![](https://i0.wp.com/box2322.temp.domains/~ictorjw0/wp-content/uploads/2021/10/Photo-with-Green-Border-Recipe-Pinterest-Graphic-1-683x1024.jpg?resize=528%2C792)
Chicken can sometimes be tricky for home cooks. Sometimes it is difficult to find a happy medium between raw chicken and overcooked dry chicken. An Instant Pot can take the guess work out of the equation. I bought my Instant Pot from my cousin and I use it ALL THE TIME now! I am still new to the Instant Pot game but I am super excited to show you what I’ve been learning as I learn it. That way you can follow along and not need to troubleshoot! I mostly make rice in it so this is me branching out!
Do you have an Instant Pot at home? This is a perfect weekly meal prep recipe!
My shredded chicken recipe is quick, flavorful and versatile. You can add some steps for extra flavor or just throw it all in a pot. Surprisingly, I was able to use this shredded chicken as a base for quesadillas, tacos, tostadas and sandwiches throughout the week!
This Recipe is:
- Dairy Free
- Gluten Free
- Keto Friendly
- Paleo Friendly
- and it’s Low Carb!
Take a look at the photo library below. This accompanies the recipe and is a great visual guide of what we’re looking to achieve in this recipe. Please note that some of the knife cuts and processes can be difficult for beginners. That’s okay! If your cuts are a little thick, your dice is a little large, or your mince isn’t perfect the recipe will still turn out delicious!
Shredded Chicken Thighs
A Hispanic Instant Pot Chicken Recipe
Shredded Chicken Thighs
Equipment
- Instant Pot
- Chef's Knife
- Cutting Board
- Can Opener
- Tongs
- Mocajete or Spice Grinder if using whole spices
- Gloves to handle Chicken
- Large Bowl or Plate
Ingredients
- 10 each Skinless Chicken Thighs
- 1/2 each Onion Julienned
- 2 each Roma Tomatoes Diced
- 4 cloves Garlic Minced
- 1 each Lime (if small use two)
- 2 tbsp Ground Black Pepper
- 2 tbsp Ground Cumin
- 1 tbsp Red Chili Flake
- 6 ounces Tomato Paste
- 1 Cup Chicken Stock
- 1/2 Cup Canola Oil
- Salt to taste
Instructions
Gather Ingredients
- Assemble ingredients and equipment
- Set up a Cutting Board
- Julienne Onion
- Dice Tomatoes
- Mince Garlic
- Juice Lime(s)
- Grind Spices if applicable
- Turn on Instant Pot on Saute, Add Canola Oil
- Put on gloves and lightly salt both sides of each Chicken Breast (set aside)
Optional – Sear Chicken
- Once the oil is heated, place the thighs face down using tongs
- Once one side is lightly browned, remove and set aside.
- Repeat for all ten thighs
- Add onions and spices to the oil simmer for a minute or so
- Add Lime juice
- Add Tomatoes
- Add Tomato Paste and Chicken Stock
- Add Chicken Thighs and stir to coat chicken
Pressure Cooking
- Pressure Cook on High for 10 Minutes
- Release the pressure using the release valve (Careful: the steam will be hot!)
- Remove the Chicken thighs
- Shred in a bowl using two forks
Optional – Reduce Liquid
- Turn the Saute function back on and reduce by half
- Reincorporate the shredded chicken into the sauce
Serve Hot!
- I saved mine in the fridge and reheated as needed throughout the week!
Notes
![](https://i0.wp.com/box2322.temp.domains/~ictorjw0/wp-content/uploads/2021/10/IMG_0907.jpg?resize=1%2C1)