Description
Learn how to make the best Instant Pot shredded chicken that is full of great flavor, nice and tender, and not overcooked. See notes above for alternative seasoning options.
Ingredients
Scale
- 2 to 3 pounds boneless skinless chicken breasts
- 1 cup chicken stock (or water)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly-cracked black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Instructions
- Combine the ingredients. Add the chicken breasts, seasoning and chicken stock to the bowl of your pressure cooker. Give everything a brief toss to combine, then arrange the chicken breasts so that they are spread out in an even layer.
- Pressure cook. Cover and set the pressure cooker lid valve to “sealing.” Pressure cook on high for 10 minutes, followed by a 5 minute natural release, followed by a quick release (carefully flip the valve to “venting”) to release whatever pressure remains.
- Shred. Remove the lid and use two forks to shred the chicken. Give it a thorough toss with the remaining juices in the pressure cooker.
- Serve or store. Serve the chicken while it’s nice and warm. Or transfer it to a sealed container and refrigerate for up to 3 days or freeze for up to 3 months. (If freezing, I recommend portioning the chicken in small storage containers or storage bags, so that you have the option to thaw and use small portions rather than having to thaw the entire batch.)
