Instant Pot Shredded Chicken Meal Prep (Plus 5 Low Carb Ways to Use It)
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If there is one thing I prep every single week, it's this. A big batch of shredded chicken on Sunday means that on Wednesday night, when I'm tired and tempted to grab whatever is easiest, dinner is already halfway done.
This is the simplest version I make. Five ingredients, one pot, and a hand mixer that shreds everything in about 30 seconds. If you've never shredded chicken with a hand mixer, you're about to be very happy.
Below you'll find the recipe from my video, plus five of my favorite low carb ways to turn one batch into completely different meals so you never get bored.
What You'll Need
An Instant Pot. This is the exact one I use in the video: shop my Instant Pot here.
A hand mixer for the fastest shredding you'll ever do: shop my mixer.
Airtight containers for storing your chicken through the week: shop my glass storage containers.
Ingredients
3 boneless, skinless chicken breasts (about 2 to 2½ pounds)
¼ cup chicken broth
1 tablespoon garlic powder
1 tablespoon onion powder
Salt and pepper to taste
Instructions
Place the chicken breasts in the Instant Pot and pour the chicken broth over them.
Sprinkle the garlic powder, onion powder, salt and pepper evenly over the top.
Lock the lid, turn the valve to Sealing, and cook on High Pressure for 10 minutes (15 minutes if your chicken is frozen).
Let the pressure release naturally for 10 minutes, then carefully quick release the rest. The chicken should read 165°F in the thickest part.
Drain off all but a couple tablespoons of the liquid.
Shred the chicken right in the pot with a hand mixer on low speed. It takes 20 to 30 seconds.
Let it cool, then transfer to airtight containers and refrigerate.
Kate's Tips
Burn notice? Some Instant Pot models want more liquid to come to pressure. If yours flashes a burn warning, add more broth (up to 1 cup). You're draining it anyway, so it won't change the finished chicken.
Keep a little liquid. Those couple of tablespoons you leave in the pot keep the chicken juicy when you reheat it.
Storage. Cooked chicken keeps 3 to 4 days in the fridge. If you're prepping for the full week, freeze half in a zip-top bag and move it to the fridge midweek. It freezes beautifully for up to 3 months.
Simple seasoning is the secret. Garlic and onion go with everything, which is exactly why this one batch works for all five meals below.
5 Low Carb Ways to Use Your Shredded Chicken
1. Buffalo Chicken Stuffed Mini Peppers
All the flavor of buffalo chicken dip, no chips required. These work as a lunch, a snack, or something to bring to a party.
2 cups shredded chicken
4 oz cream cheese, softened
¼ cup buffalo sauce
¼ cup ranch dressing
½ cup shredded cheddar
12 to 15 mini sweet peppers, halved and seeded
Stir together the chicken, cream cheese, buffalo sauce and ranch. Spoon into the pepper halves, sprinkle with cheddar, and bake at 375°F for 12 to 15 minutes until bubbly.
2. Chicken Salad Lettuce Wraps
My go-to weekday lunch. Make it Monday and you're covered for a few days.
2 cups shredded chicken
⅓ cup mayo (I like avocado oil mayo)
1 celery stalk, diced
1 teaspoon Dijon mustard
2 tablespoons chopped pecans
1 teaspoon fresh dill (or ½ teaspoon dried)
Salt and pepper to taste
Butter lettuce leaves for serving
Mix everything together, taste for salt, and spoon into lettuce cups.
3. Chicken Egg Roll in a Bowl
All the egg roll flavor without the wrapper, on the table in about 15 minutes.
1 tablespoon sesame oil
1 bag (14 oz) coleslaw mix
1 clove garlic, minced
1 teaspoon fresh grated ginger
2 cups shredded chicken
2 to 3 tablespoons coconut aminos or soy sauce
Sliced green onions and a drizzle of sriracha mayo for topping
Heat the sesame oil in a large skillet over medium-high. Add the slaw, garlic and ginger and cook 4 to 5 minutes until the cabbage softens. Stir in the chicken and coconut aminos and cook until heated through. Top with green onions and sriracha mayo.
4. Crustless Chicken Enchilada Bake
Everything you love about enchiladas, minus the tortillas. Cozy, cheesy, and family friendly.
2 cups shredded chicken
4 oz cream cheese, softened
½ cup red enchilada sauce, divided (check the label for added sugar)
1 can (4 oz) diced green chiles
1 teaspoon cumin
1½ cups shredded Monterey Jack or Mexican blend cheese
Sour cream, avocado and cilantro for topping
Mix the chicken, cream cheese, half the enchilada sauce, green chiles and cumin. Spread into a small baking dish, top with the remaining sauce and the cheese, and bake at 375°F for about 20 minutes until bubbly. Finish with your favorite toppings.
5. Chicken Crust Pizza
Yes, the crust is made of chicken, and yes, you can pick it up.
2 cups shredded chicken
1 egg
½ cup grated Parmesan
½ teaspoon Italian seasoning
Low sugar pizza sauce, mozzarella and your favorite toppings
Mix the chicken, egg, Parmesan and Italian seasoning. Press onto a parchment-lined baking sheet in a 10-inch circle about ¼ inch thick. Bake at 400°F for about 20 minutes until golden and firm. Add sauce, cheese and toppings, then bake another 8 to 10 minutes. Tip: pulse the chicken in a food processor first for a sturdier crust.
One Batch, a Whole Week of Easy
This is the kind of simple that makes eating well feel doable on a busy week. Make the chicken once on Sunday, and the rest of the week mostly takes care of itself.
Which one are you trying first? Let me know in the comments.
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