This recipe couldn’t be simpler or more utilitarian. Who doesn’t need easy chicken that can function in pretty much any dish from chicken noodle soup to enchiladas, from a freezer staple to a quick weeknight casserole?
We recently got an instant pot and now our inside joke is, “Who’s going to ride the wild instant pot tonight?”
Why that amuses us to no end is kind of amazing – but it does. Of course, we also have full conversations as our cats, so that can speak to our simple level of mental acuity.
“Mama, I would WUV some kibble!”
“Could we have some purple cabbage in there too? I wuv purple cabbage with my kibble.”
(True story. Our ginger cat jumps on the couch and eyeballs my plate very closely when I make chicken and cabbage soft tacos. He ignores all other chicken-based meals, which has led us to conclude that – yes – he’s obsessed with purple cabbage.)
But I digress.
I kept this chicken flavor neutral because I want to use it in so many ways. For instance, when I make Ginger Cat’s favorite tacos, I’ll toss chicken with some tomatillo salsa, top it with purple cabbage and cheese. Also, because we’re in a cold snap, I’m going to use this chicken as the base for a chicken and white wine divan.
Also, it freezes perfectly so you can always have some on hand.
Give this recipe a shot, I think you’ll love it. It’s so much better than kibble. Just ask Ginger Cat.
Instant Pot Pulled Chicken
Yield: 8 servings
2 chicken breasts
1 cup chicken broth
1 teaspoon dried parsley
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Place chicken in the bottom of an instant pot.
Pour broth over the chicken and season with parsley, salt, and pepper.
Put the lid on and turn the machine to the “manual” setting. Set the time for 10 minutes.
Turn the machine off, and let it naturally release for 10 minutes.
Remove the chicken and let cool slightly. Shred the chicken with two forks.
Retain just enough liquid to keep the chicken moist. Drain off the rest.
(Photos by Launie Kettler)