I have certain foods I love that require a pressure cooker. But I haven't had a pressure cooker for years. So I decided I needed an Instant Pot last year. I wanted a brand name because I knew I could find a lot of recipes. But it was $100 for the Instant Pot. I put it on my Christmas wish list and started stalking the ads. The Tuesday before Thanksgiving, Walmart issued online pre-Black Friday deals and I just happened to be online and was able to get one....for $49. SCORE! It was an early birthday present and I couldn't wait to use it for shredded chicken to make barbecue chicken sandwiches by using the homemade barbecue sauce recipe belonging to my mother-in-law. Fast forward from December to this past Friday. I have never used it. Not one time. Oh I wanted to. Even read the directions back to front. But the truth is, I realized I was afraid of it. So many buttons. Friends would tell me how easy and one friend even showed me what buttons to use. We had made chicken in one at his house last year and that was why I wanted it. But the fear was overwhelming. So Friday, I decided to brave it and try to conquer my fear. I bought 4# of boneless, skinless breasts and set everything up and turned it on.
While it was doing its thing, I chopped onions using a hack I saw on FB. I hate the way you cry slicing onions. Well it turns out that onions draw moisture to them. Since you eyes have moisture, they draw it out and hence the crying. Some lady said put a wet paper towell on your cutting board before cutting up onions. I did and enjoyed a tear free onion moment. This really works.
I made the sauce using the onions in one bottle of Heinz Chili Sauce, then 1 and 1/2 bottles of water (using the chili sauce bottle), 2 tablespoons lemon juice, 4 1/2 tablespoons of ketchup, 1 stick of Parkay margarine (cut up in chunks like in the picture below so it melts faster), 1/2 of a small onion chopped like above, 2 tablespoons Worcestershire sauce, and 1 tablespoons sugar. Put this on and cook over medium heat till butter is melted and everything is mixed good then turn to simmer.
Low and behold, 20 minutes after I started the whole process my chicken was done. I had covered the chicken with 2/3 cup of water and set it for 15 minutes and it was perfect. Literally fell apart as I shredded it with 2 forks.
I then put the shredded chicken in the barbecue sauce and stirred it really good and let it simmer about 30 minutes to get the juices soaked in the chicken.
Then I enjoyed a couple of really tangy (vinegar free) barbecue chicken with some Lays chips and a dill pickle.
Now I am in love with my Instant Pot and ready to try new recipes. Hope you try this some day and come back to comment on what you thought of it.
