Needed some shredded chicken for Chinese Chicken Salad, so as I assembled and prepped the other ingredients, the Instant Pot took care of the chicken. Seasonings, of course, may be adjusted.
Instant Pot Shredded Chicken
2 to 3 pounds boneless skinless chicken breasts or tenders
1 cup chicken stock (or water)
1 teaspoon kosher salt
1/2 teaspoon coarse black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
- Add the chicken breasts, seasoning and chicken stock to the bowl of the pressure cooker. Stir to mix ingredients.
- Cover and set the pressure cooker lid valve to “sealing.” Pressure cook on high for 10 minutes, followed by a 5 minute natural release, followed by a quick release (carefully flip the valve to “venting”) to release whatever pressure remains.
- Remove the lid and use two forks to shred the chicken. Give it a thorough toss with the remaining juices in the pressure cooker.
- Serve the chicken immediately, or transfer it to a sealed container and refrigerate for up to 3 days or freeze for up to 3 months.
Recipe without photos . . . Instant Pot Shredded Chicken
2 to 3 pounds boneless skinless chicken breasts or tenders
1 cup chicken stock (or water)
1 teaspoon kosher salt
1/2 teaspoon coarse black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
- Add the chicken breasts, seasoning and chicken stock to the bowl of the pressure cooker. Stir to mix ingredients.
- Cover and set the pressure cooker lid valve to “sealing.” Pressure cook on high for 10 minutes, followed by a 5 minute natural release, followed by a quick release (carefully flip the valve to “venting”) to release whatever pressure remains.
- Remove the lid and use two forks to shred the chicken. Give it a thorough toss with the remaining juices in the pressure cooker.
- Serve the chicken immediately, or transfer it to a sealed container and refrigerate for up to 3 days or freeze for up to 3 months.
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