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
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.
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.