instapot roast from frozen

3 lb frozen chuck roast
2 cups water
5 tsp beef boullion
1 onion

Cut chuck roast so it fits in the instapot. Brown sides of roast on saute feature. Salt both sides of roast. Put in inner pot. Pour in water and boullion. Place cut onion on top. Set on high pressure for 105 minutes. Let natural pressure release for 25 minutes.

Chicken Tacos

2-3 chicken breast
1 bottle BBQ sauce
tortillas
1 can black or kidney beans
lettuce
tomato
sour cream
cheese
salsa

Cook chicken in crockpot in some water on low for 6 hours or high for 4 or until it shreds easily, or you can boil it in a pot. Drain the water. Shred the chicken, add in the BBQ sauce and mix. Serve on tortillas with beans and other fixings as desired.

Hawaiin haystacks

Chicken- cook and cut or canned

3 tablespoons butter

½ onion (about ½ cup), finely chopped

3 cloves garlic; finely minced

1 teaspoon salt

½ teaspoon pepper

¼ cup flour

1 1/2  cups milk

1 1/2 cup chicken broth

Melt butter in a pot, add onions and garlic and salt and pepper. Once butter is melted and onions are cooked a little, add flour and mix. Stir milk and chicken broth in. Cook, stirring constantly until the mixture comes to a boil. Add chicken and continue to simmer until mixture is slightly thickened.

Serve the chicken gravy over rice with your favorite toppings such as tomatoes, pineapple, almonds, olives, and cheese.