With shredded chicken, it feels like the flavor possibilities are endless.
Yesterday, I shared my ultimate shredded chicken recipe. It’s “plain shredded chicken” and it’s like a perfect blank canvas for however you want to ‘flavor-ize’ it!
Below, I’ll share a very simple and basic ‘recipe’ for each of these ways to flavorize the chicken.
If you’re not familiar with electric pressure cooking or you need some help putting your new Instant Pot to work for you, I’ve got you covered. I have a new online class that you can take – a go at your own pace, at your own convenience kind of class. My goal with the class is to “teach you how to cook with your IP for a lifetime” – after the “teach a man to fish and he’ll feed himself for a lifetime” philosophy. Learn more about EPC101 here!
Please note: the times and cooking functions might vary slightly by appliance. The Instant Pot DUO, 6 qt. was used for testing.
Also, if you are using frozen chicken, you will want to add 5 to 8 minutes to the pressure cooking time. The time does not need to be doubled.
Also, I’ve asked some of our EPC101 Class Members to share their favorite flavor-ized shredded chicken and some of them are included below!
1. “Plain” Shredded Chicken
This is the recipe that I shared yesterday…go here to review and print it.
This is the shredded chicken that I like to keep in my freezer too…details here!
2. Italian Dressing with Pasta
My friend Erin from MOB Society shared this recipe with us in our EPC101 Class Member FB group!
- 4 small boneless, skinless chicken breasts
- 1/2 cup water
- 1 cupItalian dressing
Set to Sealing. Manual, High for 20 Minutes. 5-Minute pressure release. Shred chicken, strain liquid. Toss with cooked pasta and veggies. Whoa, yum!
3. Honey Mustard Chicken
Simple and delicious…and can be made with ingredients you probably have lurking in your fridge or pantry!
- 4 small boneless, skinless chicken breasts
- 1/2 cup water
- 1/2 cup chicken broth
- 1/2 cup honey
- 1/2 cup yellow mustard
- 1/2 tsp vinegar
Set to Sealing. Manual, High for 20 Minutes. 5-Minute pressure release. Shred chicken, strain liquid.
4. Ranchero Chicken
Adapted from our Slow Cooker Ranchero Chicken.
- 4 small boneless, skinless chicken breasts
- 1/2 cup water
- 1/2 cup chicken broth
- 15 oz. candiced tomatoes
Set to Sealing. Manual, High for 20 Minutes. 5-Minute pressure release. Shred chicken, strain liquid.
5. Buffalo Wing Sauce withHoney
This one is from Mary…she shared it in our EPC101 Class Member FB group!
Saute for 4 minutes 1 small onion, chopped. Then, add…
- 4 small boneless, skinless chicken breasts
- 1/2 cup chicken broth
- 1/4 cup honey
- 1/3 cup buffalo wings sauce
- Salt and pepper
Set to Sealing. Manual, High for 20 Minutes. 5-Minute pressure release. Shred chicken, strain liquid. Add another 1/3 cup buffalo wing sauce, or more, to taste.
6. Hawaiian Chicken
This one is adapted from our Slow Cooker Shredded Hawaiian Chicken.
- 4 small boneless, skinless chicken breasts
- 1/2 cup water
- 1/2 cup chicken broth
- 15 oz. can crushedpineapple
- 1/2 cup BBQ sauce
- 1 red onion, chopped
Set to Sealing. Manual, High for 20 Minutes. 5-Minute pressure release. Shred chicken, strain liquid.
7. Fajita Chicken
This one is from EPC101 Class Member Michele…Two thumbs up from her and her husband!
- 4 small boneless, skinless chicken breasts
- 1/2 cup water
- 1/2 cup chicken broth
- 1 Tbsp taco seasoning
- 1/2 tsp crushed red pepper
Set to Sealing. Manual, High for 20 Minutes. 5-Minute pressure release.
Shred chicken. Add 10 oz. bag frozen pepper and onion blend veggies.
Switch to saute and let ‘saute’/bubble for 7 minutes.
Strain off liquid, serve in tortillas or over rice.
8. Ranch Chicken
- 4 small boneless, skinless chicken breasts
- 1/2 cup water
- 1/2 cup chicken broth
- 1 packet Ranch dressing mix or 2 Tbsp homemade Ranch dressing mix
Set to Sealing. Manual, High for 20 Minutes. 5-Minute pressure release. Strain liquid, shred chicken.
9. Spinach Artichoke Chicken
Adapted from Slow Cooker Spinach Artichoke Chicken.
- 4 small boneless, skinless chicken breasts
- 1/2 cup water
- 1/2 cup chicken broth
- 2 cups chopped artichokes
- 10 oz. frozen spinach
Set to Sealing. Manual, High for 20 Minutes. 5-Minute pressure release. Strain liquid, shred chicken.
Stir in 8 oz. cream cheese, 2 cups shredded mozzarella cheese and 1 cup Parmesan cheese. Leave on warm for 5 to 10 minutes, stirring often until cheese have melted.
TIP: Do NOT add dairy before pressure cooking. Swirl in the cream cheese and leave on warm setting for 8 to 10 minutes.
10.BBQ Chicken
Easy, peasy – and perfect for street tacos, regular tacos, adding onto pizza, or other baked potatoes, or sandwiches, or just eating straight up BBQ shredded chicken.
- 4 small boneless, skinless chicken breasts
- 1/4 cup water
- 1 cupBBQ sauce
Set to Sealing. Manual, High for 20 Minutes. 5-Minute pressure release. Strain liquid, shred chicken.
11. & 12. Salsa Chicken (Red or Verde!)
This was supposed to be a list of 10 ideas, but I’m throwing in 2 extras 😉
- 4 small boneless, skinless chicken breasts
- 1/4 cup water
- 1 cupred salsa OR 1 cup salsa verde
Set to Sealing. Manual, High for 20 Minutes. 5-Minute pressure release. Strain liquid, shred chicken.
