In a 6.5 quart Ninja Foodi or 6 quart Instant Pot, put your wire rack in the bottom of your insert, pour in 1-2 cups of water and place a metal bowl (that will fit underneath the lid) on the wire rack.
Place your chicken in the bottom of your bowl.
In a small bowl, mix together the rest of your ingredients, except for your rice, and pour over your chicken.
Seal and cook on high for 5 minutes. (It will take approximately 15 minutes to come to pressure before your cooking time starts.)
Natural release for 10 minutes, then quick release.
Wearing oven mitts, put the bowl on an oven hot pad and shred the chicken with two forks.
Serve chicken and cooking juices over rice.
Notes
We’ve tested this recipe in a 6 quart Instant Pot and 6.5 quart Ninja Foodi. When pressure cooking with larger pressure cookers, you may need to add 1/2 cup to 1 cup more liquid to reach pressure. Make sure not to overfill smaller pressure cookers past their max lines.
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
Finally, all electric pressure cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own electric pressure cooker and time adjusted as needed.