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Instant Pot Shredded Chicken with Basil and Tomato

This Instant Pot shredded chicken is great to feed a whole family, but also works well even if you’re cooking for one. The leftovers can serve as lunch or quick dinners and can be used in a variety of ways. But what makes this particular Instant Pot shredded chicken recipe special is the basil.

Basil has been shown to be both a natural antimicrobial and an anti-inflammatory. And in one interesting study, rabbits first exposed to oxidative stress and then provided with fresh basil leaves demonstrated a decrease in blood sugar and an increase in antioxidant activity. Oxidative stress is suspected to be involved in diseases ranging from Parkinson’s and cancer to chronic fatigue and depression. So, it may just be that something as simple as basil consumption can help us stave off a number of illnesses.

While fresh basil can get expensive to buy on a regular basis, growing your own is surprisingly easy. All you need are some small pots and a sunny window. The added green to both your diet and your scenery will do you good. So, try to get your hands on some fresh basil for this Instant Pot shredded chicken—your taste buds and your health will be glad you did.

Instant Pot Shredded Chicken with Basil and Tomato

Prep Time: 10 minutes

Cook Time: 25 minutes 

Servings: 6-8

Ingredients:

  • 2-3 pounds boneless, skinless chicken breasts
  • 28oz can diced tomatoes
  • 1/2 onion, chopped
  • 2 cloves garlic, minced (or 1 tsp garlic powder)
  • 3 tsp fresh basil, chopped
  • 1 tsp salt
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp coconut oil
  • 1 tsp olive oil

Directions:

  1. Select “saute” on the Instant Pot (leave it at the “normal” level).
  2. Add 1 tbsp coconut oil to the Instant Pot and let it melt.
  3. Add chicken breasts, onion, and garlic. Cook until the chicken is slightly browned and the onions are turning translucent.
  4. Add diced tomatoes, basil, salt, vinegar, and olive oil. Stir to combine.
  5. Place the lid on the Instant Pot and set the vent knob to “sealing.”
  6. Set Instant Pot to “poultry” for 20 minutes.
  7. When it is done cooking, you can let the pressure release naturally for about ten minutes or do an instant pressure release with the vent.
  8. The chicken breasts will be easy to shred with two forks. Shred the meat completely and mix thoroughly with the sauce.
  9. Serve in lettuce wraps, with a side of grilled veggies, or over roasted spaghetti squash. This chicken is incredibly versatile and reheats well.

Note: where your food comes from matters. Whenever possible, choose organic ingredients and purchase responsibly raised animal products (i.e. grass-fed beef, free-range chicken, hormone-free dairy, etc.)

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