This recipe for Instant Pot shredded chicken is as easy as it is delicious. Enjoy it plain or use it as the base for something else, this is sure to be a staple in your fridge and meal prep repertoire.
Instant Pot Shredded Chicken
This Instant Pot shredded chicken is as easy as it is delicious. Enjoy it plain or use it as the base for something else, this is sure to be a staple in your fridge and general dairy-free keto repertoire.
Ingredients:
- 2 chicken breasts fresh or frozen
- 1 cup water
- 1/2 tsp salt
Instructions:
- Place metal trivet in the bottom of your instant pot and add your chicken and water. Sprinkle with salt (to taste).
- Close the lid and, using pressure cooker setting, set timer for 12 minutes for fresh and 16 minutes for frozen chicken. If using frozen chicken, allow to sit for 10 minutes to release pressure naturally. Internal temperature should be 165°F/74°C or above when fully cooked.
- Remove the chicken from the instant pot and shred using two forks, a stand mixer, or a hand mixer. Reserve the broth for another use (I store mine in mason jars and freeze)!
Notes:
- Cooking time on chicken in the Instant Pot is 6-8 minutes per pound for fresh chicken and 10-12 minutes per pound for frozen chicken.
- The metal trivet is optional to use, it just makes getting it out of the Instant Pot much easier.
- Get yourself a good meat thermometer. It’s worth its weight in gold when it comes to cooking any kind of food, but especially chicken. I’ve had some unfortunate incidents where the chicken has been raw and a meat thermometer has saved me a LOT of trouble (and sickness).
- Want to spice things up a bit? Try using celery salt, garlic powder, seasoning salt, or any other herbs and spices that you enjoy in your cooking.
- Don’t forget to reserve the broth for another use! It’s seriously the most flavorful chicken stock there is and can be used immediately or frozen to use later.