Instant Pot Broccoli Cheddar Chicken

pressureluckcooking.com

Dan Warner

1.5 to 2lbs of chicken cutlets/breasts, sliced thin (about ⅛″ thick)

½ cup of flour mixed with a few dashes of garlic salt and onion powder, for dredging

3 tbsp of vegetable oil (if using 2lbs of chicken, use ¼ cup)

4 tbsp (½ stick) of salted butter, divided into 1 tbsp and 3 tbsp

2 shallots, diced

1 to 1.5 lbs of broccoli crowns, broken up into individual pieces and divided into two groups: ⅔ and ⅓

1.5 cups of chicken broth (I used 1.5 cups of water + 1.5 tsp of Chicken Better Than Bouillon)

16 oz of sharp Cheddar cheese, shredded (I suggest using a good sharp Cheddar for this but you can totally use two 8oz pre-shredded bags)

1 cup of heavy cream

1 tbsp of hot sauce (optional)

1 sleeve of Ritz Crackers, crushed

3 tbsp cornstarch + 3 tbsp of water to form a cornstarch slurry

You’ll likely have some leftover sauce. You can use this in any number of ways! On another dish, over pasta or even as a Broccoli Cheddar Soup!

Directions at pressureluckcooking.com

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