Instant Pot Shredded Chicken Recipe
A versatile and effortlessly prepared protein staple, this shredded chicken emerges tender and richly seasoned, ideal for incorporating into a wide array of dishes.
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Servings: 8
Ingredients
- 1 tsp oregano
- 2 lbs raw chicken breast
- 1/2 tsp ground black pepper
- 1 cup chicken broth or water
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tsp kosher salt
- 1 tsp onion powder
Instructions
- Place the chicken breasts into the Instant Pot and pour in the broth along with all the seasonings. Stir to distribute the spices evenly.
- Secure the lid, ensuring the valve is set to seal, then program the Instant Pot to cook at high pressure for 10 minutes.
- When the cooking time concludes, allow the pressure to release naturally for 8 to 10 minutes. If any pressure remains, perform a quick release.
- Transfer the chicken and approximately one cup of the cooking liquid to a bowl. Using either two forks or a hand mixer, shred the chicken until it reaches the desired consistency.
- Storage: Keep the shredded chicken and its cooking juices in an airtight container refrigerated for up to 4 days.
- Freezer Instructions: Divide into 1-2 cup portions and freeze in suitable containers for a shelf life of up to 4 months.
Notes
Yields approximately 4 cups of cooked chicken.
Per 1/2 cup serving: 131 calories, 1g fat, 0.3g saturated fat, 0g carbohydrates, 0g fiber, 0g sugar, 36g protein.
Weight Watchers: 0 Points (any amount)
Per 1/2 cup serving: 131 calories, 1g fat, 0.3g saturated fat, 0g carbohydrates, 0g fiber, 0g sugar, 36g protein.
Weight Watchers: 0 Points (any amount)