Instant Pot Mexican Shredded Chicken

• 分量: 4 servings
• 調理時間: 5 minutes
• 総時間: 35 minutes

材料

2 pounds boneless skinless chicken breasts

1 cup low sodium chicken broth

1 tablespoon dark chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

1/2 teaspoon Kosher salt

1/2 teaspoon fresh ground black pepper

手順

Pour chicken broth into the instant pot and place the chicken breasts side by side into the broth. Mix seasonings together in a small bowl and then evenly sprinkle over the top of the chicken.

Place the lid onto the pressure cooker and lock into place. Turn on instant pot, select "Pressure Cook" setting, set to "high pressure" for 10 minutes, and start. Allow to come to pressure, depending on how much chicken is inside, can take 8-10 minutes. After it has come to pressure it will cook for 10 minutes.

Once the timer has expired and the chicken has finished cooking, do not touch it. Allow the pressure to release naturally. This should take about 10-12 minutes. Once the float valve is all the way down, signaling the pressure has released, carefully open the instant pot.

You can shred the chicken inside of the pot, but the sides will be very hot. I opt to use tongs to remove the chicken breast and place onto a cutting board to shred with two forks. Once you have shredded the chicken, I add it back into the pot, and mix it all up with the delicious juices.

Use the chicken in your favorite Mexican dish or for meal prep!

栄養

• カロリー: 279 kcal
• 脂肪総量: 7 g
• 飽和脂肪: 1 g
• 不飽和脂肪: 3 g
• トランス脂肪: 0.03 g
• コレステロール: 145 mg
• ナトリウム: 606 mg
• 炭水化物総量: 3 g
• 食物繊維: 1 g
• 糖質総量: 0.3 g
• タンパク質: 50 g