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Export 10 ingredients for grocery delivery
Step 1
Set Instant pot to saute mode. When hot, add olive oil and then place chicken in a single layer (try squishing them to fit in a single layer). Cook for about 3 minutes, until no longer pink on the bottom.
Step 2
Press cancel and turn chicken over. Add all group-2 ingredients, toss to distribute well.
Step 3
Close Instant pot, lock lid (making sure that valve is set to seal). Set on manual for 10 minutes and then let pressure release naturally.
Step 4
Open lid, press saute mode and remove only the chicken onto a large plate. Let sauce come to a boil (stirring occasionally) and reduce until very thick. In the mean time, shred chicken using two forks. Add shredded chicken back into the sauce and give a good toss. You can taste for salt at this point and adjust accordingly. Continue to cook until all the sauce has evaporated.
Step 5
Press cancel, sprinkle mozzarella and parmesan on top, cover and lock lid to melt cheese in the residual heat. Let hang out for 5 minutes, until cheese has fully melted.
Step 6
Preheat oven to 425 degrees F. Stir melted butter, garlic powder and salt together in a small bowl. Brush cut sides of the burger buns with this butter and place cut side up on a baking sheet. Bake for 10-13 minutes or until golden.
Step 7
Spoon cooked chicken with some of the melted cheese on the bottom bun, close and enjoy.
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