Instant Pot Shredded Chicken

Instant Pot Shredded Chicken
Pocket

 

Have you joined the Instant Pot craze, yet? I have to admit that it took me some time to adjust to mine, but now I don’t know what I would do without it. It’s so much faster than cooking in the crock pot and actually turns out food that is much more tender. This fabulous recipe for Shredded Chicken is super simple and easy. You can make it in 30 minutes, start to finish EVEN if you use frozen chicken…hooray! It’s also very healthy and so dang versatile. Use the chicken in salads, casseroles, wraps, sandwiches…really anything you need chicken for. The flavor is fabulous, my friends.

 

Let me show you how to make it happen!

 

1. Place the silver trivet in the bottom of the instant pot. Place 2 chicken breasts and 4 chicken thighs into the pot. It’s ok to layer them on top of each other. I like to put the thighs on top. Frozen chicken is totally fine here. It will take a little longer for the instant pot to heat up, plan on about 15 minutes as opposed to 8 minutes for fresh chicken.
2. In a small bowl combine 1 tsp garlic salt, 1 tsp onion powder, 1 tsp rosemary, 1 tsp thyme and 1 tsp smoked paprika. Sprinkle it over the top of the chicken.

3. Pour 1 cup of chicken broth and the juice of an orange to the side of the chicken, so it covers the bottom of the instant pot, but doesn’t wash the seasoning from the chicken. I like this broth from Sam’s club, it doesn’t have any added sugar which is a bonus!

4. Turn the instant pot to manual, set it to High Pressure and then set it for 10 minutes. The instant pot will heat up for 8-15 minutes (depending on if your chicken is fresh or frozen) and will cook for 10 minutes. Allow the pressure to release naturally for 10 minutes. Turn the pressure valve to vent, take the lid off and shred the chicken with two forks. It should shred beautifully for you.

 

Instant Pot Shredded Chicken

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 6-8 servings

Ingredients

2 chicken breasts (fresh or frozen)
4 chicken thighs (fresh or frozen)
1 tsp garlic salt
1 tsp onion powder
1 tsp rosemary
1 tsp thyme
1 tsp smoked paprika
1 C chicken broth
1 orange

Instructions

1. Place the silver trivet in the bottom of the instant pot. Place 2 chicken breasts and 4 chicken thighs. It's ok to layer them on top of each other. I like to put the thighs on top. Frozen chicken is totally fine here. It will take a little longer for the instant pot to heat up, plan on about 15 minutes as opposed to 8 minutes for fresh chicken.  
2. In a small bowl combine 1 tsp garlic salt, 1 tsp onion powder, 1 tsp rosemary, 1 tsp thyme and 1 tsp smoked paprika. Sprinkle it over the top of the chicken. 
3. Pour 1 cup of chicken broth and the juice of an orange to the side of the chicken, so it covers the bottom of the instant pot, but doesn't wash the seasoning from the chicken. I like this broth from Sam's club, it doesn't have any added sugar which is a bonus! 
4. Turn the instant pot to manual, set it to High Pressure and then set it for 10 minutes. The instant pot will heat up for 8-15 minutes (depending on if your chicken is fresh or frozen) and will cook for 10 minutes. Allow the pressure to release naturally for 10 minutes. Turn the pressure valve to vent, take the lid off and shred the chicken with two forks. It should shred beautifully for you. 
https://jamiecooksitup.net/2019/11/instant-pot-shredded-chicken/

Recipe from Jamie Cooks It Up!

Lots of possibilities with this recipe guys. You can use it for casseroles, skillet dinners, sandwiches, wraps, nachos, etc…You could even thicken the broth into a nice gravy and serve it over the top. I love to eat mine in a beautiful salad with quinoa. The broth is actually really fabulous as well. I sometimes eat the chicken with Blackened Carrots, white rice and little of the broth poured over top. Simple, for sure…but wonderful as well.

I hope some of you get a chance to try it. Hop on the Instant Pot train, my friends. It really is a life changing appliance. We sure love ours.

Thanks for dropping by today! Have a good one!

 

Looking for more great HEALTHY Instant Pot recipes? Here are a few of my favorites…

 

 



Post a comment!

3 Comments

  1. 1
    November 7, 2019 at 7:45 am

    What if you want to use all chicken breasts and not breasts & thighs, how many?

    • 2
      angie white
      November 7, 2019 at 7:47 am

      for the instant pot shredded ckn

  2. 3
    Mary Ann Lipstreuer
    November 7, 2019 at 12:28 pm

    Jamie, Regarding the Instapot turkey breast, why would the juice of an orange be added? What does it do for the recipe?
    Thank you!

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