Instant Pot Chicken Caesar Sandwiches Recipes
INSTANT POT CHICKEN CAESAR SANDWICHES
Winner winner chicken dinner! Or rather, Instant Pot Chicken Caesar Sandwiches dinner. These creamy Chicken Caesar Sandwiches are absolutely delicious, full of flavor, cheesy, and very SIMPLE! They are great for a quick weeknight dinner on those busy nights or weekend lunch!
Provided by Camille
Categories Dinner Lunch Main Course
Yield 6
Number Of Ingredients 8
Steps:
- Place chicken breasts in inner pot of Instant Pot. Add in chicken broth.
- Turn the valve to "seal" and set Instant Pot to manual for 6 minutes. It will take 5-10 minutes for the Instant Pot to come to pressure.
- Once the chicken is done cooking, let it do a natural release for 5 minutes (don't touch anything!) and then move the valve to "vent" to release remaining pressure.
- Remove the chicken from the liquid and shred using 2 forks.
- Place shredded chicken in a bowl, along with dressing (use more or less to your liking), Parmesan cheese, parsley, and black pepper.
- Spoon chicken mixture onto buns, top with lettuce, and serve.
Nutrition Facts : Servingsize 1 serving, Calories 3455 kcal, Fat 172 g, SaturatedFat 36 g, Cholesterol 786 mg, Sodium 6432 mg, Carbohydrate 196 g, Sugar 24 g, Protein 263 mg
INSTANT POT® CRISPY CHICKEN CARNITAS
Chicken carnitas made in the pressure cooker are quick and easy! We crisp them up in the broiler, and they are perfect to meal-prep and enjoy for the week! Serve with tortillas, diced onions, chopped cilantro, sauteed cabbage, lime wedges, and anything else you like!
Provided by Margo
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 10
Number Of Ingredients 19
Steps:
- Combine cumin, chili powder, oregano, salt, and pepper in a bowl. Sprinkle over chicken breasts on both sides.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon olive oil and sear chicken breasts, 1 to 2 minutes per side, working in batches so chicken sears rather than steams. Transfer chicken to a plate.
- Add garlic and onion to the hot cooker; cook and stir until browned evenly on all sides, about 2 minutes. Return chicken to the pressure cooker along with lime juice, chicken broth, cilantro, chipotle pepper with 1 tablespoon adobo sauce, orange zest and juice, and bay leaf. Close and lock the lid. Set timer for 8 to 10 minutes, depending on size of chicken breasts.
- Meanwhile, combine mayonnaise, milk, chipotle pepper and 1 tablespoon adobo sauce, salt, and garlic powder to an electric blender. Blend chipotle sauce until smooth.
- Release pressure from the cooker using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Transfer chicken breasts to a clean surface and reserve cooking liquid. Shred chicken meat using 2 forks. Place in a large bowl and drizzle 1/4 cup cooking liquid over chicken; toss to coat. Drizzle 1 tablespoon oil over the surface of a baking sheet. Add chicken to the sheet and drizzle remaining 1 tablespoon oil on top. Stir to coat evenly.
- Broil chicken in the preheated oven for 5 minutes. Toss chicken with 1 to 2 tablespoons reserved cooking liquid and rotate the pan for even broiling. Continue broiling until crispy, 5 to 7 minutes more. Serve with chipotle sauce.
Nutrition Facts : Calories 235.8 calories, Carbohydrate 4.7 g, Cholesterol 56.1 mg, Fat 15.3 g, Fiber 0.8 g, Protein 19.6 g, SaturatedFat 2.5 g, Sodium 185.9 mg, Sugar 1.6 g
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