Instant Pot Pulled Chicken
Making pulled chicken in the Instant Pot is easy, fast, and hands-off, and the results are SUPER versatile. You can make it plain or fancypants and change up the seasonings to fit what you'll be using the chicken for.
Servings: 8
Calories: 192kcal
Ingredients
- 2 pounds (907 grams) boneless, skinless chicken breasts
- 1 cup (250 ml) low-sodium chicken broth
- ½ teaspoon fine sea salt
- Additional seasonings optional: See the notes section below for suggestions
Instructions
- Pat chicken breasts dry with paper towels.
- Pour chicken broth into Instant Pot and add salt and additional seasonings, if using.
- Arrange chicken breasts in a single layer in the Instant Pot.
- Close lid and set vent to sealing.
- Cook on manual, high pressure, for 8 minutes.
- Let the pressure release naturally for 5 minutes before carefully doing a manual release.
- Shred chicken with two forks, either in the pot or on a cutting board. Place chicken back into pot and stir with cooking liquid.
Video
Notes
- If you prefer, you can use boneless, skinless thighs, or a combination of breast and thighs.
- For tacos, chilis, and other Mexican food, add: 1 teaspoon chili powder, 1 teaspoon cumin, and ½ teaspoon smoked paprika, OR 1 tablespoon of a premade taco seasoning. After cooking, stir in the juice of one lime.
- For chicken salad, green salads, and sandwiches add: 2 teaspoons dried herbes de Provence OR poultry seasoning OR Italian seasoning.
- For Greek-inspired dishes, add 1 teaspoon dried oregano, ¾ teaspoon onion powder, ½ teaspoon dill weed, and ½ teaspoon garlic powder
- Chicken will keep well, tightly sealed in a container in the fridge, for a week. You can store it right in the cooking liquid to keep it from drying out.You can also freeze for up to a year, in individual portions if you like, to add to your favorite dishes.
Nutrition
Serving: 1 | Calories: 192kcal | Protein: 36g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 96mg | Sodium: 357mg