• Chicken: I used boneless chicken for this – breast to be specific. I have not tried with bone in yet, but I’m sure it would work. Simply cook for 2/3 minutes longer.
  • Chicken broth (or water): I recommend using a cup of chicken or vegetable broth, I used a stock that I put into a warm cup of water too dissolve and turn into a kind of broth. to add extra flavor. This will keep the chicken nice and moist and prevent a burn warning on the Instant Pot. 
  • Seasonings: I used paprika, a teaspoon of garlic, some salt and pepper.

*Also a bonus here is, don’t throw the broth away after you’re done, keep it for the next cook.


  1. Combine all these ingredients in the Instant Pot

Toss to combine and evenly layer the chicken.

2. Pressure cook

Cover with the lid and pressure cook on high for 10 minutes, followed by a 5 minute natural release, followed by a quick release with whatever pressure remains.

3. Shred

Remove the lid and use two forks to shred the chicken.  Give it a thorough toss with the remaining juices in the Instant Pot

4. Serve or Store

Transfer it to a sealed container and refrigerate for up to 3 days or freeze for up to 3 months. This is perfect for school lunches and the after school eats for the kids.

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