Learn How to Cook Frozen Chicken Breast in Instant Pot in 30ish minutes. Perfectly tender and flavorful chicken ready to be used in a variety of dishes!

You can also cook frozen whole chicken in Instant Pot and make Instant Pot chicken breast and Instant Pot shredded chicken!

Once you learn how to cook frozen chicken breasts in your Instant Pot with this easy step-by-step tutorial, it will change your weeknights! You will never be stuck wondering what is for dinner because you forgot to thaw chicken in the morning.

I hate to sound like a broken record but if you have been a regular reader on iFoodReal, you know I am obsessed with Instant Pot recipes. And this is one of my favorites!

Why You Will Love This Recipe

• No thawing required: Yes that is correct, cook from frozen! You will never wonder at 5 o’clock what is for dinner because you forgot to thaw chicken in the morning!
• Quick: Ready to use as is for dinner or in a recipe in less than 40 minutes.
• 2 ingredients: Only the frozen chicken and water, so easy.
• Juicy breasts: All the steam and moisture is locked in in the pressure cooker resulting in the most juicy chicken breast ever. If you follow the recipe of course, I promise!
• Perfect for meal prep: Use all week in a variety of healthy dishes!

Ingredients for Instant Pot Frozen Chicken Breast

To make Instant Pot frozen chicken breast you will need just 2 simple ingredients and seasoning, if you wish.

• Frozen chicken breasts: Up to 3 pounds boneless skinless chicken breasts.
• Water: 1 cup cold water. You can use chicken broth, pineapple juice or apple cider but it will mostly flavor the broth not the meat.

How to Cook Frozen Chicken Breast in Instant Pot

Cooking frozen chicken breasts Instant Pot is one of the best features of the electric pressure cooker. It’s so easy, they’re moist and never overcooked.

Separate frozen chicken breasts: I can’t stress enough how important it is to make sure your frozen chicken breasts are separated. Just like pictured above.

If you add a blob of frozen breasts stuck together, they will not cook inside and overcook outside.

Add cup of liquid and trivet: Make sure to place meat on a trivet, it just comes out better this way.

However, you can still cook frozen chicken breasts in Instant Pot without a rack. Meat will come out more boiled.

Add frozen chicken breasts: You can fit as many chicken breasts as you can in a single layer. Do not double stack them. Usually it is 2-4 pounds depending on your Instant Pot’s size.

Close the lid, move pressure release valve to Sealing position.

Pressure cook frozen breasts in Instant Pot: Cook the chicken for 15-18 minutes depending on thickness. Display will say ON, Instant Pot will take about 10-15 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin.

After wait 5 minutes then Quick Release: When done cooking Instant Pot will beep and display will say off. Wait 5 minutes, then release by turning valve to Venting.

Rest and serve: Your Instant Pot frozen chicken breasts are now ready! Remove the chicken onto a cutting board, let rest for a few minutes and slice or make Instant Pot shredded chicken to enjoy or use in other healthy chicken recipes.

Tips for Best Results

Follow these tips for perfectly moist chicken breast every time!

• Instant Pot size matters: I have tested these cook times in 6 quart Instant Pot Lux and 8 quart Instant Pot Duo. I recommend to add 3 minutes cook time to 3 quart models because it comes to pressure faster.
• Set time according to thickness not quantity: Whether you are cooking 1, 2, or 3 pounds of chicken breasts, time is determined by the size of your chicken breasts not the number you are cooking. With 99% of all Instant Pot recipes it is not about the amount of food but rather its thickness.
• Don’t use the poultry button: This is a predetermined time setting which will not work for cooking frozen chicken breasts in the Instant Pot.
• Patience: You must wait 5 minutes after the Instant Pot beeps Done, then Quick Release the pressure. This allows the chicken to rest for juicy results. But watch the time, you do not want to Natural Release as that results in overcooked chicken.
• Steam during cooking: It is OK to see a bit of steam coming out from pressure valve in the beginning. It might have moved from Sealing position a bit. Move it slightly back with a long spoon.

How Long to Cook Frozen Chicken Breasts in Instant Pot?

Chicken breasts can range in size quite a bit! The actual time needed to cook your frozen chicken breast will depend on how large the breast is before you cook it.

The easiest way to determine the cooking time is by measuring the thickest part of the breast. Here is a handy time chart for you to use:

Contrary to popular belief, cooking frozen meat in Instant Pot does not need longer cooking time. Electric pressure cooker just takes longer to come to pressure because inside inner pot temperature is lower.

Seasoning Ideas

Seasoning frozen chicken breasts before cooking is optional. Seasonings do not stick to frozen meat that well though and will end up at the bottom of the pot, making a flavorful broth.

After you add chicken to Instant Pot, you can sprinkle it with 1-2 teaspoons of:

• Garlic powder
• Dried oregano
• Italian seasoning
• All purpose seasoning
• Taco seasoning
• Turkey breast rub
• Pot roast seasoning
• Salt and pepper

Ways to Use Cooked Chicken Breasts

Very often chicken breasts are used for meal prep and to be added to other chicken recipes. The uses for Instant Pot frozen chicken breasts are endless!

• Serve as the main protein for dinner. It’s delicious plain or with your favorite sauce.
• Slice it and turn your spinach salad into a main dish salad.
• Add to salads that call for cooked chicken such as healthy chicken salad.
• Add it to soup and stew recipes.
• Shred and use in healthy chicken pot pie or healthy chicken enchiladas.

How to Store

This Instant Pot frozen chicken breast recipe is perfect for meal prep. You can buy quite a few pounds of chicken breasts and cook them in 2-3 batches while prepping other ingredients or just relaxing.

The key is to let chicken cool first, then shred or slice, and refrigerate for up to 5 days or freeze in portions for up to 3 months.

I would not worry about any seasonings, especially for a meal prep with this recipe. Simply because you will use meat in other dishes that have additional flavors.

More FAQs

More Instant Pot Chicken Recipes

• Instant Pot stir fry
• Instant Pot chicken and rice
• Instant Pot barbecue chicken
• Instant Pot whole chicken
• Instant Pot chicken and potatoes
• Instant Pot Italian chicken
• Instant Pot shredded chicken tacos
• Instant Pot white chicken chili

Be sure to browse all of our Instant Pot chicken recipes!

Print

How to Cook Frozen Chicken Breast in Instant Pot

Learn how to cook frozen chicken breasts in Instant Pot in 30ish minutes. Perfectly tender and flavorful chicken ready to be used in a variety of dishes!

Course Instant Pot

Cuisine North American

Diet Gluten Free

Prep Time 2 minutes minutes

Cook Time 15 minutes minutes

Pressure Up & Down Time 20 minutes minutes

Total Time 37 minutes minutes

Servings 8 servings

Calories 195kcal

Author Olena Osipov

Equipment

• Instant Pot
• Trivet

Ingredients

• 2-3 pounds boneless chicken breasts fresh or frozen*
• 1 cup cold water

US Customary – Metric

Instructions

• To the Instant Pot, add cold water and trivet. Lay frozen chicken breasts in a single layer on top and make sure they are separated. Sprinkle with spices if using any. Toss to coat evenly with tongs or hands.
• Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 15-18 minutes. I would say chicken breasts under 2.5" thick in the thickest part – 15 minutes. Over 2.5" – 18 minutes.
• After 15 minutes your chicken is ready, Instant Pot will beep and display will say OFF. Wait 5 minutes, then do Quick Release by turning sealing valve to Venting position.
• Open the lid and your chicken breasts are ready for meal prep, casseroles, salads etc. Shred or cube, and save the stock at the bottom for soup.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container or resealable freezer bags for up to 3 months. Thaw in a fridge or on a counter.
• Separate them: If you add a blob of frozen breasts stuck together, they will not cook inside and overcook outside.
• How long to cook 1 lb, 2 lbs, or 3 lbs for? The same amount of time! With 99% of all Instant Pot recipes it is not about the amount of food but rather its thickness.
• Seasonings are optional: Use what you like but seasonings will not stick to frozen meat well and will end up at the bottom of the pot, making a flavorful broth which then could be made into Instant Pot chicken stock or use in healthy soup recipes.

Nutrition

Calories: 195kcal | Protein: 24g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 73mg

The post How to Cook Frozen Chicken Breasts in Instant Pot appeared first on iFoodReal.com.

Learn How to Cook Bacon in the Oven and say goodbye to splattered stovetops. A simple, hands-off method for perfectly crispy bacon every time!

I like cooking bacon in the oven mostly for an easy breakfast and to add to other recipes like egg white bites or salads.

I never cook bacon on the stove anymore because it’s messy and time consuming. I either use the air fryer or bake it in the oven, it’s incredibly easy and you must give it a shot!

Why You’ll Love This Recipe

• Hands off method: While bacon bakes in the oven, you’re free to cook other things, like a stack of almond flour pancakes. You don’t have to babysit it!
• No mess: No splatters all over the stove and cleanup becomes a breeze! Simply line baking tray with parchment paper to trap bacon grease, then toss.
• Convenient when cooking for a crowd: Make a large batch of oven cooked bacon without any babysitting or flipping.
• Perfect results: The bacon is evenly cooked and crispy every time. Once you know how to bake bacon in the oven, you’ll never cook it on the stove again.

Types of Bacon You Can Bake

All bacons vary and there are some tips for cooking each type. Even regular bacon comes in different sizes and thickness, and it might look a little bit different for every one of us.

Here are some pointers for baking bacon of various types.

• Regular bacon: Probably the most favored kind of bacon that has a thin texture and can be infused with various flavors such as maple or pepper.
• Thick cut bacon: Cut about 1/8″ thick, thick cut bacon produces more excess grease and takes more than 20 minutes to bake. I recommend lining your baking sheet with aluminum foil for easier clean up.
• Turkey bacon: This leaner alternative can be baked at the same temperature as regular bacon but will require less cooking time.

How to Make Bacon in the Oven

Here’s a quick summary of how to cook bacon in the oven. Just pop it in the oven and watch as your kitchen fills with the irresistible aroma.

There is a full recipe card below.

• Prep: Preheat your oven to 400 F. For easy clean up, line a large baking sheet with parchment paper and place a wire rack on top.
• Arrange bacon: Place bacon strips in a single layer on top the wire rack, the edges can touch but should not overlap.
• Bake: Set baking sheet in the oven and bake for 15-20 minutes, or until it reaches your desired level of crispness. Remember all ovens vary, so keep an eye on it!
• Serve: Carefully remove from oven and enjoy! Once bacon grease has solidified you can discard the parchment paper.

Tips for Best Results

Here are some essential tips for perfectly baked bacon every time.

• Don’t overlap bacon slices: Pieces that overlap will not crisp as well.
• To cook without the rack: If you don’t want to clean the cooling rack, you can place bacon directly on parchment paper but then you will have to drain it in a dish lined with double paper towel.
• Using aluminum foil: You can line the baking sheet with aluminum foil covering the edges for easier clean up. At the end you can just roll and toss it into garbage. I try to avoid foil because it leaches chemicals into food once heated.
• If you are discarding bacon grease: Let it solidify, it will be easier to roll parchment or foil into a ball without spilling hot bacon grease all over the baking sheet and burning yourself.
• To save bacon grease: Allow bacon grease to cool slightly, then strain through paper towel into a glass jar. See FAQs section below for how to use bacon grease in cooking.
• In any case with bacon grease: Most importantly, do not drain it into your sink, it solidifies and clogs the pipes.

What to Do with Crispy Baked Bacon?

Now that you know how to bake bacon, the serving options are almost endless. Here are some of my favorite dishes elevated by the addition of crispy bacon.

• Salads: It’s an essential ingredient in chicken egg salad, healthy broccoli salad, healthy cobb salad, or wilted spinach salad.
• Potatoes: Chop bacon into small pieces and add to Instant Pot baked potatoes, healthy potato salad or Instant Pot potato salad.
• Garnish: Crumble it over spinach salad, healthy mac and cheese or garlic green beans.
• Breakfast: Start your day with extra protein and serve crispy bacon alongside avocado toast, cottage cheese scrambled eggs or cottage cheese egg bites.
• Add crunchy texture: I love adding cooked bacon to avocado deviled eggs.
• Pizza: Create a personalized pizza using a cottage cheese pizza crust and add crumbled bacon along with your choice of other favorite toppings.

How to Store

Store: Keep leftover bacon in an airtight container and refrigerate for 4-5 days. It’s quick and easy to reheat in a microwave or air fryer.

Freeze: Place cooled bacon in a resealable Ziploc bag and freeze for up to 2 months. Use from frozen, it thaws within a few minutes.

FAQs

More Recipes with Bacon

• Bacon wrapped turkey breast
• One pot zucchini ricotta pasta with bacon
• Sauteed brussels sprouts with bacon
• Bacon wrapped asparagus

Print

How to Cook Bacon in the Oven

Learn How to Cook Bacon in the Oven and say goodbye to splattered stovetops. A simple, hands-off method for crispy bacon every time!

Course Breakfast

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 183kcal

Author Olena Osipov

Equipment

• OXO baking sheet
• Parchment paper
• Wire rack

Ingredients

• 8 bacon slices

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F, line large baking sheet with parchment paper and place a wire rack on top.
• Arrange bacon slices in a single layer on top, touching but not overlapping.
• Bake for 15-20 minutes or until desired crispness. All ovens vary, so keep an eye on your bacon!
• Remove from the oven and enjoy! Let bacon grease solidify and discard parchment paper for easy clean up.

Notes

• Store: Refrigerate cooked bacon in airtight container for up to 4-5 days. Reheat in a microwave or air fryer.
• Freeze: Freeze in a resealable Ziploc bag. Use from frozen, it thaws within a few minutes.

Nutrition

Serving: 2 slices | Calories: 183kcal | Carbohydrates: 1g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 291mg

The post How to Cook Bacon in the Oven appeared first on iFoodReal.com.

Learn How to make Vegetable Broth at home. It’s easy, flavorful and perfect for making soups, stews, sauces and more!

It makes the perfect base for this vegetable soup recipe, Instant Pot vegetable soup and Mexican vegetable soup.

I often buy store-bought vegetable base and I shouldn’t. Homemade vegetable broth is so easy to make and so much more tasty, it just requires some planning.

I am going to try to do it more often by saving veggie scraps in the freezer! Then you can use it in soup recipes, in place of water to make rice and quinoa, or just casually sip on a cup of delicious fresh veggie broth!

Why You’ll Love This Recipe

• It’s fast: Unlike chicken broth recipe, it’s ready in 45 minutes.
• No skimming: Again, unlike any meat broth like Instant Pot beef bone broth, no skimming of foam or fat is necessary.
• More flavor than store-bought: Your vegetable broth will be rich with a depth of flavor that doesn’t compare to store-bought.
• Saves money: This vegetable broth recipe makes 12 cups and will last weeks in the fridge or freezer.

Ingredients for Homemade Vegetable Broth

Here are the basic ingredients you need to make your own flavorful vegetable broth.

• Must-add vegetables: Onion, shallots or leeks; carrot, and celery. These vegetables enhance depth, flavor, and body.
• Veggie scraps: This time I added carrot peels, celery ends, broccoli stems, pepper cores, and onion peels. See more below for a full list.
• Garlic is nice: Not necessary but it adds good flavor. I like to cut it in half and sauté first.
• Optional: Fresh herbs would also add nice flavor. I had a wilting bunch of fresh parsley, so I tossed that in.
• Quality olive oil: Choose a flavorful oil like extra-virgin olive oil. I prefer it to mild oil like avocado oil because it makes part of the vegetable broth.
• Seasonings: Bay leaves, salt and pepper.

What Vegetable Scraps to Save for Vegetable Broth?

Keep it simple and don’t make any extra trips to the store to grab ingredients you wouldn’t already have on hand. Use any vegetable scraps, peels, ends, cores, or limp veggies you normally buy and freeze them!

Here’s a few that would add sweetness and depth of flavor.

• Bell pepper cores.
• Mushroom stems.
• Tops or ends of tomatoes, sweet potatoes or butternut squash.
• Stems from fresh herbs such as fresh thyme, parsley, cilantro, or rosemary.
• Leafy green stems.

What Vegetables Not to Use in Vegetable Broth?

In general, most vegetable scraps can be added to your homemade broth but there are a few I avoid because they could add a bitter taste.

• Cruciferous vegetables: Like broccoli, cauliflower, cabbage, kale, bok choy, mustard greens, and brussels sprouts.
• Bland vegetables: Like zucchini, green beans and potatoes.
• Citrus: Peels from lemon, lime, oranges etc.
• Certain herbs: A bit is OK, as you can see I added 1 rosemary sprig.

How to Make Vegetable Broth

Here’s a quick and easy overview of how to make vegetable broth. You’ll need a large pot or Dutch oven, and a fine mesh strainer.

There is a full recipe card below.

• Sauté must-add vegetables: Heat a large pot on medium heat and add olive oil. Add onion, carrots, celery and garlic and sauté for 5 minutes.
• Add scraps and herbs: To the same pot, add veggie scraps, fresh herbs, and bay leaves.
• Cover with water: Fill the pot almost to the top with cold water, cover with lid.
• Simmer: Bring to a boil then reduce heat to low and gently simmer for at least 45 minutes. Feel free to simmer for up to 2 hours for a more flavorful veggie broth.

• Season the broth: Remove lid and sprinkle with salt and pepper to taste, I like to start with 1 teaspoon salt and 1/2 teaspoon pepper.
• Strain: Pour broth through a large fine mesh strainer over a large bowl.
• Let it cool: Use a funnel to divide vegetable broth between large Mason jars or airtight containers. Let cool to room temperature and store in fridge or freezer.

Tips for Best Results

Here are my expert tips that will boost the flavor and quality of your vegetable broth.

• Be sure veggie scraps are clean: Before freezing, be sure to wash the scraps. No one wants dirt soup.
• Save “fresh scraps”: Washed and unpeeled carrot is fine where as washed moldy carrot is not.
• Use cold water: This allows the veggies to release flavor slowly without breaking down.
• Don’t add too much salt but also don’t skip it: Salt helps enhance the taste but because you’ll probably be using it in other recipes that call for salt, you don’t want to add too much.
• Make it more concentrated: Use less water, 3/4 pot full of water.

Variations

As I mentioned above, this basic recipe will taste different every time but it’s also adaptable. Here’s a few ways you can customize it even more.

• Asian inspired: Add fresh ginger, shiitake stems and lemongrass.
• Add color: A bit of turmeric will give the broth a golden color and add a hint of peppery spice.
• Mushroom broth: Omit veggie scraps and add 3 cups of mushroom stems or use fresh mushrooms.
• Corn broth: Save corn cobs and add them to the broth to simmer.
• Make it sweet: Add apple or pear pieces, cores, or peels.
• Add tang: One tomato will give it a touch of tang.

How to Store

Store: If you’ll be using your broth right away you can store it in the fridge for up to 4 days.

Freeze: Store in jars or freezer-safe containers with leak proof lids, leaving a few inches from the top for expansion.

Or pour into individual ice cubes for using in recipes that call for a small amount, like gravy.

Reheat and reuse: Bring cold broth to a boil on stove top and then proceed with soup or chili recipe. Or add cold to slow cooker recipes.

FAQs

Use Vegetable Broth in These Recipes

• Ukrainian borscht
• Vegetarian borscht
• Beef vegetable soup
• Lentil spinach soup
• Instant Pot cabbage soup
• Vegetarian pasta fagioli
• Slow cooker lentil soup

Print

How to Make Vegetable Broth

Learn How to make Vegetable Broth at home. It's easy, flavorful and perfect for making soups, stews, sauces and more!

Course Soup and Stew

Cuisine North American

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12 cups

Calories 21kcal

Author Olena Osipov

Equipment

• Large pot
• Mesh strainer

Ingredients

• 1 medium onion coarsely chopped
• 3 medium carrots coarsely chopped
• 3 large celery ribs coarsely chopped
• 1 head of garlic cut in half
• 3 cups veggie scraps or more veggies of choice
• Fresh herbs optional
• 4 bay leaves
• 16 cups cold water
• 2 tablespoons olive oil extra virgin
• 2 teaspoons salt
• 1 teaspoon ground black pepper

US Customary – Metric

Instructions

• Preheat large pot on medium heat and add olive oil. Then add onion, carrots, celery and garlic. Saute for 5 minutes, stirring occasionally.
• Then add veggie scraps, fresh herbs, bay leaves and cold water to almost the top of the pot. Cover with a lid and bring to a boil, then reduce heat to low and simmer gently for 45 minutes. The longer broth simmers, the more flavorful it is.
• Season broth with salt and pepper to taste, I like to start with 1 teaspoon salt and 1/2 teaspoon pepper. It depends what you will use it for. Then strain broth through a large fine mesh strainer over a large bowl.
• Using a funnel, divide vegetable broth between large Mason jars or airtight containers and let cool to room temperature.

Notes

• Store: Refrigerate chicken broth for up to 4 days or freeze for up to 3 months.

Nutrition

Serving: 1cup | Calories: 21kcal | Carbohydrates: 0.1g | Protein: 0.02g | Fat: 2g | Saturated Fat: 0.3g | Sodium: 404mg | Fiber: 0.04g | Sugar: 0.001g

The post How to Make Vegetable Broth appeared first on iFoodReal.com.

Homemade Instant Pot Chicken Broth is flavorful, easy and so budget friendly. Making it in your electric pressure cooker is completely hands-off method.

Instant Pot chicken noodle soup and Instant Pot chicken and rice soup are just a few favorite recipes to use homemade chicken broth.

As you may know, Instant Pot recipes make quite a large chunk of recipes on iFoodReal, and Instant Pot chicken broth along with Instant Pot beef bone broth are the ones I make almost weekly!

Because it’s so easy to throw in any meat or bones along with whatever vegetables I have going in my fridge drawers, and end up with a giant pot of “liquid gold” at the end. Kids love it and healthy dinner is taken care of for about $15.

Why You’ll Love This Recipe

• Budget friendly: Use affordable cuts of chicken, chicken necks, bones or even put leftover carcass from cooking whole chicken in Instant Pot or whole chicken in crock pot to use. Chicken broth is also a great way to use up veggie scraps, just collect them in the freezer over time.
• Hands off cooking method: Unlike stovetop chicken broth recipe, with chicken broth in Instant Pot you don’t have to wait for it to boil and then skim the foam.
• Control the sodium level: Store bought chicken broth, whether bouillon cubes, carton or in a can, can come with a lot of sodium in a shape of added salt or MSG. When you make it at home from scratch, you have complete control over the ingredients.
• More flavorful: Pressure cooker really does a good job extracting the flavor from meat, skin and bones of the chicken. Homemade chicken broth is much more flavorful than store-bought.

What Is the Difference Between Chicken Broth and Chicken Stock?

When it comes to cooking chicken with water, there are 3 main types of the end result to expect:

• Chicken broth: It is usually made with bone-in and some skin on chicken meat, vegetables and seasonings. Simmered for not as long, chicken broth has a lighter consistency and weight to it but more flavor than chicken stock.
• Chicken stock: Making a stock always involves the bones of the chicken, not the meat. A stock isn’t always seasoned but can be made with an optional mirepoix of onions, celery and carrots.
• Chicken bone broth: Then there is also bone broth which is simply chicken stock simmered over a long period, sometimes up to 24 hours. Apple cider vinegar can be used to draw out the collagen from bones. With the Instant Pot, these 24 hours are drastically reduced to just under 3 hours. You can use it for cooking, however, traditionally it has been sipped on and enjoyed for all of its nutrients and healing properties.

All 3 have similarities and each one has a place in our food and our bodies!

Ingredients for Instant Pot Chicken Broth

To make Instant Pot chicken broth, all you need is almost any chicken, veggies and cold water.

• Chicken: You will need 2-3 pounds of bone-in chicken but not chicken breasts. Use chicken thighs, drumsticks, wings, necks, raw chicken carcass with some meat on it, or whole raw chicken or what’s left from cutting a whole chicken.
• Vegetables: Have you been collecting veggie scraps in the freezer? This is a great time to toss them in here. Or if you don’t have any, use carrots and celery stalks. I also added a few leeks. Then one garlic head and a whole onion.
• Seasoning: Bay leaves, whole black peppercorns, and salt.

How to Make Instant Pot Chicken Broth

Here is a photo overview how to make chicken broth in Instant Pot. You can find full recipe card below.

• Add chicken and veggies: In 6, 8 or 10 quart Instant Pot, add chicken, vegetables, bay leaves and peppercorns. Don’t add salt yet, we season chicken broth at the end.
• Add cold water: Now pour cold water up to 2/3 max fill line. It’s important not to use warm or hot water to avoid cloudy broth.
• Pressure cook: Close the lid and set vent to Sealing. Pressure Cook chicken broth on High pressure or Manual for 30-45 minutes. Instant Pot will take about 30 minutes to come to pressure.
• Release: Let the pressure release naturally for 30 minutes. This means don’t do anything to it until the pin drops. After turn valve to Venting position to release remaining pressure.
• Drain and season: Open the lid and strain the stock into a mesh strainer over a large bowl or clean pot. Remove cooked chicken into a bowl and separate later into meat and bones. Do a little taste test and season to your liking, I like to add 1-2 teaspoons of salt for low sodium chicken broth.

Tips for Best Results

• Start with cold water: Do not add hot water or warm water along with chicken and vegetables. It will make the broth more cloudy.
• Use only some chicken skin: Some chicken skin in chicken broth adds flavor. But if you add too much, broth will turn out too rich. If I am using chicken drumsticks or bone-in chicken thighs, I like to remove chicken skin by holding onto it with paper towel from about half of the meat.
• Avoid chicken breasts: Chicken breasts are white meat which is lean, it does lack flavor and fat. I don’t suggest you use them to make chicken broth as it will come out quite thin and flat.
• Add other seasonings: Feel free to add dried thyme, rosemary, parsley, oregano, Italian seasoning, or spices like cayenne, or turmeric before or after pressure cooking.
• If using frozen chicken or veggies: If your vegetable scraps and the chicken are frozen, no need to thaw anything ahead of time. Your Instant Pot will just take a bit longer to come up to pressure.

Ways to Use Instant Pot Chicken Broth

Other than many soups and stews, Instant Pot chicken broth can be added to other recipes like Instant Pot rice for more flavor, as a base for gravies, chicken chili, chicken stew, and Instant Pot soup recipes.

Here are a few of my favorite healthy Instant Pot recipes that call for chicken broth:

• Instant Pot chicken tortilla soup
• Instant Pot chicken wild rice soup
• Instant Pot Thai chicken soup
• Instant Pot chicken breast

Substitute Instant Pot chicken broth in any recipe that calls for water to add additional flavor!

How to Store and Freeze

Store: Chicken stock in an Instant Pot is perfect to make in big batches. It can be stored in jars or resealable gallon size bags for up to 5 days in the fridge.

Freeze: Store in the freezer for up to 3 months in a freezer-friendly container, leaving room for expansion. Or portion out between the ice cube trays to use when recipe calls for a small amount of chicken stock.

Reheat: You can reheat chicken broth on the stovetop. You want to thaw it in the fridge overnight or simmer on low heat in a pot while covered.

FAQs

Print

Instant Pot Chicken Broth

Homemade Instant Pot Chicken Broth is flavorful, easy and so budget friendly. Making it in your electric pressure cooker is completely hands-off method.

Course Soup and Stew

Cuisine Ukrainian

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Pressure Up & Down Time 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 12 cups

Calories 11kcal

Author Olena Osipov

Equipment

• Instant Pot
• 16 ounces glass jars
• Strainer

Ingredients

• 3 pounds bone-in chicken like chicken drumsticks, thighs, carcass or whole chicken
• 2 large carrots
• 1 large whole onion peeled
• 1 head of garlic halved
• 2 large celery stalks
• 1 cup veggies scraps
• 5 bay leaves
• 10 whole peppercorns
• 10-12 cups cold water
• 1-2 teaspoons salt

US Customary – Metric

Instructions

• In 6 or 8 quart Instant Pot, add chicken, carrots, onion, garlic, celery, veggie scraps, bay leaves, peppercorns and cold water not exceeding 2/3 PC Max line.
• Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 45 minutes. After let pressure come down on its own for 30 minutes and then turn valve to Venting to release remaining pressure.
• Open the lid and first discard the vegetables with a mesh strainer. Then remove chicken and bones onto a large plate, let them cool down and remove meat from the bones. Season broth with salt and then strain through a fine mesh strainer.
• Add meat back in or use in other meals. Use broth for making soups or drink hot with fresh herbs and freshly cracked pepper.

Notes

• Store: Let cool completely and refrigerate in Mason jars or resealable silicone bags for up to 5 days.
• Freeze: Let cool completely, transfer to Mason jars or resealable silicone bags (leaving some room for expansion) for up to 3 months. Thaw in the fridge overnight or simmer in a covered pot on low heat.

Nutrition

Serving: 1cup | Calories: 11kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.05g | Saturated Fat: 0.01g | Sodium: 407mg | Fiber: 1g | Sugar: 1g

The post Instant Pot Chicken Broth appeared first on iFoodReal.com.

Learn how to make a large batch of homemade Chicken Broth and have leftover chicken for all your favorite recipes. It’s my family’s easy recipe with lots of tips and tricks!

We also keep Instant Pot chicken broth, vegetable broth and Instant Pot beef bone broth recipes in our cooking basics arsenal.

Everyone needs to know how to make a big batch of the most delicious chicken broth! You can’t compare it to store-bought!

Whether you are making a pot of healthy chicken noodle soup or Instant Pot chicken noodle soup, any flavorful chicken soup starts with properly prepared chicken broth.

Why You’ll Love This Recipe

• Family recipe: This is my grandma’s foolproof recipe I have been cooking for 20 years, it’s the best!
• Clear broth: I will share a few tips and tricks how to end up with the best homemade chicken broth that is not cloudy.
• Super easy: This was the first recipe I learnt to make. It’s so easy! Even for a beginner cook.
• Budget friendly: Whenever I make a batch, it lasts me weeks in the fridge and freezer to make soup and stews like chicken noodle vegetable soup and extra chicken meat to make lunches like healthy chicken salad.
• Versatile: Use as much or as little chicken you have, and use any kind besides chicken breasts. Also, broth can be made with or without vegetables.

Ingredients for Chicken Broth Recipe

Making chicken broth at home is super easy, and you’ll only need a handful of simple ingredients.

• Chicken: This recipe uses 2-3 pounds of bone-in chicken, not chicken breasts. Use chicken thighs, drumsticks, wings, necks, raw chicken carcass or whole raw chicken.
• Onion: Be sure to keep your onion whole or halved if you have a large onion but peel it. The hairy end holds it together.
• Veggies: Use fresh veggies or even saved frozen vegetable scraps. I peeled and chopped fresh carrots and tossed in a few celery ribs.
• Bay leaves and whole black peppercorns: For more flavor. I like to add them straight to the pot but you can add them to a sachet, a piece of cheesecloth, or linen towel tied with kitchen twine.
• Spices: Salt and pepper to taste.

How to Make Chicken Broth

Here’s a quick overview of how to make chicken broth, you’ll love making it in your very own kitchen!

There is a full recipe card below.

• Add everything to a pot: To a large pot or Dutch oven, add chicken, onion, carrots, celery, bay leaves, and peppercorns.
• Cover with water: Fill the pot with cold water until it’s almost to the top.
• Bring to a boil: Cover and bring to a rolling boil, careful not to let it boil over. Reduce heat to low and use a fine mesh strainer to skim the foam off the top.
• Simmer: Leave the lid half way covering the pot and simmer gently for 1.5 – 2 hours, you should see bubbles occasionally showing up on top.

• Remove and separate chicken: Carefully remove chicken and transfer to a large bowl. Once it’s cooled, separate the meat and skin from the bones, save them for other chicken recipes and discard the bones.
• Strain the broth: Using small mesh strainer, remove the onion, celery, bay leaves, and peppercorns and discard them. Next, remove the carrots and save them for eating or discard. Skim any remaining small pieces with a fine mesh strainer or strain into a different pot.
• Season the broth: Add salt and pepper to taste, then divide homemade chicken broth between large Mason jars and let cool to room temperature.

Tips for Best Results

Here are the top tips and tricks from my grandma’s kitchen, to my kitchen, to yours.

• Always use cold water: This is key to keeping the broth clear.
• Don’t skip the onion: Onions add extra flavor but also helps make your broth clear.
• Remove some chicken skin: The skin adds flavor to the liquid and the meat but to avoid extra fat, I always remove some of the skin.
• Don’t fully cover the pot with a lid: Simmering while fully covered will make broth cloudy and bubble vigorously.
• A note about cooking time: The longer you cook, the more flavorful it is. The minimum for best results is 1.5 hours up to 5 hours.

Variations

There are so many uses and variations for chicken broth, here’s a few you can try.

• Add more herbs and spices: With more herbs comes more flavor. Add parsley stems, thyme, rosemary, or garlic cloves. You can also add other spices like cayenne pepper, turmeric, and ginger.
• Start with frozen chicken: The process stays the same but cook time will be longer.
• Turn it into chicken noodle soup: After broth is ready, keep the carrots, remove and shred the chicken and just add cubed potatoes, cook for 10 minutes. Then add noodles and cook for another 3-5 minutes, then add shredded chicken back in along with fresh herbs like parsley or dill.
• Drink chicken broth by itself: As kids, we always enjoyed a hot cup of chicken broth. I love to season it with salt, freshly ground black pepper and fresh dill or parsley. So good when you are feeling under the weather!

Are Chicken Stock and Chicken Broth the Same?

No, chicken stock and chicken broth are not the same. A lot of recipes call for stock or broth because they can have the same uses, but they are different.

Chicken stock is made from just bones, takes longer to make, and creates a thicker liquid. Chicken broth is made with meat, bones, and sometimes vegetables yielding a thinner liquid with more flavor.

How to Store

Store: I store my broth in the fridge for up to 4 days, if I know I will be making soup or chili.

Freeze: Make sure to leave room for expansion at the top of your jar or airtight container, my favorite containers are glass mason jars. You can also freeze it in ice cube trays for recipes that call for just a bit of it such as sauces etc.

Reheat and reuse: Bring cold broth to a boil and then proceed with soup recipe. Or add cold to recipes like healthy white chicken chili or slow cooker chicken stew.

FAQs

Recipes to Use Homemade Chicken Broth In

• Slow cooker chicken noodle soup
• Chicken stew
• Lemon chicken orzo soup
• Instant Pot chicken and rice soup
• Healthy chicken tortilla soup
• Healthy chicken wild rice soup
• Chicken vegetable soup

Print

How to Make Chicken Broth

Make a batch of homemade Chicken Broth and have leftover chicken for all your favorite recipes. Easy recipe and lots of tips to keep it clear!

Course Soup and Stew

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 12 cups

Calories 50kcal

Author Olena Osipov

Equipment

• Large pot
• Mesh strainer
• 16 ounces glass jars

Ingredients

• 2-3 pounds bone-in chicken like chicken drumsticks, thighs, carcass or whole chicken
• 1 medium onion whole and peeled
• 2 medium carrots peeled and coarsely chopped
• 3 medium celery ribs coarsely chopped
• 3-4 bay leaves
• 6-8 whole peppercorns
• Cold water
• Salt and ground black pepper to taste

US Customary – Metric

Instructions

• In a large pot, add chicken, onion, carrots, celery, bay leaves, peppercorns and cold water to almost the top of the pot.
• Cover with a lid and bring to a boil, watching it closely not to run. Then immediately reduce heat to low and skim the foam off the top with a fine mesh strainer.
• Simmer gently with bubbles occasionally showing up on top and the lid half way covering the pot for 1.5 – 2 hours. The longer broth simmers, the more flavorful it is.
• Remove chicken into a large bowl and let it cool. Separate chicken meat and skin from bones, saving meat and skin for other recipes and discarding the bones.
• Remove and discard the onion, celery, bay leaves and peppercorns with a mesh strainer. Remove carrots and save them for eating later or discard. Then I like to skim more small pieces from the broth with a fine mesh strainer or you can strain it into a different pot.
• Season broth with salt and pepper to taste, I like to start with 1 teaspoon salt and 1/2 teaspoon pepper. It depends what you will use it for. Then divide chicken broth between large Mason jars or airtight containers and let cool to room temperature.

Notes

• Chicken skin: I recommend to remove some chicken skin by holding onto it with paper towel, to avoid broth being extra fatty.
• Store: Refrigerate chicken broth for up to 4 days or freeze for up to 3 months.

Nutrition

Serving: 1cup | Calories: 50kcal | Protein: 8g | Fat: 2g | Saturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 39mg | Sodium: 241mg

The post How to Make Chicken Broth appeared first on iFoodReal.com.

Learn How to Cook Dried Beans at home so you’ll always have some on hand. Use this easy stovetop method for a variety of beans and add them to salads, soups, stews, and more!

If I am not cooking beans on the stove, I love to make Instant Pot black beans, Instant Pot chickpeas or kidney beans in Instant Pot.

Here is everything you need to know about how to cook dried beans! It is super easy. I can guarantee you have all tools on hand already.

All you need is a large pot, small mesh strainer or a perforated spoon, and any storage containers. And a little bit of time!

Why You’ll Love This Recipe

• Saves money: If you are paying $3-4 for a can of organic BPA free beans, I have a solution for you – buy dried beans, cook them and freeze them for later. It is 3 times cheaper! A 3 pound bag of organic dried beans costs $14, which yields about 14 cans of beans x $3 = $42.
• Avoid BPA: Majority of cans are lined with BPA, which leaches into food and is harmful for humans. That’s why there are now BPA free baby bottles, food containers and cans.
• Healthier: Can be organic, lower in sodium or no salt at all.
• Delicious beans: Freshly cooked beans are more fresh, tasty and buttery than canned beans. Once you taste them, you will know what I mean.
• Perfect for meal prep: If you cook a few kinds of beans at a time, you will be set for a few months. I usually cook 3 pounds of each kind of beans: chickpeas, black beans and kidney beans. They last me about 6 months.

What Dried Beans Can I Cook?

Small, medium, or large, my simple method for how to cook dry beans works for all sizes.

• Chickpeas aka garbanzo beans
• Black beans
• Black eyed-peas
• Pinto beans
• Kidney beans
• Navy beans
• Great Northern beans
• Cannellini beans
• Lima beans
• Cranberry beans

Do Dried Beans Have to Be Soaked Before Cooking?

There is a lot of debate whether dried beans need to be soaked or not.

The answer is no, dried beans do not have to be soaked before cooking. It really boils down to personal preference and how much time you have.

In all my tests, I found that soaked beans cook more even and better on the stove, which is important if you are making recipes like white bean salad or black bean quinoa casserole. No one likes mushy beans there!

And I did not see any difference with digesting the beans whether they have been soaked or not.

However, I prefer to soak the beans overnight for stovetop method and cook from dried in my Instant Pot because it saves time and is convenient.

If you would like to cook dried beans without soaking, please see more info a few paragraphs down.

How to Make Dried Beans after Soaking

You’ll need a couple of hours but cooking dried beans is easy!

Here’s a quick overview of how to make beans after soaking, there is a full recipe card below.

• Sort through beans: There may be small stones or debris mixed in with the beans, remove those along with any damaged beans.
• Soak the beans: Place the beans in a large bowl and cover with 2 or 3 inches of cold water. Let them soak for 8 hours or overnight.
• Rinse: Drain and rinse the soaked beans under cold water. Transfer them to a large pot, add cold water up to 3 inches above the beans and cover with a lid.

• Cook the beans: Bring to a boil on high heat, reduce to low and simmer at a gentle boil. Use a mesh strainer to remove any foam that rises.
• Add salt and continue cooking: The total cooking time depends on the beans’ size and age, please refer to my chart below. After 40-60 minutes of cooking, add salt to the pot. Continue cooking until the beans are soft inside but still hold their shape. I recommend tasting every 20 minutes.
• Remove cooked beans: Using a slotted spoon, transfer the beans to a bowl. Alternatively, you can drain the beans through a mesh strainer. I like to save the broth for soups and stews, yum!
• Cool: Let them cool and use right away or store for later.

How Long Do Beans Take to Cook?

The total time needed for cooking dried beans depends on a couple of factors. For example, the size and whether or not you soaked them.

The most important thing to remember is that cooking time mostly depends on how old your beans are!

There’s no way to pin point the exact cook time, but here’s a guideline for pre-soaked beans to help you.

Tips for Best Results

Here are my top tips on how to cook dried beans with better taste and texture than canned beans.

• Don’t let beans boil vigorously: As soon as the water boils reduce the heat, make sure they still simmer gently. Too low heat will not boil them, be careful and watch.
• Cover the pot: Cook with the lid on. Otherwise your kitchen and house will be full of steam, unless you don’t mind. It also makes beans cook faster!
• Don’t overcook the beans: When beans have simmered for too long, they become very soft and mushy. This also happens if they are left in the hot broth after cooking. It’s best to taste test beans periodically and drain as soon as they are cooked to your liking.
• Cooking time depends on the age of your beans: As beans age their moisture content evaporates causing them to have a harder skin, which takes longer to soften.
• Don’t salt the beans at the start: Adding salt at the beginning will slow down the cooking and cause your beans to have a firmer texture. For evenly cooked, fully seasoned, perfectly creamy beans, add the salt in the middle of the cooking process.

Seasoning the Beans

Honestly, I usually cook beans for soups, stew and chili and do not season beans unless I’m making Instant Pot baked beans or refried beans in Instant Pot. But here are a few ideas to season a pot of beans:

• Aromatics: Add chopped onion or shallots and smashed garlic cloves to the pot.
• Herbs: Toss in bay leaves or a sprig of parsley, thyme, rosemary, sage, or cilantro.
• Spices: Add warming or spicy flavors with cumin, chili powder, paprika, black pepper, dried chilies, or peppercorns.
• Vegetables: Create a rich broth and make the beans more flavorful by adding carrots, celery, leeks, or ginger at the start of cooking.
• Liquids: Add a splash of fresh lime juice or lemon juice after beans have been cooked and drained. Or drizzle them with red wine vinegar or some olive oil.

How to Store Cooked Beans

Store: Beans will keep in the fridge for up to 4 days. You can store them drained or in the cooking liquid in an airtight container.

Freeze: Transfer drained beans or beans in their cooking liquid to a freezer-safe Ziploc bag and freeze for up to 6 months.

I like to freeze beans in can portions, which is 1 3/4 cups of drained beans. I also reuse my Ziploc bags. Simply wash them, dry and reuse.

FAQs

Save and Use Bean Broth in These Recipes

• Mushroom bean soup
• Vegetarian pasta fagioli
• Vegetarian borscht
• Ukrainian borscht
• Minestrone soup

Recipes to Use Cooked Beans In

• Instant Pot chili
• Instant Pot turkey chili
• Healthy turkey chili
• Mango black bean salad
• Instant Pot white chicken chili
• Healthy white chicken chili
• Turkey taco soup
• Mexican bean salad

Print

How to Cook Dried Beans

Learn How to Cook Dried Beans at home so you'll always have some on hand. Use this easy stovetop method for a variety of beans and add them to salads, soups, stews, and more!

Course Side Dish

Cuisine North American

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 6 cups

Calories 328kcal

Author Olena Osipov

Equipment

• Large pot
• Mesh strainer

Ingredients

• 1 pound dried beans cannellini beans, chickpeas, black beans, pinto beans, navy beans or kidney beans
• Cold water
• 1/2 teaspoon salt

US Customary – Metric

Instructions

• Sort through beans to remove any damaged beans and debris. Place dried beans in a large bowl and cover with 2-3 inches of cold water. Soak for 8 hours or overnight.
• Drain and rinse the beans. Place them in a large pot, fill with cold water 3 inches above and cover the pot.
• Bring to a boil on high heat, then reduce heat to low so beans are boiling just gently, and simmer. Just before and as beans start boiling, you will see a lot of foam. Remove it with a mesh strainer.
• Cooking time depends on beans' size and age. General rule of thumb is to cook small beans (black, black-eyed peas and navy beans) for 45-90 minutes, medium beans (kidney, Great Northern, pinto and garbanzo beans) for 60-120 minutes, and large beans (lima and cannellini beans) for 80-180 minutes.
• When beans are still firm but a bit tender, about 40-60 minutes into cooking process, add salt to the pot. Keep cooking the beans until the beans are soft inside but still intact on the outside. Best way is to taste test the bean every 20 minutes or so!
• When beans are cooked to your liking, remove them into a bowl with a slotted spoon and save the broth for making soups and stews, or drain the beans through a mesh strainer. Leaving beans in the hot liquid will keep cooking them, which is fine only for soups.
• Let beans cool and use them as per recipe, store in the fridge or freezer.

Notes

• Store: Store drained beans or in the cooking liquid in an airtight container for up to 4 days in the fridge.
• Freeze: I like to pack drained beans about 1 3/4 cups into each resealable Ziploc bag, which is equivalent to one 14-15 ounces can of drained beans. You can also freeze beans in their cooking liquid. Freeze for up to 6 months.

Nutrition

Serving: 1.67cups | Calories: 328kcal | Carbohydrates: 60g | Protein: 22g | Fat: 1g | Saturated Fat: 1g | Sodium: 12mg | Fiber: 15g | Sugar: 2g

The post How to Cook Dried Beans appeared first on iFoodReal.com.

Here’s a look at How to Freeze Muffins so they stay fresh for 3 months. I’ll also share some helpful tips on thawing and reheating, so they remain fluffy.

Make a big batch of healthy muffins last longer by knowing how to freeze muffins correctly. My method is super easy, so you can enjoy your favorite healthy breakfast or healthy snack for months to come!

No more eating soggy or dry leftover muffins, although I share lots of tips how to store muffins for days so they stay fresh.

And in this post is everything you need to know about freezing muffins!

How Long to Store Muffins Before Freezing?

If you’re not planning on freezing your muffins right away, here’s how to best store them for the first few days.

• First 24 hours: After baking, let your muffins cool for 5-10 minutes in the muffin pan before moving to a cooling rack to cool completely. Store them at room temperature on the counter covered with a clean kitchen towel.
• Up to 4 days: After the first 24 hours add a layer of paper towel to a large airtight container and place muffins inside in a single layer. Then add another layer of paper towel, seal with lid, and keep them on your counter for 4 days.

Supplies You Will Need

First and foremost, you’ll need Ziploc bags. I love them because they expand well and I usually wash them with warm soapy water, dry and reuse.

I do not love silicone reusable bags because they are very narrow and don’t expand, meaning you can’t fit many muffins in them. I also find they break along the seams eventually.

You’ll also need straws if you decide to suck air out of the bag, which I highly recommend!

How to Freeze Muffins

Here’s a quick overview of how to freeze muffins, this method works with any healthy muffin recipe.

• Bake and cool: Bake your batch of muffins as per recipe and let them cool, first in the muffin tin for 10 minutes, then on a wire rack.
• Transfer to freezer bag: Without overlapping, place as many muffins as you can into a gallon size Ziploc bag. You can also wrap each muffin in plastic wrap individually and then in a bag.
• Remove air: Seal the bag, leaving a small opening and suck out air as much as possible. A straw really helps for this step!
• Freeze: Pop them in your freezer, making sure they are laying flat.

How Long Do Muffins Last in the Freezer?

You can store muffins in your freezer for 3 months. Technically could be for up to 6 months but I do not love the stale smell and taste they get after 3 months.

How to Thaw and Reheat Muffins

Remove frozen muffins from the freezer and let them thaw at room temperature for 2-3 hours. Or thaw in the fridge overnight and warm in the microwave.

If you’re not thawing the whole bag remember to remove air and reseal the bag before placing them back in the freezer.

If you have a sudden muffin craving place an unwrapped muffin on a paper towel or microwave-safe plate and reheat in the microwave. I find 15-20 seconds is perfect but may need a bit longer depending on muffin size.

You can also wrap your muffin in foil, place on a baking sheet, and reheat in the oven for 10-15 minutes on 350 degrees F.

5 Tips for Best Results

• Cool muffins completely: If the muffins are even a tiny bit warm when transferred to a container or bag the condensation will collect and you’ll end up with soggy muffins.
• Remove as much air as possible: Excess air in the bag allows ice crystals to form around the muffins which causes freezer burn and increased moisture when thawed. Get as much air out as possible, so your muffins don’t turn soggy once thawed.
• Don’t freeze too long: Maximum recommended freezing time is 3 months. Any longer and the smell, texture, and flavor will be off.
• You can thaw at room temperature: It is safe to thaw little quick breads at room temperature and should only take 2-3 hours.
• Reheat after thawing: I find muffins taste freshly baked when I reheat them after thawing instead of from frozen.

How to Freeze Store-Bought Muffins

Can you freeze muffins from the bakery or store? Yes! They are most likely already cool, so you can go straight to transferring them in a bag, removing air with a straw, and placing them in the freezer.

Storing Other Breads and Muffins

This storing method is foolproof and works great with your favorite quick breads, gluten free muffins, mini muffins, protein bagels, or scones.

So get baking, have fun, and stock your freezer!

FAQs

Reader Favorite Muffin Recipes to Try

• Almond flour banana muffins
• Applesauce banana muffins
• Healthy carrot muffins
• Healthy zucchini muffins
• Healthy blueberry muffins
• Healthy banana zucchini muffins

Easy Muffins for Beginners

• Lemon muffins
• Healthy chocolate chip muffins
• Healthy banana chocolate chip muffins
• Almond flour yogurt muffins
• Chocolate zucchini muffins
• Oat flour banana muffins

Print

How to Freeze Muffins

Here's a look at How to Freeze Muffins so they stay fresh for 3 months. Plus tips on thawing and reheating, so they remain fluffy.

Course Muffins and Quick Bread

Cuisine North American

Diet Vegetarian

Prep Time 5 minutes minutes

Freezing Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 12 muffins

Calories 11kcal

Author Olena Osipov

Equipment

• Ziploc bags
• Wire rack
• Large plastic container
• Straws

Ingredients

• 1-12 muffins

Instructions

• Bake muffins as per recipe and let them cool completely on a wire rack.
• Place muffins in a gallon size Ziploc bag, as many as you can fit comfortably.
• Seal almost shut, leaving a small opening. Insert straw in it, suck out as much air as possible, remove straw and seal immediately.
• Lay muffins flat in a freezer and freeze for up to 3 months. Muffins should be frozen solid after 4 hours.

Notes

Thaw: Defrost muffins in the fridge overnight or on a countertop for 1-2 hours.

Reheat: Reheat muffins from frozen or thawed in a microwave in 30 seconds increments. Air fryer is also great for that!

Nutrition

Serving: 1muffin | Calories: 11kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Sodium: 22mg | Fiber: 0.1g

The post How to Freeze Muffins appeared first on iFoodReal.com.

Learn How to Store Muffins the right way! Here’s everything you need to know about keeping your homemade muffins fresh for days, weeks, or months.

To save time and money I’ll almost always make a double batch of healthy muffins, that way we can enjoy some fresh and store the rest for later because we all know they make the easiest breakfast or on-the-go snack!

But how long do muffins last? If stored correctly they’ll stay moist and flavorful for up to 3 months.

How to Store Muffins First 24 Hours

If you know the entire batch of muffins will be gobbled up in the first 24 hours, then storing muffins is easy.

Bake and let them cool completely on a wire rack. Then all you’ll need to do is cover them with a clean kitchen towel, that’s it! They’ll keep fresh at room temperature without drying out, even overnight.

How to Store Muffins for Up to 4 Days

Here’s a quick overview of how to store muffins for up to 4 days. Want a hint? The secret is paper towel.

• Cool: Let your muffins cool for 5-10 minutes in the pan, then transfer to a wire rack to finish cooling completely. Storing them when they have even a little bit of warmth will result in soggy muffins.
• Line an airtight container: Grab a large plastic container and layer the bottom with paper towel, I find one large paper towel folded in half works great.
• Add muffins: Place muffins on top the paper towel in a single layer, then add another layer of paper towel on top. Don’t skip the additional layer! This will help absorb moisture from all sides.
• Store: Seal with airtight lid and store on a counter at room temperature for up to 4 days.

Why Do You Use Paper Towels?

The best way to store muffins is at room temperature, and paper towel is the key to peak freshness.

As muffins age, any moisture that forms will travel to the surface making them unpleasantly soggy. The paper towel acts like a sponge to soak up that moisture.

Another neat trick for removing moisture is using saltine crackers, just stick a few in the container.

Can I Store Muffins in the Fridge?

Most muffins no, because it alters their taste and texture. Regular whole grain muffins and banana muffins do well at room temperature.

However, some muffins are more wet than others like almond flour strawberry muffins and strawberry muffins.

Also many muffins made with almond flour, or any other nut flour, gluten free muffins have a lot of moisture. So do heavy on pumpkin puree muffins like healthy pumpkin muffins with cream cheese or any other heavy loaded fruit muffins like healthy apple muffins.

So I would say these types of muffins would benefit from refrigeration for 2 more days after initial 24 hour storage on a countertop. Then freeze after that.

Can I Freeze Muffins?

Yes! Here’s how to store muffins in the freezer and lock in flavor for up to 3 months. Also be sure to check out our full post how to freeze muffins for more tips and tricks.

Storing in a Ziploc bag is the easiest method.

In a single layer, set your muffins inside and suck out as much air as possible to prevent freezer burn, I find using a straw helps. Seal the bag and set flat in the freezer.

You can also wrap each muffin in plastic wrap individually and then place in a bag.

How to Defrost Muffins

When you’re ready to enjoy a healthy treat grab a frozen muffin and let it thaw at room temperature.

Alternatively, place unwrapped muffin on paper towel and microwave, 20-30 seconds is perfect.

Top 7 Tips for Storing Muffins

• Cool in a muffin tin for 5-10 minutes: That initial 5-10 minutes in the pan allows them to cool slightly and keep their structure, but any longer in the hot pan and you run the risk of overbaked, dry muffins.
• Cool them completely: Make sure to cool muffins completely on a wire rack before storing in a container, the condensation will collect if they aren’t fully cooled.
• First 24 hours: Most muffins keep well covered with a kitchen towel on the counter for the first day.
• All muffins differ: Read your healthy muffin recipe carefully, some muffins need refrigeration after 24 hours or they get moldy fast.
• Humidity where you live matters: By the ocean, at sea level is less dry for me. If you live in the mountains or prairies, it is more dry. Any moisture from the air can make your muffins soggy but storing them in an airtight container will help.
• Replace paper towels: Check on the paper towels, if they get soggy after a day or two replace them for optimal freshness.
• Summer vs. winter: In the summer it’s more hot and more humid in most places, therefore you might have to freeze muffins sooner. Keep an eye on your muffins and watch out for signs of mold.

FAQs

Reader Favorite Muffin Recipes to Try

• Almond flour banana muffins
• Applesauce banana muffins
• Healthy carrot muffins
• Healthy zucchini muffins
• Healthy blueberry muffins
• Healthy banana zucchini muffins

Easy Muffins for Beginners

• Lemon muffins
• Healthy chocolate chip muffins
• Healthy banana chocolate chip muffins
• Almond flour yogurt muffins
• Chocolate zucchini muffins
• Oat flour banana muffins

Print

How to Store Muffins

Here's everything you need to know how to store muffins fresh for days, weeks, or months the right way!

Course Muffins and Quick Bread

Cuisine North American

Diet Vegetarian

Prep Time 5 minutes minutes

Cooling Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 12 muffins

Calories 11kcal

Author Olena Osipov

Equipment

• Wire rack
• Large plastic container

Ingredients

• 1-12 muffins

Instructions

• Bake muffins as per recipe and let them cool completely on a wire rack.
• For the first 24 hours, just cover them with clean kitchen towel and store on a counter.
• To store muffins for another 2-3 days, line large container with a lid with double folded paper towel. Place as many muffins on top as you can fit comfortably covering with another double folded paper towel sheet.
• Place lid on top and store on a counter for 2-3 more days.
• After transfer any leftover muffins into the freezer.

Notes

Reheat: Reheat muffins in a microwave in 15 seconds increments. Air fryer is also great for that!

Freeze: See our post on how to freeze muffins.

Nutrition

Serving: 1muffin | Calories: 11kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Sodium: 22mg | Fiber: 0.1g

The post How to Store Muffins appeared first on iFoodReal.com.

Learn How to Cut a Whole Chicken into pieces in 10 minutes. Not only will you save money, but you’ll have enough chicken pieces for 2 dinners and the most delicious chicken broth.

With over 160 healthy chicken recipes on iFoodReal, I can confidently say chicken is our favorite protein to have on hand for easy meals. Whether it be healthy chicken salad at lunch or chicken burrito skillet at dinner, I never run out of ways to use a whole chicken after cutting it up!

Growing up in Ukraine, my grandma always made 3 meals from a whole chicken. Money was tight and grocery stores did not sell chicken pieces. Whole chicken, often from your own chicken coop, was the way to survive. Until this day, I believe it makes the most sense!

Why Learn How to Cut a Whole Chicken?

• Save money: On average, whole chicken costs $2.49/lb vs. chicken breasts at $5.99/lb – that’s twice the savings!
• Stretch the meat: Once you cut up a whole chicken, you can make Instant Pot chicken and potatoes and curry chicken salad with it. Plus bones are good for chicken broth. That’s 3 meals from 1 chicken!
• You automatically get different cuts of meat which is great to have a variety.
• Make homemade chicken broth: Often you have to buy chicken pieces and chicken bones separately if you want to make chicken broth or Instant Pot chicken broth. When you cut up a whole chicken, you get those as a bonus.
• Because it’s so easy: This easy step-by-step tutorial will guide you every step of the way, with tips for best practices along the way.

How to Cut a Whole Chicken

It’s worth the extra bit of effort to learn how to properly cut a whole chicken. All you need is a sharp knife and a clean flat cutting board, and you’re on your way.

• Lay chicken on its back chicken breast side up. Remove bag with giblets, if any.
• Trim fat and skin on both sides of the opening.
• Remove the tail or I like to call it “butt”. Sharp kitchen shears are great for this step.
• Cut each chicken leg at the joint where the leg meets the body. It helps to start cutting through the chicken skin and then snap the leg. You will hear a crack, so cut the muscle between 2 joints.
• Cut chicken wings the same way as chicken legs. You’ll notice there is a ball joint where the wing mets the breast (kind of like an armpit). It helps to wiggle it away from the body at first to get a sense of where you’ll start cutting.

• Pull chicken skin from the breasts using your hands and help it separate from meat with the knife along the way. It should come off very easily. This step is only necessary if you want skinless chicken breasts, otherwise leave it on.
• Flip the chicken and trim skin the same way on the back. There will be more fat attached to the chicken carcass under the skin. Trim it as well.
• Flip chicken on its back again and remove the breasts. Cut each chicken breast in the middle close to the center bone and along the ribs. The closer you get to the bone, the more bang for your buck (ie. more meat).
• That’s it. Cut up whole chicken a couple more times and you’ll soon become a pro!

Tips for Best Results

• Sharp quality knife: If you don’t yet have one, consider it a lifetime investment. I like to cut up whole chicken with sharp utility knife but you can also use a chef’s knife.
• Sharp kitchen shears are also very helpful for cutting excess fat quickly and efficiently.
• Make sure your chicken is not frozen. You can cut up only fresh whole chicken or thawed chicken.
• Pat your bird down with paper towel to make sure it’s dry, so you can properly grip it. You may need to pat dry it again later on.
• Have a sturdy, flat cutting board to work on. Make sure it’s secure and not slipping and sliding everywhere. This is my favorite sturdy, dishwasher safe cutting board.
• Clean up thoroughly when you’re done. You don’t want to leave any raw meat bacteria (salmonella) hanging around. Always wash utensils used for handling raw meat and the sink with hot soapy water.

Recipes to Use Cut Up Chicken In

Use chicken legs and chicken wings in these recipes:

• Instant Pot chicken and potatoes
• Roasted chicken thighs and potatoes
• Instant Pot chicken and rice
• Healthy fried chicken
• Air fryer chicken wings

Use chicken breasts to make these recipes:

• Baked chicken breast
• Cilantro lime chicken
• Instant Pot chicken breast
• Grilled chicken breast
• Air fried chicken breast

Use chicken thighs for these recipes:

• Grilled chicken thighs
• Oven baked chicken thighs
• Slow cooker chicken thighs

Chicken carcass is great for making soups like:

• Healthy chicken wild rice soup
• Slow cooker chicken noodle soup

How to Store

Store: Once you have cut up a whole chicken into pieces, it is ready for use in all kinds of chicken recipes. If you need to marinate the chicken, go ahead and get that started. Otherwise, refrigerate chicken parts in an airtight bag or airtight container for up to 2 days until you’re ready to use them.

Freeze: You can freeze raw chicken pieces for up to 9 months. If you’re freezing whole chicken prior to cutting it, it will keep frozen for up to 1 year. This is why buying a bunch of whole chickens when they’re on sale is a great idea!

FAQs

More How to Cut Tutorials

• How to cut an avocado
• How to cut cauliflower
• How to cut spaghetti squash
• How to peel and cut butternut squash

Whole Chicken Recipes to Try

If you don’t feel like cutting a whole chicken try it in these recipes:

• Instant Pot whole chicken
• Instant Pot whole frozen chicken
• Slow cooker whole chicken

Print

How to Cut a Whole Chicken

Learn How to Cut a Whole Chicken into pieces in 10 minutes. Easy step-by-step tutorial will guide you every step of the way.

Course How To

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Calories 819kcal

Author Olena Osipov

Equipment

• Sturdy cutting board
• Utility knife
• Kitchen shears

Ingredients

• Whole chicken

Instructions

• Lay chicken on its back breasts side up. Remove bag with giblets, if any.
• Trim fat and skin on both sides of the opening.
• Remove the tail or I like to call it “butt”. Sharp kitchen shears are great for this too.
• Cut each leg between the leg bone and the bone that is attached to the body. It helps to start cutting and then snap the leg. You will hear a crack, so cut the muscle between 2 joints.
• Cut the wings the same way as legs.
• Pull the skin from the breasts using your hands and help it separate from meat with the knife along the way. It should come off very easily. Or leave it on.
• Flip the chicken and trim skin the same way on the back. There will be more fat attached to the carcass under the skin. Trim it as well.
• Flip chicken on its back again and remove the breasts. Cut each breast in the middle close to the center bone and along the ribs.

Notes

• Store: Once you have cut your chicken into pieces it is ready for use in all kinds of dishes. If you need to marinate, go ahead and get that started. Keep them stored in an airtight bag or container for up to 2 days until you’re ready to use them.
• Freeze: Pieces of raw chicken can be kept frozen for up to 9 months. If you’re freezing a whole chicken prior to cutting it, it will keep frozen for up to 1 year. This is why buying them when they’re on sale is a great idea!

Nutrition

Serving: 1(half of the chicken) | Calories: 819kcal | Protein: 71g | Fat: 57g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 286mg | Sodium: 267mg

The post How to Cut a Whole Chicken appeared first on iFoodReal.com.

Here is a full guide How to Freeze Bananas and use them later to make smoothies, ice cream and baked goods.

On the contrary, if you need ripe bananas for baking today, here is my full guide how to ripen bananas faster.

Why and Which Bananas are Best to Freeze?

The best bananas to freeze are yellow ripe bananas or over-ripened bananas. It helps to avoid food waste and frankly makes banana bread or banana muffins a reality anytime the mood strikes you.

I do not recommend to freeze green bananas because they lack flavor, are not sweet and will not ripen in the freezer.

So whenever you see your bananas are past their prime eating state, use this guide on how to freeze bananas and never look back.

How to Freeze Bananas in a Peel

Freezing unpeeled bananas is my go to method for saving bananas for baking. It’s so easy just to grab banana and throw it in the freezer.

Place whole unpeeled banana in the freezer. That’s it!

To thaw, place it on a plate and defrost on a counter for 2 hours. You can always speed up things by defrosting or warming it up in a microwave.

Whole frozen bananas are best for baking banana bread and banana muffins.

How to Freeze Whole and Half Bananas

Here is how to freeze bananas whole or cut in half. I recommend to freeze banana halves because they will thaw out faster and will fit into the blender or food processor easier.

• Peel and slice bananas: Peel and slice your bananas and cut them in half or leave whole. Place on a baking sheet lined with parchment paper in a single layer, leaving some space in between.
• Freeze on a baking sheet: Freeze bananas for 2 hours or until they are completely frozen.
• Transfer to a resealable bag: Transfer frozen bananas into a resealable bag, let out as much air as possible and freeze for up to 3 months.

How to Freeze Sliced Bananas

Frozen banana slices are best for making nice cream or adding to smoothies!

• Slice bananas: Peel and slice bananas into 1/2 inch to 1 inch thick rounds. Transfer onto baking sheet lined with parchment paper.
• Freeze: Place the baking sheet into the freezer and freeze banana slices for 1-2 hours.
• Transfer to a container: Transfer frozen banana slices into resealable Ziploc bag or airtight container, release out as much air as possible and freeze bananas for up to 3 months.

How to Freeze Mashed Bananas

This method is convenient for baking. Just freeze measured amount that your favorite banana recipe calls for.

• Mash bananas: In a large bowl, add peeled bananas and mash them with a fork.
• Freeze: Measure out desired amount of mashed banana and place it in a puddle on a baking sheet lined with parchment paper. Freeze for 2 hours.
• Transfer to a container: Transfer frozen mashed banana pucks into a resealable bag, let out as much air as possible and freeze for up to 3 months.

How to Thaw Frozen Bananas

If you’re using frozen bananas for baking I recommend to thaw your bananas first. You can either defrost bananas on a counter for 1-2 hours or in the fridge overnight. You can also defrost frozen bananas in a microwave with a defrost setting.

Simply place frozen bananas on a plate or in a bowl and let them thaw. Please note that bananas will release a lot of water and it is normal. You want to use all that liquid that is part of the banana when baking. It helps with proper structure and taste of the recipe.

Be sure to defrost only the amount you need and place the bag with frozen bananas back in the freezer right away. If you leave frozen bananas on a counter even for 10 minutes they will quickly start defrosting and clump once you place the bag back in the freezer.

More Common FAQs

Ways to Use Frozen Bananas

Frozen bananas add amazing texture to smoothies and make the best healthy ice cream with just one ingredient – frozen bananas.

Use in recipes that require no cooking like this banana chia pudding and healthy banana cream pie. And of course frozen bananas are perfect for baking banana muffins and quick breads.

More Banana Recipes to Try

• Protein cookies
• Healthy banana pancakes
• No bake peanut butter pie
• Coconut flour banana bread
• Oat flour banana bread
• Protein banana bread
• Strawberry banana smoothie
• Healthy banana oatmeal cookies

Print

How to Freeze Bananas

Here is a full guide How to Freeze Bananas and use them later to make smoothies, ice cream and baked goods.

Course How To

Cuisine North American

Diet Vegan

Prep Time 5 minutes minutes

Freezing Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 5 servings

Calories 105kcal

Author Olena Osipov

Equipment

• Silicone bags
• Glass container

Ingredients

• 5 ripe bananas or over ripen bananas or as many as you wish

Instructions

• Line large rimmed baking sheet with parchment paper.
• Peel bananas and cut them in half or 1 inch thick round slices. Place on baking sheet in a single layer without touching or overlapping.
• Place baking sheet in the freezer for 1-2 hours or until completely frozen.
• Transfer frozen bananas to a resealable bag, let out as much air as possible and freeze for up to 3 months.

Notes

You can also freeze whole bananas in their peel. Just place them in the freezer.

Nutrition

Calories: 105kcal | Carbohydrates: 27g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 1mg | Fiber: 3g | Sugar: 14g

The post How to Freeze Bananas appeared first on iFoodReal.com.