Instant Pot Shredded Chicken

Needed some shredded chicken for Chinese Chicken Salad, so as I assembled and prepped the other ingredients, the Instant Pot took care of the chicken. Seasonings, of course, may be adjusted. 

Instant Pot Shredded Chicken

2 to 3 pounds boneless skinless chicken breasts or tenders

1 cup chicken stock (or water)

1 teaspoon kosher salt

1/2 teaspoon coarse black pepper

1/2 teaspoon garlic powder 

1/2 teaspoon smoked paprika  

1. Add the chicken breasts, seasoning and chicken stock to the bowl of the pressure cooker. Stir to mix ingredients.
   
2. Cover 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.
3. Remove the lid and use two forks to shred the chicken.  Give it a thorough toss with the remaining juices in the pressure cooker.
   
4. Serve the chicken immediately, or transfer it to a sealed container and refrigerate for up to 3 days or freeze for up to 3 months.

Recipe without photos . . . Instant Pot Shredded Chicken

2 to 3 pounds boneless skinless chicken breasts or tenders

1 cup chicken stock (or water)

1 teaspoon kosher salt

1/2 teaspoon coarse black pepper

1/2 teaspoon garlic powder 

1/2 teaspoon smoked paprika  

1. Add the chicken breasts, seasoning and chicken stock to the bowl of the pressure cooker. Stir to mix ingredients.
2. Cover 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.
3. Remove the lid and use two forks to shred the chicken.  Give it a thorough toss with the remaining juices in the pressure cooker.
4. Serve the chicken immediately, or transfer it to a sealed container and refrigerate for up to 3 days or freeze for up to 3 months.