Description
A comforting, nutritious, and quick shredded chicken recipe made in the Instant Pot, perfect for busy families.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts (or thighs)
- 1 cup low-sodium chicken broth
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional: Salsa or BBQ sauce
Instructions
- Turn the Instant Pot on to the sauté setting. Add olive oil and let it heat for a minute. Toss in the minced garlic, and sauté until fragrant, about 30 seconds.
- Place the chicken breasts directly into the pot. Sprinkle onion powder, paprika, cumin, salt, and pepper over the chicken.
- Carefully pour the chicken broth around the chicken.
- Close the Instant Pot lid, set the pressure valve to “sealing,” select high-pressure, and set the timer for 15 minutes.
- Once cooking is complete, allow to naturally release for 5 minutes, then perform a quick release to let out remaining steam.
- Open the lid, and using two forks, shred the chicken right in the pot.
- Taste and adjust seasonings as needed. Mix in salsa or BBQ sauce if desired.
Notes
Storage: Keep leftovers in an airtight container for up to 4 days, or freeze for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 120mg
Keywords: shredded chicken, instant pot, easy recipes, busy moms, quick dinner