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Instant Pot Shredded Chicken + BBQ Strawberry Chicken Salad

Instant Pot Shredded Chicken from frozen: no thawing, defrosting, or boiling necessary! From frozen to shredded in about 30 minutes!
Prep Time2 minutes
Cook Time20 minutes
Natural Pressure Release10 minutes
Total Time32 minutes
Cuisine: American
Keyword: bbq, buffalo sauce, chicken, frozen chicken, Instant Pot, keto, meal prep, shredded chicken
Servings: 6
Author: Lisa Childs

Ingredients

  • 1/4-1/2 cup water or other cooking liquid
  • 2 frozen chicken breasts frozen or fresh

BBQ Strawberry Chicken Salad

  • Instant Pot shredded chicken
  • 1 head Romaine lettuce chopped
  • 1/2 can black beans rinsed and drained
  • 1/2 pint fresh strawberries washed and sliced
  • 1 cup BBQ sauce
  • 1 cup corn fresh or frozen, do not used canned
  • 1 cup shredded cheese I like smoked gouda
  • 1/2 cup bacon bits
  • 1/2 cup crispy fried onions
  • 1 avocado sliced

Instructions

Instant Pot Shredded Chicken

  • Combine liquid and chicken on top of the trivet in the Instant Pot. I use 1/4 cup for my 3 quart Instant Pot, and 1/3-1/2 cup for my 6 quart. I suggest 1/2-3/4 cup for 8 quart Instant Pots. Add any additional flavorings such as a squeeze of bbq sauce or salsa, if using
  • Lock the lid, turn the knob to SEALING, and cook on manual high pressure for 20-25 minutes. Allow a natural pressure release of at least 10 minutes. 
  • Open the lid, and remove chicken and trivet. Drain the liquid into a liquid measuring cup. Return the chicken to the pot and shred using a hand mixer or two forks, adding additional cooking liquid 1 tablespoon at a time as necessary for moisture. Flavor with any additional sauces or ingredients. Serve or use in any application for shredded chicken!

BBQ Strawberry Chicken Salad

  • Arrange lettuce in a bowl or large platter. Add toppings on top of lettuce, along with the chicken. Serve with extra bbq sauce or ranch/poppyseed dressing. Enjoy immediately! 

Nutrition

Serving: 1grams