Easy Instant Pot Shredded Chicken

A quick and nutritious Instant Pot recipe for busy moms, perfect for tacos, salads, or served with rice.

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Dinner, Main Course

Cuisine American

Servings 4 servings

Calories 200 kcal

Ingredients

Main Ingredients

2 pounds boneless, skinless chicken breasts Can substitute with thighs for a juicier option.
1 cup chicken broth Low-sodium to keep it healthier.
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika Adds a lovely depth of flavor.
Salt and pepper To taste.

Optional Ingredients

1 tablespoon olive oil For sautéing, if desired.
Fresh herbs like cilantro or parsley For garnish.

Instructions

Preparation

Rinse your chicken breasts under cold water and pat dry with paper towels.
In a large bowl, season the chicken with garlic powder, onion powder, smoked paprika, salt, and pepper.
If desired, rub the chicken with olive oil before seasoning.

Cooking

Select the sauté function on your Instant Pot and add olive oil to brown the chicken pieces for 2-3 minutes on each side (optional).
Pour in the chicken broth to create steam.
Secure the lid on the Instant Pot, set the valve to sealing, and select the manual or pressure cook function for 15 minutes.
After cooking, let the pressure release naturally for 5 minutes before performing a quick release.
Carefully remove the lid, transfer the chicken to a large bowl, and use two forks to shred.
Mix the shredded chicken with some of the cooking liquid for extra flavor.

Notes

Chicken can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Avoid overcrowding the pot for even cooking.

Keyword Busy Moms, Healthy Recipe, Instant Pot, Quick Meal, Shredded Chicken