Description
This Instant Pot Shredded Chicken recipe is a quick and versatile method to prepare tender, flavorful chicken breasts with minimal effort. Using simple seasonings, aromatic herbs, and a pressure cooking technique, it produces juicy shredded chicken perfect for a variety of dishes such as tacos, salads, sandwiches, and casseroles. The recipe adapts to both fresh and frozen chicken breasts, making it an excellent choice for busy weeknights or meal prepping.
Ingredients
Units
Scale
Base Ingredients
- 1 cup water or chicken broth
- 4 fresh or frozen boneless skinless chicken breasts
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
Flavor Enhancers
- Zest and juice of 1 lemon, divided
- 4 cloves garlic, smashed
- 1 sprig thyme
- 1 sprig rosemary
Instructions
- Prepare Instant Pot: Place the trivet inside the Instant Pot and pour in 1 cup of water or chicken broth. This liquid will create the steam necessary for pressure cooking the chicken evenly.
- Season the Chicken: Arrange the chicken breasts on the trivet in the pot and sprinkle them evenly with kosher salt, black pepper, smoked paprika, and lemon zest for bright, smoky flavor.
- Add Aromatics: Squeeze the juice of half the lemon over the chicken breasts, then add the smashed garlic cloves, thyme, and rosemary sprigs to enhance the aroma and flavor during cooking.
- Seal and Cook: Secure the Instant Pot lid, ensuring the sealing ring is in place, and twist it to lock. Turn the Steam Release Valve to the “sealing” position. Set the Instant Pot on High Pressure cooking mode for 14 minutes if using frozen chicken breasts, or 12 minutes for fresh.
- Pressure Release: Once the cooking time ends, let the pressure release naturally for 10 minutes to finish cooking and retain moisture, then carefully turn the Steam Release Valve to “venting” to release any remaining steam.
- Shred the Chicken: Carefully open the lid, transfer the cooked chicken breasts to a bowl, and shred the meat using two forks until pulled apart into bite-sized pieces.
- Optional Flavor Boost: If desired, squeeze the remaining half of the lemon over the shredded chicken, then toss it with ¼ cup of the reserved cooking liquid for added moisture and tang.
Notes
- No need to thaw chicken beforehand; just adjust cooking time accordingly—14 minutes for frozen breasts.
- You can substitute water with chicken broth or dry white wine for additional flavor complexity.
- Customize the seasoning for other cuisines, such as adding cumin and lime with cilantro for a Mexican flair.
- Store any leftover shredded chicken in an airtight container in the refrigerator for up to one week.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 0g
- Sodium: 800mg
- Fat: 3.5g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 85mg
