Homemade Instant Pot Chicken Broth is flavorful, easy and so budget friendly. Making it in your electric pressure cooker is completely hands-off method.

Instant Pot chicken noodle soup and Instant Pot chicken and rice soup are just a few favorite recipes to use homemade chicken broth.

As you may know, Instant Pot recipes make quite a large chunk of recipes on iFoodReal, and Instant Pot chicken broth along with Instant Pot beef bone broth are the ones I make almost weekly!

Because it’s so easy to throw in any meat or bones along with whatever vegetables I have going in my fridge drawers, and end up with a giant pot of “liquid gold” at the end. Kids love it and healthy dinner is taken care of for about $15.

Why You’ll Love This Recipe

• Budget friendly: Use affordable cuts of chicken, chicken necks, bones or even put leftover carcass from cooking whole chicken in Instant Pot to use. Chicken broth is also a great way to use up veggie scraps, just collect them in the freezer over time.
• Hands off cooking method: Unlike stovetop chicken broth recipe, with chicken broth in Instant Pot you don’t have to wait for it to boil and then skim the foam.
• Control the sodium level: Store bought chicken broth, whether bouillon cubes, carton or in a can, can come with a lot of sodium in a shape of added salt or MSG. When you make it at home from scratch, you have complete control over the ingredients.
• More flavorful: Pressure cooker really does a good job extracting the flavor from meat, skin and bones of the chicken. Homemade chicken broth is much more flavorful than store-bought.

What Is the Difference Between Chicken Broth and Chicken Stock?

When it comes to cooking chicken with water, there are 3 main types of the end result to expect:

• Chicken broth: It is usually made with bone-in and some skin on chicken meat, vegetables and seasonings. Simmered for not as long, chicken broth has a lighter consistency and weight to it but more flavor than chicken stock.
• Chicken stock: Making a stock always involves the bones of the chicken, not the meat. A stock isn’t always seasoned but can be made with an optional mirepoix of onions, celery and carrots.
• Chicken bone broth: Then there is also bone broth which is simply chicken stock simmered over a long period, sometimes up to 24 hours. Apple cider vinegar can be used to draw out the collagen from bones. With the Instant Pot, these 24 hours are drastically reduced to just under 3 hours. You can use it for cooking, however, traditionally it has been sipped on and enjoyed for all of its nutrients and healing properties.

All 3 have similarities and each one has a place in our food and our bodies!

Ingredients for Instant Pot Chicken Broth

To make Instant Pot chicken broth, all you need is almost any chicken, veggies and cold water.

• Chicken: You will need 2-3 pounds of bone-in chicken but not chicken breasts. Use chicken thighs, drumsticks, wings, necks, raw chicken carcass with some meat on it, or whole raw chicken or what’s left from cutting a whole chicken.
• Vegetables: Have you been collecting veggie scraps in the freezer? This is a great time to toss them in here. Or if you don’t have any, use carrots and celery stalks. I also added a few leeks. Then one garlic head and a whole onion.
• Seasoning: Bay leaves, whole black peppercorns, and salt.

How to Make Instant Pot Chicken Broth

Here is a photo overview how to make chicken broth in Instant Pot. You can find full recipe card below.

• Add chicken and veggies: In 6, 8 or 10 quart Instant Pot, add chicken, vegetables, bay leaves and peppercorns. Don’t add salt yet, we season chicken broth at the end.
• Add cold water: Now pour cold water up to 2/3 max fill line. It’s important not to use warm or hot water to avoid cloudy broth.
• Pressure cook: Close the lid and set vent to Sealing. Pressure Cook chicken broth on High pressure or Manual for 30-45 minutes. Instant Pot will take about 30 minutes to come to pressure.
• Release: Let the pressure release naturally for 30 minutes. This means don’t do anything to it until the pin drops. After turn valve to Venting position to release remaining pressure.
• Drain and season: Open the lid and strain the stock into a mesh strainer over a large bowl or clean pot. Remove cooked chicken into a bowl and separate later into meat and bones. Do a little taste test and season to your liking, I like to add 1-2 teaspoons of salt for low sodium chicken broth.

Tips for Best Results

• Start with cold water: Do not add hot water or warm water along with chicken and vegetables. It will make the broth more cloudy.
• Use only some chicken skin: Some chicken skin in chicken broth adds flavor. But if you add too much, broth will turn out too rich. If I am using chicken drumsticks or bone-in chicken thighs, I like to remove chicken skin by holding onto it with paper towel from about half of the meat.
• Avoid chicken breasts: Chicken breasts are white meat which is lean, it does lack flavor and fat. I don’t suggest you use them to make chicken broth as it will come out quite thin and flat.
• Add other seasonings: Feel free to add dried thyme, rosemary, parsley, oregano, Italian seasoning, or spices like cayenne, or turmeric before or after pressure cooking.
• If using frozen chicken or veggies: If your vegetable scraps and the chicken are frozen, no need to thaw anything ahead of time. Your Instant Pot will just take a bit longer to come up to pressure.

Ways to Use Instant Pot Chicken Broth

Other than many soups and stews, Instant Pot chicken broth can be added to other recipes like Instant Pot rice for more flavor, as a base for gravies, chicken chili, chicken stew, and Instant Pot soup recipes.

Here are a few of my favorite healthy Instant Pot recipes that call for chicken broth:

• Instant Pot chicken tortilla soup
• Instant Pot chicken wild rice soup
• Instant Pot Thai chicken soup
• Instant Pot chicken breast

Substitute Instant Pot chicken broth in any recipe that calls for water to add additional flavor!

How to Store and Freeze

Store: Chicken stock in an Instant Pot is perfect to make in big batches. It can be stored in jars or resealable gallon size bags for up to 5 days in the fridge.

Freeze: Store in the freezer for up to 3 months in a freezer-friendly container, leaving room for expansion. Or portion out between the ice cube trays to use when recipe calls for a small amount of chicken stock.

Reheat: You can reheat chicken broth on the stovetop. You want to thaw it in the fridge overnight or simmer on low heat in a pot while covered.

FAQs

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Instant Pot Chicken Broth

Homemade Instant Pot Chicken Broth is flavorful, easy and so budget friendly. Making it in your electric pressure cooker is completely hands-off method.

Course Soup and Stew

Cuisine Ukrainian

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Pressure Up & Down Time 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 12 cups

Calories 11kcal

Author Olena Osipov

Equipment

• Instant Pot
• Mason jars
• Strainer

Ingredients

• 3 pounds bone-in chicken like chicken drumsticks, thighs, carcass or whole chicken
• 2 large carrots
• 1 large whole onion peeled
• 1 head of garlic halved
• 2 large celery stalks
• 1 cup veggies scraps
• 5 bay leaves
• 10 whole peppercorns
• 10-12 cups cold water
• 1-2 teaspoons salt

US Customary – Metric

Instructions

• In 6 or 8 quart Instant Pot, add chicken, carrots, onion, garlic, celery, veggie scraps, bay leaves, peppercorns and cold water not exceeding 2/3 PC Max line.
• Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 45 minutes. After let pressure come down on its own for 30 minutes and then turn valve to Venting to release remaining pressure.
• Open the lid and first discard the vegetables with a mesh strainer. Then remove chicken and bones onto a large plate, let them cool down and remove meat from the bones. Season broth with salt and then strain through a fine mesh strainer.
• Add meat back in or use in other meals. Use broth for making soups or drink hot with fresh herbs and freshly cracked pepper.

Notes

• Store: Let cool completely and refrigerate in Mason jars or resealable silicone bags for up to 5 days.
• Freeze: Let cool completely, transfer to Mason jars or resealable silicone bags (leaving some room for expansion) for up to 3 months. Thaw in the fridge overnight or simmer in a covered pot on low heat.

Nutrition

Serving: 1cup | Calories: 11kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.05g | Saturated Fat: 0.01g | Sodium: 407mg | Fiber: 1g | Sugar: 1g

The post Instant Pot Chicken Broth appeared first on iFoodReal.com.

Hearty Chicken Chickpea Stew with tender chicken, chickpeas, and vegetables infused in a tahini flavored broth. Make it stove top, Instant Pot, or slow cooker, it’s the perfect meal to warm you up.

Love stew? Try this chicken stew or for hands off dinner make this chicken stew in slow cooker.

I always-always tell people when asked how I manage to cook healthy while raising 2 kids and running a business, that the key to success is to cook big pots of soup and stew, stir fries and other types of throw together one pot meals.

This chicken chickpea stew recipe is easy and flavor packed with tons of protein and fiber. Delicious, comforting, and filling, it’s everything a stew should be!

Why You’ll Love This Recipe

• Budget-friendly: Healthy meals like this chicken and chickpea stew are affordable because many times anything can go in that pot.
• Easy: They are quick because chop-chop and simmer, it doesn’t have to be perfect.
• Leftovers: And because it makes a big batch, you open the fridge or freezer and leftovers are staring at you!
• Healthy: When it comes to healthy chicken recipes, a colorful stew will keep you super satisfied. It’s filled with wholesome ingredients and includes a medley of protein, fiber, vitamins, and minerals.

Ingredients for Chicken Chickpea Stew

This chicken chickpea stew is great, using the simplest ingredients you could only imagine. See substitutions in FAQ’s.

• Boneless and skinless chicken breast: Just a pound to make meat more of a side rather than main ingredient.
• Tomatoes: You can use fresh cubed tomatoes or canned diced tomatoes. Another option is fire roasted tomatoes to add a smoky flare or kick up the heat with Rotel.
• Quinoa: Uncooked and any color you have on hand.
• Chickpeas: Low fat and a great source of protein, you can use canned chickpeas or Instant Pot chickpeas.
• Tahini paste: That 1/2 cup of tahini changes everything for this stew!
• Onion and garlic: Aromatics include diced onion and minced garlic, use fresh garlic for best flavor.
• Oil: Use a high smoke oil like olive oil or avocado oil for sautéing.
• Bell peppers: Chop 2 pounds of any color you like, I like orange, yellow, and red peppers for their sweeter taste but green peppers work great too. If you’d like to add more veggies I recommend celery, carrots, and potatoes. You could also stir in some fresh spinach towards the end.
• Chicken broth: I recommend low-sodium chicken broth or homemade chicken broth.
• Herbs and spices: Salt, pepper, bay leaves, fresh parsley or basil.

How to Make Chicken Chickpea Stew

Here’s a quick overview how to make easy one-pot chickpea stew on the stove.

There’s a full recipe card below along with instructions for making this hearty stew in the Instant Pot or slow cooker.

• Sauté aromatics: Heat a large Dutch oven on low heat, add oil and swirl to coat. Add onion and garlic and cook for 5 minutes.
• Add vegetables and chicken: Increase to medium heat and add bell peppers to the pot, cook for 5 minutes while stirring occasionally. Next, add cubed chicken and cook for 5 more minutes.
• Combine remaining ingredients: Add tomatoes, quinoa, chickpeas, chicken broth, salt, pepper, bay leaves, and stir.
• Simmer: Cover with lid and cook on low for 20 minutes.

Tips for Best Results

Here are my pro tips to making a flavorful stew.

• Use chicken thighs: If you prefer dark meat feel free to use boneless skinless chicken thighs.
• Where to find tahini: You can find it in any supermarket, most grocery stores where I live have tahini paste. For sure, health food stores will carry it. You could also use ground up sesame paste.
• No need to rinse quinoa: Quinoa comes pre-washed and will get stuck in a mesh strainer. I did not find this stew bitter but some readers have, so rinse if you wish.
• Add other spices: Cater to your taste buds, add fragrance and flavor with spices like chili powder, smoked paprika, red pepper flakes, turmeric, coriander, or ground cumin. You can also add fresh cilantro if you like its strong taste.

What to Serve Chickpea Stew with?

A crisp simple lettuce salad, massaged kale salad, or healthy broccoli salad pairs perfectly with this tender stew along with bread, pita, or naan to soak up the rich sauce.

How to Store

Store: Transfer leftovers to an airtight container, pop in the refrigerator, and enjoy within 5 days.

Freeze: Once cooked and cooled completely, store in an airtight container and keep in the freezer for up to 3 months. Reheat on a stovetop covered on low.

How to Make a Freezer Meal

• Before freezing (slow cooker): Preheat large skillet on low heat, swirl a bit of oil to coat and add onion and garlic. Cook for 5 minutes, stirring occasionally. Increase heat to medium, add pepper and cook for 5 more minutes, stirring occasionally. Transfer to a gallon size resealable plastic bag with other ingredients (minus tahini and herbs) to freeze.
• Instant Pot: Freeze all ingredients (minus chicken broth, tahini and herbs) in a gallon size resealable plastic bag. Cook from frozen with 2 cups chicken broth on High pressure for 20 minutes. Quick release.
• Slow cooker: Thaw in the fridge for 24 hours before cooking. Cook with 2 cups chicken broth on Low for 8 hours or on High for 4 hours.
• After cooking: Add tahini and herbs, stir and let stand for a couple minutes.

Check out my full list of 20 healthy freezer meals. I’m obsessed!

FAQs

More Stew Recipes to Try

• Healthy white chicken chili
• Ground turkey stew
• Instant Pot beef stew
• Ratatouille
• Quinoa stew

More Chickpea Recipes to Try

• Chickpea avocado salad
• Chickpea tuna salad
• Garlic hummus
• Mediterranean chickpea salad
• Sweet potato hummus

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Chicken Chickpea Stew

Quick Chicken and Chickpea Stew Recipe with tomatoes cooked on a stove, in slow cooker or Instant Pot. Plus how to turn into a healthy freezer meal instructions for busy families. So good!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 8 minutes minutes

Cook Time 45 minutes minutes

Total Time 53 minutes minutes

Servings 8 servings

Calories 391kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 1 large onion finely chopped
• 3 large garlic cloves minced
• 2 pounds bell peppers seeded and coarsely chopped
• 1 pound boneless & skinless chicken breasts cubed
• Oil for frying
• 1 pound tomatoes cubed or 28 oz can diced tomatoes
• 1 cup quinoa uncooked
• 2 x 14 ounces cans chickpeas rinsed & drained
• 2 cups chicken broth low sodium
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 3 bay leaves
• 1/2 cup tahini paste
• 1/2 cup fresh parsley or basil finely chopped

US Customary – Metric

Instructions

Stovetop

• Preheat large dutch oven on low heat, swirl a bit of oil to coat and add onion and garlic. Cook for 5 minutes, stirring occasionally. Increase heat to medium, add bell peppers and cook for 5 more minutes, stirring occasionally. Add chicken, cook 5 more minutes, stirring occasionally.
• Add tomatoes, quinoa, chickpeas, broth, salt, pepper and bay leaves. Stir, cover and cook on low for 20 minutes.

Instant Pot

• Add ingredients in exact order listed: onion, garlic, bell pepper, chicken, quinoa, chickpeas, broth, salt, pepper, bay leaves and tomatoes. Do not stir.
• Pressure cook on High for 20 minutes and afterwards release pressure with Quick Release method.

Slow Cooker

• Preheat large dutch oven on low heat, swirl a bit of oil to coat and add onion and garlic. Cook for 5 minutes, stirring occasionally. Increase heat to medium, add pepper and cook for 5 more minutes, stirring occasionally.
• Transfer to a large slow cooker along with chicken, tomatoes, quinoa, chickpeas, broth, salt, pepper, bay leaves and stir. Cover and cook for 4 hours on High or 8 hours on Low.
• Last Step for All Methods: Turn off heat. Add tahini and herbs, stir and let stew stand for a couple minutes.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
• You might need to add less salt if beans and broth you are using are not low sodium or salt free (for example, my cooked beans are unsalted).

Nutrition

Serving: 1.5cups | Calories: 391kcal | Carbohydrates: 45g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 641mg | Fiber: 11g | Sugar: 7g

The post Chicken Chickpea Stew appeared first on iFoodReal.com.

Instant Pot Chicken Fried Rice is quick and easy one pot meal that tastes better than takeout. Not to mention it is healthy and makes great leftovers that entire family enjoys!

We also love this Instant Pot chicken and rice and Instant Pot rice and beans for quick easy dinners.

This Instant Pot chicken fried rice is a hit in our family every time I make it! It uses very simple ingredients and everything cooks in one pot. Scrambled eggs, rice, vegetables and chicken garnished with soy sauce and green onions. Mmmmmmm.

This is one of those healthy Instant Pot recipes that makes a lot but I like it. When kids get back from school, they are always hungry and ate their lunches. So having chicken fried rice in Instant Pot on Keep Warm function has been a life saver.

Especially, with sports practices in the evening. It is healthy and cheap vs. expensive granola bars and snacks!

Why You’ll Love This Recipe

• You will need just 9 simple ingredients plus seasonings.
• Everything cooks in one pot – even the scrambled eggs.
• Takes about 20 minutes of prep.
• It’s healthy but tastes better than a takeout.
• Perfect for Sunday meal prep.

Ingredients for Instant Pot Chicken Fried Rice

Here is everything you need to make this Instant Pot chicken fried rice recipe!

• Chicken: Boneless skinless chicken breasts or chicken thighs.
• Rice: You can use brown rice, long grain white rice, jasmine rice or basmati rice. The only kind I wouldn’t recommend to use is short grain white rice and sushi rice because it will come out mushy.
• Water: For even more flavor you can use chicken broth. Just be sure to use low sodium one because there is no added salt that you can reduce easily in this recipe. We do need full amount of soy sauce for flavor, and it is usually high in sodium.
• Veggies: Onion, mushrooms, peas, carrots and green onion.
• Eggs: A staple in any fried rice recipe.
• Soy sauce and oil: For frying and seasoning. You can also use gluten-free tamari and any oil you usually use for sauteing.

How to Make Chicken Fried Rice in Instant Pot

• Make scrambled eggs: Press Saute function and wait until display says Hot. Then cook 6 eggs, stirring after each 2 eggs to make sure they don’t set. Transfer eggs to a bowl. Stuck to the bottom eggs are OK and didn’t cause Burn for me. But please see FAQs if it happens to you.
• Add vegetables, chicken and rice and do not stir. Flatten rice with spatula, so it cooks evenly. If you forget, not a big deal. Some rice grains on top might be a bit crunchy. But they will finish cooking once stirred and fried rice sits for a bit.
• Cook: Close the lid, turn pressure vent to Sealing position and press Pressure Cook on High or Manual. Cook chicken fried rice in Instant Pot with brown rice – for 22 minutes, with white rice – for 3 minutes.

• Release pressure: With brown rice – release pressure using Quick Release method by turning valve to Venting immediately after cooking. With white rice – wait 10 minutes and then release remaining pressure, if any.
• Add soy sauce, peas, eggs and stir: If there is a little bit of liquid at the bottom, it’s OK. It will get absorbed by rice quickly once you stir and it sits for 5 minutes. Especially if you keep it on Keep Warm mode. If you see chicken pieces are stuck together, just break them gently with spatula.
• Garnish: Add green onions, give another gentle stir and serve the dish.

Tips for Best Results

• To cut recipe in half: This Instant Pot chicken fried rice recipe makes 8 generous servings. So, if you don’t want to have leftovers or freeze them, cut all ingredients in half but keep same pressure cooking time.
• Instant Pot size: You can make chicken fried rice in 6 quart Instant Pot or 8 quart Instant Pot. I think 3 quart Instant Pot would be too small.
• Rinse rice very well: You need to remove as much starch as possible, so it turns out fluffy and not mushy.
• Be sure rice is submerged in liquid: It is ideal to have water covering the rice completely, so rice cooks evenly. It’s advisable but not critical.
• If you stirred by accident: Instant Pot cooks food better when it is layered. And certain order is a must. This is all due to a heating element located at the bottom of the pot. If you stirred by accident, nothing you can do at this point. Just cook it as is and hopefully Burn message won’t come up.
• If your rice comes out crunchy: Stir, close the lid and let it sit for 20 minutes. It will get there. Also try to add a few more minutes to cooking time next time. Unfortunately, you can’t re-close the lid, cook for extra 2 minutes and say that’s your new cooking time.

Variations

• Shrimp fried rice: Omit chicken and when fried rice is cooked, add 2-3 cups of small cooked shrimp along with seasonings. I don’t think you even need to thaw it, just close the lid and let it sit along with frozen peas.
• Vegetable fried rice: Omit chicken. At the end, add chopped bell pepper, more frozen peas and even roasted peanuts to bulk up the Instant Pot fried rice.
• To use frozen chicken: Add 2 frozen chicken breasts, cook as per instructions, remove and either shred with 2 forks or dice. Return back to the pressure cooker and proceed to next step.
• To use frozen peas and carrots: No need to thaw them. In this case, skip fresh carrots in the recipe. And just beware once you add frozen vegetables at the end, carrots will be more crunchy, which is totally OK.
• To use use fresh peas: Add shelled fresh peas at the end.
• If you do not have toasted sesame oil: It is perfectly fine to omit it. Last time I didn’t have any on hand and Instant Pot chicken fried rice still came out delicious! Add sesame seeds or a splash of extra virgin olive oil, if you wish.

What to Serve Instant Pot Chicken Fried Rice with?

Because this dish is quite filling and high in carbs, my body naturally craves a salad as a side dish to go with it. We had it with Thai cucumber salad, that screamed summer to me, the other night.

Other year-round affordable salads that would go nicely here are Asian chopped salad and butter lettuce salad. Also you can never go wrong with a simple green smoothie.

Can I Make It Ahead of Time?

Sure. To make ahead, you will have to prep some elements of this dish. Most labor intensive part is to chop the chicken and vegetables.

Dice chicken and refrigerate in covered container. You can also slice the mushrooms and chop the onions and carrots and refrigerate in one container together. Chopped green onion can go in another separate container. Scramble the eggs and store them the same way.

All of these ingredients will stay fresh in the refrigerator for up to 48 hours. Then all you have to do is dump and saute, and just cook as per recipe. Huge time saver!

How to Store and Reheat

Store: Cooked rice keeps very well in the fridge and this Instant Pot chicken fried rice makes a lot of food. Refrigerate leftovers in an airtight container for up to 5 days. You can also portion them out in glass meal prep containers for easy grab-and-go meal that you can reheat in a microwave in the same container.

Freeze: Cook, cool and freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight.

Reheat: Reheat in a microwave in 30 seconds intervals after initial 1 minute warm up. Or you can also reheat chicken fried rice in a small pot with a splash of water by simmering on low heat, covered, for about 5 minutes. Check and stir a few times.

FAQs

More Fried Rice Recipes to Try

• Cauliflower fried rice

More Instant Pot Rice Recipes to Try

• Instant Pot long grain white rice
• Instant Pot jasmine rice
• Instant Pot basmati rice
• Instant Pot brown rice
• Instant Pot mushroom risotto
• Instant Pot jambalaya
• Instant Pot stir fry
• Instant Pot teriyaki chicken

Print

Instant Pot Chicken Fried Rice

Instant Pot Chicken Fried Rice is quick and easy one pot dinner that tastes better than takeout. Not to mention it is healthy, makes great leftovers that entire family enjoys.

Course Dinner

Cuisine Asian

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Pressure Up & Down Time 20 minutes minutes

Total Time 52 minutes minutes

Servings 8 servings

Calories 488kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 6 large eggs
• 1 medium onion chopped
• 3 cups mushrooms sliced
• 3 carrots diced
• 2 large chicken breasts diced
• 3 cups white rice or brown rice rinsed & drained
• 1 tablespoon oil for frying
• 3 1/2 cups cold water
• 2 cups peas frozen
• 1/4 cup soy sauce
• 3 tablespoons toasted sesame oil optional
• 1 bunch green onions chopped

US Customary – Metric

Instructions

• On Instant Pot, press Saute and wait until display says Hot. Add 1 tablespoon of oil and eggs. Stir with spatula until scrambled eggs are formed. Press Cancel and transfer eggs to a bowl.
• For this step no need to rinse Instant Pot. Also do not worry about stuck to the bottom eggs. Just add ingredients in the following order: water, onion, mushrooms, carrots, chicken and rice. Level with spatula to flatten the rice, so it cooks evenly.
• Close the lid, turn pressure vent to Sealing and press Pressure Cook on High or Manual: for white rice – 3 minutes, for brown rice – 22 minutes.
• After Instant Pot has finished cooking, release pressure by turning valve to Venting: white rice – after 10 minutes, brown rice – right away. And open the lid.
• Add peas, soy sauce, previously cooked scrambled eggs and toasted sesame oil (if using). Stir gently, close the lid and let it sit for 5 minutes. Then garnish with green onions and serve hot.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: For up to 3 months.
• Do not worry if there is a little bit of water left. Once you stir the fried rice and as the rice sits, it will get absorbed.
• Toasted sesame oil is a nice flavor touch but not a big deal if you don’t have one. Last time I didn’t, and fried rice was still fantastic. Some people also do not like it. You can add a touch of extra virgin olive oil instead.
• You can use frozen mix of peas and carrots if you have one. Then just skip fresh carrots.

Nutrition

Serving: 1cup | Calories: 488kcal | Carbohydrates: 65g | Protein: 26g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 159mg | Sodium: 545mg | Fiber: 6g | Sugar: 5g

The post Instant Pot Chicken Fried Rice appeared first on iFoodReal.com.

Instant Pot Jambalaya is a delicious one-pot meal with veggies sauteed in sausage drippings, tender chicken, rice, succulent shrimp, and lots of Cajun spice, seasonings, and flavor.

This is wonderful in rotation with other Instant Pot meals like Instant Pot chicken and rice, Instant Pot rice and beans and Instant Pot chicken fried rice!

Instant Pot Jambalaya is one of my favorite Instant Pot recipes to make. It is similar to paella but instead of expensive saffron, it contains affordable cajun seasoning.

Why You’ll Love This Recipe

• One pot meal: We saute vegetables, chicken and sausage in same pressure cooker we cook rice in. Only one pot to wash, perfect for busy weeknights!
• Versatile: Make jambalaya in Instant Pot with any sausage you have on hand, white rice or brown rice, and veggies are simple as well.
• Delicious: There are many original versions of this Louisiana dish and I am in no way saying it’s authentic. It’s just simply good!
• Weeknight dinner or celebratory meal: We had jambalaya for a Sunday dinner with friends and everyone raved about it for days. But it is also mid-week healthy dinner friendly.

What Is Jambalaya?

Jambalaya is a Southern dish that has originated from Louisiana. It is made with rice, meat and vegetables seasoned with Creole and Cajun spices.

Common choices of meat are smoked sausage like andouille or chorizo and an addition of pork or chicken. Less common seafood like shrimp or crawfish is sometimes added as well.

Vegetables are sofrito like mixture of onion, celery and green bell pepper known as “holy trinity”. Other vegetables are often used.

Ingredients for Instant Pot Jambalaya

The list of ingredients for this Instant Pot jambalaya recipe might seem long but they are all simple ingredients you can find in any grocery store.

• Sausage: Traditional jambalaya calls for andouille sausage. I used chorizo sausage. You can also use kielbasa or Polish sausage.
• Vegetables: Onion, bell pepper, celery and garlic.
• Chicken: Boneless skinless chicken breasts or chicken thighs work. You can also use leftover shredded Cajun chicken.
• Seafood: Use any shrimp or prawns. Make sure they are deveined and peeled, tails can be on or off.
• Rice: You can use either white rice or brown rice. The only difference is pressure cooking time which I indicate in the recipe card. Feel free to buy short grain rice or long grain rice.
• Seasonings: Chicken broth, tomato sauce or diced tomatoes, cajun seasoning, dried oregano, dried thyme, salt and pepper.

How to Make Instant Pot Jambalaya

Here is a quick overview how to make jambalaya in Instant Pot. Full recipe card is located below.

• Saute the sausage: Preheat Instant Pot on Saute until display says Hot. Cook sliced sausage rounds on both sides until golden brown. Remove onto the plate to prevent it from getting rubbery.
• Saute the veggies: To the Instant Pot, add onion, celery and bell pepper, saute for a few minutes. Stir in chicken, seasonings and broth. Cook for 2 more minutes, scraping the bottom of the pot to deglaze it. Then press Cancel.
• Cook: Add rice and diced tomatoes, and do not stir. Pressure cook jambalaya on High Pressure with white rice for 8 minutes, or with brown rice for 22 minutes. Release pressure 5 minutes after cooking is done by turning pressure release valve to Venting.
• Add shrimp: Open the lid, add shrimp and stir jambalaya. Close the lid and let it sit for 10 minutes. Residual heat will cook the shrimps without overcooking.

Tips for Best Results

• Instant Pot size: I made this Instant Pot jambalaya in 8 quart Instant Pot and it will also fit 6 quart Instant Pot. For 3 quart Instant Pot, cut recipe ingredients in half but keep same cook time.
• Use frozen chicken if you want: You can use frozen chicken breasts or thighs without changes to the original recipe. Just make sure frozen chicken pieces are separated and not in one blob. Shred or dice them after cooking. You can also cut frozen chicken into cubes, if it is slightly thawed.
• Don’t discard sausage drippings: Don’t transfer sauteed sausage onto paper towel to soak up the fat. Sausage drippings add a lot of flavor to pressure cooker jambalaya.
• Rinse the rice: Don’t skip rinsing the rice. If you don’t rinse off the starch coating rice grains, your jambalaya will come out mushy.
• If your rice comes out undercooked: It shouldn’t happen but if it did, close the lid and let jambalaya sit in Instant Pot for another 10 minutes. Rice will finish cooking with residual heat.
• If you got the dreaded Burn: I have updated this recipe in 2023 with instructions to deglaze the pot after sauteing, so you shouldn’t get the Burn notice. Some Instant Pot models are a bit sensitive. It doesn’t mean your food is actually burning though.

What to Serve Instant Pot Jambalaya with?

Jambalaya is truly a one pot meal full of protein and complex carbs. Maybe a simple salad like lettuce salad or cucumber bell pepper salad, so it doesn’t overpower the flavors of the dish.

How to Store and Reheat

Store: Refrigerate leftovers in an airtight container for up to 3 days.

Freeze: You can also freeze completely cooled jambalaya for up to 3 months. Thaw in the fridge overnight.

Reheat: Add desired amount of food to a small pot, add a splash of water or broth and simmer on low heat while covered for 5-10 minutes. You will have to stir it a few times to avoid burning.

FAQs

More Instant Pot Rice Recipes

• Instant Pot long grain white rice
• Instant Pot jasmine rice
• Instant Pot basmati rice
• Instant Pot brown rice

More Instant Pot Recipes to Try

• Instant Pot stuffed peppers
• Instant Pot stir fry
• Instant Pot cabbage rolls
• Instant Pot lasagna
• Instant Pot shrimp boil

Be sure to browse more of my healthy Instant Pot recipes!

Print

Instant Pot Jambalaya

Instant Pot Jambalaya is delicious one pot meal with veggies sauteed in sausage drippings, tender chicken, rice, succulent shrimp and lots of Cajun spice, seasonings and flavor.

Course Dinner

Cuisine Southern

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Pressure Up & Down Time 15 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 402kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 10 oz andouille or chorizo sausage sliced
• 1 lb boneless chicken breasts or chicken thighs cubed (fresh or frozen)
• 1 large onion finely chopped
• 3 celery stalks finely chopped
• 2 large bell peppers finely chopped
• 4 garlic cloves minced
• 1 tbsp oil
• 1 tsp dried oregano
• 1/4 tsp dried thyme
• 1 tbsp cajun seasoning low sodium
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 1/2 cups chicken or veggie broth low sodium
• 2 cups brown rice or white rice
• 14 oz can tomato sauce or diced tomatoes low sodium
• 1 lb raw or cooked shrimp peeled & deveined
• 3 green onion sprigs finely chopped

US Customary – Metric

Instructions

• On 6 or 8 quart Instant Pot, press Saute and wait until display says Hot.
• Add sausage and cook for 5 minutes, stirring a few times. Remove onto a plate and set aside.
• Swirl oil to coat and add onion, celery, bell pepper and garlic. Saute for 5 minutes, stirring occasionally. Add chicken, oregano, thyme, cajun seasoning, salt, pepper and broth. Cook for 2 more minutes, scraping the bottom of the pot to deglaze it, then press Cancel.
• Add rice and tomato sauce, do not stir.
• Close the lid and set valve to Sealing. Press Pressure Cook on High or Manual button for brown rice – 22 minutes, white rice – 8 minutes.
• After cooking has finished, allow pressure to come down on its own for 5 minutes and then turn valve to Venting to release remaining pressure.
• Add previously cooked sausage and shrimp. Stir, close the lid and let residual heat cook shrimp for 10 minutes.
• Open the lid, sprinkle with green onion, give a few gentle stirs and serve hot.

Video

Notes

• Store: Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze: Up to 3 months. Thaw in the fridge overnight.
• Reheat: Add desired amount to a small pot, a splash of water or broth and simmer on low covered for 5-10 mins. You will have to stir a few times.
• Fresh or frozen chicken: Boneless and skinless chicken breast or thighs. Frozen – Same cook time, just make sure frozen chicken pieces are not one blob. You can cut frozen chicken into cubes if it is slightly thawed. But best is to add frozen chicken breasts (make sure they are separated) and shred or dice them after cooking.

Nutrition

Serving: 1.5cups | Calories: 402kcal | Carbohydrates: 43g | Protein: 32g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 204mg | Sodium: 710mg | Fiber: 4g | Sugar: 3g

The post Instant Pot Jambalaya appeared first on iFoodReal.com.

Juicy, flavorful and tender Instant Pot Chicken Breast from fresh or frozen. 25 minutes from start to finish, simple ingredients and no searing required. Cooking chicken breast in the Instant Pot is so easy!

Instant Pot Italian chicken breast and Instant Pot BBQ chicken breast are my other go-to on a busy weeknight or a weekend!

This Instant Pot chicken breast is easy, simple and forgiving.

Don’t you always have a pack of chicken breasts in your freezer?! Now you can make juicy chicken breast in Instant Pot from fresh or frozen in just 30 minutes.

I have been making slow cooker chicken breast for years. It’s a great recipe, the only downside is that you have to remove cooked chicken right away to avoid it being dry.

So, this easy Instant Pot chicken breast recipe solves the problem because chicken breast is done in 25 minutes or so. I just love Instant Pot! It makes the best Instant Pot rice and beans without soaking the beans, and Instant Pot lasagna with no need for a springform pan.

If you are not a blessed electric pressure cooker owner just yet, check out my baked chicken breast or chicken breast in air fryer recipes.

Why You’ll Love Instant Pot Chicken Breast

• Quick and easy: All you have to do is rub chicken breasts with spices and cook for 10 to 15 minutes. With pressure build up and bringing it down, you are in for a maximum of 30 minutes cooking time. You don’t even have to saute your meat but you can, if you wish.
• Cook from fresh or frozen: Forgot to thaw your chicken breasts this morning before going to work? No problem. Even frozen chicken breasts in Instant Pot are ready in 30 minutes!
• Tender, juicy and flavorful chicken breast: I can guarantee you will end up with the best chicken breasts you have ever tried! Pressure cooker locks in all the moisture inside the meat resulting in mouthwatering tender chicken breast every time.

Ingredients You Will Need

To make Instant Pot chicken breast you really need only chicken breasts and water. Everything else is up to your taste and what you are planning to serve it with.

If you are adding cooked chicken breast to salads, quesadillas or tostadas, I would not worry about seasonings much. If you are planning to eat it alongside grains and veggies, I would pay attention to spices.

• Chicken breasts: You can use boneless skinless chicken breasts, fresh or frozen.
• Salt and pepper: Simple seasonings so your chicken is a ‘blank slate’ for recipes.
• Garlic powder: If you wish, but not required.

How to Cook Fresh Chicken Breast in Instant Pot

1. Add water: Add 1 cup cold tap water and place trivet on top. You want to use cold water so warm water doesn’t reduce the cook time. If you don’t have trivet, just place breasts on the bottom of Instant Pot. Some readers like to use chicken stock or chicken broth instead, especially if cooking without trivet.
2. Add chicken breast in Instant Pot: Lay chicken breasts in a single layer, sprinkle with spices and rub onto each other right inside the pot. You can also do so on a separate plate but I find it isn’t necessary.
3. Pressure cook chicken breast: Depending on the model of your Instant Pot, you will have to press either Pressure Cook on High pressure or Manual button. Set timer for 10 minutes – for breasts under 2 inch thickness, 15 minutes – for over 2 inch thick breasts.
4. Release the pressure: Now you want to wait 5 minutes aka do Natural Release for 5 minutes. Then turn the pressure valve to Venting position to release remaining pressure. Your chicken is ready. I find you do not have to rest the meat with chicken breasts cooked in Instant Pot.

How to Cook Frozen Chicken Breast in Instant Pot

1. Add water: You always want to start with 1 cup cold thin liquid like water or broth when cooking in Instant Pot. Don’t add warm water because it will skew the cook time and your chicken will come out undercooked.
2. Add chicken: When cooking frozen chicken breasts, it is very important to make sure each breast is separated. If you add a blob of frozen breasts, you will end up with raw meat inside and overcooked chicken outside. Place chicken breasts in Instant Pot in a single layer.
3. Season it: You won’t be able to rub spices or sear frozen chicken, so just sprinkle seasonings on top.
4. Pressure cook: Press Pressure Cook on High (Duo model) or Manual (LUX) for 15-18 minutes. I would say chicken breasts under 2″ thick in the thickest part – cook for 15 minutes. Over 2″ – cook for 18 minutes.

Check out my Instant Pot frozen chicken breast recipe for detailed info. And if you have an air fryer, you can cook frozen chicken breasts in air fryer as well.

How Long to Cook Chicken Breast in Instant Pot?

With all the different sizes and models of this electric pressure cooker, you might be wondering how long to cook chicken breast in the Instant Pot?! And it’s a valid question.

You need to answer only 2 questions:

1. Are you using fresh chicken breasts or frozen chicken breasts?
2. How thick are they?

I have put together these cooking time charts for your quick reference:

Tips for Best Results

• If you don’t have a trivet: It’s OK to place chicken breasts in water and cook without a trivet. I have tried it many times and it makes them even more juicy. I never got a Burn notice.
• Don’t use Poultry button: Poultry setting has preset time that is not customizable to the size of your chicken breasts. Also poultry is a very large concept ranging from chicken tenders to bone-in whole chicken.
• Don’t do Quick Release: If you release pressure right away after cooking, it will make your chicken breast dry. I recommend to wait 5 minutes and then turn valve to Venting.
• Don’t throw away the liquid: It is basically Instant Pot chicken broth and is perfect for making soup recipes and Instant Pot soup recipes.
• Make gravy: If you have seasoned your chicken breast with extra spices and seared it, then you will have flavorful cooking liquid sitting at the bottom of the pot. Make gravy with it. Press Saute button and in a small bowl, make a slurry with 2 tablespoons cold water and 1 tablespoon cornstarch. Pour it in, whisk and cook until gravy has thickened, about 2-3 minutes.
• Size of Instant Pot you can use: Any size of Instant Pot works for this Instant Pot chicken breast recipe. It comes in 3 quart, 5 quart, 6 quart or 8 quart. Same recipe. Same cooking time. Same water amount. Just make sure chicken breasts fit in a single layer.
• If your Instant Pot is small: If you want to cook large amount of chicken breasts in 3 quart pot, do so in a few batches. Piling up chicken in a few layers will result in undercooked chicken.
• Bone-in and skin-on chicken breasts: Cooking time remains the same. You do not need to cook them longer because 10-15 minutes of cook time along with about 10 minutes of pressure build up time, is enough to cook through thin chicken bones.

What to Serve Instant Pot Chicken Breast with?

There are so many ways to answer the question on what to do with cooked chicken breast! It sure is a welcome addition to a variety of recipes like salads, enchiladas, casseroles and sandwiches.

Here are a few ways to turn it into a meal:

• Instant Pot shredded chicken: Shred meat with 2 forks, refrigerate and use to make chicken salad or healthy white chicken chili.
• Diced chicken breast: Chop it up to add protein to cottage cheese pasta, vegetable soup or borscht.
• Low carb meal: Make my favorite ratatouille recipe to have with chicken for a complete meal.
• With sauce: Combine shredded chicken with healthy barbecue sauce or teriyaki sauce.
• With salad: Serve with Instant Pot potato salad.

How to Store Leftovers

Store: Refrigerate leftover chicken in an airtight container for up to 5 days.

Weekly meal prep: Refrigerate whole or cubed chicken breast and use throughout the week for lunches. Sub out your sandwich deli meat or use in salads.

Freeze: Fully cook, cool completely and freeze in an airtight container or resealable freezer bags for up to 3 months. Thaw in fridge or on a counter.

More FAQs

More Instant Pot Chicken Recipes

• Instant Pot chicken and rice that we make every month!
• Instant Pot chicken and potatoes everyone will love, trust me!
• Instant Pot white chicken chili is creamy and made healthier.
• Instant Pot frozen whole chicken – rotisserie style whole chicken.
• Instant Pot whole chicken – any mom’s best friend.
• Butter chicken in the Instant Pot comes out just like the restaurant’s!
• Instant Pot shredded chicken tacos with only 3 ingredients.

Also be sure to check out these 20 healthy freezer meals you can cook from frozen in your Instant Pot. And here you can browse 45 other healthy Instant Pot recipes and our entire category of Instant Pot recipes.

Print

Instant Pot Chicken Breast

Juicy, flavorful and tender Instant Pot Chicken Breast from fresh or frozen. 25 minutes from start to finish, simple ingredients and no searing required.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 2 minutes minutes

Cook Time 15 minutes minutes

Total Time 17 minutes minutes

Servings 8 servings

Calories 295kcal

Author Olena Osipov

Equipment

• Instant Pot
• Trivet
• Steam diverter
• Replacement ring

Ingredients

• 3 lbs boneless chicken breasts fresh or frozen*
• 1 cup water
• 2 tsp garlic powder
• 1 tsp salt
• Ground black pepper to taste

US Customary – Metric

Instructions

• 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 and set pressure vent to Sealing. Press Pressure Cook on High or Manual for 10 minutes (under 2" thickness) for fresh, or 15 minutes (over 2" thick) for fresh and frozen chicken breasts (any size).
• 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.

Video

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container or resealable freezer bags for up to 3 months. Thaw in a fridge or on a counter.
• *If using frozen chicken breasts make sure they are separated. Think about it before freezing a whole tray, separate them with parchment paper.
• Feel free to use chicken broth instead of water.

Nutrition

Serving: 1breast | Calories: 295kcal | Carbohydrates: 1g | Protein: 36g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 109mg | Sodium: 400mg | Fiber: 1g | Sugar: 1g

The post Instant Pot Chicken Breast appeared first on iFoodReal.com.

Meal prep 5, 10, 15 or 20 Healthy Freezer Meals with a grocery list and how-to video. It takes 2 hours, most recipes need no pre-cooking, and after you just cook your freezer meal in Instant Pot or slow cooker.

Busy? Expecting mom? New mom? Working a lot? A parent? A human who needs a little help? You need healthy freezer meals in your life! Everyone does!

We combined 4 unique meal preps consisting of 5 freezer meals each, that you can cook in your Instant Pot or slow cooker from frozen!

I started doing freezer meal prep many years ago. Then I went on a business trip and left a few frozen meals for my husband. He kept raving and raving about how easy and tasty each dinner was. He was truly blown away how my easy freezer meals really made his cooking easy. And last time I heard my husband rave like this was about his new truck!

Why You Will Love Making Healthy Freezer Meals

• Save time: You can batch cook 5 recipes in just 2 hours! That’s 5 dinners, all weeknight dinners are taken care of.
• Eat healthy: Healthy dinners made with real food.
• Pick your cooking method: Cook from frozen in Instant Pot or slow cooker (except thaw meat ones first – food safety).
• Save money: Healthy freezer meals are cost effective because you don’t eat out or buy pre-made food.

How to Make Healthy Freezer Meals

Here is a detailed video how I make 5 healthy freezer meals at once. Below I have detailed instruction with photos. Each freezer meal recipe is located below that.

Print recipes and shopping list: Pick Healthy Freezer Meal Prep #1, #2, #3 or all 4 out of 4 freezer meal preps below.

Each meal prep contains 5 recipes with freezing instructions and complete shopping list – click button below each title. That’s total of 20 recipes in this freezer meals post.

I found it takes about 2 hours to meal prep 5 recipes and is the most feasible time for a busy mom. After that, I am tired, but you can do 10 recipes at a time, if you wish.

Gather ingredients: Gather meat, vegetables, cans and sauce jars, and grains on a counter. No spices yet. Label gallon size Ziploc bags with instructions.

Prep meat, veggies and cans: Cut meat, peel vegetables (do not chop yet) and open cans.

Start assembling freezer meals: Fill each bag with tomato products first (if recipe has any and if cooking in Instant Pot), then meat, and stand up right.

Chop vegetables: Chop basic veggies like carrots, celery, onion, garlic, potato etc. for each recipe individually. Then place on top of meat (if any) in each bag. It helps to keep measuring simple.

Add dry ingredients: Measure and add grains, beans and any other dry ingredients.

Add liquids: Add liquids from cans and jars like diced tomatoes or tomato sauce, coconut milk, tomato paste and hot sauce.

Add spices: Pull out spices, measure them out and add to each freezer meal bag.

Prepare bags for freezing: Let out as much air as possible and seal tightly each bag.

Freeze the freezer meals: Stand bags upright and and freeze like that. Round shape is the best. I usually tie 2 corners with a rubber band or a big clip to shape the bag.

What Are the Best Containers for Freezer Meals?

Here are my recommendations for containers for healthy freezer meals in my order of preference.

• Reusable 1 gallon silicone bags: My preferred method and they work!
• Gallon size storage bags: It’s my second choice. It is true you cannot recycle bags in your curbside blue box and that’s the only downside with using them. So, I usually wash, dry and re-use them for other freezer meals or raw meat only.
• Plastic containers: You will need large containers, preferably rounded shape to fit easy into Instant Pot or slow cooker. A good option since they are reusable.
• Glass containers: These are heavy, pricey and will fit only smaller recipes like Instant Pot white chicken chili. Look for large round 7 cup containers.

Tips for Best Results

Here are my top tips for the best healthy freezer meal prep from the first try!

• Container size. Pick your container with the amount of ingredients in the recipe in mind. “Will they fit to freeze?” And the size of your preferred cooking appliance in mind. “Will my frozen meal fit into Instant Pot or slow cooker?”
• Round shape is the best. With both slow cooker and Instant Pot. Use round containers or place filled bags in round bucket and freeze until shape forms.
• Thaw for 2 minutes. Place your freezer meal in a container in a sink or large bowl with hot water and let defrost for 2-5 minutes to help slide out easily. You can also let it thaw longer and break frozen food into a few pieces, if necessary.
• “Scrape” the walls. If any spices left on the walls of a container and recipe calls for water, rinse container with it and then add to cook.
• Appliance to use. To cook healthy freezer meals, you need to own at least 6 quart or 8 quart Instant Pot, or large slow cooker.
• Cook from frozen. For all Instant Pot and vegetarian slow cooker freezer meal recipes.
• Tomatoes go on top in Instant Pot. If cooking freezer meal in the Instant Pot and it contains anything tomato, make sure they are on top. Otherwise it will burn.
• Meat in slow cooker. For slow cooker freezer meals with meat you have to thaw freezer meal in the fridge for 24 hours before slow cooking.

FAQs

Healthy Freezer Meal Prep #1

Buffalo Chicken Chili

INGREDIENTS TO FREEZE:

• 5 garlic cloves, minced
• 1 large onion, chopped
• 3 large carrots, chopped
• 3 large celery stalks, chopped
• 2 x 15 oz cans cannellini beans, low sodium, drained & rinsed
• 1/2 cup Frank’s red hot sauce
• 2 tbsp maple syrup or honey
• 1 tbsp cumin
• 1 tbsp chili powder
• 1 tbsp smoked paprika
• 2 lbs chicken breasts, skinless & boneless
• 28 oz can diced tomatoes, low sodium

INGREDIENTS TO SERVE:

• 1/2 cup blue cheese crumbles or cream cheese
• Cilantro and/or green onion
• Lime
• Tortilla chips

• INSTANT POT: Pressure cook with 1 cup broth on High from frozen for 30 minutes with Quick Release.

• SLOW COOKER: Sauté onion, garlic, carrots and celery before freezing with other ingredients. Thaw in the fridge for 24 hours (food safety thing), then add to a large slow cooker with 1 cup broth and cook for 4 hours on High or 8 hours on Low.
• AFTER COOKING: Remove chicken and shred with 2 forks. Return to the pot.

CONTAINER LABEL

Instant Pot – 30 mins, QR OR Slow Cooker – Thaw 24 hrs. Low 8 hrs, High 4 hrs. Before – 1 cup broth. After – shred chicken.

Green Lentil Curry

INGREDIENTS TO FREEZE:

• 1 large onion, finely chopped
• 6 garlic cloves, crushed
• 1 tsp coconut oil
• 1 tsp turmeric
• 1/2 tsp coriander, ground
• 1 tsp curry powder
• 1 tsp cumin
• 1 1/4 tsp salt
• 14 oz can coconut milk, full fat
• 6 oz can tomato paste
• 2 cups green lentils, uncooked & rinsed

INGREDIENTS TO SERVE:

• Cilantro and/or green onion
• Greek yogurt
• Avocado

• BEFORE FREEZING (SLOW COOKER): Pan fry onion and garlic with spices sauteed for 30 seconds at the end. Transfer to a gallon size Ziploc bag with remaining ingredients.
• BEFORE COOKING: Add 3 cups of water.
• INSTANT POT: Cook from frozen on High pressure for 25 minutes with Quick Release.
• SLOW COOKER: Cook from frozen on Low for 9 hours or on High for 5 hours.

CONTAINER LABEL

Instant Pot – 25 mins, QR OR Slow Cooker – Low 9 hrs, High 5 hrs. Before – 3 cups water.

Butter Chicken

INGREDIENTS TO FREEZE:

• 1 large onion, chopped
• 4 large garlic cloves, minced
• 2 inch ginger root, minced
• 1 tbsp curry powder
• 1 tbsp garam masala
• 1 tsp chili powder
• 1 1/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 14 oz can coconut milk, full fat
• 6 oz can tomato paste
• 2 tbsp maple syrup
• 3 – 3.5 lbs chicken drumsticks or thighs

INGREDIENTS TO FINISH & SERVE:

• 2 tbsp butter
• 1/4 cup cold water
• 4 tbsp cornstarch
• Brown rice
• Cilantro

• BEFORE FREEZING: Swoosh it all around with your hands to make chicken breasts separated with other ingredients.
• BEFORE COOKING: Add 2 cups water.
• INSTANT POT: Cook from frozen on High pressure for 30 minutes with Quick Release.
• SLOW COOKER: Thaw in the fridge for 24 hours before cooking. Cook on Low for 8 hours or on High for 4 hours.
• AFTER COOKING: Open the lid, add butter and press Sauté (cancel Keep Warm if it’s on). In a small bowl, whisk water and cornstarch with a fork. Pour over chicken and stir gently. Cook for a few minutes until sauce has thickened a bit. Serve with cilantro over a bed of brown rice and with naan/pita bread.

CONTAINER LABEL

Instant Pot – 30 mins, QR OR Slow Cooker – Thaw 24 hrs. Low 8 hrs, High 4 hrs. Before – 2 cups water. After – 2 tbsp butter, 1/4 cup cold water +4 tbsp cornstarch, Saute until thick.

Lentil Soup

INGREDIENTS TO FREEZE:

For 6 quart Instant Pot. For 8 quart, check the recipe.

• 1 medium onion, chopped
• 2 large carrots, chopped
• 2 small celery, chopped
• 2 cups green lentils, rinsed & drained
• 1 1/2 tsp cumin
• 1 1/2 tsp oregano
• 1 tsp salt
• Ground black pepper, to taste
• 2 bay leaves
• 28 oz can diced or crushed tomatoes, low sodium

INGREDIENTS TO SERVE:

• 11 oz box of spinach
• 1 large garlic clove, grated
• Parmesan cheese, for serving

• BEFORE COOKING: Add 2 bouillon cubes + 10 cups water or 10 cups low sodium vegetable broth.
• INSTANT POT: Cook from frozen on High pressure for 20 minutes with Quick Release.

• SLOW COOKER: Cook from frozen on Low for 10 hours or on High for 5 hours.
• AFTER COOKING: Add spinach and garlic. Stir and serve hot garnished with Parmesan cheese.

CONTAINER LABEL

Instant Pot – 20 mins, QR OR Slow Cooker – Low 10 hrs, High 5 hrs. Before – 10 cups broth. After – 1 box spinach and 1 grated garlic.

Healthy Chicken Wild Rice Soup

INGREDIENTS TO FREEZE:

• 1.5 lbs any chicken pieces
• 1 large onion, finely chopped
• 2 large garlic cloves, minced
• 2 large carrots, coarsely chopped
• 3 large celery stalks, diced
• 2 large potatoes, diced
• 1/2 cup dried mushrooms or 1 cup fresh, sliced
• 1 1/2 cups wild rice
• 1 tbsp mustard
• 2 tsp garlic powder
• 1/2 tsp thyme, dried
• 2 1/4 tsp salt
• Ground black pepper, to taste

INGREDIENTS TO FINISH & SERVE:

• 2 cups whole milk
• Small bunch parsley, finely chopped

• BEFORE COOKING: Add 9 cups water or low sodium chicken broth.
• INSTANT POT: Cook from frozen on High pressure for 35 minutes. Quick Release.
• SLOW COOKER: Thaw in the fridge for 24 hours before cooking. Cook on Low for 10 hours or on High for 6 hours.
• AFTER COOKING: Remove chicken and shred with 2 forks. Blend a bit with an immersion blender until desired consistency. Add chicken and parsley. Stir and serve hot.

CONTAINER LABEL

Instant Pot – 35 mins, QR OR Slow Cooker – Thaw 24 hrs. Low 10 hrs, High 6 hrs. Before – 9 cups water/broth. After – shred chicken, puree soup, 1 small bunch parsley.

I also have Instant Pot chicken wild rice soup you can freeze.

Healthy Freezer Meal Prep #2

Thai Chicken Soup

INGREDIENTS TO FREEZE:

• 1.5 lbs chicken breasts, boneless & skinless
• 5 large sweet potatoes, skin on & cubed
• 1 large onion, chopped
• 14 oz can coconut milk, full fat
• 6 oz can tomato paste, low sodium
• 2 tbsp fish sauce
• 1 tbsp maple syrup
• 1 tbsp red curry paste
• 1/4 tsp salt
• 3 kaffir lime leaves (optional)

INGREDIENTS TO FINISH & SERVE:

• 1 cup peanuts, chopped
• 2 limes, juice of
• 1 bunch cilantro, finely chopped
• 1-2 bell peppers, chopped (optional)

• BEFORE COOKING: Add 6 cups water or low sodium broth.
• INSTANT POT: Cook from frozen on High pressure for 20 minutes, wait 10 minutes and do Quick Release.
• SLOW COOKER: Thaw in the fridge for 24 hours before cooking. Cook on Low for 6 hours or on High for 3 hours.
• AFTER COOKING: Remove chicken and shred with 2 forks. Using an immersion blender, puree soup right inside the pot. Return chicken back to the pot along with peanuts, lime juice, cilantro and bell peppers (optional). Stir and serve hot.

CONTAINER LABEL

Instant Pot – 20 mins, 10 mins NPR, after QR OR Slow Cooker – Low 6 hrs, High 3 hrs. Before – 6 cups water. After – shred chicken and puree soup, 1 bunch cilantro, 2 limes, 1 cup peanuts.

Crispy Coconut Chicken

INGREDIENTS TO FREEZE:

• 1.5 lbs boneless & skinless chicken breasts
• 1 egg, large
• 2/3 cup long or short coconut flakes, unsweetened
• 1/4 cup any flour (I used whole wheat)
• 1/2 tsp garlic powder
• 1/2 tsp salt
• Ground black pepper, to taste

• HOW TO FREEZE: Cut chicken breasts into 1 inch wide strips. Dip both sides of each chicken tender into an egg wash, then coat in coconut flakes, flour, garlic powder, salt and pepper mixture. Freeze coated but uncooked fingers on a baking sheet for a few hours, then transfer to a Ziplock bag and freeze for up to 3 months.
• BEFORE COOKING: Spray chicken fingers with cooking spray.
• OVEN: Bake from frozen at 425 degrees F for 30-35 minutes, possibly turning in the middle (depends on the oven – just keep an eye on them).

CONTAINER LABEL

Bake frozen at 425 F for 30+ mins (maybe turn).

Chicken Chickpea Stew

INGREDIENTS TO FREEZE:

• 1 large onion, finely chopped
• 3 large garlic cloves, minced
• 2 lbs bell peppers, seeded and coarsely chopped
• 1 lb boneless & skinless chicken breasts, cubed
• 1 lb tomatoes cubed or 28 oz can diced tomatoes
• 1 cup quinoa, uncooked
• 2 x 14 oz cans chickpeas, rinsed & drained
• 1 1/2 tsp salt
• Ground black pepper, to taste
• 3 bay leaves

INGREDIENTS TO FINISH & SERVE:

• 1/2 cup tahini paste
• 1/2 cup fresh parsley or basil, finely chopped

• BEFORE FREEZING (SLOW COOKER): Preheat large skillet on low heat, swirl a bit of oil to coat and add onion and garlic. Cook for 5 minutes, stirring occasionally. Increase heat to medium, add pepper and cook for 5 more minutes, stirring occasionally. Transfer to the bag with other ingredients to freeze.
• BEFORE COOKING: Add 2 cups water or any low sodium broth.
• INSTANT POT: Cook on High pressure from frozen for 20 minutes. Quick release.
• SLOW COOKER: Thaw in the fridge for 24 hours before cooking. Cook on Low for 8 hours or on High for 4 hours.
• AFTER COOKING: Add tahini and herbs, stir and let stand for a couple minutes.

CONTAINER LABEL

Instant Pot – 20 mins, QR OR Slow Cooker – Low 8 hrs, High 4 hrs. Before: 2 cups water. After: 1/2 cup tahini, 1/2 cup parsley.

Vegetarian Quesadillas

INGREDIENTS TO FREEZE:

• 8 whole wheat large 8” tortillas
• 14 oz can black beans, rinsed & drained
• 1 cup corn
• 1 large bell pepper, diced
• 1/3 cup cilantro, finely chopped
• 1/3 cup red onion, minced
• 2 tsp cumin
• Pinch of salt
• 2 2/3 cups cheese that melts well, shredded (cheddar, mozzarella)

• HOW TO FREEZE: For each quesadilla, assemble and then wrap in plastic wrap as tightly as possible without compromising its shape. Lay flat in a gallon size Ziploc bag, squeeze as much air out as possible, seal and freeze for up to 3 months.
• OVEN: Bake from frozen in preheated to 350 degrees F oven for 25-30 minutes.
• PANINI PRESS: Grill from frozen until ready.

CONTAINER LABEL

Bake – 25-30 mins at 350 F or Panini Press.

Bean Mushroom Soup

INGREDIENTS TO FREEZE:

• 1 large onion, finely chopped
• 2 medium carrots, finely grated
• 3 large celery stalks, diced
• 1.5 lbs white or brown mushrooms, sliced
• 1 can 11 oz organic cream of mushroom soup (I used Pacific Foods)
• 3 x 14 oz cans white navy beans, drained & rinsed
• 3 large garlic cloves, crushed
• 1 1/4 tsp salt
• Ground black pepper, to taste
• 3 bay leaves

INGREDIENTS TO FINISH & SERVE:

• 1/3 cup dill or parsley, chopped (for garnish)
• 2 tbsp butter or extra virgin olive oil

• BEFORE FREEZING (SLOW COOKER): Preheat medium skillet on low – medium heat and add 1 tbsp olive oil. Add mushrooms and cook until golden brown, stirring occasionally. Transfer to a large resealable bag. Add onion, carrots, celery and garlic; sauté for 5 minutes, stirring occasionally. Transfer to the bag along with other ingredients to freeze.
• BEFORE COOKING: Add 7-8 cups low sodium vegetable broth.
• INSTANT POT: Cook from frozen on High pressure for 5 minutes. 20 minutes Natural Release.
• SLOW COOKER: Cook from frozen with 7-8 cups of low sodium vegetable broth for 4 hours on High or 6-8 hours on Low.
• AFTER COOKING: Add dill or parsley, stir and serve hot.

CONTAINER LABEL

Instant Pot – 15 mins, QR OR Slow Cooker – Low 6-8 hrs, High 4 hrs. Before: 8 cups water. After: Add 2 tbsp olive oil/butter, dill/parsley.

Healthy Freezer Meal Prep #3

Turkey Taco Soup

INGREDIENTS TO FREEZE:

• 1 lb ground turkey
• 2 x 15 oz cans tomato sauce, low sodium
• 2 x 15 oz cans low sodium red kidney or pinto beans, drained & rinsed
• 2 cups corn frozen or canned (drained)
• 1 1/2 tbsp taco seasoning
• 2 tbsp onion powder or flakes
• 1 tbsp garlic powder
• 1 tsp maple syrup or honey
• 1 tsp salt
• Ground black pepper, to taste

INGREDIENTS TO FINISH & SERVE:

• 1/2 small bunch cilantro, finely chopped
• Yogurt, cheese, lime and tortilla chips

• BEFORE FREEZING: Preheat medium skillet on low – medium heat and add 1 tbsp olive oil. Saute meat until small pieces. Transfer to the bag with other ingredients to freeze.
• BEFORE COOKING: Add 3 cups water or low sodium broth.
• INSTANT POT: Cook from frozen for 20-30 mins on High pressure. Quick release.
• SLOW COOKER: Cook on Low for 8 hours or on High for 4 hours.
• AFTER COOKING: Add cilantro. Stir and serve hot with yogurt, cheese, lime and tortilla chips.

CONTAINER LABEL

Instant Pot – 20-30 mins, QR OR Slow Cooker – Low 8 hrs, High 4 hrs. Before: 3 cups water. After: Add cilantro.

White Chicken Chili

INGREDIENTS TO FREEZE:

• 1 lb (2 large) chicken breasts, boneless and skinless
• 1 small onion, diced
• 2 x 15 oz cans cannellini white or great Northern beans, drained and rinsed
• 2 cups corn, fresh or frozen
• 4 oz can diced green chiles
• 1 tsp cumin
• 2 tsp chili powder
• 1 tsp garlic powder
• 3/4 tsp salt
• Ground black pepper, to taste

INGREDIENTS TO FINISH & SERVE:

• 1/2 cup plain Greek yogurt fat 2%+ (or sour cream)
• 2 oz cream cheese
• 1 lime, juice of
• Small bunch of cilantro, finely chopped
• Tortilla chips, avocado, more yogurt, limes, for serving

• BEFORE COOKING: Add 1 cup water or low sodium chicken broth.
• INSTANT POT: Cook from frozen on High pressure for 20 minutes. Natural Release for 10 mins, Quick release after.
• SLOW COOKER: Thaw in the fridge for 24 hours (food safety thing), then add to a large slow cooker and cook for 4 hours on High or 8 hours on Low.
• AFTER COOKING: Remove chicken and shred with 2 forks. Return to the pot along with cilantro, 1/2 cup yogurt, cream cheese and lime juice. Stir well.

CONTAINER LABEL

Instant Pot – 25 mins, NPR 10 mins, after QR OR Slow Cooker – Low 8 hrs, High 4 hrs. Before: 1 cup water. After: Shred chicken, add cilantro, 1/2 cup yogurt, 2 oz cream cheese, lime juice.

Almond Crusted Chicken

INGREDIENTS TO FREEZE:

• 1.5 lbs chicken breasts (3 large) or tenderloins, boneless & skinless
• 1 1/4 cups ground almonds (almond flour or almond meal)
• 1 tbsp garlic or onion powder/granules
• 1 tsp oregano or basil, dried
• 3/4 tsp salt
• 1/8 tsp ground black pepper
• 2 large eggs

• HOW TO FREEZE: Cut chicken into 1/2 inch thick strips lengthwise and pound to make tender. Dip each strip into an egg mixture, then coat completely in almond, garlic powder, oregano, salt and pepper mixture. Freeze coated but uncooked fingers on a baking sheet for a few hours, then transfer to a Ziplock bag and freeze for up to 3 months.
• OVEN: Bake from frozen at 450 degrees F for 30-35 minutes, turning once.

CONTAINER LABEL

Bake frozen for 30-35 mins at 450 F.

Ground Turkey Tacos

INGREDIENTS TO FREEZE:

• 1 lb ground turkey, 93% lean
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp taco seasoning, low sodium
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin ground
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• Ground black pepper, to taste
• 3 oz tomato paste, low sodium
• 1 tsp any sugar (I used maple syrup)

INGREDIENTS TO FINISH & SERVE:

• 2 tbsp cornstarch
• 10 corn or whole wheat flour tortillas
• Avocado, tomatoes, lettuce, cotija cheese, red onion and lime

• BEFORE FREEZING (SLOW COOKER): Preheat medium skillet on low – medium heat and add 1 tbsp olive oil. Add onion, garlic, taco seasoning, onion powder, garlic powder, cumin, smoked paprika, cayenne pepper, salt and pepper, and saute for 3 minutes, stirring occasionally. Add ground turkey and saute for 5 minutes, stirring and breaking into small pieces with spatula often. Transfer to the bag with other ingredients to freeze, and swoosh things around to mix tomato paste with turkey to prevent burning.
• BEFORE COOKING: Add Slow Cooker – 1 1/4 cups, Instant Pot – 1/2 cup low sodium chicken broth or vegetable broth.
• INSTANT POT: Cook from frozen on High pressure for 12 minutes. Quick release.
• SLOW COOKER: Cook from frozen for 3 hours on High or 6 hours on Low.
• AFTER COOKING: Whisk 2 tbsp cold water with 2 tbsp cornstarch and add to Slow Cooker/Instant Pot. Press High heat or Saute, stir and cook (covered in slow cooker) until taco meat has thickened.

CONTAINER LABEL

Instant Pot – 12 mins, QR OR Slow Cooker – Low 6 hrs, High 3 hrs. Before: Slow Cooker – 1 1/4 cups, Instant Pot – 1/2 cup broth. After: 2 tbsp cornstarch +2 tbsp cold water, cook to thicken.

Instant Pot Rice and Beans

INGREDIENTS TO FREEZE:

• 2 cups brown rice, rinsed
• 1 cup dried black beans, rinsed
• 1 large onion, chopped
• 1 1/2 tbsp cumin
• 1 tbsp garlic powder
• 2 tsp chili powder
• 1 1/4 tsp salt
• 28 oz can diced tomatoes, low sodium

INGREDIENTS TO FINISH & SERVE:

• 1 bunch cilantro, chopped
• Hot sauce, optional

• BEFORE COOKING: Add Slow Cooker – 2 cups, Instant Pot – 4 cups water or low sodium broth.
• INSTANT POT: Cook from frozen on High pressure for 22 minutes. Quick release.
• SLOW COOKER: Use 2 X 14 oz cans of beans (rinsed & drained) instead of dried. Cook from frozen for 4-5 hours on Low. Check after 4 hours, stir and if needed add 1/4 cup of water more.
• AFTER COOKING: Add cilantro. Stir and serve hot.

CONTAINER LABEL

Instant Pot – 22 mins, QR OR Slow Cooker – Low 4-5 hrs. Before: Slow Cooker – 2 cups, Instant Pot – 4 cups. After: Add cilantro.

Healthy Freezer Meal Prep #4

Chicken Burritos

ADD TO COOK IN INSTANT POT:

• 1 1/2 cups brown rice, rinsed & drained
• 1 cup dried black beans, rinsed & drained
• 2-3 large chicken breasts, boneless & skinless
• 2 tbsp taco seasoning, low sodium
• 1 tbsp cumin
• 1 tbsp garlic powder
• 1 tsp salt
• 3 cups water or low sodium broth

INGREDIENTS TO WRAP:

• 1 cup salsa
• 2 cups corn, frozen or cooked
• 1 bunch cilantro, chopped
• 1 bunch green onion, chopped
• 12 oz any soft cheese, shredded
• 2 cups green or red cabbage, thinly shredded
• 17 large whole wheat tortillas

• TO COOK IN INSTANT POT: Add all Ingredients to Cook and Cook on High pressure for 20 minutes with Quick Release after.
• STOVETOP: This recipe is not meant for a slow cooker. For stovetop version, please check original chicken burrito recipe.
• AFTER COOKING: Shred chicken using 2 forks right in the pressure cooker and add remaining Ingredients to Finish (except tortillas).
• TO WRAP & FREEZE: Tear 17 sheets of aluminum foil. 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. Freeze for up to 3 months. 
• TO REHEAT: Thaw overnight in the fridge. Bake at 450 F degrees for 20-25 minutes or broil for 10-15 minutes. You can also warm burritos up in a microwave without tin foil – 2-5 minutes.

CONTAINER LABEL

Bake at 450 F – 20-25 mins, broil for 10-15 mins, microwave no foil – 2-5 mins.

Ground Turkey Pasta Bake

INGREDIENTS TO ASSEMBLE AND FREEZE:

• 1 lb ground turkey, extra lean
• 3 cups (10 oz) whole wheat penne/fusilli pasta, uncooked
• 4 – 5 cups kale stems, removed & chopped
• 1 large onion, finely chopped
• 4 large garlic cloves, minced
• 1 tbsp olive oil, extra virgin
• 1 tbsp oregano, dried
• 1 tsp rosemary, dried
• 1 tsp basil, dried
• Pinch of red pepper flakes
• 1/2 tsp salt
• Ground black pepper, to taste
• 28 oz tomato sauce, low sodium
• 1 tbsp honey or maple syrup
• 1 tbsp balsamic vinegar
• 1 cup pasta water
• 2 cups 6 oz mozzarella cheese, shredded & divided
• 1/3 cup Italian parsley, chopped
• Cooking spray

• TO ASSEMBLE: Cook pasta in a pot. In a skillet, saute onion and garlic 3 minutes, stirring occasionally. Saute oregano, rosemary, basil, pinch of red pepper flakes, salt and pepper for 30 seconds, stirring a few times. Add ground turkey and cook for another 5-7 minutes, breaking meat into pieces and stirring occasionally. Add tomato sauce, honey, balsamic vinegar and pasta water. Stir, bring to a boil and simmer for 2 minutes. Add kale and stir to combine. Now add cooked pasta and stir to combine more.
• TO WRAP & FREEZE: Transfer half of the mixture in previously prepared baking dish and sprinkle with 1 cup cheese. Add remaining pasta meat mixture and sprinkle with remaining 1 cup cheese. Wrap tightly with plastic and aluminum foil on top.
• TO COOK: When ready to eat, remove from the freezer and warm up on a counter for 30 minutes to prevent dish from shattering in the oven. Bake from frozen in preheated 350 degrees F oven for 40 minutes.

CONTAINER LABEL

Counter – 30 mins, bake frozen at 350 F – 40 mins.

Healthy Black Bean Burgers

INGREDIENTS TO FREEZE:

• 1 cup white or brown rice, cooked (measured after)
• 2 x 14 oz cans low sodium black beans, drained & rinsed
• 2 large eggs 
• 3/4 cup grated zucchini, liquid squeezed out (measured after)
• 1 medium onion, minced or pureed
• 2 large garlic cloves, minced or grated
• 1 cup oat flour for GF version or whole grain breadcrumbs
• 1 1/4 tsp salt
• 1 tsp cumin
• 1 tsp chili pepper in adobo sauce, minced

• TO ASSEMBLE: Cook rice as per package instructions. In the meanwhile, in a large bowl, add beans and mash with a masher until coarse puree with some bean chunks forms. Add eggs, zucchini, onion, garlic, oat flour, salt, cumin, pepper in adobo, and mix with spatula very well.
• TO FREEZE: Scoop 1/2 cup for smaller or 3/4 cup mixture for larger burgers and form into a patty. Lay patties on a baking sheet lined with parchment paper, freeze completely and transfer to a large Ziploc bag.
• TO COOK: Cook from frozen on preheated large non-stick ceramic or well-seasoned cast iron skillet on low – medium heat with 1-2 tbsp of oil, for 7-9 minutes per side.

CONTAINER LABEL

Pan fry frozen with oil – 7-9 mins/side.

Turkey Chili

INGREDIENTS TO FREEZE:

• 1 lb ground turkey
• 1 large onion, diced
• 3 large garlic cloves, minced
• 1 bell pepper, diced
• 1 1/2 cups corn, canned or frozen
• 14 oz can low sodium red kidney beans, rinsed and drained
• 14 oz can low sodium cannellini or navy beans, rinsed and drained
• 14 oz can low sodium pinto beans or black eyed peas, rinsed and drained
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp oregano, dried
• 1/2 tsp paprika
• 3/4 tsp salt
• 28 oz can diced tomatoes, low sodium
• 6 oz can tomato paste, low sodium

INGREDIENTS TO SERVE:

• Green onion cilantro, cheese, plain yogurt (for toppings)

• BEFORE FREEZING: Cook ground turkey until small pieces for 5 minutes, stirring constantly. Transfer to a Ziploc bag with other ingredients (for Instant Pot add tomato products right after meat).
• BEFORE COOKING: Add 1 cup water or low sodium broth.
• INSTANT POT: Cook from frozen on High pressure for 20 minutes. Quick release.
• SLOW COOKER: Cook from frozen for 4 hours on High or 8 hours on Low.

CONTAINER LABEL

Instant Pot – 20 mins, QR OR Slow Cooker – Low 8 hrs, High 4 hrs. Before: 1 cup water/broth.

Quinoa Falafel

INGREDIENTS TO FREEZE:

• 2 cups quinoa, dry
• 2 14 oz cans low sodium chickpeas, drained & rinsed
• 1 medium onion, coarsely chopped
• 8 garlic cloves, large
• 2 cups parsley, packed
• 4 tsp cumin, ground
• 2 tsp coriander, ground
• 4 tbsp sesame oil
• 2 tbsp cornstarch
• 3 tsp salt
• 1/2 cup water

INGREDIENTS TO FINISH & SERVE:

Tahini sauce:

• 1 cup tahini
• 1 cup water
• 2 lemons, juice of
• 1 garlic clove, large
• 1 tsp salt

• 14 whole wheat pitas for serving
• 1 long English cucumber, thinly sliced for serving
• 3 tomatoes, thinly sliced for serving

• TO ASSEMBLE: Cook quinoa as per package instructions. In the meanwhile, in a large food processor, add chickpeas, onion, garlic, parsley, cumin, coriander, sesame oil, cornstarch, salt, water and blend until semi-smooth. In a large bowl, combine cooked quinoa and blended mixture, mix with spatula very well.
• TO FREEZE: Using small scoop, scoop falafel mixture, packing it tightly, roll into golf size balls (helps to dip hands in water in between) and place on prepared baking sheets about 1 inch apart. Freeze completely and transfer balls to a large Ziploc bag.
• TO COOK: Spray with cooking spray, bake from frozen in 450 F degrees oven for 35 minutes or until golden brown and crispy, turning once.

CONTAINER LABEL

Spray before baking, bake frozen at 450 F for 35 mins, turn once.

This healthy freezer meals post started with just 5 recipes 3 years ago and now it grew to 20. Everyone loves them! So, if you have any suggestions, ideas or comments, please drop them below in the Comments section. We read and respond to all.

Happy healthy freezer meals prepping, everyone!

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20 Easy Healthy Freezer Meals: Lentil Soup

Meal prep 5, 10, 15 or 20 Healthy Freezer Meals with a grocery list and how-to video. It takes 2 hours, most recipes need no pre-cooking, and after you just cook your freezer meal in Instant Pot or slow cooker.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 2 hours hours

Cook Time 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 20 freezer meals

Calories 85kcal

Author Olena Osipov

Equipment

• Silicone bags
• Glass container

Ingredients

Ingredients to freeze:

• 1 medium onion chopped
• 2 large carrots chopped
• 2 small celery chopped
• 2 cups green lentils rinsed & drained
• 1 1/2 tsp cumin
• 1 1/2 tsp oregano
• 1 tsp salt
• Ground black pepper to taste
• 2 bay leaves
• 28 oz can diced or crushed tomatoes low sodium

Ingredients to finish and serve:

• 11 oz box of spinach fresh or frozen
• 1 large garlic clove grated
• Parmesan cheese for serving

US Customary – Metric

Instructions

• Before cooking: Add 2 bouillon cubes + 10 cups water or 10 cups low sodium veggie stock.
• Instant Pot: Cook from frozen for 20 minutes with Quick Release.
• Slow Cooker: Cook from frozen on Low for 10 hours or on High for 5 hours.
• After cooking: Add spinach and garlic. Stir and serve hot garnished with Parmesan cheese.

Video

Notes

Container label: Instant Pot – 20 mins, QR OR Slow Cooker – Low 10 hrs, High 5 hrs. Before – 10 cups broth. After – 1 box spinach and 1 grated garlic.

Nutrition

Calories: 85kcal | Carbohydrates: 15g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 145mg | Fiber: 7g | Sugar: 2g

The post 20 Easy Healthy Freezer Meals (Instant Pot or Crock Pot) appeared first on iFoodReal.com.

Instant Pot Frozen Chicken is rotisserie whole chicken cooked without thawing. Pressure cooking frozen chicken in Instant Pot requires only 5 minutes of prep and it comes out super juicy!

If you have fresh chicken, check out this Instant Pot whole chicken recipe. Got chicken breasts? You can make frozen chicken breasts in Instant Pot, air fryer frozen chicken breast or fresh Instant Pot chicken breast.

So, can you cook frozen chicken in Instant Pot? Absolutely! Out of all Instant Pot recipes on my website, pressure cooking frozen chicken in Instant Pot is the most popular one in our house!

Instant Pot frozen chicken is my husband’s Alex favorite Instant Pot recipe to make because it is so darn easy! It is “embarrassing” how easy it is, actually!

I think being able to cook meat from frozen is one of best features of Instant Pot! And it’s one of the best Instant Pot recipes for beginners to master.

Why Cook Frozen Chicken in Instant Pot?

• It’s easy: Instant Pot frozen chicken takes 5 minutes of prep. Not to mention it’s made with all staple ingredients.
• Much healthier than rotisserie: I don’t know about you but where I live organic rotisserie chicken is hard to come by or costs a lot. Also by using simple spices you skip on MSG and loads of sodium.
• It’s so darn convenient: My freezer is always stocked with 2-4 organic whole chickens from Costco. Rotisserie chicken guaranteed any time you feel like one. Imagine putting whole frozen chicken in Instant Pot and having tasty chicken in an hour-ish.
• It’s delish: Even chicken breast comes out juicy, tender and flavorful, and you can crisp up the skin, yes!

Because chicken is affordable and relatively healthy meat, we cook it a lot.

Ingredients for Instant Pot Frozen Chicken

Pressure cooking frozen chicken requires basic and simple ingredients, but you will be amazed at the mouthwatering taste and aromas of this chicken!

• Chicken: Frozen whole chicken, about 3 – 6 pounds or more, depending on the size of pressure cooker you have.
• Oil: Any mild tasting oil like olive oil, avocado oil or grapeseed oil.
• Smoked paprika: Gives lots of flavor and “roasted” look.
• Garlic powder: Dried powder will stick to frozen chicken better than fresh grated garlic.
• Dried oregano: Any dried herb like basil, crushed rosemary, or Italian seasoning blend can be substituted.
• Salt and pepper: To bring out flavors in all ingredients.

How to Cook Frozen Chicken in Instant Pot

Here is how to cook frozen chicken in Instant Pot in step-by-step with photos. Full recipe card is located below.

Once your chicken is prepped, just let the magic of the Instant Pot do the rest!

Rinse chicken: Place whole chicken in a sink, rinse with cold water and pat dry with paper towel. Keep the twine on the legs to prevent chicken from falling apart. It will be hard to remove anyways.

You need to rinse chicken, so oil and spices stick to it.

Rub chicken with oil: Place chicken on a plate or right inside the Instant Pot and rub evenly with oil. Your fingers will get cold quickly, washing with warm soapy water immediately helps.

Sprinkle chicken with spices: Place bird chicken breast side down and sprinkle with spices in the following order – salt, pepper, garlic powder, smoked paprika and oregano. It helps more ground spices stick first.

Transfer chicken onto a plate.

Add frozen chicken to Instant Pot: Add trivet and 1 cup cold water to your Instant Pot. Place frozen chicken in Instant Pot breasts side up, close the lid and set valve to Sealing position.

Cook: Cook Instant Pot frozen chicken on High pressure as per cooking times chart below. It largely depends on the size of your chicken.

Let pressure release naturally: Super important step is to allow the pressure to come down on its own until the pin drops because chicken keeps cooking with residual heat. Learn more about Natural Pressure Release.

How Long to Cook Frozen Chicken in an Instant Pot?

Time for pressure cooking frozen chicken in Instant Pot varies based on the size of your chicken AND Instant Pot.

Why? Because larger size Instant Pot has larger volume (area) for more pressure to build up. Thus, it takes longer to bring pressure down. Therefore, 8 quart pressure cooker keeps cooking chicken while bringing down pressure for 40 minutes vs. 6 quart pressure cooker that takes only 15 minutes.

For 6 quart Instant Pot:

• 3 pounds whole chicken – 50 minutes.
• 4 pounds whole chicken – 60 minutes.
• 5 pounds whole chicken – 70 minutes.

For 8 quart Instant Pot:

• 4 pounds whole chicken – 40 minutes.
• 5 pounds whole chicken – 50 minutes.
• 6 pounds whole chicken – 60 minutes.

For 3 quart Instant Pot: Honest disclosure is that I do not have this Instant Pot size. However, in comments below I gave reader Miranda a suggestion to cook the whole bird for 17 minutes per pound with Natural Release and she said it came out perfect! 

For 10 quart Instant Pot: I never used one but logically since its capacity is even bigger than 8 quart, I would reduce cook time by 10 mins less for each size of chicken that is listed for 8 quart. Just like the difference between 6 and 8 quart.

Tips for Best Results

Here are my top tips for the best Instant Pot frozen chicken recipe results!

• If your chicken has giblets: You can cook frozen chicken with giblets inside and remove them after cooking. Most giblets are in a paper bag (I haven’t seen them in plastic bag for a while). If you buy fresh whole chicken, you can remove giblets before freezing. If you find out after cooking giblets were in the plastic, it is best to discard the chicken. That’s why, I recommend to use familiar to you brand of chicken for this recipe.
• Leave Keep Warm on before cooking: By default, every Instant Pot has Keep Warm function on at all times unless you press Cancel before selecting cook time. It is indicated by L0:00 display. What it means is that, for example in the photo above, my chicken has finished cooking 56 minutes ago. It is super helpful info since we do not sit and watch pressure cooker cooking and Natural release is a must with frozen chicken in Instant Pot!
• Don’t do quick Release: Please do not vent pressure by turning valve to Venting and come back and tell me your chicken was raw. Your Instant Pot needs to bring pressure down on its own during which time meat keeps cooking with residual heat. Do not follow the Quick Release, turning Sealing valve to Venting position if pressure pin is still up.
• To get crispy skin: Carefully transfer cooked chicken in Instant Pot onto baking sheet and broil for a few minutes to crisp up the skin. If you have an air fryer lid, just pop it on top – even easier!!!

FAQs

What To Do With Chicken Broth at the Bottom?

After pressure cooking frozen chicken, you will end up with delicious juices at the bottom of the pot. It’s golden liquid! Make any soup recipe with it or try it in borscht recipe! Refrigerate chicken broth until ready to cook. You can also save the bones and make more Instant Pot chicken broth with it, possibly combining with raw chicken, leftover cooking liquid and more water.

This is basically how I cook Instant Pot chicken noodle soup. Keep flavorful broth at the bottom of the pot, throw back in the bones and leftover chicken meat, then add desired amount of water. Pressure cook on High for 1-2 hours. Add frozen vegetables and pasta, close the lid and let soup cook with residual heat another 5-10 minutes. Season to taste.

What Do I Serve Instant Pot Frozen Chicken with?

To serve Instant Pot frozen chicken, treat it like rotisseries chicken. Here are a few ideas:

• Mashed potatoes: Serve however you would serve a rotisserie chicken with healthy mashed potatoes or cauliflower mashed potatoes.
• Salad: This time I served chicken with southwest quinoa salad. Instant Pot potato salad would be great too!
• Bread: We also like to buy a whole grain baguette for a side and serve with Ukrainian cucumber and tomato salad. Quick, healthy and easy.

How to Store

For meal prep, transform chicken into Instant Pot shredded chicken and use throughout the week. Make healthy chicken salad or chicken tostadas. Perfect for busy weeknights!

To store Instant Pot frozen chicken leftovers, refrigerate in an airtight container for up to 5 days.

To freeze: Fully cook, cool completely and freeze in an airtight container or resealable freezer bags for up to 3 months. Thaw in the fridge overnight.

More Instant Pot Frozen Recipes

• Instant Pot frozen ground beef
• Instant Pot stir fry
• Instant Pot chicken and rice

More Instant Pot Chicken Recipes to Try

• Instant Pot chicken and potatoes
• Instant Pot butter chicken
• Instant Pot white chicken chili
• Instant Pot chicken alfredo
• Instant Pot chicken tacos

Looking for more dinner ideas? Check out my most popular collection of 45 healthy Instant Pot recipes.

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How to Cook Frozen Chicken in Instant Pot

Instant Pot Frozen Chicken is rotisserie whole chicken cooked without thawing. Pressure cooking frozen chicken requires only 5 minutes of prep and it comes out super juicy! 

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Pressure Up & Down Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings

Calories 318kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 4 – 4.5 lbs whole frozen chicken
• 1 1/2 tsp salt
• Ground black pepper to taste
• 2 tsp garlic powder
• 2 tsp smoked paprika
• 2 tsp oregano dried
• Any mild oil
• 1 cup cold water

US Customary – Metric

Instructions

• Rinse frozen whole chicken with cold water and pat dry with paper towel. Drizzle with a bit of oil and using your hands rub it all over chicken. This step will ensure proper “sticking” of spices to frozen chicken.
• Place frozen chicken in Instant Pot breasts side down. Sprinkle half of each spice evenly on one side of chicken in the following order: salt, pepper, garlic powder, smoked paprika and oregano.
• Carefully flip the chicken (we don’t want to disturb the spices) and season the other half with remaining spices (might seem like a lot but trust me). Holding onto the sides transfer chicken onto a large plate.
• To the Instant Pot, add water and trivet (steam rack with handles is more convenient if you have one). Place whole chicken inside IP breasts side up, close the lid, set pressure vent to Sealing and press Pressure Cook on High Pressure or Manual (this IP cooks only on High):

For 6 quart Instant Pot:

• 3 lbs whole chicken – 50 minutes.
• 4 lbs whole chicken – 60 minutes.
• 5 lbs whole chicken – 70 minutes.

For 8 quart Instant Pot:

• 4 lbs whole chicken – 40 minutes.
• 5 lbs whole chicken – 50 minutes.
• 6 lbs whole chicken – 60 minutes.
• Display will say ON, Instant Pot will take about 15 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 your chicken is ready, Instant Pot will beep, display will say OFF and now it needs to bring pressure down on its own before you can open it, which will be indicated by a dropped down float valve. It is called Natural Release. 8 quart will take about 40 minutes and 6 quart – 15-20 minutes. Do not do Quick Release (turning sealing valve to Venting position). Wait for a pin to drop down on its own.
• Open the lid and you will have the juiciest and most flavorful chicken ever. Serve however you like, shred for meal rep, freeze for later, save bones for bone broth. Oh, and that flavorful broth at the bottom makes amazing soup the next day (don’t throw away!). So many options, it’s crazy!

Video

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze for up to 3 months. Thaw in a fridge or on a counter.
• If your chicken has giblets: If giblets are in paper bag you can with them inside and remove after cooking. Or remove giblets before freezing. 
• Fresh whole chicken: It requires twice less cook time than frozen. Use this Instant Pot whole chicken recipe.
• 3 quart IP: Cook the whole bird for 17 minutes/lb with Natural Release.
• 10 quart IP: Reduce cook time by 10 mins less for each size of chicken that is listed for 8 quart.

Nutrition

Calories: 318kcal | Carbohydrates: 1g | Protein: 27g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 109mg | Sodium: 686mg | Fiber: 1g | Sugar: 1g

The post Instant Pot Whole Frozen Chicken appeared first on iFoodReal.com.

Make chicken tacos in Instant Pot in 30 minutes! Perfectly juicy, tender and flavorful Instant Pot Shredded Chicken Tacos are made with only 3 ingredients!

Serve Instant Pot chicken tacos with Instant Pot refried beans for a restaurant quality meal at home.

Why Use Instant Pot for Tacos?

Instant Pot shredded chicken tacos are one of my favorite healthy Instant Pot recipes to make on a busy weeknight.

While we sure love our shrimp tacos, ground chicken tacos and chicken street tacos recipe, making chicken tacos in Instant Pot is the easiest method I use most often on busy weeknights.

• Quick and easy which means it’s perfect for quick dinner.
• Can use fresh or frozen chicken with only a difference of a few minutes of cook time.
• Instant Pot is hands off cooking method.
• Versatile in that you can use leftover shredded chicken for so many other dishes including healthy chicken tortilla soup.
• Kid-friendly because what kid doesn’t love tacos?!

Ingredients for Instant Pot Shredded Chicken Tacos

To make Instant Pot shredded chicken tacos recipe you will need just 3 simple ingredients plus tortillas and your favorite toppings. Crazy easy recipe!

• Chicken: Boneless skinless chicken breasts or boneless skinless chicken thighs will work. Both will shred nicely. Chicken thighs are dark meat, have more fat and turn out more juicy. Although chicken breast in Instant Pot comes out far from dry.
• Salsa: Salsa is the secret ingredient to cook chicken in to permeate a lot of flavor in a short amount of time.
• Taco seasoning: Low sodium homemade taco seasoning adds even more flavor without the extra sodium to chicken tacos in Instant Pot. Otherwise, you will need a lot of salsa. You can also use store-bought taco seasoning.
• Fixings: Literally anything you like and have in the fridge.
• Tortillas: Corn tortillas are gluten-free and add more authentic taco flavor. My family loves flour tortillas because they fit more and hold together better.

How to Make Instant Pot Shredded Chicken Tacos

Making shredded chicken tacos in Instant Pot is hands down the easiest way to cook chicken. Toss in your fresh or frozen chicken, add in your taco seasoning and salsa, then set it and forget it!

• Combine ingredients: To the bottom of Instant Pot, add chicken breasts, sprinkle them with taco seasoning, and then add salsa on top of the chicken. No water or chicken broth. Chicken and salsa will release enough water to build up pressure. No burn, I promise!
• Pressure cook: Pressure cook chicken in Instant Pot for 15 minutes for fresh chicken and 18 minutes if using frozen chicken.
• Wait 5 minutes: After Instant Pot has finished cooking, wait 5 minutes and then release pressure using quick release method.
• Shred the chicken and rehydrate: In a large bowl, add cooked chicken breasts and shred with 2 forks. Add 1/2 cup cooking liquid from Instant Pot and stir.
• Assemble the Instant Pot shredded chicken tacos.

Can I Make These Chicken Tacos in Slow Cooker?

No Instant Pot? No problem!

If you don’t have Instant Pot, you can make these pressure cooker chicken tacos in your crockpot. Simply add chicken breasts, taco seasonings and salsa to a large slow cooker and cook for 6 hours on Low heat. No water or chicken broth is necessary.

Then shred and enjoy!

Tips for Best Results

Here are my top tips for the best Instant Pot chicken tacos from the first try!

• Frozen chicken: You can use frozen chicken breasts or frozen chicken thighs. Just make sure pieces are separated, otherwise chicken won’t cook through where meat is touching. Cooking time will be 18 minutes and the Instant Pot will take a bit longer to come to pressure.
• To separate frozen chicken quickly: Place frozen chicken in a large bowl with warm water for 5-10 minutes, then try to detach. More time might be necessary.
• To double the recipe: Double all Instant Pot shredded chicken tacos recipe ingredients and keep the same cook time.
• Instant Pot size: You can make pulled chicken tacos in Instant Pot using any size or brand of electric pressure cooker, including 3 quart Instant Pot.
• Spicy Instant Pot chicken tacos: If you want your Instant Pot shredded chicken tacos come out a little more spicy, use hot salsa or sprinkle in extra chili powder.
• Chicken broth: Although your chicken will cook nicely with just the salsa, you’re more than welcome to add a cup of chicken broth or even a bit of orange juice or pineapple juice for additional flavor.

What Are the Best Toppings for Instant Pot Chicken Tacos?

The best toppings for Instant Pot shredded chicken tacos are your favorite taco toppings, the ones you have on hand or are easiest for quick Taco Night or Taco Tuesday.

Here are a few of my ideas and recommendations:

• Shredded romaine lettuce or iceberg lettuce.
• Thinly shredded green cabbage or a red cabbage.
• We love my healthy coleslaw on any tacos!
• Serve Instant Pot pulled chicken tacos with a side of Instant Pot corn on the cob, guacamole and Instant Pot refried beans.
• Diced avocado, tomatoes, red onion and lime.
• Fruity salsa like mango salsa or pineapple jalapeno salsa.
• Shredded Mexican cheese or crumbled cotija cheese or feta cheese.
• Diced jalapeno for added heat.

Serving a crowd? Get this, no matter how many pieces of chicken breast you toss in there, the cooking time remains the for this Instant Pot chicken tacos recipe!

Preparing for a game day party, potluck, or backyard BBQ has never been easier. It’s one of my favorite summer Instant Pot recipes!

Keep the Instant Pot warm, set out tortillas, toppings, and bowls of shredded cheese, sour cream, guacamole, and extra salsa and have everyone serve themselves.

How to Store Leftovers

Any leftover Instant Pot chicken taco meat will keep in the fridge in an airtight container for up to 4 days. Without, the toppings, of course! This means that you can cook shredded chicken tacos in Instant Pot well in advance and heat it up just before you’re ready to serve.

You can also reheat the salsa chicken right in Instant Pot. Press Saute, add chicken taco meat a bit of reserved cooking sauce or chicken stock, cook until hot, then switch Instant Pot to Warm setting. Perfect for serving a crowd or going back for seconds family members.

FAQs

More Taco Recipes to Try

• Bang bang shrimp tacos
• Ground turkey tacos
• Ground beef tacos
• Fish tacos recipe
• Carne asada tacos

More Instant Pot Recipes to Try

• Instant Pot chicken tortilla soup
• Instant Pot pulled chicken
• Instant Pot white chicken chili
• Instant Pot rice and beans
• Instant Pot carnitas
• Chicken burritos

Be sure to browse our favorite healthy Instant Pot recipes!

Print

Instant Pot Chicken Tacos

Make chicken tacos in Instant Pot in 30 minutes! Juicy, tender and flavorful Instant Pot Shredded Chicken Tacos with only 3 ingredients!

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 2 minutes minutes

Cook Time 15 minutes minutes

Pressure Up & Down Time 13 minutes minutes

Total Time 30 minutes minutes

Servings 12 tacos

Calories 140kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 2 pounds boneless skinless chicken breasts or chicken thighs
• 1 tablespoon taco seasoning low sodium
• 1 cup salsa mild, medium or hot
• 10-14 small corn tortillas or flour tortillas
• Guacamole, pico de gallo, sour cream, lettuce, cheese, cabbage or any of your favorite toppings

US Customary – Metric

Instructions

• To any size Instant Pot, add chicken breasts, sprinkle with taco seasoning and add salsa on top.
• Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual button for 15 minutes for fresh chicken breasts or 18 minutes for frozen chicken.
• After wait 5 minutes and release remaining pressure by turning valve to Venting position.
• Remove chicken breasts into a large bowl and shred with 2 forks. Add 1/2 cup cooking liquid from the Instant Pot and mix.
• Warm up tortillas on a hot skillet or directly on the gas stove for 1 minute or so per side. Assemble Instant Pot chicken tacos with your favorite toppings.

Video

Notes

• Store: Refrigerate leftover shredded chicken (without toppings) in an airtight container for up to 4 days.
• Make sure frozen chicken pieces are separated before cooking.
• You can double or triple the recipe and keep the same cook time.
• Fresh salsa should work as well.

Nutrition

Serving: 2tacos | Calories: 140kcal | Carbohydrates: 11g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 258mg | Fiber: 2g | Sugar: 1g

The post Instant Pot Shredded Chicken Tacos appeared first on iFoodReal.com.

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

If you love burritos but don’t feel like rolling, make this chicken burrito skillet or Mexican chicken and rice.

We are huge fans of chicken quesadillas and chicken tostadas but the problem is they are not the best for meal prep.

This recipe yields 17 large chicken burritos. We freeze them for healthy lunches to reduce deli meat consumption, and for easy healthy dinners. We pack them on the road. My kids are obsessed with this healthy chicken burrito recipe.

And so are their and our friends who tried them. Better than Chipotle’s!

Ingredients for Chicken Burrito Recipe

To make this chicken burrito recipe you will need just a handful of simple ingredients.

• Brown rice: Unfortunately, white rice requires different cooking time and amount of liquid than cooked brown rice in Instant Pot. But if you are making chicken burritos on a stovetop, you can use white rice. Use the ratio of liquid indicated on the package.
• Black beans: For Instant Pot version, only dried beans you can use are black beans, black eyed peas, small navy beans or pinto beans. When I make black beans in Instant Pot, they take 12 minutes. All other beans cook much longer.
• Chicken breasts: I use fresh or frozen boneless skinless chicken breasts. If you have cooked Instant Pot shredded chicken breast, add it to the mixture after.
• Salsa: Use salsa with a spice level you like. To add more healthy fats use salsa guacamole.
• Corn: Frozen or canned corn works.
• Cheese: Use any soft cheese that you can shred. It melts better and is healthier without extra preservatives found in store-bought shredded cheese. This time I added a bit of smoked gouda. It was the bomb dot com!
• Chicken burrito seasoning: Low sodium taco seasoning, cumin, garlic powder and salt.
• Chicken broth: You can use homemade chicken broth or Instant Pot chicken broth, bouillon cube diluted with water or chicken broth from a carton.
• Veggies: Cilantro, green onion and cabbage instead of lettuce if making chicken burritos for meal prep. For enjoying chicken burrito recipe right away, you can add any veggies.
• Tortillas: I used 10 inch wide whole wheat tortillas. For best experience, you have to use pliable and soft large flour tortillas. Do not use corn tortillas. Some gluten free tortillas are soft too.

How to Make Chicken Burritos on the Stove

Here is a quick overview how to make chicken burritos recipe on the stove.

• Cook rice and chicken: Cook rice with chicken and spices in the pot on the stovetop first. Add canned black beans that have been drained and rinsed.
• Chop herbs and veggies.
• Add canned beans: In a large bowl, shred chicken breasts. Add 2 x 15 ounces cans of rinsed and drained low sodium black beans, shredded chicken and remaining ingredients. Mix.

How to Make Chicken Burritos in Instant Pot

Your Instant Pot is meant for making a huge Instant Pot chicken burritos batch. Just like with Instant Pot rice and beans, you do not have to soak the beans and can cook rice, black beans and chicken at same time.

• Cook the filling: Add all ingredients including dried black beans (no soaking) to the pressure cooker and cook for 20 minutes on high pressure. Do Quick Release.
• Chop herbs and veggies: While rice is cooking, chop cilantro, cabbage, green onion and shred cheese. Get salsa and corn ready. Tear 17 foil sheets.
• Mix: Shred chicken and combine all ingredients in Instant Pot.

How to Wrap Chicken Burritos

Here are a few tips when it comes to wrapping this chicken burrito recipe.

• Set up wrapping station with 17 torn foil sheets, tortillas, chicken burrito filling, toppings and cheese.
• Place tortilla on top of foil. Add 3/4 cup of chicken mixture below the center and close to the edge near you. Top with a bit of shredded cabbage and cheese.
• Fold up the bottom to almost cover the chicken burrito filling. Then fold up edges.
• Roll up tightly. Roll again in foil.

Tips for Best Results

Here are my top tips for the best chicken burritos in the world!

• Veggies variations: Do not use high water content vegetables like tomato, avocado and lettuce. They do not freeze well and make chicken burritos soggy. Pan fry ingredients like bell pepper, onion and zucchini before adding to a filling.
• Cutting recipe in half for Instant Pot: Sure, you can do so but keep same cooking time.
• Types of rice you can use: For stovetop chicken burritos you can use any rice which package indicates cook time of 30 minutes and more. To my knowledge it would be red rice, black rice, purple rice and yellow rice. Wild rice might have to be soaked however wild rice blend will work.
• Using white rice: I have not tested it but I think this chicken burrito recipe will work with white rice. Just follow the recipe and cook everything in a pot for at least 15 minutes and go from there.
• Chicken thighs: You can also use boneless skinless chicken thighs. Cook time remains the same, just your chicken burritos will be more flavorful and fatty.

How to Store, Freeze and Reheat Chicken Burritos

Here are my top tips how to freeze and reheat this chicken burrito recipe. It is perfect for meal prep!

• If frozen, always thaw chicken burritos overnight in the fridge.
• Bake at 450 degrees F for 20-25 minutes. It takes a while for baked chicken burritos to get warmed through and cheese to melt. I was surprised as well.
• That’s why I like to broil chicken burritos for 10-15 minutes.
• You can also warm up burritos in a microwave without tin foil. Keep your eye on it as ovens vary. I would start with 2 minutes.

Check out my full list of 20 freezer meals. I’m obsessed!

FAQs

More Mexican Recipes

• Mexican chicken and rice
• Instant Pot shredded chicken tacos
• Tex Mex rice and beans
• Taco skillet
• Chipotle barbacoa

Print

Chicken Burrito Recipe

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.

Course Dinner

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 17 burritos

Calories 374kcal

Author Olena Osipov

Ingredients

Add to Cook in Instant Pot:

• 1 1/2 cups brown rice rinsed & drained
• 1 cup dried black beans rinsed & drained (skip if cooking on the stove)
• 2-3 large chicken breasts boneless & skinless
• 2 tbsp taco seasoning low sodium
• 1 tbsp cumin
• 1 tbsp garlic powder
• 1 tsp salt
• 3 cups water or low sodium broth

Add After:

• 2 x 15 oz cans of low sodium black beans rinsed and drained (only for stovetop)
• 1 cup salsa
• 2 cups corn frozen or cooked
• 1 bunch cilantro chopped
• 1 bunch green onion chopped
• 12 oz any soft cheese shredded
• 2 cups green or red cabbage thinly shredded
• 17 large whole wheat tortillas

US Customary – Metric

Instructions

Stovetop

• In a large pot, add brown rice, chicken breasts, taco seasoning, cumin, garlic powder, salt and chicken 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 burrito filling is ready.

Instant Pot

• In Instant Pot, add brown rice, black beans, chicken breasts, taco seasoning, cumin, garlic powder, salt and chicken broth or water. No need to stir.
• Close the lid, turn pressure vent to Sealing and press Pressure Cook on High or Manual 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.

How to Wrap Chicken Burritos

• 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 Reheat Chicken Burritos

• If frozen, thaw first overnight in the fridge.
• Bake at 450 F for 20-25 minutes. It takes a while for chicken burritos to get warmed through and cheese to melt. 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.

Video

Notes

• Store: Refrigerate chicken burritos for up to 2-3 days.
• Freeze: Up to 3 months. Reheat as per instructions in recipe card.
• Veggies variations: Do not use high water content like tomato, avocado and lettuce. They do not freeze well and make chicken and rice burrito soggy. Pan fry ingredients like bell pepper, onion and zucchini before adding to a burrito filling.
• Cutting recipe in half for Instant Pot: Sure, you can do so but keep same cooking time.

Nutrition

Serving: 1burrito | Calories: 374kcal | Carbohydrates: 44g | Protein: 19g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 692mg | Fiber: 5g | Sugar: 3g

The post Chicken Burrito Recipe appeared first on iFoodReal.com.

You will also love this chicken bruschetta!

This Instant Pot Italian chicken ended up being out of this world!

I use my electric pressure cooker to make more plain Instant Pot chicken breast and Instant Pot shredded chicken on a regular basis. However, a restaurant-quality meal with tender chicken breasts swimming in outrageously delicious sauce is my new favorite Instant Pot chicken breast recipe!

And there is a lot of creamy sauce to spoon over a bowl of spaghetti. Good news, it’s also lighter but so flavorful! This Italian chicken recipe is one of those meals when a pound of spaghetti and entire dish is gone in one evening between all my boys. Your whole family will love it just like mine did!

Ingredients and Notes

To make creamy Italian chicken in Instant Pot you will need a few simple ingredients. A list might seem long but in reality they all are fridge and pantry staples.

• Chicken breasts: 4 large boneless skinless chicken breasts, about 2 pounds.
• Italian seasoning: Store-bought spice blend or here is my homemade Italian seasoning recipe that I use.
• Milk: Whole milk for most creamy results. 2% milk is OK too but sauce will be less creamy.
• Chicken broth: Low sodium chicken stock. I like to use chicken base diluted with water.
• Cornstarch: To thicken the sauce. Arrowroot powder or tapioca will work as well.
• Tomato: Diced tomato added at the end for color and extra flavor. Roasted red peppers would work great too.
• Parmesan cheese: Freshly grated Parmesan and not from a shaker for more authentic Italian flavor.
• Fresh herbs: I used fresh basil but fresh parsley is a great addition too.
• Olive oil: Extra virgin olive oil to saute chicken breasts.
• Salt and pepper

How to Make Instant Pot Italian Chicken Breasts

Here is a quick overview how to make Instant Pot Italian chicken in a few simple steps.

All you have to do is sear the chicken breasts, pressure cook them and then thicken the sauce. It is such easy Instant Pot recipe and one of our favorites!

I use 6 quart or 8 quart Instant Pot.

• Preheat Instant Pot: Press Saute on your pressure cooker and let it preheat until display says Hot. In the meantime, let’s season the chicken.
• Season the chicken: Season chicken breasts evenly on both sides with salt, pepper and Italian seasoning.
• Sear chicken breasts: Add olive oil to the bottom of the pot and place as many chicken breasts as you can fit in a single layer and flip easily. Cook each chicken breast until golden brown on each side, 2 minutes per side. Work in batches. Transfer to a plate.
• Deglaze the pot: Add chicken broth and whisk it until all browned bits and spices are not sticking to the bottom of the pot. Press Cancel.

• Pressure cook chicken breasts: Place seared chicken breasts back in Instant Pot, close the lid and set valve to Sealing. Cook chicken for 8 minutes on high pressure, followed by 10 minutes natural release. After turn pressure valve to Venting to release remaining pressure.
• Thicken the sauce: Remove cooked chicken onto a plate and Press Saute setting again. Whisk in a cornstarch slurry followed by Parmesan cheese. Keep cooking until sauce has thickened. Turn off the heat.
• Season and garnish: Slice your juicy chicken breasts against the grain and return them to the pot. Top with diced tomato and fresh basil. There will be enough sauce to cover it all, so no need to spoon it on top of the chicken.

Tips for Best Results

• Frozen chicken breasts: You can use frozen chicken breasts, just make sure they are separated and add 5 minutes to cook time. Also note that you won’t be able to sear them which might result in a little bit less flavor but still good. Just add them seasoned on both sides to Instant Pot and cook.
• Bone-in chicken breasts: Add 3 minutes to cooking time.
• Chicken thighs: Instant Pot creamy chicken can be made with boneless skinless chicken thighs. Same cook time. For bone-in chicken thighs, add extra 3 minutes of pressure cooking.
• Dairy-free: You can use almond milk or any of your favorite dairy-free milk. Keep in mind the sauce will be less creamy and also you will have to find dairy-free Parmesan cheese at the grocery store.
• Heavy cream: If you would like more creamy Instant Pot Italian chicken, use 1/2 cup heavy cream instead of milk.

Serving Instant Pot Italian Chicken

We enjoy these Instant Pot Italian Chicken breasts over spaghetti. I cook a pound of pasta and everything is gone in half an hour. Tubular pasta with crevices like penne or rigatoni is even better. This dish has so much flavorful creamy sauce, it’s pure joy to cook and eat it!

Try them over mashed potatoes with a simple side salad. Or with a quick side dish like this easy roasted broccoli or garlic green beans for easy weeknight dinner.

How to Store It

Store leftover chicken in cream sauce in an airtight container for up to 5 days. You can also freeze it for up to 3 months the thaw in the fridge overnight.

To reheat, add desired amount of chicken and the sauce to a small pot and simmer on low heat while covered. You can also use a microwave.

FAQs

More Instant Pot Chicken Recipes

• Instant Pot chicken pasta
• Instant Pot frozen chicken breasts
• Instant Pot chicken alfredo

Also be sure to browse more of our favorite Instant Pot recipes.

Print

Creamy Instant Pot Italian Chicken Breasts

Creamy Instant Pot Italian Chicken Breasts are juicy, moist and easy! Tender chicken in flavorful creamy sauce served over your favorite pasta.

Course Dinner

Cuisine Italian

Diet Gluten Free

Prep Time 3 minutes minutes

Cook Time 20 minutes minutes

Pressure Up & Down Time 20 minutes minutes

Total Time 43 minutes minutes

Servings 6

Calories 265kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 4 large boneless skinless chicken breasts 2 pounds
• 1 tablespoon olive oil extra virgin
• 2 tablespoons Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup chicken broth low sodium
• 1 cup whole milk
• 2 tablespoons cornstarch
• 1/3 cup parmesan cheese grated
• 1 large tomato chopped
• 3 tablespoons fresh basil finely chopped

US Customary – Metric

Instructions

• Sprinkle chicken breasts with salt, pepper and Italian seasoning on both sides.
• Press Saute on Instant Pot and wait until display says Hot. Add olive oil and saute chicken breasts on both sides until browned, in batches if necessary. Transfer chicken onto a plate, add chicken broth and deglaze the pot. Press Cancel.
• Return seared chicken breasts to the Instant Pot, close the lid, set valve to Sealing and pressure cook chicken for 8 minutes. After wait 10 minutes and then release remaining pressure by turning pressure valve to Venting.
• Remove chicken onto a plate and press Saute. In a small bowl, whisk milk and cornstarch, then pour into the Instant Pot and whisk. Add parmesan cheese, whisk again and let sauce cook for a few minutes until it thickens.
• Slice chicken breasts against the grain, return to the pot and top with tomatoes and basil.
• Serve hot over any pasta.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in a fridge overnight.
• Frozen chicken breasts: You can use frozen chicken breasts, just make sure they are separated and add 5 minutes to cook time. Also note that you won’t be able to sear them which might result in a little bit less flavor but still good. Just add them seasoned on both sides to Instant Pot and cook.

Nutrition

Calories: 265kcal | Carbohydrates: 7g | Protein: 37g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 105mg | Sodium: 682mg | Fiber: 1g | Sugar: 3g

The post Creamy Instant Pot Italian Chicken Breasts appeared first on iFoodReal.com.