Ingredients:

  • 2 lbs Boneless, Skinless Chicken Breasts
  • 1 cup Low-Sodium Chicken Stock
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 large Dried Bay Leaf

Instructions:

  1. Prep the Chicken: Pat the chicken breasts thoroughly dry using paper towels. This is crucial for crisp seasoning adhesion.
  2. Season: Place the dried chicken in a shallow bowl. Sprinkle evenly with kosher salt, black pepper, garlic powder, and onion powder. Rub the seasoning mixture onto all sides of the chicken.
  3. Load the Pot: Pour the chicken stock and apple cider vinegar into the inner pot of the Instant Pot.
  4. Add Chicken: Place the seasoned chicken breasts carefully into the liquid. Add the bay leaf.
  5. Seal and Set: Secure the lid and ensure the venting knob is set to the Sealing position.
  6. Pressure Cook: Select the “Pressure Cook” or “Manual” setting on High Pressure. Set the cook time to 10 minutes (or 12 minutes for thicker cuts).
  7. Natural Release (NPR): Once the cooking cycle is complete, allow the pressure to naturally release (NPR) for 5 minutes.
  8. Quick Release (QR): After 5 minutes of NPR, carefully switch the venting knob to the Venting position to Quick Release (QR) the remaining pressure. When the pin drops, the lid is safe to open.
  9. Remove Chicken: Using tongs, carefully transfer the cooked chicken breasts to a large mixing bowl. Discard the bay leaf.
  10. Moisture Retention: Before discarding the liquid, reserve 1/2 cup (120 ml) of the cooking liquid (the pot juices) to use as a moistening agent.
  11. Shred: Use two forks or a handheld electric mixer (on low speed for 30–45 seconds) to shred the chicken to your desired consistency.
  12. Finish: Return the shredded chicken to the mixing bowl. Pour 1/4 cup of the reserved cooking liquid over the chicken and toss thoroughly. Add more liquid if the chicken appears dry. Taste and adjust seasoning.