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.
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
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.