Makes 6 servings
Serving size: ½ cup
Cook time: 30 minutes
Prep time: 3 minutes
Per serving: calories 142; fat 3 g; saturated fat 1 g; fiber 0 g; protein 29 g; carbohydrates 0 g; sugar 0 g
Shredded chicken in a flash! Need I say more? I add green chilies to give it an extra bit of flavor, but don’t worry, it won’t be too spicy. You can also add lemon juice and/or a chopped onion, or use vegetable or chicken broth in place of the water. It’s versatile and easy.
Try this in the Chicken Salad Pitas and the Chicken Club Wraps.
3 boneless, skinless chicken breasts
2 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons canned diced green chilies
1 cup water
1. In the Instant Pot, combine the chicken, garlic, salt, pepper, chilies, and water. Cover and cook on high pressure for 20 minutes.
2. Quick-release the pressure. Transfer the chicken to a plate and shred it to use as desired, adding ¼ cup of the cooking liquid to the chicken to keep it moist.