Southwest Shredded Chicken
A delicious and versatile chicken recipe ideal for meal prep, offering endless options to enjoy throughout the week — from tacos and rice bowls to adding protein to your favorite salad.
Servings 6 servings
Equipment
- Instant Pot
Ingredients
- 4 Chicken Breasts
- 1 tbsp Olive Oil
- 1 cup Italian Dressing (I use Olive Garden Italian Dressing)
- 2 tsp Minced Garlic
- 3 tbsp Dry Ranch Dressing Mix
- 2 tbsp Chili Powder DIVIDED
- 2 tbsp Ground Cumin DIVIDED
- 1/2 cup Chicken Broth, more if needed to cover chicken
Instructions
- Add olive oil to Instant Pot and turn on Sauté Mode
- Place chicken in the Instant Pot and brown on both sides, about 3 - 4 minutes per side
- Add 1 tbsp Chili Powder, 1 tbsp Ground Cumin, and remaining ingredients
- Select high pressure mode and cook for 30 minutes
- Allow a natural release for 10 minutes
- Using forks - shred the chicken then return to instant pot
- Replace instant pot lid and pressure cooker on high pressure for an additional 10 minutes
- Quick release presssure
- Drain most of the liquid
- Add 1 tbsp of Chili Powder and 1 tbsp of Ground Cumin
- Mix well and serve