Instant Pot Shredded Chicken
Ingredients
- 4 boneless, skinless chicken breasts (about 1 1/2–2 pounds total chicken)
- 1 C chicken broth (or water)
- 1 1/2 T Everyday Herb Seasoning
- Salt and pepper to taste (optional)
Instructions
- Place chicken, broth and seasoning in Instant Pot. Poke each chicken breasts a few times with a fork so the yummy flavors infuse in the chicken. Add a pinch of salt and pepper if desired.
- Cover and close Instant Pot. Turn valve to sealing.
- Click on the manual button and set for 8 minutes on high pressure. If your Instant Pot or pressure cooker does not have a manual button, use the chicken button and adjust time for 8 minutes. Make sure it’s still on high pressure.
- Once chicken has come to pressure, it will cook for 8 minutes. Once it’s cooked for 8 minutes it will beep. Allow for the pressure to naturally release for 10-15 minutes.
- Once the pressure has naturally released, switch the value to venting to vent out any remaining steam. Once all the steam has released, the valve will pop down and the Instant Pot will unlock and you can open it.
- If desired, check chicken to make sure it’s done and is 165 degrees.
- Remove chicken from Instant Pot and place in a bowl. Let it cool for a few minutes if needed until it can be easily handled. Shred chicken using a hand mixer (or stand mixer), 2 forks, or with salad chopper. The chicken will easily shred. Shred to desired consistency.
- Season with salt and pepper and even an additional pinch of Everyday Herb Seasoning.
- If storing in the refrigerator, allow to cool completely before adding to a storage container.
Notes
You can find the Everyday Herb Seasoning recipe on www.motherthyme.com. Alternatively you can season with 1/2-1 teaspoon salt, 1/4-1/2 teaspoon pepper, 1 teaspoon garlic powder, 1/2 teaspoon dried rosemary or thyme.
If making shredded chicken with tacos, season with taco seasoning. You can find the Taco Seasoning recipe on www.motherthyme.com.
FROM FROZEN CHICKEN: Add frozen chicken to Instant Pot along with broth and seasoning. Add and additional 10-15 minutes to cook time. So instead of 8 minutes, go 18-23 minutes (depending on size of chicken breasts) PLUS naturally release 10-15 minutes as instructed.
TO FREEZE SHREDDED CHICKEN: Once chicken is shredded and cooled, place desired amount in freezer safe storage bags or containers. Get as much air as possible. If using freezer bags, lay shredded chicken flat in bag. Store in the freezer for 3 months. When ready to use, thaw in the refrigerator.