Try this Shredded Chicken recipe, or contribute your own.
- Carbohydrate 0.69426 g
- Cholesterol 230 mg
- Fat 46.1945 g
- Fiber 0.0440999979972839 g
- Protein 57.17356 g
- Saturated Fat 13.2192023333333 g
- Serving Size 1 1 Serving (536g)
- Sodium 215.023666666667 mg
- Sugar 0.650160002002716 g
- Trans Fat 3.92850433333334 g
- Calories 662 calories
Step-by-step
- Keep the Instant Pot turned off
- Place the trivet rack in the steel liner of the Instant Pot
- Add the chicken broth to the pot
- Place the chicken breasts on top of the trivet using tongs
- Sprinkle the taco seasoning all over each chicken breast
- Close and lock the lid on the Instant Pot
- Turn the vent to sealing to prevent steam from escaping
- Press MANUAL on the Instant Pot (high pressure)
- Set timer to 12 minutes
- Once the timer goes off, turn the vent on top of the lid to venting to release the steam (QR)
- Press CANCEL on the Instant Pot
- Carefully open the lid
- Using clean tongs or forks, remove the cooked chicken breasts onto a clean plate
- Using oven mitts, remove the trivet rack from the Instant Pot and place in the sink
- Using oven mitts pull out the inner steel pot and pour the broth into a bowl or cup and save
- Return the inner steel pot to the Instant Pot
- Turn on the Instant Pot to SAUTE mode
- Allow all residual liquid to dry off in the pot
- Using two forks, pull apart the chicken to completely shred it
- Add oil to the pot
- Add onions and garlic
- Saute for 2 minutes
- Add the shredded chicken to the onion mixture
- Pour a little bit of the seasoned broth into the chicken mixture to keep it moist
- Cook for 2-3 minutes
- Serve in your favorite dish or store away for the week
Swapping water or standard chicken broth for a rich bone broth alters the foundational flavor profile of this protein significantly, infusing the meat with deeper gelatinous body during the pressure-cooking phase. When planning for second-day meals, maintaining moisture during storage remains the central hurdle for lean poultry. Storing shredded meat dry often leads to disappointing dryness upon reheating, because poultry fibers lose internal moisture rapidly when exposed to refrigerator air. Retaining a portion of the seasoned cooking liquid in the storage container acts as a protective barrier against dehydration, ensuring the meat stays succulent over a four-day window.
Pressure cookers rely on a minimum volume of thin liquid to generate steam, meaning thick additions like heavy cream or tomato paste will trigger a burn notice before pressure is ever reached. Equipment constraints often limit home cooks who lack specialized pressure cookers, yet a heavy-bottomed Dutch oven achieves comparable results through braising with a tightly sealed lid at 325 degrees Fahrenheit for forty-five minutes. Once the cooking cycle completes and the natural or quick release finishes, pulling the hot fibers apart immediately yields the most tender texture because warm proteins shred significantly easier than cooled ones.
Stirring aromatics like onions and garlic into the hot insert after shredding requires precise timing to prevent scorching, specifically limiting the saute phase to two minutes until translucent. Introducing reserved seasoned broth back into the skillet rehydrates the shredded meat while simultaneously deglazing the pan fond, locking savory compounds directly onto the chicken pieces before final service.
