Instant Pot Shredded Chicken
Spice up your lunch routine with this delicious and easy Chinese style Instant Pot shredded chicken. Packed with protein and flavor, it is the perfect healthy meal option.To make the dish gluten-free, use a gluten free oyster sauce and use tamari to replace soy sauce.
Servings: 4 to 6
Ingredients
- 1/4 cup oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 2 cloves garlic , grated
- 1/4 teaspoon ground black pepper
- 2 lbs (900g) skinless boneless chicken breasts (or thighs)
- Chopped green onion for garnish (Optional)
Instructions
- Add the oyster sauce, soy sauce, rice vinegar, ginger, garlic, and ground black pepper into your Instant Pot. Stir to mix well.
- Add the chicken and toss it well. Then spread out the chicken with minimal overlap.
- Close the lid and seal the valve. Press the “manual” button, set the pressure to "high", and set the timer to 10 minutes.
- Once the cooking is done, let it natural release for 5 minutes, then use fast release. Once the pressure has released, you will hear a small click. Open the lid and let cool for a few minutes. Use two forks to shred the chicken.
- How to serve: Now you can serve the chicken while it’s hot. Toss it with the sauce then serve it over steamed rice or noodles as a main dish. You can also use the shredded chicken (with or without the sauce) as a salad topping, for making wraps, or in quesadillas. You can also use it in recipes such as Bang Bang Chicken, Cold Chicken Noodles, and Korean Noodle Soup.
- How to store: Store the chicken in a sealed container and refrigerate for up to 3 days or freeze for up to 3 months.
Nutrition
Serving: 1serving, Calories: 241kcal, Carbohydrates: 1.3g, Protein: 34.2g, Fat: 8.7g, Saturated Fat: 2.4g, Cholesterol: 104mg, Sodium: 475mg, Potassium: 306mg, Fiber: 0.1g, Sugar: 0.1g, Calcium: 22mg, Iron: 2mg