Instant Pot Shredded Chicken
User Reviews
5
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Total Time
30 mins
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Servings
6 - 8
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Calories
200 kcal
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Course
Main Course
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Cuisine
American, International
Instant Pot Shredded Chicken
Description
Instant Pot Shredded Chicken combines simple ingredients like chicken thighs or breasts, garlic, salt, bay leaves, soy sauce, and chicken stock. The chicken is pressure cooked until tender, then shredded to create a versatile ingredient for various meals. The seasoning infuses the meat during cooking, enhancing its flavor.
The method involves pressure cooking with carefully adjusted times depending on chicken cuts and sizes, followed by natural pressure release to retain moisture. Shredding the chicken is done with forks after cooking, yielding soft, easily shredded pieces suitable for meal prep.
This shredded chicken can be used immediately or frozen for future uses like soups or salads. The recipe notes provide guidance for cooking times based on chicken breast size and tips to adjust tenderness versus juiciness by altering cook times.
Ingredients
- 3 pounds (1362g) chicken thighs or chicken breasts
- 2 cups (500ml) chicken stock or water, unsalted
- 6 (26.5g) garlic or ½ teaspoon garlic powder, cloves
- 2 teaspoons (14g) salt fine
- bay leaves 3 leaves (0.6g), optional
- soy sauce optional, 1 tablespoon (15ml), regular
- salt
- black pepper
Garnish
- green onions , thinly sliced
- cilantro , chopped
Instructions
- Add Herb & Seasoning in Instant Pot: Add 6 garlic cloves, 2 tsp (14g) fine salt, 3 bay leaves, 1 tbsp (15ml) regular soy sauce, and 2 cups (500ml) unsalted chicken stock to your Instant Pot. Mix well. Add chicken in Instant Pot. Try to submerge them in the cooking liquid as much as you can.
- Pressure Cook Chicken: Close the lid. Turn Venting Knob to Sealing Position.Bone-in Chicken Thighs: Pressure Cook at High Pressure for 6 minutes, then Natural Release for 10 minutesBoneless Chicken Thighs or Bone-in Chicken Breasts: Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutesFor Boneless Chicken Breasts (see notes): Pressure Cook at High Pressure for 3 to 5 minutes, then Natural Release for 10 minutes.After 10 minutes, release the remaining pressure by turning the Venting Knob to Venting Position. Open the lid carefully. Check the chicken's temperature with a food thermometer.
- Shred Chicken: Place the chicken in a large mixing bowl. Use two forks to shred the chicken. Discard the chicken bones and skin if desired.
- Season & Garnish Shredded Chicken: Taste and season shredded chicken with salt and black pepper. For reference, we added another 2 pinches of coarse kosher salt. Garnish with thinly sliced green onions and chopped cilantro if desired.
- Serve: You can serve this simple pulled chicken with rice, pasta, or other side dishes. Enjoy~
Notes
- Adjust pressure cooking time based on chicken breast thickness to ensure proper doneness.
- Extending cooking time by 2-3 minutes makes shredding easier but may reduce juiciness.
- This shredded chicken freezes well and can be reheated for use in soups or other recipes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 1g | 0% |
| Protein | 37g | 74% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 109mg | 36% |
| Sodium | 347mg | 14% |
| Potassium | 651mg | 14% |
| Fiber | 0.05g | 0% |
| Sugar | 0.04g | 0% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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