Instant Pot Shredded Chicken
An easy weekend food prep meal to help with lunches all week. It's also a family favorite for taco night!
Instructions
- place rack in the bottom of the instant pot and add 1-2 cups water
- Rinse pastured chicken and place in pot. Brush with ghee, duck or chicken fat, or refined coconut oil. Alternatively you can use a pack of chicken breasts and thighs.
- Season with pink salt and herbs. I like to use thyme, oregano or rosemary.
- Cook the chicken for 6 minutes per pound and allow a 15-minute natural pressure release. Releasing the pressure gradually will ensure your chicken is fully cooked through and rested for the juiciest chicken. It also prevents foam from shooting out of the valve. If the chicken is frozen, set the poultry timer for 10 minutes per pound.
- Make sure your chicken fits your instant pot size. A 6 quart instant pot fits up to a 5 lb chicken. An 8 qt pressure cooker is better for the larger sized chickens.
- Press Poultry, set the time, seal the lid and let it be!
- When the pressure has released after cooking, remove the chicken. From here you can either roast in a cast iron pan in the oven to crisp the skin or remove it, remove the meat from the bones and shred the chicken with two forks.
- Save the drippings for broth or gravy and keep the carcass for bone broth.
- Serve with lettuce boats, or alongside a spread for taco night!