Ingredients
Scale
2 pounds boneless, skinless chicken thighs or breasts
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 bay leaf
1 cup chicken broth
Instructions
- Place all the ingredients inside the liner of your Instant Pot.
- Close and lock the lid. Set the pressure control to “sealing.”
- Use the manual setting on high for 10 minutes.
- It will take about 10 minutes for the Instant Pot to get hot enough to seal and then the 10-minute cook time will begin.
- Once the cook time is finished, either let it release the pressure naturally, which will take about 10 minutes, or use the valve to release it right when it finishes cooking.
- Remove the bay leaf and about 3/4 of the broth. Save the excess broth for another recipe!
- Use your hand mixer or two forks to shred the meat.
Notes
For frozen chicken, use the same recipe but increase your cooking time by 3 minutes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1/8
- Calories: 156 kcal
- Sugar: 1 g
- Sodium: 181 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 110 mg