Cooking tender chicken for shredding in the pressure cooker is super quick and easy. This Instant Pot Shredded Chicken is excellent for tacos, burritos, sandwiches, and more!
Place the chicken pieces in the pot of the electric pressure cooker.
2 lb boneless, skinless chicken breast
Season it generously with the seasoning mix. Add 1 cup water.
1 tablespoon Cajun Spice Mix, 1 cup water
Secure the lid with the pressure valve on. Turn the machine on and set it to manual for 12 minutes.
When the machine beeps, press cancel and allow the pressure to naturally release. This may take up to 30 minutes.
Remove the chicken from the pot. Strain the broth and reserve for other recipes.
Transfer the chicken pieces to the bowl of a stand mixer fitted with a paddle. Turn the machine on low and shred the chicken until your desired texture. This should take 1 to 2 minutes. Alternatively, you can shred the chicken by hand with a fork.
Refrigerate the cooked chicken for up to 4 days or freeze it in an airtight package for longer storage.
Notes
This recipe is a great thing to add to your freezer meal repertoire. Chill the chicken completely after shredding, then package it in meal-size containers to store in the freezer. To use, simply thaw and add to your recipes that call for cooked chicken.Nutritional values are approximate and based on ¼ pound shredded chicken.Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Uses for shredded chicken: use the cooked meat in tacos, burritos, sandwiches, wraps, soups, enchiladas, casseroles, and any recipe that calls for cooked chicken.Variations: feel free to change the seasoning mix or to replace the water with broth, juice, or a thin salsa or sauce.