Instant Pot Shredded Chicken Recipe
Instant Pot shredded chicken is ready in under 30 minutes. Chicken breast is cooked with broth, simple seasonings, and bay leaf. Then, shred to use in your dish.
Servings: 8 servings
Equipment
- Digital Thermometer (optional)
Ingredients
- 2 pounds boneless skinless chicken breast
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 bay leaves
- 1 cup chicken/vegetable broth
Instructions
- Place the chicken breasts inside the Instant Pot. Some overlapping is okay. Season with salt, pepper, and garlic powder. Add the bay leaves and pour the broth over the chicken.
- Place the lid on and move the valve to "Sealing." Press "Manual Pressure" and set the timer to 10 minutes on high pressure. You'll notice the Instant Pot will start to come to pressure first, and then the timer will begin. It can take 8–10 minutes to come to pressure.
- When the cook time is up, let the pressure release naturally for 5 minutes, then do a quick release for any remaining pressure. Carefully open and remove the lid. Use an instant-read thermometer to check that the internal temperature of the chicken is 165°F or higher. If it's not, seal again and cook for an additional 2–3 minutes.
- Remove the chicken, shred it with two forks or by hand, and use as desired.
Video
Notes
Storage: Store shredded chicken in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 132kcal | Carbohydrates: 1g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 540mg | Potassium: 424mg | Fiber: 1g | Sugar: 1g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
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