So I just got an Instant Pot for my birthday. I know, kinda late to be jumping on the bandwagon. But as I’m getting back on the path to healthy eating I’m starting to cook more at home and change up what I eat and this seemed like the perfect tool.
I’ve been watching a bunch of videos, reading blog posts and even joined a couple of Instant Pot Facebook groups. I was getting inspired and excited to try something new. I didn’t want to do the basic beginner boil eggs recipe and since I don’t eat rice that was out too. But I was inspired by a few shredded chicken recipes I saw so I thought I’d give that a try.
I used 1lb of frozen chicken tenders, 1 can of Rotell tomatoes & green chilies, some cumin, garlic, cayenne pepper, pink Himalayan salt and fresh ground pepper. I made sure the tomatoes & chilies covered the bottom of the pot. The can had some added liquid so I tried it w/o adding any additional water and it was a success.
I cooked it on high pressure for 10 minutes then did a natural pressure release for 8 minutes. I opened the Instant Pot and used a quick read thermometer to make sure the chicken was cooked all the way through then I shredded it. It’s going to be perfect for tacos, taco salad or my take on a Chipotle rice bowls (using cauliflower rice) this week.
Here’s the recipe
- 1 Pound frozen chicken
- 1 Can Ro-Tel diced tomatoes & green chilies
- 1 Tbs Cumin
- 1 Tsp Cayenne pepper
- 1/2 Tsp Garlic
- 1 Tsp Salt of choice
- 1/2 Tsp Fresh ground pepper
- Get out your Instant Pot (this can also be made in a crock-pot)
- Dump the can of Ro-Tel in the bottom of the inner pot
- Add the frozen chicken
- Season to taste
- Turn your Instant Pot on to Pressure Cook or Manual (depending on the model)
- Set the time to 15 minutes on high
- Allow for a 5-10 minute natural pressure release
This can be made in a crockpot or slow cookers as well. Just defrost the chicken first then add all the ingredients. Cook on low for 4-6 hrs. If you are making a larger batch, adjust your cook time accordingly.