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Chinese-Style Instant Pot Shredded Chicken Recipe

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3.9 from 13 reviews

This Chinese-Style Instant Pot Shredded Chicken recipe delivers tender, flavorful chicken infused with a savory sauce made from oyster sauce, soy sauce, rice vinegar, garlic, and ginger. The quick pressure cooking method ensures juicy chicken breasts or thighs ready in just 40 minutes, perfect for serving over rice, noodles, or incorporating into various Asian-inspired dishes.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Sauce and Seasoning

  • 1/4 cup oyster sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated ginger
  • 2 cloves garlic, grated
  • 1/4 teaspoon ground black pepper

Chicken

  • 2 lbs skinless boneless chicken breasts or thighs

Garnish

  • Chopped green onion (optional)

Instructions

  1. Prepare the sauce: In your Instant Pot, combine oyster sauce, soy sauce, rice vinegar, grated ginger, grated garlic, and ground black pepper. Stir well until all the ingredients are thoroughly mixed.
  2. Add the chicken: Place the skinless boneless chicken breasts or thighs into the Instant Pot. Toss gently to coat the chicken evenly with the sauce mixture. Spread the chicken pieces with minimal overlap for even cooking.
  3. Pressure cook the chicken: Close the Instant Pot lid securely and seal the valve. Press the “manual” or “pressure cook” button, set the pressure to high, and adjust the timer to 10 minutes.
  4. Release the pressure: After cooking, allow a natural pressure release for 5 minutes, then perform a quick release to release any remaining steam. When you hear the pressure release click, open the lid carefully and let the chicken cool for a few minutes.
  5. Shred the chicken: Use two forks to shred the chicken finely while still warm, allowing it to absorb the flavorful juices.
  6. Serve: Toss the shredded chicken in the sauce remaining in the pot and garnish with chopped green onions if desired. Serve hot over steamed rice or noodles. Alternatively, use it as a topping for salads, in wraps, quesadillas, or in dishes like Bang Bang Chicken and Korean Noodle Soup.
  7. Store leftovers: Store shredded chicken in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months for future meals.

Notes

  • Chicken thighs can be used instead of breasts for a juicier texture.
  • Adjust the amount of soy sauce or oyster sauce based on your taste preference or dietary requirements.
  • The dish pairs well with steamed rice, noodles, or fresh salad greens.
  • Be careful when releasing pressure from the Instant Pot to avoid steam burns.
  • Leftover sauce can be reduced on the stovetop to create a more concentrated glaze if desired.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Chinese

Find it online: https://iamstarved.com/chinese-style-instant-pot-shredded-chicken-recipe/