Instant Pot Shredded Chicken IP Chicken Breast and Thighs Recipe
Mix seasonings together in a small bowl and then evenly sprinkle over the top of the chicken. Place the lid onto the pressure cooker and lock into place. Turn on instant pot, select "Pressure Cook" setting, set to "high pressure" for 10 minutes, and start. Allow to come to pressure, depending on how much chicken is inside, can take 8-10.
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Chicken. Add all ingredients for chicken to Instant Pot in the order in which they are listed above, except for red pepper, red onion and corn. Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 5-10 minutes to come to pressure then.
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Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes for frozen chicken or 12 minutes for thawed chicken. When the time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid. Place chicken on a cutting board and shred or cut into pieces. Stir it back into the sauce.
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Seal the pot. Set the Instant Pot to cook on high pressure for 8 minutes. (If you are using frozen chicken breasts, increase this to 10 minutes.) Once the cook time is complete, move the valve to quick release. Once the pot is safe to open, remove the chicken breasts and shred using two forks (or a stand mixer).
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How To Make Instant Pot Chicken Enchiladas. Add the chicken and enchilada sauce to the Instant Pot Bowl, Place the lid onto the Instant Pot, and set manual high pressure for 10 minutes. When the time is up, do a quick release. Use a couple of forks to shred the meat. Mix the chicken with the cheese, olives, diced jalapenos, and red onions in a.
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Instructions. Set the saute function in a 6-quart electric pressure cooker for 8 minutes. Add the olive oil, onions, and ¼ teaspoon salt. Cook for 8 minutes, or until the onions are soft, stirring occasionally. Sprinkle with cumin, chili powder, and garlic powder. Cook for 1 minute, or until fragrant, stirring constantly.
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In a medium sized bowl whisk together the enchilada sauce and taco sauce. Pour 1 cup of cold water into the bottom of your instant pot then pour 1/4 cup of the enchilada sauce mixture into a greased 7 inch round cake pan. Top with half the chicken mixture, half the tortillas, 1/2 cup enchilada sauce, and 1/2 the cheese.
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Step 3: Add the chicken back into the pot. Add the chicken broth and 1/2 cup enchilada sauce. Combine the ingredients and coat the chicken as best as possible. Step 4: Place the lid on and move the valve to sealing. Pressure cook on high for 8 minutes. When the cook time is done, turn the instant pot off.
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Season both sides of the chicken with the chili powder, cumin salt, and pepper and rub to coat. Set the Instant Pot to SAUTE and add the oil. Once hot and shimmering, add the chicken breasts in a single layer. Sear on each side for 2-3 minutes, just until brown (the chicken does not need to be cooked through).
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Rub mixture all over chicken. Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot). Add a rack to the bottom of the pot and place seasoned chicken on top. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for the pressure to.
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Preheat oven to 350 degrees. Place a tortilla on a plate, and brush or spread about 2 teaspoons cooking liquid onto tortilla. Place about ⅓ to ½ cup of cooking liquid into a greased baking dish (casserole pan) Place about ¼ cup of chicken in a line in center of tortilla, and top with some shredded monterey jack cheese.
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Step 4: Deglaze the pot with the chicken broth. Add the chicken broth and use the end of your spatula to scrape any bits of chicken off of the bottom of the pan. Step 5: Cook the Instant Pot Enchilada filling. Add the rinsed rice to the cooked chicken and broth and cook under high pressure for 4 minutes.
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Make the filling. Preheat the oven to 350°F and spray a 9×13 inch casserole dish with non stick spray and set aside. Pouor 1 tablespoon of avocado oil or olive oil to the Instant Pot and set it to saute mode. Season both sides of the chicken with kosher salt, chili powder and cumin and use your fingers to rub it in.
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STEP 1: COOKING THE CHICKEN. First, add your chicken, pickled jalapenos, Mexican seasoning, chicken broth, and salt and pepper to taste in the Instant Pot. Then, put the lid on and set it to high pressure to cook for 20 minutes. When the 20 minutes is up, release the steam fully and open the Instant Pot.
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Transfer chicken to cutting board; use two forks to shred into bite-size pieces. Discard cooking liquid. Meanwhile, heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, 3/4 cup of the enchilada sauce and the green chiles.
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HOW TO MAKE SHREDDED MEXICAN CHICKEN. Add all ingredients to liner of Instant Pot. Seriously, just dump it all in… that's the beauty of this recipe. No need to stir or layer anything. Add lid and pressure cook for 15 minutes. Let pot depressurize for 5-10 minutes. Then go ahead and release any remaining pressure.