Instant Pot Shredded Chicken

Step 1

Add Herb & Seasoning in Instant Pot: Add 6 garlic cloves, 2 tsp (14g) fine salt, 3 bay leaves, 1 tbsp (15ml) regular soy sauce, and 2 cups (500ml) unsalted chicken stock to your Instant Pot. Mix well. Add chicken in Instant Pot. Try to submerge them in the cooking liquid as much as you can.

Step 2

Pressure Cook Chicken: Close the lid. Turn Venting Knob to Sealing Position.Bone-in Chicken Thighs: Pressure Cook at High Pressure for 6 minutes, then Natural Release for 10 minutesBoneless Chicken Thighs or Bone-in Chicken Breasts: Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutesFor Boneless Chicken Breasts (see notes): Pressure Cook at High Pressure for 3 to 5 minutes, then Natural Release for 10 minutes.After 10 minutes, release the remaining pressure by turning the Venting Knob to Venting Position. Open the lid carefully. Check the chicken's temperature with a food thermometer.

Step 3

Shred Chicken: Place the chicken in a large mixing bowl. Use two forks to shred the chicken. Discard the chicken bones and skin if desired.

Step 4

Season & Garnish Shredded Chicken: Taste and season shredded chicken with salt and black pepper. For reference, we added another 2 pinches of coarse kosher salt. Garnish with thinly sliced green onions and chopped cilantro if desired.

Step 5

Serve: You can serve this simple pulled chicken with rice, pasta, or other side dishes. Enjoy~