Monterrey Chicken Foil Packets (GF)

Note: You need an Electric Pressure Cooker to make this recipe.

Monterrey Chicken Foil Packets

Stars of the recipe:
  • 1 lb. boneless and skinless chicken thighs
  • 1/2 c. barbecue sauce
  • 1/2 c. shredded cheddar cheese
  • 1/2 c. bacon bits or 2 or 3 bacon slices cooked and crumbled
Steps:
  1. Cut the foil into 12-inch by 12-inch squares. You’ll need 4 squares.
  2. Lay a piece of chicken in the middle of the foil.
  3. Sprinkle each piece of chicken with cheddar cheese and bacon.
  4. Pour barbecue sauce over the chicken, cheese, and bacon.
  5. Wrap the foil around the chicken so that it is sealed.
  6. Pour a cup of water into the electric pressure cooker. Carefully place the trivet on top of the water. Gingerly add the foil packets.
  7. Manually set the electric pressure to 35 minutes on high. Place the lid on it making sure the vent is set to seal.
  8. Once cooked, allow to naturally release for 10 minutes and then open the seal so that it can finish releasing the pressure.
  9. Remove the lid and take the packets out of the pressure cooker carefully.
  10. Enjoy with extra cheese on the chicken.

Have a magical day,
Traci