Instant Pot Shredded Chicken
Quick and easy Instant pot shredded chicken recipe, homemade with simple ingredients. Super juicy and flavorful. No more dry chicken!
Servings: 6 People
Calories: 269kcal
Ingredients
- 3 pounds Chicken breasts Boneless, Fresh or Frozen
- 2.5 cups Chicken broth Low sodium
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- ½ teaspoon Ginger powder
- ¼ teaspoon Red chili flakes Optional
Instructions
- Place the chicken breasts in a pressure cooker.
- Pour broth.
- Sprinkle salt, pepper, Italian seasoning, garlic powder, onion powder, ginger powder, red chili flakes.
- Mix until combined.
- Put the lid on and turn the the valve to “Sealing.” Select “Manual” mode and set the timer for 17 minutes if you are using frozen chicken breasts OR set the timer for 13 minutes if you are using thawed chicken breasts.
- When the cook time is over, allow pressure to release naturally for 10 minutes. Then, do quick pressure release to remove remaining pressure.
- Turn off the pressure cooker and remove lid.
- Shred chicken with 2 forks and mix to combine with all the broth and juices.
- There will be a good amount of juice and broth. I don't discard it because it keeps the chicken most and juicy. However, you can remove the broth and store it in the fridge and use it later for soups or other recipes. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 269kcal | Carbohydrates: 2g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1010mg | Potassium: 938mg | Fiber: 1g | Sugar: 1g | Vitamin A: 78IU | Vitamin C: 10mg | Calcium: 26mg | Iron: 1mg