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Here’s the Easiest (and Quickest) Way to Pressure Cook Chicken Breasts

Multicookers like the Instant Pot and Crock-Pot Express never fail to mesmerize us with their ability to crank out food in the fraction of the normal cooking time. Take this pressure cooked chicken breast, for example: To poach chicken breast normally takes 15 to 20 minutes, and that doesn’t include the roughly eight minutes to boil the water first. In a multicooker, that same chicken will cook up in about eight to 10 minutes. From there, you can serve the chicken breasts as is with steamed veggies and a side dish like rice. Or, you can shred the meat up and put it in chicken zoodle soup, tacos, or salads. The sky’s the limit once you know this technique.

Besides the multicooker, you will need a trivet. The Crock-Pot Express comes with one, but for Instant Pot, this silicone steam rack from Amazon is our fave pick.

Basic Pressure-cooked Chicken Breasts

(Makes 2 chicken breasts)

Recipe Note: If you have the time, brine the chicken breasts overnight in 1/4 cup kosher salt and 4 cups of water. You can also substitute beer for the water, add a few tablespoons of brown sugar, and/or throw in a few peppercorns for more flavor. Brining the meat will yield a more flavorful, moist chicken. FYI: You won’t need to season the chicken with any more salt if you brine it. Simply discard the brining solution and add the chicken to the trivet with a few cracks of pepper.


  • 2 cups water
  • 2 chicken breasts
  • salt and pepper


1. Inside the bowl of a multicooker, add 2 cups of water. Add trivet. Place chicken on trivet.

2. Close lid securely into the lock position. Make sure the vent is also in the closed position. Pressure cook on low for 8-10 minutes or using the poultry setting. Quick release.

3. Carefully unlock lid. Remove chicken and place on cutting board to rest for 5 minutes. Shred using 2 forks or in a stand mixer with the paddle attachment. Reserve broth for soups.

Find more pressure cooker recipes by following Brit + Co on Pinterest.

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Brit + Co may at times use affiliate links to promote products sold by others, but always offers genuine editorial recommendations.

(Photos via Brittany Griffin / Brit + Co; recipe via Anna Monette Roberts / Brit + Co)

Here’s the Easiest (and Quickest) Way to Pressure Cook Chicken Breasts

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Creamy Gelatin Squares – Sugar Free Postop Treat


Bariatric Treats - Sugar Free Layered Gelatin Square

I’ve always been a fan of sugar-free gelatin. I usually buy the cups (because I don’t always take the time to make my own even though it’s a huge cost saver!) and eat it alone, with whipped topping or with cottage cheese (so sue me).

Sugar-free gelatin is a life saver for bariatric patients. Sure, you grow very tired of it after a liquid diet, but it serves it’s purpose during that time of much needed texture; and there will be a day when it sounds good again.

I love this spin on sugar-free gelatin for a delicious dessert treat without any actual cheating! You can use any flavor you’d like – lemon, strawberry, lime and so on.

Gastric Sleeve and Gastric Bypass Patients – remember sugar-free gelatin should be treated like a liquid. That means don’t eat it with your meal and wait 60 minutes after your meal to have it. This will allow the protein and veggies of your meal to stay with you longer and keep your hunger away (translation…better weight-loss).








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Creamy Gelatin Squares – Sugar Free Postop Treat

Bariatric Treats - Sugar Free Layered Gelatin Square



  1. Add boiling water to gelatin mix in large bowl and stir until completely dissolved.

  2. Add enough ice to cold water to measure 1-1/2 cups.

  3. Add ice and water to gelatin; stir until ice is completely melted.

  4. Remove 1-1/2 cups gelatin; set aside on counter. Refrigerate remaining gelatin 30 min. or until slightly thickened.

  5. Add 3/4 cup whipped topping to chilled thickened gelatin; whisk until well blended.

  6. Pour into 8-inch square dish. Refrigerate 30 min. or until gelatin mixture is set but not firm. Carefully pour reserved gelatin over creamy gelatin layer in dish.

  7. Refrigerate 3 hours or until firm. Cut into squares; top with remaining whipped topping.

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Raw Nanaimo Bars Recipe (vegan & Grain-free)

Nanaimo bars definitely aren’t the first food that comes to mind when I think of weight loss – they aren’t even on the radar. But by Zuzana Fajkusova and Nikki Lefler don’t believe in deprivation. In fact, their recent book, Vegan Weight Loss Manifesto, has a whole section for indulgences! It includes the raw Nanaimo bars recipe below.

The first third of this attractive book covers nutrition, fitness, and creating healthy rituals. It’s a road map that leads you to an enticing collection of recipes with full color photos.

As a heads up, some of the information in Vegan Weight Loss Manifesto throws you to more resources on their website. You do have to sign up to gain access (and submit a credit card), but it is free to access for up to eight weeks. After your free trial is up, you can opt to continue or not. And of course, all of the information and recipes in the book are still in your hands. These raw Nanaimo bars are just a sample of the deliciousness you will find inside.

Raw Nanaimo Bars

These raw Nanaimo bars do contain some very decadent ingredients, but  Zuzana and Nikki say they are worth the splurge. They boast this recipe as a healthy treat that curbs sweet cravings and supports cardiovascular health. And this is why they chose to include this particular sweet in Vegan Weight Loss Manifesto.

As we are two proud Canadians, this dessert spread wouldn’t be complete without Nanaimo bars. Layers of chewy coconut, creamy custard and sweet chocolate come together in this classic BC treat that’s truly a fan favorite from coast to coast. We gave this famed Canadian dessert, traditionally made with loads of butter and sugar, a healthy vegan makeover.

Raw Nanaimo Bars

Special Diet Notes: Raw Nanaimo Bars

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, and vegetarian.

Raw Nanaimo Bars

Prep time

Cook time

Total time

Author: Zuzana Fajkusova and Nikki Lefler

Recipe type: Dessert

Cuisine: American

  • 1 cup (75 g) unsweetened shredded coconut
  • ½ cup (75 g) pitted dates
  • ½ cup (50 g) dried cranberries
  • ½ cup (85 g) almonds, soaked for 12 hours or overnight
  • ¼ cup (28 g) raw cacao powder
  • 2 cups (222 g) raw cashews, soaked 4 to 6 hours or overnight
  • ¼ cup (60 ml) maple syrup
  • 2 tbsp (30 ml) melted coconut oil
  • 4 tbsp (60 ml) lemon juice
  • 2 tsp (10 ml) vanilla extract
  • 1 (100 g) 80 to 85% dark vegan chocolate bar (preferably raw)
  • 2 tbsp (28 g) coconut oil
  • 3 tbsp (34 g) cacao nibs
  1. For the bottom layer, coat a small square cake pan with coconut oil or line it with parchment paper.
  2. Add all of the bottom layer ingredients to a food processor fitted with the S blade. Process until the mixture is broken down and begins to stick together. Scrape down the sides of the food processor as needed.
  3. Press the crust into the bottom of your prepared pan using a spatula. Place the dish in the refrigerator.
  4. For the middle layer, rinse the soaked cashews and blend all of the middle layer ingredients in a clean food processor until you have a smooth cream filling, about 8 to 10 minutes. Spread the cream evenly on the top of the base and put the dish back into the refrigerator.
  5. For the top layer, place the vegan dark chocolate and coconut oil in a small pot and melt over low heat. Make sure you keep mixing as it melts so it doesn’t burn.
  6. Pour the chocolate layer over the middle layer and finally, sprinkle with cacao nibs.
  7. Return the pan to the refrigerator. Allow the chocolate and the bars to firm up for about 3 hours or overnight before slicing.
  8. Keep bars in the refrigerator for 3 to 5 days.


Key Pantry Supplies: Raw Nanaimo Bars

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Keto-Friendly Ricotta Chicken Meatballs FTW

Meatballs are just the best all-around: They’re easy to assemble and cook without fail, and they make a mean meal prep starter. Not to mention, they’re endlessly satisfying and the purest form of comfort food around. However, the traditional breadcrumb binder renders them off limits if you’re trying to cut gluten out for one reason or another (talking to you, keto dieters!). Sure, many gluten-free or breadcrumb-free meatball recipes exist on the interwebs, but we challenge you to find one that results in light, fluffy, tender chicken meatballs like these game-changers. The secret ingredient? Almond flour!

Ricotta Chicken meatballs

(Makes about 24 meatballs)

Recipe Notes: Serve these naked, with a cream-based or a tomato-based sauce alongside zucchini noodles, a roasted vegetable, or a gluten-free pasta if your diet permits. Always garnish meatballs with more ricotta no matter how you serve them, because ricotta makes everything tastier.


  • 1/2 cup blanched almond flour
  • 1/2 cup grated high quality Parmesan cheese
  • 1 tablespoon dried Italian herbs
  • 1/2 tablespoon crushed red pepper flakes
  • 2 eggs
  • 1/2 cup heavy cream
  • 1/2 cup grated onion
  • 1/2 cup whole milk ricotta cheese
  • 1 teaspoon salt
  • cracked black pepper
  • 2 pounds ground dark meat chicken


1. Preheat oven to 400°F (preferably convection if you have it), and line a sheet pan with parchment paper or aluminum foil.

2. In a medium mixing bowl, stir all of the ingredients except for the chicken together using a fork until well combined.

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3. Place ground chicken in a large mixing bowl, and stir in the ricotta mixture with a fork using large circular motions until well incorporated. (Mixture should seem slightly wet.)

5. Using a 1/4 cup measuring cup, scoop balls onto the parchment-lined sheet pan. Try to space them out evenly. It’s okay if they touch.

6. Place in oven and roast for 25 minutes, turning pan halfway through.

7. Remove meatballs from oven and serve immediately with the accoutrements of your choice.

Show us your take on these meatballs by tagging @BritandCo on Instagram!

(Recipe and photos via Ashley Bare / Brit + Co)

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