Boneless Chicken Breast Instant Pot Shredded at Alex Mullins blog

Boneless Chicken Breast Instant Pot Shredded. 2) mix together the water and chicken bouillon. 3) pour the broth over the chicken. First, add 6 garlic cloves, 3 bay leaves, 2 tsp (14g) fine salt, 1 tbsp (15ml) regular soy sauce, and 2 cups (500ml) unsalted chicken stock to your instant pot. Add chicken in instant pot. Be sure to use a meat. Cover with the lid and pressure cook on high for 10 minutes, followed by a 5 minute natural release, followed by a quick release with whatever pressure. When cooking is complete, quick release pressure by turning valve to vent, watching out for steam. 4) sprinkle on the salt, pepper, onion powder, and garlic powder. Add 1 cup of water to the 6. Place all your ingredients into the instant pot, then stir to combine. Set instant pot to pressure cook (or high pressure) for 10 minutes. 5) turn the chicken breasts over a couple times to coat both sides of the chicken. Cover and seal, then cook the chicken breast at high pressure for 12 minutes. 1) place the raw chicken in the pot. Close lid, close pressure valve, and pressure cook 6 minutes high pressure,.

Instant Pot Frozen Shredded Chicken Breasts Lara Clevenger
from laraclevenger.com

Try to submerge them in the cooking liquid as much as you can. Add herb & seasoning in instant pot. 2) mix together the water and chicken bouillon. When cooking is complete, quick release pressure by turning valve to vent, watching out for steam. Close lid, close pressure valve, and pressure cook 6 minutes high pressure,. Cover with the lid and pressure cook on high for 10 minutes, followed by a 5 minute natural release, followed by a quick release with whatever pressure. Add 1 cup of water to the 6. 5) turn the chicken breasts over a couple times to coat both sides of the chicken. Add chicken in instant pot. Cover and seal, then cook the chicken breast at high pressure for 12 minutes.

Instant Pot Frozen Shredded Chicken Breasts Lara Clevenger

Boneless Chicken Breast Instant Pot Shredded Cover with the lid and pressure cook on high for 10 minutes, followed by a 5 minute natural release, followed by a quick release with whatever pressure. When cooking is complete, quick release pressure by turning valve to vent, watching out for steam. 1) place the raw chicken in the pot. 5) turn the chicken breasts over a couple times to coat both sides of the chicken. Place all your ingredients into the instant pot, then stir to combine. 3) pour the broth over the chicken. 2) mix together the water and chicken bouillon. Set instant pot to pressure cook (or high pressure) for 10 minutes. Cover with the lid and pressure cook on high for 10 minutes, followed by a 5 minute natural release, followed by a quick release with whatever pressure. Cover and seal, then cook the chicken breast at high pressure for 12 minutes. 4) sprinkle on the salt, pepper, onion powder, and garlic powder. Be sure to use a meat. Try to submerge them in the cooking liquid as much as you can. Add chicken in instant pot. Place chicken breasts in the cooker, sprinkle seasoning, and add liquid. Add herb & seasoning in instant pot.

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