Craving a meal that’s bursting with flavor but short on prep time? Look no further! This Instant Pot Spicy Shredded Chicken with Asparagus is your new weeknight hero. We’re talking tender, juicy chicken infused with smoky paprika and a kick of chili, perfectly balanced with fresh, crisp-tender asparagus and a bright squeeze of lime. The best part? The Instant Pot does most of the work, sealing in all those incredible flavors and delivering a mouthwatering, low-carb meal in under an hour. It’s perfect for meal prep, tacos, or piling high on a salad!
Ingredients
• 1 lb (450g) chicken breast, chopped into bite-sized pieces
• ½ onion, finely chopped
• 4 garlic cloves, crushed
• 3 tbsp (42g) butter
• 2 green chili peppers, chopped
• 3 large asparagus stalks, chopped
• 1 tbsp lime juice
• 2 cups (480ml) vegetable stock
• ½ cup (15g) fresh parsley, finely chopped
• 1 tsp chili powder
• 2 tsp smoked paprika
• 1 tsp salt
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function. Once hot, melt the butter and add the chicken in batches, searing for 4-5 minutes until lightly browned. Stir constantly to prevent sticking.
3. Remove the seared chicken from the pot and set it aside on a plate.
4. Add the chopped onion to the pot and sauté until translucent, about 3-4 minutes. Stir in the crushed garlic and cook for another minute until fragrant.
5. Toss in the chopped green chilies and asparagus, cooking for 2 more minutes to slightly soften.
6. Return the chicken to the pot. Season with salt, chili powder, and smoked paprika. Add the lime juice and pour in the vegetable stock, stirring to combine everything.
7. Secure the lid, set the steam release handle to the ‘Sealing’ position, and cook on high pressure for 17 minutes using the ‘Manual’ or ‘Pressure Cook’ button.
8. Once the cooking time is complete, perform a quick pressure release by carefully turning the steam release handle to ‘Venting’. Once the pin drops, open the lid.
9. Transfer the cooked chicken pieces to a cutting board or large bowl. Use two forks to easily shred the meat, then return it to the pot to soak up the delicious sauce.
10. Stir in the fresh parsley and serve immediately.
Nutritional Information
• Per Serving: Calories 449 | Total Fats: 23.3g | Net Carbs: 5.3g | Protein: 50.4g | Fiber: 2.4g
Pro Tips
• For easier shredding, let the chicken rest for a minute after removing it from the pot. You can also use a stand mixer with the paddle attachment to shred the chicken in seconds.
• Control the heat by adjusting the number of green chilies. For a milder version, remove the seeds and membranes before chopping, or use a less spicy pepper like a jalapeño.
• This shredded chicken is incredibly versatile! Serve it in lettuce wraps, over cauliflower rice for a complete keto meal, or use it as a filling for low-carb tacos.
• Don’t overcook the asparagus in the sauté step. It will continue to cook under pressure, so a quick 2-minute sauté is perfect to keep it from getting mushy.
FAQ
Q: Can I make this Instant Pot chicken less spicy
A: Yes, you can easily control the heat. For a milder version, remove the seeds and membranes from the green chilies before chopping, or simply use fewer chilies.
Q: Is this spicy shredded chicken recipe keto-friendly
A: Absolutely! With only 5.3g of net carbs per serving, this recipe is perfect for a keto or low-carb diet. Serve it in lettuce wraps or over cauliflower rice for a complete keto meal.
Q: How do I prevent the asparagus from getting mushy
A: The key is to avoid overcooking the asparagus during the ‘Sauté’ step. A quick 2-minute sauté is all that’s needed, as it will continue to cook under pressure and result in a crisp-tender texture.
Q: What are the best ways to serve this shredded chicken
A: This versatile chicken is perfect for meal prep. You can serve it in low-carb tacos, pile it high on a salad, use it in lettuce wraps, or serve it over cauliflower rice.
