Instant Pot Shredded Chicken
This bulk Instant Pot Shredded Chicken recipe is easy and such a time and budget-save! This recipe will yield 12 cups of juicy shredded chicken that will help with dinner prep.
Servings: 24 people
- 5 pounds frozen boneless skinless chicken breasts
- ¼ cup white vinegar
- ¼ cup olive oil
- 1 Tablespoon granulated sugar
- 1 ½ teaspoons salt
- 1 ½ teaspoons ground black pepper
Place the frozen chicken into the instant pot.
Pour the white vinegar and olive oil over the chicken.
Sprinkle the salt, pepper, and sugar over the chicken.
Close and seal the Instant Pot and cook on HIGH pressure for 25 minutes.
Once done, let the Instant pot natural release for 10 minutes, and then manually release the remaining steam and pressure.
Shred the chicken into bite-sized pieces. If you're freezing the chicken, let it cool to room temperature before bagging it and freezing.
Calories: 130kcal | Carbohydrates: 1g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 60mg | Sodium: 255mg | Potassium: 351mg | Fiber: 1g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg