Instant Pot Cream Cheese Shredded Chicken Recipes
INSTANT POT CREAM CHEESE CHICKEN PASTA
Yield 6
Number Of Ingredients 6
Steps:
- Place chicken breasts, broth, soup, cream cheese and dressing mix into Instant Pot.
- Lock cover into place and seal steam nozzle
- Set on poultry or meat setting or manually set for 15 minutes.
- Naturally release pressure for 5 minutes then quick release remaining pressure.
- While your Instant Pot is cooking, boil water in a pot on your stove and cook your pasta according to the directions on the package.
- Shred the chicken and serve over the pasta.
- If your chicken is frozen, add 5 to 10 minutes until your chicken is cooked through.
MEAL PREP INSTANT POT SHREDDED CHICKEN
Cook a couple of pounds of chicken at the start of the week, shred it up, and you have the base for an infinite number of quick and easy meals. This version of the meal prep staple (usually so bland, so blah) is so flavorful, you don't need to do much-- or really anything-- to dress it up. But if you want to, we have plenty of ideas.
Provided by Food Network Kitchen
Time 45m
Yield about 3 cups
Number Of Ingredients 5
Steps:
- Toss the chicken with the garlic salt, paprika, onion powder, 1/4 teaspoon salt and a few grinds of pepper until evenly coated.
- Place a rack in the bottom of a 6- or 8-quart Instant Pot® and add 1 cup of water. Put the chicken on the rack. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 7 minutes (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the chicken to a large bowl and shred with two forks, reserving liquid in the pot. Remove the rack.
- Set the pot to saute on high and bring the remaining liquid to a boil. Let cook (uncovered) until reduced back to 1 cup, about 5 minutes. Pour the liquid over the shredded chicken and toss to combine.
- The chicken will keep up to 4 days. Let cool completely before refrigerating.
- BBQ Chicken Sandwiches: Toss the cooked chicken with your favorite BBQ sauce and serve as sandwiches topped with store-bought coleslaw.
- Chicken Tacos: Stir jarred salsa into the cooked chicken and serve in softened corn or flour tortillas with your favorite toppings.
- Pizza Pockets: Spoon jarred pizza sauce over pizza dough and top with the cooked chicken, pepperoni and shredded mozzarella before baking.
- Teriyaki Bowls: Mix the cooked chicken with teriyaki sauce and serve on top of rice with a side of steamed broccoli.
INSTANT POT® SHREDDED CHICKEN
Shredded chicken is really easy to make in your Instant Pot®. Make this big batch and reheat as needed.
Provided by Tim Unger
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 16
Number Of Ingredients 4
Steps:
- Combine chicken breasts, water, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Shred the chicken using 2 forks. Store shredded chicken in an airtight container with the liquid to help keep it moist.
Nutrition Facts : Calories 115 calories, Cholesterol 58.6 mg, Fat 2.3 g, Protein 22.1 g, SaturatedFat 0.6 g, Sodium 193.5 mg
GRANDMA'S CREAMY CHICKEN IN THE INSTANT POT®
My grandma's recipe made for the Instant Pot®! Serve over rice, potatoes, or pasta.
Provided by saraeudy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Place onions into the bottom of a multi-functional pressure cooker (such as Instant Pot®). Pour melted butter and broth on top.
- Mix garlic, poultry seasoning, salt, pepper, paprika, and smoked paprika together in a small bowl. Stir into onions. Place chicken on top of the onions.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Transfer chicken and onions to a plate. Select Saute function to bring juices to a simmer, about 5 minutes.
- Sift flour into the pot and stir until no lumps remain and sauce has thickened a bit, about 5 minutes. Add sour cream by the spoonful, stirring to incorporate. Cancel Saute function. Return chicken and onions to the pot. Select Warm function to heat through, about 5 minutes. Serve.
Nutrition Facts : Calories 394.1 calories, Carbohydrate 14.4 g, Cholesterol 100.4 mg, Fat 30.9 g, Fiber 1.7 g, Protein 16 g, SaturatedFat 18.8 g, Sodium 486.1 mg, Sugar 3.8 g
INSTANT POT CREAMY FIESTA CHICKEN RECIPE
This Instant Pot creamy fiesta chicken has the perfect amount of kick mixed with a sweet creamy sauce
Provided by Camille Beckstrand
Categories Main Course
Time 35m
Number Of Ingredients 12
Steps:
- Place chicken breasts in the bottom of the Instant Pot.
- Add water, onion, corn, black beans, salsa, lime juice, taco seasoning, and dry ranch mix.
- Place the lid on to of pot and move valve to SEALING (not venting).
- Press the PRESSURE COOK (or MANUAL) button and set timer for 20 minutes (or 25 minutes if using frozen chicken breasts).
- When cook time is finished, do a QUICK RELEASE of the pressure.
- Remove the chicken from the pot and shred using 2 forks.
- While the chicken is out of the pot, add in cream cheese and pepper jack cheese.
- Mix together until all the cream cheese and pepper jack cheese is melted (if you want, you can press the SAUTE button to heat it up faster) and the mixture is creamy.
- Add the chicken back in and stir.
- Use this chicken for tacos, burritos, nachos, salads, enchiladas, quesadillas, etc. The possibilities are endless!
Nutrition Facts : Calories 481 kcal, Carbohydrate 35 g, Protein 46 g, Fat 17 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 134 mg, Sodium 1969 mg, Fiber 7 g, Sugar 6 g, UnsaturatedFat 7 g, ServingSize 1 serving
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