Juicy Instant Pot Shredded Chicken Breast
There are so many reasons why we believe you would love this recipe. Here are some of them:
- the shredded chicken breast meat is juicy, melt in your mouth delicious, and perfectly cooked
- cooking the meat will only take about 30 minutes (zero active minutes)
- dairy-free and gluten-free, low-carb too
- this recipe is perfect for a variety of dishes like tacos, pasta, tortillas, sandwiches, dim sum, and more.
- freezer-friendly meal
- the sauce is simple to make and it's not overpowering, so feel free to adjust the flavor by adding different spices
- a portion has only 266 calories (cool, right?)
How to make Instant Pot Shredded Chicken Breast
The preparation will only take about 5 minutes, and this is how you make it:
- In a bowl, combine the chicken with the seasoning. Rub the spices into the meat.
- Transfer the meat to an Instant Pot or pressure cooker. Cook for 10 minutes on high pressure, then release the pressure and continue to cook for 10 minutes.
- Using two forks, shred the meat.
- Reduce the sauce and pour it over the chicken.
- Serve.
Instant Pot Shredded Chicken Breast Ideas
There are so many ways you can serve this delicious shredded chicken. Add Mexican spices and wrap the meat in tasty homemade tortillas, or add Indian spices and serve the shredded chicken breast with vegetables over homemade skillet flatbread. A great way to serve the Instant Pot Shredded Chicken Breast is by adding it to your favorite burger buns and make delicious burgers. However, you can always keep it simple and serve it with creamy polenta, cooked rice, or cooked pasta.
How to store and freeze Instant Pot Shredded Chicken Breast
There are two ways to store these delicious Instant Pot Shredded Chicken Breast.
Keep the chilled Instant Pot Shredded Chicken Breast in an airtight container, in the fridge, for up to 5 days. Before serving, reheat in the microwave oven, or using a skillet.
Feel free to freeze the Instant Pot Shredded Chicken Breast too. Place the chilled shredded chicken in a freezer bag or a freezer-friendly container and place it in the freezer for up to 2 months. Before serving, defrost at room temperature (or in the fridge overnight), then reheat in the microwave oven, or using a skillet.
Try these delicious Chicken Breast recipes too
- Grilled Lemon Chicken Breast
- Chicken Tikka Masala
- Creamy Mushroom Chicken
- Chicken Wraps with Fresh Salsa
- Fried Chicken Cordon Bleu
- Peanut Butter Chicken
- Chicken Stew with Dumplings
METHOD
-
season the meat
Add chicken breast and crushed garlic clove to a bowl. Season with paprika powder, black pepper, and salt. Rub the seasoning into the meat.
-
cook the chicken breast
Transfer the meat to an Instant Pot or pressure cooker. Add the chicken broth, canned tomatoes, thyme, and bay leaf. Cover the cooker with the lid. Cook on high (full pressure) for 10 minutes. Leave the pressure to release naturally for 10 minutes, then quickly release any remaining pressure. If you are using a pressure cooker, instead of an Instant Pot, do it like this. Secure the pressure cooker lid and bring to high pressure over high heat. Once at high pressure, lower the heat to medium and cook for 10 minutes. Remove from the heat and leave the lid on for about 10 minutes or until the pressure comes down. Using a quick-release valve, carefully open.
-
make the sauce and serve
Place the cooked chicken breast to a bowl and transfer the remaining sauce to a saucepan. Discard the bay leaf and thyme. Place the saucepan with the sauce over high heat and bring to a boil. Boil for 10 minutes or until the sauce is reduced by half. Using a blender or an immersion blender, blend the sauce for a couple of minutes, or until it's silky. Use two forks to shred the chicken. Pour the sauce over the shredded chicken, stir, and serve.
