Instant Pot Italian Style Shredded Chicken

Name: Instant Pot Italian Style Shredded Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European, Mediterranean
Ingredients: 8 boneless skinless chicken thighs; 4 minced garlic cloves; 1 whole lemon, sliced; 1 sprig fresh rosemary; 1 sprig fresh basil; 2 cups baby spinach, stems removed; 12 oz canned artichoke hearts, in water; 1 cup olive oil; 1 tsp white wine vinegar; 2.5 cups chicken broth; 1/4 cup fresh-squeezed lemon juice; 1 tsp dried oregano; 1 whole bay leaf; 1 tsp cracked black pepper; 1 tsp onion powder; 1/2 tsp ground allspice; 1/2 tsp dried parsley; 1/2 tsp smoked paprika; 1/2 tsp white sugar

5 steps

Prep:10minCook:20min

Another versatile shredded chicken recipe, since shredded is one of the only ways I'll eat chicken. You will need a trivet. It's best if you use Meyer lemons, but you might be able to substitute another sweet lemon variety or add extra sugar to reduce the bitterness. This recipe makes a ton of food, so it's not too hard to divide and it's great for large parties or leftovers. You can add it to soups, pastas, salads, etc.

Updated at: Thu, 17 Aug 2023 04:01:42 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories818.5 kcal (41%)

Total Fat66.5 g (95%)

Carbs9.7 g (4%)

Sugars2.6 g (3%)

Protein45.2 g (90%)

Sodium1090.9 mg (55%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

First, place the trivet in the pot. Add your olive oil, and try to sprinkle it over the trivet so that it does not stick to the chicken.

olive oil1 cup

Step 2

Add your chicken thighs, and then add the dry ingredients. Add the wet ingredients on top, and then stir or toss to coat.

boneless skinless chicken thighs8

garlic cloves4

whole lemon1

fresh rosemary1 sprig

fresh basil1 sprig

baby spinach2 cups

canned artichoke hearts12 oz

olive oil1 cup

white wine vinegar1 tsp

fresh-squeezed lemon juice¼ cup

dried oregano1 tsp

cracked black pepper1 tsp

onion powder1 tsp

ground allspice½ tsp

dried parsley½ tsp

smoked paprika½ tsp

white sugar½ tsp

Step 3

Pressure cook for 10 minutes, then allow a natural release for another 10 minutes; do not open the steam release for at least 10 minutes after it is done cooking.

Pressure CookerMeat / Stew

Step 4

Use tongs and a fork to remove the large and unwanted ingredients (lemon peel, bay leaf, basil, rosemary) and to shred the chicken. Mix the chicken with the pot mixture until thoroughly blended.

Tongs

Fork

Reheat the Meat

Step 5

It's important to me to be able to easily reheat this, since it makes so much and uses a lot of ingredients. Remove the amount of chicken you plan to use and transfer to a large, non-stick pan and sauté until the chicken is a golden brown. You can use a strainer or grease guard to drain any excess liquid.