![]() Really, you could serve this sauce over mashed potatoes, orzo, couscous, quinoa, egg noodles etc. We loved eating this over a bed of brown rice that I made in a separate Instant Pot. I do like the chicken tenderloins because they stay moist and tender and only need a 2 minute pressure cook time! Sprinkle the cheese on top and let it melt (I used an air fryer lid to speed up this process). Set Instant Pot to slow cooker setting on high for 4 hours (or your Crockpot to low for 4 hours). You can also use chicken thighs or chicken breasts but you’ll need to increase the cooking time to 12 minutes with a 10 minute natural pressure release. and the cream of chicken soup and sour cream mixture. I used frozen chicken tenderloins (Costco) that I had thawed about halfway. Pressure cook on high heat for 6 minutes, followed by a quick release.
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