Shredded Chicken
Shredded Chicken

This recipe was my inaugural use of my gifted 8 qt Instant Pot Duo (yay for parents who like to benefit on occasion from my cooking adventures 🥰).

So juicy and delicious, this versatile recipe can give you chicken breasts (shredded or not) as a main dish on its own or be used as an ingredient in a wide variety of dishes (such as my Chicken & Bacon Ranch Casserole, Cobb Salad, Jalapeño Popper Chicken, and Texas Ranch Chicken)!

Shredded Chicken Recipe

  • 1 lb thin-cut boneless, skinless chicken breasts
  • 1/2 cup low-sodium chicken broth
  • 1/4 tsp freshly ground black pepper
  1. Pour 1/2 cup broth into inner pot of Instant Pot.
  2. Place Instant Pot’s trivet into pot.
  3. Season 1 lb chicken breasts equally with 1/4 tsp black pepper.
  4. Place chicken on top of the trivet – it’s okay if they overlap a bit – and close Instant Pot, lid, setting to SEAL.
  5. Cook on PRESSURE COOK (or MANUAL) for 8 mins. It will take about 10 mins to build pressure before the Instant Pot starts to count down from 8 mins.
  6. When the timer goes off, do a quick release, setting to VENT.
  7. When pressure pin drops, open Instant Pot lid and use a meat thermometer, inserted into the thickest part of the chicken breast to obtain a reading of at least 165 F. If it’s not reading at least 165 F, continue cooking chicken breast in increments of 2 mins.
  8. Remove chicken to a large bowl and use 2 forks to shred.
Nutrition Facts
Servings: 2
Amount per serving 
% Daily Value*
Total Fat 5.7g7%
Saturated Fat 0g0%
Cholesterol 145mg48%
Sodium 133mg6%
Total Carbohydrate 0.4g0%
Dietary Fiber 0.1g0%
Total Sugars 0g 
Protein 48.6g 
Vitamin D 0mcg1%
Calcium 12mg1%
Iron 1mg6%
Potassium 842mg18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#Keto #LowCarb #LowFat #LowSodium #Paleo #Whole30

Submit your review

Create your own review

Shredded Chicken
Average rating:  
 0 reviews