Instant Pot Shredded Chicken Recipe
- cook TIME 35 mins
- prep TIME 5 mins
- total TIME 40 mins
Ingredients (18)
- 24 oz skinless boneless chicken breast
- 8 6-inch corn tortillas
- 6 oz avocado sliced
- 2 oz romaine roughly chopped
- 4 oz cherry tomatoes halved
- 1/2 cup tomatoes finely chopped
- 0.5 oz feta cheese
- 2 tbsp olive oil divided
- 1/2 cup unsalted chicken broth
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp lime juice
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 2 tsp traditional Dijon mustard
- 2 tbsp cilantro roughly chopped
INSTRUCTIONS
Place 24 oz skinless boneless chicken breast in a large bowl. Add 1/2 tsp salt, 1/4 tsp ground black pepper, 1 tsp lime juice, 1/4 tsp cumin, 1/4 tsp chili powder, 1/4 tsp garlic powder, 1/4 tsp paprika, 2 tsp traditional Dijon mustard, and 1 tbsp olive oil. Rub the meat to season thoroughly.
Select the “Sauté” mode and add in the remaining oil. Wait for the oil to get hot, then add the chicken. Cook each side for 3 and a half minutes (7 in total).
Add 1/2 cup chopped tomatoes and stir for about 1 minute. Add 1/2 cup unsalted chicken broth, seal the lid, turn the steam handle to “sealed”, select the “steam” mode, and set the timer to 10 minutes. Meanwhile, bake the tortillas in your oven at 375°F for 3 minutes. Cut the vegetables and crumble the feta if you haven’t.
Place a cloth on top of the valve to prevent hot air from getting everywhere. Release the pressure by turning the steam handle to “venting”. Shred the chicken using two forks.
Select the “Sauté” mode again and cook for about 15 minutes or until all of the liquid evaporates. Stir continually to avoid food getting stuck to the bottom.
Assemble tortillas with romaine, avocado, cherry tomatoes, shredded chicken, sprinkle cilantro and feta cheese. Enjoy.(Use more vegetables than the called-for amounts, if desired.)
