Shredded Chicken Instant Pot Recipes
INSTANT POT® SHREDDED CHICKEN
Shredded chicken is really easy to make in your Instant Pot®. Make this big batch and reheat as needed.
Provided by Tim Unger
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 16
Number Of Ingredients 4
Steps:
- Combine chicken breasts, water, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Shred the chicken using 2 forks. Store shredded chicken in an airtight container with the liquid to help keep it moist.
Nutrition Facts : Calories 115 calories, Cholesterol 58.6 mg, Fat 2.3 g, Protein 22.1 g, SaturatedFat 0.6 g, Sodium 193.5 mg
MEAL PREP INSTANT POT SHREDDED CHICKEN
Cook a couple of pounds of chicken at the start of the week, shred it up, and you have the base for an infinite number of quick and easy meals. This version of the meal prep staple (usually so bland, so blah) is so flavorful, you don't need to do much-- or really anything-- to dress it up. But if you want to, we have plenty of ideas.
Provided by Food Network Kitchen
Time 45m
Yield about 3 cups
Number Of Ingredients 5
Steps:
- Toss the chicken with the garlic salt, paprika, onion powder, 1/4 teaspoon salt and a few grinds of pepper until evenly coated.
- Place a rack in the bottom of a 6- or 8-quart Instant Pot® and add 1 cup of water. Put the chicken on the rack. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 7 minutes (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the chicken to a large bowl and shred with two forks, reserving liquid in the pot. Remove the rack.
- Set the pot to saute on high and bring the remaining liquid to a boil. Let cook (uncovered) until reduced back to 1 cup, about 5 minutes. Pour the liquid over the shredded chicken and toss to combine.
- The chicken will keep up to 4 days. Let cool completely before refrigerating.
- BBQ Chicken Sandwiches: Toss the cooked chicken with your favorite BBQ sauce and serve as sandwiches topped with store-bought coleslaw.
- Chicken Tacos: Stir jarred salsa into the cooked chicken and serve in softened corn or flour tortillas with your favorite toppings.
- Pizza Pockets: Spoon jarred pizza sauce over pizza dough and top with the cooked chicken, pepperoni and shredded mozzarella before baking.
- Teriyaki Bowls: Mix the cooked chicken with teriyaki sauce and serve on top of rice with a side of steamed broccoli.
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- Add the chicken breasts, seasoning and chicken stock to the bowl of your pressure cooker. Give everything a brief toss to combine, then arrange the chicken breasts so that they are spread out in an even layer.
- Cover and set the pressure cooker lid valve to “sealing.” Pressure cook on high for 10 minutes, followed by a 5 minute natural release, followed by a quick release (carefully flip the valve to “venting”) to release whatever pressure remains.
- Remove the lid and use two forks to shred the chicken. Give it a thorough toss with the remaining juices in the pressure cooker.
- Serve the chicken while it’s nice and warm. Or transfer it to a sealed container and refrigerate for up to 3 days or freeze for up to 3 months. (If freezing, I recommend portioning the chicken in small storage containers or storage bags, so that you have the option to thaw and use small portions rather than having to thaw the entire batch.)
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- Turn valve to sealing, and select Manual (or Pressure Cook), high pressure for 10 minutes (they will be cooked at 7-8 minutes, but a couple extra minutes makes them fall apart tender). It will take about 10 minutes to come to pressure and start counting down.
- Once the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10 minutes (i.e., don't touch it!).
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