Instant Pot Shredded Chicken Recipe
Instant Pot shredded chicken is the easiest and most versatile recipe. It's great for meal prep because you can use this juicy, flavorful chicken in so many different recipes like tacos, soups, casseroles, salads, and so much more!
Servings: 4
Ingredients
- ½ cup low-sodium chicken broth
- ¼ cup salsa
- 1 lb. boneless, skinless chicken breasts (about 2 breasts), thighs also work
- 1 tbsp olive oil
- 2 tbsp taco seasoning
- 1 jalapeño and/or chipotle in adobo diced (optional)
Instructions
- To the Instant Pot, add the chicken stock and salsa and mix to combine.½ cup low-sodium chicken broth, ¼ cup salsa
- Drizzle the chicken breasts with olive oil and sprinkle over the taco seasoning. Rub the taco seasoning into the meat so the chicken is fully covered.1 lb. boneless, skinless chicken breasts, 1 tbsp olive oil, 2 tbsp taco seasoning
- Place the chicken breasts in the Instant Pot in an even layer.
- Add the diced jalapeño and/or chipotle pepper over the chicken, if using.1 jalapeño and/or chipotle in adobo
- Attach the lid and ensure the valve is in the sealing position.
- Set the Instant Pot to Pressure Cook-Manual for 12 minutes.
- Once the Instant Pot has finished cooking, allow the pressure to naturally release for 10 minutes. Then, release any additional pressure manually by switching the valve to the “venting” position. But it’s always a good idea to make sure chicken has reached 165°F before eating it.
- Shred the chicken and serve as desired—in tacos, on nachos, or in a salad!
Video
Nutrition
Calories: 179kcal | Carbohydrates: 3g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 390mg | Potassium: 506mg | Fiber: 1g | Sugar: 1g | Vitamin A: 268IU | Vitamin C: 6mg | Calcium: 12mg | Iron: 1mg