Instant Pot Greek Shredded Chicken
Ingredients
The chicken and seasonings
-
1-2
teaspoons
olive oil
-
1
medium
onion, diced
-
4
cloves
garlic, minced
-
1½ - 2
lbs
boneless, skinless chicken breasts or thighs
-
1½
teaspoons
kosher salt
-
½
teaspoon
black pepper
-
1
tablespoon
dry oregano
-
½
tablespoon
basil
-
½
teaspoon
dill
-
1
medium
lemon
The liquids and vegetables
-
1
cup
chicken broth or water with 1 bouillon cube
-
12
oz
jar roasted red peppers
-
12
oz
jar marinated artichoke hearts
-
optional
fresh parsley, minced
Instructions
- 1. Set the electric pressure cooker to sauté mode and add olive oil, onion, and garlic; stir until softened.
- 2. Turn off sauté mode and add chicken breasts to the pot along with the seasonings.
- 3. Pour in chicken broth and juice from half of the lemon, then secure the lid.
- 4. Cook on manual high pressure for 6 minutes; allow natural release for about 5 minutes before quick-releasing remaining pressure.
- 5. Remove the chicken and drain juices from the roasted peppers and artichokes, adding them to the pot to warm through.
- 6. Shred the chicken and return it to the pot, adding juice from the remaining half lemon and stir everything together.
- 7. Serve on pitas with cucumber and tzatziki, or over rice or in wraps.
Nutrition Facts (estimated)
Servings
6 servings
Calories
226
Total fat
9g
Total carbohydrates
9g
Total protein
26g
Sodium
1851mg
Cholesterol
73mg
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