Instant Pot Shredded Chicken
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One of the staple proteins in our household is Instant Pot Shredded Chicken. I make this recipe every Sunday so that we have an easy, go-to protein for our weekday meals. It can be enjoyed in so many recipes and dishes that the whole family can enjoy.
Instant pot shredded chicken can be used to make:
– Lettuce wraps
– On top of a salad
– As a protein for soup
– Chicken stuffed baked avocado
– In a breakfast scramble with eggs and sautéed veggies
– Mixed with Frank’s Red-hot Sauce and everything-but-the-bagel seasoning on celery (super delicious substitute for hot wings)
Recipe Details
Instant Pot Shredded Chicken
Prep Time
2 min
cook time
10 min
course
Main Course, Salad
cuisine
Equipment
- 1 instant pot
Ingredients
- 2-3 pounds Boneless, Skinless Chicken Breast
- 1 cup Chicken Broth
- 1 tsp ground sea salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp cumin (optional)
Directions
- Add the chicken breast to the instant pot in a single layer
- Sprinkle both sides with seasonings
- Add the chicken broth
- Cover and set Instant Pot sealing lid valve to "sealed"
- Pressure cook on high for 10 minutes
- Allow to release naturally for 5 minutes, followed by a quick release
- Remove the lid and shred chicken using a hand mixer, or two forks
- Serve warm, or store in a sealed container and store in the fridge for up to 3 days
Notes
Nutrition
Fats
carbs
Protein
Fiber
cuisine