Do I need to use the natural pressure release function?

It's recommended! Allowing the pressure to release naturally for about 5 minutes helps the chicken retain moisture and become more tender. After the natural release, you can do a quick release to vent any remaining pressure.

Can I flavor the chicken differently?

Absolutely! Get creative with your seasonings. You can add seasoning blends like taco seasoning or other purchased blends to the pot. You can also cook the chicken in salsa or broth for extra flavor.

What's the best way to shred the chicken?

We like using a potato masher! If that doesn't work for you, you can use your hands. A stand mixer can also work.

Instant Pot Shredded Chicken

Name: Instant Pot Shredded Chicken
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Chicken
Ingredients: 4 boneless skinless chicken breasts (about 2 pounds); 1 1/2 teaspoons kosher salt; 2 teaspoons garlic powder; 1 teaspoon onion powder; 1 teaspoon cumin (or double; see Notes); 1 teaspoon smoked paprika; 1 cup water

Instant Pot Shredded Chicken

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This Instant Pot shredded chicken is a weeknight dinner lifesaver! This simple method makes juicy, flavorful chicken that’s perfect for meal prep or adding to recipes. We love it for topping tacos, burrito bowls, nachos, salads, and more.

Author: Sonja Overhiser
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 to 6 servings 1x
Category: Main Dish
Method: Instant Pot
Cuisine: Chicken
Diet: Gluten Free

Ingredients

Scale

4 boneless skinless chicken breasts (about 2 pounds)
1 1/2 teaspoons kosher salt
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon cumin (or double; see Notes)
1 teaspoon smoked paprika
1 cup water

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Instructions

Add the chicken to the Instant Pot and toss it with the kosher salt, garlic powder, onion powder, cumin and smoked paprika using tongs. Pour in the water and cover with the lid.
Cook on High Pressure for 12 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes several minutes for the pot to “preheat” and come up to pressure before it starts cooking. During cooking, avoid touching the metal part of the lid.
Wait for natural release: After the pot beeps, use the Natural Release method and wait another 5 minutes to let the pot cool down naturally (we set a timer). Then vent any remaining steam by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. (Never put your hands or face near the steam release valve when releasing steam.)
Open the pressure cooker lid. Use a potato masher to shred the chicken (or, place the chicken on a cutting board until cool enough to touch, then use your fingers to shred the chicken). Store the chicken in the cooking liquid until serving (you can use the Keep Warm setting on the Instant Pot if desired). Leftovers store refrigerated for up to 3 days.

Notes

If you’re planning to use this shredded chicken in nachos, burrito bowls, or tacos, feel free to increase the cumin to 1 1/2 or 2 teaspoons.

Find it online: https://www.acouplecooks.com/instant-pot-shredded-chicken/