Instant Pot Shredded Chicken

We swear by this when we’re on the road because it’s so versatile. There are endless ways to season your chicken, but I like to limit the seasonings to just salt, so it can be used in any recipe. My kids eat it plain, while my husband and I mix it together with Frontera Red Enchilada Sauce for street tacos. Cook once, make multiple meals - this chicken is gold.

My family prefers white meat, but you can substitute three thighs for every breast or combine the two.

Ingredients

4 boneless, skinless chicken breasts

1 tsp salt

Preparation

1 Place the chicken breasts (no trivet necessary), sprinkle with salt, and seal the lid.

2 Turn valve to sealing, and select Manual, high pressure for 10 minutes.

3 Once the cook time is over, turn the Instant Pot off and let the pressure release naturally for 5 minutes. Quick-release the remaining pressure.

4 Open the lid and drain the liquid. With a hand mixer, mix the chicken until it’s shredded to your desired texture (we like it without chunks). Let cool to room temperature before placing in gallon bags to use all week!

Additional Notes

RV tip: release the pressure under your kitchen vent hood to keep your coach from heating up.

Print Recipe here