![]() ![]() This chicken will stay good in the refrigerator for about 4-5 days or will keep in the freezer for up to 3 months. To package and freeze the chicken for later use, make sure the shredded chicken first cool enough to be able to easily handle. Using a hand mixer or two forks, shred or chunk the chicken to your desired consistency, adding a small amount of broth to moisten the chicken as needed.Carefully remove the Instant Pot insert and pour the excess broth off into separate bowl and reserve for later.If you are preparing the chicken to freeze you may wait until the insert has cooled before moving on to the next step.) (The stainless steel insert will still be very hot. After 10 minutes flip the valve to open to release any remaining steam. After the timer goes off, let the Instant Pot naturally release the steam for 10 minutes.Seal the Instant Pot and cook on the Manual setting for 15 minutes.Evenly sprinkle the spices over the chicken breasts.See photos for reference on arranging the chicken. Placing the chicken breasts on their sides maximizes space. Place the trimmed chicken breasts in an even layer the bottom of a 6 quart of larger Instant Pot.Instructions Preparing the Instant Pot Shredded Chicken To use your frozen shredded chicken let it thaw completely in the refrigerator and drain off any excess broth before adding it to any recipes. ![]() Label the bags with the date so you can easily keep track of when it needs used by! Add 1/4 cup of broth to each bag and press to remove as much air as possible. To package and freeze the chicken for later use.įirst let the chicken first cool enough to be able to easily handle.ĭivide into 5 portions and place in freezer bags. Now the chicken is ready to go into your favorite recipe! Chicken Zucchini Casserole is one of my favorites.Add a small amount of broth back to the chicken. Using a hand mixer or two forks, shred the chicken to the desired consistency.(we’ll add some back to the shredded chicken to help keep it moist, but it also makes an excellent base for chicken soup or any recipes that call for chicken broth. Pour the broth into a container and reserve it for later use. You’ll notice there will be quite a bit of broth remaining with the chicken.Release any remaining steam pressure and open instant pot. Let the instant pot naturally steam release for 10 minutes. Seal the instant pot and cook on the manual setting for 15 minutes.Pour 1 1/2- 2 cups of chicken broth over the chicken. This blend of seasonings gives the chicken a nice roast chicken flavor without being over-powering. Evenly season the breasts with seasoned salt, black pepper, onion powder, and garlic powder.Tip: To make 5 pounds of chicken breasts fit you must lay the breasts on their sides to maximize space. Next place the chicken breasts in an even layer in the bottom of the instant pot.This will save you time later as there won’t be any fat to pick out of the shredded chicken. To make shredded chicken in the instant pot, first trim away any fat from the chicken breasts.If you’re looking for an instant pot recipe specifically for frozen chicken breasts, I recommend this one! Step by step how to make big batch shredded chicken. If you’re using frozen chicken, you have to make sure the pieces aren’t frozen together! If the pieces are frozen together the chicken won’t cook evenly.You can’t trim the fat off before cooking and I’m picky about things like that.Frozen chicken takes up more space and you just can’t fit as many frozen breasts in the instant pot. 5 pounds fresh boneless and skinless chicken breasts, trimmed of any fat.Here’s my trick, if you turn the chicken breasts on their sides, you can fit so much more chicken in! (You need at least a 6 Quart Instant Pot) What do you need to make shredded chicken in the instant pot: ![]()
0 Comments
Leave a Reply. |