Instant Pot Roasted Red Pepper Chicken
It’s been a long while since I’ve updated anything here on the website. Now that I’m back in Weight Watcher’s I’m happy to be cooking again. Well, I really only get to cook on the weekend since my husband cooks dinner most nights and that’s something to appreciate. (Thank you, William!) I defrosted a pound of chicken breasts because it’s 0 points and I had to figure out something to do with it. As always, I may use some ingredients that could be substituted to make the dish lighter. I just don’t like certain things. For example, you could use fat-free cream cheese but for me, that costs too much in flavor so I would rather use an extra point. Let me know what you think. Is it better to use something that’s fewer points or better to have a bit more flavor at the cost of another point or two?
Instant Pot Roasted Red Pepper Chicken
Serves 4
2 Weight Watcher Points
Ingredients:
- 1 pound uncooked boneless skinless chicken breast(s), Cut into 1 inch pieces
- 1⁄2 Tbsp butter + 2 sprays of Pam.
- 1⁄2 medium uncooked onion(s), diced
- 4 large garlic clove(s), minced
- 12 oz roasted red peppers (packed in water), drained and diced
- 1 cup fat-free chicken broth
- 2 oz Philadelphia Cream Cheese, 1/3 Less Fat
- 1 tsp paprika (or to taste)
- 2 tsp black pepper (or to taste)
- 1 Tbsp kosher salt (or to taste)
Special Equipment:
Instant Pot (I use the Duo 60 7-in-1) or any pressure cooker should work.
Instructions:
1. Heat the Instant Pot on Saute. Add in the butter and spray the bottom of the pot a few times with Pam.
2. Once the butter has melted and the pot is hot, add in the onion, garlic, and chicken. Saute for a few minutes to soften the onions.
3. Add the rest of the ingredients except the basil.
4. Lock the lid in place, make sure that the valve is in the sealed position. Set the pot on the “poultry” setting.
5. Add salt and pepper to taste. We really enjoyed it over rice because it soaks up all of the good broth. I hope you enjoy it as well!
Additional Recipes You Might Like
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- 1 pound uncooked boneless skinless chicken breast(s), Cut into 1 inch pieces
- ½ Tbsp butter + 2 sprays of Pam.
- ½ medium uncooked onion(s), diced
- 4 large garlic clove(s), minced
- 12 oz roasted red peppers (packed in water), drained and diced
- 1 cup fat-free chicken broth
- 2 oz Philadelphia Cream Cheese, ⅓ Less Fat
- 1 tsp paprika (or to taste)
- 2 tsp black pepper (or to taste)
- 1 Tbsp kosher salt (or to taste)
- Heat the Instant Pot on Saute. Add in the butter and spray the bottom of the pot a few times with Pam.
- Once the butter has melted and the pot is hot, add in the onion, garlic, and chicken. Saute for a few minutes to soften the onions.
- Add the rest of the ingredients except the basil.
- Lock the lid in place, make sure that the valve is in the sealed position. Set the pot on the "poultry" setting.
- Add salt and pepper to taste. We really enjoyed it over rice because it soaks up all of the good broth. I hope you enjoy it as well!
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Hello and thank you for visiting SkinnyMeRecipes. I started this Blog at the end of 2015 because I've been working on losing weight myself and wanted to share some of my recipes with you. Please leave comments and subscribe to the page to get weekly emails showing you what's new on the site. 
