I cannot eat mayo. I am not sure what causes the intolerance, but I have been that way since I was a kid. If I eat it, I get a rather queasy stomach. So I often look for ways to substitute sour cream or cream cheese in recipes instead. Today for lunch I made chicken salad. My son had a friend over and they both had some. I can say this has the thirteen (well almost) year old boy seal of approval.
Cook your chicken and broth in your Instant Pot. Mine was frozen, so I cooked it on Poultry on High for 20min. NPR…actually I forgot I was making it, so it naturally depressurized because it was out of sight out of mind.
Place your chicken in your mixer bowl. Turn on low setting. Let your mixer do the work of shredding your chicken (I wish I took a picture of this! It was the first time I tried, but it worked perfectly).
Add your sour cream, cream cheese, and seasonings. Turn mixer on low setting. Scrape sides if needed to make sure it is mixed evenly.
Add your fruit and nuts. Fold in.
Enjoy with crackers or alone.
This turned out so well. Like I said, the boys enjoyed it too. I have extra in the fridge so lunch for tomorrow is taken care of as well. You can add more seasonings or extras as you want. I think next time, I will add some diced celery for some extra crunch.
I love getting creative with food. It is one of my go to small “c” everyday types of creativity. I have not really been discussing my blog much with friends, but I shared my beef stew recipe with a friend who wanted to know what my favorite goto recipes were for the Instant Pot. She didn’t realize at first that the link I sent her for this blog was actually my blog. When I told her that you can also use the IP to make rotisserie style chicken, she requested that for the next post. So here is my Faux-tisserie Chicken recipe. Enjoy!
Whole Chicken (small enough to fit in your inner pot)
1 cup Chicken Broth
1/4 tsp Sea Salt
1/4 tsp Black Pepper
1/4 tsp Paprika
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Thyme
1/4 tsp Parsley
1/4 tsp crushed dried Rosemary
2 sprigs fresh Rosemary
Olive Oil ( see instructions for amount)
Remove the gizzards from the inside of your chicken. Depending on the brand, you might not have this in yours, but don’t forget to check!
Pour a small amount of Olive Oil onto a paper towel. Use this to rub the skin of the chicken with oil. The amount of oil used depends on the size of your bird. Don’t skip this step though or you will have trouble with the next step!
Turn your IP onto Sauté mode. When heated, place your chicken in the inner pot for 3-4 minutes. Then flip the bird over and repeat for the other side. Be careful not to burn the skin! See this is why I told you to grease up that bird…did you skip that part and now have your chicken stuck to the bottom of your pot?
Turn off your IP and carefully remove the chicken from the IP inner pot using tongs. Place on cutting board.
Cut the lemon in half and squeeze juice onto the chicken. Stuff the squeezed rinds inside the chicken.
Cut the onion into fourths. Stuff the inside of the chicken with the onion.
Stuff Rosemary sprigs inside the chicken.
Mix your dry spices together in a small bowl. Rub this spice mixture all over your chicken.
Pour chicken broth into the IP inner pot. Place your trivet inside the pot.
Return the chicken to the inner pot, breast side up on top of the trivet.
Close lid and seal the vent. Set on Manual on High for 25 minutes. NPR for 15 minutes.
Using tongs, remove the chicken from the IP to a serving dish.
Let rest before serving. —You could also place the chicken under the broiler for a few minutes if you want crispier skin. As you can see, we thought it was good as is…
You will have liquid leftover in the pot. Turn your IP back to Sauté. Mix water with cornstarch. When boiling, pour the cornstarch mixture into the liquid while stirring with a whisk. This makes a great gravy. Adjust the amount of cornstarch depending on how thick you want your gravy. The thicker the mixture, the thicker your gravy. I used 1/4 cup cornstarch to one cup water.
I am a quarter Hungarian and grew up on Paprikás Csirke with Nokedli …basically Hungarian chicken and dumplings with lots of paprika and served with sour cream. Somehow time got away from me yesterday, so I decided to make a hacked version via the Instant Pot. I say hacked because I started with frozen chicken breasts and instead of making the nokedli (i.e. the dumplings) from scratch, I made a pot of Mrs. T’s Cheddar and Potato Pirogies.
1. Place chicken stock, garlic, butter, and seasonings in Instant Pot. Stir together.
2. Place three frozen chicken breasts in pot. Be careful not to overlap as this will affect the cooking. No one wants raw chicken.
3. Set Instant Pot on Poultry on High for 15 minutes. Let NPR for 15 minutes.
4. While your Instant Pot is heating up and getting ready to count down, start a pot of boiling water for the pirogies. Cook per instructions on the bag (usually 5-7 minutes once water starts boiling).
5. When your Instant Pot is done, pull chicken out and shred. Place shredded chicken back in pot and mix with the broth.
6. Dish out some pirogies and top with chicken mixture. Make sure to get some of that broth.
7. Top with sour cream.
Personally, I think I could have used more paprika in this dish, but the guys really liked it. It was quick and easy and very filling. You could of course swap out the pirogies with egg noodles or even your own nokedli (I have even used canned biscuits dropped in boiling water before).