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
- Place frozen chicken breasts in the Instant Pot. Season with salt and cumin, and pour in the broth.
- 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.)
- 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.)
- 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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