Picture this: a busy weeknight, a hungry family, and a delicious, protein-packed meal on the table in under an hour. That’s the magic of shredded chicken in your Instant Pot! We’ve gathered 20 flavorful recipes that are quick, easy, and perfect for turning simple ingredients into something special. Get ready to fall in love with your pressure cooker all over again—let’s dive in!
Instant Pot BBQ Shredded Chicken Sandwiches
Crafted for effortless entertaining, these Instant Pot BBQ Shredded Chicken Sandwiches transform simple ingredients into a crowd-pleasing masterpiece, where tender, smoky chicken meets the convenience of modern pressure cooking. The result is a dish that feels both indulgent and remarkably simple to prepare, perfect for any casual gathering or weeknight dinner.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 lbs boneless, skinless chicken breasts
– 1 cup BBQ sauce
– 1/2 cup chicken broth
– 1 tbsp apple cider vinegar
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp black pepper
– 6 hamburger buns
Instructions
1. Place 2 lbs boneless, skinless chicken breasts in the Instant Pot insert.
2. In a medium bowl, whisk together 1 cup BBQ sauce, 1/2 cup chicken broth, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp black pepper until fully combined.
3. Pour the sauce mixture over the chicken in the Instant Pot, ensuring the chicken is evenly coated.
4. Secure the Instant Pot lid and set the valve to the sealing position.
5. Select the “Manual” or “Pressure Cook” setting and set the timer for 12 minutes at high pressure.
6. Once the cooking cycle completes, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
7. Using two forks, shred the chicken directly in the pot until it reaches a fine, uniform texture, a tip that helps the meat absorb the sauce thoroughly.
8. Stir the shredded chicken into the sauce in the pot and let it sit for 5 minutes on the “Keep Warm” setting to allow the flavors to meld, which enhances the depth of the BBQ taste.
9. While the chicken rests, lightly toast 6 hamburger buns in a toaster or under a broiler set to 350°F for 2-3 minutes until golden brown, adding a pleasant crunch to contrast the tender filling.
10. Spoon the shredded chicken mixture onto the bottom halves of the toasted buns, then top with the remaining bun halves.
Vibrant with a balance of sweet and tangy notes, the chicken boasts a melt-in-your-mouth texture that pairs beautifully with the toasted buns. For a creative twist, serve these sandwiches with a side of crisp coleslaw or pickled vegetables to cut through the richness, making each bite a delightful experience.
Easy Instant Pot Shredded Chicken Tacos
Whether you’re hosting a festive gathering or seeking a simple weeknight solution, these Instant Pot shredded chicken tacos deliver tender, flavorful results with minimal effort. With just a handful of pantry staples and a pressure cooker, you can create a versatile filling that’s perfect for taco nights, salads, or grain bowls, all while infusing your kitchen with the warm aromas of cumin and chili powder. This recipe transforms humble ingredients into a dish that feels both comforting and elevated, proving that convenience and quality can beautifully coexist.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 pounds boneless, skinless chicken breasts
– 1 tablespoon olive oil
– 1 cup chicken broth
– 1 medium yellow onion, diced
– 4 cloves garlic, minced
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup fresh lime juice
– 12 small corn tortillas
Instructions
1. Set the Instant Pot to “Sauté” mode and heat 1 tablespoon olive oil until shimmering, about 2 minutes.
2. Add 1 diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them.
4. Add 2 pounds boneless, skinless chicken breasts to the pot in a single layer.
5. Pour 1 cup chicken broth over the chicken, ensuring it covers the bottom of the pot.
6. In a small bowl, combine 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
7. Sprinkle the spice mixture evenly over the chicken breasts.
8. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes.
9. Once cooking completes, allow natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
10. Using two forks, shred the chicken directly in the pot until it reaches your desired consistency.
11. Stir in 1/4 cup fresh lime juice until fully incorporated.
12. Warm 12 small corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable.
13. Spoon the shredded chicken into the warmed tortillas for serving.
Beyond the taco shell, this chicken boasts a juicy, pull-apart texture with a balanced smokiness from the paprika and a bright finish from the lime. For a creative twist, try serving it over crisp romaine lettuce with avocado slices or folding it into warm flour tortillas with a dollop of sour cream for a heartier meal.
Creamy Instant Pot Shredded Chicken Pasta
Elegantly bridging convenience with culinary sophistication, this Creamy Instant Pot Shredded Chicken Pasta transforms humble ingredients into a comforting, restaurant-worthy meal. With the magic of pressure cooking, tender chicken melds seamlessly into a velvety, herb-infused sauce, clinging perfectly to every strand of pasta for a dish that feels both indulgent and effortlessly prepared.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp dried basil
– 1/2 tsp red pepper flakes
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 4 cups low-sodium chicken broth
– 12 oz penne pasta
– 8 oz cream cheese, cubed and softened
– 1 cup grated Parmesan cheese
– 1/2 cup heavy cream
– 1/4 cup chopped fresh parsley
Instructions
1. Set your Instant Pot to the ‘Sauté’ function and heat 1 tbsp olive oil until shimmering, about 2 minutes.
2. Add 1 diced yellow onion and cook, stirring frequently, until translucent and softened, about 4-5 minutes.
3. Stir in 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp red pepper flakes, 1/2 tsp kosher salt, and 1/4 tsp black pepper; cook until fragrant, about 30 seconds.
4. Pour in 4 cups low-sodium chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the pot—this builds foundational flavor.
5. Add 1.5 lbs boneless, skinless chicken breasts and 12 oz penne pasta to the pot, ensuring the pasta is fully submerged in the liquid.
6. Secure the lid, set the valve to ‘Sealing,’ and pressure cook on ‘High’ for 5 minutes; allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
7. Using two forks, shred the chicken directly in the pot into bite-sized pieces.
8. Stir in 8 oz cubed, softened cream cheese until fully melted and incorporated into the sauce, which helps prevent clumping.
9. Add 1 cup grated Parmesan cheese, 1/2 cup heavy cream, and 1/4 cup chopped fresh parsley; stir gently until the sauce is creamy and uniform.
10. Let the pasta rest for 3-5 minutes off heat to allow the sauce to thicken slightly and the flavors to meld.
Richly coated in its luxurious sauce, each forkful offers a perfect balance of tender, shredded chicken and al dente pasta with a subtle herbaceous warmth. For a vibrant twist, garnish with extra Parmesan and a drizzle of high-quality olive oil, or serve alongside a crisp arugula salad to cut through the creaminess with a peppery bite.
Instant Pot Shredded Chicken Burrito Bowls
Offering a harmonious blend of convenience and vibrant flavor, Instant Pot Shredded Chicken Burrito Bowls transform simple ingredients into a satisfying, customizable meal. Perfect for busy weeknights, this recipe delivers tender, spice-infused chicken and fluffy rice with minimal hands-on effort, allowing the pressure cooker to do the heavy lifting.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1 cup long-grain white rice
– 1.5 cups low-sodium chicken broth
– 1 (15 oz) can black beans, rinsed and drained
– 1 cup frozen corn kernels
– 1 (10 oz) can diced tomatoes with green chilies, undrained
– 1 medium white onion, diced
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 1 tbsp chili powder
– 2 tsp ground cumin
– 1 tsp smoked paprika
– 1 tsp dried oregano
– 0.5 tsp salt
– 0.25 tsp black pepper
– 1 lime, juiced
– 0.25 cup fresh cilantro, chopped
Instructions
1. Set the Instant Pot to “Sauté” mode and heat 1 tablespoon of olive oil until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring frequently, until translucent and softened, about 4-5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it burn.
4. Add the remaining 1 tablespoon of olive oil, chili powder, cumin, smoked paprika, oregano, salt, and black pepper to the pot, stirring to coat the onions and garlic for 30 seconds to toast the spices.
5. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot to prevent a “burn” warning.
6. Add the chicken breasts, diced tomatoes with green chilies (with their juices), and rice to the pot, ensuring the rice is submerged in the liquid.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 8 minutes, followed by a 10-minute natural pressure release.
8. Carefully perform a quick release for any remaining pressure, then open the lid and transfer the chicken breasts to a cutting board.
9. Use two forks to shred the chicken into bite-sized pieces, discarding any excess fat or gristle.
10. Return the shredded chicken to the pot and stir in the rinsed black beans and frozen corn kernels.
11. Set the Instant Pot to “Sauté” mode again and cook, stirring occasionally, until the beans and corn are heated through, about 3-4 minutes.
12. Turn off the Instant Pot and stir in the fresh lime juice and chopped cilantro until evenly distributed.
Fragrant and richly textured, the shredded chicken melds beautifully with the fluffy rice and hearty beans, while the bright lime and cilantro cut through the warmth of the spices. For a creative twist, serve the bowls topped with sliced avocado, a dollop of sour cream, or a sprinkle of crumbled queso fresco, allowing each component to shine in a vibrant, restaurant-quality presentation.
Spicy Instant Pot Shredded Chicken Chili
Savory aromas of cumin and chili powder mingle with the gentle heat of jalapeños in this effortless Instant Pot creation, transforming humble chicken breasts into a deeply flavorful, fork-tender chili in under an hour. This one-pot wonder delivers the complex, slow-simmered taste of a weekend project with the convenience of a busy weeknight, making it an indispensable addition to any home cook’s repertoire.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tablespoons olive oil
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 2 jalapeño peppers, seeded and finely chopped
– 1 tablespoon chili powder
– 2 teaspoons ground cumin
– 1 teaspoon dried oregano
– 1 (28-ounce) can crushed tomatoes
– 1 (15-ounce) can black beans, drained and rinsed
– 1 (15-ounce) can kidney beans, drained and rinsed
– 1 cup low-sodium chicken broth
– 2 pounds boneless, skinless chicken breasts
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup chopped fresh cilantro, for garnish
– 1/2 cup shredded cheddar cheese, for garnish
– 1/2 cup sour cream, for garnish
Instructions
1. Select the “Sauté” function on your Instant Pot and heat 2 tablespoons of olive oil until it shimmers, about 2 minutes.
2. Add 1 large diced yellow onion and cook, stirring frequently, until translucent and softened, about 5 minutes.
3. Stir in 4 cloves of minced garlic and 2 finely chopped jalapeño peppers, cooking for 1 minute until fragrant. Tip: To control the heat level, wear gloves while handling the jalapeños and remove all seeds and membranes.
4. Add 1 tablespoon of chili powder, 2 teaspoons of ground cumin, and 1 teaspoon of dried oregano to the pot, toasting the spices with the vegetables for 30 seconds to deepen their flavor.
5. Pour in 1 (28-ounce) can of crushed tomatoes, using it to deglaze the pot by scraping up any browned bits from the bottom with a wooden spoon.
6. Add 1 (15-ounce) can each of drained and rinsed black beans and kidney beans, along with 1 cup of low-sodium chicken broth, stirring to combine.
7. Season 2 pounds of boneless, skinless chicken breasts evenly with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper, then nestle them into the liquid in the pot. Tip: For easier shredding later, place the chicken breasts in a single layer without overlapping.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes.
9. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
10. Using two forks, shred the chicken directly in the pot until no large pieces remain. Tip: For the best texture, shred the chicken while it is still hot and let it simmer in the chili for 5 minutes on the “Keep Warm” setting to absorb the flavors.
11. Ladle the chili into bowls and garnish with 1/4 cup of chopped fresh cilantro, 1/2 cup of shredded cheddar cheese, and 1/2 cup of sour cream.
Lusciously tender chicken melds with the creamy beans and robust tomato base, creating a chili with a satisfying, hearty texture that clings perfectly to a spoon. The gentle spice from the jalapeños builds gradually, making it versatile enough to top a baked potato, stuff into tortillas for tacos, or simply enjoy in a bowl with crusty bread for dipping.
Instant Pot Shredded Chicken Enchiladas
Perfectly balancing convenience with authentic flavor, this Instant Pot shredded chicken enchilada recipe transforms a weeknight staple into an elegant, satisfying meal. By utilizing the pressure cooker to effortlessly create tender, seasoned chicken, you can assemble restaurant-quality enchiladas with minimal hands-on time, making it ideal for both casual dinners and festive gatherings.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1 cup low-sodium chicken broth
– 1 (10 oz) can red enchilada sauce
– 1 (4 oz) can diced green chiles
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp salt
– 12 (6-inch) corn tortillas
– 2 cups shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1/4 cup diced red onion
Instructions
1. Place 1.5 lbs boneless, skinless chicken breasts in the Instant Pot insert.
2. Pour 1 cup low-sodium chicken broth over the chicken.
3. Add 1 (4 oz) can diced green chiles, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp salt to the pot.
4. Secure the Instant Pot lid, set the valve to sealing, and select the “Poultry” setting for 12 minutes at high pressure.
5. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
6. Using two forks, shred the chicken directly in the pot until it reaches a fine, uniform texture.
7. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
8. Warm 12 (6-inch) corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds to make them pliable and prevent cracking.
9. Spread 1/2 cup of the 1 (10 oz) can red enchilada sauce evenly across the bottom of the prepared baking dish.
10. Spoon approximately 1/4 cup of the shredded chicken mixture onto the center of each warmed tortilla.
11. Roll each tortilla tightly around the filling and place it seam-side down in the baking dish.
12. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are fully coated.
13. Evenly sprinkle 2 cups shredded Monterey Jack cheese over the top of the enchiladas.
14. Cover the dish with aluminum foil and bake at 375°F for 20 minutes.
15. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and lightly golden brown.
16. Let the enchiladas rest for 5 minutes after removing them from the oven to allow the filling to set.
17. Garnish the finished dish with 1/4 cup chopped fresh cilantro and 1/4 cup diced red onion before serving.
A harmonious blend of tender, spiced chicken and melted cheese enveloped in soft corn tortillas creates a comforting yet refined dish. The subtle heat from the green chiles and enchilada sauce is beautifully balanced by the creamy Monterey Jack, while the fresh cilantro and red onion add a vibrant, crisp finish. For a creative presentation, serve individual enchiladas atop a drizzle of crema or alongside a bright jicama slaw to complement the rich flavors.
Healthy Instant Pot Shredded Chicken Salad
Keenly crafted for those seeking a nourishing yet effortless meal, this Healthy Instant Pot Shredded Chicken Salad transforms simple ingredients into a vibrant, protein-packed delight. Its versatility makes it perfect for quick lunches, light dinners, or elegant gatherings, offering a fresh take on a classic favorite.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1 cup low-sodium chicken broth
– 1/2 cup plain Greek yogurt
– 1/4 cup mayonnaise
– 1 tbsp Dijon mustard
– 1/2 cup diced celery
– 1/4 cup diced red onion
– 1/4 cup chopped fresh dill
– 1 tbsp fresh lemon juice
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp black pepper
– 1/4 tsp salt
Instructions
1. Place 1.5 lbs boneless, skinless chicken breasts and 1 cup low-sodium chicken broth in the Instant Pot.
2. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes.
3. Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
4. Transfer the chicken to a cutting board and shred it using two forks.
5. In a large mixing bowl, whisk together 1/2 cup plain Greek yogurt, 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp fresh lemon juice, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper, and 1/4 tsp salt until smooth.
6. Add the shredded chicken, 1/2 cup diced celery, 1/4 cup diced red onion, and 1/4 cup chopped fresh dill to the bowl.
7. Gently fold all ingredients together until evenly coated with the dressing.
8. Refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Delightfully tender and infused with bright, herby notes, this salad boasts a creamy texture balanced by the crisp crunch of celery and onion. Serve it chilled on a bed of leafy greens, stuffed into whole-grain wraps, or as a sophisticated topping for crostini at your next gathering.
Instant Pot Shredded Chicken Quesadillas
Versatile and effortlessly elegant, these Instant Pot Shredded Chicken Quesadillas transform humble ingredients into a meal that feels both comforting and sophisticated. The magic lies in the pressure cooker, which coaxes maximum flavor and tenderness from the chicken in mere minutes, creating a succulent filling that pairs perfectly with melted cheese and a crisp tortilla. This streamlined approach yields a dish ideal for a quick weeknight dinner or a casual gathering, proving that impressive flavor requires no lengthy marination or complex techniques.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1 cup low-sodium chicken broth
– 1 tbsp olive oil
– 1 tsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 8 (8-inch) flour tortillas
– 2 cups shredded Monterey Jack cheese
– 1 tbsp unsalted butter
Instructions
1. Place 1.5 lbs boneless, skinless chicken breasts in the Instant Pot.
2. Pour 1 cup low-sodium chicken broth over the chicken.
3. Sprinkle 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper evenly over the chicken.
4. Secure the lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” on High for 10 minutes.
5. Once cooking completes, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
6. Transfer the chicken to a cutting board and use two forks to shred it completely; for extra tenderness, let it rest for 5 minutes before shredding.
7. Heat a large skillet or griddle over medium heat and add 1 tbsp olive oil.
8. Place one 8-inch flour tortilla in the skillet and sprinkle 1/4 cup shredded Monterey Jack cheese evenly over half of it.
9. Top the cheese with a generous portion of shredded chicken, then sprinkle another 1/4 cup shredded Monterey Jack cheese over the chicken.
10. Fold the empty half of the tortilla over the filling and press down gently with a spatula.
11. Cook for 2-3 minutes until the bottom is golden brown and crisp, then flip carefully using the spatula.
12. Cook for an additional 2-3 minutes until the second side is golden brown and the cheese is fully melted; to ensure even browning, adjust the heat to medium-low if the tortilla browns too quickly.
13. Transfer the quesadilla to a plate and repeat steps 8-12 with the remaining tortillas, chicken, and cheese, adding 1 tbsp unsalted butter to the skillet as needed to prevent sticking.
14. Slice each quesadilla into wedges and serve immediately.
The result is a delightful contrast of textures: the tortilla achieves a satisfying, buttery crispness that gives way to the molten, creamy cheese and tender, richly spiced chicken. For a vibrant presentation, serve alongside a fresh pico de gallo or a dollop of cool sour cream, which cuts through the warmth of the spices beautifully.
Instant Pot Shredded Chicken Noodle Soup
Elegant yet deeply comforting, this Instant Pot Shredded Chicken Noodle Soup transforms a classic into a swift, soul-warming meal, perfect for chilly evenings when time is precious but flavor is paramount. Its rich broth, tender chicken, and soft noodles come together in a fraction of the traditional time, offering a bowl of pure, savory solace.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 3 medium carrots, peeled and sliced into 1/4-inch rounds
– 3 celery stalks, sliced into 1/4-inch pieces
– 3 cloves garlic, minced
– 1.5 pounds boneless, skinless chicken breasts
– 8 cups low-sodium chicken broth
– 2 bay leaves
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper
– 8 ounces wide egg noodles
– 1/4 cup fresh parsley, chopped
– Salt, to taste
Instructions
1. Set the Instant Pot to “Sauté” mode and allow it to heat for 2 minutes until the display reads “Hot.”
2. Add 1 tablespoon olive oil to the pot, followed by 1 diced yellow onion, 3 sliced carrots, and 3 sliced celery stalks; sauté for 5 minutes, stirring occasionally, until the vegetables soften slightly.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to let it burn.
4. Place 1.5 pounds chicken breasts on top of the vegetables in a single layer.
5. Pour in 8 cups low-sodium chicken broth, ensuring it covers the chicken, then add 2 bay leaves, 1 teaspoon dried thyme, and 1/2 teaspoon black pepper.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 10 minutes; once done, allow a natural pressure release for 10 minutes, then quick-release any remaining pressure by carefully turning the valve to “Venting.”
7. Remove the chicken breasts with tongs and transfer them to a cutting board; let them rest for 5 minutes before shredding with two forks into bite-sized pieces.
8. While the chicken rests, set the Instant Pot back to “Sauté” mode and bring the broth to a gentle simmer.
9. Add 8 ounces wide egg noodles to the simmering broth and cook for 6-8 minutes, stirring occasionally, until the noodles are tender but still firm to the bite.
10. Turn off the Instant Pot, return the shredded chicken to the pot, and stir in 1/4 cup chopped fresh parsley; season with salt as needed, starting with 1/2 teaspoon and adjusting to preference.
11. Discard the bay leaves before serving.
Hearty and nourishing, this soup boasts a velvety broth infused with aromatic herbs, while the shredded chicken remains exceptionally moist and tender. For a creative twist, garnish with a sprinkle of grated Parmesan or a drizzle of chili oil to add a subtle kick, making each bowl a customizable delight.
Instant Pot Shredded Chicken Stir-Fry
Zesty yet refined, this Instant Pot Shredded Chicken Stir-Fry transforms humble ingredients into a vibrant, weeknight-friendly feast. Effortlessly marrying the convenience of pressure cooking with the bold, caramelized flavors of a classic stir-fry, it delivers a satisfying meal that feels both indulgent and wholesome. The result is a dish where tender, perfectly seasoned chicken mingles with crisp vegetables in a glossy, savory-sweet sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken breasts
– 1/2 cup low-sodium chicken broth
– 1/4 cup low-sodium soy sauce
– 2 tablespoons honey
– 1 tablespoon rice vinegar
– 2 teaspoons toasted sesame oil
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 tablespoon cornstarch
– 2 tablespoons water
– 2 tablespoons vegetable oil, divided
– 1 red bell pepper, thinly sliced
– 1 cup broccoli florets
– 4 green onions, sliced, whites and greens separated
– 1 teaspoon sesame seeds
Instructions
1. Place the chicken breasts in the Instant Pot and pour in the chicken broth, soy sauce, honey, rice vinegar, toasted sesame oil, minced garlic, and grated ginger.
2. Secure the lid, set the valve to “Sealing,” and select the “Pressure Cook” or “Manual” setting for 12 minutes at high pressure.
3. Once the cooking cycle completes, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
4. Using two forks, shred the chicken directly in the pot until it reaches a uniform, stringy texture.
5. In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a smooth slurry.
6. Select the “Sauté” function on the Instant Pot and stir the cornstarch slurry into the chicken and sauce mixture.
7. Cook, stirring constantly, for 3-4 minutes until the sauce thickens to a glossy, coating consistency, then transfer the shredded chicken and sauce to a clean bowl.
8. Wipe the inner pot clean with a paper towel and add 1 tablespoon of vegetable oil.
9. Heat the oil on the “Sauté” function until it shimmers, about 1 minute, then add the sliced red bell pepper and broccoli florets.
10. Stir-fry the vegetables for 4-5 minutes until they are crisp-tender and develop slight char marks, adding the white parts of the green onions during the last minute.
11. Push the vegetables to the sides of the pot, add the remaining 1 tablespoon of vegetable oil to the center, and return the shredded chicken mixture to the pot.
12. Stir everything together for 2-3 minutes until thoroughly combined and heated through.
13. Turn off the Instant Pot and stir in the green parts of the sliced green onions and the sesame seeds.
Owing to the dual cooking method, the chicken remains exceptionally moist and succulent, while the vegetables retain a delightful crunch. The sauce, a perfect balance of savory soy and sweet honey with a hint of ginger, clings beautifully to every component. For a creative presentation, serve it over a bed of jasmine rice or spoon it into crisp lettuce cups for a low-carb alternative.
Instant Pot Shredded Chicken Stuffed Peppers
Luminous with vibrant hues and brimming with savory comfort, these Instant Pot shredded chicken stuffed peppers transform a classic weeknight dinner into an elegant, effortless feast. By harnessing the power of the pressure cooker, tender bell peppers are filled to perfection with a richly seasoned, juicy chicken mixture, all ready in a fraction of the traditional time. This dish masterfully balances wholesome ingredients with deep, satisfying flavors, making it a standout centerpiece for any gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 large bell peppers (any color)
– 1.5 lbs boneless, skinless chicken breasts
– 1 cup low-sodium chicken broth
– 1 cup long-grain white rice
– 1 (15 oz) can diced tomatoes, undrained
– 1 cup shredded Monterey Jack cheese
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp dried oregano
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 2 tbsp chopped fresh cilantro
Instructions
1. Rinse the rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. Set the Instant Pot to ‘Sauté’ mode and heat the olive oil for 2 minutes until shimmering.
3. Add the diced onion and cook for 4-5 minutes, stirring frequently, until softened and translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
5. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
6. Add the chicken breasts, diced tomatoes, rice, cumin, smoked paprika, oregano, salt, and black pepper to the pot.
7. Secure the lid, set the valve to ‘Sealing,’ and pressure cook on ‘High’ for 8 minutes.
8. Once cooking completes, allow a natural pressure release for 10 minutes, then carefully perform a quick release for any remaining pressure.
9. While the chicken mixture cooks, slice the tops off the bell peppers and remove all seeds and membranes.
10. Transfer the cooked chicken to a cutting board and use two forks to shred it into fine pieces.
11. Return the shredded chicken to the pot and stir to combine thoroughly with the rice and seasonings.
12. Preheat your oven to 375°F and lightly grease a baking dish that fits the peppers snugly.
13. Spoon the chicken and rice mixture evenly into each prepared bell pepper, filling them to the brim.
14. Top each stuffed pepper with 1/4 cup of shredded Monterey Jack cheese.
15. Bake the peppers for 15-20 minutes, or until the cheese is melted and bubbly and the peppers are tender.
16. Remove from the oven and let rest for 5 minutes before garnishing with chopped fresh cilantro.
Wonderfully tender, the peppers offer a slight crispness that contrasts with the luxuriously moist, shredded chicken filling, infused with smoky paprika and earthy cumin. For a creative presentation, serve atop a bed of crisp greens drizzled with lime crema, or accompany with warm tortillas for a customizable meal that delights with every bite.
Instant Pot Shredded Chicken Alfredo
On a crisp winter evening, when time is precious but a craving for creamy comfort strikes, this Instant Pot Shredded Chicken Alfredo emerges as a culinary savior. Effortlessly elegant, it transforms humble ingredients into a luxuriously smooth and satisfying pasta dish, perfect for a festive family dinner or a cozy weeknight indulgence.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1 tbsp olive oil
– 4 cloves garlic, minced
– 1 cup low-sodium chicken broth
– 1 lb fettuccine pasta, broken in half
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
Instructions
1. Season the chicken breasts evenly on all sides with the kosher salt and black pepper.
2. Select the “Sauté” function on your Instant Pot and heat the olive oil until it shimmers, about 2 minutes.
3. Add the seasoned chicken breasts to the pot and sear until golden brown on both sides, approximately 3-4 minutes per side; this step builds a deep flavor foundation.
4. Add the minced garlic to the pot and sauté until fragrant, about 30 seconds, being careful not to let it burn.
5. Pour in the low-sodium chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot to prevent a “burn” warning.
6. Break the fettuccine pasta in half and layer it evenly over the chicken and broth in the pot.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 5 minutes; the pasta will cook directly in the flavorful broth, absorbing its essence.
8. Once cooking is complete, perform a quick pressure release by carefully turning the valve to “Venting.”
9. Remove the lid and transfer the cooked chicken breasts to a cutting board, then use two forks to shred the meat into bite-sized pieces.
10. Return the shredded chicken to the pot and stir to combine.
11. Switch the Instant Pot to the “Keep Warm” or “Sauté” function on low, then stir in the heavy cream and grated Parmesan cheese until the cheese is fully melted and the sauce is creamy and smooth, about 2-3 minutes.
12. Stir in the chopped fresh parsley just before serving for a burst of color and freshness.
Succulent shreds of tender chicken mingle with al dente fettuccine cloaked in a velvety, garlic-infused Alfredo sauce. The rich Parmesan and cream base is beautifully balanced by the fresh parsley, creating a dish that feels both indulgent and refined. Serve it immediately in shallow bowls, perhaps garnished with an extra sprinkle of Parmesan and a side of crusty bread for soaking up every last drop of sauce.
Instant Pot Shredded Chicken Nachos
A sophisticated yet effortless twist on a beloved classic, Instant Pot shredded chicken nachos transform humble ingredients into a show-stopping centerpiece. This recipe delivers tender, flavorful chicken in minutes, ready to be piled high with vibrant toppings for a crowd-pleasing dish that’s as elegant as it is approachable.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken breasts
– 1 cup chicken broth
– 1 tablespoon olive oil
– 1 teaspoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon salt
– 1 bag (10 ounces) tortilla chips
– 2 cups shredded Monterey Jack cheese
– 1/2 cup diced red onion
– 1/2 cup chopped fresh cilantro
– 1/2 cup sour cream
– 1/2 cup salsa
Instructions
1. Pat the chicken breasts dry with paper towels to ensure a better sear.
2. Set the Instant Pot to “Sauté” mode and heat 1 tablespoon olive oil until shimmering, about 2 minutes.
3. Sear the chicken breasts for 3 minutes per side until golden brown.
4. Add 1 cup chicken broth, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon smoked paprika, and 1/4 teaspoon salt to the pot.
5. Secure the lid, set the valve to “Sealing,” and cook on “Manual High Pressure” for 10 minutes.
6. Allow natural pressure release for 10 minutes, then quick-release any remaining pressure.
7. Transfer the chicken to a cutting board and shred it using two forks.
8. Preheat your oven to 400°F and line a baking sheet with parchment paper.
9. Arrange 1 bag of tortilla chips in a single layer on the baking sheet.
10. Evenly distribute the shredded chicken over the chips.
11. Sprinkle 2 cups shredded Monterey Jack cheese over the chicken and chips.
12. Bake for 8-10 minutes until the cheese is fully melted and bubbly.
13. Remove from the oven and top with 1/2 cup diced red onion, 1/2 cup chopped fresh cilantro, 1/2 cup sour cream, and 1/2 cup salsa.
Now, these nachos boast a delightful contrast of textures, from the crisp chips to the succulent, spice-infused chicken. The melted Monterey Jack provides a creamy richness, beautifully balanced by the bright acidity of the salsa and the fresh bite of cilantro. For a creative presentation, serve them straight from the baking sheet with individual bowls of extra toppings, allowing guests to customize each perfect bite.
Instant Pot Shredded Chicken Curry
Beneath the festive glow of holiday lights, a comforting, aromatic curry offers a welcome reprieve from the seasonal rush. This Instant Pot rendition transforms humble chicken into a richly spiced, effortlessly tender meal, perfect for a cozy winter evening. It’s a dish that promises deep flavor with minimal hands-on time, delivering warmth in every spoonful.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1 tbsp vegetable oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp ground turmeric
– 1/4 tsp cayenne pepper
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 (13.5 oz) can full-fat coconut milk
– 1 cup low-sodium chicken broth
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/4 cup fresh cilantro, chopped
Instructions
1. Set the Instant Pot to “Sauté” mode and heat 1 tbsp vegetable oil until shimmering, about 2 minutes.
2. Add 1 finely diced yellow onion and cook, stirring frequently, until softened and translucent, about 5 minutes.
3. Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking until fragrant, about 1 minute. Tip: Grate frozen ginger for easier handling and less waste.
4. Add 2 tbsp curry powder, 1 tsp ground cumin, 1/2 tsp ground turmeric, and 1/4 tsp cayenne pepper to the pot, stirring constantly for 30 seconds to toast the spices and deepen their flavor.
5. Pour in 1 can undrained diced tomatoes, using the liquid to deglaze the pot by scraping up any browned bits from the bottom with a wooden spoon.
6. Add 1.5 lbs boneless, skinless chicken breasts, 1 can full-fat coconut milk, 1 cup low-sodium chicken broth, 1 tsp kosher salt, and 1/2 tsp black pepper to the pot, stirring gently to combine.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 10 minutes. Tip: For even more tender chicken, use a natural pressure release for 10 minutes before manually releasing any remaining steam.
8. Once safe to open, carefully remove the chicken breasts to a cutting board and use two forks to shred the meat into bite-sized pieces.
9. Return the shredded chicken to the pot and stir to combine with the sauce. Tip: For a thicker sauce, set the pot to “Sauté” mode and simmer, uncovered, for 3–5 minutes until desired consistency is reached.
10. Stir in 1/4 cup chopped fresh cilantro just before serving.
Keenly spiced and luxuriously creamy, this curry boasts chicken that falls apart at the slightest touch, enveloped in a velvety, aromatic sauce. Serve it spooned over a bed of fluffy basmati rice or with warm naan for dipping, allowing the rich flavors to meld beautifully with each comforting bite.
Instant Pot Shredded Chicken Sliders
Heralding the ease of modern cooking, these Instant Pot Shredded Chicken Sliders transform simple ingredients into a crowd-pleasing feast with minimal effort. Perfect for festive gatherings or a cozy family dinner, the pressure cooker ensures succulent, flavorful chicken every time, ready to be piled onto soft buns for a satisfying bite.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 lbs boneless, skinless chicken breasts
– 1 cup low-sodium chicken broth
– 1/2 cup barbecue sauce
– 1/4 cup apple cider vinegar
– 2 tbsp brown sugar
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp black pepper
– 12 slider buns
– 1 cup coleslaw mix
Instructions
1. Place 2 lbs boneless, skinless chicken breasts in the Instant Pot insert.
2. Pour 1 cup low-sodium chicken broth into the pot, ensuring it covers the bottom to prevent burning.
3. In a small bowl, whisk together 1/2 cup barbecue sauce, 1/4 cup apple cider vinegar, 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp black pepper until smooth.
4. Pour the sauce mixture over the chicken in the Instant Pot, coating it evenly.
5. Secure the lid, set the valve to “Sealing,” and select the “Pressure Cook” function on high for 15 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
7. Using two forks, shred the chicken directly in the pot until it reaches a fine, uniform texture, absorbing the flavorful juices.
8. Toast 12 slider buns lightly in a 350°F oven for 5 minutes or until golden brown for added crunch.
9. Spoon the shredded chicken onto the bottom halves of the toasted buns.
10. Top each slider with approximately 1 tbsp of 1 cup coleslaw mix for a fresh, crisp contrast.
11. Cover with the top halves of the buns and serve immediately.
Key to this dish’s appeal is the tender, juicy chicken that melts in your mouth, balanced by the tangy sweetness of the barbecue glaze. For a creative twist, try serving these sliders with a side of pickled vegetables or drizzling extra sauce over the top for an added burst of flavor.
Instant Pot Shredded Chicken Pizza Topping
Unveiling a culinary shortcut that transforms weeknight dinners, this Instant Pot shredded chicken pizza topping combines convenience with gourmet flair. Effortlessly tender and richly seasoned, it elevates any pizza base into a savory masterpiece, perfect for festive gatherings or cozy family meals.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken breasts
– 1 cup low-sodium chicken broth
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon dried oregano
– 1 teaspoon onion powder
– 0.5 teaspoon smoked paprika
– 0.25 teaspoon red pepper flakes
– 0.5 teaspoon salt
– 0.25 teaspoon black pepper
– 1 cup pizza sauce
– 1 cup shredded mozzarella cheese
Instructions
1. Place 1.5 pounds boneless, skinless chicken breasts in the Instant Pot.
2. Pour 1 cup low-sodium chicken broth over the chicken.
3. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes.
4. Allow natural pressure release for 10 minutes, then quick-release any remaining pressure.
5. Transfer the chicken to a cutting board and shred it using two forks.
6. Heat 2 tablespoons olive oil in a large skillet over medium heat.
7. Add the shredded chicken to the skillet and cook for 3 minutes, stirring occasionally.
8. Sprinkle 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon onion powder, 0.5 teaspoon smoked paprika, 0.25 teaspoon red pepper flakes, 0.5 teaspoon salt, and 0.25 teaspoon black pepper over the chicken.
9. Stir the seasonings into the chicken and cook for 2 minutes to toast the spices.
10. Pour 1 cup pizza sauce into the skillet and simmer for 5 minutes, stirring frequently.
11. Remove from heat and sprinkle 1 cup shredded mozzarella cheese over the topping, allowing it to melt slightly.
12. Use the topping immediately on prepared pizza dough or store in an airtight container for up to 3 days.
Remarkably tender with a smoky, herb-infused depth, this shredded chicken boasts a juicy texture that pairs beautifully with crispy crusts. For a creative twist, try it on flatbreads or as a filling for calzones, where its robust flavors shine through effortlessly.
Instant Pot Shredded Chicken Fajitas
On a bustling evening when time is of the essence yet flavor cannot be compromised, Instant Pot Shredded Chicken Fajitas emerge as a culinary savior, transforming simple ingredients into a vibrant, aromatic feast with minimal effort and maximum reward. This streamlined approach delivers tender, spice-infused chicken and peppers, ready to be piled into warm tortillas for a meal that feels both indulgent and effortlessly achievable.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 lbs boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 large yellow onion, thinly sliced
– 2 bell peppers (1 red, 1 green), thinly sliced
– 3 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup chicken broth
– 2 tbsp fresh lime juice
– 8-10 flour tortillas
Instructions
1. Set the Instant Pot to “Sauté” mode and heat 1 tbsp olive oil until shimmering, about 2 minutes.
2. Add the sliced onion and bell peppers, sautéing for 5-6 minutes until they begin to soften and develop light char marks, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Transfer the vegetable mixture to a bowl and set aside, wiping the Instant Pot insert clean with a paper towel.
5. Season the chicken breasts evenly on both sides with chili powder, cumin, smoked paprika, oregano, salt, and black pepper.
6. Add the remaining 1 tbsp olive oil to the Instant Pot and heat on “Sauté” for 1 minute.
7. Place the seasoned chicken breasts in the pot and sear for 2-3 minutes per side until golden brown, which helps lock in juices and develop flavor.
8. Pour in the chicken broth and lime juice, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
9. Cancel “Sauté” mode, secure the lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” on high pressure for 10 minutes.
10. Once cooking completes, allow natural pressure release for 5 minutes, then carefully perform a quick release for any remaining pressure.
11. Using two forks, shred the chicken directly in the pot until it reaches a uniform, tender texture.
12. Return the sautéed vegetables to the pot with the shredded chicken, stirring gently to combine and allowing residual heat to warm the vegetables through.
13. Warm the flour tortillas according to package directions, typically 15-20 seconds in a microwave or 30 seconds per side in a dry skillet over medium heat.
14. Serve the chicken and vegetable mixture immediately in the warmed tortillas.
Yielded from the pressure cooker, the chicken achieves a remarkably tender, pull-apart texture that readily absorbs the smoky, citrus-tinged spices, while the peppers and onions retain a slight crispness for contrast. You might elevate the presentation by arranging the fajita fillings in separate bowls alongside fresh toppings like diced avocado, sour cream, and cilantro, allowing guests to customize their creations for a lively, interactive meal.
Instant Pot Shredded Chicken Pot Pie
Crafted for cozy evenings, this Instant Pot Shredded Chicken Pot Pie transforms classic comfort into a streamlined masterpiece, where tender poultry melds with a rich, velvety filling beneath a golden, flaky crust. Combining convenience with homestyle elegance, it’s a dish that promises warmth and satisfaction in every bite, perfect for gathering loved ones around the table without spending hours in the kitchen. Effortlessly sophisticated, it elevates the humble pot pie into a contemporary delight, ready to grace your dinner spread with minimal fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken breasts
– 1 cup low-sodium chicken broth
– 1 cup diced yellow onion
– 1 cup diced carrots
– 1 cup frozen peas
– 2 cloves garlic, minced
– 1/2 cup unsalted butter
– 1/2 cup all-purpose flour
– 1 cup whole milk
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 sheet frozen puff pastry, thawed
– 1 large egg, beaten
Instructions
1. Place 1.5 pounds boneless, skinless chicken breasts and 1 cup low-sodium chicken broth in the Instant Pot, ensuring the chicken is submerged.
2. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes, then allow a natural pressure release for 5 minutes before quick-releasing any remaining pressure.
3. Remove the chicken, shred it using two forks, and set aside, discarding the cooking liquid.
4. Select the “Sauté” function on the Instant Pot and melt 1/2 cup unsalted butter until foamy, about 2 minutes.
5. Add 1 cup diced yellow onion, 1 cup diced carrots, and 2 cloves minced garlic, sautéing until softened, approximately 5 minutes, stirring occasionally to prevent burning.
6. Sprinkle 1/2 cup all-purpose flour over the vegetables, stirring constantly to form a roux and cook for 1 minute until golden.
7. Gradually whisk in 1 cup whole milk and 1 cup low-sodium chicken broth until smooth, then stir in 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
8. Cook the mixture, stirring frequently, until it thickens to a creamy consistency, about 3–4 minutes, then fold in the shredded chicken and 1 cup frozen peas until evenly combined.
9. Transfer the filling to a 9-inch pie dish, smoothing the top with a spatula.
10. Roll out 1 sheet thawed puff pastry to fit the pie dish, place it over the filling, and trim any excess, crimping the edges with a fork to seal.
11. Brush the pastry evenly with 1 beaten large egg, then cut 3–4 small slits in the center to allow steam to escape.
12. Bake in a preheated 400°F oven for 15–20 minutes, until the crust is puffed and golden brown.
13. Let the pot pie rest for 10 minutes before serving to allow the filling to set.
This dish delights with a luscious, creamy interior that clings to the tender chicken and vegetables, while the buttery, flaky crust provides a satisfying crunch. For a creative twist, serve individual portions in ramekins topped with biscuit dough, or pair it with a crisp green salad to balance the richness, making it a versatile centerpiece for any occasion.
Instant Pot Shredded Chicken Gyros
Glistening with Mediterranean allure, this Instant Pot Shredded Chicken Gyros recipe transforms humble ingredients into a feast of tender, spiced meat and vibrant accompaniments, all achieved with remarkable ease. Perfect for busy weeknights or casual gatherings, it delivers the authentic flavors of a street-food favorite directly to your table, promising a satisfying meal that feels both indulgent and effortless.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1 tbsp olive oil
– 1 medium yellow onion, thinly sliced
– 3 garlic cloves, minced
– 1 tbsp dried oregano
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– 1/2 cup chicken broth
– 2 tbsp lemon juice
– 4 pita breads
– 1 cup plain Greek yogurt
– 1/2 English cucumber, grated and drained
– 1 tbsp fresh dill, chopped
– 1/2 cup cherry tomatoes, halved
– 1/4 cup red onion, thinly sliced
Instructions
1. Set the Instant Pot to “Sauté” mode and heat 1 tbsp olive oil until shimmering, about 2 minutes.
2. Add 1 thinly sliced yellow onion and cook, stirring occasionally, until softened and lightly golden, about 5 minutes.
3. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds, being careful not to burn them.
4. Add 1.5 lbs chicken breasts to the pot, followed by 1 tbsp dried oregano, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp ground cinnamon, 1/2 cup chicken broth, and 2 tbsp lemon juice, ensuring the chicken is evenly coated with the spices.
5. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 10 minutes, allowing a natural pressure release for 10 minutes before manually releasing any remaining pressure.
6. While the chicken cooks, combine 1 cup Greek yogurt, 1/2 grated and drained cucumber, and 1 tbsp chopped fresh dill in a bowl to make tzatziki sauce; refrigerate until ready to serve.
7. Once the pressure is released, carefully remove the lid and transfer the chicken to a cutting board, using two forks to shred it into bite-sized pieces.
8. Return the shredded chicken to the pot and stir it into the cooking liquid, letting it soak for 5 minutes to absorb the flavors fully.
9. Warm 4 pita breads in a dry skillet over medium heat for 1-2 minutes per side until pliable and lightly toasted.
10. Assemble the gyros by placing a portion of shredded chicken on each pita, topping with tzatziki sauce, 1/2 cup halved cherry tomatoes, and 1/4 cup thinly sliced red onion.
Oozing with savory juices, the chicken boasts a melt-in-your-mouth tenderness, perfectly balanced by the cool, creamy tzatziki and the crisp freshness of the vegetables. For a creative twist, serve the components in a deconstructed bowl over a bed of greens or stuff the mixture into warm naan for a heartier alternative, allowing each bite to celebrate the harmonious blend of spices and textures.
Instant Pot Shredded Chicken Mac & Cheese
Radiating warmth and comfort, this Instant Pot Shredded Chicken Mac & Cheese transforms a beloved classic into a hearty, one-pot masterpiece. Effortlessly melding tender, seasoned chicken with a luxuriously creamy cheese sauce, it delivers a deeply satisfying meal that’s both elegant and approachable. Perfect for busy evenings or cozy gatherings, it promises to become an instant family favorite.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tablespoon olive oil
– 1 pound boneless, skinless chicken breasts
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 4 cups chicken broth
– 1 pound elbow macaroni
– 2 cups shredded sharp cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
Instructions
1. Select the “Sauté” function on your Instant Pot and heat 1 tablespoon of olive oil until shimmering, about 2 minutes.
2. Season 1 pound of boneless, skinless chicken breasts evenly with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.
3. Place the seasoned chicken breasts in the pot and sear for 3-4 minutes per side until golden brown; this builds a flavorful fond for the sauce.
4. Pour in 4 cups of chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot to prevent a burn warning.
5. Add 1 pound of elbow macaroni, stirring gently to ensure the pasta is fully submerged in the liquid.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 4 minutes; the pot will take about 10 minutes to come to pressure.
7. Once cooking is complete, perform a quick release by carefully turning the valve to “Venting” until the pressure indicator drops.
8. Remove the lid and transfer the cooked chicken to a cutting board; shred it finely using two forks.
9. Stir 2 cups shredded sharp cheddar cheese, 1 cup shredded Monterey Jack cheese, 1 cup heavy cream, and 1/2 cup grated Parmesan cheese into the pot until the sauce is smooth and creamy.
10. Fold the shredded chicken back into the mac and cheese, stirring to combine evenly and heat through, about 2 minutes on the “Keep Warm” setting.
Delightfully creamy with a subtle tang from the sharp cheddar, each bite offers tender shreds of perfectly seasoned chicken nestled within al dente pasta. The Monterey Jack adds a mild, melty richness, while a sprinkle of extra Parmesan just before serving enhances its savory depth. For a festive twist, top with crispy breadcrumbs or serve alongside a bright arugula salad to balance the dish’s comforting warmth.
Summary
A treasure trove of 20 quick, delicious Instant Pot shredded chicken recipes awaits! From cozy classics to bold new flavors, these meals make weeknight dinners a breeze. I hope you find a new family favorite—give one a try, leave a comment with your top pick, and share this roundup on Pinterest to spread the inspiration. Happy cooking!
