Instant Pot Shredded Chicken
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
22 mins
-
Servings
4 - 6 servings
-
Calories
272 kcal
-
Course
Main Course
-
Cuisine
American
Instant Pot Shredded Chicken
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Whether you’re wanting to save money, save time, eat better, or all of the above, this super-simple recipe is your golden ticket! I lean on this versatile recipe to help make meal prep easier all week long. On Sundays, I’ll throw a few chicken breasts in my trusty InstantPot, and before I can blink, I’ve got lunches and suppers covered for the week. What a dream! This chicken is great for topping salads, stirring into casseroles, and so much more. Don’t miss my tips below for fun ways to shake this recipe up!
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Ingredients
- 1 cup water or chicken broth
- 4 fresh or frozen boneless skinless chicken breasts see note below
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 1 tsp. smoked paprika
- Zest and juice of 1 lemon divided
- 4 cloves garlic smashed
- 1 sprig thyme
- 1 sprig rosemary
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Instructions
- Place trivet in InstantPot. Add 1 cup water or chicken broth
- Place chicken breasts in Instant Pot; sprinkle evenly with salt, pepper, paprika, and
- lemon zest.
- Squeeze 1 lemon half over chicken; add garlic, thyme, and rosemary to Instant Pot.
- Place top on InstantPot; twist to seal and lock. Turn Steam Release Valve to
- “sealing.”
- If using frozen chicken breasts, set InstantPot to cook at High Pressure for 14
- minutes. If using fresh, set for 12 minutes.
- After cooking is complete, let pressure release naturally for 10 minutes. After
- that, manually release the pressure by turning the Steam Release Valve to “venting.”
- Transfer chicken breasts to a bowl; shred using two forks.
- If desired, squeeze remaining lemon half over chicken, and toss with ¼ cup
- cooking liquid.
Notes
- Tips & Ideas for Making InstantPot Shredded Chicken -The beauty of this recipe is that it adapts to your busy schedule. No time to thaw chicken? No problem; just increase the cook time as specified above. -For this recipe, you can use whatever liquid you like. Water is perfectly fine; chicken broth or dry white wine will boost the flavor. -Change up the flavors to suit whatever meal you have in mind. For a Mexican twist, add 1 teaspoon cumin, trade the lemon for lime, and sub cilantro for the thyme and rosemary. -Store cooked shredded chicken covered in the refrigerator for up to 1 week.
Nutrition Information
Show Details
Calories
272kcal
(14%)
Carbohydrates
3g
(1%)
Protein
49g
(98%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Cholesterol
145mg
(48%)
Sodium
1434mg
(60%)
Potassium
940mg
(27%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
675IU
(14%)
Vitamin C
8mg
(9%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 3g | 1% |
| Protein | 49g | 98% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 145mg | 48% |
| Sodium | 1434mg | 60% |
| Potassium | 940mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 675IU | 14% |
| Vitamin C | 8mg | 9% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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