Ingredients1 h 5 m servings 312
- Combine tomatoes, potatoes, chicken broth, onion, Worcestershire sauce, vinegar, ketchup, and red pepper flakes in the pot of a multi-functional pressure cooker (such as Instant Pot(R)). Lay chicken breasts on top; add seasoned salt, thyme, and black pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
- Remove chicken from pot and set on a plate to cool. Place corn, lima beans, and okra into the pot and stir to combine.
- Remove skin from chicken, shred the meat off the bones, and return to the pot. Add pork. Seal cooker; select low pressure and cook until vegetables are heated through, about 15 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Per Serving: 312 calories; 4.7 44.8 24 49 941 Full nutrition
ReviewsRead all reviews 3
I followed the directions, but I added one more potato. It was delicious and will definitely make it again, using my new Instant Pot.
I didn't add the pulled pork because I didn't want to go to the trouble (and couldn't find it ready-made), but otherwise, I made this as directed. It was my first Instant Pot recipe, and worked...