Instant Pot Shredded Chicken Thighs

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, while bouillon cubes are a cost-effective alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is typically cheaper.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is gluten-free, while flour is a more economical thickening option.

Put 4 pounds of boneless skinless chicken thighs in the Instant Pot.

Season the chicken thighs with salt and black pepper.

Add at least 1 cup of chicken broth to the pot.

Make sure the Instant Pot lid is on and the valve is set to sealing.

Press the pressure cook button and set the time to 15 minutes.

Once the cooking time is up, release the pressure by moving the valve from sealing to venting.

Remove the lid from the Instant Pot.

Take the chicken out of the pot for shredding.

Use an electric mixer on low, then medium to shred the chicken quickly, or use a stand mixer with the paddle attachment.

Store shredded chicken in the fridge with the juices for 3-4 days or freeze for up to 3 months.

Cooking Techniques

Equipment Needed

Spice Level: