Instant Pot Pulled Chicken.
Four pounds of chicken thighs get seasoned with Pecking Order®, seared, and pressure-cooked into shredded meat ready for any dish
Four pounds of chicken thighs get seasoned with Pecking Order®, seared, and pressure-cooked into shredded meat ready for any dish
Ingredients
Ingredients
- FOR THE CHICKEN:
- 4 pounds chicken thighs, boneless, skinless
- 1 teaspoon salt
- 3 Tablespoons Casa M Spice Co® Pecking Order®
- 2 teaspoons olive oil
- 1/2 cup water or chicken/vegetable broth
Method
-
01
Season chicken with salt and spice
3 minMake sure every piece gets an even coat of salt and Pecking Order® — you're looking for no bare spots, especially in the nooks where thighs overlap, so the seasoning penetrates all that meat.
-
02
Sear chicken thighs in batches until browned
12 minUse sauté mode; work in batches to maintain single layer.
-
03
Return chicken to pot with water and seal
2 minPour the water or broth around the chicken (not over it), then lock that lid down tight and make sure the valve is set to sealing — you'll know it's ready when the float pin pops up after a minute or so.
-
04
Pressure cook for 60 minutes
1h mOnce the pot reaches pressure, the timer starts; don't mess with it for the full 60 minutes — the chicken's breaking down in there, getting tender enough to shred with a fork, and interrupting just wastes energy and adds time.
-
05
Allow pressure to release naturally
15 minNatural release; vent carefully before opening.
-
06
Remove chicken and shred
5 minReserve broth for future use.
From Mike's Notebook
Don't skip the sear — browning builds flavor that pressure cooking alone won't give you.
Natural release takes 15 minutes; forcing it early leaves the meat stringy and tough.
That reserved broth is liquid gold for rice, soups, or thinning your pulled chicken later.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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