Instant Pot Shredded Chicken
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
12 mins
-
Total Time
22 mins
-
Servings
4 - 6 servings
-
Calories
272 kcal
-
Course
Main Course
-
Cuisine
American
Instant Pot Shredded Chicken
Description
This method uses an electric pressure cooker to prepare chicken breasts either fresh or frozen by cooking them with seasoning and herbs. Water or chicken broth provides moisture during steaming, while garlic, lemon zest, and herb sprigs add aromatic notes to the meat. Cooking times are adjusted for frozen versus fresh chicken.
After the pressure cooking and a natural release period, the chicken breasts are removed and shredded manually with forks to achieve bite-sized, tender pieces. Optionally, squeezing additional lemon juice and mixing with reserved cooking liquid adds moisture and brightness to the shredded meat.
The shredded chicken is versatile for use in salads, tacos, sandwiches, or casseroles. This hands-off technique is convenient for batch cooking and meal prep, accommodating changing schedules by allowing frozen chicken as an ingredient.
Practical guidance includes customizing the liquid and flavor profile with different herbs, spices, or broths. The cooked chicken can be stored refrigerated for up to one week, making it easy to incorporate into multiple meals during the week.
Ingredients
- 1 cup water or chicken broth
- 4 chicken breast see note below, fresh or frozen, boneless skinless
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 1 tsp. smoked paprika
- lemon divided, zest and juice of 1
- 4 cloves garlic smashed
- 1 thyme sprig
- 1 rosemary sprig
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
- Frozen chicken breasts can be cooked without thawing by increasing Instant Pot cooking time from 12 to 14 minutes.
- Different liquids such as chicken broth or dry white wine can be used in place of water to enhance flavor.
- Flavor variations can be made by changing herbs and spices to suit specific cuisines, such as adding cumin and cilantro with lime juice for a Mexican style.
- Cooked shredded chicken can be stored covered in the refrigerator for up to one week for convenient meal use.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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