Wednesday, April 4, 2018

Instant Pot Chicken Breast

Instant Pot Chicken Breast

This Instant Pot shredded chicken breast recipe is ready in under 30 minutes and the flavors are completely customizable!
Prep Time   20 mins
Cook Time  10 mins
Total Time   30 mins
Servings: 6
Calories: 180 kcal
  • 6 Chicken Breasts fresh or frozen
  • 3/4 cup Water
  • 3 Cloves garlic, minced
  • 1 tablespoon Chili powder
  • 1 teaspoon Ground cumin
  • 1 teaspoon Dried oregano
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper

  1. Add all ingredients to an electric pressure cooker, lock the lid, and set the valve to "sealing"
  2. Set the timer for 10 minutes.  When finished cooking, let naturally release for 10 minutes.  Release the rest of the pressure using "quick release" and, after the pin drops, carefully remove the lid.
  3. Using 2 forks or a hand mixer, shred the chicken.  
  4. Serve in chicken taco salads or burrito bowls.  

Recipe Notes
  1. If you want chicken that has a more neutral flavor, omit the cumin and the chili powder.
  2. This shredded chicken would be a good addition to soups, stews, casseroles, tacos, salad.  The possibilities are endless!
  3. You can use fresh or frozen chicken, the cook time you set the Instant Pot for is the same.  The time it takes to come to pressure will be longer for frozen chicken. 
  4. The chicken will release a lot of water while they are cooking.  I shred them in the liquid and then serve the chicken with tongs.  You could also remove them from the liquid and shred them, adding a little liquid to keep them moist.
  5. The prep time I listed includes the time it takes for the pot to come to pressure and the 10 minutes for the natural release.

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