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It's funny how you can find yourself in a dinner rut, scrambling for ideas. With the Instant Pot, you can whip up delicious shredded chicken meals that save time and effort. Imagine enjoying everything from savory tacos to comforting casseroles with minimal prep. Whether you're cooking for a busy weeknight or a family gathering, there's plenty to explore in these recipes. Curious about how to make your meals easier and more flavorful?
Key Takeaways
- Instant Pot shredded chicken recipes are quick to prepare, making them ideal for busy weeknights and easy meal rotation.
- Versatile shredded chicken can be used in tacos, quesadillas, enchiladas, and sandwiches, offering diverse meal options.
- Customize your dishes with various toppings, sauces, and spices to suit personal taste preferences and dietary needs.
- Leftovers are great for meal prep, as shredded chicken often tastes better the next day, enhancing convenience.
- Enhance the flavor of dishes like chicken tortilla soup with lime juice or fresh herbs for a zesty finish.
Classic Shredded Chicken Tacos
Classic Shredded Chicken Tacos are a delightful and easy meal that everyone can enjoy. The Instant Pot makes preparing the shredded chicken a breeze, retaining all the juicy flavors while saving you time in the kitchen.
Once the chicken is cooked, you can easily assemble tacos with your favorite toppings, making it a versatile dish for any occasion, whether it's a weeknight dinner or a casual gathering with friends.
This recipe is perfect for families, as it's not only simple to make but also easily customizable. Use corn or flour tortillas, and feel free to add toppings like avocado, salsa, cheese, or fresh cilantro.
With just a handful of ingredients and a few minutes of cooking, you'll have delicious shredded chicken tacos that are sure to impress.
Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 packet taco seasoning (or homemade seasoning)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Corn or flour tortillas
- Optional toppings: diced tomatoes, shredded lettuce, cheese, avocado, sour cream, salsa, fresh cilantro
Instructions:
- Start by seasoning the chicken breasts with salt, pepper, and taco seasoning. In your Instant Pot, heat the olive oil on the sauté setting. Once hot, add the seasoned chicken breasts and sear them for about 2 minutes on each side until browned.
- Next, pour in the chicken broth and close the lid. Set the Instant Pot to high pressure for 10 minutes. After cooking, allow the pressure to release naturally for 5 minutes, then switch to quick release to let out any remaining pressure. Carefully remove the chicken and shred it using two forks.
To assemble the tacos, warm your tortillas and fill them with the shredded chicken. Top with any of your favorite toppings, and enjoy!
Extra Tips:
For added flavor, consider marinating the chicken in the taco seasoning and a bit of lime juice for a few hours before cooking. You can also experiment with different spices or add a splash of hot sauce for those who enjoy a bit of heat.
Make sure to serve the tacos with fresh lime wedges for an extra zing!
Creamy Chicken Enchiladas
Creamy chicken enchiladas are a delightful twist on traditional Mexican fare, combining tender shredded chicken with a rich and creamy sauce for a comforting meal. Perfect for busy weeknights or casual gatherings, this dish can be made quickly using your Instant Pot, allowing the flavors to meld beautifully in no time.
With tortillas wrapped around a savory filling and smothered in a luscious sauce, these enchiladas are sure to please family and friends alike.
The beauty of this recipe lies in its simplicity and versatility. You can customize the filling with your favorite ingredients, whether you prefer black beans, corn, or even some diced jalapeños for a spicy kick.
The creamy sauce, made with cream cheese and enchilada sauce, adds a velvety texture that elevates the dish. Serve these enchiladas with a side of Mexican rice or a fresh salad for a complete meal that everyone will love.
Ingredients:
- 2 cups shredded chicken (cooked)
- 1 cup cream cheese, softened
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 flour tortillas
- 1 small onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Cooking Instructions:
- In a mixing bowl, combine the shredded chicken, cream cheese, half of the enchilada sauce, diced onion, garlic powder, cumin, salt, and pepper. Stir until well combined.
- Preheat your Instant Pot on the sauté setting. Lightly grease the bottom with cooking spray or a small amount of oil. Once heated, fill each tortilla with about ¼ cup of the chicken mixture, roll them up tightly, and place them seam-side down in the Instant Pot.
- Pour the remaining enchilada sauce over the tortillas and sprinkle the shredded cheese on top. Close the lid and set the Instant Pot to manual high pressure for 10 minutes. Once the cooking time is done, allow for a natural release for 5 minutes, then carefully perform a quick release for any remaining pressure.
For added flavor, try garnishing your creamy chicken enchiladas with fresh cilantro, sliced green onions, or a dollop of sour cream before serving.
You can also experiment with different types of cheese or add extra vegetables to the filling for a heartier dish. Enjoy the leftovers, as they often taste even better the next day!
BBQ Shredded Chicken Sandwiches
BBQ Shredded Chicken Sandwiches are a delicious and easy meal that you can whip up in no time using your Instant Pot. The tender, juicy chicken infuses with smoky and tangy barbecue flavors that will tantalize your taste buds.
These sandwiches are perfect for a quick weeknight dinner or for feeding a crowd at a gathering. Just set your Instant Pot, let it work its magic, and you'll have a satisfying meal ready to serve.
Making BBQ Shredded Chicken Sandwiches isn't only simple but also versatile. You can customize the toppings to suit your taste, whether that's adding coleslaw, pickles, or even jalapeños for a spicy kick.
Serve the shredded chicken on your favorite buns, and you'll have a hearty meal that everyone will love. This recipe is sure to become a go-to dish in your meal rotation!
Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 1 cup barbecue sauce (your favorite brand)
- 1/2 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Burger buns for serving
- Optional toppings: coleslaw, pickles, sliced jalapeños
Instructions:
- Start by seasoning the chicken breasts with salt, pepper, garlic powder, and onion powder. Set your Instant Pot to the sauté mode, add olive oil, and brown the chicken for about 2-3 minutes on each side. This step adds extra flavor to the dish.
- Once the chicken is browned, pour in the chicken broth and barbecue sauce. Close the lid of the Instant Pot, ensuring the valve is set to sealing. Cook on high pressure for 15 minutes, then allow for a natural release for about 10 minutes before manually releasing any remaining pressure.
Remove the chicken and shred it using two forks, then mix the shredded chicken back into the sauce.
Extra Tips:
For even more flavor, consider marinating the chicken in barbecue sauce overnight before cooking. You can also experiment by using different types of barbecue sauce to find your favorite flavor combination.
Don't hesitate to adjust the cooking time slightly if you use chicken thighs or larger chicken breasts, ensuring they're fully cooked and tender. Serve with a side of fries or a fresh salad for a complete meal!
Chicken Tortilla Soup
Chicken tortilla soup is a comforting and flavorful dish that's perfect for any occasion. Utilizing the Instant Pot to make this soup not only speeds up the cooking process but also enhances the flavors as the ingredients meld together.
With tender shredded chicken, vibrant veggies, and a touch of spice, this soup is a crowd-pleaser that can be customized to suit your taste. This recipe is simple and quick, making it ideal for busy weeknights or a cozy weekend dinner. You can top your soup with crunchy tortilla strips, fresh avocado, and a squeeze of lime for added freshness.
Once you try this easy Instant Pot chicken tortilla soup, it may just become a staple in your home!
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (14.5 ounces) diced tomatoes
- 4 cups chicken broth
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Tortilla strips, avocado, and lime wedges for serving
Cooking Instructions:
Start by setting your Instant Pot to the "Sauté" mode. Add the olive oil and let it heat up. Once hot, sauté the diced onion and garlic until the onion becomes translucent, about 3-4 minutes.
Next, add the diced red bell pepper and cook for an additional 2 minutes. Stir in the chili powder, cumin, and paprika, allowing the spices to bloom for another minute.
Add the chicken breasts to the pot, followed by the diced tomatoes, chicken broth, black beans, corn, and season with salt and pepper. Secure the lid on the Instant Pot, ensuring the valve is set to "sealing." Cook on high pressure for 10 minutes.
Once the cooking time is complete, perform a quick release of the pressure. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup and stir to combine. Serve hot, garnished with tortilla strips, avocado, and lime wedges.
Extra Tips:
To enhance the flavor of your chicken tortilla soup, consider adding a splash of lime juice before serving or some fresh cilantro.
You can also adjust the level of spice by adding jalapeños or using a spicier salsa. For a creamier texture, stir in some cream cheese or sour cream just before serving. This soup freezes well, so make a double batch for easy meals later on!
Shredded Chicken and Rice Casserole
This dish can easily be customized to fit your family's tastes. You can add different vegetables, swap out the type of cheese, or even adjust the seasonings to create a unique flavor profile.
It's a great way to use up leftover chicken or meal prep for the week ahead, making it a practical choice for any home cook.
Ingredients:
- 2 cups cooked shredded chicken
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Olive oil or cooking spray
Instructions:
1. Start by spraying the bottom of your Instant Pot with olive oil or cooking spray. Add the uncooked rice and pour in the chicken broth. Stir to combine.
Next, add the shredded chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Gently mix everything together.
2. Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 10 minutes. Once done, allow a natural release for 10 minutes before carefully switching the valve to venting to release any remaining steam.
Preheat your oven to 350°F (175°C). Transfer the mixture to a greased casserole dish, sprinkle the shredded cheddar cheese on top, and bake in the oven for 20-25 minutes until the cheese is melted and bubbly.
Extra Tips:
For an extra layer of flavor, consider adding some herbs such as thyme or rosemary or a splash of hot sauce for a bit of heat.
You can also top the casserole with breadcrumbs before baking for a crunchy texture. If you want to make it a one-pot meal, feel free to add in cooked beans or additional veggies to boost the nutritional value.
Enjoy your delicious and hearty casserole!
Buffalo Chicken Pasta
Buffalo Chicken Pasta is a delicious and spicy dish that combines tender shredded chicken with a rich and creamy buffalo sauce, all tossed together with pasta for a comforting meal. This recipe is perfect for busy weeknights or gatherings with friends, as it comes together quickly using your Instant Pot. The bold flavors of buffalo sauce paired with the creaminess of cheese create a delightful explosion of taste that will satisfy your cravings and leave you wanting more.
In addition to its great taste, this dish is also versatile. You can easily customize it by choosing your favorite type of pasta, adding in vegetables like broccoli or bell peppers, or adjusting the heat level to suit your preference. Whether you're a buffalo sauce fan or just looking for a new way to enjoy pasta, this recipe is sure to become a family favorite.
Ingredients:
- 1 pound chicken breasts (boneless, skinless)
- 1 cup buffalo sauce
- 1 cup chicken broth
- 8 ounces pasta (penne or rotini works well)
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped green onions or parsley for garnish (optional)
To prepare the Buffalo Chicken Pasta, start by seasoning the chicken breasts with garlic powder, salt, and pepper. Set your Instant Pot to "Sauté" mode and add the olive oil. Once heated, add the seasoned chicken breasts and sear them for about 2-3 minutes on each side until lightly browned.
Pour in the buffalo sauce and chicken broth, then secure the lid and set the Instant Pot to "Manual" mode for 10 minutes. When the cooking time is complete, allow for a natural release for 5 minutes before performing a quick release to release any remaining pressure.
Once the chicken is cooked, remove it from the pot and shred it using two forks. Add the uncooked pasta to the pot, stir to combine, and then close the lid again. Set to "Manual" mode for another 4 minutes. After the pasta has finished cooking, perform a quick release.
Stir in the shredded cheddar cheese and cream cheese until melted and creamy. Finally, return the shredded chicken to the pot and mix well to combine all the ingredients.
For extra tips, feel free to adjust the amount of buffalo sauce based on your heat tolerance. If you prefer a milder dish, you can mix the buffalo sauce with some ranch dressing or use a mild buffalo sauce.
Additionally, for added texture and flavor, consider topping your pasta with crumbled blue cheese or adding some diced celery for crunch. Enjoy your Buffalo Chicken Pasta!
Chicken Salad With Grapes and Pecans
Chicken salad with grapes and pecans is a delightful and revitalizing dish that's perfect for lunch or a light dinner. The combination of shredded chicken, sweet grapes, and crunchy pecans creates a harmonious blend of flavors and textures that are sure to please your palate. Not only is this dish easy to prepare, but it's also a great way to use leftover chicken from your Instant Pot, making it both convenient and delicious.
The creamy dressing ties everything together, adding a rich and tangy element to the salad. Serve it on a bed of greens, in a sandwich, or as a filling for lettuce wraps for a versatile meal option. This chicken salad isn't only satisfying but also packed with protein, making it a healthy choice for any time of the day.
Ingredients:
- 2 cups shredded chicken (cooked)
- 1 cup green grapes, halved
- 1/2 cup pecans, chopped
- 1/2 cup plain Greek yogurt or mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: 1/4 cup diced celery for extra crunch
To start, combine the shredded chicken, halved grapes, and chopped pecans in a large mixing bowl. In a separate small bowl, whisk together the Greek yogurt (or mayonnaise), Dijon mustard, honey, lemon juice, salt, and pepper until smooth.
Pour the dressing over the chicken mixture and stir gently to combine all ingredients thoroughly, ensuring that the chicken is well-coated. For added texture, you can mix in diced celery if desired.
Once combined, chill the chicken salad in the refrigerator for at least 30 minutes to allow the flavors to meld together. Serve on a bed of mixed greens, in a sandwich, or in lettuce wraps for a fresh and healthy meal.
Extra Tips: Make sure to taste the salad before serving and adjust the seasoning as needed. If you prefer a sweeter salad, feel free to add more honey or even a handful of dried cranberries or raisins for an extra burst of flavor.
This chicken salad can be stored in an airtight container in the refrigerator for up to three days, making it a great option for meal prep!
Mexican Chicken Bowl
If you're looking for a quick and delicious meal, the Instant Pot Mexican Chicken Bowl is the perfect solution. This flavorful dish combines tender shredded chicken with a variety of toppings, making it a versatile choice for lunch or dinner. The best part? It only takes a fraction of the time compared to traditional cooking methods, so you can enjoy a homemade meal even on your busiest days.
This recipe isn't only easy to prepare but also customizable. You can adjust the ingredients and toppings to suit your taste preferences or dietary needs. Whether you prefer a spicy kick or a milder flavor, this Mexican Chicken Bowl is sure to satisfy your cravings.
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup diced tomatoes (canned or fresh)
- 1 packet taco seasoning
- 1 cup cooked rice (white, brown, or cauliflower)
- 1 avocado, sliced
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Cooking Instructions:
Begin by placing the boneless, skinless chicken breasts in the Instant Pot. Pour in the chicken broth and sprinkle the taco seasoning over the top. Close the lid and set the pressure valve to sealing. Cook on high pressure for 10 minutes.
Once the cooking time is up, allow for a natural pressure release for about 5 minutes, then carefully perform a quick release to let out any remaining steam. Remove the chicken and shred it using two forks.
Next, return the shredded chicken to the pot and stir in the black beans, corn, and diced tomatoes. Mix everything well and let it heat for a few minutes on the sauté setting.
To assemble your Mexican Chicken Bowl, start with a base of cooked rice, top it with the shredded chicken mixture, and finish with your favorite toppings like avocado slices, shredded cheese, and fresh cilantro. Serve with lime wedges on the side for an extra zing.
Extra Tips:
For added flavor, consider marinating the chicken in lime juice and garlic before cooking. You can also switch up the toppings by adding sour cream, jalapeños, or salsa for a personalized touch.
If you have leftovers, this dish keeps well in the refrigerator and can be easily reheated for a quick meal. Enjoy your delicious Mexican Chicken Bowl!
Shredded Chicken Quesadillas
Shredded chicken quesadillas are a delicious and easy way to enjoy a flavorful meal using your Instant Pot. With tender, juicy chicken enveloped in gooey cheese and crispy tortillas, these quesadillas are perfect for a quick lunch, dinner, or even a party snack. The best part is that they come together in no time, allowing you to savor every bite without the fuss.
Using your Instant Pot to prepare the shredded chicken not only saves time but also infuses the meat with incredible flavor. You can customize your quesadillas with your favorite ingredients, such as various cheeses, vegetables, or spices, making them versatile for any palate. Gather your ingredients and get ready to whip up this satisfying dish!
Ingredients:
- 2 cups shredded cooked chicken
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 4 large flour or corn tortillas
- 1 cup bell peppers, sliced (optional)
- 1 small onion, diced (optional)
- 1 teaspoon taco seasoning (optional)
- Cooking spray or oil for frying
- Salsa or sour cream for serving (optional)
To prepare the quesadillas, start by heating your Instant Pot on the sauté setting. If you're adding onions and peppers, sauté them in a bit of oil until they're tender. Once the vegetables are done, add the shredded chicken and taco seasoning, mixing well to combine. Allow the mixture to heat through for a few minutes.
Then, remove the chicken mixture from the pot and set aside.
Next, heat a skillet over medium heat and lightly grease it with cooking spray or oil. Place one tortilla in the skillet and sprinkle half of the shredded cheese on one half of the tortilla. Add a generous amount of the chicken mixture on top of the cheese, followed by the remaining cheese.
Fold the tortilla in half and cook for 2-3 minutes on each side until golden brown and the cheese is melted. Repeat this process with the remaining tortillas. Cut the quesadillas into wedges and serve with salsa or sour cream.
Extra Tips: For an extra layer of flavor, consider marinating your chicken in a mix of lime juice, garlic, and spices before cooking it in the Instant Pot. Additionally, feel free to experiment with different fillings such as black beans, corn, or avocado.
Cooking the quesadillas in a cast-iron skillet can give them an amazing crispy texture. Enjoy your shredded chicken quesadillas hot, as they taste best straight from the skillet!
Chicken and Vegetable Stir-Fry
Chicken and Vegetable Stir-Fry is a quick and healthy meal that can be prepared in your Instant Pot. This dish is perfect for busy weeknights when you want something nutritious but don't have a lot of time to cook.
Using shredded chicken adds a tender texture that pairs beautifully with an array of colorful vegetables, making it not only delicious but also visually appealing.
The best part about this stir-fry is its versatility. You can customize it with your favorite vegetables and sauces to suit your taste preferences. Whether you're looking for a light meal or a satisfying dinner, this recipe will provide a delightful balance of protein and fiber while keeping your cooking time to a minimum.
Ingredients:
- 2 cups shredded chicken (cooked)
- 2 cups mixed vegetables (broccoli, bell peppers, snap peas, carrots)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon cornstarch (optional, for thickening sauce)
- Salt and pepper to taste
- Cooked rice or noodles for serving
Cooking Instructions:
- Set your Instant Pot to the sauté function. Add sesame oil and let it heat up. Once hot, add the minced garlic and ginger, stirring until fragrant (about 30 seconds).
- Add the mixed vegetables to the pot and sauté for 3-4 minutes until they become slightly tender. Then, stir in the shredded chicken, soy sauce, salt, and pepper. If you want a thicker sauce, mix the cornstarch with a little water and stir it in at this stage.
- Close the lid of the Instant Pot and set it to pressure cook on high for 2 minutes. Once the time is up, perform a quick release of the pressure. Open the lid carefully and give everything a good stir before serving it over cooked rice or noodles.
Extra Tips:
For a spicier kick, consider adding some red pepper flakes or a splash of sriracha to the sauce.
Additionally, feel free to experiment with other vegetables such as zucchini or bell peppers, and adjust the soy sauce according to your taste for a saltier or milder flavor.
This recipe is also great for meal prepping, as it stores well in the refrigerator for several days and can easily be reheated for a quick lunch or dinner.
Frequently Asked Questions
Can I Freeze Leftover Shredded Chicken for Later Use?
Think of your shredded chicken as treasure. You can freeze it for later use, keeping it safe and sound in an airtight container. Just remember to label it, so you don't forget what's inside!
What Type of Chicken Is Best for Shredding?
When it comes to shredding chicken, boneless, skinless chicken breasts or thighs work best. They cook evenly, retain moisture, and shred easily, making your meal prep quick and hassle-free. You'll love the results!
How Long Does It Take to Cook Chicken in an Instant Pot?
It usually takes about 10-15 minutes to cook chicken in an Instant Pot, depending on the cut and size. Don't forget to add some liquid for best results, and let it naturally release steam afterward!
Can I Use Frozen Chicken for These Recipes?
Yes, you can use frozen chicken for these recipes! Just remember to adjust the cooking time, as frozen chicken requires a bit longer to cook thoroughly in the Instant Pot. Enjoy your delicious meal!
What Seasonings Enhance the Flavor of Shredded Chicken?
To enhance the flavor of shredded chicken, you can use garlic powder, onion powder, paprika, cumin, or a blend of Italian herbs. Don't forget to add salt and pepper for that extra kick!
