Chinese-Style Instant Pot Shredded Chicken
This Instant Pot shredded chicken is my go-to meal prep recipe. Tender chicken pressure cooked in oyster sauce, soy sauce, ginger, and garlic comes out juicy and full of Chinese flavor in just 20 minutes. I make a big batch every Sunday and use it all week.
Perfect for busy days, this quick and flavorful Instant Pot shredded chicken is a staple in my meal prep routine. It's packed with rich Chinese flavors and stays tender even after multiple uses.
Instructions
- 1
Add the oyster sauce, soy sauce, rice vinegar, ginger, garlic, and ground black pepper into your Instant Pot. Stir to mix well.
- 2
Add the chicken and toss it well. Then spread out the chicken with minimal overlap.
- 3
Close the lid and seal the valve. Press the ‘manual’ button, set the pressure to 'high', and set the timer to 10 minutes.
- 4
Once the cooking is done, let it natural release for 5 minutes, then use fast release. Once the pressure has released, you will hear a small click. Open the lid and let cool for a few minutes. Use two forks to shred the chicken.
- 5
How to serve: Now you can serve the chicken while it’s hot. Toss it with the sauce then serve it over steamed rice or noodles as a main dish. You can also use the shredded chicken (with or without the sauce) as a salad topping, for making wraps, or in quesadillas. You can also use it in recipes such as Bang Bang Chicken, Cold Chicken Noodles, and Korean Noodle Soup.
- 6
How to store: Store the chicken in a sealed container and refrigerate for up to 3 days or freeze for up to 3 months.
Ago's Notes
- Adjust salt to taste based on your canned goods.
Embrace the comforting blend of sweet, savory, and tangy notes as you enjoy your homemade Chinese-style shredded chicken. Each bite is a reminder to savor simple pleasures shared with loved ones.
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