Ingredient: Chili powder

Shrimp, Corn and Andouille Sausage Soup
April 19, 2020

Shrimp, Corn and Andouille Sausage Soup

My family and I lived in Charleston, South Carolina for several years. If there is one thing that will come as no surprise to you, it is that the south has AMAZING food. Charleston in particular in know for their culinary scene. There are many …

Dinner, Seafood, Soups and Stews
-
by ashleypacker
-
0 Comments
Homestyle Chili
February 11, 2020

Homestyle Chili

Is anyone else feeling like winter is never going to end this year? The snow really is beautiful, but I am certainly ready to feel the warm rays of sunshine on my face. I am confident that I am not the only one feeling this …

Beef, Dinner, Instant Pot, Lunch, Slow Cooker, Soups and Stews
-
by ashleypacker
-
0 Comments
Shredded Mexican Chicken
February 3, 2020

Shredded Mexican Chicken

Ingredients for this dish are simple, healthy and are probably already in your pantry.

Print Recipe
 Shredded Mexican Chicken
This shredded Mexican chicken is easy, delicious and so versatile. You can cook this in the Instant Pot or slow cooker. You really can use this chicken in just about anything. Try it in tacos, enchiladas, salads... you name it!
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Salt and pepper both sides of the chicken. Add the avocado oil to the Instant Pot, using the "Sautee" feature. When the oil is hot, place the chicken in a single layer and brown on both sides. You do not need to cook the chicken all the way through. You will likely need to do this step in two separate batches.
  2. Once all the chicken is browned, turn the Instant Pot off. Add all of the chicken back to the pot. Add all remaining spices, trying to coat all the chicken evenly.
  3. Add the chicken broth.
  4. Close the lid on the Instant Pot, place the vent to "seal" and cook on high pressure for 30 minutes.
  5. When the timer sounds, perform and instant release.
  6. You can drain out an excess liquid, but you may want to leave a little in the bottom.
  7. Shred the chicken, using two forks, to desired consistency.
Dinner, Instant Pot, Lunch, Poultry
-
by ashleypacker
-
0 Comments