Quick and easy Instant pot shredded chicken recipe, homemade with simple ingredients. Super juicy and flavorful. No more dry chicken!
Course Main Course
Cuisine American
Keyword instant pot chicken
Prep Time 10mins
Cook Time 13mins
Total Time 23mins
Servings 6People
Calories 269
Author Abeer Rizvi
Ingredients
3poundsChicken breastsBoneless, Fresh or Frozen
2.5cupsChicken brothLow sodium
1tspSalt
1tspBlack pepper
1tspItalian seasoning
1tspGarlic powder
1tspOnion powder
1/2tspGinger powder
1/4tspRed chili flakesOptional
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 frozenchicken 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.