Thai Chicken PIZZA!

Start off the new year right with a great new recipe in your new Instant Pot!  (And if you don't have one, seriously go get one right now!)  You can eat this chicken over rice or noodles, or use it to top naan bread for an amazing pizza!  Or you can do both.  Have Thai chicken one night and pizza the next!

THAI CHICKEN PIZZA

2 boneless skinless chicken breasts, cut in half
1/4 cup honey
1/4 cup rice vinegar
1 tsp ground ginger
1 TBSP garlic, minced
1/2 cup yellow onion, chopped
2 TBSP soy sauce
1 tsp crushed red pepper
1 TBSP olive oil
1-1/2 tsp corn starch
1 TBSP water
salt and pepper to taste (optional)
8 whole wheat naan bread
1 carrot, finely shredded
1-1/2 cups chopped peanuts, optional
2 cups shredded mozzarella cheese
Taste of Thai Garlic Chili Pepper Sauce

Place chicken in bottom of Instant Pot.
In a separate bowl, whisk together honey, rice vinegar, ginger, garlic, onion, soy sauce, crushed red pepper, olive oil.
Pour over chicken.
Set Instant Pot to high pressure and cook for 7 minutes.
Quick release the pressure.
Remove chicken from Instant Pot and shred.  Set aside.
Turn Instant Pot to saute.  Combine the corn starch and water in a small bowl.
Pour the corn starch mixture into the Instant Pot and bring to a boil, stirring constantly.  When the sauce thickens, add the shredded chicken back in.  Mix together thoroughly.  Add salt and pepper to taste.

Set oven to 350.  Spread an equal amount of chicken on each naan bread.  Sprinkle each with carrots, peanuts, and mozzarella cheese.
Bake at 350 for 15-20 minutes or until cheese is bubbly and starts to brown.
Remove from oven and top with garlic chili pepper sauce.

Serve warm!

Cold Weather Favorites

You should know... I am very excited about my new toy!!!  Since I started using my Instant Pot I just can't stop!  I really am not a band-wagon-jumper-onner, but this thing is awesome!!!  (Many exclamation points required!)

This week I made my favorite tomato basil soup that I used to simmer on the stove for an hour and Cream Cheese Chicken and Black Beans.  The chicken recipe at the link is for the slow cooker and cooks about 4 hours, but I've converted it and modified it below to make a great heavy h'ors d'oeuvres in about 15 minutes of cook time!


Quick and Easy Tomato Basil Soup (Instant Pot version)

Q&E Tomato Basil Soup

5 TBSP olive oil
4 ounces carrots, peeled and chopped
4 ounces yellow onion, chopped
1 TBSP dried basil
2 26 ounce cans crushed tomatoes
3/4 cup chicken broth
1 cup heavy cream
salt and pepper to taste

Select Sauté on your Instant Pot.  Add oil and heat until shimmery.
Add carrots, onions, and basil.  Sauté about 4 minutes or until onions become translucent.
Add crushed tomatoes and chicken broth.
Lock lid and close pressure valve.  Cook at high pressure for 5 minutes.  Allow full natural pressure release.
Turn Instant Pot off and then set to Sauté.  Using an immersion blender, blend until smooth.  Add cream and stir to heat through.  Add salt and pepper to taste.


Instant Pot Southwestern Chicken Nachos

2 boneless skinless chicken breasts
1 can black beans (15-1/2 ounce, drained and rinsed)
1 cup frozen corn
1 jar medium or hot salsa (15 ounce)
8 ounces cream cheese
Tortilla chips

Place chicken breasts in Instant Pot.  Add black beans, corn, and salsa (in that order).  Lock lid and close pressure valve.  Cook for 15 minutes.  Allow to naturally release for 5 minutes then quick release.  Remove lid and shred chicken with two large forks.  Stir in cream cheese.  Serve over tortilla chips.


This new toy really is making my food life better.... great food really fast!  What more could you ask for?!

What are you eating this week?  Whatever it is... Keep it Clean!!