Having cooked protein in your fridge or freezer is key to making sure you’re eating enough protein every day. I’ve shredded chicken in many ways, but I find that this Instant Pot and electric mixer method gives me the best results every time. Freeze half for next week and store the rest in the fridge to add to soups, bowls, salads, sandwiches, etc…
Ingredient highlight
Chicken! Chicken is a great way to get in high quality protein that’s also packed with selenium, choline, niacin (Vitamin B3), and vitamin B6, and B12.
Servings 6 -8 cups
Prep Time 5 minutes 
Cook Time 25 minutes Ingredients
- 2-3 pounds boneless skinless chicken breasts and/or thighs
- 1 cup water
- 1 teaspoon kosher salt
- Optional add-ins: ~ 1 tbsp soy sauce, bay leaves, garlic cloves
Instructions
- In a 6-qt Instant Pot, add the chicken, water, salt, and optional add-ins (if using).
- Close the lid, set the vent to “sealing”, and pressure cook on high for 9 minutes. Once the 9 minutes is up, let it naturally release for 5 minutes, then manually release the remaining pressure.
- (To cook from frozen, make sure the chicken isn’t stuck together and pressure cook on high for 12 minutes, then immediately release the pressure.)
- Remove the lid and transfer the chicken to your cutting board to rest for 5 minutes.
- You can shred it up with two forks on your cutting board or use my easy shredding method described below.
- Pour the liquid in the pot into a jar (you can use this like you would chicken broth in a soup, etc…). Pour about ¼ of that liquid back into the pot (this will just help moisten the chicken a bit). Transfer the chicken back to the pot and use an electric mixer to shred it up, starting at a low speed.
Stovetop instructions:
- In a large pot, add chicken and enough water to just cover the chicken. Add salt and any other add-ins. Cover, then bring to a boil over high heat. When it starts to boil, reduce the heat to low and simmer gently for 8-15 minutes or until the chicken is cooked through, depending on the size of the chicken (try not to overcook, the internal temperature should be 165F).
Items you can prep ahead (optional)
- Make it!
Substitutions:
- X
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Leftovers + Repurposing:
- When warming up leftover chicken in the microwave, it helps a lot to cover it with a wet paper towel to keep it from drying out.
- Use leftovers in quesadillas, tacos, bowls, or anything else your heart desires.
