INSTANT POT® PULLED CHICKEN
Great, easy, and fast BBQ pulled chicken in the Instant Pot®, no grilling needed! The grandchildren really enjoy this and ask for it often.
Provided by bcobb35
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 10
Number Of Ingredients 10
Steps:
- Mix salt, paprika, garlic powder, onion powder, and pepper in a bowl. Cut chicken into 3- to 4-inch pieces and place in a large resealable plastic bag. Sprinkle the salt mixture over the chicken in the bag. Seal the bag and shake to completely coat the chicken.
- Pour water into a multi-functional pressure cooker (such as Instant Pot®). Place the wire rack into the pot. Arrange chicken on the rack. Close and lock the lid. Select Meat/Poultry function; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
- Transfer chicken to a bowl. Shred using 2 forks. Add 1/2 cup of liquid from the pot and liquid smoke; mix well. Serve on buns and top with barbeque sauce.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 31.2 g, Cholesterol 58.6 mg, Fat 5.1 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 1.2 g, Sodium 953.5 mg, Sugar 6.6 g
JUICY INSTANT POT SHREDDED CHICKEN
This Instant Pot Shredded Chicken is perfectly moist, perfectly seasoned, and it freezes perfectly for your weekly meal prep! The easy way to cook Instant Pot chicken breast for shredding, from fresh or frozen!
Provided by Ashley Fehr
Categories Main Course
Time 35m
Number Of Ingredients 5
Steps:
- Place broth, seasoning salt, Italian seasoning and pepper into the Instant Pot inner pot. Stir.
- Add the chicken breasts (no trivet necessary!) and put the lid on.
- Turn valve to sealing, and select Manual (or Pressure Cook), high pressure for 10 minutes (they will be cooked at 7-8 minutes, but a couple extra minutes makes them fall apart tender). It will take about 10 minutes to come to pressure and start counting down.
- Once the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10 minutes (i.e., don't touch it!).
- Open the lid and drain about half of the liquid. Shred the chicken breasts with the remaining liquid in the pot, and serve as desired. To freeze, let cool to room temperature before placing in freezer bags.
Nutrition Facts : Calories 69 kcal, Protein 12 g, Fat 1 g, Cholesterol 36 mg, Sodium 292 mg, ServingSize 1 serving
INSTANT POT® SHREDDED CHICKEN
Shredded chicken is really easy to make in your Instant Pot®. Make this big batch and reheat as needed.
Provided by Tim Unger
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 16
Number Of Ingredients 4
Steps:
- Combine chicken breasts, water, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Shred the chicken using 2 forks. Store shredded chicken in an airtight container with the liquid to help keep it moist.
Nutrition Facts : Calories 115 calories, Cholesterol 58.6 mg, Fat 2.3 g, Protein 22.1 g, SaturatedFat 0.6 g, Sodium 193.5 mg
INSTANT POT PULLED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the tomato sauce, 1/2 cup water, the chiles, tortilla and 1/4 cup cilantro in a blender. Add the chili powder, cumin, sugar, 1/4 teaspoon salt and a few grinds of pepper; blend until smooth.
- Rub the bottom of an Instant Pot insert with the vegetable oil. Add the chicken breasts to the Instant Pot along with the pureed sauce. Stir to combine. Put on the lid, making sure the steam valve is in the sealing position, and set to cook on high pressure for 8 minutes. When the time is up, press the cancel button and let the steam release naturally, 10 to 15 minutes. (You can also cook frozen chicken breasts in an Instant Pot: Rinse the chicken briefly under cool water and cook on high pressure for 12 minutes.) Remove the lid and transfer the chicken to a bowl.
- Set the pot to sauté at high heat. Bring the sauce to a simmer. Break the chicken into large chunks with two forks and return to the sauce; stir to coat. Simmer, stirring to prevent sticking, until the sauce thickens, about 8 minutes. Turn off the Instant Pot. When the sauce stops bubbling, stir in the chopped cilantro and a squeeze of lime juice; season with salt and pepper. Serve the chicken on buns with lime wedges.
More about "instant pot pulled chicken food"
INSTANT POT PULLED CHICKEN - FOOD LOVIN FAMILY
From foodlovinfamily.com
5/5 (5)Calories 221 per servingCategory Main Course
- Cover with lid, set valve to sealing. Pressure cook for 12 minutes and then naturally release for another 10 minutes. (This cooking time helps make it easy to shred.)
- After 10 minutes of natural release, flip the valve to venting. Once the pin drops, remove the lid. Using two forks, shred or pull the chicken.
INSTANT POT SHREDDED CHICKEN - CHEF SAVVY - A FOOD BLOG ...
From chefsavvy.com
Cuisine AmericanTotal Time 17 minsCategory Main CourseCalories 277 per serving
- Add chicken, salt, pepper, onion powder and garlic powder to the Instant Pot. Pour in the chicken broth. Place the lid on top and set the valve to sealing.
- For fresh raw chicken: Pressure cook on high for 12 minutes. For frozen raw chicken: Pressure cook on high for 16 minutes.
- Allow the steam to naturally release then shred the chicken in the Instant Pot, in a stand mixer or on a cutting board.
- Use this shredded chicken in your favorite recipes! This chicken can also be frozen for up to 3 months stored in an airtight container!
BEST DAMN INSTANT POT PULLED CHICKEN - RECIPETEACHER
From recipeteacher.com
5/5 (34)Total Time 50 minsCategory Dinner
- Trim any excess fat from chicken. Cut breasts in half so each piece is about the same size as the thighs.
- Add 1 tbs olive oil to Instant pot and press saute. Add all dry ingredients in a large 1 gallon ziplock bag and shake to mix well. Add chicken pieces to bag with 1 tbs olive oil, seal bag and shake for a minute, massaging the seasoning to cover all the pieces of chicken. When Instant Pot reads “hot”, use tongs and carefully add the pieces of chicken. Don’t force all the pieces to fit, do 2 batches. Let the chicken sear for 2-3 minutes and then carefully flip the pieces and do the other side for another 2-3 minutes. Remove to plate when done and proceed with 2nd batch.
- After all the chicken is browned, pour 1/2 cup of broth into the pot and use a wooden spoon to scrape all the bits from the bottom. Don’t skip this step, it’s important. Once the bottom is scraped up, add the other cup of broth, the Worcestershire sauce and liquid smoke. Then add chicken. Squeeze all the chicken in as best you can – most should be covered with the liquid, but not all. Secure lid, set vent to “sealing” and pressure cook on high for 15 minutes. When cooking time is done, allow pressure to naturally release for at least 10 minutes.
- Once pressure is released and pin drops, carefully remove lid. Use tongs and remove chicken to a separate bowl. Add about 1/4 cup of the juices from the Instant Pot and use 2 forks to shred chicken.
INSTANT POT SHREDDED CHICKEN - TESTED BY AMY + JACKY
From pressurecookrecipes.com
5/5 (6)Total Time 30 minsCategory Brunch, Dinner, Lunch, MainCalories 196 per serving
- Pressure Cook Chicken Breasts: Add 4 cups (1L) cold water and 3 (885g) boneless, skinless chicken breasts in Instant Pot. Pressure Cook at High Pressure for 0 minute (zero minute), then 10 minutes Natural Release. *Note: 0 minute (zero minute) is not a typo! We're using the heat from the "Pressurize" Stage + "Depressurize" Stage to cook the chicken breast in Instant Pot.
- Shred Chicken Breasts: Place chicken breasts on a chopping board, then check internal temperature at its’ thickest part with an accurate food thermometer. With two forks, shred chicken, then let them cool to room temperature. You can use your desired dressing & seasoning to spice up the shredded chicken. If so, skip Step 3 & 4 below.*Note: The USDA recommends 165°F (74°C) as the safe internal temperature for cooked chicken. If the temperature is off by more than 10°F, quickly place the chicken breasts back in the Instant Pot Pressure Cooker. Close the lid, then let the residual heat in Instant Pot cook the chicken breasts for 1 – 2 more minutes. If not, let the chicken rest until it reaches 165°F (74°C). For reference, our chicken jumped to 165°F (74°C) after resting for 3 minutes.
- Make Shredded Chicken: Place Instant Pot Shredded Chicken in a large mixing bowl. Add finely diced celery, 1 tbsp (15g) dijon mustard, and ⅓ cup (82g) full-fat mayonnaise to the shredded chicken. Mix well with a wooden spoon. Add in ¼ tsp garlic powder, 1 tsp (2.4g) finely chopped parsley leaves, 1 ½ tsp (3g) finely chopped dill, and 1 tbsp (15ml) lemon juice. Mix well with a wooden spoon.
- Season & Serve Shredded Chicken: Taste & season shredded chicken with salt and black pepper. For reference, we added 4 - 5 pinches of fine salt. The shredded chicken can be served at room temperature or chilled. Enjoy!~ :)
INSTANT POT SHREDDED CHICKEN BREAST (FAST!) | …
From wholesomeyum.com
4.5/5 (27)Total Time 15 minsCategory Main CourseCalories 176 per serving
- Place the chicken into the pressure cooker. Season with Italian seasoning, sea salt, and black pepper (or any other spices you like). Pour the chicken broth around the sides of the chicken.
- Close the lid and select the either the "Poultry"or "Manual"setting. Set the time to 8 minutes for fresh chicken breast, or 13 minutes for frozen chicken breast. (These times are for typical 6-8 ounce chicken breasts. If yours are larger, add a couple of minutes.)
- When done, let the pressure naturally release for at least 5 minutes. After that, you can turn the valve to "vent"for quick release if you're in a hurry, or continue natural release for the most tender texture.
- Unplug the pressure cooker and use two forks to shred the chicken. (I prefer to do this right in the pressure cooker, mixing with the juices.) Drain if serving right away, or store with the broth to retain moisture.
INSTANT POT BBQ PULLED CHICKEN - JO COOKS
From jocooks.com
4.5/5 (21)Calories 478 per servingCategory Dinner, Lunch
- Prep: Combine the salt, pepper, garlic powder, chili powder together, then rub all over the chicken breasts. Combine the water with 1/4 cup of the bbq sauce in a bowl or cup.
- Sear: Turn the Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot). Add the oil and once your instant pot reaches the desired temperature (the timer will start to count down) add the chicken breasts. Sear the chicken on both sides, for about 3 minutes per side. Press the keep warm/cancel button on your Instant pot. Pour the water mixture over the chicken.
- Cook: Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual setting on high and set the timer to 8 minutes. Use quick / manual release to release the pressure.
- Shred: Remove the chicken from the Instant pot, and discard the liquid. Shred the chicken with two forks then pour the remaining 1 cup of BBQ sauce, toss and let it rest for a couple minutes for the chicken to soak up the sauce.
INSTANT POT PULLED CHICKEN SANDWICHES - RECIPES FROM A …
From recipesfromapantry.com
5/5 (4)Total Time 30 minsCategory Dinner, Lunch, Main CourseCalories 343 per serving
- Add broth to Instant Pot insert. Add chicken in, pushing chicken down as much as possible under the liquid.
INSTANT POT CREAMY SHREDDED CHICKEN RECIPE - MAKE …
From makeyourmeals.com
Servings 20Estimated Reading Time 8 minsCategory Main Dish
- Place chicken pieces directly in the broth. *If your chicken pieces are thick, slice each one in half parallel to the cutting board.
- Crush the sleeve of crackers until they become small crumbs. Sprinkle on top of the chicken. Do not stir.
INSTANT POT SHREDDED CHICKEN + 15 MEAL IDEAS | INSTANT …
From instantpoteats.com
Estimated Reading Time 8 mins
EASY INSTANT POT SHREDDED CHICKEN - THE REAL FOOD …
From therealfooddietitians.com
5/5 (3)Total Time 30 minsCategory Instant Pot | EntreeCalories 120 per serving
INSTANT POT SHREDDED CHICKEN 3 WAYS - EATING INSTANTLY
From eatinginstantly.com
Ratings 23Calories 166 per servingCategory Chicken, Main Course
- Add water and trivet to Instant Pot and place chicken breasts on top. Press the pressure cook button and select the high setting, then set to cook for 8 minutes. Instant Pot will take about 5-10 minutes to preheat then the 8 minutes to pressure cook. Note: to double recipe, add 5 more minutes cook time.
- Let the pressure naturally release once chicken has finished cooking (should take 15-20 min), then open lid when safe to do so.
- Remove chicken and shred with a fork and knife. Drain water from the pot and then toss chicken with seasonings of choice. Serve and enjoy!
- Chicken can be frozen up to 3 months, then defrosted in the fridge for 24 hours before reheating. To reheat, sprinkle 1-2 tsp water overtop and microwave for 2 minutes.
EASY, INSTANT POT BBQ PULLED CHICKEN - STAY SNATCHED
From staysnatched.com
Ratings 13Calories 351 per servingCategory Dinner, Lunch
- Add the seasoned chicken to the pot. Next, add the chicken broth, 1/4 cup of BBQ sauce, and liquid smoke.
- Put the lid on the pot and adjust the settings to the Meat Setting. 10 minutes should be the default. Leave it at 10 minutes.
INSTANT POT SHREDDED CHICKEN - FAST FOOD BISTRO
From fastfoodbistro.com
5/5 (3)Total Time 22 minsCategory Instant PotCalories 212 per serving
- Add the chicken breast, chicken broth to the Instant Pot and season with salt, pepper, and chicken seasoning
- Press Manual or Pressure Cook and set to High for 10 minutes when you are using fresh chicken and 12 minutes if the chicken is frozen
INSTANT POT SHREDDED CHICKEN - GIMME SOME OVEN
From gimmesomeoven.com
4.7/5 (46)Total Time 25 minsServings 6-8
- Add the chicken breasts, seasoning and chicken stock to the bowl of your pressure cooker. Give everything a brief toss to combine, then arrange the chicken breasts so that they are spread out in an even layer.
- Cover and set the pressure cooker lid valve to “sealing.” Pressure cook on high for 10 minutes, followed by a 5 minute natural release, followed by a quick release (carefully flip the valve to “venting”) to release whatever pressure remains.
- Remove the lid and use two forks to shred the chicken. Give it a thorough toss with the remaining juices in the pressure cooker.
- Serve the chicken while it’s nice and warm. Or transfer it to a sealed container and refrigerate for up to 3 days or freeze for up to 3 months. (If freezing, I recommend portioning the chicken in small storage containers or storage bags, so that you have the option to thaw and use small portions rather than having to thaw the entire batch.)
INSTANT POT SHREDDED CHICKEN - 6 FLAVOR VARIATIONS
From theflavoursofkitchen.com
4.6/5 (33)Calories 463 per servingCategory Main Course
- Place chicken in the inner pot. Depending on the variation you prefer, add all the ingredients to the pot. Toss everything well.
- Place the lid on the Instant Pot. Make sure the seal valve is set to close. Press “Manual” or “Pressure Cook” and set the pressure to high for 8 minutes.
- After about 8-10 minutes the pot will come to full pressure. Then the timer countdown will begin.
- Once the timer is off, let the pot rest without disturbing for about 10 minutes and the pressure release naturally.
INSTANT POT PULLED BBQ CHICKEN - AUNT BEE'S RECIPES
From auntbeesrecipes.com
Estimated Reading Time 6 mins
- Place frozen chicken in the bowl of the instant pot. Combine bbq sauce, soy sauce and apple cider vinegar and pour over chicken.
- Place lid on your pressure cooker and make sure your pressure release valve is set to closed. Press manual and adjust the time for 40 minutes. Allow to complete cycle and pressure release naturally. Remove lid and turn pressure cooker off. Remove chicken from the sauce and place on a oven safe pan. Drizzle the chicken with some of the bbq sauce from the instant pot and sprinkle with brown sugar. Place under broiler for a minute or 2. Allow chicken to rest for 5 minutes and then shred with 2 forks. Drizzle with some more of the sauce and serve as desired. Great in baked potatoes, sandwiches, Ranch BBQ Chicken Salads, Nachos, wraps, the possibilities are ENDLESS!
INSTANT POT PULLED BBQ CHICKEN - VERONIKA'S KITCHEN
From veronikaskitchen.com
5/5 (8)Calories 158 per servingCategory Dinner, Lunch
- Pour 1 cup of water in the Pressure Cooker and put in the meat. Close the lid and make sure that the venting knob is turned to “Sealing”!
- When done, do a natural pressure release for 10 minutes,then switch the knob to venting position to release the steam. Make sure the steam is fully released and the valve is completely down before opening the pot!
INSTANT POT SHREDDED CHICKEN BREASTS - THIS IS NOT DIET FOOD
From thisisnotdietfood.com
4.5/5 (2)Category Dinner RecipesServings 6Total Time 30 mins
INSTANT POT SHREDDED CHICKEN - PERFECT KETO
From perfectketo.com
Servings 4Total Time 10 minsEstimated Reading Time 3 minsCalories 97 per serving
- Add chicken stock to the bottom of the Instant Pot. Add chicken and desired seasonings. Replace lid, seal, and close valve.
- Set Instant Pot to MANUAL + 10 minutes. When the timer goes off, manually release pressure and carefully remove the lid.
- Dice chicken or shred with two forks or use a hand mixer (or stand mixer) to break the chicken apart.
INSTANT POT SHREDDED CHICKEN - KRISTINE'S KITCHEN
From kristineskitchenblog.com
5/5 (1)Total Time 38 minsCategory How ToCalories 169 per serving
- Place the chicken in the Instant Pot. Pour in the chicken broth. Sprinkle the dried oregano, garlic powder, salt and pepper over the chicken.
- Cook on high pressure (manual) for 11 minutes for small (7-8 ounce) chicken breasts or 16 minutes for large (12 ounce) chicken breasts. The Instant Pot will take about 10 minutes to come to pressure and then will start counting down the cook time.
- When the Instant Pot beeps to let you know the cook time is finished, carefully quick release the pressure by using the handle of a long spoon to turn the steam valve to venting. (If your chicken breasts were frozen, do a 10 minute natural release instead of a quick release by waiting 10 minutes before turning the steam valve.)
PULLED INSTANT POT BBQ CHICKEN - KINDA HEALTHY RECIPES
From masonfit.com
Reviews 209Calories 165 per servingCategory Chicken Recipes
- Mix the dry ingredients in a bowl. Coat the chicken in the oil in a large bowl before adding the bbq seasoning blend. Stir to coat.
- Set a pressure cooker's sauté function to high. Once hot, add the chicken and cook for 2-3 minutes before flipping and cooking an additional 2-3 minutes.
- Add the bbq sauce and move the chicken around to get some sauce to the bottom of the pot. Seal and pressure cook for 5 minutes* on high with quick release pressure.
INSTANT POT PULLED CHICKEN (FREEZER FRIENDLY) - AILEEN COOKS
From aileencooks.com
4.8/5 (5)Total Time 45 minsCategory Main Dish RecipesCalories 498 per serving
INSTANT POT SHREDDED CHICKEN - GIRL AND THE KITCHEN
From girlandthekitchen.com
4.9/5 (9)Category ChickenCuisine MexicanTotal Time 20 mins
- Place everything into an Instant Pot and turn to close. Make sure the lid is on the “sealing” position.
- After the cooking program completes, turn the pressure valve to “venting” and carefully open the pressure valve (quick release) and remove the lid.
- Shred the chicken with two forks or as I prefer, place into a kitchen aid mixer and using the paddle attachment shred the chicken until it is the preferred texture. Make sure to add in the juices from the braise to really enrich that flavor!
INSTANT POT MEXICAN SHREDDED CHICKEN (SO VERSATILE!) - THE ...
From thechunkychef.com
5/5 (15)Total Time 26 minsCategory Main CourseCalories 204 per serving
- Secure Instant Pot lid, making sure the valve is set to "sealing". Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 16 minutes.
- Once the timer beeps, let the pot depressurize on it's own for 5-10 minutes, then release any remaining pressure. When the pin drops, remove lid and set aside.
INSTANT POT SHREDDED CHICKEN - WENDY POLISI
From wendypolisi.com
5/5 (1)Total Time 22 minsCategory MainCalories 137 per serving
- Place chicken, tomato puree, chicken broth, garlic powder, bay leaf, salt and pepper in the Instant Pot.
INSTANT POT BBQ CHICKEN - MEANINGFUL EATS
From meaningfuleats.com
4.9/5 (127)Total Time 30 minsCategory Main CourseCalories 564 per serving
- Place the ingredients in the instant pot in this order: chicken stock (or water), chicken, onion powder, garlic, powder, paprika, salt, BBQ sauce, grated onion, brown sugar and Worcestershire sauce. Do NOT stir. You want the water to stay on the bottom of the pot so the instant pot comes to pressure.
- Place the lid on the instant pot making sure the valve is in the sealing position. Press manual (high pressure) and set to 15 minutes. Let the pressure naturally release for 10 minutes. Add more BBQ sauce if desired. Shred and enjoy on sandwiches, salads, BBQ plates and more!
EASY ALL PURPOSE INSTANT POT PULLED CHICKEN - GARLIC & ZEST
From garlicandzest.com
Ratings 6Calories 274 per servingCategory Main Course
- Transfer the chicken and any extra seasoning to the instant pot and add the chicken broth. Set to cook at high pressure for 10 minutes.
INSTANT POT PULLED BBQ CHICKEN
From onepotdishrecipe.com
Cuisine AmericanCalories 419 per servingCategory Chicken Recipes, Instant Pot Recipes
- Dry Ingredients: Take your dry ingredients and mix in a bowl. Then cover the chicken in the oil before adding the bbq seasoning blend. Stir to well so that the skinless chicken thighs are coated well.
- Cooking: Set the electric pressure cooker's sauté function to high. When hot shows, add the chicken and cook for 2-3 minutes on one side before flipping and cooking an additional 2-3 minutes on the other side.
- BBQ Sauce: Add your bbq sauce and again mix the chicken around to cover and get some sauce onthe bottom of the pot so that it can clean any burnt portions off before cooking. Pressure cook in the Instant Pot for 5 minutes on high pressure with a quick release pressure.
INSTANT POT SOUTHERN PULLED BARBECUE-STYLE CHICKEN ...
From livesimply.me
5/5 (3)Total Time 35 minsCategory Main CourseCalories 233 per serving
- Trim any large pieces of fat off of the thighs. Cut chicken breasts in half so they are similar in size to the thighs. Add all the chicken to a bowl.
THE BEST INSTANT POT BBQ PULLED CHICKEN - BABAGANOSH
From babaganosh.org
Ratings 16Calories 255 per servingCategory Dinner
- Place the sliced onions on the bottom of the instant pot. Add chicken breasts on top. Sprinkle the pork or chicken seasoning (or spice mixture) on top of the chicken. Add half the barbecue sauce on top of the chicken. Add 1/2 cup water on the side of the chicken.
- Close the Instant Pot lid, set the valve to sealing, and cook on manual setting at high pressure for 20 minutes. Allow for natural pressure release (NPR) for at least 10 minutes.
- Press the saute button and allow the extra liquid to cook off (about 10 minutes), stirring every few minutes to break up the chicken and ensure that the chicken doesn't stick to the bottom.
- Add the rest of the BBQ sauce and stir well. Serve warm in a BBQ pulled chicken sandwich, in tacos, or over rice.
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INSTANT POT CHINESE CHICKEN (SHREDDED) | ONE POT RECIPES
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5/5 (26)Total Time 16 minsCategory Dinner, Lunch, Dinner, AppetizerCalories 201 per serving
SIMPLE INSTANT POT CHICKEN RECIPE - THE CLEAN EATING COUPLE
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Ratings 15Calories 265 per servingCategory Main Course
101+ INSTANT POT CHICKEN RECIPES - TRIED TESTED AND TRUE
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Estimated Reading Time 8 mins
INSTANT POT CHICKEN TACOS - WENDY POLISI
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