Ingredients
- Boneless, skinless chicken breasts: 2 lbs
- Chicken broth: 1 cup
- Taco seasoning: 2 tablespoons
- Onion powder: 1 teaspoon
- Garlic powder: 1 teaspoon
- Paprika: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Place chicken breasts in the Instant Pot.
- Step 2: Pour chicken broth over the chicken.
- Step 3: Sprinkle taco seasoning, onion powder, garlic powder, paprika, salt, and pepper evenly over the chicken.
- Step 4: Secure the Instant Pot lid, ensuring the valve is set to "Sealing."
- Step 5: Cook on "Manual" or "Pressure Cook" for 10 minutes, followed by a 10-minute natural pressure release.
- Step 6: Release any remaining pressure manually. Remove the chicken from the Instant Pot and shred with two forks. Return the shredded chicken to the Instant Pot to soak up the remaining juices.
Notes
- Shredded chicken can be stored in an airtight container in the fridge for up to 4 days, or frozen for longer storage.
- For a quick reheat, microwave individual portions with a splash of broth to keep the chicken moist.
- Serve this flavorful shredded chicken in tacos, burritos, salads, or on top of nachos for an easy and delicious meal.
- For extra flavor, brown the chicken breasts in the Instant Pot using the saute function before pressure cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American