A blend of triple cheese, shredded chicken drenched in barbecue sauce all mixed together with spicy jalapenos and topped with scallions and parsley.
For the Chicken:
- Olive oil
- Boneless skinless chicken breast
- Salt and Pepper
- GirlCarnivore Chick Fest Seasoning
- Head Country Original
- Chicken broth
Sautee the onion:
Set the instant pot to sauté. Add the olive oil to the pot and using a spatula, swirl to coat. Add the onion and sauté 5 minutes.
Prep the chicken:
Pat the chicken dry and trim any excess fat. Season with salt, pepper, and GirlCarnivore Chick Fest on both sides.
Place the chicken in the instant pot and sautee both sides until brown, about 3 to 4 minutes a side. Work in batches if necessary to not over crowd your pressure cooker.
Pressure Cook the Chicken:
Baste the chicken with the barbecue sauce and gently pour the chicken broth in along the side to not disrupt the sauce on the chicken.
Cover and seal the pressure cooker. Set the pressure cooker to 13 to 15 minutes. Once the IP comes to pressure and cooks, allow the steam to release naturally for 10 minutes.
Air Fryer Pickle Brined Chicken Wings