12 minutes!  Chicken soup – from frozen chicken – in 30 minutes!  So, yes I had to buy one.  The slow cooker is great and all.  But you know.  It’s slow.  We like fast 🙂  Ha ha.  Well, more like we want options.  I like the options and freedom to make an entire pot roast in 35 minutes.


So how does this pot work in the real world with kids and errands, food and budgets?

  1. My #1 reason and I think the machine will pay for itself:  dried beans.  Dried beans are super cheap.  Plus they have no added salt.  For years, I tried different methods to cook dried beans.  They never turned out right.  They never tasted as good as the canned beans.  Why?  Because canned beans are pressured cooked at the factory.  Resistance is futile.  I have been assimilated.  Chicken and beans cooked in 25 minutes.  Just plain black beans cooked in 12.
  2.  You can make your own yogurt!  I have not personally done it myself.  I cannot go through a gallon or even half gallon that fast.  But it has a yogurt setting and does everything automatically.  I did research it and the pot hibernates the yogurt for 8 hours – people suggest 9 hours for thicker yogurt.  Just push the + button and you’re all set.
  3. Why do I like this better than a stove top model?  The warm function.  The pot automatically stops and switches to “warm” to keep your food hot and avoid overcooking.  If you have a stove top pressure cooker, then you must turn it off yourself.  Or some people use two burners – one to heat the pot to pressure and move it to another to keep the pressure going on a lower setting.
  4. Why would you buy a stove top model instead?  If I had 5 or 6 kids, I would need the stove top model.  This instant pot holds 6 quarts.  But it is a pressure cooker.  And just like a slow cooker as well, you cannot fill it to the top.  So, larger families may want a 8 qt. stove top pressure cooker instead.
  5. You can make rice!  No more rice cooker or sticky rice or undercooked/overcooked rice.  Cooks rice perfectly.  Automatically.
  6. Healthier food:  Pressure cooking cooks food faster. The faster it cooks, the more nutritional value it can retain.  Also, the less water you need the less vitamins and minerals will go into the water and out of the food.
  7. You can make porridge! From my research, the porridge function is very popular outside the USA.  But hey, you have the option.
  8. You can steam vegetables.  Well, I usually make mine in the microwave.  But if you like your vegetables steamed, this device will do it for you automatically.
  9. The one thing I have always liked about the expensive Williams Sonoma Slow Cooker is that you can brown your meat in the same device.  The Instant Pot lets you brown your meat as well on the Saute Setting.
  10. After the cooking is finished, you can press the saute button to thicken your sauce or gravy or soup by letting it boil just like if you were using the stove.

Here is a link to the manual if you are still curious.  Instant Pot Manual.


Instant Pot

Now, once you have a pot.   How do you cook with it?  I found a lot of books on Amazon.  The #1 book had a lot of reviews complaining that the author uses a lot of pre-made mixes, cream of somethings, etc.  So I skipped that one and found “The Great Big Pressure Cooker Book” by Bruce Weinstein and Mark Scarbrough.

Pressure Cooker Book

A ton of recipes including the one on this blog post.  My one comment would be that the cooking times seem long.  The corned beef was finished cooking in 35 minutes.  The book recommended 80 minutes.  My corned beef was a little smaller than the recipe, but still.  I like their recipes and kitchen testing notes on every recipe.  The only thing I do differently is make sure that the cooking time is closer to what the Instant Pot recommends instead of the book.

*Note any and all links are not affiliated.  I live in Missouri and cannot have them.  So enjoy no strings attached 🙂

Chicken Enchiladas-6116 copy


Pressure Cooked Chicken Enchiladas
Author: Mary Ellen P. Riley / Whisk Together
  • 1 tsp. dark brown sugar or brown sugar
  • 1 tsp. ground cumin
  • 1 tsp. smoked paprika
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 4 – (6-8 oz.) chicken breasts
  • 1 Tb. olive oil
  • 1 cup (8 oz. can) tomato sauce
  • 1/2 cup light colored beer or chicken broth
  • 2 Tb. chili powder
  • 2 Tb. fresh lime juice
  • tortillas, tortilla chips, salsa, cheddar cheese (optional add ins)
  1. In a small bowl, mix the spices together (from brown sugar to garlic powder). Sprinkle onto the chicken and pat down.
  2. Heat the oil in the pressure cooker on the saute setting. Brown the chicken on all sides for about 5 minutes.
  3. Now add the tomato sauce, beer/broth and chili powder. Cook for 14 minutes on high pressure.
  4. Once finished, use the valve to quickly release the steam.
  5. Stir in the lime juice and shred the chicken apart. Or eat the chicken as is with the sauce. Or add the chicken to some tortillas with cheese and bake for 15 minutes or so in the oven.
  6. To make this in the slow cooker: Add all ingredients except the lime juice. Cook on high 3-4 hours. Shred and eat.
  7. To make this in the oven: Add the spiced chicken to a 9×13 pan. Mix the sauce and pour on top. Cover with foil and bake at 375 degrees for 35 minutes or until the chicken is no longer pink in the middle.
Recipe adapted from The Great Big Pressure Cooker Book


Copyright © 2011 - 2019 Mary Ellen Riley All Rights Reserved. WP Plugins