Instant Pot Lemon Chicken!

1 lb. chicken breasts

2 T. olive oil

1/4 c. corn starch

salt and pepper

1 large shallot, minced

2 lemons, sliced

1/3 c. madeira wine

1/2 c. chicken broth

2 T. butter

3 T. capers

Butterfly chicken breasts and cut in half.  Season with salt and pepper and dredge in corn starch.  Set Instant Pot to Saute and brown chicken in olive oil in batches.  Remove chicken and add shallot to saute.  Add wine and broth to deglaze the pot.  Add lemon slices and chicken to the pot and set to pressure cook on high for 5 minutes.  Release the pressure, then remove the chicken and lemon.  Add butter to the sauce and whisk to thicken it.  Serve chicken over mashed potatoes and top with the sauce before serving.  

Instant Pot Chicken Enchiladas!

1 T. olive oil
1 small onion, diced
4 cloves garlic, minced
1 jalapeno, seeded and minced
1 c. chicken broth
28 oz. can tomato sauce
2 T. chili powder
1 T. sugar
1 t. cumin
salt and pepper
2 lbs. chicken breast
cilantro
12 small or 8 large tortillas
2 c. shredded cheddar cheese

Set instant pot to saute and add oil, onion, garlic, and jalapeno.  Cook until soft.  Add chicken broth, tomato sauce, chili powder, sugar, cumin, salt, and pepper.  Add chicken breasts to the pot and set to high pressure cook for 10 minutes.  Once done, release the pressure.  Remove the chicken breasts and shred.  Stir 2 T. chopped cilantro into the tomato sauce.  Mix half of the sauce and half of the cheese with the shredded chicken.  Spread 1/4 c. of the remaining sauce on the bottom of a glass dish.  Fill tortillas with chicken and roll up.  Place rolled tortillas in the dish seam side down.  Pour remaining sauce over the enchiladas and top with remaining cheese.  Bake at 400 degrees for 25 minutes.  Garnish with additional cilantro before serving.