Craving a restaurant-quality meal that’s ridiculously easy to make on a busy weeknight? Look no further! This Instant Pot Shredded Chicken with Shiitake is your new go-to. We’re talking incredibly tender, juicy chicken infused with a savory, umami-rich sauce, perfectly complemented by earthy shiitake mushrooms. The Instant Pot does all the heavy lifting, locking in flavor and moisture in a fraction of the time. Get ready for a dish that’s as impressive as it is effortless.
Ingredients
• 6 shiitake mushrooms (about 3 oz / 85g), sliced
• 1 lb / 450g boneless, skinless chicken breast
• 1 ½ cups / 360ml chicken stock
• 1 spring onion, finely chopped
• 4 tbsp / 60ml sesame oil
• 2 tbsp / 28g butter
• 2 tbsp / 30ml dark soy sauce
• 1 tbsp / 15ml light soy sauce
• ½ tsp stevia powder
• 2 tsp / 10ml rice vinegar
• 1 tbsp / 15g fresh ginger, grated
• ½ tsp freshly ground black pepper
• ½ tsp red chili flakes
Instructions
1. Directions
2. Prepare the Sauce: In a small bowl, whisk together the sesame oil, dark soy sauce, light soy sauce, stevia powder, rice vinegar, grated ginger, red chili flakes, and black pepper. Set this flavor-packed mixture aside.
3. Cook the Chicken: Place the chicken breasts and chopped spring onion in the bottom of your Instant Pot. Pour in the chicken stock. Secure the lid, set the steam release handle to the ‘Sealing’ position, and cook on the ‘Poultry’ setting for 10 minutes.
4. Release Pressure: Once the cooking cycle is complete, carefully perform a quick pressure release. Once the pin drops, open the lid.
5. Shred the Chicken: Transfer the cooked chicken to a large bowl. Pour over the prepared soy sauce mixture and use two forks to shred the meat. The chicken will be incredibly tender and will absorb all the delicious sauce.
6. Sauté the Mushrooms: Remove any remaining stock from the Instant Pot liner. Select the ‘Sauté’ function. Add the butter and let it melt. Add the sliced shiitake mushrooms and cook for 3-4 minutes, stirring frequently, until they are golden and fragrant.
7. Combine and Finish: Add the shredded chicken and all its sauce back into the pot with the mushrooms. Stir everything together and continue to cook on ‘Sauté’ for another 5 minutes to allow the flavors to meld.
8. Serve: Remove from the pot and serve immediately. This dish is fantastic over steamed rice, noodles, or in lettuce wraps.
Nutritional Information
• Per Serving
• Calories: 299
• Total Fat: 18.1g
• Net Carbs: 11.3g
• Protein: 21.7g
• Fiber: 2g
Pro Tips
• For an even deeper umami flavor, use a mix of fresh and rehydrated dried shiitake mushrooms.
• This shredded chicken is incredibly versatile. Use leftovers in tacos, salads, or as a filling for sandwiches and wraps.
• Don’t overcrowd the pot when sautéing the mushrooms. Cook them in batches if necessary to ensure they get a nice golden-brown sear.
• To save time, you can prepare the sauce mixture up to 2 days in advance and store it in an airtight container in the refrigerator.
FAQ
Q: Can I use chicken thighs instead of breasts
A: Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe. They are naturally more moist and will shred just as easily. You can use the same cooking time.
Q: What if I don’t have an Instant Pot
A: You can make this on the stovetop. Simmer the chicken, stock, and spring onion in a covered pot for about 20-25 minutes until cooked through. Sauté the mushrooms in a separate pan, then shred the chicken and combine everything as instructed.
Q: Is there a substitute for shiitake mushrooms
A: While shiitake mushrooms provide a unique umami flavor, you can substitute them with cremini or portobello mushrooms. The overall taste profile will be slightly different but still delicious.
Q: How can I store and use leftovers
A: Store leftover shredded chicken in an airtight container in the refrigerator for up to 4 days. It’s incredibly versatile for meal prep and can be used in tacos, salads, sandwiches, or lettuce wraps.
