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–+ servings
Instant Pot Garlic Herb Pulled Chicken in a light tray next to the Instant Pot and garlic cloves scattered around
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5 from 2 votes

Instant Pot Garlic Herb Pulled Chicken

Savory, flavorful and crazy simple to make, Instant Pot Garlic Herb Pulled Chicken is a serious staple around our house. Perfect for a quick no-muss-no-fuss dinner on a hectic weeknight.
Prep Time5 mins
Cook Time15 mins
Total Time5 mins
Course: Main Course
Cuisine: American
Diet: Gluten Free
Keyword: garlic herb pulled chicken recipe, instant pot chicken recipe, instant pot garlic herb pulled chicken
Servings: 6 -7
Calories: 348kcal
Author: Taesha Butler

Ingredients

  • 2 pounds boneless and skinless chicken thighs
  • 1 yellow onion peeled and cut into rings
  • 1/2 tablespoon dried thyme
  • 1/2 tablespoon  dried basil
  • 1/2 tablespoon  dried oregano
  • 3/4 cup  broth or water
  • 3 cloves  garlic, minced
  • 1/2 teaspoon  sea salt
  • black pepper, to taste

Instructions

  • Pour water/broth into your Instant Pot and layer the rings of sliced onions on the bottom.
  • In a small bowl, mix thyme, basil, oregano, salt and black pepper. Mix.
  • Generously season chicken with herb mixture on both sides. Place seasoned chicken on top of the onions in the Instant Pot.
  • Sprinkle the minced garlic over the chicken.
  • Place the lid on the Instant Pot, lock in place and turn the valve to sealing.
  • Select the poultry setting and set the timer for 15 minutes.
  • Once the time is up, switch the valve to venting to quick release the pressure.
  • Once all of the pressure is released, remove the lid and transfer the chicken to a large tray or bowl.
  • Shred the chicken with two forks, in a stand mixer with the flat beater attachment (my favorite method) or however you like best!
  • Add a little of the broth to the chicken if you like moist chicken or leave as is if you prefer your chicken a bit drier.
  • Enjoy immediately or store leftovers in an air tight container in the fridge for up to 5 days.

Notes

Some great ways to use the leftovers:
  • Over a bed of greens and cherry tomatoes with a little ranch dressing 
  • Mixed with a little mayo and layered on some gluten free bread with a little baby spinach for a quick chicken salad sandwich
  • Tossed into some broth with random veggies that need to be used up for a quick chicken and veggie soup!

Nutrition

Calories: 348kcal | Carbohydrates: 4g | Protein: 25g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 148mg | Sodium: 396mg | Potassium: 385mg | Fiber: 1g | Sugar: 1g | Vitamin A: 224IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 3mg