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Instant pot chicken

Instant Pot Shredded Chicken Recipe

Easy and delicious! Shredded chicken with a Mexican flare! Top a salad, make quesadillas, or tacos! The chicken is the star of the show
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Ingredients
  

  • 2-4 Chicken Breasts, boneless and skinless
  • 1 Red onion, sliced thin
  • 3 Garlic cloves, whole
  • 1 cup Chicken stock
  • 1/2 cup BBQ sauce
  • 1 tbsp. Chilli powder
  • 1 tsp. Garlic powder
  • Salt & Pepper
  • 1-2 tsp. cornstarch and water mix for thickening
  • 1/2 tbsp. Chilli in adobo sauce optional for a kick

Instructions
 

  • Season the chicken breasts with chilli powder, garlic powder, salt and pepper.
    Blend the chicken stock, and bbq sauce.
    Turn on the SAUTE setting on the Instant pot and add the red onion. Saute for 3 minutes.
    Add the chicken breasts and garlic. Slightly brown both sides of the chicken. Shut off the Instant pot.
    Add Stock BBQ Blend into the instant pot. Seal the instant pot and then Pressure cook on high for 7 minutes. Once the time is complete, do a natural release for 10 minutes. Release the vent.
    Remove the chicken breasts to rest. Turn the instant pot to SAUTE once again. Once bubbling, mix a tiny bit of water with cornstarch. Add this mix to the instant pot and allow the mixture to slightly thicken.
    Taste your sauce. Adjust if needed. I added a bit more bbq sauce and a squeeze of lime to lift the flavour. Once slightly thickened, shut off the instant pot.
    Shred the chicken using two forks. Add the chicken to the instant pot and stir.
    You are ready to get creative!