6-quart Instant Pot or larger
Measuring spoons
Two forks or hand mixer for shredding
Large bowl
Meat thermometer (optional but recommended)
Season the Chicken
In a small bowl, combine garlic powder, onion powder, oregano, paprika, salt, and pepper
Pat the chicken breasts dry with paper towels
Drizzle olive oil over the chicken and rub with the seasoning mixture
Pressure Cook
Pour chicken broth into the Instant Pot inner pot
Place the seasoned chicken breasts in the pot
Close the lid and set valve to "sealing"
Cook on High Pressure for 10 minutes (for fresh chicken) or 12 minutes (for frozen)
Allow natural pressure release for 5 minutes
Shred and Serve
Release remaining pressure manually
Remove chicken to a large bowl
Shred using two forks or hand mixers
Return shredded chicken to the pot and toss with cooking liquid
- Yields approximately 2½ cups shredded chicken per pound
- Store in refrigerator up to 4 days
- Freeze up to 3 months
- For frozen chicken: No need to thaw, just add 2 minutes to cook time
- Internal temperature should reach 165°F (74°C)
Calories: 220kcal | Carbohydrates: 1g | Protein: 35g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g