This incredibly easy Instant Pot shredded chicken only requires 4 ingredients, it's so simple you'll never make it any other way! The Instant Pot does all the hard work, so you can kick back and you'll have delicious chicken in 20 minutes flat!
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Instructions
Place your trivet inside the inner pot of your Instant Pot and then add the chicken breasts. Pour the chicken broth over the chicken then add seasoning (salt, pepper, and garlic powder).
Set the Instant Pot lid in locked position and turn the venting knob to sealing then set the manual cook time to 10 minutes at high pressure. Allow your Instant Pot or Pressure Cooker to come to pressure (about 8-10 minutes) and run through the cook cycle.
Once the cooking cycle is complete, leave the chicken in place and allow the Instant Pot to natural pressure release (NPR) for 5 minutes before venting completely. Open the lid and release steam away from yourself, then check that the chicken has reached a minimum internal temperature of 165°F (74°C).
Remove your cooked chicken breasts to a cutting board or large bowl then shred using two forks to pull the meat apart. Strain the broth into a clean airtight storage container for later use (and add some to your shredded chicken if needed, to add moisture).
Notes
Note that Instant Pots take time to come to pressure before cooking, so add about 8-10 minutes for the total time needed to get your chicken out of the pressure cooker and ready to shred.
If your chicken has not reached the minimum internal temperature of 165°F (74°C) that is the recommended safe temperature for cooked chicken according to the USDA, seal the instant pot again and cook using the manual cook setting. Set for an additional 2-3 minutes at high pressure.
Shredded chicken can be refrigerated in an airtight container for up to 3-4 days.