Ingredients:

  • 2 lbs boneless skinless chicken breasts
  • 1 cup chicken broth
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp smoked paprika
  • ½ tsp black pepper

Instructions:

  1. Place the chicken breasts in the bottom of the Instant Pot. Sprinkle the salt, garlic powder, onion powder, smoked paprika, and black pepper evenly over both sides of the meat.
  2. Pour the chicken broth around the sides of the chicken to avoid washing the spices off the top.
  3. Seal the lid and set the valve to 'Sealing'. Select Manual/Pressure Cook on High Pressure for 12 minutes.
  4. Once the timer beeps, allow a 5-minute natural release, then carefully flip the valve to 'Venting' to release the remaining steam.
  5. Remove the chicken to a plate or bowl and use two forks to pull the meat apart along the grain, or use a handheld electric mixer on low speed for 30 seconds to shred instantly.