shredded

Juicy Instant Pot Chicken Breast from fresh or frozen. 25 minutes from start to finish, simple ingredients and no saute. Use for meal prep, quick dinner or you name it.

Instant Pot Chicken Breast

chicken breasts (fresh or frozen*)

water

garlic powder

salt

black pepper (to taste)

To the Instant Pot, add water and place trivet inside. Lay chicken breasts in a single layer (if using frozen make sure they are separated) and sprinkle with garlic powder, salt and pepper. Toss to coat evenly with tongs or hands.

Close the lid, set pressure vent to Sealing and press Pressure Cook on High for 10 minutes (under 2" thickness) for fresh or 15 minutes for fresh (over 2" thick) and frozen chicken breasts.

Display will say ON, Instant Pot will take about 10 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin.

After 10-15 minutes your chicken is ready, Instant Pot will beep and display will say OFF. Wait 5 minutes and do Quick Release by turning sealing valve to Venting position.

Open the lid and your chicken breasts are ready for meal prep, casseroles, salads etc. Shred or cube, and save the stock at the bottom for soup.

https://content.jwplatform.com/videos/Q5JhFxjX.mp4

Chicken Burrito Recipe for busy people! Meal prep 17 chicken burritos in an hour in Instant Pot or on the stove and freeze for later. Or turn chicken burrito into a low carb burrito bowl.

Chicken Burrito

brown rice (rinsed & drained)

black beans (rinsed & drained (skip if cooking on the stove))

chicken breasts (boneless & skinless)

tbsp taco seasoning (low sodium)

tbsp cumin

water broth

salsa

corn (frozen

cilantro (chopped)

onion

oz any soft cheese (shredded)

green or red cabbage (thinly shredded)

17 large whole wheat tortillas

In Instant Pot, add brown rice, black beans, chicken breasts, taco seasoning, cumin, garlic powder, salt and broth or water. No need to stir.

Close the lid, turn pressure vent to Sealing and press Pressure Cooking on High for 20 minutes. In the meanwhile, chop cilantro and onion; shred cabbage and cheese.

After Instant Pot has finished cooking, do Quick Release by turning the valve to Venting. If beans look a bit dry on top, it's OK. They will soak up more liquid as you stir.

Shred chicken using 2 forks right in the pressure cooker. Then add salsa, corn, cilantro and green onion. Stir. Your chicken and rice burrito filling is ready.

Instant Pot

The only difference is that you will have to use 2 x 15 oz cans of low sodium black beans, rinsed &amp; drained.

In a large pot, add brown rice, chicken breasts, taco seasoning, cumin, garlic powder, salt and broth or water (everything but black beans). Cover, bring to a boil, reduce heat to low and cook for 45 minutes or until water is absorbed.

Shred chicken right in the pot. Add canned black beans, salsa, corn, cilantro and green onion. Stir. Your chicken and rice burrito filling is ready.

Stovetop

Tear 17 sheets of aluminum foil for wrapping the burrito.

Place tortilla on top of foil. Add 3/4 cup of filling below the center and near to the edge closer to you. Top with some shredded cabbage and cheese.

Fold up the bottom to almost cover the filling. Then fold up the edges. Roll up tightly and then roll again in foil. Picture tutorial above will help.

How to Wrap Burrito

If frozen, thaw first overnight in the fridge.

Bake at 450 for 20-25 minutes. It takes a while for burritos to get warmed through and cheese to melt. I was surprised as well.

That's why I like to broil for 10-15 minutes.

You can also warm burritos up in a microwave without tin foil. Keep your eye on it as ovens vary. I would start with 2 minutes.

How to Reheat Burrito

https://content.jwplatform.com/videos/CrLo2Ltp.mp4

Busy? Meal prep 17 burritos in 30 minutes in your pressure cooker and freeze for later. Or turn into a low carb burrito bowl.

Healthy Chicken Burrito Recipe

Chook gets a second look in rice paper wrappers for the prefect leftovers to lunch box meal.

Kecap manis chicken wraps

Lilydale Free Range Whole Chicken

(80 milliliters) kecap manis

rice paper wrappers

carrot, shredded

(80 grams) shredded purple cabbage

coriander leaves

Lebanese cucumber, sliced

snow pea sprouts

Sweet chilli sauce

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981863324001&=domain=del

5348771529001-5981863324001

A super simple slow cooker recipe for shredded Mexican chicken taco meat made with chicken breasts perfect for tacos, burritos, rice bowls and more made with only three ingredients.

3-Ingredient Crock Pot Chicken Taco Meat

chicken breasts

taco seasoning

butter

Sous Vide Shredded Beef Recipe

3-5 lbs boneless chuck roast

Salt and pepper (or seasoning) to taste

Set sous vide machine to 79.5C/175F.

Lightly season the chuck roast with salt and pepper (or seasoning of your choice). Put the roast in a sous vide bag, and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for 24 hours.

Preparation

Remove bag from bath. Carefully take chuck roast out of the bag and pat dry with paper towels. Brush a thin layer of oil on the roast, and season the entire roast generously with salt and pepper.

Heat up large skillet on high and add oil. Sear roast for 1 to 2 minutes on each side, until all edges are browned. Remove from pan, and place on a plate to rest for 5 minutes. Once rested, shred the chuck roast using two forks. Use this delicious, juicy shredded beef in a bbq sandwich, tacos or anything else. Enjoy!

Finishing

This is the easiest way to make shredded chicken in your Instant Pot. And you can use it in so many different recipes!

Instant Pot Shredded Chicken

chicken thighs

salt ((I use about 1/4 teaspoon per thigh))

pepper ((I use about 1/8 teaspoon per thigh))

granulated garlic ((I use about 1/4 teaspoon per thigh))

Generously season the chicken thighs on both sides with salt, pepper and granulated garlic.

Add 1 cup water to the Instant Pot

Put the trivet in the pot, and place the chicken thighs on top of the trivet.

Put the lid on the pot, lock and seal it; set the cook time to 13 minutes manual high pressure.

After the chicken has finished cooking, use the quick release to release the pressure.

Remove the chicken thighs, and shred with two forks.

Store in the refrigerator for up to three days, or the freezer (airtight container) for up to three months.

https://embed.mediavine.com/videos/fgsk1qa77cg0zdejokv5

This is the easiest, no-fail way to make shredded chicken in your Instant Pot.

The easiest, TASTIEST instant pot creamy buffalo chicken. As always, still macro-friendly, low in fat, obviously high in protein and ready to throw into a million meals. A favorite from the first cookbook!

Easy Healthy Instant Pot Creamy Buffalo Chicken

lbs chicken breast (about 3 fresh breasts)

onion onions

garlic (minced (or frozen cubes))

Frank’s RedHot sauce

chicken stock (or water)

Tbs ranch seasoning

Tbs Italian seasoning

Greek cream cheese

parsley

Spray bottom of instant pot with cooking spray, add breasts, onion, garlic, hot sauce, water, Italian and ranch seasonings. Close lid; close vent. Set on manual high pressure for 30 minutes for breasts (12 for tenderloins.)

Allow the steam to naturally release.  Open lid and start shredding but while you do, turn the instant pot to “sauté” setting to let it cook down for 10-15 more minutes (or until liquid is reduced and absorbed, stirring often).  Shred the chicken nice and fine, so it really asborbs the juices.  You can use your stand or hand mixer to shred, but I’ve found this to be a breeze with two forks and no extra dishes.  When most of the excess liquid has reduced, turn off heat.  Add Greek cream cheese and fresh parsely, and stir until the cream cheese melts and it’s all well-combined. There shouldn’t be any obvious liquid remaining.  Use for taquitos, sandwiches, sweet potatoes, pizzas, etc!

For slow cooker: Place chicken in the slow cooker. Top with onions, garlic, Frank’s hot sauce, 1/2 cup water or chicken stock (TWICE what the recipe calls for) and seasonings.  Combine.  Cook on low for 6-7 hours or on high for 4-6 hours until chicken is easy to shred. Shred chicken and toss around in the juices to soak up as much as you can. Discard excess liquid and stir in cream cheese and parsley.

Sweet Potato Cake with Marshmallow Buttercream

flour

baking soda

cinnamon

sugar

vegetable oil

eggs

sweet potatoes (1 to 2 medium sweet potatoes)

pecans

unsalted butter, room temperature

marshmallow cream

Preheat the oven to 350°F and lightly spray a 9x13-inch baking pan with nonstick cooking spray. In a large bowl, whisk together the flour, baking soda, and cinnamon. Set aside.

Use an electic mixer to beat together the sugar and oil until well combined. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, all at once, and mix on low speed until well just combined. Scrape down the sides of the bowl, and mix again to ensure everything is combined. Fold in the sweet potatoes and pecans - reserving a few pecans to sprinkle on the top at the end.

Pour the batter into the prepared pan. Bake for 50 to 60 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool completely.

Use an electric mixer to beat the butter until smooth. Add the marshmallow cream and mix until combined. Add the powdered sugar and a pinch of salt and mix until combined. Spread the buttercream on the cooled cake. Store the cake in the refrigerator.

For the frosting:

This no-fail&nbsp;easy shredded chicken is my go-to&nbsp;chicken recipe for burritos, casseroles, tacos, sandwiches and any dish that calls for cooked chicken.&nbsp; Recipe yields 4 servings. Feel free to double it.

No Fail Easy shredded chicken.

chicken breasts (halved)

salt and pepper

Heat a heavy duty skillet to medium heat. Add the vegetable oil and chicken breasts, sprinkle salt and pepper. Cook for 3-4 minutes on each side or until golden in color. Add 1/4 cup water and cover, simmer for 6-7 minutes.

Transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks. Cover leftover chicken in fridge for up to 3 days.

Have a recipe that calls for shredded chicken? Follow these easy, simple steps for tender, juicy shredded chicken.

How to Make Shredded Chicken - Easy!

½ lbs (680 grams) boneless chicken breasts

Water

Salt and pepper

Optional seasonings

Place chicken in a large pan in a single layer and cover with cool water by one inch. Add salt and optional seasonings to taste.

Heat the pan until the water reaches 180°F and comes to a simmer.

Turn the heat very low, cover, and let rest until the meat reaches 165°F on an instant thermometer, about 20 minutes.

Remove the chicken from the pan and let it rest on the counter for 5 minutes.

Shred the chicken by hand or with forks. Alternatively, put the chicken into a large bowl and shred it with a hand mixer on low speed. Be careful not to over beat, or the chicken will become mushy.

Excellent presentation and explanation as usual

What a great post!  This is some very important information IMO.  Poaching is by far the best way to make shredded chicken. As you point out, you can season it any way that you want, it's a lot less fuss than picking chicken off a whole chicken and, even though I didn't see it mentioned, you have a great tasting chicken broth to use in soups and sauces.  I've never through of adding lemon to the seasoning and that's a great idea!  Lots of good information. Thanks!

Forget the beef and try these Instant Pot Chicken Tacos.

Instant Pot Chicken tacos

tbsp taco seasoning (homemade

chicken broth (or water)

olive oil

1.5 pounds boneless skinless chicken breasts (about 3 or 4 chicken breasts

Tortillas

Shredded cheese

Pico de gallo

Avocado

Sour Cream

Cilantro

Add the salsa, chicken broth, taco seasoning, and oil to the instant pot and give it a quick stir to combine. Add the chicken breasts to the instant pot and cook on manual high pressure for 15 minutes.

When the time is done, use the quick release option to release the pressure. You can also allow it to release naturally if desired. Shred chicken with two forks or shred with an electric mixer and give it a stir to combine.

https://www.youtube.com/watch?v=HXs8iJ3YE0k

🔥 Forget the beef and try these Instant Pot Chicken Tacos. Not only are they easy to make within minutes using the Instant Pot, but they’re also the most flavorful tacos you’ll ever have. This is the perfect recipe to use for your family’s next taco night! 🌮

Full recipe + macros here: https://gimmedelicious.com/instant-pot-chicken-tacos

🛒🔪 Equipment 🍴🛒

► Instant Pot: https://amzn.to/36clYGm
► Serving Bowls: https://amzn.to/34JzHUC

💎 Follow me for the latest 💎

📣 Facebook: http://facebook.com/gimmedelicious
📣 Instagram: http://instagram.com/gimmedelicious
📣 Email: https://gimmedelicious.ck.page/d98227e5ad (Bonus!! 5 Secrets to Fast and Delicious Cooking!)


Ingredients
1 cup salsa
2 tbsp taco seasoning homemade or store bought
1/2  cup chicken broth or water
1 tbsp olive oil
1.5 pounds 1.5 pounds boneless skinless chicken breasts about 3 or 4 chicken breasts


For Serving
Tortillas or taco shells Please use soft tortillas that have been charred over an open flame.
Shredded cheese
Pico de gallo
Avocado
Sour Cream
Cilantro

Instant Pot Chicken Tacos

Pulled beef cheek soft tacos

Tbsp Oil

Garlic, crushed

tsp Cumin

Coriander

Salt and black pepper

Onion, sliced

Beef cheeks (Main)

Red wine

Tortilla wraps

Avocado, chopped roughly

Tbsp Red chilli, chopped

Asian slaw

Limes,

Greek yoghurt

Mint

Mix the oil, garlic, cumin, coriander, salt and pepper in a small bowl. Rub this over the beef cheeks.

Heat a frying pan to a high heat and brown the cheeks on both sides. Place in a casserole dish. Pour over the water and wine. Cover and place in the oven for four hours. The meat will be tender and ready to pull.

To serve, warm the tortilla wraps. Top with pulled beef, avocado, slaw, chopped chilli, a squeeze of lime and a dollop of yoghurt.

This Venezuelan Shredded Beef recipe is amazing! It&#039;s tender, juicy, and so flavorful. Make a big batch in the slow cooker or stovetop, and you can have something different with it for days.

Venezuelan Shredded Beef

(500

beef broth

onion, (finely diced)

green pepper,

garlic, (minced)

(6 ounces) tomato paste

(8 ounces) tomato sauce

Worcestershire sauce

cumin

oregano

bay leaves

Beef is the culinary name for meat from cattle. Beef can be harvested from bulls, heifers or steers. Its acceptability as a food source varies in different parts of the world. Beef muscle meat can be cut into roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger...

beef

bay leave

green pepper

Cut the meat into 4 pieces.

Place beef broth in a large pot over medium-high heat. At first boil, add the meat and cook for 15 minutes. Taste the broth and add more salt and pepper, if necessary. Cover and let it cook for about 2 - 3 hours, or until the meat is fully cooked and tender. As the meat cooks, check the broth levels and add more if needed (the broth should always cover meat).

When the meat is tender and fully cooked, carefully removed it from the pot, place it on a plate, and let it cool. Reserve broth (about 3-4 cups).

Once the meat is cool enough, sheared using two forks or your hands, remove and discard big pieces of fat, if any.

Add the oil to a large skillet over medium heat. When hot, add the onion and pepper and sauté for 3-5 minutes, or until the onion is translucent. Then add garlic and let it cook for 1 more minute.

Stir in shredded beef and mix to combine well.

In a medium bowl, combine tomato paste, tomato sauce, Worcestershire sauce, cumin, oregano, and reserved beef broth; mix well until everything is well combined. Add this mixture to the meat. Add the bay leaves, cover, and cook for 20 -25 minutes, or until most of the liquid has been consumed. Taste and adjust the seasoning, adding more salt and/or pepper, if necessary.

Stovetop Instructions

Top 21 shredded recipes from across the web

The most viewed shredded recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Chicken Breast

Chicken Burrito

Kecap manis chicken wraps

3-Ingredient Crock Pot Chicken Taco...

Sous Vide Shredded Beef Recipe

Instant Pot Shredded Chicken

Easy Healthy Instant Pot Creamy Buf...

Sweet Potato Cake with Marshmallow ...

No Fail Easy shredded chicken.

How to Make Shredded Chicken - Easy...

Instant Pot Chicken tacos

Pulled beef cheek soft tacos

Venezuelan Shredded Beef

Bramboráky: Czech Vegan Potato Panc...

Vegan BBQ Shredded Tofu

Healthy Crockpot Buffalo Chicken

All-in-one shredded lamb recipe

Instant Pot Chicken Chile Verde

Slow Cooker Beef Tacos Recipe

Instant Pot Pork Ragu

Chipotle Lime Instant Pot Taco Chic...

Top 21 shredded recipes from across the web

The most viewed shredded recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Chicken Breast

Chicken Burrito

Kecap manis chicken wraps

3-Ingredient Crock Pot Chicken Taco...

Sous Vide Shredded Beef Recipe

Instant Pot Shredded Chicken

Easy Healthy Instant Pot Creamy Buf...

Sweet Potato Cake with Marshmallow ...

No Fail Easy shredded chicken.

How to Make Shredded Chicken - Easy...

Instant Pot Chicken tacos

Pulled beef cheek soft tacos

Venezuelan Shredded Beef

Bramboráky: Czech Vegan Potato Panc...

Vegan BBQ Shredded Tofu

Healthy Crockpot Buffalo Chicken

All-in-one shredded lamb recipe

Instant Pot Chicken Chile Verde

Slow Cooker Beef Tacos Recipe

Instant Pot Pork Ragu

Chipotle Lime Instant Pot Taco Chic...

The most viewed shredded recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine