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365 Days of Slow Cooking and Pressure Cooking

Easy slow cooker and Instant Pot recipes for each day of the year

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March 10, 2017

Instant Pot Seasoned Shredded Chicken

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Instant Pot Seasoned Shredded Chicken–if you love rotisserie-style chicken you need to make this chicken! The chicken is made in minutes in your Instant Pot and it’s super tender and moist. My husband said to me, “I think this is the best chicken you’ve ever made.”

Pin this recipe for later!

Instant Pot Seasoned Shredded Chicken--if you love rotisserie-style chicken you need to make this chicken! The chicken is made in minutes in your Instant Pot and it's super tender and moist. My husband said to me,

Instant Pot Seasoned Shredded Chicken

Today is Day 1 of 31 Days of Instant Pot recipes! Hooray! Who’s excited? For day 1 of this project I really wanted to share a recipe that I use all the time and love. It’s for basic shredded chicken that’s somewhat seasoned. I make this recipe all the time in the slow cooker.  It’s like rotisserie chicken that you can eat plain or you can use it in other recipes like Chicken Tetrazzini or Healthy Chicken Barley Soup.

One thing about this recipe is that I threw the chicken into the Instant Pot totally frozen. If you have defrosted chicken the cooking time would be the same but it will take a lot less time to heat up the pressure cooker. The cooking time on this recipe is only 30 minutes, however it took the pot about 25 minutes to heat up and then 10 minutes of releasing the pressure naturally. So the total time in the pot was about 65 minutes. So just FYI when you see all these Instant Pot recipes that say “cooks in 30 minutes” that may be somewhat true but it’s a little deceiving since you have to wait for the pressure to build and then the pressure to release.

We ended up eating this chicken just plain with baked potatoes and salad. And then the next day we had the chicken on top of a salad. I like to buy my boneless, skinless chicken thighs from Costco. They have them in the frozen section but I’ve noticed recently they also have them in the fresh section. They are usually less than $2 per pound.

Pin this recipe for later!

Instant Pot Seasoned Shredded Chicken--if you love rotisserie-style chicken you need to make this chicken! The chicken is made in minutes in your Instant Pot and it's super tender and moist. My husband said to me,

What Instant Pot Did You Use?

For this pressure cooker shredded seasoned chicken I used this Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. It’s 6 quarts, so the same size as most slow cookers. It cost be around $80 on Amazon.

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Instant Pot Seasoned Shredded Chicken


★★★★★

4.7 from 13 reviews

  • Author: 365 Days of Slow Cooking
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
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Description

If you love rotisserie-style chicken you need to make this chicken! It’s super tender and moist. My husband said to me, “I think this is the best chicken you’ve ever made.”


Ingredients

Units Scale
  • 4–5 lbs of boneless, skinless chicken thighs and breasts (you can use all thighs or you can use a mix of thighs and breasts)
  • 1 cup water
  • 1 1/2 tsp chicken bouillon granules
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp seasoned salt
  • 1 1/2 tsp oregano
  • 1 1/2 tsp black pepper

Instructions

  1. Put chicken in the Instant Pot. My chicken was 3 totally frozen blocks of chicken. Add in the water, bouillon, garlic powder, onion powder, seasoned salt, oregano and pepper.
  2. Secure the lid and turn the sealing vent to “sealed”.
  3. Press the manual button and adjust the time to 30 minutes (if frozen in a solid block like mine)/ 25 minutes (if frozen in individual breasts/thighs)/ 22 minutes if not frozen.
  4. Once the timer beeps let it sit for 10 minutes and then turn the valve from “sealing” to “quick pressure release.” Remove the lid and then remove the chicken and place on a cutting board. Shred or cut the chicken.
  5. Eat as is or use in recipes that call for cooked chicken. Store leftover chicken in an airtight container in the refrigerator or in the freezer.

Notes

My pressure cooker took almost 25 minutes to come to pressure since the chicken was frozen solid. Then it took 30 minutes to cook. And then 10 more for the pressure to release naturally. So total time from start to finish was around 70 minutes.

I used a 6 quart Instant Pot for this recipe.

Did you make this recipe?

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Want the slow cooker version of this recipe? –>>It’s right here. <<–

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105 Comments Filed Under: All Recipes, Chicken, Instant Pot Tagged With: 5 stars, 0-2 hours, instant pot

Recommendations

Comments

  1. Renae says

    December 9, 2022 at 1:29 pm

    If you have the time, would you choose the instant pot method of this shredded chicken or the crockpot method? Just curious if the end result is much different between the two. Thanks!

    Reply
    • Renae says

      December 9, 2022 at 1:30 pm

      and also, have you ever used chicken broth instead of the water and chicken bouillon?

      Reply
      • Karen says

        December 10, 2022 at 10:49 pm

        Yes and it’s fine

        Reply
    • Karen says

      December 10, 2022 at 10:49 pm

      Both are great. I would do the IP version

      Reply
  2. L says

    September 6, 2022 at 12:49 am

    Hello! I just bought an instant pot that also does the slow cooking and air frying. I’m excited to find your site. Being able to batch chicken would be amazing. I am allergic to garlic, but not other alliums. Would chopping a fresh shallot be an ok substitute for the garlic powder?

    Reply
    • Karen says

      September 6, 2022 at 3:59 pm

      Yes that would be wonderful. I am so glad you found my site!

      Reply
  3. Audrey says

    July 15, 2022 at 11:31 am

    I am so excited to fix this recipe. I love batch cooking and love using shredded chicken. This sounds so easy and simple to do. All your recipes that I have tried are grate. I am new to using an Instant Pot so I really like your clear instructions. Thank you so much.

    Reply
    • Karen says

      July 18, 2022 at 9:36 pm

      I hope you like it! This is one of my favorites!

      Reply
  4. Kim B. says

    May 10, 2022 at 6:45 pm

    Can’t believe something this easy can taste so good! Such a versatile recipe. Just wanted you to know I’ve been using this lately in Mediterranean Bowls with farro, veggies, olives, feta, etc. at least once a week. Just wanted to thank you for something so easy to make & easy to use: chicken tacos, chicken melt sammies, chicken salad, chicken pizza, yada yada yada. And freezes so well too.

    ★★★★★

    Reply
    • Karen says

      May 11, 2022 at 5:12 pm

      I 100% agree with you! This is such a versatile recipe!

      Reply
  5. Staci says

    April 30, 2022 at 8:58 am

    Hi Karen, I’m not sure how I’ve missed this recipe and can’t wait to try it. I just bought a pack of six fairly big sized breasts. Can I use this recipe for all six or is it too much chicken? And if I can, do I need to adjust the time? I appreciate your recipes soooo much!!!

    Reply
    • Staci says

      April 30, 2022 at 9:00 am

      To clarify, it is fresh, not frozen. Thanks!

      Reply
    • Karen says

      April 30, 2022 at 11:38 am

      Yes you can totally do that. As long as they fit in there! Keep the same time. I would natural pressure release for a while if you can. It will help the chicken stay tender.

      Reply
      • Staci says

        April 30, 2022 at 8:09 pm

        Will do. Appreciate you so much!

        Reply
  6. Dianna says

    February 6, 2022 at 6:58 pm

    Hi Karen. We love your recipes. I gave your recipe book to two of our grandchildren who married last year. Also gave them each Instant pots and accessories. They were excited to use them.
    Question about this recipe. Last chicken I bought from Costco was frozen chicken breast tenders. How long would I cook those using this recipe.? I figure they would not cook as long as whole breasts. I want to try this recipe for cooked chicken.

    Reply
    • Karen says

      February 7, 2022 at 6:10 pm

      They will be great and I would only use a 5 minute pressure cooking time.

      Reply
  7. Sara says

    April 23, 2021 at 9:02 am

    This is the best shredded chicken I have ever had! This will be my go to for pre cooked chicken in recipes. I’ve tried many of your recipes and not one has let me down. Thank you for all the great recipes!

    ★★★★★

    Reply
    • Karen says

      April 23, 2021 at 12:08 pm

      ahhhh, thanks Sara! I’m so glad you tried this recipe it is one of my favorites!!!

      Reply
  8. Ricardo says

    March 16, 2021 at 6:07 pm

    I came here from the QR code on the recipe book. That’s one of my favorite things about it, when I find something I want to make I just scan the code to see the pics here along with other people’s comments and experiences.

    I only made a pound because it’s my first time cooking frozen chicken and I wanted to minimize my losses if I screwed something up. I have a bag of frozen breasts and decided to do 12 minutes and it came out great. Really flavorful and I strained the broth and made a gravy after. That was so good too. I came back on here and saw your frozen chicken formula for cooking time so I’m learning a lot for next time. Maybe 10 minutes next time, I’ll have to weigh them. Anyway I’m rambling because I’m excited and this is fun so thank you for putting all of this info out there.

    ★★★★★

    Reply
    • Karen says

      March 17, 2021 at 3:17 pm

      I’m so excited that you’re excited about cooking!! It’s so fun and you’ll get the hang of it.

      Reply
  9. Paula says

    November 23, 2020 at 9:35 pm

    I’ve made this many times and love it! Could I make gravy out of the leftover liquid?

    ★★★★★

    Reply
    • Karen says

      November 24, 2020 at 11:30 am

      Yes I think that would be super flavorful!

      Reply
  10. Amanda says

    October 17, 2020 at 7:35 am

    I love this method when I’m ruining behind and am cooking frozen chicken. I’ve probably used this recipe 10 or 12 times with various ingredients. Easy to modify. Tastes great! Thank you!

    ★★★★★

    Reply
    • Karen says

      October 19, 2020 at 6:59 pm

      Thanks Amanda! It is a great go to recipe for me too!

      Reply
  11. cecelia says

    August 6, 2020 at 5:41 pm

    I made chicken soup with just one raw frozen solid chicken breast, frozen bone broth, frozen tomatoes and 2 cups of liquid broth. I just cooked on high pressure at 6 min and thought it would probably not be cooked through or tender, but it was! I was able to shred it easily into the soup, which turned out delicious. SO my question is…if I would have put several frozen breasts in with water, would I have to pressure cook for 20 min as recipe says?

    Reply
    • Karen says

      August 7, 2020 at 11:47 am

      It probably depends on thickness of chicken breasts. I would use 15 minutes probably.

      Reply
  12. Melissa says

    July 20, 2020 at 12:10 pm

    I am only using 1lb of frozen chicken breasts. I assume from reading through the comments that I cut the time down to 12 min, correct? Also, would I adjust any of the seasoning amounts?? I want to make this tonight.

    Thank you!

    Reply
    • Karen says

      July 21, 2020 at 1:28 pm

      Yes I’d cut down on seasoning significantly (only use 1/4 of what is mentioned) and 12-15 minutes should do well for 1 pound of chicken.

      Reply
    • Carol says

      March 4, 2021 at 6:31 pm

      Had this tonight. Excellent. As a Canadian, we have a chicken restaurant chain called Swiss Chalet. This seasoning definitely reminds me of the flavour of their chicken, and I love their chicken. Thanks for a simple but delishish chicken recipe.

      ★★★★★

      Reply
      • Karen says

        March 8, 2021 at 1:47 pm

        So glad to hear it Carol!

        Reply
  13. Kathy says

    June 29, 2020 at 3:17 pm

    Do you put the uncooked chicken on the trivet or directly in the broth?

    Thank you for any assistance you can give me.

    Reply
    • Karen says

      June 30, 2020 at 1:10 pm

      Hi Kathy, you can do it either way. For this particular recipe I did not use a trivet and put the chicken directly in the broth.

      Reply
  14. Angie says

    June 15, 2020 at 3:00 pm

    Great, easy recipe! Is there any reason to NOT store it in the broth?

    Thanks!
    Angie

    Reply
    • Karen says

      June 16, 2020 at 4:52 pm

      I don’t think so! Should be fine!

      Reply
  15. j says

    March 29, 2020 at 1:12 pm

    Hi karen – i am doing some IP research & would like to note for myself some tips that I can apply across the board when cooking with chicken. Some recipes do not specify cook time for Frozen versus Fresh. Firstly is it almost always possible to use Frozen Chicken breasts instead of Fresh? Are there exceptions?

    When it is possible to use Frozen instead of fresh, must I adjust the cooking time or will it just take longer to build to pressure?

    Also what about cook times to double a recipe?? I think I read somewhere, it will take the same cook time, just longer to build pressure?

    Reply
    • Karen says

      March 30, 2020 at 2:51 pm

      Hi there,
      I would read these two articles! They will help you:
      https://www.365daysofcrockpot.com/how-to-cook-chicken-breasts-in-the-instant-pot-frozen-or-fresh/
      https://www.365daysofcrockpot.com/how-to-double-instant-pot-recipes/

      Reply
  16. Susan Seigerman says

    March 8, 2020 at 10:57 am

    I’d like to drastically cut down on the sodium before I make this! Can I use home-made vegetable broth instead of the water and chicken granules? Or home-made chicken broth? Thanks.

    Reply
    • Karen says

      March 9, 2020 at 5:30 pm

      Yes absolutely. This is really just a guide to get you going. Adapt anyway that you need and want!

      Reply
  17. Jane fellabaum says

    March 7, 2020 at 10:27 pm

    Would like to b on email list

    Reply
    • Karen says

      March 9, 2020 at 5:38 pm

      Great! you can sign up here: https://www.365daysofcrockpot.com/join-the-365-days-email-list/

      Reply
  18. Bill Buckley says

    March 7, 2020 at 1:23 pm

    This is a second request: Should frozen chicken thighs ( or any frozen meat, for that matter) be sauted or put under a broiler after,cooking? Thanks, so much for your advise. I’ve learned a lot reading your blog.

    PS: I’m 74 trs old and have been cooking for about 3 years, ever since my wife decided to retire from cooking for the two of us.

    Reply
    • Karen says

      March 7, 2020 at 6:14 pm

      Hi Bill, it can be sauteed. But you don’t have to 🙂

      Reply
  19. Rosemary Reed says

    January 6, 2020 at 11:21 am

    Thank you for this site! I just got an Instant Pot for Christmas and had no clue how to use it! Everything I have read up til now cautions about the burn warning. I didn’t even want to change it. Now I feel that I too can use my Instant Pot with confidence. I am 69 years old and can’t wait to get started! Again Thank You!

    Reply
    • Karen says

      January 6, 2020 at 7:12 pm

      Rosemary, you can totally do it! Good luck!

      Reply
      • Dawna says

        March 7, 2020 at 2:22 pm

        The only thing better than the invention of the Instant Pot iare the tips and recipes from great people like you! So tender, tasty and versatile. Thank you for being so willing to share your knowledge. It’s the greatest gift you can give! I have a freeze dryer and will be FDing more of this to have on hand to use for more of your fantastic recipes.

        ★★★★★

        Reply
        • Karen says

          March 7, 2020 at 6:14 pm

          You’re so nice Dawna, thank you!

          Reply
  20. Rose says

    August 2, 2019 at 4:19 am

    What did I do wrong, the chicken was chewy?

    Reply
    • Jo says

      December 5, 2019 at 11:19 am

      Can you add taco seasoning to the chicken?

      Reply
      • Karen says

        December 5, 2019 at 12:59 pm

        yes!

        Reply
  21. Rose says

    July 26, 2019 at 3:13 am

    Chicken bouillion and seasoned salt? Will this recipe be too salty?

    Reply
    • Karen says

      July 26, 2019 at 1:24 pm

      I don’t think it is but if you are worried you can leave out the salt and add to taste later.

      Reply
  22. Krissy says

    May 27, 2019 at 2:14 pm

    this might be a silly question but should i use high or low pressure to cook the chicken?

    Reply
    • Karen says

      May 28, 2019 at 6:20 am

      high pressure on all my recipes unless I specifically say low pressure. I have like one low pressure recipe lol!

      Reply
  23. Ed Rigby says

    March 29, 2019 at 8:30 am

    Great recipe!

    And it freezes well.

    We use it for quick meals with flour tortillas, lettuce, tomatoes and onion with salsa. It also works well with corn tortillas or the store bought taco shells.

    ★★★★★

    Reply
    • Karen says

      April 8, 2019 at 3:55 pm

      Thanks for sharing your ideas Ed!

      Reply
  24. Teresa Tubbs says

    February 24, 2019 at 3:22 pm

    Would the cooking time be the same in an 8 qt. IP?

    Reply
    • Karen says

      February 25, 2019 at 10:02 am

      yes I would keep it the same.

      Reply
  25. Rose says

    February 8, 2019 at 8:54 am

    If I cut the recipe in half, do I still use 1 cup of broth?

    Reply
    • Karen says

      February 9, 2019 at 2:31 pm

      If you’re using frozen chicken you don’t need to because the chicken has a lot of water that comes off of it. Otherwise, yes.

      Reply
  26. Jonelle says

    December 8, 2018 at 9:00 am

    Hello! If I’m using frozen boneless skinless chicken thighs but I’m only going to use about 1 lb is it still 22 min cooking time?
    What about the cooking time for fresh? Still 22 min?
    Thank you! 🙂

    Reply
    • Karen says

      December 9, 2018 at 10:24 am

      22 minutes will give you very very tender shredable chicken. If you want it more sliceable then I would do closer to 15 minutes.

      Reply
  27. Dana says

    December 6, 2018 at 5:37 pm

    My family loved this chicken! It’s delicious and versatile! Thank you for sharing!

    ★★★★★

    Reply
    • Karen says

      December 6, 2018 at 5:43 pm

      versatile is the right word for it!

      Reply
  28. Cori says

    December 3, 2018 at 2:03 pm

    Thanks for the great recipe! So helpful as I’m new to the Instant Pot. I love to shred my chicken in my stand mixer. Just throw the chicken in there with the paddle attachment and turn it on low. It will shred the chicken for you.

    Reply
    • Karen says

      December 4, 2018 at 8:52 pm

      Love this idea! Thanks!

      Reply
  29. Grace says

    October 18, 2018 at 9:51 am

    This is wonderful! So full of flavor and easy to prepare! It is certainly going in my “keeper” file!

    ★★★★★

    Reply
  30. Joyce Pruhs says

    July 22, 2018 at 7:45 pm

    Is the chicken placed into the water, not on a trivet?
    Is there broth left over after cooking?

    Reply
    • Karen says

      July 24, 2018 at 8:14 pm

      I have done both ways…on the trivet or on the bottom of the pot. It doesn’t really matter much. There is quite a bit of broth.

      Reply
  31. Barbara Sanderson says

    April 16, 2018 at 9:07 am

    I learned the hard way not to mix thighs and breasts in cooking., because of the different cooking times required. In the future, I will cook all thighs for 20 minutes and all breasts for 12 minutes. I added 12 peproncini, stems removed to the pot and it provided a milk kick. At the end, I took the cooked chicken out of the pot. I puréed the remaining broth and chicken. Very yummy!

    Reply
  32. Nicole says

    March 30, 2018 at 7:48 pm

    How long do you cook no frozen chicken breasts? Your recipe says 22 minutes but comments say 12.

    Reply
    • Karen says

      March 31, 2018 at 5:42 pm

      12 minutes would be great for not frozen chicken breasts.

      Reply
      • Karen says

        March 31, 2018 at 5:46 pm

        But it you’re using thighs do the 22 minutes.

        Reply
  33. Regina Thomson says

    March 20, 2018 at 1:20 pm

    Hi I don’t have bullion granules can you please tell me the equivalent amount of “Better than Bullion Chicken base ” I should use?
    Thank you, I love your site, you have helped me learn to use my Instant Pot and my kids like your recipes.

    Reply
    • Karen says

      March 20, 2018 at 6:47 pm

      Hi you can just use 1 cup of chicken broth in the place of chicken bouillon and water. Hope this helps!

      Reply
    • Grace says

      October 18, 2018 at 9:54 am

      I use about 1 tsp. per cup of water and ALWAYS use Better Than Bullion.

      Reply
  34. Anonymous says

    March 2, 2018 at 11:17 am

    I wish I had read further into your post. I used all fresh chicken breasts and cooked it for 21 minutes. Am right in reading that I should have only cooked them for 12? Well maybe next time.

    Reply
    • Karen says

      March 2, 2018 at 9:30 pm

      Well, how did it turn out?

      Reply
  35. Rachel says

    February 4, 2018 at 11:25 am

    Hey Karen! I love this recipe and have made it before. What adjustments would you make if you were using bone in skin on chicken? (That just happens to be what I have on hand) thanks for your great recipes!

    Reply
    • Karen says

      February 5, 2018 at 6:17 pm

      I think you could keep everything the same. I bet it will be amazing 🙂

      Reply
  36. Robyn says

    January 24, 2018 at 4:57 pm

    Thanks for another great easy recipe. Most shredded chicken recipes I’ve come across are bland and flavorless. This was very juicy and perfectly seasoned. Delicious!!

    ★★★★★

    Reply
    • Karen says

      January 24, 2018 at 5:30 pm

      I’m so happy you tried this recipe. I think it is so delicious and I wish more people would use it as their basic shredded chicken recipe.

      Reply
  37. Kelly Petruska says

    January 16, 2018 at 11:05 am

    So if I am using all frozen chicken breasts instead of thighs I reduce the time from 30 mins to 12? Just want to confirm because I am going to be making this tonight?

    Reply
    • Karen says

      January 17, 2018 at 1:48 pm

      If it’s individually frozen chicken breasts then you can cut the time down to 12 minutes. If it’s a frozen block of chicken breasts then cook for 15 minutes.

      Reply
  38. Cathy Wells says

    December 30, 2017 at 5:22 pm

    Here’s what I don’t understand. This recipe is written for a specific instant pot, what if you don’t have that particular one? Mine is a 3 quart which has venting written on both sides of the pressure thingy and seal is having it straight. I’m just LOST. Just got this little one for Christmas and have never used a pressure cooker of any kind and I’m 62 years old..

    Reply
    • Karen says

      January 2, 2018 at 6:06 pm

      Hi Cathy, Just point the valve to the middle part where it says “sealing.” I also have one like that. Sorry I wasn’t more clear.

      Reply
  39. Regan says

    November 2, 2017 at 3:07 pm

    Can you use all boneless skinless breasts if you don’t like thighs?

    Reply
    • Karen says

      November 3, 2017 at 1:41 pm

      yep, but you’ll cut the cooking time down to 12 minutes.

      Reply
  40. Tara says

    August 27, 2017 at 11:27 am

    Just made this recipe and it turned out amazing! I used all boneless skinless chicken thighs (fresh not frozen). My family and I were eating the chicken right out of the pot like candy it was so good. Juiciest chicken I have ever made, fell apart with a fork. Thank you for sharing!

    ★★★★★

    Reply
    • Karen says

      August 28, 2017 at 2:01 pm

      I love this recipe so much too! It is my favorite.

      Reply
  41. natural says

    July 17, 2017 at 1:11 pm

    very nice website and informative

    Reply
  42. Cammy says

    March 12, 2017 at 12:23 am

    I love my Instant Pot. I have the same one you have and use it regularly. I’ve made the seasoned chicken and it works great. Also, pork roasts will fall apart for my tamale filling. I made beef stew last night in it. Tonight I am making BBQ’d beef ribs. I put the trivet in and add apple juice (when I have it) as the liquid for steaming. I stand the ribs up and bend them around the inside of the pot. I also rub them down with our favorite rib rub or use a package of buffalo wing spice seasoning. Once they are cooked, I slather them in our favorite BBQ sauce and put under the broiler to carmalize. Hubby loves them and has asked if I should buy a 2nd IP just in case the first one quits.

    Reply
    • Karen says

      March 12, 2017 at 3:54 pm

      Cammy, those ribs sound amazing! I will have to try them soon. My husband would love them!

      Reply
      • Cammy says

        March 12, 2017 at 11:09 pm

        I used beef for the ones last night but prefer pork. I use the “beef/stew” setting and add enough time to reach 36 min. cooking time. If you use the regular, wide/tall pork ribs, I cut the extra meat off so they are all the same heighth and lay the cut off piece on the trivet. I normally let it release pressure normally for at least 10 min. then finish with quick release. Give yourself 8-10 min for them to broil and carmalize that sauce.

        Reply
    • BarbD says

      April 28, 2019 at 7:54 am

      how long did you cook the ribs?

      Reply
  43. Jenette says

    March 11, 2017 at 9:36 am

    I am excited about this new series. I have tried using my pressure cooker in the past but nothing seems to come out right and the “cooking” time is so deceiving since there is a build up time and a cool down time that no one ever talks about.

    Reply
    • Karen says

      March 11, 2017 at 9:52 am

      I know! I am going to put a note at the bottom of each of my recipes that says how long it took to build the pressure and then how long after the cooking time it took to be able to open the pot. I hope this helps!

      Reply
      • Jo Anna says

        March 11, 2017 at 11:19 am

        Thank you for this series – it will get my “pot” out of the closet! I’ve also been annoyed at the lack of clarity about the pressure build up and release – not as quick as they imply. I’m glad you’re adding those factors to your recipes.

        Reply
        • Karen says

          March 11, 2017 at 3:11 pm

          Good Jo Anna! I’m hoping to be transparent and helpful to people.

          Reply
      • Shannon says

        March 11, 2017 at 11:31 am

        This is great Karen! Thank you for this series! I bought my pressure cooker at the beginning of winter but have barely used it. I’m looking forward to trying your recipes and getting more familiar with my Instant Pot. ps The one thing I keep using it for is hardboiled eggs. Have you tried it? They literally slide out of the shell. I’m the one in the family that makes the deviled eggs for every holiday so hallelujah to that one! 🙂

        Reply
        • Karen says

          March 11, 2017 at 3:10 pm

          Oh my gosh, I’m dying over the hard boiled eggs! They are so perfect. I’ve never had eggs that peeled so easily 🙂

          Reply
          • Lisa says

            July 22, 2018 at 7:27 pm

            I’m just getting familiar with my Instant pot and all of this sounds so great! So I’m wondering about those hard boiled eggs. How do you make them?

          • Karen says

            July 24, 2018 at 8:14 pm

            Here’s the recipe I use: https://www.365daysofcrockpot.com/instant-pot-hard-boiled-eggs-recipe/

    • luvmyinstantpot says

      January 24, 2018 at 11:24 pm

      set your pressure cooker to Saute while you are putting your ingredients together … think of it as pre heating the oven. Now your pot is hot when you set the timer for the pressure cooker and it will come to pressure faster. remember you have to turn saute off before you turn pressure on.

      ★

      Reply
  44. Monica says

    March 10, 2017 at 9:09 pm

    This dish is quite elabrorate, My favorite is honey wings chicken

    Reply

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  1. Instant Pot Turkey and Dumplings - 365 Days of Slow Cooking and Pressure Cooking says:
    November 28, 2020 at 10:43 am

    […] If you’re lucky enough to have leftover turkey at your house I have a good recipe for you to try today! Even dry turkey tastes good in this recipe. I made a turkey and, yes, parts of it got a little drier than I like but it tasted great surrounded by creamy sauce and pillowy dumplings. And if you don’t have leftover turkey you can always make this recipe with rotisserie chicken or cooked and shredded chicken. […]

    Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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