Instant Pot shredded Chicken Empanadas
We love Instant Pot shredded chicken; it typically is on hand for a quick meal. I’ve made pulled beef empanadas from beef and root vegetable Instant Pot stew with success. The chicken is an easy swap for the chicken in this recipe.
(photos pending after lunch)
Instant Pot Stredded Chicken Empanadas
- 1 prepared recipe for two crust pie pie; or ready made crust
- 2 cups Instant Pot shredded chicken
- 1/2 cup green onion (shredded)
- 1 cup Shredded Chess (blend of: cheddar, Monterey, or smoked)
- 1/4 cup chopped green chili or 4 oz can chopped green chili
- Roll out pie dough into two 1/4 thick rectangles, approximately 13″ square.
- Divide each rectangle into four pieces by cutting down the middle from the top and side.
- Once filled, each section becomes an epanadas when folded in half diagonally.
- Place 1/4 cup IP Shredded Chicken, just below center, on each of the 8 empanadas.
- Place 1/8 cup on the cheese blend.
- Sprinkle chopped green onion equally over each empanadas
- Salt and pepper if needed
- Fold each section over the filling and seal on the bottom edges; moistening the edges just before sealing with a fork.
- Cut slits at the top of each empanadas to vent while cooking.
