Ingredients:

  • 2 lbs (1 kg) Boneless, Skinless Chicken Breast
  • 1 cup (240 ml) Low-Sodium Chicken Broth
  • 1 tsp Kosher Salt
  • 1/4 tsp Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Dried Thyme or Oregano (Optional)

Instructions:

  1. Place the chicken breasts into the Instant Pot insert. Pour the chicken broth over the top.
  2. Evenly sprinkle the salt, pepper, garlic powder, onion powder, and dried herbs over the chicken. Ensure all pieces have contact with the liquid at the bottom.
  3. Secure the lid and set the venting knob to the 'Sealing' position. Select the 'Manual/Pressure Cook' function and set the time to 10 minutes on High Pressure.
  4. Allow a 10-minute Natural Pressure Release (NPR) after the cooking cycle finishes. This is crucial for retaining moisture.
  5. After 10 minutes of NPR, carefully move the venting knob to 'Venting' (Quick Release) to release any remaining pressure. Once the pin drops, remove the lid.
  6. Use tongs to transfer the cooked chicken to a large, shallow bowl. Shred the chicken using two forks or an electric hand mixer on low speed for 30 seconds.
  7. Return the shredded chicken to the Instant Pot and toss thoroughly with the remaining flavorful cooking liquid to ensure maximum moisture and flavor absorption.