Instant Pot Shredded Chicken (Print Version)
Tender shredded chicken infused with green enchilada sauce for flavorful meals like tacos and rice bowls.
# What You'll Need:
→ Poultry
01 -
1 pound boneless, skinless chicken breasts, thawed
→ Sauce & Liquids
02 -
1 cup green enchilada sauce or salsa verde
03 -
2 tablespoons sour cream (optional)
→ Herbs
04 -
2 tablespoons fresh cilantro, chopped
# Steps to Follow:
01 -
Pour 1 cup of green enchilada sauce or salsa verde into the Instant Pot to provide the necessary liquid for pressure cooking.
02 -
Place the thawed chicken breasts into the pot, submerging them in the sauce to ensure even flavor infusion.
03 -
Secure the lid and set the Instant Pot to high pressure on Manual mode for 8 minutes, then allow a natural pressure release for 5 minutes before using the quick release.
04 -
Remove the lid carefully, shred the chicken using two forks, and stir the shredded meat back into the sauce to absorb the flavors.
05 -
Optional: Stir in sour cream and chopped cilantro for a creamy texture and fresh flavor before serving.
# Additional Notes:
01 -
Using thawed chicken breasts ensures even cooking and optimal shredding results.
02 -
Salsa verde or enchilada sauce provides more flavor than plain water and helps keep the chicken moist.
03 -
Allowing a natural pressure release enhances tenderness by finishing the cooking gently.