Makes 12 servings
This recipe builder can be used in many different ways. Make a big batch on Sunday and freeze it in one-cup portions, so you can defrost as needed for tacos, salads, enchiladas, and casseroles. Remember, you can switch up seasoning with each serving if you’d like!
1 (2½-pounds) bag frozen boneless, skinless chicken breasts
1 (2½-pounds) bag frozen boneless, skinless chicken thighs
2 tablespoons Good for Everything Seasoning (page 28)
1 cup chicken bone broth
1. Layer frozen chicken pieces in a large pressure cooker or Instant Pot, alternating breasts and thighs. Do not pack tightly; leaving space in between allows the steam to evenly cook each piece.
2. Sprinkle seasoning over the meat, then add broth. Place the lid on the cooker and follow the manufacturer’s instructions to seal. Cook on high, or on the ‘Meat’ setting, for 35–40 minutes.
3. When meat is cooked, allow the pressure to release naturally, and let sit for approximately 5 minutes. Remove the lid and transfer chicken to a large bowl to cool, reserving juices in the cooker.
4. When cool enough to handle, shred chicken with two forks. Mix juices from the cooker back into the shredded chicken. Use immediately or separate into 1- or 2-cup portions and transfer to individual freezer bags or storage containers, squeezing out as much air as possible. Freeze for up to 4 months.
NUTRITIONAL INFORMATION PER 1 SERVING
CALORIES (KCAL): 182 KCAL
CARBS: 2.62 G
SATURATED FAT: 1 G
CHOLESTEROL: 117 MG
PROTEIN: 34.13 G
POTASSIUM: 293 MG
SODIUM: 1252 MG
IRON: 1.14 MG
This AMAZING Recipe can be found in my Keto For Life Cookbook here