I have a class that goes until 8:45pm, so I got home late, but I still wanted a proper dinner. So I put two FROZEN Creole-seasoned chicken halves layered with sliced onions in the insta-pot on the trivet over a cup of water laced with 1/4 cup white balsamic vinegar and maybe a tablespoon of hot sauce. I pressure-cooked it for 18 minutes, then broiled it in the oven for a few minutes on both sides until crispy. While the chicken was in the pot, I threw together a corn, chili bean, and avocado salad as my side dish. In about 30 minutes, I had real food...fast! YAY!
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