Instant Pot Shrededd Chicken
Why do we love this recipe so much? It’s fast, versatile, and perfect for any season. On cold winter evenings, it’s the hearty dinner you need to warm up. In summer, pair it with a light salad for a meal that’s filling without being heavy. Plus, it’s a one-pot wonder, meaning less cleanup and more time for the things that matter most.
Equipment
- Instant Pot or any pressure cooker
- Tongs (for flipping the chicken)
- Small mixing bowl (for the cornstarch slurry)
- Measuring cups and spoons
- Cutting Board and Knife (for prepping the garlic and garnishes)
- Silicone or wooden spoon (for stirring the sauce)
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts (about 1.5 lbs)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika optional for extra flavor
For the Sauce:
- 1 cup chicken broth
- ¼ cup soy sauce or tamari for gluten-free
- 2 tablespoons honey optional for a touch of sweetness
- 1 teaspoon cornstarch mixed with 2 teaspoons water for thickening
- 3 cloves garlic minced
- Juice of ½ a lemon
Optional Garnishes:
- Chopped fresh parsley
- Lemon wedges
Instructions
Season the Chicken:
- In a small bowl, mix the salt, black pepper, paprika, garlic powder, onion powder, thyme, and smoked paprika.
- Rub the seasoning mixture evenly over the chicken breasts.
Sear the Chicken:
- Set your Instant Pot to the “Sauté” mode and add olive oil.
- Once hot, place the chicken breasts in the pot and sear for 2-3 minutes on each side until golden brown.
- Remove the chicken and set it aside.
Prepare the Sauce:
- Add minced garlic to the pot and sauté for 30 seconds until fragrant.
- Pour in the chicken broth, soy sauce, honey, and lemon juice, scraping the bottom of the pot to deglaze it and release any browned bits.
Pressure Cook:
- Return the chicken breasts to the pot, ensuring they are submerged in the liquid.
- Secure the Instant Pot lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” mode for 8 minutes.
Natural Release:
- Allow the pressure to release naturally for 5 minutes, then carefully switch the valve to “Venting” to release any remaining pressure.
- Remove the lid.
Thicken the Sauce:
- Set the Instant Pot back to “Sauté” mode.
- Stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water) and cook for 2-3 minutes until the sauce thickens.
Serve and Garnish:
- Transfer the chicken to a serving plate, spoon the thickened sauce over the top, and garnish with chopped parsley and lemon wedges.
- Serve hot with your favorite sides.
Notes
Nutritional Value Per Serving
Calories: 290 kcal/ Protein: 36g/ Carbohydrates: 6g/ Fat: 14g/ Cholesterol: 70mg/ Sodium: 830mg/ Fiber: 1g/ Sugar: 3g
Did you make this recipe? Leave a comment and rating!
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.