Tuesday, November 27, 2018

Instant Pot BBQ Chicken with Ranch Spice

  • 2 1/2 pounds of chicken, I used a mix of thighs and breasts.  I cut my breasts in thirds because they were HUGE
  • Package of Ranch Seasoning Mix
  • 1/4 cup Mayo
  • 1/4 cup Heavy Cream
  • 1 tsp of white vinegar
  • 1 bottle of BBQ sauce (I used something both sweet and spicy)

This was easy -- and OH SO QUICK.   Threw the chicken in the IP, in the measuring cup I used to measure out the Heavy Cream I added a couple scoops of Mayo (I'm terrible about measuring exactly) and the vinegar.  Stirred that round to get out lumps - poured it over the chicken, poured in the entire bottle of BBQ sauce, gave the entire mess a big stir, making sure all the chicken was coated.  Put the IP lid on, locked it, and cooked it at High Pressure for 6 minutes.  I did a natural release (as down in about 7 minutes ... I probably would have done a quick release if I had to wait much longer)   

Used the hand held mixer to "shred" the chicken -- fun but MESSY if you take the mixer out of the pot while it's going.  STAND at arms length  !!  Then grab your rolls, and finish how you'd like.  I topped mine with provolone cheese and then stuck it in a 400 degree toaster oven for about 3 or 4 minutes.   Yum, Yum, Yum.  And yes, I hate that word LOL

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