Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1/2 cup chicken bone broth
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Drizzle the olive oil into the Instant Pot stainless steel liner.
  2. Season the chicken thighs evenly with the garlic powder, onion powder, paprika, salt, and pepper.
  3. Place the thighs in the pot, then pour the bone broth over the top without stirring.
  4. Lock the lid, set the valve to the Sealing position, and select Manual/Pressure Cook on High for 15 minutes.
  5. Allow a Natural Release for 10 minutes before flipping the valve to Venting to release any remaining steam.
  6. Remove the chicken to a bowl or cutting board and shred using two forks or a handheld electric mixer on low speed.
  7. Return the shredded meat to the pot and toss with the remaining cooking liquids.