Baked Potatoes
Ingredients Russet potatoes 1 cup of water Instructions Poke holes in the potatoes. 20 minutes on high with a quick release. Notes It came out tender, but had split.
Buffalo Chicken
Ingredients 1 to 1.5 lbs of boneless chicken breasts 1 cup of chicken stock 1 packet ranch seasoning 8 oz cream cheese 3 cups water 1 cup cheddar cheese 4 oz of shredded cheese 1⁄4 cup of hot wing sauce (some version of Frank’s Red Hot Wing Sauce) Optional (although it shouldn’t be!): 4 slices of cooked and crumbled bacon Instructions Put in chicken and chicken stock water.
Corned Beef
Ingredients Package of corned beef (with the seasoning packet) 4 cups of water Onion Potatoes Carrots Cabbage Instructions Rinse the meat to get rid of as much salt as possible Cut the meat into 4 pieces (easier to fit into my Instant Pot and it cooks faster). Place it in the pot trying to make one level layer. Pour in the water and sprinkle the seasoning packet on the meat.
Crack Chicken
Ingredients 2 pounds boneless chicken breast 1 packet ranch seasoning 8 oz cream cheese 1⁄2 cup water 1 cup cheddar cheese Optional (although it shouldn’t be!): 6-8 slices cooked bacon Instructions Put in chicken, water, seasoning, and cream cheese. Cook on high for 15 minutes with a quick release. Leave the instant pot on low. Pull the chicken out and shred it. Add the chicken back with the cheese (and bacon).