Description
This Instant Pot shredded chicken is flavorful and versatile, perfect for tacos, salads, or sandwiches.
Ingredients
Scale
- 2½ pounds boneless skinless chicken breasts or thighs (trimmed)
- 1½ teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- 1 cup chicken broth
Instructions
- Place the chicken in the insert of an Instant Pot. Season with salt, garlic powder, smoked paprika, onion powder, and ground black pepper. Cover with the chicken broth and stir gently to distribute the spices.
- Place the lid on the Instant Pot and twist and seal to lock. Turn the steam release valve to “sealing”. Set the Instant Pot to high pressure for 10 minutes.
- Let the steam release naturally for 5 minutes, then release manually.
- Remove the lid from the Instant Pot. Remove about half of the cooking liquid. Shred the chicken in the remaining liquid using two forks. Add the reserved liquid to reach the consistency that you like.
- Store the chicken in the refrigerator for up to 5 days. Or, divide into smaller containers, covering the chicken with the reserved cooking liquid to freeze.
Notes
- This chicken can be used in a variety of dishes such as salads, tacos, or as a main dish.
- Adjust the seasoning to taste for more flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 0g
- Sodium: 900mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 54g
- Cholesterol: 140mg