Instant Pot Everything Shredded Chicken
A super simple, delicious, and versatile chicken recipe for any day of the week! Use this recipe to make salads, sandwiches, tacos, and more!
Servings: 9 people
Calories: 187kcal
Ingredients
- 3 pounds boneless, skinless chicken breasts
- 1 onion medium, peeled and halved
- 3 stalks celery not bunches, cut into large pieces
- 2 garlic cloves peeled and crushed
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons ground turmeric
- 1 1/2 cups chicken broth low-sodium
Instructions
- Place onion, celery, and garlic in Instant Pot.
- In a small mixing bowl, combine salt, pepper and turmeric and mix thoroughly.
- Season chicken breasts with seasoning mixture.
- Place chicken breasts on top of vegetables in Instant Pot.
- Add chicken broth and seal Instant Pot.
- Select High Pressure setting and Manual timer for 18 minutes.
- When cooking is complete, allow pressure to naturally release for 10 minutes, then manually release until the pressure indicator drops.
- Remove chicken breasts and shred with a fork. Discard liquid and cooked vegetables, or puree and freeze for another use.
Notes
Each pound of chicken yields approximately 2.25 cups shredded chicken.
Nutrition
Serving: 0.75cup | Calories: 187kcal | Carbohydrates: 2g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 447mg | Potassium: 622mg | Fiber: 1g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg |
| SmartPoints (Freestyle): 3
SmartPoints (Freestyle): 3
SmartPoints (Freestyle): 3