How to Make Homemade Instant Pot Shredded Chicken

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, instant pot shredded chicken. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Instant Pot Shredded Chicken is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Instant Pot Shredded Chicken is something that I have loved my entire life.

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!

To begin 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 can achieve it.

The ingredients needed to make Instant Pot Shredded Chicken:

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