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Jeffrey Eisner, of the blog Pressure Luck Cooking and author of the new cookbook Super Shortcut Instant Pot (Voracious, 2023), has become well-known for his quick, easy and tasty Instant Pot recipes. Here, he shares a 5-ingredient favorite.
"This recipe is dedicated to everyone who loves cheesy chicken rolled up in a tortilla, but who has no time to get fancy. I'll keep it as simple as this headnote: four (or five) ingredients; eight minutes pressure cooking. These roll-ups are as addictive as they are a cinch to make." —Jeffrey
Photos courtesy of Aleksey Zozulya (@ch3m1st).
Pro Tip from Jeffrey: To make the dish keto (in addition to gluten-free and low-carb), use keto-friendly tortillas or egg wraps.
Add the chicken and broth to an Instant Pot, arranging the chicken so it's as submerged in the broth as much as possible. Secure the lid, move the valve to the sealing position and hit Pressure Cook or Manual at High Pressure for 10 minutes. Quick release when done.
Using tongs, transfer the chicken to a large mixing bowl and reserve ½ cup of the broth. Return the empty liner pot to the Instant Pot. Using either two forks or a hand mixer, shred the chicken. Fold in the cheese, then mix in the salsa verde (if using).
Hit Cancel on the Instant Pot, followed by Sauté and Adjust, so it's on the More or High setting. Return the chicken mixture to the pot and cook, stirring often, for 3 to 5 minutes until the cheese is completely melted and the chicken is nice and hot. (If you want the mixture a bit thinner, stir in enough of the reserved broth to reach the desired consistency.) Hit Cancel to turn the pot off.
Scoop some of the cheesy chicken into a tortilla, roll it up and revel in the delicious simplicity. It's even better with some salsa, guacamole, sour cream and/or jalapenos!