Instant Pot Shredded Chicken Recipe
Keep things low-effort but still satisfying with Instant Pot Shredded Chicken. It’s seasoned, easy to shred, and works well in enchiladas, soup, rice bowls, or even wraps.
Servings: 8
Calories: 69kcal
Equipment
Ingredients
- 1 lb boneless skinless chicken thighs
- 1 tsp seasoning blend I like to use Herbes de Provence, Italian seasoning, or Trader Joe's Onion Salt seasoning.
- 1/2 tsp coarse sea salt
- 1/4 tsp ground black pepper
Instructions
- Add the chicken to the Instant Pot. Add the seasonings over the top.
- Place the lid on the Instant Pot and pressure cook on the MANUAL setting for 22 minutes.
- After the chicken has fully cooked, carefully turn the steam release vent (use a long oven mitt for safety) and let the pressure come down manually. Once the valve pops, remove the lid and shred the chicken in the pot with two forks.
Notes
STORE the Shredded Chicken Instant Pot in an airtight container in the refrigerator for 3 to 4 days. To FREEZE, let it cool first, then transfer to freezer-safe bags or containers—flatten the bags to help them freeze quickly and thaw evenly. Frozen shredded chicken will keep for 2 to 3 months.
To REHEAT, thaw in the refrigerator overnight, then microwave until warmed through or use directly in cooked dishes.
Nutrition
Serving: 1serving | Calories: 69kcal | Carbohydrates: 0.5g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 196mg | Potassium: 148mg | Fiber: 0.3g | Sugar: 0.03g | Vitamin A: 24IU | Vitamin C: 0.01mg | Calcium: 15mg | Iron: 1mg
