How To Make Instant Pot Shredded Chicken

Ingredients

  • 1 pound frozen boneless, skinless chicken breasts (usually about 2)
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1 cup chicken broth, or 1 teaspoon Better Than Bouillon chicken base plus 1 cup water
  • Quick BBQ Sauce, recipe follows (optional)

Directions

  1. Place frozen chicken breasts in the Instant Pot. Season with salt and cumin, and pour in the broth.
  2. Cover with lid and pressure-cook on high for 12 minutes, then let pressure release naturally for 10 minutes. (If you’re cooking from fresh or thawed chicken breasts, then pressure-cook on high for 6 minutes.)
  3. Uncover, carefully remove the breasts from the Instant Pot with tongs, then place them onto a cutting board and shred into pieces with two forks. (Sometimes before shredding, I like to cut the chicken in half lengthwise, against the grain, to shorten the strands first, which makes for softer meat in the end.)
  4. Serve with optional BBQ sauce below or use as you wish throughout the week.
Quick BBQ Sauce
  • 1/4 cup ketchup (sugar free) 
  • 1/4 cup dark brown swerve or honey if doing paleo
  • 4 teaspoons red wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 pinch kosher salt
Whisk together all the ingredients and transfer to a small dish to serve with the chicken. Makes about 1/2 cup.

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