Instant Pot Barbecue Chicken and Carrots
Servings: 4 servings
Calories: 114kcal
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Ingredients
- 1/2 cup chicken broth
- 2 frozen chicken breasts fresh okay, decrease cook time
- 1 tbsp Montreal steak seasoning
- 1 cup baby carrots
- 2 tbsp barbecue sauce lowest sugar available
Instructions
- Add broth to bottom of pressure cooker.
- Wrap wire insert in foil for easy cleanup. Add frozen chicken breast. Sprinkle steak seasoning over top.
- Spread carrots around chicken. Add barbecue sauce over chicken.
- Close lid of pressure cooker and close the steam valve. Select 'manual' or 'pressure cook' on high for 15 minutes (if chicken is frozen, 8 minutes if fresh).
- Allow to naturally release for 10 minutes. Then move steam valve to open and manual release. Open lid with face held away from the pot. Move chicken to plate and shred or chop. Serve with carrots.
- Note: if you prefer cooked carrots to be more firm, steam separately in the microwave. Pressure cooked carrots will be soft.
Nutrition
Calories: 114kcal | Carbohydrates: 8g | Protein: 18g | Fat: 2g | Saturated Fat: 1g | Sodium: 272mg | Potassium: 99mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4439IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg
Nutrition Facts
Instant Pot Barbecue Chicken and Carrots
Amount Per Serving
Calories 114
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 272mg12%
Potassium 99mg3%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 4g4%
Protein 18g36%
Vitamin A 4439IU89%
Vitamin C 3mg4%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.