Ingredients
Scale
- 3–4lbs chicken thigh or breast, boneless & skinless
- 1/2 cup water
- Spices of choice (i use paprika, garlic powder, onion powder, cumin, etc.)
- Salt & pepper, as desired
Instructions
- Put chicken & water (and spices if using) into Instant Pot & seal (make sure vent is closed)
- Select poultry and set for 15 minutes, let seal/cook.
- Once done, either do a quick release by opening up the vent or allow to slow/natural release for 15-20 minutes.
- Drain chicken and shred with fork.