Description
Tender, juicy shredded chicken made in the Instant Pot with simple spices and broth. Perfect for meal prep and versatile enough for tacos, soups, salads, and more.
Ingredients
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp oregano
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½ tsp paprika
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½ tsp cumin
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1 tsp salt
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1 cup chicken broth (or 1 cup water + 1 tsp bouillon)
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2 pounds boneless, skinless chicken breasts
Instructions
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Season the chicken. Add the chicken to the Instant Pot and sprinkle with garlic powder, onion powder, oregano, paprika, cumin, and salt.
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Add liquid. Pour in the broth (or water + bouillon).
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Cook. Lock the lid and set to cook on High Pressure for 10 minutes.
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Release. Allow natural release for 10 minutes, then switch to manual release.
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Shred. Remove chicken and shred with two forks (or a hand mixer for super quick shredding). Return chicken to the pot and stir with the cooking liquid for maximum flavor.
Notes
Boost the flavor with Better Than Bouillon. Using Better Than Bouillon instead of broth (or along with it) takes this shredded chicken to the next level. It’s hands down one of my kitchen secrets for adding rich, homemade flavor without extra work.
Store chicken with its juices. Once shredded, mix the chicken back into the cooking liquid before storing. This keeps it extra moist, tender, and flavorful—even after reheating.
Double the batch. Make extra and freeze half—you’ll thank yourself later when dinner comes together in minutes. Throw it in pot pie, soups, and enchiladas!
- Prep Time: 25
- Cook Time: 20
- Category: Dinner
- Method: Instantpot