Steps to Make Homemade Instant Pot Shredded Chicken

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, instant pot shredded chicken. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Combine chicken breasts, water, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Place broth, seasoning salt, Italian seasoning and pepper into the Instant Pot inner pot. Add the chicken breasts (no trivet necessary!) and put the lid on. Your Instant Pot Shredded Chicken Is All Set!

Instant Pot Shredded Chicken is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Instant Pot Shredded Chicken is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook instant pot shredded chicken using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Instant Pot Shredded Chicken:

1. Take Olive oil to coat pan
2. Make ready 1 Garlic clove, minced
3. Get Garlic powder
4. Take Paprika
5. Prepare Chili pepper powder
6. Make ready Black pepper
7. Make ready Salt
8. Prepare 3 Chicken breasts (boneless)
9. Make ready 1 chicken broth cube
10. Get Salsa (6 tablespoons)
11. Make ready Water to cover

Add bbq sauce and you have delicious bbq chicken sandwiches. How To Make Shredded Chicken In The Instant Pot: To make this Instant Pot chicken recipe, simply… Combine the ingredients in the Instant Pot. Add the chicken breasts, seasoning and chicken stock. Made in an Instant Pot in minutes and ready to be used in anything from enchiladas, tacos, soups, quesadillas, salads or any other creation you may come up with.

Instructions to make Instant Pot Shredded Chicken:

1. Add olive oil to pot to coat, maybe 3 tablespoons? And set pot to saute.
2. Add Minced garlic (1:1 ratio to chicken breasts) to pot, along with any needed spices (mine are: chili powder, garlic powder, black pepper, salt, paprika) and let sautee for 5 minutes.
3. Add thawed chicken breasts, dissolved chicken seasoning cubes (1 per 3 breasts), salsa (2 tablespoons per breast), and enough water to cover the chicken fully. Pressure cook for 10 minutes, then allow to depressurize.
4. Strain out, shred chicken, and put back in long enough to allow absorption of flavors.

Add the chicken breasts, seasoning and chicken stock. Made in an Instant Pot in minutes and ready to be used in anything from enchiladas, tacos, soups, quesadillas, salads or any other creation you may come up with. We like to store it with the broth leftover from cooking to keep the chicken moist. Freezing: I have frozen this shredded chicken in small bags or containers. When ready to defrost, simply take out the night before and let it defrost in the refrigerator overnight or.

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