Instant Pot Shredded Chicken Breast
User Reviews
5
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Prep Time
5 mins
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Cook Time
6 mins
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Total Time
11 mins
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Servings
10 servings
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Calories
158 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Shredded Chicken Breast
Description
This recipe places chicken breasts in an Instant Pot with garlic cloves, a sprig of fresh thyme for herbaceous flavor, chicken broth to provide moisture, and salt for seasoning. The high-pressure cooking for six minutes along with natural pressure release ensures the chicken is cooked through yet remains juicy.
After cooking and resting, the chicken is shredded easily, making it versatile for quick meals like tacos, salads, or sandwiches. The broth and herbs used during cooking infuse subtle flavors into the meat, enhancing taste beyond plain boiled chicken.
Leftover shredded chicken can be refrigerated for a few days or returned briefly to the Instant Pot to soak in the broth for additional moistness before serving. This step adds more flavor and ensures the chicken does not dry out.
The recipe suggests optional substitutions for herbs, such as sage or rosemary, adjusting cooking times to accommodate breast size, and notes that the pressure cooker’s time to come to pressure varies. Planning accordingly helps ensure perfectly cooked chicken.
Ingredients
- 3 pounds chicken breast boneless and skinless
- 1 cup chicken broth use low sodium if preferred
- 4-6 cloves garlic peeled
- 1 prig thyme fresh, see notes
- 1/2 teaspoon salt optional but recommended if you are not sensitive to salt
Instructions
- Place the chicken breasts in the inner pot of your Instant Pot. Add the chicken broth, peeled garlic cloves, thyme and salt.
- Close the lid and set the pressure valve to sealing. Cook on high pressure for 6 minutes.
- Once done, let the pressure release naturally for 10 minutes and then do a quick release. Open the lid.
- Remove the chicken from the Instant Pot and let it rest for 5 minutes. Shred.
- At this point you can use the instant pot shredded chicken, cool it and store it in the refrigerator for up to 3 days, or place it back into the instant pot and allow it to absorb some of the broth before serving.
Notes
- Substitute fresh thyme with herbs like sage or rosemary for varied flavor; dried herbs can be used at 1/4 teaspoon per herb.
- The cooking time excludes the pressure build-up and natural release time; these can add 10-15 minutes depending on your pressure cooker.
- Cooking times may vary based on chicken breast size; check accordingly for doneness.
- Shredded chicken can be cooled and stored in the refrigerator for up to three days.
- To add moisture before serving, place shredded chicken back into the Instant Pot with some broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Protein | 29g | 58% |
| Fat | 3g | 5% |
| Cholesterol | 87mg | 29% |
| Sodium | 360mg | 15% |
| Potassium | 527mg | 11% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 3.8mg | 4% |
| Calcium | 10mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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