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Asian Crispy Shredded Chicken (Instant Pot Recipe)

Shredded chicken cooked in an Asian-inspired sauce using the Instant Pot, then crisped under the broiler for maximum flavor and texture. Perfect in wraps, over rice, or on its own.
Course Lunch, Main Dish
Cuisine American
Palabra clave Asian sauce, broiled chicken, crispy shredded chicken, gluten-free Asian chicken, healthy chicken dinner, Instant Pot recipe, meal prep chicken, shredded chicken closeup
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Servings 4
Calories 230kcal

Ingredients

  • 2 large chicken breasts boneless and skinless (about 500 g / 1.1 lb total)
  • ¼ cup tamari 60 ml
  • ¼ cup soy sauce 60 ml
  • 2 tablespoons monk fruit sweetener 24 g
  • 2 tablespoons hoisin sauce 30 g
  • 1 tablespoon oil for broiling (15 ml)
  • 1 teaspoon sweet or smoked paprika 2 g
  • 2 pieces fresh ginger root about 20 g total, peeled
  • 2 large garlic cloves smashed
  • ⅓ cup vinegar rice vinegar preferred (80 ml)
  • 1 cup water 240 ml, for pressure cooking

Instructions

Step 1: Prep the Chicken and Aromatics

  • Place the chicken breasts directly into the Instant Pot. If your ginger roots are large, break them in half. Smash the garlic cloves slightly to release flavor but keep them whole—this makes it easy to remove them later. Add the ginger and garlic to the pot.

Step 2: Add the Sauce Ingredients

  • Pour in the tamari, soy sauce, vinegar, and hoisin sauce. Add the monk fruit sweetener and paprika. Stir gently to coat the chicken in the marinade. Add 1 cup (240 ml) of water. This is crucial for proper pressure cooking.

Step 3: Pressure Cook

  • Seal the Instant Pot lid and set it to Manual/Pressure Cook for 60 minutes on high pressure. Once the time is up, allow the pressure to release naturally for 10 minutes, then manually release the rest.

Step 4: Shred the Chicken

  • Carefully open the lid. Use tongs or a slotted spoon to remove the chicken breasts and place them in a large bowl. Remove and discard the garlic cloves and ginger roots. Using two forks, shred the chicken while it’s still warm and tender.

Step 5: Crisp It Up

  • Preheat your oven to broil (around 220°C / 425°F).
  • Line a baking sheet with parchment paper. Spread the shredded chicken in an even layer and drizzle with 1 tablespoon of oil. Spoon a bit of the cooking liquid over the top to keep it flavorful.
  • Broil for 5–10 minutes, checking halfway through, until the edges are crispy but not burnt.

Step 6: Serve

  • Serve immediately in sandwiches, wraps, rice bowls, or salads. Store leftovers in an airtight container in the fridge for up to 4 days. You can reheat them in the oven or a skillet for crispiness.