Rotisserie-Style Chicken (Instant Pot) 4-5 lb. boneless skinless chicken breasts ¾ c. water 2 t. kosher salt 1 t. paprika 1 t. onion powder ½ t. dried thyme 1 t. Italian seasoning ½ t. cayenne pepper ½ t. ground black pepper Add all ingredients to pressure cooker, lock the lid, set the valve to “sealing”. Set timer for 30 minutes. When finished cooking, let naturally release for 10 minutes. Release the rest of the pressure using “quick release” and after the pin drops, carefully remove the lid. Use a hand mixer to shred the chicken (it will splatter). I divide 2 cup portions into Ziploc sandwich bags and put in freezer bags. Use for tacos, taco salad, chicken salad (hot or cold), casseroles, chicken sandwiches, etc. Chicken Salad 2 c. rotisserie-style chicken or diced chicken ¾ c. celery, sliced ¾ c. grapes, sliced 2 green onions, sliced ½ c. + non-fat plain Greek yogurt ½ T. dill weed ¼ t. salt 1/8 t. pepper Combine all ingredients.
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