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Instant Pot Spicy Shredded Chicken
Course
Main Course
Cuisine
American
Keyword
honey, Spicy Shredded Chicken
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
2
Calories
364
kcal
Author
Corrie
Ingredients
¼
cup
rice vinegar
¼
cup
honey
2
tablespoon
soy sauce
1
tablespoon
olive oil
½
yellow onion
chopped roughly
1
tablespoon
garlic
minced
1
teaspoon
fresh ginger
minced
1
teaspoon
red pepper flakes
crushed
to taste
Freshly ground black pepper
2
boneless skinless chicken breast
halved lengthwise
½
tablespoon
corn starch
1
tablespoon
water
1
tablespoon
fresh cilantro leaves
Instructions
For sauce: in a bowl, add all the ingredients and beat until well combined.
In the bottom of Instant Pot, place the chicken breast halves.
Pour sauce over breast halves evenly.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 5 minutes.
Press “Cancel” and do a quick release.
Remove the lid and with tongs, transfer chicken breast halves into a bowl.
With 2 forks, shred the chicken.
In a bowl, dissolve cornstarch into the water.
Now, select “Sauté” and add cornstarch mixture, stirring continuously.
Cook for about 2-3 minutes or until mixture becomes thick, stirring occasionally.
Add the shredded chicken and stir to combine well.
Press “Cancel” and serve hot with the garnishing of cilantro.
Nutrition
Calories:
364
kcal
|
Carbohydrates:
42
g
|
Protein:
27
g
|
Fat:
10
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
72
mg
|
Sodium:
1158
mg
|
Potassium:
560
mg
|
Fiber:
1
g
|
Sugar:
36
g
|
Vitamin A:
345
IU
|
Vitamin C:
5
mg
|
Calcium:
31
mg
|
Iron:
1
mg