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–+ servings
Tender and flavorful shredded chicken cooked in a pressure cooker on a plate with fresh parsley

Instant Pot Shredded Chicken

This Instant Pot Shredded Chicken uses simple ingredients and cooks in less than 30 minutes. Works in any recipe calling for cooked chicken.
5 from 17 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Pressure Build & Release 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 8
Calories 133 kcal

Equipment

  • Pressure Cooker

Ingredients
  

  • 2 lbs chicken breasts raw, boneless and skinless
  • 1 cup chicken broth low-sodium
  • 2 tsp 24 herb sprinkle seasoning
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ¼ tsp sea salt optional to taste
  • ¼ tsp black pepper optional

Instructions
 

  • Mix the spices together in a small bowl.
  • Pat the chicken dry and add the chicken breasts to a bowl with the spices. Mix to combine. Be sure to use up all of the spices.
  • Pour the broth into the bottom of the cooking pot. Place the chicken breasts in the liquid.
  • Add the pressure cooker lid, set the venting knob to seal, and cook the meat on high manual pressure for 10 minutes.
  • Allow the pressure to manually release (about 3 minutes after you turn the knob from "vent" to "seal"). Open the lid and turn off the Instant Pot. Let the meat rest for 2-3 more minutes.
  • Shred the meat with meat claws or two forks: You can add the meat to a cutting board or shred the meat right in the cooking pot.
  • Return the meat to the pot with the liquid.

Nutrition

Calories: 133kcal | Carbohydrates: 1g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 386mg | Potassium: 436mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 105IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
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