Easy Instant Pot Shredded Chicken {3 Ways}

🧂 Ingredients

• 1 cup water
• 1 lb boneless, skinless chicken breasts
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp onion powder
• 1 tbsp lime juice
• 1 tsp salt
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 4 cloves garlic, minced
• 1 tbsp oregano
• 1 tsp salt
• 1/2 tsp pepper

Instructions

• 1 Add water and trivet to Instant Pot and place chicken breasts on top. Press the
  pressure cook button and select the high setting, then set to cook for 8
  minutes. Instant Pot will take about 5-10 minutes to preheat then the 8 minutes
  to pressure cook. Note: to double recipe, add 5 more minutes cook time.
• 2 Let the pressure naturally release once chicken has finished cooking (should
  take 15-20 min), then open lid when safe to do so.
• 3 Remove chicken and shred with a fork and knife. Drain water from the pot and
  then toss chicken with seasonings of choice. Serve and enjoy!
• 4 Chicken can be frozen up to 3 months, then defrosted in the fridge for 24 hours
  before reheating. To reheat, sprinkle 1-2 tsp water overtop and microwave for 2
  minutes.

Nutrition Info