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Friday Gratitude- Spring Break 3.16.18

March 16, 2018 by Susie Weinrich Leave a Comment

My Dad

This was our week on spring break from school. I wasn’t quite sure how the week was going to play out. I didn’t know if the kids would rack up 450 hours on their electronics or if we would have friends, that were also staying home for spring break, to play with. It actually ended up that some of our best friends were staying in town and we had activities planned for every day!

We had a great time bowling, swimming, going to the movies, and exploring KC, but I think I am ready to have a few hours to myself.Spring Flower [Read more…]

Friday Gratitude- Inspiration & Spring 3.9.18

March 9, 2018 by Susie Weinrich Leave a Comment

Crocus in bloom, a sign of spring

This week my Friday Gratitude includes 2 people that have inspired change in my life (at least for this week). I am very grateful that I was in the right place at the right time to hear and read their inspiration.

I don’t know if it is the little changes that I have made or nature’s hints that spring is right around the corner, but I am feeling lighter and brighter lately. Maybe it is because winter is ending? Maybe it is my Friday Gratitude posts? Whatever it is, I’ll take it!

Here are 5 things that had me feeling all sorts of grateful this week:

Signs of Spring

Although it is snowing today, I keep seeing signs of spring that make me oh so happy! This week we even have had a few warm days that had me setting my toes free in flip flops.

Crocus in bloom, a sign of spring [Read more…]

2 Min. Honey Mustard Dipping Sauce

March 7, 2018 by Susie Weinrich 3 Comments

a chicken nugget dipping into homemade honey mustard dip

This Homemade Honey Mustard Dipping Sauce recipe is super easy to make with 3 simple ingredients from your fridge/pantry: Mayo, Dijon mustard, and Honey, then add a couple spices from the spice cabinet. It comes together in about 2 minutes and is MADE for those crispy chicken nuggets and fries (or tater tots) that your whole family loves!

a crispy chicken nugget being dipped in honey mustard sauce

The flavor of this Honey Mustard Dip is in total balance- sweet, tangy, savory with a perfect saltiness.

If you love this dip, you may also love this Cajun Aioli or Sambal Aioli!

Simple Ingredients

It only takes a few super simple ingredients to make Homemade Honey Mustard Dipping Sauce. Pictured are the ingredients you need to grab for the recipe:

ingredients for making honey mustard dipping sauce
Ingredients Clockwise: honey, garlic powder, smoked paprika, mayonnaise, Dijon mustard, kosher salt.

Mustard: This is not the time for yellow mustard, save that for these Sloppy Joes… You want to make sure you use a Dijon Mustard! Any brand will do!

Honey: can vary greatly in sweetness. If you feel like you have a VERY sweet honey try adding just 1 ½ tablespoon then taste before adding more.

Mayonnaise: make sure you use mayonnaise: Hellman’s, Aldi Brand or Dukes are all great options! Do not use Miracle Whip, it is not the same!

Step by Step

It doesn’t take much to make a Homemade Honey Mustard Dip recipe. Just add all the ingredients to a bowl or large glass measuring cup.

  • Mayo
  • Dijon Mustard
  • Honey
  • Garlic Powder, Smoked Paprika, and Kosher Salt
a glass measuring cup with the honey mustard ingredients ready to be whisked

Whisk everything together until it is completely combined. This will make about ¾ cup of dipping sauce.

Use right away or pop in the fridge!

Storing

Keep your homemade dipping sauce in an airtight container, a mason jar with a lid works great! It will be good in the fridge for about 3 weeks.

Pro Tip: Make sure to note on the container when you made the batch!

Flavor Troubleshooting

Before you serve your Honey Mustard Dip give it a little taste and see if you want to make any adjustments. Here are some tips:

  • Too Sweet: add a little squirt of Dijon mustard and a pinch of kosher salt.
  • Too Tangy: add a smidge of honey at a time, tasting as you go.
  • Too Salty: scoop in a little more mayo, maybe a Tablespoon at a time.

Ways to Use Your Honey Mustard Dip

I dip, you dip, we dip…I had to add that!

The Obvious use for this Honey Mustard recipe is dunking all the crispy chicken nuggets and fries! But it is so delicious you may want to try it on a few other things.

a spoon pouring honey mustard into a measuring cup

Here are some ideas to get you started:

  • Chicken Nuggets or Tenders
  • Fries, Tater Tots, Kettle Chips
  • Spread on a grilled chicken sandwich.
  • Dip for soft pretzels and pretzel bites.
  • Smear on a ham and cheese sandwich and grill or panini press it.

More Homemade Sauce Recipes

We a love a good saucy-sauce here at Mom’s Dinner. Try one of these dips and sauces next time you are in a dip situation.

  • horseradish cream sauce in a jar with a spoon
    Horseradish Cream Sauce
  • homemade cajun aioli in a white bowl with a spoon
    Simple Cajun Aioli
  • Fresh Basil Pesto in a bowl on a cutting board
    Basil Pesto with Walnuts
  • a bowl of sambal aioli with a brussel sprout dipping in
    Sambal Aioli

Susie leaning on the kitchen counter

💛💛💛💛💛

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
a chicken nugget dipping into homemade honey mustard dip

2 Minute Honey Mustard Dipping Sauce Recipe

A Homemade Honey Mustard Dipping Sauce recipe with 3 simple ingredients from your fridge/pantry: Mayo, Dijon mustard, and Honey, then add a couple spices from the spice cabinet. It comes together in 2 minutes and is MADE for those crispy chicken nuggets and fries (or tater tots) that your whole family loves!
5 from 4 votes
Print Pin Rate Save Saved!
Prep Time: 2 minutes minutes
Total Time: 2 minutes minutes
Servings: 0.75 cup
Author: Susie Weinrich

Equipment

  • whisk

Ingredients

  • ½ cup Mayonnaise
  • 2 tablespoon Dijon mustard
  • 2 tablespoon honey
  • ¼ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • kosher salt to taste

Instructions
 

  • Add all the ingredients to a bowl or glass measuring cup.
    ½ cup Mayonnaise, 2 tablespoon Dijon mustard, 2 tablespoon honey, ¼ teaspoon garlic powder, ¼ teaspoon smoked paprika, kosher salt to taste
  • Whisk everything together until it is smooth and well combined.
  • Taste for seasonings… see notes for flavor troubleshooting.
  • Use immediately or store in the fridge in an airtight container. Will be good for 3 weeks in the fridge.
  • Great for chicken nuggets, fries, tater tots, grilled chicken sandwiches or ham and cheese sandwiches!

Recipe Tips and Notes:

Flavor Troubleshooting:
  • Too Sweet: add a little squirt of Dijon mustard and a pinch of kosher salt.
  • Too Tangy: add a smidge of honey at a time, tasting as you go.
  • Too Salty: scoop in a little more mayo, maybe a Tablespoon at a time.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments

Friday Gratitude- A Trip to Colorado 3.2.18

March 2, 2018 by Susie Weinrich Leave a Comment

Group of Friends at Beaver Creek

Let me start this post by saying that I LOVE MY KIDS, more than anything. I love spending time with them, snuggling, playing, being silly… all of it. But, being a stay at home mom is a 24/7 job, there’s no going home at 5, long lunch breaks, personal days or sick days. It is just one long work day after another! Even though I love it, it is really good for my soul and sanity to get a break from the kids every once in a while.

This past weekend I got the best kind of break! An adult weekend, skiing in Colorado, with a wonderful group of friends. There was enough laughter to fill a lifetime and it filled my gratitude bucket to the top.

Group of Friends at Beaver Creek [Read more…]

Friday Gratitude- A New Experience & Antibiotics 2.23.18

February 23, 2018 by Susie Weinrich Leave a Comment

a girl doing aerial silks

After a week of 78 ice storms, 4 days of no school, and a round of strep that could be described as the image you DON’T want to see when you google “strep”, I am grateful that we all survived!

The week may have been crazy, but there were some really sweet and wonderful moments mixed in! Here are my moments of gratitude for the week:

Saturday Morning

A normal morning for me looks like this…

As I wake up to the sound of my alarm I can feel that half of my body is teetering on the edge of the bed because the other half is being warmed by the little person that has scooted too close. As I try to open my eyes I am off to wake up Maddie and start our day. For the next hour it is a whirlwind of making breakfast, cleaning up breakfast, attempting to wake Kyle without inducing tears, making beds, picking out clothes, re-picking out clothes, styling hair without inducing tears, yelling “we have to leave in two minutes” – for 10 minutes, and then searching to find everyones shoes. Sound familiar? I’m guessing a lot of Moms go thru this same routine every morning.

Even on Saturdays I usually wake up with anxiety-producing thoughts of everything that needs to get done running thru my head.

Not this past Saturday! I had the most peaceful morning. I got to wake up 100% naturally. No alarm, no children in my bed, no sun glaring in my window.

It was a bit of a rainy morning making the light in my room a cozy haze of dull gray. I drifted in and out of sleep for about 30 minutes. My bed was the perfect temperature, not too warm, not too cold. As I finally woke I snuggled under our new blanket that still has that new soft feel and let my body sink into the softness of my mattress. I enjoyed every minute of laying there in peace. I actually had a smile come across my face.

I was so grateful for a chance to wake up in pure peace and bliss on Saturday morning.

Birthday Party & A New Experience

About two weeks ago my daughter, Maddie, turned 10. Usually for her birthday we will have a family dinner with all the aunts and uncles and cousins and then a small family celebration with just mom, dad and brother. This year we decided that she could finally have a (small) friend birthday party.

Where we live it is pretty common for people to have big birthday parties at places like painting studios, waterparks, gymnastic gyms, or pottery cafes. Growing up in small town Iowa I was used to birthdays being  cake at a friends house and a few games in the back yard. Things have definitely changed.

Maddie Birthday Party [Read more…]

Creamy Cauliflower Potato Soup

February 21, 2018 by Susie Weinrich 1 Comment

a large pot of cauliflower potato soup that is pureed

Cauliflower Potato Soup is made with russet potatoes and fresh cauliflower florets simmered in a chicken broth with onions and garlic. It is pureed smooth and then mixed with plain Greek yogurt and heavy cream. It is spiced with dried basil, black pepper and Lawry’s season salt. It is a creamy and hearty soup that you will love!

a large pot of cauliflower potato soup with bread and green onions to the side

 If you love a creamy soup then definitely also check out my Potato Leek Soup, Instant Pot Creamy Potato Soup and Ham and Potato Chowder.

Ingredients

The flavor of this Cauliflower and Potato Chowder has a simple deliciousness that is uncomplicated and straight forward. The potatoes add the starchiness that you want from a chowder. Cauliflower adds it’s own unique flavor, that is not overwhelming. The Tabasco leaves the perfect subtle warmth on your tongue, not too spicy! Chopped green onions add a fresh note to the soup. And finally the yogurt and cream bring a tartness and buttery silkiness to the flavor.

Onions and Garlic: A yellow onion and plump garlic cloves add a ton of flavor to the base of this soup.

Cauliflower: About ½ head of cauliflower is all you need for this Cauliflower Potato Soup. Cut the florets into small bite size pieces that will soften in the soup.

Potatoes: Russet potatoes peeled and cut into ½-1 inch pieces.

Chicken Base: You will find chicken base in the soup aisle of the grocery store near the other bouillon. It will be in a jar, we like the Better Than Bouillon brand.

Chicken base, Better Than Bouillon brand

Potato Flakes: Stick with me!!! Potato Flakes definitely have a time and place in the kitchen, like for Potato Soup! Just need about 4 tablespoon of potato flakes, so you can just buy a small packet of instant potato flakes.

Greek Yogurt: A plain 2% Greek yogurt is perfect for this soup. You can also use sour cream in it’s place.

Heavy Cream: Perfectly thickens this Cauliflower and Potato Soup and makes it silky and delicious!

Step by Step

  1. Chop Veggies.
  2. Start by chopping the cauliflower, potatoes, onion and garlic. That way the soup can come together really quickly!

  3. Onions and Garlic
  4. Add oil to a large pot, once hot add the onions and garlic and sauté for about 5 minutes.

  5. Cauliflower and Potatoes
  6. Add the cut cauliflower and potato. Then add the season salt, basil, pepper. Stir to combine.

    cauliflower, potatoes, and spices in a pot
  7. Boil the Soup
  8. Measure in the chicken base and water. Scrape up any bits stuck to the bottom of the pot.

    Bring the pot to a boil and then turn the heat down and simmer for 15-20 minutes.

    making cauliflower potato soup in a large pot
  9. Puree
  10. Remove from the heat and puree the soup with a blender or hand held immersion blender. Or for a semi-chunky soup, puree half the soup and smash some of the veggies into smaller bites.

    pureeing cauliflower potato soup with an immersion blender
  11. Add Yogurt and Cream
  12. Finally spice all this up with a few shots of Tabasco. Then finish the soup by stirring or whisking in a little Greek yogurt and a touch of cream.

    Serve bowls topped with chopped green onions.

    Or you can garnish your soup “loaded” style: bacon, cheese, parsley, and a little extra sour cream or Greek yogurt.

Storing and Reheating

Store leftover Cauliflower Potato Soup in the fridge in an airtight container for up to 4 days.

When you are reheating you may need to add some broth or milk to reconstitute the soup, it will thicken as it cools!

Cauliflower Potato Soup for Dinner

I say this all the time, but when we have soup for dinner I keep it pretty casual.

Think raw veggie plate with dip or a side salad. Sometimes dinner is just soup and warm crusty bread, it really depends how crazy the day has been.

This would also be great with grilled ham and cheese sandwiches, a grilled club sandwich, or blt’s.

More Potato Soup Recipes

  • a bowl of creamy potato soup with a spoon
    Instant Pot Creamy Potato Soup
  • creamy red potato soup topped with bacon and cheese in a brown crock bowl
    Creamy Red Potato Soup
  • a brown crock full of potato leek soup
    Creamy Potato Leek Soup
  • a bowl of zuppa toscana with a spoon
    Copycat Zuppa Toscana from Olive Garden
a large pot of cauliflower potato soup that is pureed

Creamy Cauliflower Potato Soup

Cauliflower Potato Soup is made with russet potatoes and fresh cauliflower florets simmered in a chicken broth with onions and garlic. It is pureed smooth and then mixed with plain Greek yogurt and heavy cream.
5 from 2 votes
Print Pin Rate Save Saved!
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 40 minutes minutes
Servings: 6 people
Calories: 209kcal
Author: Susie Weinrich

Ingredients

  • 1 tablespoon oil
  • 1 medium sized yellow onion - chopped
  • 3 plump garlic cloves - minced
  • 2½ cups cauliflower - about ½ head of cauliflower, chopped into smaller florets and pieces
  • 2 cups russet potatoes - peeled and cut into ½ to 1 inch dice
  • 1 teaspoon dried basil
  • 1 teaspoon Lawry’s seasoning salt
  • ½ teaspoon black pepper
  • 1 ½ tablespoon chicken base
  • 6 cups water
  • 4 tablespoon dried potato flakes
  • 5-6 dashes of Tabasco
  • ½ cup plain Greek yogurt
  • ½ cup heavy cream
  • 3 green onions - white and light green parts, chopped

Instructions
 

  • In a large pot over medium low heat saute the onions and garlic in the oil, stirring often, for 5 minutes.
    1 medium sized yellow onion, 1 tablespoon oil, 3 plump garlic cloves
  • Add in the potatoes and cauliflower.
    2½ cups cauliflower, 2 cups russet potatoes
  • Measure in the season salt, basil, and pepper and sauté for an additional minute.
    1 teaspoon dried basil, 1 teaspoon Lawry’s seasoning salt, ½ teaspoon black pepper
    cauliflower, potatoes, and spices in a pot
  • Increase the heat to medium – medium high heat and add the chicken base and water. Scrape up any bits stuck to the bottom of the pot.
    Simmer for 15-20 minutes, stirring occasionally, until the potatoes and cauliflower are tender.
    1 ½ tablespoon chicken base, 6 cups water
  • Turn the heat to low.
  • Choose your soup texture by smashing or pureeing the potatoes and cauliflower:
    Creamy: Transfer to a blender or puree with an immersion blender.
    Semi Chunky: Using the back of a wooden spoon chop up ½-3/4 of the potatoes and cauliflower. I find smashing them between the spoon and the side of the pot works best.
    Or transfer half of the soup to a blender and puree half, add back to the soup and then slightly smash the remaining veggies.
    pureeing cauliflower potato soup with an immersion blender
  • Sprinkle in the potato flakes and stir to incorporate them into the soup.
    4 tablespoon dried potato flakes
  • Add the tabasco, Greek yogurt and cream. Stir or whisk until the yogurt is completely dissolved into the soup.
    5-6 dashes of Tabasco, ½ cup plain Greek yogurt, ½ cup heavy cream
  • Garnish with chopped green onions.
    Or serve it loaded style with bacon bits, cheese, green onions and a dollop of Greek yogurt of sour cream.
    3 green onions

Storing and Reheating

  • This soup stores very well in the fridge for 4-5 days. It can definitely be made ahead and reheated on the stove or in the microwave.
  • It will thicken as it cools, you may need to add some broth or milk to reconstitute when reheating.

Recipe Tips and Notes:

This soup stores very well in the fridge for 4-5 days. It can definitely be made ahead and reheated on the stove or in the microwave.
It will thicken as it cools, you may need to add some broth or milk to reconstitute when reheating.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 209kcal | Carbohydrates: 28g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 929mg | Potassium: 601mg | Fiber: 3g | Sugar: 4g | Vitamin A: 305IU | Vitamin C: 41mg | Calcium: 74mg | Iron: 1mg

Friday Gratitude – My Valentine & My Jam 2.16.18

February 16, 2018 by Susie Weinrich Leave a Comment

Golden Girls

Wow what a week! This is always one of the busiest weeks of the year for me. We have a birthday, Valentines Day, crafts abound, parties, multiple parties, family dinners and volunteering at school. Not to mention all the regular old life stuff!! Even though it was busy I had a lot to be grateful for. Especially all the LOVE during this week ♥

Here are 5 4 of my happiest moments: (Oh man…I didn’t get around to writing the 5th. It was a BUSY week to say the least!)

My Tribe

In college it was so easy to make friends. It was like you had an automatic tribe. I had an amazing group of friends. We lived together, played together, and stood beside each other no matter what! Most of those ladies are still in my life today and I am so thankful for them. As time has past we have all ended up in different parts of the country. Now our time together is over text, phone, social media and the occasional visit. Which I always cherish!

Golden Girls [Read more…]

Friday Gratitude- Love Letters & Snow 2.9.18

February 9, 2018 by Susie Weinrich Leave a Comment

Maddie playing in the snow

I’m struggling a little bit to write my intro this week, it’s been a long day of parenting. So instead of sweating it out I’m going to keep it short and sweet.

It was a great week- I got to spend time with my friends and I posted some really good recipes! Here are 5 more things that made me grateful this week:

Love Letters

The other day I stopped at our mailbox to get the mail for the day (read week). When I hopped back in the car Kyle said “do I have any cards in the mail?”. Of course he didn’t. Writing letters and sending cards is definitely a lost art. Not to mention when this happened it was the end of January when NOTHING is happening and there was no reason for him to receive any mail. I said “Well, no buddy, the best way to receive mail is to send mail.”. So we decided he would send a card to his little friend in Arizona, we’ll call her P.

Kyle Sledding [Read more…]

Friday Gratitude- Snapchat & Apps 2.2.18

February 2, 2018 by Susie Weinrich Leave a Comment

Pink Flower

Well hello there February!!!! Long time, no see.

We did it, we made it thru January. In my opinion it is one of the worst months of the year. You have the let down from the past two months of holiday excitement. It is ridiculously cold and everything is brown. At least in February we have Valentines Day, the Daddy Daughter dance, and Maddie’s birthday.

I am definitely looking forward to March. That is when I feel like we have really made it thru the winter and we are staring Spring in the face! We’ll finally have a few warmer days, which means friday afternoon happy hours and time with friends. The flowers begin to peek thru the dirt and the trees start to show a haze of green. I will welcome those days with open arms!

I am going to fill this post with summer flowers to give us all a little winter boost!

Yellow flower with a black center, Black Eyed Susan

Here are a few things that got me thru this last week in January, gratefully: [Read more…]

Instant Pot Sausage Rigatoni with Tomato Cream Sauce

February 1, 2018 by Susie Weinrich 8 Comments

Sausage Rigatoni with tomato cream sauce in a bowl with parsley and parmesan

This post contains affiliate links. Thank you for supporting Mom's Dinner at no cost to you!

A dinner that everyone will love? Yes! Instant Pot Sausage Rigatoni with Tomato Cream Sauce fits that bill.

Instant Pot Sausage Rigatoni with tomato cream sauce in a bowl with parsley and parmesan
[Read more…]

Friday Gratitude- Humidity & Joy 1.26.18

January 26, 2018 by Susie Weinrich Leave a Comment

Pine Needles and Pine Cones

Wow, this past week was busy but great! Full of birthday parties, family activities, school, extracurricular activities, and doctors appointments. As I am writing this I have to say that I am thankful I did not have anyone home sick this week. Since Christmas break I have not had the kids back in school for a full week. We have either had someone sick, recovering from surgery (tonsillectomy), or at home for a snow day. I think we are finally on the upswing!

River Rocks

I am loving my gratitude journal project. It really makes me take the time to stop and be thankful for ALL the things in my life, not just the big exciting things. I hope you are able to “stop and smell the roses” with me, or in the case of this week “stop and smell the humidity”…. read on : ) [Read more…]

Effortless Instant Pot Shredded Chicken

January 22, 2018 by Susie Weinrich 9 Comments

a large white bowl full of shredded chicken that was cooked in the Instant Pot

Instant Pot Shredded Chicken is the perfect start to just about any chicken recipe! It is flavorful, tender and juicy and cooks in only minutes with very little effort, thanks to your Instant Pot or Electric Pressure Cooker.

Shredded Chicken in a bowl with a napkin to the side

This chicken can be turned into Chicken Enchiladas, Chicken Noodle Soup, BBQ Chicken Sandwiches or Chicken Tetrazzini… 100 ways to have chicken for dinner!!

[feast_advanced_jump_to]

Just 6 Ingredients Added

Of course you are going to start with chicken, then to make really great flavor you will add some seasonings and cooking liquid:

Chicken – We like to use boneless skinless chicken breasts for shredded chicken, but you can absolutely throw some boneless skinless chicken thighs in there too! If you want guaranteed flavorful chicken that has great texture and never turns out “weird” IFYKYK, opt of an air chilled chicken!! It will be a tad more expensive, but trust me it is worth it. The air chilled method for cooling the chicken after processing creates WAY better flavor and WAY better texture.

Chicken Broth – This is the cooking liquid that makes your Instant Pot or Electric Pressure Cooker work! You can save this liquid after cooking if you want to use it in another recipe.

Worcestershire Sauce – Adds that extra something-something to the cooking liquid that will infuse the chicken.

Kosher Salt, Black Pepper, Garlic Powder & Onion Powder – seasonings for the chicken.

No Instant Pot, No Problem

If you don’t have an Instant Pot but still want yummy shredded chicken, pop over to this post for Making Shredded Chicken. It includes a few different methods for cooking and shredding the chicken.

Shredded chicken meat in a bowl

Shredded Chicken…

without an Instant Pot!

Get the recipe

How To make Shredded Chicken in Instant Pot

This “recipe” comes together really quick so you can get dinner made!

Instant Pot

Step 1

Cut the chicken breasts in half place in the Instant Pot with all the liquid and seasonings.

chicken in the instant pot

Step 2

Set to cook on normal heat high pressure for 7 minutes, do a 6 minute natural release.

cooked chicken breast on a tray being shredded with two forks

Step 3

Shred and serve or store in the fridge/freezer.

Shredding Tips

There are several ways to shred cooked, warm chicken. Everything from using a shredding plate to shredding claws. But some traditional ways that don’t require new equipment are:

Stand mixer fitted with the paddle attachment or whisk attachment: Turn the mixer on to low speed and let it run for 20-30 seconds, or until the chicken is shredded to your desired consistency. (the chicken must be warm for this to work)

Using a hand mixer is another easy method for shredding chicken. Just like the stand mixer, make sure the chicken is warm or hot.

Using two forks to shred chicken is the most common method.

Storing & Freezing

You can keep the shredded chicken in the fridge in an air tight container for up to 4 days. Use it in any and all recipes that call for cooked chicken.

To keep the cooked shredded chicken for longer you can let it cool completely and then pop it in a freezer safe container for 3 months.

Recipes for your Cooked Chicken!

  • a ladle full of creamy chicken noodle soup
    Ultimate Creamy Chicken Noodle Soup
  • a pan of baked Chicken Enchilada Suiza garnished with cilantro
    Easy Enchilada Suizas
  • chicken salad with grapes on a croissant with lettuce and tomato
    Five Star Chicken Salad with Grapes
  • Serving spoon resting in a golden baked chicken lasagna with a slice removed.
    Deluxe White Chicken Lasagna Recipe
  • chicken enchiladas in a 9x13 pan with cheese melted on top and garnished with green onions
    Homemade Chicken Enchiladas Recipe
  • chicken tetrazzini in a casserole dish
    Deluxe Chicken Tetrazzini
a large white bowl full of shredded chicken that was cooked in the Instant Pot

Instant Pot Shredded Chicken Recipe

Juicy shredded chicken cooked in an instant pot in minutes. This is an all-purpose chicken recipe, it is a great start to your dinner plans, especially during a busy week.
5 from 3 votes
Print Pin Rate Save Saved!
Prep Time: 2 minutes minutes
Cook Time: 7 minutes minutes
natural release: 6 minutes minutes
Total Time: 9 minutes minutes
Servings: 4 chicken breasts
Author: Susie Weinrich

Equipment

  • Instant Pot or Electric Pressure Cooker

Ingredients

  • 3-4 boneless skinless chicken breasts
  • 1 ½ cups chicken broth
  • 2 tablespoon worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper

Instructions
 

  • Cut the chicken breasts in half, widthwise.
  • Place the chicken breasts in the Instant Pot. Pour the chicken broth and Worcestershire over the chicken.
    3-4 boneless skinless chicken breasts, 1 ½ cups chicken broth, 2 tablespoon worcestershire sauce
  • Then sprinkle with remaining seasonings.
    1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, ½ teaspoon pepper
  • Close the lid and turn the pressure valve to seal. Cook on Pressure mode, normal heat – high pressure, for 7 minutes.
  • At the end of 7 minutes let the pot do a natural pressure release for 6 minutes. To finish turn the pressure valve to vent to quick release the remaining pressure.
  • Take the chicken out of the pot and let it rest for 5 minutes.
  • Shred the chicken using 2 forks, clean hands OR the quickest method is with a hand mixer or stand mixer!
    If using a hand mixer, place the chicken in a large mixing bowl, and blend the chicken until it is to the shred that you like (it will go quick, 20-30 seconds!).
  • Pour 1 cup of the juice from the bottom of the Instant Pot over the chicken before storing in the fridge.
  • Keep in the fridge for up to 4 days or according to your chicken expiration date.
  • To keep for longer pop in a freezer safe container and keep frozen for up to 3 months.
Did you make this recipe?Connect with me and let me know by commenting below!
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Susie in the kitchen with an apron on getting ready to cook

Meet The Author:

Susie Weinrich is a professional food photographer and recipe developer. Her thoroughly tested recipes and step-by-step guides give readers confidence in the kitchen.

YOU will feel like a huge success at dinner time with any of the simple recipes on Mom's Dinner! Read More

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