(Total Time: 60 MIN| Serves: 4)
1 medium-sized poussin
3 tbsp. butter
1 cup cherry tomatoes, sliced
2 cups chicken stock
7 oz. bacon
1 tsp salt
½ tsp white pepper
- Rinse the meat and rub with pepper. Place in your instant pot along with chicken sauce and cherry tomatoes.
- Close the lid and set the steam release handle. Press the ‘Manual’ button and set the timer for 40 minutes.
- In a large skillet, melt the butter and add bacon. Give it a good stir and fry for 1-2 minutes. Remove from the heat.
- After you hear the cooker’s end signal, release the pressure naturally and remove the meat. Serve with bacon.
Per Serving (Calories 501 | Total Fats 32.6g | Net Carbs: 2.3g | Protein 46.7g |Fiber: 0.5g)