Kitchen & Dining

10 Healthy Chicken Recipes In a Pressure Cooker-10bestsales

Check out these 10 Healthy Chicken Recipes in an Electric Pressure Cooker for juicy shredded chicken breasts with a variety of bold tastes! These freezer friendly Instant Pot or Slow Cooker chicken recipes are huge for healthy meal prepping.

HEALTHY ELECTRIC PRESSURE COOKER CHICKEN RECIPES

Healthy Electric Pressure Cooker Chicken Recipes carry so much flavor and variety to chicken breasts and are ideal for your new favorite kitchen appliance. Did you just find a new Instant Pot or Crock-Pot Express as a gift? Possibly you bought one last year and it is sitting in the closet collecting dust since you just don’t know what to do with it. Most probable if you own a power pressure cooker, you are like me and it lives on your countertop as you use it so often!

Electric Pressure Cookers are an incredible kitchen appliance for making fast, easy, and super tender meat. They also work great for chicken dinner ideasair fryer egg rollsbuffalo chicken wrapThai crunch salad and so a lot more!

PRESSURE COOKER Healthy Chicken Recipes

Now, I am sharing my favorite 10 Healthy Electric Pressure Cooker Chicken Recipes that can also be prepared in the Crock-Pot. They are tasty go-to recipes you will make again and again. Serve them with a side of rice, top a pizza crust, prepare a sandwich, or use them to make a quick soup. The serving ideas for these simple chicken recipes are endless!

The best part of this is that whether you make an only batch or multiple varieties, these frozen-friendly Healthy Chicken Recipes freeze up huge for last-minute meals at another time. If you are seeking another great resource for meal planning, be confident to check out this free Printable Meal Planner Calendar.

PRESSURE COOKER CHICKEN BREAST RECIPES

You can make these Pressure Cooker Chicken Breast Recipes in a matter of minutes. Just toss the meat liquid and spices in the Instant Pot. You will have tender shredded chicken breasts prepared in less than 30 minutes. It doesn’t find any better than that.

No further thawing the chicken breasts in your microwave last minute, which results in rubbery and unfairly cooked meat? If you don’t own an Instant Pot, you can create all of these chicken recipes in your Crock-Pot for an easy set it and forget it a meal.

Healthy Chicken Recipes

For those of you who are fresh to an electric pressure cooker, be sure to test out my Tips and Tricks for the Perfect Pressure Cooker or Crock Pot Shredded Chicken at the end which answers many common questions.

*NOTE* These recipes are planned for a 5qt or 6qt electric pressure cooker. If you are using a larger 8qt pressure cooker, you will require to increase the amount of liquid.

1.ITALIAN CHICKEN

ITALIAN CHICKEN

This Italian Chicken is a rich combination of sauteed vegetables and shredded chicken in marinara sauce with a pop of flavor from the pesto.

Course: Entree

Servings: 6 -8 servings

Ingredients

  • 1 Tbsp olive oil
  • 3/4 c onion
  • 1/2 c. green bell pepper
  • 1/2 c. red bell pepper
  • 1/4 tsp. salt
  • 3/4 c. marinara
  • 2 Tbsp pesto
  • 2 lb chicken breasts
  • 3/4 c. very thinly sliced mushrooms

Instructions

Electric Pressure Cooker– get your Instant Pot to Saute and add the olive oil, onion, bell peppers, and salt. Saute for 3-4 minutes or till the vegetables are softened. Put in the marinara, pesto, and chicken. Then Cook thawed chicken on high pressure for 12 minutes. (Cook cold chicken on high pressure for 20 minutes.) Turn the pressure regulator to “Vent” to release all of the pressure.

Remove the chicken breasts from the pot and put on a plate or cutting board. Shred the chicken using two forks.

Remove ⅔ cup of liquid from the pot, being alert to leave the vegetables. (Reserve the water for cooking rice or making soup.) Add the mushrooms to the vegetables and put them to saute for 2-3 minutes until mushrooms are faintly softened. Return the shredded chicken to the pot and wait until well combined.

Crock Pot– put in the chicken breasts to a sprayed or lined Crock-Pot. Drizzle with olive oil and shake over with salt. Top with the bell peppers, onion, marinara, and pesto. Add ½ c. marinara.

Cook on low for 4-5 hours. When 30 minutes of cooking time left, shred the chicken using two forks and add the mushrooms.

(If using cold chicken in the Crock-Pot, cook on low for 5-6 hours.)

ITALIAN CHICKEN SERVING SUGGESTIONS:
  • Top smooth bread with Italian Chicken and shredded cheese.
  • You can serve on a bed of rice or pasta.
  • Fill up bell peppers with chicken and rice and top with cheese for stuffed peppers.
  • Put into a grilled cheese.
  • You can make a soup with the Italian Chicken, mirepoix (chopped onion, celery, and carrots), chicken broth, rice, garlic, and a little more marinara.
  • Make a enfold filled with Italian chicken, lettuce, Italian dressing, cheese, and tomatoes.

2.HONEY TERIYAKI CHICKEN

HONEY TERIYAKI CHICKEN

Honey Teriyaki Chicken (Pressure Cooker or Crock Pot)

A sweet and savory flavor combo ideal for salads or served with rice.

Course: Entree

Servings: 6 -8 servings

Ingredients

  • 2/3 c. La Choy Teriyaki sauce
  • 1 Tbsp. honey
  • 1/4 c. chicken broth
  • 2 lb chicken breasts
  • Green onions chopped

Instructions

Electric Pressure Cooker – put in the Teriyaki sauce and honey to the Instant Pot and whisk until well joint. Add the chicken broth and chicken. Then Cook thawed chicken on high pressure for 12 minutes. (Cook cold chicken on high pressure for 20 minutes.) Turn the pressure regulator to “Vent” to release all of the pressure.

Remove the chicken breasts from the pot and put on a plate or cutting board. Shred the chicken using two forks.

Remove ½ cup of water from the pot. (Reserve the liquid for cooking rice.) Return the shredded chicken to the pot and stir until good mix. Top chicken with green onions.

Crock Pot – put in the chicken breasts to a sprayed or lined Crock-Pot. Top with the Teriyaki sauce, honey, and chicken broth. Add an extra ½ c. chicken broth.

Cook on low for 4-5 hours. When 30 minutes of cooking time left, shred the chicken using two forks.

(If using cold chicken in the Crock-Pot, cook on low for 5-6 hours.)

Honey Teriyaki Chicken Serving Suggestions:
  • Create egg rolls with Honey Teriyaki Chicken, shredded carrots, and shredded cabbage or broccoli slaw.
  • You can serve on a bed of rice or pasta.
  • Then make a salad by topping a bed of lettuce with Honey Teriyaki Chicken, shredded carrots, green onions, and slivered almonds. Whisk a few of the reserved juices with some olive oil for a quick vinaigrette.

3.SALSA VERDE CHICKEN

SALSA VERDE CHICKEN

SALSA VERDE CHICKEN (PRESSURE COOKER OR CROCKPOT)

A simple 3 ingredient recipe with bright Mexican flavors. Serves 6-8.

Ingredients

  • ¾ c. onion
  • 1 c. salsa verde I love the Pace Garlic & Lime Verde Salsa
  • 2 lb chicken breasts

Instructions

Electric Pressure Cooker

put in the onion, salsa verde, and chicken to the Instant Pot. Then Cook thawed chicken on high pressure for 12 minutes. (Cook freezing chicken on high pressure for 20 minutes.) Turn the pressure regulator to “Vent” to release all of the pressure.

  1. Remove the chicken breasts from the pot and place on a plate or cutting board. Shred the chicken using two forks.
  2. Remove ⅔ cup of liquid from the pot. (Reserve the liquid for cooking rice.) Return the shredded chicken to the pot and stir until well combined. Top chicken with green onions.

Crock-Pot

  1. Add the chicken breasts to a sprayed or lined Crock-Pot. Top with the salsa verde and onions. Add ½ c. salsa verde.
  2. Cook on low for 4-5 hours. When 30 minutes of cooking time left, shred the chicken using two forks.
  3. (If using frozen chicken in the Crock-Pot, cook on low for 5-6 hours.)
Salsa Verde Chicken Serving Suggestions:
  • Roll the Salsa Verde Chicken in flour tortillas and put in a sprayed baking pan. Top with green enchilada sauce and cheese and bake the enchiladas.
  • Serve on a bed of rice.
  • Make a Southwest Penne & Romaine Salad.
  • Then cover half of a large flour tortilla with Salsa Verde Chicken and cheese. Fold over and grill for a quesadilla.
  • create a salad by topping a bed of lettuce with chicken, pico de Gallo, and queso fresco. Toss the salad with salsa ranch.

4.HAWAIIAN BBQ CHICKEN

HAWAIIAN BBQ CHICKEN

HAWAIIAN BBQ CHICKEN (PRESSURE COOKER OR CROCKPOT)

A chew and savory flavor combo with crushed pineapple and spicy BBQ sauce.

Ingredients

  • 8 oz can crush pineapple
  • ¼ tsp. Salt
  • ¾ c. your favorite BBQ sauce
  • 2 lb chicken breasts

Instructions

Electric Pressure Cooker

  1. Add the crushed pineapple, salt, bbq sauce, and chicken to the Instant Pot. Then Cook thawed chicken on high pressure for 12 minutes. (Cook frozen chicken on high pressure for 20 minutes.) Turn the pressure regulator to “Vent” to release all of the pressure.
  2. Remove the chicken breasts from the pot and place on a plate or cutting board. Shred the chicken using two forks.
  3. Remove ⅔ cup of liquid from the pot. (Reserve the liquid for cooking rice.) Return the shredded chicken to the pot and stir until well combined.

Crock-Pot

  1. Add the chicken breasts to a sprayed or lined Crock-Pot. Sprinkle with the salty and top with the crushed pineapple and bbq sauce. Add a ½ c. chicken broth or pineapple juice.
  2. Cook on low for 4-5 hours. When 30 minutes of cooking time left, shred the chicken using two forks.
  3. (If using frozen chicken in the Crock-Pot, cook on low for 5-6 hours.)
Hawaiian Chicken Serving Suggestions:
  • Fill up Hawaiian buns with chicken, extra BBQ sauce, and cheese and top with melted butter and onion flakes and bake the sliders.
  • Make a BBQ Chicken & Pineapple Tostada.
  • Then Top a pizza crust with Hawaiian BBQ Chicken, green onion, and cheese.
  • Make a drape with Hawaiian BBQ Chicken, avocado, red onion, and lettuce.
  • Serve on a bed of rice.

5.THAI PEANUT CHICKEN

THAI PEANUT CHICKEN

Thai Peanut Chicken (Pressure Cooker or Crock Pot)

A rich and tasty mixture of Thai peanut sauce and vegetables with tender shredded chicken.

Course: Entree

Servings: 6 -8 servings

Ingredients

  • 1 Tbsp. olive oil
  • 1/2 onion
  • 1/2 red bell pepper
  • 1 c. Thai peanut sauce <- I highly suggest using this recipe!
  • 2 lb. chicken breasts

Instructions

Electric Pressure Cooker

  1. Turn your Instant Pot to Saute and put in the olive oil, onion, and bell peppers. Saute for 3-4 minutes or until the vegetables are softened. Put in the Thai peanut sauce and chicken. Then Cook thawed chicken on high pressure for 12 minutes. (Cook freezing chicken on high pressure for 20 minutes.) Turn the pressure regulator to “Vent” to release all of the pressure.
  2. Remove the chicken breasts from the pot and put on a plate or cutting board. Shred the chicken using two forks.
  3. Remove ⅔ cup of liquid from the pot, being alert to leave the vegetables. (Reserve the fluid for cooking rice.) Return the shredded chicken to the pot and stir until well combined.

Crock-Pot

  1. Put in the chicken breasts to a sprayed or lined Crock-Pot. Top the chicken with the onion, bell peppers, and Thai peanut sauce. Put in an additional ½ c. Thai peanut sauce.
  2. Cook on low for 4-5 hours. When 30 minutes of cooking time left, shred the chicken using two forks.
  3. (If using freezing chicken in the Crock-Pot, cook on low for 5-6 hours.)
Thai Peanut Chicken Serving Suggestions:
  • Fill up pieces of butter lettuce with chicken and top with chopped peanuts, cilantro, shredded carrots, and green onion for lettuce cups.
  • Then Serve on a bed of rice.
  • Roll chicken up in egg roll wrappers with broccoli slaw and bake until crispy.
  • Prepare a Thai Peanut Flatbread.
  • Saute with red cabbage, snow peas, carrots, and green onions and top with crispy wonton strips and peanuts.

6.HONEY BALSAMIC & ONION CHICKEN

HONEY BALSAMIC & ONION CHICKEN

Honey Balsamic & Onion Chicken (Pressure Cooker or Crock Pot)

This sweet and savory chicken recipe is ideal for salads and Greek dishes.

Course: Entree

Servings: 6 -8 servings

Ingredients

  • 1/3 c. balsamic vinegar
  • 2 Tbsp. honey
  • 1 Tbsp Dijon mustard
  • ½ c. chicken broth
  • 1 medium yellow onion chopped
  • 1 Tbsp chopped garlic
  • 1/2 tsp dried thyme
  • 2 lb. chicken breasts

Instructions

Electric Pressure Cooker – put in the balsamic vinegar, honey, chicken broth, and Dijon to the Instant Pot and whisk until well combined. Put in the onion, garlic, thyme, and chicken. Then Cook thawed chicken on high pressure for 12 minutes. (Cook freezing chicken on high pressure for 20 minutes.) Turn the pressure regulator to “Vent” to release all of the pressure.

Remove the chicken breasts from the pot and put on a plate or cutting board. Shred the chicken using two forks.

Remove ⅔ cup of fluid from the pot. (Reserve the liquid for cooking rice.) Return the shredded chicken to the pot and stir until good mix.

Crock Pot – put in the chicken breasts to a sprayed or lined Crock-Pot. In a little bowl, whisk together the balsamic, honey, and dijon. Top the chicken with the mixture with the chicken broth, onion, garlic, and thyme. Add ½ c. chicken broth.

Cook on low for 4-5 hours. When 30 minutes of cooking time left, shred the chicken using two forks.

(If using freezing chicken in the Crock-Pot, cook on low for 5-6 hours.)

 Honey Balsamic & Onion Chicken Serving Suggestions:
  • Top a flatbread with Honey Balsamic & Onion Chicken, cherry tomatoes, tomatoes, and goat cheese.
  • Then Serve on a bed of rice.
  • You can make a salad by topping a bed of lettuce with Honey Balsamic & Onion Chicken, tomatoes, cucumbers, and feta. Whisk some of the reserved juices with a few olive oil and lemon juice for a quick vinaigrette.

7.CREAMY CHICKEN BACON RANCH

CREAMY CHICKEN BACON RANCH

Creamy Chicken Bacon Ranch (Pressure Cooker or Crock Pot)

This rich and creamy combination of chicken, bacon, and ranch is lightened up for a creamy dish you will love!

Course: Entree

Servings: 6 -8 servings

Ingredients

  • 1/4 c. raw bacon 2 slices, chopped
  • 1 c. chicken broth
  • 1 oz packet ranch seasoning
  • 2 lb chicken breasts
  • 4 oz light cream cheese cubed
  • Green onions

Instructions

Electric Pressure Cooker

Turn your Instant Pot to Saute and put in the chopped bacon. Saute for 3-4 minutes or until the bacon is crisped. put in the chicken broth, ranch seasoning, and chicken. Then Cook thawed chicken on high pressure for 12 minutes. (Cook frozen chicken on high pressure for 20 minutes.) Turn the pressure regulator to “Vent” to release all of the pressure.

Remove the chicken breasts from the pot and put on a plate or cutting board. Shred the chicken using two forks.

Remove ⅔ cup of water from the pot. (Reserve the liquid for cooking rice.) put in the cream cheese and set to saute for 2-3 minutes until the cream cheese is melted. Return the shredded chicken to the pot and stir until good mix. Top with diced green onions.

Crock-Pot

In a skillet or the microwave, cook the bacon until crisp. Put in the chicken breasts to a sprayed or lined Crock-Pot. Top with the ranch seasoning and chicken broth. Put in an additional ½ c. chicken broth.

Cook on low for 4-5 hours. When 30 minutes of cooking time left, shred the chicken using two forks and add the cream cheese and crumbled bacon. Top with diced green onions.

(If using freezing chicken in the Crock-Pot, cook on low for 5-6 hours.)

Creamy Chicken Bacon Ranch Serving Suggestions:
  • Top a tear baked potato with chicken and shredded Cheddar.
  • Top a flatbread with chicken, green onion, and shredded cheese.
  • Then Serve on a bed of rice or pasta.
  • put into a grilled cheese.

8.SPICY MEXICAN CHICKEN

SPICY MEXICAN CHICKEN

SPICY MEXICAN CHICKEN (PRESSURE COOKER OR CROCKPOT)

This Mexican blend of shredded chicken and vegetables is ideal for the spice lovers! If you don’t like your food extra zesty, cut back on the jalapeños for more mild spice. Serves: 6-8 servings

Ingredients

  • 1 Tbsp. olive oil
  • ½ c. onion
  • ½ c. red pepper
  • and ½ c. green pepper
  • ¼ tsp. salt
  • 10 oz can Rotel diced tomatoes with lime juice
  • 4 oz can diced jalapeños with liquid
  • 2 tsp. garlic powder
  • 2 tsp. Cumin
  • ½ tsp. chili powder
  • ⅔ c. chicken broth
  • 2 lb chicken breasts
  • 1 lime juiced

Instructions

Electric Pressure Cooker

Turn your Instant Pot to Saute and put in the olive oil, onion, bell peppers, and salt. Saute for 3-4 minutes or until the vegetables are softened. Put in the Rotel, jalapeños, garlic powder, cumin, chili powder, chicken broth, and chicken. Then Cook thawed chicken on high pressure for 12 minutes. (Cook frozen chicken on high pressure for 20 minutes.) Turn the pressure regulator to “Vent” to release all of the pressure.

Remove the chicken breasts from the pot and put on a plate or cutting board. Shred the chicken using two forks.

Remove ⅔ cup of liquid from the pot, being alert to leave the vegetables. (Reserve the liquid for cooking rice or making soup.) Put in the lime juice and return the shredded chicken to the pot. Stir until good mix.

Crock-Pot

Put in the chicken breasts to a sprayed or lined Crock-Pot. Drizzle with olive oil and sprinkle with salt and seasonings. Top with the bell peppers, onion, Rotel, jalapeños, and chicken broth. Put in an additional ½ c. chicken broth.

Cook on low for 4-5 hours. When 30 minutes of cooking time left, shred the chicken using two forks and add the lime juice.

(If using freezing chicken in the Crock-Pot, cook on low for 5-6 hours.)

Spicy Mexican Chicken Serving Suggestions:
  • Top a pizza crust with refried beans, fiery Mexican Chicken and cheese.
  • The top half of a big flour tortilla with Spicy Mexican Chicken and shredded cheese. Grill until cheese is melted for a quesadilla.
  • You can serve on a bed of rice.
  • Roll the chicken in flour tortillas and put it in a baking pan. Top with enchilada sauce and cheese and bake the enchiladas.

9.BUFFALO CHICKEN

BUFFALO CHICKEN

BUFFALO CHICKEN (PRESSURE COOKER OR CROCKPOT)

A spicy typical with buffalo sauce, onions, and celery with tender shredded chicken. Serves: 6-8 servings

Ingredients

  • ½ c. celery diced
  • ⅔ c. onion chopped
  • ½ c. buffalo wing sauce
  • ½ c. chicken broth
  • 2 lb chicken breasts
  • ¼ c. bleu cheese crumbles

Instructions

Electric Pressure Cooker

  1. Put in the celery, onions, wing sauce, chicken broth and chicken to the Instant Pot. Then Cook thawed chicken on high pressure for 12 minutes. (Cook frozen chicken on high pressure for 20 minutes.) Turn the pressure regulator to “Vent” to release all of the pressure.
  2. Remove the chicken breasts from the pot and put on a plate or cutting board. Shred the chicken using two forks.
  3. Remove ⅔ cup of liquid from the pot, being alert to leave the vegetables. (Reserve the water for cooking rice.) Return the shredded chicken to the pot and toss with the bleu cheese crumbles. Stir until good mix.

Crock-Pot

  1. Put in the chicken breasts to a sprayed or lined Crock-Pot. Top with the buffalo wing sauce, celery, onion and chicken broth. Put in an additional ½ c. chicken broth.
  2. Cook on low for 4-5 hours. When 30 minutes of cooking time left, shred the chicken using two forks and put in the bleu cheese crumbles.
  3. (If using freezing chicken in the Crock-Pot, cook on low for 5-6 hours.)
Buffalo Chicken Serving Suggestions:
  • Roll the chicken in flour tortillas and put it in a baking pan. Top with red enchilada sauce and shredded cheddar and heat the enchiladas.
  • Top a split baked potato with Buffalo Chicken and shredded Cheddar.
  • You can make a Cheesy Buffalo Chicken French Bread.
  • Add to grilled cheese.
  • Fill up bell peppers with chicken and rice and top with cheese for stuffed peppers.
  • Make Buffalo Chicken Tostadas.
  • Top grilled corn tortillas with chicken, chopped tomatoes and bleu cheese for Buffalo Chicken Tacos.
  • You can make a Buffalo Chicken Wrap.

10.GARLIC & ONION CHICKEN

GARLIC & ONION CHICKEN

GARLIC & ONION CHICKEN (PRESSURE COOKER OR CROCKPOT)

This easy recipe is the perfect chicken to add to your favorite salads or casseroles. Serves: 6-8 servings

Ingredients

  • 1 small yellow onion chopped
  • 1 Tbsp. chopped garlic
  • ½ tsp salt
  • 1 c. chicken broth
  • 2 lb. boneless skinless chicken breasts

Instructions

Electric Pressure Cooker

  1. Put in the onion, garlic, salt, chicken broth and chicken to the Instant Pot. Then Cook thawed chicken on high pressure for 12 minutes. (Cook freezing chicken on high pressure for 20 minutes.) Turn the pressure regulator to “Vent” to release all of the pressure.
  2. Remove the chicken breasts from the pot and put on a plate or cutting board. Shred the chicken using two forks.
  3. Remove ⅔ cup of liquid from the pot. (Reserve the water for cooking rice or making soup.) Return the shredded chicken to the pot and stir until good mix.

Crock-Pot

  1. put in the chicken breasts to a sprayed or lined Crock-Pot. Sprinkle with salt and top with the garlic, onion and chicken broth. put in an additional ½ c. chicken broth.
  2. Cook on low for 4-5 hours. When 30 minutes of cooking time left, shred the chicken using two forks.
  3. (If using freezing chicken in the Crock-Pot, cook on low for 5-6 hours.)
Garlic & Onion Chicken Serving Suggestions:
  • You can serve on a bed of rice or pasta.
  • Make a Chicken Salad Sandwich.
  • Put into your dinners or casseroles that call for pre-cooked chicken. (Chicken Pot Pie Casserole)
  • Make Chicken Salad Stuffed Avocados.
  • You can make a soup with the chicken, mirepoix (chopped onion, celery, and carrots), chicken broth and noodles.
  • Put into your favorite salad.
  • Make Creamy Chipotle Chicken Tomato Soup.
  • Put into a grilled cheese.

TIPS AND TRICKS FOR THE PERFECT SHREDDED Healthy Chicken Recipes

These cooking times are for little to average size of chicken breasts. If you are cooking huge chicken breasts (12 oz. or larger), enlarge the cooking time in your Instant Pot by 5-10 minutes. For the Crock-Pot, put in 1-2 additional hours of cooking time.

There is no requirement for adding additional water to these Healthy Chicken Recipes. Each recipe has the about 1 cup minimum required by an Instant Pot.

If you require to make less chicken, do the following;

Pressure Cooker Chicken– decrease the amount of chicken to 1lb and remove 1 full cup of water from the Instant Pot before adding the shredded chicken back rather than the 2/3 cup it calls for to remove.

Crock Pot Chicken– decrease the amount of chicken to 1lb and don’t put in the additional 1/2 cup of liquid it calls for.

To make more chicken, do the following;

Pressure Cooker Chicken – enlarge the amount of chicken to 3 or 4lb and don’t remove any water from the Instant Pot. You can optionally enlarge the number of vegetables if desired.

Crock Pot Chicken– enlarge the amount of chicken to 3 or 4lb and add 1 extra cup of liquid.

Healthy Chicken Recipes TIPS (CONT’D)

  • Freeze leftover chicken in resealable freezer bags for simple last-minute meals.
  • If you freeze your prepared chicken recipe and desire to thaw it later, break it into large chunks and place it in a little metal or glass bowl. Put the bowl on the trivet in your Instant Pot with 1 cup of water in the bottom of the pot. Then Cook on high pressure for 3 minutes with a fast release and it should be thawed and heated through nicely!
  • Use the reserved water from the Instant Pot Healthy Chicken Recipes when making rice for added flavor. It also works hugely for soup bases. If you don’t require it right away, freeze it for later.