Instant Pot Hawaiian Chicken

3-4 boneless/skinless chicken breasts

2 cups Sweet Baby Ray's BBQ Sauce
3/4 cup pineapple juice
1 cup pineapple chunks
2 Tblsp. soy sauce
1/2 Tblsp. sriracha sauce
1 tsp. dijon mustard
2 Tblsp. cold water
2 Tblsp. cornstarch

Garnish:
sesame seeds
green onions, chopped

Place chicken breasts in bottom of instant pot.  Add BBQ sauce, pineapple juice, pineapple chunks, soy sauce, sriracha sauce, and dijon mustard; stir to combine.

Set release valve to "seal" and pressure cook on high for 15 minutes.  When done, do a quick release.

Remove chicken from instant pot; set aside.

Set instant pot to saute' mode.

In small bowl, add cornstarch to cold water (not the other way around); stir to combine.  Add corn starch mixture to sauce.

Stir sauce until it thickens.  Dice or shred chicken and add back into sauce; stir to combine.

Serve over rice, drizzle with sauce, and garnish with sesame seeds and chopped green onions.
 

Easy Cheater Chicken & Rice Soup

6 cups chicken broth
4 cups water
1 can cream of chicken soup, undiluted
2 large cloves garlic, minced
1 cup chopped yellow onion
1 cup sliced carrots
1 cup sliced celery
1 bay leaf
1 Tblsp. sea salt, more or less to taste
1/2 Tblsp. ground black pepper, more or less to taste
1/2 tsp. dried thyme
2 cups white rice
1 rotisserie chicken, deboned into bite-size pieces

Place all ingredients except rice and chicken in a stock pot and bring to a boil.  Boil gently until vegetables are tender.  Add rice.  Return to a boil; cover and reduce heat to a simmer.  Cook until rice is tender (about 12 minutes).  Add chicken and combine.  Heat through for a few minutes until chicken is hot.