Instant Pot Shredded Chicken


– 2–3lbs chicken breast (or thigh) – 1 cup (316g) broth – 1 tsp garlic powder – 1 tsp salt – 1 tsp pepper – 2 tsp dried parsley – 1 bay leaf

1. Place chicken in Instant Pot.  It’s okay if the chicken touches but make sure the pieces are roughly the same size (this will ensure even cooking). 2. Sprinkle seasoning over the chicken and pour in broth. 3. Put on the lid, lock it, and seal the pressure valve.You’ll know it’s sealed when the red pin pops up and no air pressure is leaking out. 4. Press Manual pressure (or “Pressure Cook”) and set timer for 10 minutes.Pot will come to pressure first, which takes about 10 minutes, and then the timer will start.


5. When timer beeps, open pressure valve on the lid carefully.  I recommend putting an oven mitt on your hand and using the back of a study spoon to push the valve open.  Steam will be very hot and come out quickly.If you used frozen chicken breast, you can do a “natural release,” which is when you wait ~10 minutes to open the lid once the pressure has naturally been released. 6. Once the red pin drops and all the steam has been released, open lid. 7. Using a thermometer, check that the temperature of the chicken is at least 165 degrees.If it’s under, re-seal and cook for another 2-3 minutes.

Directions (cont'd)

8. Take chicken breasts out and place on a cutting board or plate. 9. Shred with two forks or your hands (or place chicken in a stand mixer and turn on). 10. Use the chicken in salads, soups, stews, tacos, sandwiches, quesadillas, wraps; whatever recipe you want! 11. Save broth for storing the chicken (or soups/stews!).

Directions (cont'd)

Enjoy this simple meal prep recipe!