Hearty Corn Chowder

H e ar t y Corn Chowder

Ingredients 1 lb. baby red potatoes, halved or quartered ¼ cup all-purpose flour kosher salt Freshly ground black pepper 3 cups low-sodium chicken broth 2½ cups canned corn 2 sprigs thyme 1 tsp. dried basil 1 tsp. onion powder 3 cups shredded chicken 1⅓ cups shredded cheddar cheese ¼ cup whole milk 2 Tbsp. heavy cream 6 slices bacon, cooked and crumbled 2 Tbsp. chives, for garnish

Directions 1. Toss potatoes with flour and add the Microwave Pressure Cooker. 2. Season with salt and pepper and stir to combine. Next, stir in chicken broth, corn, thyme, basil, onion powder and chicken. 3. Seal and microwave on high power 20-25 minutes. 4. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes. 5. Stir in cheese, milk and cream, until cheese is melted and fully incorporated. 6. Ladle soup into bowls and top with pepper, bacon and chives.

Serve.

H o n e y R a n c h B u f f a l o Chicken Sliders

Ingredients 2 large chicken breast (1.5 lb.), cut in half 8 oz. cream cheese 1 pkt. dry ranch dressing 1 (12 oz.) jar buffalo sauce 1 tsp. honey

Blue cheese dressing Hawaiian or any type rolls

Directions 1. Place chicken breast in the Microwave Pressure Cooker. 2. In a bowl whisk together cream cheese, ranch dressing, buffalo sauce and honey and pour over chicken. 3. Seal and microwave on high power 20 minutes. 4. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10 minutes. 5. Put chicken in the SuperSonic Chopper Extra with blade attachment, cover and pull cord a few times to shred or shred with two forks. Put chicken back in the sauce, stir. 6. Cut rolls in half horizontally, top with shredded chicken, then top with blue cheese dressing if desired.

H o n e y G a r l i c Chicken & Vegetables

Ingredients 4 bone-in, skin-on chicken thighs 10 oz. baby red potatoes, halved 10 oz. baby carrots 10 oz. green beans, trimmed 1 Tbsp. chopped fresh parsley leaves 1 cup chicken broth ⅓ cup reduced sodium soy sauce ⅓ cup honey ⅛ cup ketchup 2 cloves garlic, minced 1 tsp. dried basil ½ tsp. dried oregano ¼ tsp. crushed red pepper flakes ¼ tsp. ground black pepper

Directions 1. Place all ingredients in the Microwave Pressure Cooker. 2. Seal and microwave on high power 30 minutes. 3. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes.

H o n e y S e s a me Chicken

Ingredients 4 chicken breast, diced Salt & pepper, to taste ½ cup onion, diced 2 cloves garlic ½ cup soy sauce ¼ cup tomato sauce 2 tsp. sesame oil ½ cup honey ¼ tsp. red chili flakes 2 Tbsp. corn starch 3 Tbsp. cold water

To serve Toasted sesame seeds Chopped spring onion Cooked Rice

Directions 1. Place all ingredients except corn starch and water in the

Microwave Pressure Cooker.

2. Seal and microwave on high power 20-25 minutes. 3. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes. 4. Mix corn starch and cold water together, add to chicken, stir until sauce thickens. 5. Serve with rice, sprinkle toasted sesame seeds over chicken with chopped spring onions.