Instant Pot Shredded Chicken Breasts
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Unrated
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Prep Time
15 mins
-
Cook Time
15 mins
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Instant Pot Pressure Building and Release Time
17 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
174 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Shredded Chicken Breasts
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Using an Instant Pot, you can prepare juicy, flavorful shredded chicken breasts with only 15 minutes of hands-on prep time. This chicken is great for meal prep and can be added to soups, salads, and sandwiches, or used for easy weeknight dinners like chicken tacos or pasta dishes. Simply adjust the seasoning or sauce to fit the dish!
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Ingredients
- 2 to 2-1/2 pounds boneless skinless chicken breasts (about 3 breasts, 10-12 ounces each)
- 1 cup water
- 2 teaspoons Better Than Bouillon Roasted Chicken Base (regular, organic, or reduced-sodium versions)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
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Instructions
- Add the water, soup base, garlic powder, kosher salt, and pepper to the Instant Pot insert and set it to “sauté” so that the water can warm. Stir until the soup base is dissolved and the seasonings are incorporated.
- Place the chicken breasts into the cooking liquid, staggering them so that they fit in a single layer. It's ok if the edges overlap, but the chicken breasts should not be stacked for even cooking.
- Cover the Instant Pot with the lid and lock it into place. Set the valve to “sealing” and select the "Manual" or "Pressure Cooking" setting on HIGH pressure. Set the cooking time to 8 minutes for chicken breasts less than 2 inches thick, or 10 minutes for chicken breasts more than 2 inches thick
- When the cooking time has finished, allow the steam to release naturally for 5 minutes. Switch the valve to "venting" to quick release the remaining pressure, keeping your hands and face clear of the vent.
- Remove the lid and carefully transfer the chicken breasts to a cutting board or mixing bowl (do not discard the cooking liquid). Let the chicken breasts stand for 5-10 minutes before shredding the meat using two forks, meat claws, or an electric mixer.
- Transfer the shredded chicken to an airtight container for storage. Strain the reserved cooking liquid and pour ½ to 1 cup over the chicken and toss it. (The amount of liquid you reserve will depend on what you are going to use the meat for and how long you plan on storing it). Stir the meat and allow it to absorb the liquid.
- Serve immediately or store in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2 months.
Notes
- *Nutrition estimate calculated with a 25% absorption rate of the cooking liquid.
Nutrition Information
Show Details
Serving
0.666recipe
Calories
174kcal
(9%)
Carbohydrates
0.3g
(0%)
Protein
32g
(64%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.02g
Cholesterol
97mg
(32%)
Sodium
266mg
(11%)
Potassium
565mg
(16%)
Fiber
0.1g
(0%)
Sugar
0.04g
(0%)
Vitamin A
46IU
(1%)
Vitamin C
2mg
(2%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Serving | 0.666recipe | |
| Calories | 174kcal | 9% |
| Carbohydrates | 0.3g | 0% |
| Protein | 32g | 64% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 97mg | 32% |
| Sodium | 266mg | 11% |
| Potassium | 565mg | 12% |
| Fiber | 0.1g | 0% |
| Sugar | 0.04g | 0% |
| Vitamin A | 46IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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