Instant Pot Shredded Chicken at home
- Yield 6
- Prep 5 minutes
- Cook 20 minutes
- Total 25 minutes
Instant Pot Shredded Chicken at home is a chicken recipe on Avoteb. The yield on the card is 6. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 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
Method
Mix the ingredients. Tip in 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.
Pressure cook. Lid 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.
Shred. Lift the lid and use two forks to shred the chicken. Give it a thorough toss with the remaining juices in the pressure cooker.
Plate the chicken while it's nice and warm. Or move it to a sealed container and refrigerate for up to 3 days or freeze for up to 3 months. (If freezing, It is worth 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.)
