Instant Pot Italian Style Shredded Chicken

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.

Good

% Daily Values based on a 2,000 calorie diet

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.

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.

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.

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.

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.