Instant Pot Shredded Chicken
Instant Pot Shredded Chicken is an easy, quick, and flavorful recipe to enjoy with some fresh veggies topped on a slice of fresh bread. I make it in the Instant Pot as the chicken meat is moist, juicy, soft, and shred in seconds. What can be easier and quicker on a lazy evening?
Servings: 6
Calories: 56kcal
Equipment
- instant pot
Ingredients
- 1 chicken breast
- 1 carrot
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground coriander
- 1/3 tsp chili flakes
- 1 tsp ground paprika
- 2 cup vegetable broth
Instructions
- Take one chicken breast, clean, remove the bones and skin if desired. Arrange it in Instant Pot. Season with salt, black pepper, garlic powder, onion powder, chili flakes, dry herb mix, and coriander powder. Actually you can add any seasoning to your taste. Then add-in one whole fresh carrot. Cover the chicken breast with 1 inch of liquid. For more flavor, I usually add chicken or vegetable broth.
- Close the lid and set the valve to sealing. Then select Pressure Cook (on high pressure) or Manual for 10 minutes. If you grab bigger size chicken breasts, then better cook it 15 minutes. When the cooking time has elapsed, do a quick release - select vent knob to the VENT position and allow it to de-pressurize until the float valve drops down. Open the lid and let the chicken cool slightly.
- Take out the meat from the pot, and shred the chicken. Then add some cooking liquid over the shredded chicken and toss it gently.
Nutrition
Calories: 56kcal | Carbohydrates: 3g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 367mg | Potassium: 186mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2074IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg