This cheap and quick family friendly meal has become one of our favourites. Using budget cuts like the chicken drumsticks save you money and create a very tender and moist meat. Using the Instant pot makes this dish so quick, it can easily become part of your healthy weeknight dinners.
This recipe is for the filling only, which we like to make enchiladas out of by simply filling some homemade spelt flour tortillas with some of the mixture, roll up, add some cheese and jalapeño on top and bake in the oven for about 20 mins.
Your possibilities are endless… taco’s, nacho’s, burritos or even simply add over rice or fill a sweet potato and serve with a salad. This is a very mild dish, for extra heat you can add some cayenne pepper or chilli powder to suit your taste.
I created this recipe when we decided to stop eating pork, and to be honest with you I couldn’t even tell the difference! It’s so flavour packed, we absolutely love this recipe and hope that you do too.
Instant Pot Budget Shredded Chicken
Ingredients
- Large packet of free range chicken drumsticks approx 9.
- 1 Tbsp olive oil.
- 2 Tbsp organic tomato paste.
- 1/2 c bone broth sub chicken stock.
- 2 Tbsp lime juice.
- 2 tsp garlic powder.
- 2 tsp onion powder.
- 2 tsp ground cumin.
- 2 tsp sweet paprika.
- 2 tsp ground coriander.
- 1 tsp himalayan salt.
- 1/2 tsp pepper.
Instructions
- Place your chicken drumsticks in the instant pot and add just enough water to lightly cover them. If you’d like you can also add some onion, bay leaf, chopped celery and carrot. This will give extra flavour but isn’t vital. Cook for 25 mins.
- While the chicken is cooking, place all your remaining ingredients, except for the broth, into a small bowl and mix into a paste.
- Once the chicken is ready, pull the drumsticks out with a pair of tongs and let cool. Strain your liquid into some glass jars to use as broth later.
- Pull the meat off your drumsticks once they are cool enough to touch.
- Give the instant pot a wipe and add your olive oil, use your sauté setting to heat the olive oil. Once warm, add the paste you made earlier and stir through. The mixture will thicken, use your broth to thin it out to a smooth béchamel sauce like consistency.
- Add your chicken and stir it through, let it simmer for about 5 minutes, the shredded chicken is now ready to be used in your favourite Mexican inspired meal.
Notes
While the chicken is cooking, place all your remaining ingredients, except for the broth, into a small bowl and mix into a paste.
Once the chicken is ready, pull the drumsticks out with a pair of tongs and let cool. Strain your liquid into some glass jars to use as broth later.
Pull the meat off your drumsticks once they are cool enough to touch.
Give the instant pot a wipe and add your olive oil, use your sauté setting to heat the olive oil. Once warm, add the paste you made earlier and stir through. The mixture will thicken, use your broth to thin it out to a smooth béchamel sauce like consistency.
Add your chicken and stir it through, let it simmer for about 5 minutes, the shredded chicken is now ready to be used in your favourite Mexican inspired meal.
Tips.
This freezes very well and we like to put it into portions so we can pull them out of the freezer and de thaw quickly.
If you wanted to make fajita’s you could simply add some diced onion and capsicum at stage 5. Stir fry them in the olive oil before adding the sauce and continue on with the recipe.
Add in some black beans or kidney beans for extra fibre.
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