Instant Pot Harissa Shredded Chicken Bowls! This simple, healthy shredded chicken is cooked in under 30 minutes in an Instant Pot with Harissa for a spicy kick! Paired with sliced cucumber, bell pepper and Greek yogurt for a complete meal! Low Calorie + Gluten Free
Lately I’ve been really into making veggie protein bowls. Over the weekend, I chop up a bunch of fresh veggies make some shredded chicken in the crockpot and toss with a sauce or seasonings to make the chicken less boring. Then when I’m ready to eat, I toss everything together in a bowl and voila!
I shared this in my Skinny Fitalicious Facebook Community a few weeks ago and a bunch of people liked it so I thought I’d share one of my favorites as of lately Instant Pot Harissa Shredded Chicken Bowls!
Now, you’re probably wondering what is Harissa. It’s a traditional Moroccan sauce with hot chili peppers and seasonings. It has a ton of flavor and spice. I ate it a lot when I lived in Spain! I found it at Trader Joe’s a few weeks ago and knew my spice loving taste buds would love it.
Because it is spicy, a little goes a long way so you don’t need to use much to the recipe. There are other brands that are less spicy so look around for one that works for you! The heat in Harissa makes you crave coolness which the veggies add. That’s one of the reasons I love it! Cucumber and bell pepper give that coolness and add crunch to the bowl. I also added Greek yogurt on top.
I don’t know what I did without my Instant Pot because it has truly transformed my ability to make quick and uncomplicated meals. I know what I’ll be eating all summer!
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Instant Pot Harrisa Shredded Chicken Bowls
Instant Pot Harrisa Shredded Chicken Bowls! This simple, healthy shredded chicken is cooked in under 30 minutes in an Instant Pot with Harrisa for a spicy kick! Paired with sliced cucumber, bell pepper and Greek yogurt for a complete meal! Low Calorie + Gluten Free
Ingredients
For the Chicken:
- 1 lb chicken breast boneless, skinlesss
- 1.5 cup chicken broth
- 3/4 cup Harissa
- 1/2 tsp cumin
- 1 tbsp minced garlic
- 1/4 tsp salt
- 1/4 tsp pepper
For the Bowl:
- 1 cup Greek yogurt plain, nonfat
- 2 cups cucumber diced
- 2 cups bell pepper diced
Instructions
Add all ingredients to an Instant Pot. Turn on the pressure cooker and set the pot to cook 30 minutes then seal.
After 30 minutes, manually release the seal (carefully) and open the lid. Shred the chicken with a fork. It should be very tender and easy to shred.
Add the shredded chicken to a bowl with cucumber, bell pepper and Greek yogurt. Enjoy!
Recipe Notes
To make in a slow cooker, add the ingredients for the chicken to a slow cooker. Cook on high 3-4 hours or on low 8 hours until chicken shreds easily with a fork.
1/4 of the chicken equals one serving or about 2/3 cup.
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What I Used For The Recipe
How spicy is that exactly? It sounds so good!
I love harissa! It’s been far too long since I’ve made anything with it. I need to bite the bullet and buy an instapot!
The recipe says 3/4 cup harissa. Should this be tsp?
Hi Mary, cup is accurate.