Say hello to your new meal-prep superstar! This Instant Pot Shredded Chicken is the ultimate shortcut to delicious, tender, and juicy chicken that’s ready in just 30 minutes. Forget dry, bland chicken; the pressure cooker locks in all the moisture and infuses the meat with a savory blend of herbs and vegetables. It’s incredibly versatile, making it the perfect base for weeknight tacos, hearty salads, sandwiches, or pasta dishes. Let’s get cooking!
Ingredients
• 3 lbs / 1.4 kg boneless, skinless chicken thighs
• 2 cups / 400g chopped fresh tomatoes
• 1 cup / 150g chopped yellow onion
• 1 cup / 150g chopped red bell pepper
• 2 tbsp / 30 ml olive oil
• 2 tbsp dried sage
• 2 tbsp dried thyme
• Sea salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function on High. Once the display reads ‘Hot’, add the olive oil.
3. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until it softens and becomes fragrant.
4. Turn off the Sauté function. Add the chicken thighs, chopped tomatoes, red pepper, sage, and thyme to the pot. Season generously with salt and pepper.
5. Secure the lid and set the steam release valve to the ‘Sealing’ position. Select the ‘Stew/Meat’ or ‘Pressure Cook’ function and set the timer for 20 minutes.
6. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before carefully moving the valve to ‘Venting’ to release any remaining steam.
7. Carefully remove the lid. Transfer the cooked chicken to a large bowl and shred it easily using two forks. Return the shredded chicken to the pot to soak up the flavorful juices before serving.
Nutritional Information
• Per Serving: Calories 280 | Total Fat 11g | Net Carbs 12g | Protein 38g | Fiber 8g
Pro Tips
• For a deeper flavor, briefly sear the chicken thighs in the hot oil for 2-3 minutes per side before adding the vegetables and pressure cooking.
• Don’t discard the liquid! The cooking liquid is packed with flavor. Use it to keep the chicken moist or as a base for a soup or sauce.
• This recipe freezes beautifully. Store cooled, shredded chicken in freezer-safe bags with a splash of the cooking liquid for up to 3 months.
• Feel free to use boneless, skinless chicken breasts instead of thighs. Reduce the cooking time to 12-15 minutes to prevent them from drying out.
FAQ
Q: Can I use chicken breasts instead of thighs
A: Yes, you can use boneless, skinless chicken breasts. To prevent them from drying out, the recipe recommends reducing the pressure cooking time to 12-15 minutes.
Q: How do I store leftover shredded chicken
A: This recipe is excellent for meal prep and freezes beautifully. Store the cooled chicken in a freezer-safe bag with a splash of the cooking liquid for up to 3 months. For shorter-term storage, keep it in an airtight container in the refrigerator for 3-4 days.
Q: What should I do with the liquid left in the Instant Pot
A: The cooking liquid is packed with flavor and should not be discarded. Return the shredded chicken to the pot to soak up the juices, which keeps it moist and delicious. You can also use the liquid as a base for a soup or sauce.
Q: How can I get a deeper flavor in my chicken
A: For a richer, deeper flavor, you can sear the chicken thighs before pressure cooking. Use the ‘Sauté’ function to brown the chicken for 2-3 minutes per side in the hot oil before adding the other ingredients.
