Stu and I got an instant pot from our wedding registry and we’ve only used it a handful of times. Each time we use it, though, I wonder why we don’t use it more.. because it’s effing amazing! It cooks things so quickly + precisely.. it actually blows my mind. The bacon + mushroom risotto recipe that comes with the Instant Pot cookbook.. HOLY SHIT. Get an instant pot just to get that recipe.
One of the things I love most about our instant pot are ALLLLLL the different cooking options! It works as a pressure cooker, slow cooker (bye bye crockpot), steamer, it can sear things, sauté them, reduce liquids… EVERYTHING! Just go ahead and throw out your entire kitchen and get one of these. Just kidding don’t do that.
This recipe is simple as hell, delicious AF, and you can make it your own by adding your favorite spices, sauces, etc. to your own liking. I feel like all of my recipes on my blog are like this though.. like honestly just get creative and start throwing random shit into your meals and you’ll be surprised how quickly you learn how to COOK instead of just being really really good at following instructions in recipes. This is definitely one of my goals for all of my followers… learn how to take a look at your fridge and grab random shit to make a meal without following a recipe. Sustainable, easy, healthy meals aren’t hard once you get the courage to just TRY making random stuff. You’re gonna have some fails- but hey we all do so keep at it!
- 3lb Chicken tenders or breast
- ½ Tsp mineral salt
- ½ Tsp garlic powder
- 2 Tbsp coconut aminos
- 2 Tbsp Red Hot (or your fave hot sauce)
- 2 Tbsp avocado oil
- Butter lettuce leaves
- Thinly sliced bell peppers
- Avocado slices
- Sauce: 2 tbsp Red Hot + 2 Tbsp Primal Mayo
- Get your Pressure Cooker out and toss the chicken inside.
- In a small dish, whisk together the coconut aminos, avocado oil, + Red Hot. Set aside.
- In a separate small bowl, mix together the salt + garlic powder. Rub the chicken with the spice mixture then pour the sauce over top + mix well so that all chicken is coated evenly.
- Place the lid on top, then select "pressure cook", "poultry", at 9 psi for 10 minutes on auto pulse.
- When finished, let the pressure cooker auto pulse for about 5 minutes before you release the rest of the pressure manually- this will help to hold in more moisture + flavor.
- Wash as many lettuce leaves as you'd like (I ate 4 for lunch when I was hungry as hell).
- Add chicken to the lettuce leaf, then top with avocado, bell pepper slices, and spicy mayo sauce.
If you’re looking for more recipes like this one, check out:
- Slow Cooker Carnitas
- Slow Cooker Rosemary Lamb Shoulder
- Slow Cooker Braised Beef Short Ribs
- Lemon Rosemary Garlic Roasted Chicken
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