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
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
-Store cooked shredded chicken covered in the refrigerator for up to 1 week.