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Instant Pot Shredded Chicken

easy steps to cook up super juicy chicken - use it right now or freeze it for later use
Keyword basic ingredients, chicken, instant pot chicken, instant pot prep

Equipment

  • 1 pressure cooker

Ingredients

  • 2 lbs frozen chicken breasts or thighs skinless & boneless
  • 1 cup chicken broth or stock
  • 1 tsp garlic and herb Grillmates seasoning or any preferred seasoning salt
  • 1 tsp dried Italian seasoning
  • 1 pinch celery salt
  • 1/4 tsp black pepper

Instructions

  • No trivit needed. You can put it all in at once without stirring or any fuss. You can stir it at the end.
  • If you want perfection, you should probably put the liquid in the bottom and mix all the seasonings in and then add the chicken to the top. (it all works out either way)
  • Put the lid on and set the valve to sealing.
  • Manual pressure 10-12 minutes. Turn the instant pot off at the end of the time and let the pressure release naturally for another 10 minutes.
  • Remove the chicken to a sheet pan or baking dish and remove 1/2 the cooking liquid from the pressure cooker insert - DON'T THROW IT AWAY! Is is beautiful chicken broth you can freeze to use later (strain out the solids first if you would like)
  • Shred the chicken and return it to the remaining liquid in the pot.
  • If you are planning to freeze this chicken for later, make sure it is completely cool before you do so.

Notes

Other types of chicken cooking times:
  • Fresh thighs or breasts: 8 -10 minutes
  • Fresh bone in thighs: 20 - 25 minutes
  • Frozen bone in thighs: 25 -30 minutes
  • Fresh bone in breasts: 25 - 30minutes
  • Frozen bone in breasts: 30 - 35 minutes
  • Fresh bone in Leg quarters: 20 - 25minutes
  • Frozen bone in leg quarters: 30 - 35 minutes
You want the meat to be falling apart tender. If you see weird rubbery pieces, throw it all back in for another 5 - 10 minutes, it isn't done yet.
You may need more liquid if your pressure cooker is larger than 6 qts - consult the instructions that came with your cooker.