Ingredients

• 5x or 6x largeish frozen chicken breasts.
• 1x 8oz jar pesto
• 2 tablespoons ranch seasoning
• 1x 14.5oz can of Chicken Broth (or 2 cups)

— Cous Cous —

• A dash of olive oil
• 2 cups pearl or grain couscous.
• 2 tablespoons butter
• A couple dashes of salt
• 1 ½ cups water
• (optional) A bag of frozen microwavable veggies.

Instructions

1. Cover bottom of instant pot with oil and stack chicken breasts on top of this.
2. Mix pesto, ranch seasoning, and ½ cup of chicken broth in a small bowl, then pour on top of chicken, trying to distribute as evenly as possible.
3. Close and seal instant pot and set to 12 minutes on manual (high pressure if instant pot has variable pressure).
4. After timer is up, allow pressure to release naturally by leaving it alone for at least 5 minutes. After this time or longer, open pot and shred chicken with two forks.

— Cous Cous —

1. After starting instant pot, combine rest of chicken broth with 1 ½ cups water, butter, a dash of olive oil, and salt. Bring this to boil in a large pot.
2. Turn off the heat, then just before you shred the chicken, bring back to a boil.
3. Once water is boiling, add couscous, remove the pot from heat, and cover for 5-10 minutes (this varies based on exact brand, etc).
4. Remove cover and fluff couscous with a large spoon, making sure to scrape the bottom of the pot for any couscous that's sticking.
5. To serve, pour chicken and broth over couscous. Add microwaved veggies if desired.