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Instant Pot Shredded Chicken - 3 Ways

A basic Instant Pot recipe for a healthy meal prep protein staple. Includes instructions for three different flavor variations.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For Classic Style:
  • 2-3 boneless skinless chicken breasts, large
  • pinch sea salt
  • pinch fresh ground black pepper
  • 2 cups water
  • 2 tbsp ghee
  • 1 tsp garlic powder
For Taco Style, ADD the following to the Classic Style Ingredients:
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp red pepper flakes
For Buffalo Style, ADD the following to the Classic Style Ingredients:
  • 1-2 tbsp ghee in addition to the 2 tbsp needed for the Classic Style
  • 2-3 tbsp Frank's Red Hot
  • 1 tbsp coconut aminos

Equipment

  • Instant Pot

Method
 

  1. Place the chicken breasts in the insert of your Instant Pot. Season with sea salt and fresh ground black pepper. Pour 2 cups of water over the chicken breasts and secure the lid on your Instant Pot. Be sure that the pressure valve is set to "sealing." Press the Pressure Cook button and adjust the time to 12 minutes to cook on High pressure.
  2. When the Instant Pot indicates the pressure cooking is complete, let it naturally release for 10 minutes, and then do a quick release. Remove the chicken breasts from the pot and shred with two forks. Drain the water from the Instant Pot.
  3. Add the shredded chicken back to the Instant Pot. Press the Saute button and add the ghee and garlic powder. If you are making the Taco Style or the Buffalo Style, add in those ingredients now. Saute 2-3 minutes, stirring every minute, until the chicken is coated evenly.