Instant Pot Shredded Chicken
Ingredients
The chicken
-
2-3
pounds
Chicken Breast, boneless-skinless
The broth
-
1
cup
Water
-
1 ½
teaspoons
Chicken Bouillon
The seasonings
-
½
teaspoon
Kosher Salt
-
½
teaspoon
Black Pepper
-
1
teaspoon
Onion Powder
-
1
teaspoon
Garlic Powder
Instructions
- Place the chicken in the pot in a single layer.
- Mix the water and chicken bouillon together and pour over the chicken.
- Sprinkle the salt, pepper, onion powder, and garlic powder on top.
- Turn the chicken to coat both sides with the seasonings.
- Close the lid and set the steam release knob to Sealing.
- Select Pressure Cook/Manual and set the timer for 12 minutes on High Pressure.
- After cooking, let the pot sit for 5 minutes for natural release, then release any remaining pressure.
- Open the lid when the pressure pin drops.
- Let the chicken rest before shredding it.
- Shred the chicken using forks or a mixer.
- Add about ⅓ cup of the broth back to the shredded chicken for flavor and moisture.
- Store any remaining broth for future use.
- Keep the shredded chicken in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition Facts (estimated)
Servings
6-8
Calories
142
Total fat
3g
Total carbohydrates
1g
Total protein
26g
Sodium
300mg
Cholesterol
70mg
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