1-2 Pounds Chicken – I used frozen chicken thighs (boneless).
Add 1 cup water or broth to Instant Pot. Cook on high pressure for 20 minutes (use trivet). Remove chicken and trivet, dump out broth/water and make one of the following:
Creamy Chicken – Basic
Add 4 ounces cream cheese, 1 chicken bullion cube, and white wine or water (about 1/4-1/2 cup) to instant pot and saute. Can also add mushrooms, onions, sundried tomatoes, spinach, artichokes, parmesan cheese, etc.
Cream Cheese Italian Chicken
Add 4-8 oz. of cream cheese and 1/2 – 1 packet of dry italian seasoning. Heat through on Saute. I like this one with mushrooms.
BBQ Bacon
Place chicken back in bottom. Pour BBQ sauce over. Add cooked bacon, chopped scallions, and cheddar or monterey jack cheese. Heat on slow cooker for later or higher setting until cheese melts.
Piccatta style
Add chicken bullion, garlic, white wine, capers, italian seasoning, and lemon juice to pan. Add zoodles. Cook on saute for a few. Add chicken back in until heated through.
Buffalo Style
Put chicken back in. Pour buffalo sauce over and crumbles of blue cheese.
Mediterranean
Add white wine, chicken broth, olives, and tomatoes.