Introduction
The culinary landscape of 2017 was defined by two major forces: the rise of the Instant Pot and the pursuit of quick, healthy weeknight meals. While the year saw viral hits like cloud bread and colorful ‘unicorn’ foods, the true workhorse and most consistently searched recipe was the ultra-versatile, set-it-and-forget-it Instant Pot Shredded Chicken. This recipe represents the pinnacle of 2017 convenience—delivering perfectly tender, juicy chicken in under 30 minutes, ready to be transformed into tacos, salads, or sandwiches. It’s a foundational recipe that quickly became a staple in millions of homes globally, cementing its place among the top culinary trends of the decade.
Ingredients
- 1 kg (2.2 lbs) boneless, skinless chicken breasts or thighs
- 250 ml (1 cup) chicken broth (low sodium preferred)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried onion powder
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
Step-by-step Preparation
- Sauté the Seasoning: Set your Instant Pot to the “Sauté” function. Add the olive oil. Once hot, add the garlic powder and onion powder, stirring for about 30 seconds until fragrant. (Tip: Sautéing the spices briefly enhances their flavor profile.)
- Combine Ingredients: Place the chicken pieces directly into the pot. Pour the chicken broth over the chicken. Sprinkle the salt and pepper evenly over the meat. Ensure the liquid level does not exceed the maximum fill line.
- Pressure Cook: Secure the lid and ensure the venting knob is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting on High Pressure. Set the cook time to 10 minutes for chicken breasts (12 minutes for thighs).
- Release Pressure: Once the cook time is complete, allow the pressure to naturally release (NPR) for 5 minutes. After 5 minutes, carefully switch the venting knob to “Venting” to quick release (QR) any remaining pressure. Once the pin drops, open the lid. (Tip: Natural release helps the chicken retain moisture and prevents it from becoming tough.)
- Shred the Chicken: Remove the chicken from the pot and place it in a large bowl. Use two forks to shred the meat, or for a faster method, use a hand mixer on low speed to shred the chicken in seconds. Stir the shredded chicken back into the remaining juices in the pot to keep it moist and flavorful.
Nutritional Information
Per serving (based on 6 servings using chicken breast, without added sauces): Approximately 175 calories, 30g protein, 4g fat, 0g carbohydrates. This recipe offers an excellent source of lean protein, essential for muscle building and satiety. It is naturally gluten-free and can be made paleo/keto-friendly depending on how the shredded chicken is used.
Storage
Store leftover shredded chicken in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the chicken (with a little bit of the cooking liquid to prevent dryness) in freezer bags or containers for up to 3 months. To reheat, thaw overnight in the fridge and warm gently in a microwave or on the stovetop over low heat, adding a tablespoon of water or broth if it seems dry.
Conclusion
This Instant Pot Shredded Chicken recipe is the epitome of the 2017 food movement: fast, efficient, and endlessly adaptable. Use this perfectly cooked chicken for quick weeknight chicken noodle soup, BBQ pulled chicken sandwiches, easy enchiladas, or tossed into a vibrant salad. For variations, swap the spices for taco seasoning, a splash of lime juice for a Mexican twist, or a dash of liquid smoke for a smoky depth. It’s a simple recipe that proves that sometimes, the most popular dishes are the ones that save us the most time.