Description
My Instant Pot Shredded Chicken is loaded with Mexican flavors and is the easiest and the most tender shredded chicken you will ever taste! Made in an Instant Pot in minutes and ready to be used in anything from enchiladas, tacos, soups, quesadillas, salads or any other creation you may come up with.
Ingredients
Scale
- 3 pounds boneless skinless chicken breasts
- 1 can diced tomatoes with chilies
- 2 tbsp smoked paprika
- 1 each lemon (juice and zest)
- 1 each orange (juice and zest)
- 1 tbsp soy sauce
- 1 cup chicken broth
- 1 onion (chopped)
- 2 garlic cloves
Instructions
- Place everything into an Instant Pot and turn to close. Make sure the lid is on the “sealing” position.
- Press the “manual” option and use the dial to get to 15 minutes.
- After the cooking program completes, turn the pressure valve to “venting” and carefully open the pressure valve (quick release) and remove the lid.
- Shred the chicken with two forks or as I prefer, place into a kitchen aid mixer and using the paddle attachment shred the chicken until it is the preferred texture. Make sure to add in the juices from the braise to really enrich that flavor!
- Feel free to sautee up at this point with some olive oil and some juices from the braising liquid.
Notes
- If the chicken breasts are large, like 1 pound each, you may need to increase the time to 25 minutes.
- If freezing, freeze with the braising liquid to keep it nice and tender.
- Nutritional information is only to be used as a guide.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Chicken, Main Course, Main Entree
- Cuisine: Mexican