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
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- Place the chicken in the Instant Pot. Pour in the chicken broth. Sprinkle the dried oregano, garlic powder, salt and pepper over the chicken.
- Cook on high pressure (manual) for 11 minutes for small (7-8 ounce) chicken breasts or 16 minutes for large (12 ounce) chicken breasts. The Instant Pot will take about 10 minutes to come to pressure and then will start counting down the cook time.
- When the Instant Pot beeps to let you know the cook time is finished, carefully quick release the pressure by using the handle of a long spoon to turn the steam valve to venting. (If your chicken breasts were frozen, do a 10 minute natural release instead of a quick release by waiting 10 minutes before turning the steam valve.)
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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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- Pressure Cook Chicken Breasts: Add 4 cups (1L) cold water and 3 (885g) boneless, skinless chicken breasts in Instant Pot. Pressure Cook at High Pressure for 0 minute (zero minute), then 10 minutes Natural Release. *Note: 0 minute (zero minute) is not a typo! We're using the heat from the "Pressurize" Stage + "Depressurize" Stage to cook the chicken breast in Instant Pot.
- Shred Chicken Breasts: Place chicken breasts on a chopping board, then check internal temperature at its’ thickest part with an accurate food thermometer. With two forks, shred chicken, then let them cool to room temperature. You can use your desired dressing & seasoning to spice up the shredded chicken. If so, skip Step 3 & 4 below.*Note: The USDA recommends 165°F (74°C) as the safe internal temperature for cooked chicken. If the temperature is off by more than 10°F, quickly place the chicken breasts back in the Instant Pot Pressure Cooker. Close the lid, then let the residual heat in Instant Pot cook the chicken breasts for 1 – 2 more minutes. If not, let the chicken rest until it reaches 165°F (74°C). For reference, our chicken jumped to 165°F (74°C) after resting for 3 minutes.
- Make Shredded Chicken: Place Instant Pot Shredded Chicken in a large mixing bowl. Add finely diced celery, 1 tbsp (15g) dijon mustard, and ⅓ cup (82g) full-fat mayonnaise to the shredded chicken. Mix well with a wooden spoon. Add in ¼ tsp garlic powder, 1 tsp (2.4g) finely chopped parsley leaves, 1 ½ tsp (3g) finely chopped dill, and 1 tbsp (15ml) lemon juice. Mix well with a wooden spoon.
- Season & Serve Shredded Chicken: Taste & season shredded chicken with salt and black pepper. For reference, we added 4 - 5 pinches of fine salt. The shredded chicken can be served at room temperature or chilled. Enjoy!~ :)
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