Ingredients:

  • 2 lbs boneless skinless chicken breast
  • 1 cup low-sodium chicken broth
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp cracked black pepper

Instructions:

  1. Place the chicken breasts in the bottom of the Instant Pot. Try to keep them in a single layer as much as possible Note: This ensures even cooking across all pieces.
  2. Pour the chicken broth over the meat. Sprinkle the salt, garlic powder, onion powder, smoked paprika, dried oregano, and black pepper evenly across the top, pressing slightly into the meat.
  3. Secure the lid and set the valve to 'Sealing.' Select Manual/Pressure Cook on High Pressure for 12 minutes.
  4. Once the timer expires, leave the pot alone. Allow it to sit for a 10 minute Natural Pressure Release (NPR) until the pin drops on its own.
  5. Carefully vent any remaining steam using the valve. Remove the chicken to a plate or bowl.
  6. Shred the meat using two forks or a hand mixer on low speed for 30 seconds until the fibers separate.
  7. Return the shredded meat to the pot. Toss it with the remaining cooking liquid until the chicken is velvety and moist.