Instant Pot Pulled Chicken (3 Flavors!)
The Perfect Instant Pot Pulled Chicken Recipe! 3 Different ways to make shredded chicken in your instant pot! Start with your choice of seasonings/sauces, then sear the chicken, and cook it under pressure. Shred and use in countless different ways!
Ingredients
For all recipes:
- 1 tablespoon oil or butter
- 1 ½-2 lb. boneless skinless chicken breasts, or thighs
To Make Tandoori Chicken:
- ½ teaspoon kosher salt
- 2 tablespoon tandoori chicken seasoning
- ½ cup sliced onions
- 1 teaspoon chili garlic sauce such as sambal oelek
- 2 teaspoons ginger garlic paste
- ½ cup chicken broth
- 2 tablespoons lemon juice
To Make Buffalo Chicken:
- ½ teaspoon garlic and herb seasoning kinder’s or ranch
- ⅓ cup buffalo sauce
To Make All Purpose Chicken:
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon onion powder
- ½ cup chicken broth
Instructions
- SEAR: Heat the instant pot on the saute setting. Once hot, add the oil or butter to the instant pot.
- FOR TANDOORI CHICKEN: Season both sides of the chicken breast with the salt and tandoori chicken seasoning. Place in the instant pot. Sear on each side for roughly 30-45 seconds. Hit the off button on the instant pot. Add sliced onions, sambal, ginger garlic paste, pour the chicken broth and lemon juice over the chicken. Seal the lid of the pressure cooker, cook on high setting for 10-12 minutes. Then jump to step #5.
- FOR BUFFALO CHICKEN: Season the chicken with garlic herb seasoning on both sides. Sear the chicken in the butter, just long enough to develop a light color on the outside. Scrape anything that might be stuck to the pot. Pour some of the buffalo sauce under the chicken breasts, then place them on top. Pour remaining sauce over the chicken. Seal lid, cook on high setting for 10-12 minutes. Then jump to step #5.
- FOR ALL PURPOSE CHICKEN: Mix the kosher salt, garlic powder, black pepper, smoked paprika, and onion powder in a bowl. Season both sides of the chicken with seasoning. Place in the instant pot. Sear on each side for roughly 30-45 seconds. Hit the off button on the instant pot. Scrape anything that might be stuck to the pot. Pour the chicken broth on top. Seal the lid, cook on high setting for 10-12 minutes.
- SHRED: Allow the chicken to naturally release the pressure for best results. Then, remove the lid and shred the chicken using two forks. You can also cut the chicken breasts and then place them into this device, it pulls the chicken for you beautifully!
