Meal Prep Instant Pot Bruschetta Shredded Chicken

Ok where all my Instant Pot people at? I bought an Instant Pot… it came in the mail… it sat and sat and sat. I was super intimidated by it and just couldn’t bring myself to experiment. But then!

Then easter rolled around and I made the easiest, most perfect hard boiled eggs of all time in my Instant Pot. That is where it all started.

Then I started thinking about how GREAT it is that a meal could come together so quickly, in one pot and I got really excited. The whole Instant Pot love thing kinda clicked and now my head is spinning with Instant Pot possibilities.

So this Meal Prep Instant Pot Bruschetta Shredded Chicken is so flavorful. It’s smokey, it’s fresh, and it feels super summery to me. I separated it into three containers for meal prep, but this is also totally appropriate for a weeknight meal, just put it on plates instead of meal prep containers!

I made this mid-day, had some for lunch, and then warmed it up the rest for dinner and GUYS. Even the kids loved it. Lately I’ve been aiming to make meals that are more family-friendly. I know it’s not always do-able but after this creamy white wine chicken was such a hit, I knew I needed to try another chicken dish. They loved it. I kept the chicken separate from the noodles for them, but you get it. Family meal hit, my friends!!

I’m excited to share this recipe with you. The sauce is SO FLAVORFUL. So let’s make some Meal Prep Instant Pot Bruschetta Shredded Chicken!!

First, turn the instant pot to sauté. While it’s heating up, generously sprinkle the chicken with salt and pepper. Once hot, pour a tablespoon of avocado oil into the pot. Sauté each side of the chicken for about 2 minutes and then put it back on the plate.

Add the onion and garlic to the pot, and sauté for about 3 minutes. Change the setting to pressure cook or manual and set it for 8 minutes. Add the chicken back to the pot along with the red wine vinegar, smoked paprika, salt, dried thyme, tomato paste, broth, and tomatoes to the pot and close the lid. Once the 8 minute countdown is done, release the valve.

While the chicken is cooking, I cooked my noodles. I used edamame noodles, but in retrospect, I prefer chickpea pasta. So, use whatever noodles you like!

When the noodles are done cooking, drain them and drizzle with some avocado oil. This prevents the noodles from clumping up and sticking together so when you keep them in the meal prep containers, they’ll still be perfectly twirl-able.

Divide the noodles into the meal prep containers.

When the pressure is done releasing, take the chicken out of the instant pot and put it on a cutting board. Use two forks to pull it apart and shred it. Put the shredded chicken back into the pot and mix it together so it’s nice and coated.

Divide the chicken into the different meal prep containers. Top with fresh basil and store in the fridge until you’re ready to grab and go or eat!

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

GF Gluten-Free DF Dairy-Free EF Egg-Free NF Nut-Free

Meal Prep Instant Pot Bruschetta Shredded Chicken

I’m so excited to share this Meal Prep Instant Pot Bruschetta Shredded Chicken with you!! It makes for a perfect weeknight dinner, or throw them into meal prep containers for an easy grab and go meal!

Recipe by:Lindsay Grimes

Prep: 5 minCook: 8 minTotal: 14 min

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Servings: 4 1x

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Ingredients

• 2 large chicken breasts (about 1 lb.)
• 3 tablespoon avocado oil, divided
• salt and pepper
• 1 sweet onion, chopped
• 2 garlic cloves
• 1/4 cup red wine vinegar
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1 teaspoon dried thyme
• 1 tablespoon tomato paste
• 1/2 cup chicken broth
• 1 container (10 oz.) of grape tomatoes
• 1 package of your favorite noodles (I used edamame noodles, but I think chickpea pasta would be way better!!)
• fresh basil for garnish

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Instructions

1. First, turn the instant pot to sauté.
2. While it’s heating up, generously sprinkle the chicken with salt and pepper.
3. Once hot, pour a tablespoon of avocado oil into the pot.
4. Sauté each side of the chicken for about 2 minutes and then remove it from the pot and put it back on the plate.
5. Add the onion and garlic to the pot, and sauté for about 3 minutes.
6. Change the setting to pressure cook and set it for 8 minutes.
7. Add the chicken back into the pot along with the red wine vinegar, smoked paprika, salt, thyme, tomato paste, broth, and tomatoes to the pot and close the lid.
8. Once the 8 minute countdown is done, release the valve.
9. While the chicken is cooking, I cooked my noodles. I used edamame noodles, but in retrospect, I prefer chickpea pasta. So, use whatever noodles you like!
10. When the noodles are done cooking, drain them and toss them with some avocado oil. This prevents the noodles from clumping up and sticking together so when you keep them in the meal prep containers, they’ll still be perfectly twirl-able.
11. Divide the noodles into the meal prep containers.
12. When the pressure is done releasing, take the chicken out of the instant pot and use two forks to pull it apart and shred it.
13. Put the shredded chicken back into the pot and mix it together so it’s nice and coated.
14. Divide the chicken and sauce into the different meal prep containers.
15. Top with fresh basil and store in the fridge until you’re ready to grab and go or eat!

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Enjoy!! xo