Whether you’re wanting to save money, save time, eat better, or all of the above, this
super-simple recipe is your golden ticket! I lean on this versatile recipe to help make
meal prep easier all week long. On Sundays, I’ll throw a few chicken breasts in my
trusty InstantPot, and before I can blink, I’ve got lunches and suppers covered for
the week. What a dream! This chicken is great for topping salads, stirring into
casseroles, and so much more. Don’t miss my tips below for fun ways to shake this
recipe up!
4fresh or frozen boneless skinless chicken breastssee note below
2tsp.kosher salt
1tsp.black pepper
1tsp.smoked paprika
Zest and juice of 1 lemondivided
4clovesgarlicsmashed
1sprig thyme
1sprig rosemary
Instructions
Place trivet in InstantPot. Add 1 cup water or chicken broth
Place chicken breasts in Instant Pot; sprinkle evenly with salt, pepper, paprika, and
lemon zest.
Squeeze 1 lemon half over chicken; add garlic, thyme, and rosemary to Instant Pot.
Place top on InstantPot; twist to seal and lock. Turn Steam Release Valve to
“sealing.”
If using frozen chicken breasts, set InstantPot to cook at High Pressure for 14
minutes. If using fresh, set for 12 minutes.
After cooking is complete, let pressure release naturally for 10 minutes. After
that, manually release the pressure by turning the Steam Release Valve to “venting.”
Transfer chicken breasts to a bowl; shred using two forks.
If desired, squeeze remaining lemon half over chicken, and toss with ¼ cup
cooking liquid.
Notes
Tips & Ideas for Making InstantPot Shredded Chicken
-The beauty of this recipe is that it adapts to your busy schedule. No time to thaw
chicken? No problem; just increase the cook time as specified above.
-For this recipe, you can use whatever liquid you like. Water is perfectly fine;
chicken broth or dry white wine will boost the flavor.
-Change up the flavors to suit whatever meal you have in mind. For a Mexican twist,
add 1 teaspoon cumin, trade the lemon for lime, and sub cilantro for the thyme and
rosemary.
-Store cooked shredded chicken covered in the refrigerator for up to 1 week.