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    You are here: Home / Recipes / Instant Pot / Instant Pot Shredded Hawaiian Chicken

    Instant Pot Shredded Hawaiian Chicken

    Posted: Jun 12, 2020 Last Modified: Jul 7, 2020 by Carmy · This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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    Serve this tangy Instant Pot Shredded Hawaiian Chicken over a bed of fluffy rice and you’ve got the perfect last minute dinner idea! 

    Serve this tangy Instant Pot Shredded Hawaiian Chicken over a bed of fluffy rice and you've got the perfect last minute dinner idea! 

    Instant Pot Hawaiian Chicken

    I’ve been on a kick with shredded chicken lately. It’s just so easy to make a batch and mix and match meals with it. One day a shredded chicken bowl, another day inside of a wrap, and if I’m feeling fancy, I toss it into an omelette! 

    Shredded chicken is such a versatile recipe! What do you like to put your shredded chicken in? Anyways, today I have this super easy version of Hawaiian chicken – it only takes a few ingredients that should already be in your pantry. Super easy – the most work you’ll be doing is shredding the chicken!

    What You’ll Need To Make This Hawaiian Chicken

    ingredients for hawaiian chicken

    • soy sauce: I really suggest using a low sodium soy sauce for this recipe as it can get salty since most of the liquid for this recipe is coming from the soy sauce.
    • pineapple juice
    • lime juice
    • garlic powder
    • salt
    • sriracha: or hot sauce of your choice
    • chicken
    • optional: brown sugar

    How To Make Shredded Hawaiian Chicken in the Instant Pot

    • In your Instant Pot liner, mix together the soy sauce, pineapple juice, lime juice, garlic powder, salt, and sriracha.
    • Add in the chicken breasts and set the Instant Pot on manual pressure cook for 6-7 minutes.
    • When done, quick release the IP, and shred the chicken breasts. Optional: when mixing the shredded chicken breasts to ensure it’s all coated, add in a tbsp of brown sugar.
    • Serve however you like. 

    Serve this tangy Instant Pot Shredded Hawaiian Chicken over a bed of fluffy rice and you've got the perfect last minute dinner idea! 

    Serve this tangy Instant Pot Shredded Hawaiian Chicken over a bed of fluffy rice and you've got the perfect last minute dinner idea! 

    Recipe Variations

    • add in a knob of ginger 
    • to make it creamier, 1/2 cup coconut milk can be added to the mixture
    • soy sauce can be swapped with tamari or coconut aminos

    Tips and Notes

    • Optional: make a cornstarch slurry to make the sauce thicker if you prefer
    • I think to add an extra pinch of brown sugar at the end to sweeten up the shredded chicken a bit but it’s optional.
    • If you have time, you can marinate your chicken breasts in the liquid before cooking it together.
    • I served mine with mango chunks and avocado.
    • This recipe can be easily doubled or tripled. Time should be 6 minutes per lb of chicken
    • Store in the fridge for up to 4 days in an airtight container.
    • This recipe was tested in the Instant Pot Duo Plus 9 in 1 in 6QT.

    Serve this tangy Instant Pot Shredded Hawaiian Chicken over a bed of fluffy rice and you've got the perfect last minute dinner idea! 

    Serve this tangy Instant Pot Shredded Hawaiian Chicken over a bed of fluffy rice and you've got the perfect last minute dinner idea! 

    Instant Pot Shredded Hawaiian Chicken

    Serve this tangy Instant Pot Shredded Hawaiian Chicken over a bed of fluffy rice and you've got the perfect last minute dinner idea! 
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    Print Rate
    Prep Time: 8 mins
    Cook Time: 6 mins
    Total Time: 14 mins
    Servings: 4 servings

    Ingredients

    • 2/3 cup soy sauce, low sodium
    • 1/3 cup pineapple juice
    • 1 lime, juiced
    • 1 tbsp garlic powder
    • 1 tsp salt
    • 2 tbsp sriracha, or hot sauce of your choice
    • 2 chicken breasts
    • 1 tbsp brown sugar, optional

    Instructions

    • In your Instant Pot liner, mix together the soy sauce, pineapple juice, lime juice, garlic powder, salt, and sriracha.
    • Add in the chicken breasts and set the Instant Pot on manual pressure cook for 6-7 minutes.
    • When done, quick release the IP, and shred the chicken breasts. Optional: when mixing the shredded chicken breasts to ensure it’s all coated, add in a tbsp of brown sugar.
    • Serve however you'd like

    Notes

    • 4 servings if you are serving with other sides such as as pictured
    Tried this recipe?Did you make this recipe? I'm always so happy to hear about it! I'd love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I'd really appreciate a comment with a 5 star rating! ♥

    Nutrition Per Serving

    Serving: 4servings | Calories: 176kcal | Carbohydrates: 10g | Protein: 27g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 2303mg | Potassium: 576mg | Fiber: 1g | Sugar: 3g | Vitamin A: 34IU | Vitamin C: 13mg | Calcium: 21mg | Iron: 2mg
    Author: Carmy
    Course: Main Course
    Cuisine: American, Asian

    Similar Instant Pot Chicken Recipes You May Like

    • Instant Pot Salsa Chicken
    • Instant Pot Cilantro Lime Salsa Chicken
    • Instant Pot Teriyaki Chicken
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    Other places to connect with me
    Instagram: @carmyshungry
    Facebook: https://www.facebook.com/carmyycom
    Email: [email protected]

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    Carmy is a healthy-ish living blogger based in Ontario. Here, you can find healthy-ish meal prep recipes, Instant Pot recipes, and lightened up family favourites! Follow along as she shares what she learns along the way!

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