Instant Pot Pepperoni Chicken

• Add 1 cup water to the base of the instant pot insert.
• Then add the chicken, pizza sauce and pepperonis over top of the chicken and sauce.
• Set on Manual, High for 15 minutes.
• If cooking from frozen, set on Manual, High for 22 minutes, or until chicken is cooked through.
• Quick release the vent and then check to make sure it's done. If it's not done, run it for another 2-3 minutes.
• Keep it on warm mode, add the shredded mozzarella cheese right onto each piece of chicken and let melt while on warm mode.
• Use a slotted spoon to remove the chicken and drain the juices from the slow cooker. Garnish with grated Parmesan cheese.
• Cook the pasta as directed.
• Prepare veggies.
• Serve Instant Pot Pepperoni Chicken over pasta rice with veggies.

Freezer Meal Instructions

• Add the chicken, pizza sauce and pepperoni to a gallon size freezer bag. Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before adding contents of bag plus water to electric pressure cooker insert. Pressure cook as directed.