It's no secret I'm a major taco fan and these cilantro lime chicken tacos are a regular part of my rotation, mostly because of how easy they are to make!

Why You'll Love This Recipe

• Super flavourful: The delicious cilantro lime flavours put a fun spin on taco night!
• Different methods: Make it in the Instant Pot, the slow cooker or the stovetop.

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Ingredients and substitutions

• Olive oil – or another neutral cooking oil like avocado oil.
• Chicken broth – vegetable broth would also work.
• Lime juice – fresh lime juice is best but bottled lime or lemon juice will work.
• Honey – use agave or maple syrup instead.
• Taco seasoning – make your own or use a store-bought version.
• Chicken breasts – chicken thighs would also work.
• Cilantro – parsley would be good, but the tacos will have a different flavour.
• Corn tortillas – flour tortillas or lettuce wraps would also be delicious.

Toppings

• Coleslaw mix – swap out for chopped cabbage instead.
• Cheddar cheese – feta, Oaxaca or Tex Mex cheese would all be yummy.
• Jalapenos – use pickled jalapenos for a milder option.
• Sour cream – swap out for Greek yogurt for a low-fat option.
• Avocado salsa – serve with fresh salsa or pico de gallo instead.

How to make shredded chicken tacos

Step 1: Cook the chicken.

Cook in the Instant Pot.

Step 2: Prep your toppings.

Make the avocado salsa and chop up any toppings.

Step 3: Shred the chicken.

Do a natural release of the pressure, then shred the chicken.

Step 4: Assemble your tacos.

Add the chicken and toppings to corn tortillas and serve.

Frequently asked questions

Can I use frozen chicken?

You can use frozen chicken if you're making it in the Instant Pot or on the stovetop, but not in the crockpot. It's not safe to cook frozen chicken in the crockpot.

What type of chicken is best for tacos?

A lean option like chicken breast works great but can dry out, so adding salsa or a bit of broth helps keep it juicy and flavourful!

How can I make this recipe in a slow cooker instead of an Instant Pot?

To adapt the recipe for a slow cooker, combine all ingredients and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.

What to serve with these chicken tacos

Here are some of my favourite ways to serve these tacos:

• With chips and guac or salsa for dipping
• With Mexican street corn (either on the side or on top)
• With a side of refried beans

Storing and reheating

Storing: Store the chicken and toppings separately in the fridge for 5 days.

Freezing: Freeze the chicken for up to 3 months, then thaw in the fridge overnight.

Reheating: Sprinkle some water over top then microwave for 1-2 mins. Use it to make fresh tacos, burrito bowls, enchiladas and more!

Meal prep tools

• The Instant Pot DUO is the version I use in this recipe.
• Get your glass meal prep bowls here for packing up your leftovers.
• And of course I get all my free-range chicken breasts from Butcher Box!

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Shredded Cilantro Lime Chicken Tacos

These 30-minute Shredded Chicken Tacos are so flavourful – they can be made in the Instant Pot, slow cooker or on the stovetop, too!

Course Main Course

Cuisine American, tex mex

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 473kcal

Author Taylor Stinson

Ingredients

• 2 tbsp olive oil
• 1/2 cup chicken broth
• 3 tbsp lime juice
• 1 tbsp honey
• 1 tbsp taco seasoning
• 1/2 tsp each salt & pepper
• 1 lb chicken breasts
• 1 bunch chopped cilantro (divided)
• 12 corn tortillas

Other topping ideas (optional)

• Coleslaw mix/chopped cabbage
• Cheddar or feta cheese
• Jalapenos
• Sour cream
• More cilantro for garnish

Avocado salsa

• 1 avocado chopped
• 1/2 small red onion diced
• 1/4 bunch cilantro finely chopped
• 1 tbsp lime juice
• salt & pepper to taste

Get Recipe Ingredients

Instructions

Instant pot instructions

• Add olive oil, chicken broth, lime juice, honey, taco seasoning, salt & pepper and chicken to Instant Pot in that order, tossing chicken to coat. Set to manual and pressure cook on high for 5 minutes.
• Meanwhile, mix avocado, red onion, lime juice, cilantro and salt & pepper together in a bowl and prepare any other desired toppings.
• When cooking cycle is complete, press cancel and let the pressure naturally release, waiting until the pressure gauge drops back down and the lid is safe to open. Shred chicken with two forks inside the Instant Pot. Stir in half the bunch of cilantro, reserving the rest for garnish. Microwave corn tortillas for 30 seconds, then add chicken, avocado salsa and other toppings of your choice. Serve and enjoy!

Slow cooker instructions

• Add olive oil, chicken broth, lime juice, honey, taco seasoning, salt & pepper and chicken to the crockpot, tossing chicken to coat. Cook on high 3 hours or on low 6 hours.
• Meanwhile, mix avocado, red onion, lime juice, cilantro and salt & pepper together in a bowl and prepare any other desired toppings.
• Shred chicken with two forks inside the slow cooker. Stir in half the bunch of cilantro, reserving the rest for garnish. Microwave corn tortillas for 30 seconds, then add chicken, avocado salsa and other toppings of your choice. Serve and enjoy!

Stovetop instructions

• Add olive oil, chicken broth, lime juice, honey, taco seasoning, salt & pepper and chicken to a small pot on the stove, tossing chicken to coat. Cook over med-low heat for 25 minutes, stirring often.
• Meanwhile, mix avocado, red onion, lime juice, cilantro and salt & pepper together in a bowl and prepare any other desired toppings.
• Shred chicken with two forks inside the pot. Stir in half the bunch of cilantro, reserving the rest for garnish. Microwave corn tortillas for 30 seconds, then add chicken, avocado salsa and other toppings of your choice. Serve and enjoy!

Video

Notes

Nutritional info includes 3 corn tortillas, 1/4 of the chicken mixture and 1/4 of the avocado salsa as one serving, not including any other toppings.

Swap out the corn tortillas for lettuce wraps for a low-carb option.

Store the leftovers in the fridge for 5 days. Sprinkle some water over top then microwave for 1-2 minutes.

Freeze the shredded chicken for 3 months, then thaw in the fridge overnight.

Nutrition

Calories: 473kcal | Carbohydrates: 47g | Protein: 30g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 232mg | Potassium: 887mg | Fiber: 9g | Sugar: 6g | Vitamin A: 344IU | Vitamin C: 13mg | Calcium: 83mg | Iron: 2mg

The post Shredded Cilantro Lime Chicken Tacos appeared first on The Girl on Bloor.

Who doesn't love a Chipotle bowl for lunch? But because you can't exactly afford to eat there everyday, you can make a big batch at home! And, when you use the Instant Pot or Crockpot, you can just set it and forget it.

Why you'll love this recipe

• Super flavourful: The barbacoa is sooo yummy and full of flavour.
• Different serving options: Serve it as burrito bowls, enchiladas, tacos and more!
• No upcharge for guac: When you make your barbacoa at home, you don't need to pay extra for guac.

Save up to $10,000 a year on food!

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Ingredients and substitutions

• Olive oil – or another neutral oil like canola oil.
• Stewing beef – diced chuck roast or steak would also work.
• Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
• Chipotle pepper – try using chipotle powder instead.
• Adobo sauce – make your own or use a store-bought sauce.
• Lime juice – fresh or bottled lime juice can both be used.
• Soy sauce – tamari or coconut aminos are the best substitutes here.
• Vinegar – use apple cider vinegar or double up on the lime juice.
• Chili powder – taco seasoning would also work.
• Ground cumin – add more chili powder instead or use taco seasoning.
• Onion powder – garlic powder would also be good.
• Paprika – use a pinch of cayenne instead.
• Beef broth – vegetable broth can work but will have a different flavour.
• Rice – serve it over white rice, brown rice or cauliflower rice.
• Toppings – salsa, guacamole, corn, lettuce, cheese, sour cream and cilantro would all be good.

How to make barbacoa beef

Step 1: Cook the beef.

Cook the barbacoa ingredients in the Instant Pot, crockpot or stove top.

Step 2: Make the rice.

Cook rice in a rice cooker or on the stove.

Step 3: Shred the beef.

Shred the beef once it's finished cooking.

Step 4: Assemble your bowls.

Serve the beef over rice with all your toppings.

Frequently asked questions

How can I adjust the spiciness of the barbacoa?

To reduce heat, use fewer chipotle peppers or remove their seeds before blending. For a spicier dish, consider adding extra chipotle peppers, jalapeños, or a dash of hot sauce.

Can I make this recipe with chicken or pork instead?

You can definitely try! Just make sure to dice the meat beforehand. Cooking time should remain the same.

Can I use frozen meat?

The meat needs to be defrosted first, especially if you're cooking on the stovetop or crockpot.

How to serve this dish

There are so many ways you can serve barbacoa beef:

• Burrito bowls: Serve over cilantro lime rice with all your fave toppings.
• Tacos: Serve in corn tortillas with red onion, cilantro and cotija cheese.
• Burritos: Serve in flour tortillas with your favourite toppings.
• Fully loaded: Turn them into loaded fries, loaded sweet potatoes or stuffed poblano peppers!

Storing and reheating

Storing: Store the beef, rice and toppings separately in the fridge for up to 5 days.

Freezing: Freeze the beef for up to 3 months, and thaw in the fridge overnight.

Reheating: Microwave the beef and rice separately for 1-2 minutes, then assemble your bowls.

Meal prep tools

• Grab some glass meal prep bowls if you plan to use the Instant Pot barbacoa beef in lunches for the week.
• Get some compostable takeout containers like the ones pictured in this post.
• I get all my grass-fed beef and free-range chicken from Butcher Box, conveniently delivered to me frozen.

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Chipotle Barbacoa Recipe

This barbacoa beef is a perfect Chipotle copycat! The beef stays tender and flavourful. Make it in the Instant Pot, crockpot or stove top!

Course Entree

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 6 minutes minutes

Servings 6 servings

Calories 514kcal

Author Taylor Stinson

Ingredients

For barbacoa

• 1 tbsp olive oil
• 2 lbs stewing beef
• 4 cloves garlic minced
• 1 chipotle pepper, minced
• 2 tbsp adobo sauce (from the can of chipotles)
• 1 tbsp lime juice
• 1 tbsp soy sauce or tamari if gluten-free
• 1 tbsp vinegar
• 1 tbsp chili powder
• 2 tsp cumin
• 2 tsp onion powder
• 2 tsp paprika
• 3/4 cup beef broth
• 1/2 tsp each salt & pepper

For bowls

• 1 cup Store bought pico de gallo
• 1 cup Store bought Guacamole
• 1 cup Corn
• 2 cups Lettuce
• 1 cup Shredded cheddar cheese
• sour cream to serve
• cilantro to serve

Rice

• 1.5 cups water
• 1 cup dry rice
• 1 tsp butter

Get Recipe Ingredients

Instructions

Instant Pot instructions

• Add all ingredients for barbacoa to Instant Pot in order that they are listed. Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 20 minutes. Do a natural pressure release, then open lid when pressure gauge has dropped and lid opens easily (should take about 20 minutes). Shred beef and serve in juices.

Stovetop instructions

• Add all ingredients for barbacoa to a large pot on the stove in the order that they are listed. Bring to a boil, then place lid on pot. Lower heat to a simmer and cook for 1 hour, stirring every so often. Shred beef and serve in juices.

Crockpot instructions

• Add all ingredients for barbacoa to the slow cooker in the order that they are listed. Cook on high for 3 hours, or on low for 6-8 hours. Shred beef and serve in juices.

To assemble

• Meanwhile, add water, rice and butter to a rice cooker or pot on the stove and cook until liquid has absorbed. Assemble ingredients for bowls.

Video

Notes

UPDATE: The recipe video lists 2 minutes as the cook time but the updated and correct version of this recipe is 10 minutes, as listed in the recipe instructions.

Use your barbacoa to make burrito bowls, tacos, burritos, quesadillas or loaded fries.

Make it with a larger roast and cook on high pressure for 30 mins.

Store the leftovers in the fridge for up to 5 days. Reheat the rice and beef separately, add to your fresh bowls and dig in.

Freeze the barbacoa for up to 3 months. 

Nutrition

Calories: 514kcal | Carbohydrates: 10g | Protein: 35g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 124mg | Sodium: 900mg | Potassium: 494mg | Fiber: 1g | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 6.6mg | Calcium: 120mg | Iron: 3.6mg

The post Chipotle Barbacoa Recipe appeared first on The Girl on Bloor.

Whenever I need something comforting, I always want lasagna. Problem is, it's so much work. Making it in soup form is the answer!

Why you'll love this recipe

• Quick and easy: Ready in just 30 minutes for a hearty meal.
• Freezer-friendly: Perfect for meal prep or saving leftovers.
• Comfort in a bowl: All the cheesy cozy flavours of lasagna in soup form!

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Ingredients and substitutions

• Extra lean ground beef – substitute for ground turkey or ground chicken to cut down on the calorie count.
• Onions – any type of onion, including shallots, will work here.
• Garlic – you could use garlic powder or a garlic-based pasta sauce, but fresh garlic has the best flavor.
• Italian seasoning – you can use store-bought or homemade Italian seasoning, or leave it out altogether.
• Marinara sauce – any type of jarred pasta sauce can be used.
• Beef broth – vegetable or chicken broth will also work.
• Pasta – I use mafalda pasta to make it look like true lasagna soup, but you can just break up lasagna noodles into bite-sized pieces.
• Ricotta cheese – this is just used for topping, so feel free to leave it out if you don’t have any on hand.
• Mozzarella cheese – cheddar or Swiss cheese would also be good but tastes a bit different.
• Parsley – I use this for garnish, but fresh basil or oregano would also be nice if you feel like adding fresh herbs.
• Veggies – this recipe doesn't call for any veggies to keep it simple, but I love adding in some sliced mushrooms and spinach. You could also do finely chopped carrot and celery.

How to make lasagna soup

Step 1: Brown the ground beef.

Sauté the ground beef until browned. 

Step 2: Sauté the onions and garlic.

Add the onions and garlic and sauté until fragrant.

Step 3: Add in the remaining ingredients.

Add the Italian seasoning, salt, pepper, marinara sauce, beef broth and pasta. Simmer until the pasta is cooked.

Step 4: Serve and enjoy!

Serve with mozzarella, ricotta and fresh herbs on top.

Frequently asked questions

What kind of pasta is best for lasagna soup?

I like using mafalda pasta for this lasagna soup, but you could also break up lasagna noodles into bite-sized pieces. Pretty much any kind of pasta will work, but mafalda and lasagna noodles make it more like a traditional lasagna!

Can I cook the pasta in the soup?

Yes! One of the great parts of this recipe is that the pasta cooks right in the pot with the rest of the soup ingredients, so there's less dishes to do after. You can make it separately if you'd like (this is actually best if freezing so the pasta doesn't soak up the liquid), but cooking it in the soup gives the noodles amazing flavour.

Can I make it in the slow cooker or the Instant Pot?

Yes! For the slow cooker, cook on low for 6-8 hours or high for 3-4 hours, adding the pasta in the last 30 minutes. For the Instant Pot, use the sauté function for the meat, then pressure cook for 5 minutes and quick release.

What to serve with lasagna soup

This soup has a little bit of everything so you don't really need a side dish, but if you're looking for ideas, here are some options:

• Garlic bread or fresh crusty bread
• Bruschetta
• Caesar salad or a light garden salad
• Steamed vegetables or asparagus for extra veggies

Storing and reheating

Storing: Store leftovers in the fridge for 4-5 days.

Reheating: Reheat in the microwave for 1-2 minutes or on the stovetop over medium heat.

Freezing: Freeze the soup (without the noodles) in airtight containers for up to 3 months.

Reheating from frozen: Reheat from frozen in the microwave for 6-8 minutes, stirring halfway through, or warm on the stovetop, adding freshly cooked noodles before serving.

Meal prep tools

• Order the same mafalda pasta I use in this recipe.
• Grab some glass meal prep bowls if you plan on turning this soup into your weekly lunches.
• I get all my grass-fed ground beef from Butcher Box, conveniently delivered to me frozen.
• Freeze individual portions of this soup in Souper Cubes for up to 3 months.

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The Best Lasagna Soup Recipe

This 30-minute one pot Lasagna Soup is freezer-friendly, and can also be made in the slow cooker or Instant Pot – it's comfort in a bowl!

Course Soup

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 305kcal

Author Taylor Stinson

Ingredients

• 1 lb extra-lean ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp each salt & pepper
• 1 (650mL) jar marinara sauce
• 4 cups beef broth
• 2 cups dried mafalda pasta or rotini
• 1/2 cup ricotta cheese
• 1/2 cup mozzarella cheese
• Fresh parsley or basil, for garnish

Get Recipe Ingredients

Instructions

Stovetop instructions

• Saute ground beef in a large pot over med-high heat until browned, about 5 minutes. Add onions and garlic, sauteeing another 2-3 minutes until fragrant.
• Add remaining ingredients except for cheeses and fresh herbs, stirring to combine then bringing to a boil. Place lid on pot and simmer for 20 minutes until pasta is cooked through.
• Serve soup in large bowls, sprinkling mozzarella cheese overtop and topping with a dollop of ricotta. Garnish with fresh herbs if desired, then serve and enjoy!

Slow cooker instructions

• Brown the beef, onions and garlic in a large skillet over med-high heat for 5 minutes. Add to slow cooker, along with remaining ingredients except for pasta and cheeses. Cook on high for 4 hours or on low for 8 hours. Add pasta within the last 30 minutes of cooking time. Top with cheeses, then serve and enjoy!

Instant Pot instructions

• Brown the beef, onions and garlic using the saute feature for 5 minutes. Add remaining ingredients, except for cheeses, pushing the pasta underneath the liquid. Cook on high pressure for 3 minutes, then do a quick release. Top bowls with cheeses, then serve and enjoy!

Video

Notes

Cut down on the calories by swapping out the ground beef for ground turkey or chicken.

Use rotini or lasagna noodles broken into bite-sized pieces instead of mafalda.

Add in more veggies like mushrooms, spinach, carrot, celery or bell peppers.

For a vegetarian option, leave out the ground beef and use vegetable broth instead of beef broth.

Make-Ahead Instructions: Store the leftovers in the fridge for 4-5 days. Reheat on the stovetop or in the microwave for 1-2 minutes.

Freezing Instructions: Freeze this soup for up to 3 months. Reheat from frozen in the microwave for 6-8 minutes.

Vegetarian Instructions: Leave out the ground beef and swap out the beef broth for vegetable broth.

Nutrition

Calories: 305kcal | Carbohydrates: 27g | Protein: 27g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 65mg | Sodium: 725mg | Potassium: 497mg | Fiber: 2g | Sugar: 3g | Vitamin A: 154IU | Vitamin C: 3mg | Calcium: 126mg | Iron: 3mg

The post The Best Lasagna Soup Recipe appeared first on The Girl on Bloor.

This soup is a game-changer for busy weeknights! It’s a hearty and healthy twist on the Italian classic, loaded with fresh veggies, beans, and pasta in a rich and flavourful broth.

Why you'll love this recipe

• Quick and easy: Ready in under 20 minutes thanks to the Instant Pot.
• Healthy and filling: Packed with nutritious ingredients like beans, veggies, and pasta.
• Great for meal prep: Makes plenty of leftovers that taste even better the next day!

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Ingredients and substitutions

• Olive oil – or any other neutral flavour of cooking oil.
• Onions – the variety doesn't matter, but I prefer using white or yellow.
• Garlic – I prefer using fresh garlic cloves, but jarred minced garlic will work in a pinch.
• Carrot – parsnips would also work.
• Celery – double up on the carrots or leave this out altogether.
• Green beans – these are classic in minestrone, but feel free to use sugar snap peas instead.
• Kidney beans – you could also use lentils, chickpeas or black beans.
• Italian seasoning – use store-bought or make your own.
• Bay leaves – try using dried oregano or thyme instead.
• Chicken broth – chicken stock and vegetable broth are both great substitutes.
• Crushed tomatoes – I'll occasionally use passata (jarred strained tomatoes) and they work perfectly.
• Macaroni – use any small pasta that you have on hand.
• Fresh basil – to garnish.
• Parmesan – if you want a dairy-free or vegan minestrone, feel free to use nutritional yeast or cashew meal as a substitute.

How to make minestrone soup in the Instant Pot

Step 1: Add the ingredients.

Dump everything except the macaroni, basil, and parmesan into the Instant Pot.

Step 2: Cook under pressure.

Set the Instant Pot to high pressure and cook for 4 minutes.

Step 3: Release the pressure.

Perform a quick release to safely let out the steam.

Step 4: Add the macaroni.

Stir in the macaroni and let it cook.

Step 5: Garnish and serve.

Top the soup with fresh basil and parmesan, then enjoy!

Frequently asked questions

Can I make this recipe without an Instant Pot?

Yes! You can make this on the stovetop by simmering all the ingredients (except the macaroni, basil, and parmesan) in a large pot for 20-25 minutes. Then add the macaroni during the last 10 minutes of cooking.

Can I use a different type of pasta?

Absolutely! Any small pasta shape like ditalini, orzo, or small shells will work. For a healthier option, try whole wheat or legume-based pasta.

How do I prevent the soup from becoming too thick?

The pasta and beans can absorb a lot of liquid over time. Add more broth or water when reheating to adjust the consistency.

What to serve with the minestrone soup

This Instant Pot minestrone soup is a full meal on its own, but if you’re looking for ideas on what to serve on the side, here are some ideas:

• Fresh crusty bread or garlic bread
• Side salad like Caesar salad or this quinoa salad
• Grilled cheese
• Zucchini fries or green bean fries

Storing and reheating

• Storing: Store leftovers in airtight containers in the refrigerator for up to 5 days.
• Reheating: Heat a single serving for 2-3 minutes in the microwave, stirring halfway through. Or, reheat the soup in a pot over medium heat, adding a splash of broth or water if the soup has thickened.
• Freezing: Freeze the soup (without the pasta) in airtight containers or freezer bags for up to 3 months.
• Reheating from frozen: Let the soup defrost in the refrigerator overnight. Then warm it on the stovetop or in the microwave.

Meal prep tools for this recipe

• Here’s the Instant Pot I use.
• Grab some glass meal prep bowls if you plan on turning this recipe into leftovers.
• Freeze this recipe in glass microwave-safe bowls up to 3 months.

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Instant Pot Minestrone Soup

This easy Instant Pot Minestrone Soup is a delicious spin on the Italian classic that comes together in less than 20 minutes.

Course Main Course, Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 261kcal

Author Taylor Stinson

Ingredients

• 2 tbsp olive oil
• 3 onions, diced
• 3 cloves garlic minced
• 1 carrot, peeled and diced
• 2 stalks celery, chopped
• 1 1/2 cups green beans, trimmed
• 1 can kidney beans, drained and rinsed
• 1 tbsp Italian seasoning
• 3 bay leaves
• 4 cups chicken broth
• 1 (796mL) jar crushed tomatoes (sometimes passata)
• 3/4 cup dry macaroni
• Chopped fresh basil, for topping
• Grated fresh parmesan, for topping

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Instructions

• Dump all ingredients except for macaroni, basil and parmesan in Instant Pot. Set to manual and pressure cook on high for 4 minutes. Instant Pot will take about 10 minutes to pre-heat and then the 4 minutes to cook. When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.
• Remove lid, stir soup and add macaroni, then replace lid. Let macaroni soak about 5 minutes (maybe more like 10 depending on the type of pasta you use; mine needed only 5 minutes).
• Remove lid again and stir. Serve in large bowls and top with fresh basil and parmesan cheese. Enjoy!

Video

Notes

Add some protein to your soup using ground chicken or beef.

Store the leftovers in the fridge for up to 5 days. Reheat on the stovetop or in the microwave for 2-3 minutes.

Freeze this recipe for up to 3 months. Microwave from frozen for 6-7 minutes or defrost in the fridge and reheat as normal.

Nutrition

Calories: 261kcal | Carbohydrates: 42g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 674mg | Potassium: 789mg | Fiber: 12g | Sugar: 5g | Vitamin A: 3550IU | Vitamin C: 19mg | Calcium: 130mg | Iron: 4.1mg

The post Instant Pot Minestrone Soup appeared first on The Girl on Bloor.

Who doesn't love mac and cheese?! My fave childhood comfort food, elevated with white cheddar and broccoli… I hope you love it as much as I do!

Why you'll love this recipe

• Healthy comfort food: Your fave comfort food in a much healthier format.
• Easy to make: Choose from two easy methods – the Instant Pot or the stovetop.

Save up to $10,000 a year on food!

Plus eat healthy ALL YEAR and combat exhaustion with my 1-hour-per-week meal prep system! Take my free crash course!

Save my spot!

Ingredients and substitutions

• Butter – margarine would also work.
• Macaroni spirals – rigatoni, macaroni elbows, or penne would all be good.
• Evaporated milk – cream or regular milk can work but won't be as creamy.
• White cheddar cheese – try cheddar, gouda, or gruyere for a different flavour.
• Broccoli – add in any other veggie of your choice.

How to make this recipe

Step 1: Cook the macaroni.

Cook oil, water, pasta, and butter on high pressure.

Step 2: Stir in the milk and cheese.

Do a quick pressure release, then stir in the milk and cheese.

Step 3: Steam the broccoli.

Microwave and drain the broccoli.

Step 4: Stir in the broccoli.

Stir in the broccoli and serve.

Frequently asked questions

What's the best type of cheese for mac and cheese?

I like using white cheddar, but regular cheddar, gruyere, mozzarella, Swiss or gouda would all be yummy.

How do I prevent the cheese from clumping?

Make sure the pasta is hot when stirring in the cheese, and add it gradually while stirring to ensure it melts evenly.

How can I add more protein?

You can stir in some cooked bacon, chicken, turkey or ham at the end of the cooking time for extra protein.

What to serve with mac and cheese

• Coleslaw, salad, or cowboy caviar
• Fresh bread or cornbread
• Brussels sprouts or spinach for extra greens

Storing and reheating

Storing: Store the leftovers in the fridge for 5 days.

Freezing: Freeze in airtight containers for up to 3 months, then thaw in the fridge overnight.

Reheating: Reheat in the microwave for 1-2 mins or in a pot on the stovetop.

Meal prep tools

• The Instant Pot DUO Plus 60 is the version I use in this recipe.
• Grab some glass meal prep bowls if you plan on packing this up for lunch!

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Healthy Mac and Cheese with Broccoli

This Healthy Mac and Cheese with broccoli and white cheddar is the best weeknight dinner! Make it in the Instant Pot or on the stove.

Course Pasta

Cuisine American, Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 540kcal

Author Taylor Stinson

Ingredients

• 1 tbsp sunflower oil
• 4 cups water
• 1 tsp salt
• 1 lb macaroni spirals (sometimes call scoobi do)
• 2 tbsp butter
• 1 can evaporated milk
• 3 cups white cheddar cheese, grated
• 1 head broccoli, finely chopped

Get Recipe Ingredients

Instructions

• Add sunflower oil, water, salt, macaroni spirals and butter to Instant Pot in that order. Set to cook on high pressure for 2 minutes. Once complete, do a quick release of pressure and open the lid when safe to do so.
• Stir in milk and white cheddar until fully blended, then add broccoli florets and stir. Replace the lid and let sit 5 minutes. Serve and enjoy! For those who like their broccoli more well done, it can be cooked in a bowl of water for 5 minutes in the microwave, then drained and added to the Mac and cheese.

Stovetop instructions

• Add macaroni to a large pot of salted boiling water on the stove. Boil for 8-9 minutes until al dente, then rinse and drain.
• Add macaroni back to pot over medium-high heat. Add butter, stirring until melted. Stir in evaporated milk and cheese until creamy and well combined. Finally, stir in broccoli and continuing cooking another 3-4 minutes until broccoli is tender. Serve and enjoy!

Video

Notes

Serve with a side of cowboy caviar, coleslaw or cornbread.

Swap out the white cheddar for regular cheddar, gouda or gruyere.

Store the leftovers in the fridge for 5 days then reheat in the microwave for 1-2 minutes or in a pot on the stovetop.

Freeze your mac and cheese for up to 3 months, then thaw in the fridge overnight.

Nutrition

Calories: 540kcal | Carbohydrates: 53g | Protein: 22g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 672mg | Potassium: 534mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1091IU | Vitamin C: 69mg | Calcium: 467mg | Iron: 1mg

The post Healthy Mac and Cheese with Broccoli appeared first on The Girl on Bloor.

I'm obsessed with anything buffalo chicken – it's an easy, low-calorie way to add flavour to chicken and who doesn't love a wrap for lunch? Just looking at the pictures, I'm reminding myself I need to make these more LOL!

Why You'll Love This Recipe

• Meal prep lunches: They're perfect to make ahead for your work or school lunches.
• Low waste: You can use any veggies you have kicking around the fridge and in need of using up.
• Crunchy chicken tenders: Make your own crispy tenders that take these wraps over the top!

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Ingredients and substitutions

Chicken tenders

• Cooking spray – use any spray of your choice like avocado spray.
• Chicken tenders – cut chicken breasts lengthwise to make your own.
• Flour – potato starch would also work.
• Eggs – coat the tenders in buttermilk instead.
• Panko breadcrumbs – crushed cornflakes would also be good.

To serve

• Flour tortillas – whole wheat wraps would work too.
• Romaine lettuce – use any greens like iceberg lettuce or spinach.
• Blue cheese – feta would also be good here.
• Carrot and celery – add in other crunchy veggies like bell peppers.
• Red onion – white onion will work but has a milder flavour.
• Buffalo sauce – make your own or use a store-bought sauce.
• BBQ sauce – you can skip this if you want more heat.
• Homemade ranch – use a store-bought version to save time.

How to make buffalo chicken wraps

Step 1: Bread the tenders.

Dip the chicken tenders in flour, coat in egg, and finish in panko.

Step 2: Cook the tenders.

Cook them on a greased wire rack over a baking sheet.

Step 3: Make the buffalo sauce.

Melt the butter, then stir in the buffalo sauce and BBQ sauce.

Step 4: Make the ranch.

Mix all the ranch ingredients together.

Step 5: Coat the tenders.

Toss the tenders in the buffalo sauce.

Step 6: Assemble your wraps.

Add all the ingredients to your wrap, roll them up and serve.

Frequently Asked Questions

How do you prevent the wraps from getting soggy?

To keep the wraps from getting soggy, store everything separately, then reheat the tenders in the oven and assemble your wraps the day-of.

Can you make them into lettuce wraps?

Yes! If you're looking for a low-carb option, serve your buffalo chicken in iceberg, bibb or Boston lettuce.

How spicy is the buffalo chicken?

I like to make these wraps with a milder buffalo sauce. If you like spice, you can just use regular buffalo sauce.

What to serve with buffalo chicken wraps

Here are some ideas on what to serve on the side:

• Cut-up veggies like carrots and celery
• Ranch or blue cheese dressing for dipping
• Coleslaw or potato salad

Meal prepping your wraps

Storing: Store the chicken and toppings separately for 5 days, then assemble your wraps fresh the day-of. You can store them assembled for 2 days, but they might get soggy.

Reheating: You can eat the wraps cold or reheat the tenders in the oven for 10 mins at 375° F.

Meal prep tools for this recipe

• Get these square glass meal prep containers here.
• I get all my free-range chicken breasts from Butcher Box.
• Get a meat thermometer to make sure your chicken is cooked through.

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The BEST Crunchy Buffalo Chicken Wraps

This is truly the BEST Buffalo Chicken Wrap you'll ever eat, with the crispiest baked chicken tenders coated in sauce.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 583kcal

Author Taylor Stinson

Ingredients

Chicken tenders

• Cooking spray
• 1 lb chicken tenders
• 1 cup flour `
• 2 eggs
• 2 cup panko breadcrumbs

To serve

• 4 flour tortillas
• 1/2 head romaine lettuce, chopped
• 1/2 cup blue cheese or feta cheese, crumbled
• 1 carrot grated or cut into matchsticks
• 1 stalk celery thinly sliced
• 1/2 small red onion thinly sliced
• Carrots, celery & ranch dip as optional sides

Less spicy buffalo sauce – can also just use buffalo sauce alone

• 3/4 cup buffalo sauce
• 1/4 cup bbq sauce
• 1 tbsp butter

Optional homemade ranch

• 1/2 cup sour cream
• 1 tbsp lemon juice
• 1 tbsp water
• 1 tsp dried dill
• 1 tsp dehydrated onion flakes
• 1 tsp dried parsley
• 1 tsp garlic powder
• Salt & pepper to taste

Get Recipe Ingredients

Instructions

• Preheat oven to 450 F. Spray a wire rack placed overtop of a parchment-lined baking sheet with cooking spray. Add flour to a bowl, crack and whisk 2 eggs in another bowl and add panko to another bowl.
• Dip chicken tenders in flour, then coat in egg, then finish in panko (it's easiest to use a fork to dunk tenders). Add breaded tenders to the greased wire rack, spray tenders with cooking spray and season with salt, then bake for 15 minutes.
• Meanwhile, melt butter in a covered large bowl by microwaving for 30 seconds, then mix in buffalo sauce and bbq sauce. Microwave, covered, another 30 seconds. Skip this step and just microwave the buffalo sauce for 1 min if you're ok with the spice level.
• Make ranch dressing from scratch if desired. Skip this step if you'd like to use store bought to save time.
• When chicken tenders come out of oven, toss in your buffalo sauce. Now you can assemble your wraps.
• Add romaine lettuce, 2 buffalo chicken tenders, blue cheese, a bit of carrot, celery and red onion to each wrap, being careful not to overfill them. Tuck two sides in, pushing contents towards you in the wrap and then start rolling away from you.
• Serve with carrots, celery and dip of your choice – wraps will keep in fridge up to 2 days. I suggest storing all ingredients separately then assembling the day of to avoid sogginess.

Video

Notes

You could also make the chicken in the crockpot.

Fry them in a skillet for 1-2 mins per side if you want them toasted.

Use the leftovers to make loaded fries, burrito bowls or salad.

Store the chicken and toppings separately for 5 days, then assemble before serving. Eat them cold or reheat the tenders in the oven.

Nutrition

Calories: 583kcal | Carbohydrates: 56g | Protein: 39g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 192mg | Sodium: 1701mg | Potassium: 946mg | Fiber: 5g | Sugar: 8g | Vitamin A: 9992IU | Vitamin C: 9mg | Calcium: 246mg | Iron: 5mg

The post The BEST Crunchy Buffalo Chicken Wraps appeared first on The Girl on Bloor.

Move over, Chipotle! I love making these burrito bowls in the Instant Pot – they're easier than you think.

Why You'll Love This Recipe

• Quick and easy meal: Everything comes together in 20 minutes, and is made in just one pot.
• Customizable: Add on your favourite toppings or swap out the ingredients for different diets.

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Ingredients and substitutions

• Olive oil – or another neutral cooking oil like avocado or canola oil.
• Chicken breasts – ground beef or turkey will work, but you'll need to brown it first.
• Taco seasoning – make your own taco seasoning.
• Yellow onion – white or red onion would also be good here.
• Garlic – use freshly minced or jarred minced garlic.
• Red and green pepper – you could also use yellow or orange bell peppers.
• Fresh salsa – jarred salsa or canned crushed tomatoes would work.
• Black beans – use brown or green lentils, chickpeas or kidney beans instead.
• Frozen corn – or any frozen vegetable blend of your choice.
• Chicken broth – vegetable broth is the best substitute here.
• White rice – you can use jasmine rice with just 1/2 cup chicken broth.

How to make burrito bowls

Step 1: Add everything to the Instant Pot.

Add all the ingredients and gently stir the rice into the liquid.

Step 2: Cook on high pressure.

Cook on high pressure, then do a quick pressure release.

Step 3: Add the cilantro.

Add in the cilantro and give the mixture a good stir.

Step 4: Add your toppings.

Serve with any toppings of your choice.

Frequently Asked Questions

Can you use another kind of rice?

You can try using jasmine rice, but you'll need to use 1/2 cup chicken broth instead of 1 cup. I wouldn't recommend using brown rice, since it'll take longer to cook and will overcook the chicken in the process.

How do you avoid the burn notice?

Make sure you don't over-stir the rice into the liquid, or you'll get the burn notice. Gently push the rice under the liquid at the very top until it's just submerged.

Can you make burrito bowls in the slow cooker?

Yes! Spray the slow cooker with cooking spray, dump everything in the crockpot and cook on high for 4 hours or low for 8 hours, stirring once or twice throughout the cooking time.

Serving ideas

• Toppings: Salsa, pico de gallo, guacamole, shredded cheese, sour cream, refried beans and lettuce would all be delicious.
• Sides: Serve with tortilla chips and cowboy caviar, or salsa and guac.
• Burritos: Wrap the filling up in a tortilla and serve it as a burrito!

Storage instructions

• Storing: Store the leftovers and toppings separately in the fridge for 5 days.
• Freezing: Freeze without the bell peppers for 3 months, then thaw in the fridge overnight. Add on some sautéed bell peppers before serving.
• Reheating: Sprinkle some water over top and microwave for 1-2 mins, then add on your toppings.

Meal prep tools

• The Instant Pot DUO Plus 60 is the version I use in this recipe.
• Grab some glass meal prep bowls if you plan on packing this dish up for leftovers.
• This is my fave taco seasoning if you don’t feel like making your own!
• Freeze this recipe in glass microwave-safe bowls up to 3 months.
• Or these aluminum foil containers are perfect for re-heating straight from the freezer to oven.
• And of course I get all my free range chicken breasts from Butcher Box!

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20-Minute Instant Pot Chicken Burrito Bowls

These 20-Minute Instant Pot Chicken Burrito Bowls are a healthy, easy and flavourful dinner idea made with simple ingredients!

Course Main Course

Cuisine tex mex

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 406kcal

Author Taylor Stinson

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breasts diced into 1-inch cubes
• 1 tbsp taco seasoning
• 1 yellow onion diced
• 4 cloves garlic minced
• 1/2 each red and green pepper diced
• 2 cups fresh salsa (I used the fresh kind, Garden Fresh Gourmet, found in the refrigerated section of the grocery store but you can use jarred)
• 1 can black beans drained and rinsed
• 2 cups frozen corn
• 1 cup chicken broth
• 1 cup white rice

Optional toppings

• Cilantro
• Sour cream
• Cheese
• Jalapenos

Get Recipe Ingredients

Instructions

• Dump all ingredients in the order in which they are listed (except for toppings) in Instant Pot. Ensure you add rice on top of everything else and gently stir it in to the liquids on the very top. Do NOT stir the entire mixture way down to the bottom, you just want to ensure the rice is covered by liquid. If you stir the entire mixture, you may get the burn message.
• Set to manual and pressure cook on high for 4 minutes. Instant Pot will take about 10 minutes to pre-heat and then the 4 minutes to cook.
• When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.
• Remove lid, stir contents well and divide among 6 bowls. Top with any toppings of choice then serve and enjoy!

Video

Notes

Make this recipe vegetarian by leaving out the chicken and doubling up on the black beans.

If you like your peppers more tender-crisp, stir them in at the end.

Make these bowls in the slow cooker. Dump everything in the crockpot, then cook on high for 4 hours or low for 6 hours.

Store the leftovers in the fridge for 5 days. Sprinkle some water over top then microwave for 1-2 minutes, stirring halfway through.

Freeze this recipe for up to 3 months without the peppers. Defrost in the fridge overnight then reheat as normal.

Nutrition

Calories: 406kcal | Carbohydrates: 63g | Protein: 28g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 708mg | Potassium: 1036mg | Fiber: 10g | Sugar: 5g | Vitamin A: 558IU | Vitamin C: 25mg | Calcium: 68mg | Iron: 3mg

The post 20-Minute Instant Pot Chicken Burrito Bowls appeared first on The Girl on Bloor.

You know those days you're just too tired to cook but also craving comfort food? These beef tacos are my comfort meal, and I love dumping the ingredients in the slow cooker and calling it a day.

Why You'll Love This Recipe

• Different cooking options: You can make the shredded beef on the stovetop, in the Instant Pot or in the slow cooker.
• Juicy and flavourful: The meat turns out super flavourful and tender, and you can adjust the spiciness.
• Freezer-friendly: Freeze the beef to use in other meals like quesadillas, burrito bowls or salads.

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Ingredients and substitutions

• Olive oil – or any neutral cooking oil such as avocado oil.
• Chuck roast – cut up some brisket, rump roast, round roast or flank steak instead.
• Yellow onion – white or red can also be used.
• Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
• Chipotles in adobo sauce – chipotle powder will work but has a slightly different flavor.
• Taco seasoning – use a store-bought blend or make your own.
• Lime juice – lemon juice can be used instead.
• Soy sauce – coconut aminos or tamari are the best substitutes here.
• Salt & pepper – to taste.
• Beef broth – vegetable broth would work but will have a slightly different flavour.
• Corn tortillas – you can use flour tortillas or lettuce wraps instead.

Topping ideas

• Pico de gallo – homemade or jarred salsa would also be good.
• Guacamole – you could also use sliced fresh avocado.
• Sliced jalapenos – use pickled jalapenos or bell peppers for a milder option.
• Diced red onions – diced white onions can be used instead.
• Feta cheese – swap out for cotija cheese or Monterey Jack.
• Cilantro – leave this off if you’re not a fan.
• Lime wedges – leave these off if you don’t have any on hand.

How to make these tacos

Step 1: Cut up the chuck roast.

Cut the roast into 1-inch pieces so it cooks faster.

Step 2: Cook the beef.

Cook the beef in the slow cooker, Instant Pot or stovetop.

Step 3: Shred the beef.

Once the beef has finished cooking, use two forks to shred it.

Step 4: Prep your toppings.

Chop up all your toppings.

Step 5: Add the beef to the tortillas.

Add the shredded beef to warm corn tortillas.

Step 6: Assemble your tacos.

Add all your toppings and enjoy.

Frequently Asked Questions

What is the best cut of beef for shredding?

I like using chuck roast for my shredded beef tacos. The marbling gives you the best melt-in-your-mouth tenderness, which is exactly what you want when you’re making shredded beef! If you can’t find any chuck roast, you can also try using brisket, rump roast, round roast or even flank steak.

Can you make this recipe ahead of time?

Yes! If you're making these tacos for a party or a potluck, you can make the shredded beef up to 5 days in advance. Reheat it in the microwave for 1-2 minutes or in a skillet on the stovetop, then serve with all the fixings.

Can you use frozen beef?

You should not use frozen beef if you're making the tacos in the slow cooker. However if you're using the Instant Pot, you can use frozen beef that's already cut into pieces, it will just take a bit longer for the Instant Pot to get up to pressure.

How do you keep shredded beef from drying out?

Overcooking the beef can make it dry out, so make sure you're not overcooking it. The beef broth will also help keep the beef nice and moist while it cooks. To prevent it from drying out when reheating your leftovers, sprinkle a bit of water or extra broth over top before reheating.

More ways to use the shredded beef

There are a few different ways you can serve the shredded beef:

• Tacos: Serve the beef in hard or soft shell tortillas with all your favourite toppings.
• Enchiladas: Use the beef to make enchiladas. Add the filling to corn tortillas, roll them up, top with salsa verde and cheese, and bake in the oven.
• Lettuce wraps: For a low-carb option, serve the shredded beef in lettuce wraps.
• Sides: Serve with a side of Mexican street corn, cowboy caviar or Mexican rice.

Storing and reheating

The shredded beef is great for meal prep! Here's how to store and freeze the leftovers:

• To store: Store the shredded beef in airtight containers for up to 5 days (keep the toppings and tacos separate).
• To reheat: Warm up the beef in the microwave for 1-2 mins or in a skillet on the stovetop. Assemble your tacos fresh and dig in!
• To freeze: Freeze the beef for up to 3 months. Defrost in the fridge overnight then reheat as normal.

Meal prep tools

• Grab some glass meal prep bowls if you plan on turning these tacos into your weekly lunches.
• Try making this recipe in a crock pot.
• Here’s the Instant Pot I use.
• I get all my grass-fed beef from Butcher Box, conveniently delivered to me frozen.

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Shredded Beef Tacos {Crockpot, Stovetop or Instant Pot}

These Shredded Beef Tacos are so tender and delicious! Make them in the slow cooker, Instant Pot or on the stove for an easy weeknight meal.

Course Main Course

Cuisine American, tex mex

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Servings 6 servings

Calories 483kcal

Author Taylor Stinson

Ingredients

• 1 tbsp olive oil
• 2 lb chuck roast cut into 1 inch pieces
• 1 yellow onion diced
• 4 cloves garlic, minced
• 2 tbsp chipotles in adobo sauce
• 2 tbsp taco seasoning
• 1 tbsp lime juice
• 1 tbsp soy sauce
• 1/2 tsp each salt & pepper
• 1 cup beef broth
• 18 corn tortillas

Topping ideas

• Pico de gallo
• Guacamole
• Sliced jalapenos
• Diced red onions
• Feta cheese
• Cilantro
• Lime wedges

Get Recipe Ingredients

Instructions

Crockpot instructions

• Add olive oil, onion, beef, chipotles, garlic, taco seasoning, lime juice, soy sauce, salt and pepper and beef broth to the crockpot, stirring to combine. Cook on high for 3 hours or on low for 6 hours.
• Shred beef with two forks, then serve over corn tortillas with desired toppings. Enjoy!

Instant Pot instructions

• Add olive oil, onion, beef, chipotles, garlic, taco seasoning, lime juice, soy sauce, salt and pepper and beef broth to the Instant Pot in that order. Do not stir. Cook on high pressure for 20 minutes, then let the Instant Pot do a natural release of the pressure.
• Shred beef with two forks, then serve over corn tortillas with desired toppings. Enjoy!

Stovetop instructions

• Add olive oil to a large pot over medium-high heat. Add beef, browning for 2-3 minutes. Add in onions and garlic, sauteeing another 2 minutes until softened and fragrant. Add beef broth, chipotles, taco seasoning, lime juice, soy sauce and salt and pepper, stirring to combine.
• Cook over medium-low heat for 3 hours, stirring occasionally. Shred beef with two forks, then serve over corn tortillas with desired toppings. Enjoy!

Notes

Nutritional info is for 1/6 of the beef mixture and 3 corn tortillas. Toppings should be calculated separately.

For a lower-carb option, serve these shredded beef tacos with lettuce wraps.

Serve your tacos with a side of coleslaw, chips and salsa, refried beans or street corn.

Store the beef and toppings separately in the fridge for up to 5 days. Reheat the beef in the microwave or in a pan on the stovetop then assemble your fresh tacos.

Freeze the shredded beef for up to 3 months. Defrost in the fridge overnight then reheat as normal.

Nutrition

Calories: 483kcal | Carbohydrates: 39g | Protein: 35g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 542mg | Potassium: 713mg | Fiber: 6g | Sugar: 2g | Vitamin A: 101IU | Vitamin C: 3mg | Calcium: 100mg | Iron: 5mg

The post Shredded Beef Tacos {Crockpot, Stovetop or Instant Pot} appeared first on The Girl on Bloor.

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Ingredients and substitutions

• Butter – butter keeps the rice fluffy, but is optional to the dish. If you want the same effect but would rather not use butter, then you can use olive oil.
• Garlic – fresh minced garlic is best but jarred minced garlic can also be used.
• Chicken breast – chicken thighs will also work in place of chicken breast and will probably be a juicier cut of meat.
• Chicken broth – use a vegetable broth in place of chicken if you’re in a pinch.
• Soy sauce – coconut aminos or tamari are great substitutes for soy sauce.
• Jasmine rice – use any rice that you prefer like basmati or brown rice, just keep in mind that using a different kind of rice will alter the cooking times.
• Frozen vegetables – use any frozen vegetable blend that you prefer. I typically use a blend of frozen peas, corn and green beans.
• Green onions – to garnish.

How to make chicken fried rice in the Instant Pot

Step 1: Add ingredients to the pot.

Add the butter, garlic, chicken, chicken broth, soy sauce and rice to the pressure cooker in order.

Step 2: Cook on high pressure.

Cook on manual high pressure for 3 minutes, then do a quick release of the pressure.

Step 3: Microwave the veggies.

While the rice is cooking, defrost the frozen veggies in the microwave.

Step 4: Add the veggies and serve.

Stir in the veggies and green onions, then serve and enjoy!

Frequently Asked Questions

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Instant Pot Chicken Fried Rice Meal Prep Bowls

These Instant Pot Chicken Fried Rice Meal Prep Bowls come together in one pot – all you need is rice, chicken and frozen veggies!

Course Main Course

Cuisine American, Asian-Inspired

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 325kcal

Author Taylor Stinson

Ingredients

• 3 tbsp butter
• 4 cloves garlic minced
• 2 chicken breasts, diced
• 1 1/4 cups chicken broth
• 1/4 cup low sodium soy sauce
• 1 cup dry jasmine rice
• 1 bag mixed frozen vegetables (I used the Green Giant blend of carrots, corn and peas)
• 1 bunch green onions, sliced

Get Recipe Ingredients

Instructions

• Add butter, garlic, chicken, chicken broth, soy sauce and rice to Instant Pot in that order. Cook on high pressure for 3 minutes. Do a quick release of the pressure and open lid when it is safe to do so.
• Meanwhile, microwave frozen vegetables in a large bowl for 5 minutes until de-frosted.
• Add veggies and green onions to rice in Instant Pot, stirring well to combine. Serve and enjoy – will last in the fridge up to 5 days.

Video

Notes

If you’re using a different kind of rice, you may need to alter the cooking time of this recipe.

Use any frozen veggie blend of your choice (I like Green Giant).

Store any leftovers in the fridge for up to 5 days. Sprinkle some water over top then microwave for 1-2 minutes.

Freeze this dish for up to 3 months. Defrost then microwave for 5-6 minutes, stirring halfway through.

Nutrition

Calories: 325kcal | Carbohydrates: 35g | Protein: 22g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 64mg | Sodium: 502mg | Potassium: 422mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1050IU | Vitamin C: 21.5mg | Calcium: 80mg | Iron: 2.2mg

The post Instant Pot Chicken Fried Rice Meal Prep Bowls appeared first on The Girl on Bloor.

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How to make shredded chicken

There are several methods you can use to make juicy and flavourful shredded chicken for meal prep. All these methods are easy, so choose the one that works best for you.

1. Poaching – You can poach chicken on the stovetop. Just simmer it in water or chicken stock for about 20 minutes.
2. Slow Cooker – If you want to start your meal in the morning and come home to fully cooked chicken that is ready to shred, make it in your crockpot. Cook the chicken on low power for eight hours. When you arrive home from work or school, the chicken will be ready to be shredded. This shredded chicken crockpot recipe is the most hands-off option.
3. Instant Pot – If you need shredded chicken immediately, you can use your pressure cooker. Cook on high pressure for 6 minutes then do a quick release of the pressure, open the lid and remove the chicken and shred.

Frequently Asked Questions

The Best Shredded Chicken Flavours

There are so many different ways you can flavor your chicken! I rounded up five of my favourite shredded chicken sauce and seasoning ideas that will work for any meal. Plus, with five different options, you'll never get bored. Feel free to try out different seasonings and spices until you find something you love.

Shredded BBQ chicken

This seasoning option is great for classic BBQ staples like pulled chicken sandwiches! Just toss the shredded chicken with your favourite barbecue sauce and you're good to go.

Jerk-inspired shredded chicken

Enjoy all the flavors of the Caribbean with this jerk-inspired seasoning! Enjoy the chicken on its own or make it into a salad with some fresh avocado, mango and bell peppers for extra flavor.

Lemon oregano shredded chicken

This lemon oregano shredded chicken is perfect for making Mediterranean-inspired dishes. Add the chicken to pita bread or serve it with a Greek salad for a delicious meal.

Chili lime shredded chicken

Try out a fun spin on your favourite Mexican-inspired dishes with this chili lime chicken seasoning. Looking for more taco-inspired ideas? Toss the chicken in my homemade taco seasoning.

Teriyaki shredded chicken

I love using this teriyaki shredded chicken to make lettuce wraps! Just toss the chicken in soy sauce and hoisin sauce and dig in.

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5 Easy Shredded Chicken Recipes

These Easy Shredded Chicken Recipes are great for meal prep! Learn how to cook shredded chicken and season it 5 different ways.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 212kcal

Author Taylor Stinson

Ingredients

• 1 lb boneless, skinless chicken breast

Chili lime

• 1 tbsp chili powder
• 1 tsp cumin
• 2 tbsp lime juice
• 1 tsp salt

BBQ

• 1/2 cup BBQ sauce

Lemon oregano

• 2 tbsp lemon juice
• 1 tbsp oregano
• 2 cloves garlic, minced
• 1 tsp salt

Teriyaki

• 1/4 cup soy sauce
• 1/4 cup hoisin sauce

Jerk-inspired

• 2 tbsp lime juice
• 1 tsp allspice
• 1 tsp nutmeg
• 1 tsp garlic powder
• 1 tsp thyme
• 1 tsp paprika

Get Recipe Ingredients

Instructions

Crockpot

• Add chicken and seasonings of choice to crockpot. Cook on low for 8 hours, then remove chicken and shred before returning to the pot and giving a good stir.
• Serve as meals pictured in the post if desired – further instructions on how to use each type of shredded chicken are pictured above.

Instant Pot

• Add 1 cup water or chicken broth to the bottom of the Instant Pot then place in trivet. Add in chicken breasts and seasonings.
• Cook on high pressure for 6 minutes, then do a quick release of the pressure, or let the pressure release naturally for more tender chicken (will take about 20 minutes). Remove chicken and shred, then place back in pot and toss to combine.
• Serve as meals pictured in the post if desired – further instructions on how to use each type of shredded chicken are pictured above.

Stovetop

• Bring a large pot of water to a boil on the stovetop. Add chicken then cook for 20 minutes or until chicken reaches an internal temperature of 165 F.
• Remove chicken from water then shred chicken. Drain water from pot, then add chicken back to pot and mix in seasonings of choice.
• Serve as meals pictured in the post if desired – further instructions on how to use each type of shredded chicken are pictured above.

Video

Notes

Make sure to shred the chicken when it's warm for best results.

Use any leftover chicken to make quesadillas, burrito bowls, sandwiches, salads and more.

Store the leftovers in the fridge for up to 4 days. Sprinkle some water over top and microwave for 1-2 minutes.

Freeze the chicken for up to 3 months. Defrost in the fridge or microwave from frozen for 5-6 minutes.

Nutritional info is for shredded chicken ONLY. Not including sides served with it.

Nutrition

Calories: 212kcal | Carbohydrates: 19g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 1697mg | Potassium: 589mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1010IU | Vitamin C: 4.1mg | Calcium: 52mg | Iron: 1.9mg

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Ingredients and substitutions

• Olive oil – or another neutral cooking oil like canola or avocado oil.
• Chicken breasts – you can also make this pad thai with frozen shrimp or add in some tofu chunks after cooking.
• Garlic – freshly minced garlic is best. Jarred minced garlic will work in a pinch.
• Soy sauce – coconut aminos or tamari are the best substitutes for soy sauce.
• Jarred pad thai sauce – I use Thai Kitchen’s sauce but you can also make your own using this recipe.
• Water
• Rice noodles – use flat-top rice noodles or vermicelli rice noodles for the best results.
• Carrot matchsticks – if you can’t find any carrot matchsticks you could grate a carrot instead.
• Yellow and red bell pepper – use any colour combination of bell peppers of your choice.
• Green onions – chives would also be good or you can leave these out.
• Peanuts – leave this out altogether if you don’t like peanuts.
• Cilantro – leave this out altogether if you don’t like cilantro. You could also garnish with a lemon or lime wedge.

How to make chicken Pad Thai

Step 1: Add the first 7 ingredients to the Instant Pot in order.

Add the olive oil, chicken, garlic, soy sauce, Pad Thai sauce, water and rice noodles to Instant Pot in order.

Step 2: Cook on high pressure.

Cook on high pressure for 2 minutes, then do a quick release of the pressure.

Step 3: Toss in the veggies and peanuts.

Add in the carrot matchsticks, bell peppers and half the peanuts (about 2 tablespoons), and toss the mixture carefully with tongs. Add the lid back on and let it sit for about 5 minutes.

Step 4: Garnish and enjoy!

Top with green onions, remaining peanuts and cilantro. Serve and enjoy!

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Instant Pot Chicken Pad Thai

This Instant Pot Chicken Pad Thai is a quick and easy one-pot dinner – the noodles cook alongside the other ingredients for minimal clean-up!

Course Main Dish

Cuisine Thai

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 402kcal

Author Taylor Stinson

Ingredients

• 2 tbsp olive oil
• 2 chicken breasts, diced
• 4 cloves garlic minced
• 3 tbsp low-sodium soy sauce or tamari
• 1/2 cup jarred pad thai sauce (I like Thai Kitchen brand)
• 1 1/2 cups water
• 7 oz rice noodles
• 1 cup Carrot matchsticks
• 1/2 each red and yellow pepper, sliced
• 4 green onions, sliced
• 1/3 cup chopped peanuts
• 1/3 cup fresh chopped cilantro

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Instructions

• Add olive oil, chicken, garlic, soy sauce, pad thai sauce, water and rice noodles to Instant Pot in that order, leaving noodles floating slightly above other ingredients. Set to manual and pressure cook on high for 2 minutes. Instant Pot will take about 10 minutes to pre-heat and then 2 minutes to cook. When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.
• Add carrot matchsticks, bell peppers and half of peanuts, tossing carefully with tongs. Place lid back on and let sit for 5 minutes.
• Remove lid and serve, then top with green onions, remaining chopped peanuts and cilantro. Enjoy!

Video

Notes

Make this recipe with frozen shrimp or stir in some tofu at the end.

Use a store-bought Pad Thai sauce or make your own homemade sauce.

Store the leftovers in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes or in a pan on the stovetop.

Freeze this dish for up to 3 months. Defrost in the fridge then reheat.

Nutrition

Calories: 402kcal | Carbohydrates: 48g | Protein: 25g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 36mg | Sodium: 1174mg | Potassium: 202mg | Fiber: 3g | Sugar: 15g | Vitamin A: 850IU | Vitamin C: 34.7mg | Calcium: 30mg | Iron: 1.1mg

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Ingredients and substitutions

• Olive oil – or another neutral cooking oil like avocado, grapeseed or canola oil.
• Yellow onion – white onion, red onion or shallots would also work.
• Garlic – fresh minced garlic is best but you could also use jarred minced garlic in a pinch.
• Chili powder – use taco seasoning instead.
• Cumin – use taco seasoning instead.
• Adobo sauce – you can mix up some minced pickled jalapeno pepper with 1 tbsp of smoky BBQ sauce but the flavours will change.
• Chicken broth – vegetable broth would be the best substitute here.
• Fire roasted diced tomatoes – if you can’t find fire roasted, use a can of regular diced tomatoes or crushed tomatoes.
• Chicken breasts – boneless chicken thighs or even chicken drumsticks would work in this recipe.
• Corn tortillas – I prefer corn tortillas for this recipe for a more authentic flavour but flour tortillas would work just as well.

How to make chicken tinga tacos

Step 1: Add everything to the Instant Pot.

Add the olive oil, onion, garlic, chili powder, cumin, salt, adobo sauce, chicken broth, tomatoes and chicken to the pot in order.

Step 2: Cook on high pressure.

Cook on high pressure for 5 minutes, then do a quick release of the pressure.

Step 3: Shred the chicken.

Remove the chicken from the pot and shred it with a knife and fork. Add it back to the sauce and stir well until combined.

Step 4: Assemble your tacos and serve.

Microwave the tortillas and prep any toppings of your choice. Assemble your tacos then dig in!

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Instant Pot Chicken Tinga Tacos

These Instant Pot Chicken Tinga Tacos are made with fire-roasted tomatoes and chipotle – they're gluten-free and ready in 30 minutes!

Course Main Course

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 388kcal

Author Taylor Stinson

Ingredients

• 1 tbsp olive oil
• 1 medium-sized yellow onion, finely diced
• 4 cloves garlic minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp salt
• 2 tbsp adobo sauce (from a can of chipotle peppers)
• 1/3 cup chicken broth
• 1 cup fire roasted diced tomatoes (pureed in a blender)
• 1 lb chicken breasts
• 8 corn tortillas

Topping Ideas

• Raw onions, diced
• Tomatoes, diced
• romaine lettuce, chopped
• Sliced avocado
• chopped fresh cilantro
• Cotija cheese, crumbled

Get Recipe Ingredients

Instructions

• Add olive oil, onions, garlic, chili powder, cumin, salt, adobo sauce, broth, tomatoes and chicken to the Instant Pot in that order. Cook on high pressure for 5 minutes (Instant Pot will take 10-15 min to preheat) and do a quick pressure release once the cooking cycle is finished.
• Open the lid when safe to do so and remove the chicken breasts. Shred apart with a knife and fork, or let cool and shred with your hands. Add back to sauce in Instant Pot and stir until well combined. Replace lid and let sit another 5 min.
• Meanwhile, microwave corn tortillas for 30 seconds and prepare toppings of choice. Add toppings and chicken to tortillas, then serve and enjoy!

SLOW COOKER INSTRUCTIONS

• Add olive oil, onions, garlic, chili powder, cumin, salt, adobo sauce, broth, tomatoes and chicken to the slow cooker. Cook on high for 4 hours, or on low for 8 hours.
• Once done, remove the chicken breasts and shred in the pot. Serve with corn tortillas and toppings of choice. Enjoy!

STOVETOP INSTRUCTIONS

• Add olive oil, onions, garlic, chili powder, cumin, salt, adobo sauce, broth, tomatoes and chicken to a pot on the stove. Cook on med-high heat for 25 minutes.
• Once done, remove the chicken breasts and shred in the pot. Serve with corn tortillas and toppings of choice. Enjoy!

Video

Notes

If you want your tacos to be milder, swap the chili powder for taco seasoning.

You can use boneless skinless chicken thighs or drumsticks instead of breasts.

Make this recipe in the slow cooker instead of the Instant Pot.

Store any leftovers in the fridge, sprinkle some water over top of the chicken then reheat in the microwave for 2-3 minutes.

Freeze the chicken for up to 3 months. Defrost in the fridge overnight then reheat in the microwave.

Nutrition

Calories: 388kcal | Carbohydrates: 27g | Protein: 24g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 57mg | Sodium: 742mg | Potassium: 249mg | Fiber: 7g | Sugar: 5g | Vitamin A: 4600IU | Vitamin C: 15.7mg | Calcium: 200mg | Iron: 2.2mg

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Ingredients and substitutions

• Olive oil – swap out for another neutral cooking oil like avocado or canola oil.
• Chicken breasts – boneless skinless chicken thighs would also work in this recipe.
• Low-sodium soy sauce – tamari or coconut aminos are the best substitutes here.
• Hoisin sauce – oyster sauce or a mixture of soy sauce and honey will provide a similar flavour.
• Rice vinegar – white wine vinegar or apple cider vinegar would also work.
• Garlic ­– fresh minced garlic is best. The jarred variety can be used in a pinch.
• Grated fresh ginger – if you don’t have any fresh ginger, try substituting for a bit of ground ginger instead.
• Carrots – use another kind of veggie, just make sure it’s cut into small pieces. If you’re swapping out the carrot, stir that veggie in at the end instead of cooking on pressure.
• Jasmine rice – you can try using another kind of rice but it may alter the cooking time.
• Broccoli – use another kind of veggie, just make sure it’s cut into small pieces.
• Red pepper – any variety of bell pepper would work or you can swap out for another veggie of your choice.
• Green onions – leave this out altogether if you don’t have any on hand.
• Sesame seeds – black or white sesame seeds are both great for garnish.

How to make teriyaki chicken in the Instant Pot

Step 1: Add everything to the pot and cook.

Add the olive oil, chicken, soy sauce, hoisin sauce, garlic, ginger, carrots, water and rice to the Instant Pot in order. Gently stir the top (not the bottom) then cook on high pressure for 2 minutes.

Step 2: Steam the broccoli.

Add the broccoli to a large bowl of water and microwave. Drain and set aside.

Step 3: Stir in the veggies.

Do a quick release of the pressure and stir in the broccoli, red pepper and green onions. Add the lid on and let the mixture sit.

Step 4: Garnish and serve!

Top with green onions and sesame seeds and dig in.

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Instant Pot Teriyaki Chicken and Rice

Instant Pot Teriyaki Chicken and Rice is an easy healthy meal prep idea with broccoli, peppers and a simple stir fry sauce.

Course Main Course

Cuisine American, Asian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 434kcal

Author Taylor Stinson

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breasts diced
• 2 tbsp low-sodium soy sauce or tamari if gluten-free
• 2 tbsp hoisin sauce
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 carrots, chopped
• 1 cup water
• 1 cup jasmine rice
• 1 head broccoli, cut into small florets
• 1 red pepper, chopped
• 4 green onions, sliced
• 1 tsp Sesame seeds for garnish

Get Recipe Ingredients

Instructions

• Dump olive oil, chicken, soy sauce, hoisin sauce, garlic, ginger, carrots, water and rice into Instant Pot in that order. Gently stir the top just to ensure the rice is covered by liquid, making sure not to scrape the spoon along the bottom of the Instant Pot (too much stirring can cause the burn message). Place lid on and cook for 2 minutes on high pressure.
• While chicken and rice is pressure cooking, add broccoli to a large bowl of water and microwave for 8 minutes before draining.
• Instant Pot will take about 10 minutes to come to pressure then cooks on high pressure for two minutes. Do a quick pressure release and remove lid when safe to do so. Stir in broccoli, red pepper and green onions, then replace lid and let sit another 5 minutes.
• Serve among four bowls and top with more green onions if desired and sesame seeds. Enjoy!

Video

Notes

Make a big batch of the stir fry sauce ahead of time and store it in the fridge for up to a year.

Try adding in other veggies like snap peas, bok choy, baby corn, edamame and pineapple.

Try making this recipe in the crockpot.

Serve it with corn on the cob, brussels sprouts or steamed veggies.

Store any leftovers in the fridge for up to 5 days. Add in a splash of water then microwave for 1-2 minutes.

Freeze this recipe for up to 3 months. Thaw in the fridge overnight then reheat.

Nutrition

Calories: 434kcal | Carbohydrates: 58g | Protein: 34g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 629mg | Potassium: 1199mg | Fiber: 7g | Sugar: 8g | Vitamin A: 7128IU | Vitamin C: 180mg | Calcium: 128mg | Iron: 3mg

The post Instant Pot Teriyaki Chicken and Rice appeared first on The Girl on Bloor.

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Ingredients and substitutions

• Coconut oil – coconut oil will add the coconut flavour needed for the pina colada taste. You can leave this out and just use the coconut milk if you don't have any on hand.
• Coconut milk – I use Silk coconut milk, but you can use any sweetened or unsweetened coconut milk of your choice, as long as it comes from a carton.
• Steel cut oats – you can use rolled oats (also known as old fashioned oats) instead.
• Pineapple – frozen or fresh pineapple would both work.
• Shredded coconut – choose between sweetened or unsweetened shredded coconut.
• Raspberries or cherries – add on another fruit of your choice like strawberries or sliced-up mango.

How to make steel cut oats in the Instant Pot

Step 1: Add everything to the pot.

Step 2: Cook the oats.

Simmer on the stovetop or cook on high pressure in the Instant Pot for 3 minutes.

Step 3: Stir in the coconut and pineapple.

If you're cooking in the Instant Pot, do a natural pressure release, then stir in the coconut and pineapple.

Step 4: Garnish with toppings and enjoy!

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Pina Colada Instant Pot Steel Cut Oats {+ Stovetop Instructions}

These Pina Colada Instant Pot Steel Cut Oats are a healthy meal prep breakfast! No pressure cooker? Make them on the stove instead.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 233kcal

Author Taylor Stinson

Ingredients

• 1 tbsp coconut oil melted
• 2 cups coconut milk
• 1 cup water
• 1 cup steel cut oats
• 1 1/2 cups fresh or frozen pineapple, diced
• 3/4 cup sweetened shredded coconut
• Raspberries or cherries (optional, for topping)

Get Recipe Ingredients

Instructions

Instant Pot instructions

• Pour melted coconut oil, coconut milk, water and steel cut oats to Instant Pot in that order. Cook on high pressure for 3 minutes and let the pressure release naturally (about 20-25 minutes – you'll know when the pressure valve is down and lid opens easily.)
• Remove lid and stir in shredded coconut and pineapple. Divide among 4 meal prep bowls and garnish with raspberries or cherries (optional). Serve and enjoy!

Stovetop instructions

• Pour coconut oil (doesn't have to be melted), coconut milk, water and steel cut oats to a medium sized pot over med-high heat. Bring to a boil, then simmer for 15-20 minutes until cooked through and thickened.
• Stir in shredded coconut and pineapple. Divide among 4 meal prep bowls and garnish with raspberries or cherries (optional). Serve and enjoy!

Video

Notes

You can also try making this recipe with rolled oats/old fashioned oats.

Try out different variations of these steel cut oats.

Make sure you're adding the right ratio of liquid to oats to avoid the burn notice.

Add on your favourite toppings like coconut, berries, sliced mango and more.

Store your oatmeal in the fridge for up to 5 days. Eat cold or add in some more liquid then microwave for 1-2 minutes.

Freeze this recipe for up to 3 months. Thaw in the fridge overnight then reheat.

Nutrition

Calories: 233kcal | Carbohydrates: 28g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 64mg | Potassium: 169mg | Fiber: 3g | Sugar: 10g | Vitamin A: 300IU | Vitamin C: 35.5mg | Calcium: 240mg | Iron: 1.4mg

The post Pina Colada Instant Pot Steel Cut Oats {+ Stovetop Instructions} appeared first on The Girl on Bloor.

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Ingredients and substitutions

• Olive oil – use any neutral oil as a substitute for olive oil.
• Chicken breasts – chicken thighs are a great alternative to chicken breasts and may offer a juicier cut of meat.
• Yellow onion – sweet onions, shallots or white onions are a great alternative to yellow onion.
• Garlic – use fresh or jarred minced garlic or garlic powder in a pinch.
• Chili powder – cayenne pepper, chili flakes or paprika can be used as a substitution.
• Cumin – ground coriander, taco seasoning or garam masala can be used in this recipe.
• Salt – to taste.
• Green chilies – you can use green bell peppers for a milder option.
• Corn – use fresh, canned or frozen corn in this recipe.
• Salsa verde – use store-bought jarred salsa verde or make your own homemade salsa verde.

To serve

• Brown rice – use any variety of rice of your choice like white rice or even quinoa.
• Avocado – garnish with guacamole instead or leave this off altogether.
• Jalapeno – use pickled jalapenos for less of a kick.
• Cilantro – leave this off if you're not a fan of cilantro.

How to make salsa verde chicken

Step 1: Add everything to the pot.

Add the olive oil, chicken, onion, garlic, spices, green chilies, corn and salsa to the Instant Pot or slow cooker. Cook in the Instant Pot on high pressure for 5 minutes, or in the slow cooker on high for 4 hours or low for 8 hours.

Step 2: Make the rice.

While the chicken is cooking, cook the rice in a slow cooker or in a pot on the stovetop until the liquid has absorbed.

Step 3: Shred the chicken.

When the chicken is done cooking, shred the chicken right in the pot.

Step 4: Serve and enjoy!

Serve the chicken over rice, and garnish with avocado, green onions, jalapeno and cilantro.

Frequently Asked Questions

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Easy Salsa Verde Chicken {Instant Pot or Crockpot}

This Easy Salsa Verde Chicken can be made in the Instant Pot or slow cooker! Serve with rice for a flavourful and healthy dinner idea.

Course Main Course

Cuisine tex mex

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 526kcal

Author Taylor Stinson

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breasts
• 1 yellow onion diced
• 4 cloves garlic minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp salt
• 1 (4oz) can green chilies
• 1 cup corn
• 2 cups salsa verde

Rice

• 2 cup water
• 1 cup brown rice

To serve

• 1 avocado, sliced
• 2 green onions sliced
• 1 jalapeno pepper, sliced
• 1/2 cup cilantro, chopped

Get Recipe Ingredients

Instructions

Instant Pot instructions

• Add olive oil, chicken, onion, garlic, spices, green chilies, corn and salsa to the Instant Pot in that order. Cook on high pressure for 5 minutes, then do a quick release of the pressure. Instant Pot will take about 10-15 minutes to come to pressure, then the 5 minutes to cook.
• Meanwhile, cook rice in a rice cooker or pot on the stove until liquid has absorbed.
• When safe to do so, remove lid and shred chicken right in the pot. Divide among four bowls and top with avocado, green onions, jalapeno and cilantro. Serve and enjoy!
• Divide among four bowls and top with avocado, green onions, jalapeno and cilantro. Serve and enjoy!

Crockpot instructions

• Add olive oil, chicken, onion, garlic, spices, green chilies, corn and salsa to the slow cooker. Cook on high for 4 hours or low for 8 hours.
• Meanwhile, cook rice in a rice cooker or pot on the stove until liquid has absorbed.
• When chicken is done cooking, shred it right in the pot. Divide among four bowls and top with avocado, green onions, jalapeno and cilantro. Serve and enjoy!

Notes

Serve over cauliflower rice for a low-carb option.

Use any leftovers to make chicken enchiladas verdes.

If you're not a fan of spice, swap out the green chilies for green bell peppers.

Store any leftovers in the fridge for up to 5 days. Reheat in the microwave for 2-3 minutes, add on your fresh toppings and enjoy.

Freeze this recipe without the toppings for up to 3 months. Reheat from frozen in the microwave for 6-7 minutes.

Nutrition

Calories: 526kcal | Carbohydrates: 62g | Protein: 31g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1283mg | Potassium: 1166mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1748IU | Vitamin C: 22mg | Calcium: 58mg | Iron: 2mg