Instant Pot Barbecue Chicken and Carrots
Servings: 4 servings
Calories: 114kcal
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