Ingredients

The following ingredients have 10 Servings
  • 2-3 pounds boneless, skinless chicken breasts ((see Note 1))
  • 1 cup chicken broth (or water)
  • 3/4 teaspoon kosher salt
  • 2 teaspoons spice mixture (such as ½ teaspoon each of ground cumin, dried oregano, paprika and garlic powder) (see Note 2))

Instruction

  • Trim any fat off of the chicken breasts and place them in the Instant Pot.
  • Season the chicken breasts with salt and transfer them to the Instant Pot. No need to use a rack.
  • Pour in the chicken broth or water. Add the spices and, using tongs, turn the chicken breasts to coat with the spices and liquid.
  • Put on the lid, with the pressure release valve set to "Seal" and cook the chicken breasts on HIGH pressure for 10 minutes. It will take about 15 minutes for the Instant Pot to come to pressure.
  • Let the pressure release naturally for 10 minutes (i.e., don't touch the pressure release valve and definitely don't try to remove the lid!). After 10 minutes, turn the valve to release any remaining pressure.
  • Either shred the chicken in the Instant Pot, using two forks, or transfer them to a cutting board to shred. Return the chicken to the Instant Pot and toss with the liquid. Serve.