Instant Pot Shredded Chicken

Total Time: 25 minutes

Prep Time: 5 minutes

Cook Time: 20 minutes

Servings: 8

Author: Ali


Instant Pot Shredded Chicken


· 2 to 3 pounds boneless skinless chicken breasts· 1 cup chicken stock (or water)· 1 teaspoon kosher salt· 1/2 teaspoon freshly-cracked black pepper· 1/2 teaspoon garlic powder· 1/2 teaspoon smoked paprika


Step 1Combine the ingredients.  Add the chicken breasts, seasoning and chicken stock to the bowl of your pressure cooker.  Give everything a brief toss to combine, then arrange the chicken breasts so that they are spread out in an even layer.Step 2Pressure cook.  Cover and set the pressure cooker lid valve to "sealing."  Pressure cook on high for 10 minutes, followed by a 5 minute natural release, followed by a quick release (carefully flip the valve to "venting") to release whatever pressure remains.Step 3Shred.  Remove the lid and use two forks to shred the chicken.  Give it a thorough toss with the remaining juices in the pressure cooker.Step 4Serve or store.  Serve the chicken while it's nice and warm.  Or transfer it to a sealed container and refrigerate for up to 3 days or freeze for up to 3 months.  (If freezing, I recommend portioning the chicken in small storage containers or storage bags, so that you have the option to thaw and use small portions rather than having to thaw the entire batch.)