I'm so glad to see someone actually use more liquid like this! I tried doing chicken breasts both fresh and frozen and tried everything from 8mins-25 mins, both natural and quick releases and my chicken was ALWAYS dry and neve shredded nicely. One time I made soup (so obviously a lot more liquid) and my chicken was finally perfect so now I always use well over the minimum liquid amount for shredding too.
@Oatmeal I usually do 12-15 mins for fresh (depending on the size of the breasts) and about 22-25 for frozen. I usually trim my chicken breasts before I freeze them so I don't know about the fat. But another option is to thaw to crystallized, trim and then cook somewhere in the middle. maybe 18-20 mins?
@Oatmeal Was the chicken completely covered in broth? Were all the breasts separated or were they still clumped together a bit? Were they still solid frozen or more crystallized? What size IP do you have? I have a 6qt and I don't think 10lbs would fit in mine. If you have an 8qt cooking times can be a bit different.
Thanks, Crystal. Had my instant pot sitting around and some costco chicken thighs in the freezer. Your method worked like a charm. Pulled the thighs apart with forks, and doused it with some BBQ sauce. 🔥🔥🔥
Little tip: turn those square bottles sideways when you poor. It's more controllable. It works with any container that is wider on one side especially oil jugs.
Did you use the trivet on the bottom of the pot? And why or or not. Why are no cooking channels adding this part? That seems like something to share with new people to the instapot.
I believe she didn’t because her intention was to have the chicken fully submerged in liquid, while the trivet is meant to elevate foods above the liquid.
You can always use water, or any other broth like veggie or beef and so on. When there's broth it just helps to not only moisten but give it some flavor :)
What is "enough liquid to get this started" mean? Why did you release at 12 minutes when you said 16 minutes? Talk down to me over here. I cannot cook but am trying. Did you use the rack?
It's great if you are making a poached chicken. If you plan on saute the chicken after cooking use 1 cup of water. This prevents excess water from leaching out of the chicken as you try to add a crispy golden brown carmalized coating as part of a stir fry. Simply drain any bottom water out of the still hot liner, press saute, and throw in some cooking oil
Finally someone who knows how to make to the point videos thank you sister! You are alright !
Thank you!
Thank you!
Absolfreaking lutely lol
I like your videos because no fluff just directly to the point.
I'm so glad to see someone actually use more liquid like this! I tried doing chicken breasts both fresh and frozen and tried everything from 8mins-25 mins, both natural and quick releases and my chicken was ALWAYS dry and neve shredded nicely. One time I made soup (so obviously a lot more liquid) and my chicken was finally perfect so now I always use well over the minimum liquid amount for shredding too.
yes! And now I just use water, cover the chicken, and it turns out perfect!
@@iamcrystalalexander so just using water works too ? I am gonna try it out.
@@ChunkHumunk Yes. You're wasting chicken broth. Once the chicken is cooked, you can then shred it and put into different recipes.
@Oatmeal I usually do 12-15 mins for fresh (depending on the size of the breasts) and about 22-25 for frozen. I usually trim my chicken breasts before I freeze them so I don't know about the fat. But another option is to thaw to crystallized, trim and then cook somewhere in the middle. maybe 18-20 mins?
@Oatmeal Was the chicken completely covered in broth? Were all the breasts separated or were they still clumped together a bit? Were they still solid frozen or more crystallized? What size IP do you have? I have a 6qt and I don't think 10lbs would fit in mine. If you have an 8qt cooking times can be a bit different.
An excellent video: 100% practical, zero timewasting.
Yes it is to the point video good instruction and no loud music :-) thank you.I am going to use this today.
Glad it was helpful!
Thanks, Crystal. Had my instant pot sitting around and some costco chicken thighs in the freezer. Your method worked like a charm. Pulled the thighs apart with forks, and doused it with some BBQ sauce. 🔥🔥🔥
Thank you for your great advice. This turned out so well for our family on a late night where we had no thawed food! 😆😆😆
Thank you random lady, I now know how to use this thing
I like this video I tired it today and you saved dinner! thanks again!
easy tip u can shred with a hand mixer also 😁 thank u for the video I love my instant pot
I heard that! I have to try!
A KitchenAid mixer with the paddle attachment also works.
Worked perfectly! Thank you! 😊
Thank you so much for your video! It was short into the point. Using it tonight!
I feel her struggle trying to get that lid on 1:40
Great video! What did you see out the window at 1:14?
You're wildly gorgeous, but also thanks for the video. I didn't know I could put frozen food in the dang instapot!
I love this video! So easy to follow.
Needs onions, garlic, bay leaf, salt, pepper, and aromatic herbs. Otherwise you have to smother it with bbq sauce!
yeah I was wondering about spices.
This chicken will taste very bland. The least she could have done was add a little more salt
It's for meal prepping 🤦♀️
And that chicken broth is probably hella salty lol
@@candice2968are you not allowed to have flavor when you meal prep?
You’re so pretty! Thank you for the helpful video :-)
Little tip: turn those square bottles sideways when you poor. It's more controllable. It works with any container that is wider on one side especially oil jugs.
I LOOOOOVE your presentation. Boom done.
Did you use the trivet on the bottom of the pot? And why or or not. Why are no cooking channels adding this part? That seems like something to share with new people to the instapot.
I believe she didn’t because her intention was to have the chicken fully submerged in liquid, while the trivet is meant to elevate foods above the liquid.
I don't for chicken because it doesn't help or do anything, but I have for eggs
I'll try your method now, Will let you know how it goes!
So…how’d it go?
@@Itsthatoneguy371 hard like a rock
Just clarify is the chicken in a frozen state when you put it in the pot?
When I pressure cook these chicken wings could I put it on seal ?
I still use this every time I make chicken 😭
I made it today and it worked perfect thx
yay!
Could I still cook these chicken wings on seal ?
Wow. Mine had to go 50 minutes. I checked at 16 and it was no were close. Mine takes 12 to 15 minutes to heat and pressurize.
Gracias amiga.
It shreds much easier with a hand mixer
This just saved my dinner 🙌😁😂
Thanks for this recipe ☮️💟
Liked mine so much I bought my second a week later-- only drawback...
Great and to the point thanks so much! xx
Thank you for this video🥰
What would be some good alternatives to the chicken broth?
You can always use water, or any other broth like veggie or beef and so on. When there's broth it just helps to not only moisten but give it some flavor :)
I use bone broth its amazing
What is "enough liquid to get this started" mean? Why did you release at 12 minutes when you said 16 minutes? Talk down to me over here. I cannot cook but am trying. Did you use the rack?
L0:12 means after the 16 minutes.. basically an extra 12 minutes but it means the pressure is being released on its own without putting it to venting
If you have the "keep warm" button on it will start to count up after its done cooking so you know how long it's been in there
What if my instant pot has no manual setting? I have the instant pot viva. It has pressure cook. Will that work?
Pressure cook and manual are the same, so yep!
What if my instapot doesn’t have a manual button??
I've never seen one without, but maybe it's new.
Thank you!
Mine doesn’t have a manual button
Thank you!!!!!
Very good. Thank you.
Boiled chicken yes! Bwock bwock
Why not use the meat function?
Why drain all that wonderful chicken broth?
I know this was 2 years ago, but my instant pot doesn’t have a manual button, what button do I use, pressure cook?
That’s what I’ve been using.
4 cups of liquid. Never heard of that large amount. Wonder why
It keeps the chicken covered which keeps it from drying out :)
It's great if you are making a poached chicken. If you plan on saute the chicken after cooking use 1 cup of water. This prevents excess water from leaching out of the chicken as you try to add a crispy golden brown carmalized coating as part of a stir fry. Simply drain any bottom water out of the still hot liner, press saute, and throw in some cooking oil
Season that please.😮
How to Cook Frozen Chicken in the Instant Pot Is Correct, Your Not Actually Making Anything Your Just Cooking Chicken 😁
Turn up your freakin volume
Your volume is too low! Can barely hear you!
Shit was raw
Tap water added? You forgot to add the word “fluoride” to the title
Damn, she whiter than the chicken. That chicken gonna taste like nothing. That’s depressing.