Description
Learn how to make delicious and tender Instant Pot shredded chicken that’s perfect for tacos, salads, sandwiches, casseroles, or meal prep. This easy recipe is gluten-free and dairy-free, making it a versatile and healthy protein option.
Ingredients
Scale
Ingredients:
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1 tablespoon olive oil (optional for added richness)
Instructions
- Place the chicken in the Instant Pot: Place the chicken in the Instant Pot and pour the chicken broth over it.
- Season the chicken: Sprinkle garlic powder, onion powder, salt, pepper, and paprika evenly over the chicken. Add olive oil if desired.
- Cook in the Instant Pot: Secure the lid and set the valve to “Sealing.” Cook on high pressure for 10 minutes (12 minutes for thighs).
- Shred the chicken: Once the cooking cycle is complete, allow a natural pressure release for 5 minutes, then switch to quick release. Open the lid and transfer the chicken to a large bowl. Use two forks to shred the chicken while it’s still warm.
- Moisten the chicken: Add a few spoonfuls of the cooking liquid to keep the chicken moist.
- Serve or store: Use immediately or store in the fridge for up to 4 days.
Notes
- This shredded chicken is perfect for tacos, salads, sandwiches, casseroles, or meal prep.
- You can freeze leftovers for up to 3 months.
- Add spices like cumin, Italian seasoning, or chili powder to customize for different cuisines.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 170
- Sugar: 0g
- Sodium: 240mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 80mg
