Meal Prep Instant Pot Shredded Chicken
- Yield: about 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 191
- Total Fat
- 6
- Saturated Fat
- 2
- Carbohydrates
- 2
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 30
- Cholesterol
- 142
- Sodium
- 358
- Total: 45 min
- Active: 15 min
Ingredients
2 pounds boneless, skinless chicken thighs
2 teaspoons garlic salt
2 teaspoons sweet paprika
1 teaspoon onion powder
Kosher salt and freshly ground black pepper
Directions
Special equipment:
a 6- or 8-quart Instant Pot® multi-cooker- Toss the chicken with the garlic salt, paprika, onion powder, 1/4 teaspoon salt and a few grinds of pepper until evenly coated.
- Place a rack in the bottom of a 6- or 8-quart Instant Pot® and add 1 cup of water. Put the chicken on the rack. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 7 minutes (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the chicken to a large bowl and shred with two forks, reserving liquid in the pot. Remove the rack.
- Set the pot to saute on high and bring the remaining liquid to a boil. Let cook (uncovered) until reduced back to 1 cup, about 5 minutes. Pour the liquid over the shredded chicken and toss to combine.
- The chicken will keep up to 4 days. Let cool completely before refrigerating.
Four serving suggestions:
- BBQ Chicken Sandwiches: Toss the cooked chicken with your favorite BBQ sauce and serve as sandwiches topped with store-bought coleslaw.
- Chicken Tacos: Stir jarred salsa into the cooked chicken and serve in softened corn or flour tortillas with your favorite toppings.
- Pizza Pockets: Spoon jarred pizza sauce over pizza dough and top with the cooked chicken, pepperoni and shredded mozzarella before baking.
- Teriyaki Bowls: Mix the cooked chicken with teriyaki sauce and serve on top of rice with a side of steamed broccoli.
Cook’s Note
Settings may vary on your Instant Pot® depending on the model. Please refer to manufacturer’s guide.