Family, Friday Recipes, recipes

Instant Pot Shredded Chicken

This recipe is such a great recipe to know if you have an Instant Pot. I have found that my instant pot is my favorite way to make shredded chicken. You can make a bunch of shredded chicken and use that for several meals during the week. BUT there are SO MANY recipes for instant pot shredded chicken! It’s crazy! How does one decide how to make chicken then? Well, here’s what I do.:)

Instant Pot Shredded Chicken:

4-5 large chicken breasts-I buy mine at Costco frozen. So I thaw them partially in the microwave just enough so I can cut them in half and cut out any veins/fat etc

1 Can chicken broth or one 1 pint https://awaitingrainbows.wordpress.com/2018/04/27/homemade-chicken-stock/

1-2 C water

Parsley, salt and pepper as desired

Directions:

  • Thaw and trim chicken an cut breasts in half
  • Place in Instant Pot
  • Add broth, water and seasonings
  • place lid on and make sure the vent is turned to SEAL
  • Cook on manual mode for 10 minutes–this will take around 15-20 minutes to come up to pressure-so about 30 minutes total time.
  • When the 10 minutes is up, let it de-pressure on it’s own for 10 minutes more. My instant pot will keep time, so I just wait until it says 10 minutes. Then I turn the knob to vent to quick release. Make sure you wear oven mitts when doing this!!
  • Remove the chicken and place on a large plate or in a large bowl with about 1/4 C of the broth from the instant pot. I like to put foil loosely over the bowl. Let stand for at least 5 minutes. The chicken needs time to reabsorb the moisture. Then using two forks, shred the chicken.
  • I like to add a little more broth, maybe 1-2 TBSP once it’s shredded.
  • Then it’s ready for any recipe you need. You can do this the night before to speed up dinner the next day, or do it in the morning so evening is less crazy. I usually have enough chicken for one or two recipes depending on what I’m making.

Pictures above show the chicken, broth and seasonings placed in inner pot. Then set IP to manual for 10 minutes, then let depressure for 10 minutes{my picture shows 11 because hey I have six kids}.

Then after the “10” minutes de-pressuring, quick release and place chicken in a bowl with some broth for another 5 or so minutes to reabsorb some liquid. Shred chicken on a plate. The reason I add a bit more broth to the shredded chicken is because one of the problems with cooking chicken in the IG is it is often dry. This fixes that problem.

I hope that this recipe helps you to speed up your dinner making. I know I’m much happier when I pre-do some of the work so that I don’t feel rushed in helping my kids with their homework because I’m so worried about getting dinner started.

Life is Good. Share the Good.

PS you can always put in more chicken and broth than what I do. Just make sure to follow your IP directions.


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