This Instant pot shredded chicken recipe is perfect for those just getting started with their new pressure cooker. Very adaptable, with chicken that is so tender and moist that it can be shredded with a fork. You can put it in just about anything, from soups and stews to sandwiches and salads.
The dish calls for fresh, not frozen, chicken breasts, but cooking chicken from the freezer is as simple as increasing the cooking time. They’ll also do well if you seal a plastic bag over them and plunge it into a bowl of ice water. If you change the water every 30 minutes, it should take around an hour and a half for them to defrost completely.
How to shred chicken?
After the chicken has been cooked, it can be shredded in a few different ways. Pressure-cooked chicken breasts practically shred themselves when removed from the pot, so there’s no need to fuss over them. Double-forking is favoured by some diners. Many people like to use a hand mixer or a stand mixer to shred chicken, but I find it unnecessary. Shredding the chicken breast in the liquid will yield the greatest results since the chicken will reabsorb some of the broth and seasonings as you remove it.
Serving Suggestions
- Cook up a batch of Greek Yogurt Chicken Salad, Southwest Chicken Salad, or Creamy Pesto Chicken Salad, three of our favourite chicken salad recipes.
- To make shredded chicken for tacos, just use the Instant Pot to make our Chicken Salsa Tacos recipe.
- Cook up some of our Shredded Chicken Burritos, which are perfect for keeping on hand in the freezer.
- You can make your favourite Nachos recipe even better by using shredded chicken breast for the ground beef.
