I have a new favorite recipe that I’ve been eating for lunch on repeat lately, so I wanted to share it with y’all. I’m loving this instant pot shredded chicken! It’s super easy and makes a lot, so you can have it on hand for lunch or dinner all week long. The recipe uses it for tacos (yum!) but it’s really versatile so you can make a batch and then use it however you like best.
I love to put it over Trader Joe’s cauliflower rice or their cauliflower stir-fry, whichever I happen to have on hand. It’s SO good. I’ll also top some lettuce with it and add half an avocado. It’s the perfect healthy lunch with a lot of flavor, and once you’ve made it at the beginning of the week, it takes no time at all to prepare on a busy work day. The best!
xo, Jaime
Photo and recipe credits to: well plated
Instant Pot Shredded Chicken
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 tablespoon extra virgin olive oil divided
- 2 teaspoons kosher salt divided
- 1/2 teaspoon black pepper
- 1 small yellow onion sliced
- 4 cloves garlic minced
- 2 teaspoons chili powder
- 3 chipotle peppers in adobo
- 14 ounce can diced tomatoes
- 1/4 cup fresh lime juice
Instructions
- Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
- Set the Instant Pot to sauté. Heat 1/2 tablespoon of the olive oil. Once hot and shimmering, add half the chicken and sear both sides for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears. Remove to a plate and set aside. Add the second half of the chicken and sear each side for 2 to 3 minutes each. Remove to the same plate.
- With the Instant Pot still on sauté, add the remaining 1/2 tablespoon olive oil. Add the onion, garlic, chili powder, and remaining 1/2 teaspoon kosher salt. Let cook 3 minutes, until the onion beings to soften. Turn the Instant Pot off. Stir in the chipotle peppers, tomatoes, and reserved chicken. Arrange the chicken pieces in a single layer (a little overlap is OK, and the chicken will be touching). Pour the lime juice over the top.
- Lock the lid in place. Cook on manual pressure for 8 minutes. As soon as the time is up, vent immediately. Once you can open the lid, turn the Instant Pot off, and then remove the chicken to a large bowl or plate. Turn the Instant Pot to sauté. Bring the cooking liquid to a simmer. Let simmer for 5 to 10 minutes, stirring occasionally, until the liquid reduces by about half. Meanwhile, shred the chicken.
- Once the liquid is reduced, turn the Instant Pot off, return the chicken into the Instant Pot, and then stir the chicken to coat in the sauce.