It’s funny how a dinner idea can grow. Yesterday, I decided to cook Instant Pot “baked” potatoes. I made some a couple of weeks ago, and they were fabulous. I thought some chicken tenders would go nicely with that. The girl (my daughter) came in and mentioned tomatoes, which grew to onions, garlic, bell pepper, and Mrs. Dash. And a meal was born. I’m going to share it with all the recipeople here.
Instant Pot Baked Potatoes:
- 4 Potatoes, whatever kind you like
- Chicken stock, 1 cup
Put trivet in Instant Pot and pour in chicken stock. I use Kitchen Basics no-added sodium. Put the lid on the Instant Pot, and make sure it’s set to Steam. Set to Manual and High Pressure – 12 minutes for small potatoes or 18 minutes for large potatoes. Quick Release steam.
This is easy. Stick a bag of Green Giant, Bird’s Eye, or your other favorite steamable asparagus in the microwave.
Chicken Stuff: (It has no name)
- Chicken tenders – 2 lbs
- Onion – 1/2 cup
- Garlic cloves – 4 large
- Green bell pepper – 1/2 cup
- Mrs. Dash Tomato, Basil, and Garlic seasoning, 2 Tbsp
- Diced tomatoes, 15’ish oz can
- Olive oil – 2 Tbsp
- Salt – to taste. (I don’t use any because I’m on a low-salt diet.)
- Chicken stock – 1 cup
Sautee onion, garlic cloves, bell pepper, and chicken in olive oil until the chicken is nearly done. Add Mrs. Dash, diced tomatoes, chicken stock, and salt. Cover and cook with a lid until the chicken is completely done.
I put the chicken and juice over my “baked” potato.