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Sprint Shredded Spicy Chicken, Instant Pot (IP) Recipe


Shredded chicken is a good stand-by recipe for lots of possibilities. Use for soups, stews, wraps, tacos or a great addition to a simple salad. For a neutral flavor, omit spices and use vegetable broth or stock in place of water. Make a veggie grain bowl with some brown rice, cilantro, salsa, lime, black beans, etc. Try switching up spices and add some hot sauce.

Ingredients

1 to 1 ½ pounds of chicken breasts, it’s easier to cut if partially frozen, IP cooking time is about the same, cut into 2” strips for even cooking ¾ cup water 2-3 cloves garlic, fresh minced/grated 1 T Chili Powder 1 t Ground Cumin 1 t Dried Oregano 1 t sea salt ½ t black pepper

Directions

Combine all ingredients, except chicken, in the IP, and stir to mix. Add chicken strips to IP and swirl to coat chicken. Mixture will not fully cover chicken. Close the IP, set pressure valve to seal, and set the pressure to medium. Cook/set for 7 minutes, rest 5 minutes then quick release valve. Remove liner from IP and shred chicken using a hand mixer to shred. If storing leftovers, just leave liquid with chicken to keep juicy, use tongs to drain when serving.

Done, Done. Enjoy.


DISCLAIMER: James Thompson is a sports nutritionist with over 25 year of hands-on practical experience.  He is not a registered nutritionist or a dietitian.  THIS INFORMATION AND ALL RECOMMENDATIONS MADE ARE NOT INTENDED TO BE A SUBSTITUTE FOR PROFESSIONAL MEDICAL ADVICE OR DESIGNED TO SERVE AS A DIAGNOSIS, TREATMENT OR PREVENTION OF ANY ILLNESS OR DISEASE. ALWAYS SEEK THE ADVICE OF YOUR PHYSICIAN OR OTHER QUALIFIED MEDICAL, HEALTH CARE PROVIDER BEFORE YOU START ANY NUTRITION OR EXERCISE PROGRAM. BY BEGINNING THIS OR ANY OTHER PROGRAM, YOU AGREE THAT YOU HAVE HAD CLEARANCE FROM YOUR MEDICAL PROFESSIONAL TO DO SO.