Well, I have to say that I am slightly obsessed with my Instant Pot. I am constantly trying to think of different things to cook in it and use it however I can. There are so many functions on it that I don’t know where to start. I’ve really stuck to just the basics so far. I am not really one to say that you should have something in your kitchen, that it’s a must, but I am starting to think that the Instant Pot is a must have in your kitchen.
Last night I decided to try some chicken breast in it. Once the chicken had cooked I shredded it. Here’s what I did.
Prep is about 5 minutes and cook time is approximately 20 minutes for the Instant Pot.
- 12 chicken breasts in the bottom of the Instant Pot
- 1/2 cup of water or chicken stock (which ever you prefer)
- 2 packages of Enchilada seasoning (I use Frontera Green Chile Enchilada Sauce) – 1 package goes into the Instant Pot with the chicken to cook, the other package I used to make/coat the corn tortillas with in the pan
- shredded cheese, for enchiladas
Locked the lid and made sure that my steaming vent was closed. Push the Pressure Cook button on the Instant Pot and set the time for 20 minutes. It takes about 5 minutes for the pressure to build inside the Instant Pot, in all it will take approximately 25-30 minutes to cook the chicken, that’s cook time and prep time! Once the timer went off, I unlocked the steam vent to let the pressure/stem out. You can let the pressure off slowly, naturally, the Instant Pot will come down, but I wanted to get dinner ready quickly and not wait.
Once the steam was vented completely, I unlocked the lid, removed the chicken and began shredding it. It shredded nicely, very easy and quickly.
Now at this point you could really do whatever you want with the chicken, shred it and throw it on top of salads, chips for nachos, chicken tacos, soup, really whatever you would like! I decided to go ahead and do up some enchiladas with a green enchilada sauce, I used the Frontera Green Chile Enchilada Sauce.
I place a little bit of the green chile sauce in the bottom of the pan for the tortillas to sit in. I also, will coat each tortilla with the sauce before adding the chicken and cheese. The corn tortillas are small, so it only takes a small amount of chicken and cheese for each one. I got about 12-13 enchiladas in this pan. Once all rolled, I coated them with the rest of the green chile sauce, added some shredded cheese to the top and place them in a 350 degree oven for about 15 minutes. Once they cooked, I placed them under the broiler on HI for about 3-5 minutes and let the cheese melt and brown just a bit more! This last step is totally optional. I like a crispyness to the tortillas and the cheese browned.
I served them with sour cream, shredded lettuce, and hot sauce. The whole pan was gone last night, no left overs for us! But I did have a ton of shredded chicken still left to use for the rest of the week!
Here’s the link for the Instant Pot (affiliate link)