![]() ![]() You can combat this by using chicken broth, stock or chicken bone broth when cooking.Īfter the chicken breast has been shredded you can add back in some of the chicken broth to ensure it stays moist. I love using shredded chicken breast to make this Keto Chicken Cordon Bleu Casserole and this Keto Chicken Bacon Ranch Casserole.Ĭooking chicken breast in Instant Pot have the tendency to become dry when they are cooked and this is because they are a lean cut of meat. This Instant Pot Shredded Chicken Recipe is so versatile! Pressure cooking makes meal prep a breeze! You can even make shredded chicken thighs in the Instant Pot and shredded chicken from frozen chicken in the Instant Pot too! I love making shredded chicken breasts in the Instant Pot because it’s literally so simple! Sometimes when you make shredded chicken it can dry out, but my method ensures you'll have tender chicken. Low Carb Vegetables Recipes to make this a meal.How to Shred Chicken Breasts (2 different ways).Tips for making shredded chicken in a pressure cooker.How to Make Instant Pot Shredded Chicken.Ingredients to for Shredded Chicken Breast.Shredded Chicken Breast Nutrition (per 3oz cooked).Why you'll love making shredded chicken breast in your Instant Pot.It is also crucial for carryover, allowing the internal temperature of the chicken to rise to 165 degrees F. ![]() This gives the juices that have pushed to the outside of the meat time to redistribute throughout the chicken. Let the cooked chicken rest for 5 minutes before shredding. This is the digital probe thermometer I use and leave in the chicken breast the whole time, for perfectly cooked chicken every time. This can take as little as 7 minutes or as long as 15 minutes depending on the thickness of your chicken breasts, so I always suggest an instant read thermometer. Cover, and cook until the internal temperature of the chicken reaches 160 degrees F. COVER AND steamįlip the chicken over, then add one cup of chicken broth to the skillet. Add the chicken in s single layer, then cook for 5 minutes. The bottom of the chicken should be golden brown at this point. You’ll start by heating a drizzle of olive oil in the pan over medium heat. It allows the chicken to brown on the bottom without any chance of sticking, tearing, or drying out. You will want to use a nonstick skillet for this recipe (this one is my absolute favorite, pictured). You can go simple with salt and pepper, or I always like to add garlic powder, onion powder, smoked paprika and oregano, no matter what I’m using the chicken for. Next, season the chicken with desired seasonings. Here’s how to make shredded chicken with step-by-step photos using my favorite stovetop method (full recipes of all methods in the printable recipe card at the bottom of the post): season THE CHICKENįirst, pat the chicken dry with paper towels so the seasonings stick and to ensure a beautiful sear. This creates a half poach/steam method, which cooks the chicken gently, without losing any moisture, creating incredibly juicy chicken. This golden crust is the result of the Maillard reaction, also known as the flavor reaction, in which amino acids and reducing sugars produce browning and complex flavor that can’t be achieved any other way.Īfter the chicken is seared on the first side, it’s flipped, and allowed to sear on the second side along with chicken broth. The chicken first sears on one, creating a crust of flavor that seals in the juices and keeps your chicken tender while cooking. Pick whichever cooking method works best for you! However, the stovetop method is my absolute favorite for the most flavorful shredded chicken. There are three easy ways to make shredded chicken: on the stovetop, in the slow cooker, and in the Instant Pot (or pressure cooker). What’s the best way to make shredded chicken? ![]()
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