Recipe | Instapot Creamy Chicken (Reader Inspired)

Servings: 2 hungry people

Ingredients:

2 frozen chicken breasts
1 cup water
1 Tbsp vegetable better than bouillon
1 small onion, sliced
1 pkg taco seasoning
1 7 oz. can fire roasted diced green chiles, drained of liquid
4 oz. cream cheese
1/2 cup cottage cheese
1 Tbsp cornstarch
Salt & pepper, to taste

Supplies:

Instapot
Measuring tools
Cutting board
Knife
Spatula

Instructions:

To Instapot, add everything except cream cheese, cottage cheese and cornstarch. Give it all a quick stir to ensure the chicken breasts aren't stuck to the bottom. Lock lid into place and cook on manual for 18 minutes. Once the Instapot is done cooking, manually release pressure and carefully remove lid. Caution: Hot steam! Change the Instapot setting to simmer. Add in the cream cheese & cottage cheese & stir occasionally to combine. The chicken should be tender enough to break apart with your spatula. Once the cheeses have melted through, add the cornstarch to thicken. Enjoy with some tortilla chips or a side of rice and beans.

Thanks to Hope for sharing one of her Instapot recipes with us! The original recipe can be found in Newsletter #18. The recipe above is based off of the recipe she sent to me.