The Easiest Chicken Recipe Ever

Servings: 2 | 6-8 hours

Ingredients

• 1 packet (1.25 ounces) dry ranch dressing mix
• 1 jar (15.5 ounces) salsa (any kind)
• 1 pound boneless, skinless chicken breasts
• 2 cups long-grain white rice (prepared)

Instructions

1. Coat the multicooker’s inner pot with nonstick spray.
2. Place the chicken breasts in the pot so they overlap as little as possible, and sprinkle with the dressing. Spread the salsa evenly over the chicken.
3. Set the multicooker to its slow cooker setting. Cook on low for 6 to 8 hours.
4. Halfway through, check to see if the chicken is too dry. Add about 1/2 cup water if needed.
5. About 15 or 20 minutes before serving, add the cooked rice. Continue simmering until the rice is warm.

Recipe Note

For a meatless version, use black beans or garbanzo beans instead of chicken.

Almost-Instant Vegetarian Chili

Servings: 8 | 30 min

Ingredients

• 2 cans (15 ounces each) kidney, black, and/or pinto beans (low-sodium is fine)
• 1 can (14 ounces) fire-roasted tomatoes
• 1 can (4 ounces) diced green chilies
• 2 cups frozen bell peppers, chopped
• 1 cup frozen corn
• 1 cup chopped onion, either fresh or frozen
• 1 1/2 to 2 tablespoons chili powder (or to taste)
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano

Instructions

1. Place all the ingredients in the multicooker’s inner pot and stir until mixed.
2. Seal the multicooker and set to cook for 30 minutes on the “beans/chili” or “soup” setting.
3. When the timer goes off, turn the vent to release the pressure. Wait 1 minute or until the pressure is fully released.
4. Stir the chili, and season to taste. Serve with toppings such as shredded cheese, diced green onions, or crackers.

Recipe Note

For a thicker chili, drain the beans before adding. You can add cooked ground beef or diced chicken if you prefer a meat version.

Penne With Chicken, Tomatoes, Spinach, and Herbs

Servings: 6 | 10 min

Ingredients

• 2 tablespoons olive oil
• 1 pint grape or cherry tomatoes
• 1 pound ground chicken
• 2 teaspoons Italian seasoning
• 1 teaspoon kosher salt
• 1/4 to 1/2 teaspoon red chili flakes
• Black pepper, as desired
• 1 pound dried penne or similar pasta, such as elbow macaroni
• 2 cups baby spinach (packed)
• 1 28-ounce can crushed tomatoes with basil
• 1 cup water

Instructions

1. Add the olive oil and grape or cherry tomatoes to the multicooker’s inner pot and stir.
2. Add the chicken, crumbling the meat. Sprinkle with the Italian seasoning, salt, chili flakes, and black pepper.
3. Layer with the pasta, spinach, and crushed tomatoes. Pour the water over the top.
4. Seal the multicooker. Set to “pressure cook” on low for 4 minutes.
5. When cooking is done, let the pressure release naturally for 5 minutes. Next, turn the vent to release the rest of the pressure and then wait for 1 minute.
6. Stir to combine the ingredients. Serve with Parmesan cheese, if desired.

Recipe Note

For a vegetarian version, substitute black beans or garbanzo beans for the chicken.