Instant Pot - Southern Cravings

Instant Pot Shredded Chicken

Anna Kate — Mon, 12 Feb 2024 19:02:18 +0000

Instant Pot shredded chicken is a quick-to-make and versatile protein base that can be incorporated into a variety of meals throughout the week! It’s a meal-prep dream, ideal for adding to soups, salads, tacos, and more.

This pressure cooker recipe is a staple in my house for its sheer convenience and adaptability. Whether I’m planning a week of healthy eating or need a quick protein fix for unexpected guests, Instant Pot shredded chicken has proven to be my go-to savior time and time again.

Why You’ll Love This Recipe

Effortless: Just set it and forget it! This hands-off recipe is unbelievably simple to make but can be used in virtually endless ways.
Versatile: From salads and casseroles to enchiladas and tacos, Instant Pot shredded chicken makes the perfect addition to your favorite recipes.
Meal-prep friendly: Prep the chicken on your day off, then enjoy it for the whole week ahead!

Easy Instant Pot Shredded Chicken

This Instant Pot shredded chicken recipe combines two of my favorite things — simplicity and versatility! It can serve as a quick and convenient protein base for tacos, casseroles, soups, stews, and more!

Using the Instant Pot results in tender, moist, chicken that’s easy to shred. Flavor-wise, it’s a blank canvas that absorbs garlic and onion powders, salt, and pepper like a sponge! You can also add your favorite seasonings depending on the meal you’ll be adding it to.

Ingredients For Instant Pot Shredded Chicken

Boneless skinless chicken breasts: Chicken breasts are my go-to since they cook quickly and shred easily. You can substitute them with chicken thighs for a juicier, more flavorful result, but you will need to adjust the cooking time accordingly.
Chicken stock: Adds depth and richness to the chicken. Vegetable broth or even water with a bit of bouillon can be used as well.
Kosher salt: Enhances the natural flavor of the chicken. Sea salt or regular table salt will work in a pinch.
Cracked black pepper: Provides a subtle heat and aroma. If you don’t have black pepper, try ground white pepper instead.
Garlic powder: Adds a savory, slightly toasty flavor. Fresh minced garlic or garlic salt with reduced added salt will also work.
Onion powder: Imparts a hint of sharpness and subtle sweetness. If you don’t have onion powder on hand, use extra garlic powder or dried onion flakes.
Optional seasonings: You can customize the seasonings based on the intended use of the chicken. Think taco seasoning, Italian herbs, curry powder, Cajun seasoning, etc.

How To Cook Shredded Chicken In The Instant Pot

Step 1: Prep The Chicken

Add the chicken, broth, and seasonings to your Instant Pot. Give everything a gentle stir to make sure the chicken is evenly coated with the seasonings. If you’re using any optional herbs or spices, add them at this stage as well.

Step 2: Pressure Cook The Chicken

Lock the lid, make sure the valve is set to “seal,” and let the Instant Pot work its magic for 10 minutes on high pressure.

Once the timer goes off, give the Instant Pot 5 more minutes to naturally release the pressure before switching the valve to “release.”

Step 3: Shred & Serve

Take out the chicken, shred it with two forks, and you’re done! From here, you can use it right away or store it to use in recipes throughout the week.

How To Use Instant Pot Shredded Chicken

With so many ways to use Instant Pot shredded chicken, I’ve compiled a list to spark your creativity:

Chicken tacos: Use it as a filling for tacos, topped with fresh salsa and guacamole.
Creamy chicken pasta: Stir it into your favorite creamy pasta sauce for a hearty meal.
Chicken salad: Mix it with greens, veggies, and a vinaigrette for a healthy salad.
Quesadillas: Serve it in tortillas with cheese to make protein-packed air fryer quesadillas.
Chicken soup: Add some to homemade or store-bought chicken soup for extra protein.
BBQ chicken pizza: Top pizza dough with BBQ sauce, chicken, onions, and cheese.
Chicken enchiladas: Roll the chicken in tortillas with sauce and top them with cheese.
Buffalo chicken dip: Mix the chicken with buffalo sauce and cream cheese.
Chicken sandwich: Pile it onto buns with lettuce, tomato, and your favorite sauce.
Chicken casserole: Layer it with vegetables and creamy sauce, then bake until bubbly.

Seasoning Ideas

Now that you know how to cook shredded chicken in the Instant Pot, test out some of these seasonings to see what you like best:

Spicy: Add chili powder and cayenne pepper for a kick.
BBQ: Mix in your favorite BBQ sauce after cooking.
Curry: Add curry powder and a bit of coconut milk.
Mexican: Use taco seasoning for a Tex-Mex twist.
Herbaceous: Mix in rosemary, thyme, and sage for an aromatic option.
Cajun: Try mixing in Cajun or Creole seasoning for a spicy Southern flavor.

Tips For The Best Recipe

Use quality chicken: Opt for fresh, high-quality grass-fed chicken for the best results.
Natural pressure release: Let the Instant Pot naturally release pressure for about 5-10 minutes to give you juicier chicken.
Shred while warm: Shred the chicken while it’s still warm for easier handling.
Adjust the liquid: If the chicken is too dry, you can add a bit more broth after shredding.

What To Do With Leftovers

This recipe is meant for leftovers! Just follow these simple storage and reheating tips:

Fridge: Once cooled, store the chicken in an airtight container for up to 4 days.
Freezer: You can freeze it in single-serving freezer bags for up to 3 months.
Reheating: Gently reheat the chicken in the microwave or on the stovetop, adding a splash of broth or oil if needed.
Prep ahead: Instant Pot shredded chicken is the perfect meal prep recipe! Just shred and divide it into portions to add to meals throughout the week.

Additional Recipes

If you like chicken as much as I do, here are some more of my favorite chicken recipes to try:

Frequently Asked Questions

Can I use frozen chicken?

Yes, you can use frozen chicken, but you will have to increase the cooking time to about 12-15 minutes.

Can I make this recipe in a slow cooker?

Absolutely! To make this recipe in a slow cooker, just cook on low for 6-8 hours or high for 3-4 hours.

How do I know when the chicken is done?

You’ll know the chicken is done when it has reached an internal temperature of 165F and can be easily shredded.

Instant Pot Shredded Chicken

Course Main Course

Cuisine American

Keyword Chicken, easy recipes, meal prep, pressure cooker

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 189kcal

Author Anna Kate

Equipment

Pressure Cooker

Ingredients

2 to 3 pounds boneless skinless chicken breasts thawed
1 cup chicken stock or water
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
Other seasoning as desired optional

Instructions

Place the chicken, broth, and seasonings into your pressure cooker. Gently stir to combine.
Add the lid and pressure cook on high for 10 minutes (make sure the valve is flipped to “seal”!). Allow for a natural release for 5 minutes, then release the remaining pressure by flipping the valve to “release”.
Remove the chicken and shred with forks. Now, you can store it to use for recipes throughout the week or freeze for later.

Nutrition

The post Instant Pot Shredded Chicken appeared first on Southern Cravings.

Pressure Cooker Mashed Potatoes

Anna Kate — Wed, 08 Sep 2021 19:22:04 +0000

Pressure cooker mashed potatoes are the ultimate shortcut to your favorite side dish! This recipe is your answer for mashed potatoes in a hurry. It can be made in an Instant Pot, Ninja Foodi, or any other electric pressure cooker. These easy potatoes can be whipped up and served in less than 30 minutes.

Why I Love This Recipe

Time efficiency: Using a pressure cooker will save you so much time compared to traditional stovetop cooking methods.
Less cleanup: Since everything is made in one pot, you’ll have much less cleanup at the end of the night. Plus, a pressure cooker makes everything much more hands-off!
Consistent results: Pressure cooking is the secret key to consistent, fail-proof mashed potatoes. If you follow this recipe, you’ll achieve the same velvety texture every time.
Packed with flavor: Pressure cooking mashed potatoes helps to retain and intensify the natural flavors of the potatoes.

Creamy Pressure Cooker Mashed Potatoes

Mashed potatoes are one of the most popular side dishes during the holiday season, and for good reason! This classic dish goes with just about anything, especially when paired with some homemade gravy!

The only downside is that they can be quite a pain to make and require a fair amount of hands-on time. Enter the pressure cooker. If you haven’t tried making potatoes in a pressure cooker, you need to add this to your dinner menu tonight!

In about 25 minutes, you’ll have soft, creamy, and buttery mashed potatoes in the pressure cooker to complement all your favorite main dishes. And since you only need one pot, that means more space in the kitchen to make other side dishes and mains!

Best Pressure Cooker for Mashed Potatoes

I am a huge fan of my pressure cooker! I’ve used two brands of multi-cookers, but my Ninja Foodi multi-cooker stands out as the best.

Multi-cookers like this are incredibly versatile and can take on tasks like pressure cooking, slow cooking, broiling, baking, and even dehydrating. So, if you’re working with limited counter space and want a single device that delivers on multiple fronts, this is a must-have for your kitchen arsenal!

My favorite part about the Ninja Foodi multi-cooker is that it delivers consistent and reliable results, ensuring your dishes come out perfect every time. It’s unbelievably easy to use and makes cooking more approachable for both kitchen novices and seasoned chefs alike.

Ingredients For Pressure Cooker Mashed Potatoes

See the full list of ingredients in the recipe card below.

Russet potatoes: These offer a mild, earthy flavor and a high starch content, resulting in light and fluffy mashed potatoes. If you don’t have russet potatoes, the next best substitutions include Yukon Gold or Idaho potatoes.
Water: Used to create steam in the pressure cooker. Don’t forget the water!
Kosher salt: Enhances the natural flavors of the potatoes. Sea salt or table salt can be used as well, but adjust the quantity as needed.
Stick butter: Adds a creamy, rich flavor and improves the texture of these pressure cooker mashed potatoes. For a dairy-free option, try margarine or plant-based butter.
Milk: Provides a silky, creamy consistency to the mashed potatoes. Use any type of milk that you prefer or have on hand.
Sour cream: This is key to giving a tangy richness to the potatoes! You can also use plain Greek yogurt if you’re looking for a similar texture with a slightly lighter consistency.
Cracked black pepper: Adds a mild spicy kick and depth of flavor. White pepper can be used as a substitute for a less pronounced pepper flavor.

How To Make Pressure Cooker Mashed Potatoes

Step 1: Prepare The Potatoes

Start off by peeling the russet potatoes. Once they’re peeled, cut them into quarters to help them fit into the pressure cooker and reduce the cooking time.

Step 2: Cook The Potatoes

Place the potato pieces into your pressure cooker. Add water and a generous pinch of salt (potatoes can handle a lot of salt, so don’t be shy).

Place the lid on your pressure cooker. Set it to high pressure and let it cook for 12 minutes. Remember to turn the valve to ‘seal’ before starting!

Step 3: Release The Pressure

Once the 12 minutes are up, do a quick release by carefully opening the valve. Just be careful of your bare skin near the valve to prevent any unwanted steam burns.

Step 4: Mash The Potatoes

Take out all the water from the pressure cooker. Use a masher or ricer to mash the potato chunks until they’re fairly smooth (there will still be some small chunks at this point).

Step 5: Final Touches

Add the butter and give it a good mix until melted. Then, mix in the sour cream, milk, and pepper until your pressure cooker mashed potatoes are light and fluffy.

What To Serve With Mashed Potatoes

Pressure cooker mashed potatoes are the ultimate side dish for some of my most popular mains like these:

Serve them as part of a holiday feast with other classic side dishes like green bean casserole, Southern cornbread dressing, and homemade cranberry sauce.

Tips For Instant Pot Mashed Potatoes

Use the right potato: Anything other than russet potatoes will yield less-than-creamy results and a waxy texture. If they’re available, use russets!
Do not over-mix the potatoes: Over-mixing will result in a glue-like texture, and unfortunately, there is no fixing gluey mashed potatoes.
Don’t use a mixer: It’s tempting to use a mixer to get the job done faster! However, you should use a potato masher or potato ricer for the creamiest results.
Release steam quickly: When using the Instant Pot, do a quick release of the steam after cooking. This prevents the potatoes from overcooking and reduces the prep time.
Keep them dry: After draining the potatoes, return them to the pot and let them sit for a few minutes. This extra step allows any remaining moisture to evaporate, preventing watery pressure cooker mashed potatoes.
Warm your dairy: Before adding milk to your potatoes, give it a quick warm-up. Adding cold dairy can cool down your potatoes and affect the final texture. Room temperature or slightly warmed milk blends seamlessly and helps keep everything nice and hot.

Mashed Potato Variations

Parmesan and garlic: Add a few cloves of garlic, parmesan cheese, and parsley.
Loaded mashed potatoes: Add cheddar cheese, bacon bits, and chives.
Cheesy potatoes: Add cheddar cheese for extra cheesiness.
Ranch and bacon: Season the potatoes with ranch powder and crumbled bacon.
Onion cream: For a sophisticated twist, fold in caramelized onions and a splash of heavy cream. The sweetness of the onions combined with the rich cream will elevate your mashed potatoes to a whole new level.

Storage & Reheating

If you find yourself lucky enough to have leftover pressure cooker mashed potatoes, follow these simple storage and reheating tips:

Fridge: Store the potatoes in an airtight container in the fridge and they’ll stay fresh for about 3 to 4 days.
Freezer: For longer storage, pack the leftovers in a freezer-safe container or a zip-top bag, squeezing out excess air. Label with the date, and they should keep for up to 2-3 months. When you’re ready to enjoy them again, let them thaw in the fridge overnight.
Reheating: Pop the potatoes in the microwave, covering them with a microwave-safe lid or plastic wrap. Heat on high for a couple of minutes, stirring halfway. Alternatively, reheat them in a skillet over medium-low. To warm them in the oven, place them in a casserole dish, covered with foil for 30-40 minutes at 375F.

If you’re feeling a little adventurous, here are a few ways to use up leftover mashed potatoes.

Frequently Asked Questions

How long does it take to pressure-cook potatoes?

It doesn’t take long to pressure-cook the potatoes – only about 12 minutes. However, it does take about 5-10 minutes for the unit to come to pressure. After the unit comes to pressure, you will see the cooking time begin to count down.

How do you keep mashed potatoes warm?

Pressure cooker mashed potatoes can be made ahead of time and kept warm for a few hours.

To keep the potatoes warm in a Crockpot, prepare the mashed potatoes in the pressure cooker according to the directions. Then, transfer the potatoes to the slow cooker on low. Stir the potatoes every hour or so along with a splash of milk (about ⅓ cup) to keep the potatoes from drying out. Don’t keep the potatoes in the slow cooker for more than 3-4 hours.

A slow cooker liner is a great option to prevent the potatoes from sticking to the side of the Crockpot.

Another option is to keep them in the pressure cooker. Most pressure cookers automatically switch to the “ keep warm” setting when cooking time is finished. With this method, prepare the potatoes according to the recipe, then keep them in the pressure cooker unit until you are ready to serve.

How do you prepare mashed potatoes ahead of time?

If you are preparing food for Thanksgiving, Christmas, or another large family gathering, prepare these mashed potatoes in the pressure cooker ahead of time!

To make the potatoes in advance, prepare the potatoes up to 2 days before serving and store them in an airtight container in the refrigerator. Reheat them by adding them to a slow cooker on low. It may be necessary to add a splash of milk and butter to smooth them out.

Prepare the potatoes up to two days before cooking: Peel and quarter the potatoes, then store in a large bowl or pot, covered in water. Leave them in water for no longer than 24 hours to avoid water-logging the potatoes.

How many potatoes do you use per person for mashed potatoes?

Plan on about ½-pound of potatoes per person. Typically, counting 1 potato per person will give you plenty of mashed potatoes – plus leftovers!

What type of potatoes are best for mashed potatoes?

Russet potatoes are the best for mashing. Other potatoes can result in a waxy, gluey texture. Yukon gold potatoes are also a popular choice for mashing. Red potatoes or new potatoes are great for “smashing” with garlicky-herbed seasoning.

More Potato Recipes

If you enjoyed these pressure cooker mashed potatoes, check out some more potato-forward recipes like these:

Easy Pressure Cooker Mashed Potatoes

Course Side Dish

Cuisine American

Keyword potatoes, pressure cooker, side dishes

Prep Time 10

Cook Time 12

Time for Unit to Come to Pressure 8

Total Time 30

Servings servings

Calories 269kcal

Author Anna Kate

Equipment

Pressure Cooker

Ingredients

3 pounds russet potatoes peeled and quartered
2 cups water
8 tablespoons butter plus more for serving
½ cup milk
½ cup sour cream
salt and pepper to taste

Instructions

Peel and quarter potatoes.
Add potatoes, water, and a generous pinch of salt to an instant pot.
Place lid on the pressure cooker and set to high pressure for 12 minutes. Make sure the valve is turned to seal.
When cooking time is finished, turn the valve to quick release to release the remaining pressure.
Drain the water. Return potatoes to the pressure cooker.
Mash the potatoes with a masher or ricer just until smooth.
Add butter and gently stir until well incorporated.
Add sour cream, milk, and pepper. Stir to combine.
Serve with additional butter if desired.

Nutrition

The post Pressure Cooker Mashed Potatoes appeared first on Southern Cravings.

Pressure Cooker Hard Boiled Eggs

Anna Kate — Tue, 10 Mar 2020 13:50:00 +0000

Pressure Cooker Hard Boiled Eggs and the 5-5-5 method are the secrets for easy peel eggs! Ready in 15 minutes, you never have to worry about broken whites or ugly eggs ever again. You can use this recipe for any electric pressure cooker!

The number one thing I always struggle with: peeling boiled eggs! If you’ve tried to find the secret for years as I have, you probably found lots of advice that didn’t consistently work.

I’ve heard that adding vinegar to the water will help, using older eggs, using store-bought…the list goes on.

BUT! It wasn’t until I was introduced to the 5-5-5 method for pressure cooking eggs that I realized this didn’t have to be so painful.

These eggs peel like a dream! They don’t break or stick to the shell, and you don’t have to plan weeks in advance for easy peel eggs!

This recipe uses the same steps and liquid amount whether you are cooking 2 eggs or twenty! No green rings!

What is the 5-5-5 method?

The 5-5-5 Method is:

5 minutes of high-pressure cook time
5 minutes of natural release
5 minutes in an ice bath

The result is easy-to-peel eggs with a hard-boiled, but creamy center!

If you don’t have a pressure cooker, you can steam eggs on the stovetop with a steamer basket.

Recipes using pressure cooker boiled eggs

You can make these for breakfast, meal prep, deviled eggs, and egg salad – just to name a few. Use them to top a spinach salad for extra protein, too.

You can also use this method for dying easter eggs!

Instructions & pressure cooking details

#1. To your pressure cooker, add the trivet and pour 1 ½ cups of water in the bottom of the pressure cooker pot.

#2. Place eggs on the trivet. Make sure the lid and steam release valves are sealed. Set the unit to high-pressure for 5 minutes.

The unit will take some time to come to pressure, but after the eggs have cooked for 5 minutes, allow the unit to naturally release the pressure for another 5 minutes.

This means you do not have to touch the unit or anything for 5 minutes.
(my unit switches to “keep warm” automatically and has a timer.)

#3. When the 5 minutes is up, release the remaining pressure from the unit.

#4. Carefully remove the eggs with tongs and place them in the ice bath for 5 minutes.

Then, you can peel and store or continue on with your recipe.

Troubleshooting

I noticed an egg or two tend to break open during cooking – most likely during the natural release. It does not affect the taste. It’s simply a cosmetic flaw.

Pressure Cooker Hard Boiled Eggs

Course Breakfast

Cuisine American

Keyword eggs, how to, meal prep

Cook Time 10

Ice Bath 5

Total Time 15

Servings egg halves

Calories 72kcal

Author Anna Kate

Equipment

Ingredients

2-12 eggs
1 ½ cups water plus more for ice bath
2 cups of ice cubes

Instructions

Place the trivet and 1 ½ cups of water in the bottom of the pressure cooker pot.
Place eggs on the trivet. Seal the lid and steam release valve.
Set the unit to high-pressure for 5 minutes.
After the cook time is complete, allow the unit to naturally release the pressure for another 5 minutes.
Meanwhile, prep the ice bath by filling a bowl of ice and cold water.
When the 5 minutes natural release is up, release the remaining pressure from the unit.
Carefully remove the eggs with tongs and place them in the ice bath for 5 minutes.
Then, peel and store for up to 5 days.

Notes

Please read the entire post for details, tips, and more!

Note: Do not touch the unit during the 5 minutes of natural release (my unit switches to the “keep warm” setting automatically, and has a timer.).

Nutrition

The post Pressure Cooker Hard Boiled Eggs appeared first on Southern Cravings.

Pressure Cooker White Rice

Anna Kate — Sat, 22 Feb 2020 17:07:15 +0000

Who knew you could make rice in the pressure cooker?! White rice is a great side dish to go with other recipes, so make a big batch to have on hand for the week.

We used to never make white rice. Mainly because it requires a good amount of babysitting and ends up sticking to the bottom of the pot anyway! Actually, I would consider rice a more high maintenance recipe simply because it goes from underdone to paste in a snap.

But this recipe makes tender, fluffy rice that is perfect as a base for red beans and rice, chicken divan, stews, soups and casseroles. And the leftovers make great stir fry!

With that said, it’s important to know that not all types of rice are equal. Some yield more fluffy results, while others are stickier. This recipe uses long grain Basmati white rice.

How to Make White Rice in the Pressure Cooker

You only need three ingredients to make this recipe:

Basmati White Rice
Broth or Water
Butter

Cooking rice with broth will add additional flavor to this rather plain grain. If you are making this as a side dish, I recommend using broth instead of water.

I always hold the salt until after serving, especially if it is going to be the base for something else. You don’t want to over salt the whole meal!

Is it good to wash rice before cooking?

It’s not 100% necessary, but it does prevent the grains from clumping together or getting gummy during cooking.

How do you rinse white rice?

Place the rice in a large bowl and fill with water. Use your hands to swish the rice around in the bowl of water, then drain. You can also put the rice in a mesh sieve, then run water over the rice to rinse.

Rinse until the water runs clear.

Pressure cooking takes only 12 minutes with a 10 minute natural release. Then, release the remaining pressure and serve!

Pressure Cooker White Rice

Who knew you could make rice in the pressure cooker?! White rice is a great side dish to go with other recipes, so make a big batch to have on hand for the week.

Course Side Dish

Cuisine American

Keyword rice, Side Dish

Prep Time 5

Cook Time 12

Natural Release Time 10

Total Time 27

Servings servings

Calories 111kcal

Author Anna Kate

Equipment

Pressure Cooker

Ingredients

2 cups uncooked Basmati white rice
2 cups broth or water
1 tablespoon butter

Instructions

Add rice to an electric pressure cooker.
Add water and stir.
Add the pat of butter on top, but do not stir.
Place the unit on high pressure for 12 minutes with a 10 minute natural release.
Release remaining pressure, fluff the rice and serve.

Notes

Please read the entire post for details, tips, and more!

Note 1: Cooking rice with broth will add additional flavor to this rather plain grain.

Nutrition

The post Pressure Cooker White Rice appeared first on Southern Cravings.