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Instant Pot Shredded Chicken (Whole30 Paleo)

Instant Pot Shredded Chicken (Whole30 Paleo) - add this easy recipe to your Whole30 or Paleo meal plan, it's a lifesaver! Perfect for Meal Prep and make ahead meals. Includes 2 bonus chicken salad recipes!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Salad
Cuisine: American
Servings: 8 cups
Calories: 265kcal

Ingredients

  • 4 lbs boneless, skinless chicken breast
  • 1 tablespoon minced garlic
  • 2 stalks celery
  • 2 cups chicken broth or bone broth

Curry Chicken Salad

  • 2 heaping cups shredded chicken
  • 1 tablespoon curry powder
  • 4 tablespoons Homemade Whole30 mayo
  • 1/4 cup finely diced apple
  • 1/4 cup slivered almonds
  • 1 tablespoon minced fresh cilantro

Buffalo Chicken Salad

  • 2 heaping cups shredded chicken
  • 3 tablespoons hot pepper sauce (more or less to taste))
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced carrots
  • homemade Whole30 Ranch dressing

Instructions

For the Chicken:

  • Trim any fat from chicken breasts.  Add to the Instant Pot along with the celery and minced garlic.  Pour broth over chicken.  Seal the lid and set to Poultry.  Or set for 20 minutes using the Manual function.  
  • When cycle is complete, allow for natural release of pressure.  Remove chicken and shred using two forks.

For the Curry Chicken Salad:

  • In a small bowl, combine mayo and curry powder.  Stir well.
  • Place remaining ingredients in a large bowl, top with curry mayo mixture and stir well to coat.  Adjust seasonings if desired.

For the Buffalo Chicken Salad:

  • Combine chicken, hot sauce, celery, and carrots in a large bowl.  Stir well.  Serve with a generous amount of Whole30 Ranch Dressing and additional hot sauce if desired.

Notes

*nutrition information for shredded chicken only

Nutrition

Calories: 265kcal | Carbohydrates: 1g | Protein: 48g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 486mg | Potassium: 919mg | Vitamin A: 115IU | Vitamin C: 7.8mg | Calcium: 22mg | Iron: 1mg