The Instant Pot is *the* kitchen gadget to have these days, but a lot of people feel overwhelmed with all of its functions, buttons, and instructions; therefore, I thought it would be helpful to share some basic recipes (if you can even call this a recipe!) with you using this awesome countertop appliance.
Season chicken with salt, pepper, garlic, and onion…
place in the Instant Pot along with a bit of chicken stock for moisture…
and 15 minutes later you have perfectly cooked, juicy, flavorful chicken!
This batch is destined for chicken salad lunches throughout the week, but shredded chicken is a great staple to have on hand for a multitude of meals (think enchiladas, soup, casseroles, pasta, pizza, etc.). You can play around with the seasonings, or just stick with the basic spices I used here.
Are there any recipes using the Instant Pot that you’d like to see here? Just let me know!
All-Purpose Shredded Chicken in the Instant Pot
Prep Time: 1 minute
Cook Time: 15 minutes
- 1.5 lbs chicken breasts or thighs, preferably organic
- Kosher salt
- freshly ground black pepper
- granulated garlic/garlic powder
- granulated onion/onion powder
- 1/2 cup low sodium chicken broth, preferably organic
Liberally season the chicken with salt, pepper, granulated garlic, and granulated onion.
Pour chicken stock into the bottom of your Instant Pot.
Place the included trivet into the Instant Pot, and place seasoned chicken on the trivet.
Lock the lid into place, turn the steam release handle to the “sealing” position, and press the “poultry” button on the keypad.
When the Instant pot beeps and goes into the “keep warm” cycle, use the quick release function by turning the steam release handle to the “venting” position and allow the steam to escape until the float valve drops down.
Open lid, transfer chicken to a plate or bowl, and shred using two forks.