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I’ve made lots of shredded chicken by roasting a chicken in the oven! Of course, once I got my Instant pot, I wanted to see it if was as easy everyone else claimed it to be. They weren’t wrong, but what I did notice is that my chicken didn’t have much flavor! I missed the taste of a Sunday roasted chicken shredded up to be put into casseroles or soups! There seemed to be something missing, so I was determined to recreate that flavor in my Instant Pot!
Life Is Busy
I can’t even being to tell you how busy life has been recently! Between 2-3 nights of basketball each week, 1-2 meetings a week, I’ve barely had time to do the regular chores (laundry and meals) in my house! Thankfully, last fall when I was having back problems, T and I decided that we would hire a cleaning lady! She comes 1 hour every other week and it’s the most glorious thing! She cleans both bathrooms, cleans the kitchen floor, and whatever odd and end jobs I ask when she has time! It has been a game changer for me! I used to spend my weekends cleaning, laundering, and then meal prepping leaving no time to relax. I was going back to work on Monday stressed and almost more exhausted than I was during the week! Not to mention, she will put away my clean dishes from the dishwasher, and folds my bathroom towels like those in a hotel! (It’s the little things in life, right?!)
Roasted Chicken
Like I said before, there is something about the taste of roasted chicken when it’s shredded and put into soups and casseroles. I love the ease of using my Instant pot to make shredded chicken, but not the taste! So, I was determined to achieve both! Here’s how I did it!
- 1 bag boneless skinless frozen chicken breasts
- 1/2 onion, cut into large pieces
- 1-2 cups mini carrots
- 1 cup chicken broth
- salt
- pepper
- ground sage
- In the bottom of your Instant Pot, place your trivet.
- Dump in the entire bag of chicken, still frozen.
- Pour the 1 cup of chicken broth over the chicken breasts
- Add the onion and carrots
- Salt and pepper the entire pot liberally and sprinkle with ground sage
- Place the lid on the Instant Pot, set the toggle to seal and cook on manual for 25 minutes with a natural release
- Remove the chicken and shred.
Cooks Notes:
- In reality, you can use as many onions and carrots as you want!
- Reserve the carrots, onions, and leftover broth to be used in your chicken noodle soup next time!
- Yup, you really can cook the entire bag of chicken at once!
- I don’t care how tender the chicken in, I can’t shred it with two forks. So, if you also have this problem, go get yourself one of these! I know it’s called a Salad Chopper, but it also shreds pork, chicken, and any other kind of meat so easily!
- Package up your shredded chicken in Tupperware containers (or baggies) and put them in the freezer, mark on them exactly how much is in each container, so it’s easy to figure in a recipe later! I packaged mine up in 1.5 cup servings
Well, that’s it, nothing special, but definitely much more yummy than plain shredded chicken! Plus, I can do a whole bag at a time and have lots of shredded chicken in my freezer for the future! Score! Let me know what you think if you give it a try!
If you need an Instant Pot, I highly recommend this one, which is very similar to the one we have! (Click on the picture to buy!)
I look forward to trying your recipe soon! I made a whole chicken the other night in my Instant Pot and the chicken was nice and tender but definitely needed more flavor so I understand.
I can’t wait to hear what you think!