• Make chicken Reubens! Slice the breasts into 1/4-inch-thick strips, then set them on toasted rye bread with purchased sauerkraut and Russian dressing. If you must, add a slice of Swiss cheese, although you’ll make a zillion kosher butchers cry. Coat the inside of a nonstick skillet with nonstick spray, set it over medium heat, and griddle the sandwiches until toasty brown, about 2 minutes per side. (Make the butchers cry even more by using butter instead of nonstick spray.)
• For a 3-quart Instant Pot, you must halve almost all of the ingredient amounts except you must use the originally stated amount of pickle brine and liquid smoke.
• For an 8-quart Instant Pot, you can increase the ingredient amounts by 50 percent or even double the spice mixture and number of chicken breasts, but you must keep the amount of pickle brine and liquid smoke the same as originally stated.
• For a 10-quart Instant Pot, you must double the amount of pickle brine and liquid smoke. You can complete the recipe as stated, increase the spices and chicken breasts by 50 percent, or even double those amounts.