Perfect Instant Pot Shredded Chicken
*Note: I make this recipe in the instant pot, but you can follow the directions and instead simply cook low and slow in a slow cooker for 6-8 hours while you’re out and about during the day!
This recipe is stupidly simple and fuss-free. Whether you do this in an instant pot or a slow cooker, neither method requires you to babysit the chicken, so you can use that time for other things! When I use the instant pot, I cook the rest of my dinner while the chicken cooks for 20 minutes. When I use the slow cooker, I leave it on all day while I’m working and have perfectly cooked chicken ready to eat at dinnertime.
There are so many variations for this recipe! You don’t need to go with the turmeric / cumin / ginger combo. You could opt for taco seasoning, or go with asian flavors. You could also make it very plain with just the salt and pepper so that it’s versatile for meals throughout the week.
I suggest doubling the recipe and saving it in the fridge in two containers. Use one night over rice with roasted vegetables, and another night make a pizza or tacos out of the leftovers. This chicken is also perfect for making chicken salad!
Okay, let’s get to it. I’m telling you, it’s ridiculously simple, just make sure you don’t skimp on whatever flavors you choose! Spice, acid, and fats are your best friends when it comes to something bland like chicken. Garnishing with fresh herbs and more acid is a must!
Ingredients:
3-4 lb of skinless chicken breasts with rib meat
1 cup of full-fat coconut milk (from a can)
1/2 cup chicken broth (add more at the end if needed)
2 tbs olive oil
2 tbs fresh lemon juice
1 tbs turmeric
1 tbs cumin
1 tbs ginger
Big pinch of salt and grind of black pepper
Directions:
Place chicken in the instant pot and cover with coconut milk, olive oil, lemon juice, and chicken broth. Add in the spices! Cover the top and make sure the vent is closed. Turn on and select the “poultry” button. Allow to cook — takes about 20 minutes. Once done, release the vent carefully, remove chicken into a bowl, and shred apart using two forks (or a spoon and fork work fine!).
Serve simply over rice with cilantro and a squeeze of lime. Put on top of a pizza. Make tacos. Make chicken salad. Make a burrito! Make a taco salad. GUYS, it’s endless. I hope you make this some point soon — I am convinced it will become a staple for you just like it has for me!
Xx
Abbie