JANICE KITCHEN

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Tried the instant pot method and it was delicious! My granddaughter is visiting with us and this is the first real meal that she finished without asking for McDonald’s. The adults enjoyed it but I am always impressed when the kids finish their food. Definitely a winner!

Recipe Apdated From:www.shoporganic.co.zaen

INGREDIENTS

• 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 3/4 cup low-sodium chicken broth (for IP)
• 1/2 cup grated Parmesan cheese
• 1 cup shredded Parmesan cheese
• 1 lb potatoes, chopped
• 1 tbsp garlic powder
• 1 tbsp Italian seasoning
• Salt & pepper to taste
• 2 garlic cloves, minced
• 1 tbsp extra-virgin olive oil
• 2 tsp oil (for IP)

INSTRUCTIONS

Slow Cooker

1. fIRST, Add all ingredients EXCEPT the shredded Parmesan cheese to the slow cooker. Stir to mix well.
2. Then, Cook HIGH 2-3 hours or LOW 4-6.
3. Top with shredded Parmesan cheese and cook an additional 10-20 minutes until melted.

Instant Pot

1. Turn the Instant Pot to saute. Once the IP is hot, add the oil & chicken and cook a few minutes on each side until slightly browned.
2. Add potatoes and all other ingredients EXCEPT the shredded Parmesan. Be sure to include the chicken broth. Stir to mix well.
3. Close lid and seal valve. Set high pressure and cook for 8 minutes (make sure internal temperature for the chicken is 165° Fahrenheit). Quick release pressure.
4. Top with shredded Parmesan cheese. Cook on WARM until cheese is melted.