How To Make Instant Pot Shredded Chicken
Shredded chicken is a versatile ingredient that you can add to soups, stews, & salads. This Instant Pot recipe yields perfectly seasoned meat in 25 minutes.
Serves:
Ingredients
- 3lbschicken breasts,boneless and skinless
- 1cupchicken stock,or water
- 1tspkosher salt
- ½tspfreshly-cracked black pepper
- ½tspgarlic powder
- ½tspsmoked paprika
Instructions
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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.
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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.
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Remove the lid and use two forks to shred the chicken. Give it a thorough toss with the remaining juices in the pressure cooker.
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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.
Nutrition
- Calories: 304.87kcal
- Fat: 16.12g
- Saturated Fat: 4.63g
- Trans Fat: 0.18g
- Monounsaturated Fat: 6.68g
- Polyunsaturated Fat: 3.41g
- Carbohydrates: 1.39g
- Fiber: 0.11g
- Sugar: 0.49g
- Protein: 36.29g
- Cholesterol: 109.76mg
- Sodium: 385.48mg
- Calcium: 21.04mg
- Potassium: 413.76mg
- Iron: 1.38mg
- Vitamin A: 44.71µg
- Vitamin C: 0.06mg
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