Today my second book baby, The Big Book of Instant Pot Recipes, is being released. In the book, you can find 240 recipes for everything from breakfast to lunch and dinner, to soups salads and these BBQ Chicken Jalapeño Sliders. The sliders have the smoky and sweet flavors of BBQ without actually using BBQ sauce. Genius, if I do say so myself.
Ba-ba-ba-baaaa!!! That’s the sound of all the fanfare for my second cookbook which is out TODAY! Saying the phrase “second cookbook” out loud is surreal. Even still, when I talk about my first book, I get goosebumps.
Luckily my first book was received by all of you with such kindness. I had no qualms about jumping into book number two. However, I have to be honest about something. The real reason I jumped into book two is all because of the three other blogger lady bosses that are my co-authors. Amy from Wholesomelicious, Emily from Recipes to Nourish, and Kristy from The Wicked Noodle all have successful blogs and many successful cookbooks. They bring a lot of vegan, gluten-free, paleo, and dairy-free recipes to the new book.
There is literally something for everybody.
We came together and contributed 60 recipes each for everything from sauces and soups to breakfast ideas and desserts. If you feel like you always make the same things over and over again in your Instant Pot and need a little inspiration, this book is for you!
I have heard from many people that the creamy sun-dried tomato tortellini, Reuben sliders, and the French onion cheeseburger sliders are some of the favorite recipes were their favorite recipes from Quick-Prep Cooking. I definitely took that into account when coming up with recipes like the one for these BBQ chicken jalapeño sliders. This is a classic dump-everything-into-the-pot-recip, and let it do the work. All you have to do assemble the sandwiches and toast them up in the oven.
Smoky, spicy and sweet chicken laden with jalapeño peppers and red onions on top of little slider buns with lots of gouda. Don’t skip the gouda!
Some of my other favorites from the book are a lemon lentil spinach soup that is perfect for winter, a pasta puttanesca that takes only 5 minutes, and a loaded bacon cheeseburger quinoa that has the best secret sauce mixed right into the quinoa.
I cannot wait to share this recipe along with a few of the other ones mentioned above.
We are giving away copies of all of our cookbooks (that’s seven books total) along with one Instant Pot to one lucky follower over on Instagram today to celebrate the release of the book. Head over to my @sarcasticcook account to find out how to enter and win. Thank you all for the continued support. I can’t wait to see what you love from this book.
Aside from these BBQ chicken jalapeño sliders, of course.
Instant Pot BBQ Chicken Jalapeño Sliders
Sweet and smoky BBQ chicken jalapeño sliders cooked with lime juice, garlic, red onion, cumin, honey and lots of pickled jalapeño peppers in the Instant Pot. Top slider buns with the finished chicken and gouda. Bake until melty and delicious.
Ingredients
- 2 large boneless skinless chicken breasts
- 1/4 cup water or chicken stock
- 1 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp freshly ground black pepper
- juice of 1 lime
- 1/2 red onion, thinly sliced
- 1 garlic clove, grated
- 1/4 cup mild/medium pickled jalapeño peppers
- 1 tbsp honey
- 12 brioche slider buns
- 6 oz Gouda cheese, shredded
Instructions
- In the Instant Pot, combine the chicken, water or stock, salt, cumin, black pepper, lime juice, red onion, garlic, jalapeños and honey.
- Secure the lid with the steam vent in the sealed position. Press pressure cook until the display light is beneath high pressure. Use the plus and minus buttons to adjust the time until the display reads “15 minutes.”
- Preheat the oven to 375°F (190°C). Line a half sheet pan with foil. Slice the slider buns in half horizontally, placing the bun bottoms on the prepared sheet pan.
- When the timer sounds, quick release the pressure on the Instant Pot. Remove the lid. Use two forks to shred the chicken and mix together all the contents of the Instant Pot.
- Use tongs to transfer equal amounts of the chicken mixture to each bun bottom. Top each little pile of chicken with a pinch of shredded cheese and then cover with the top bun.
- Bake the sliders for 15 minutes, or until the cheese melts. Let cool slightly for 2 minutes before serving.
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