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Instant Pot Shredded Chicken
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Yield: 4-5 cups
Preparation time:
Total time:
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| Instant Pot Shredded Chicken on plate Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 35 minutes Method: Pressure Cooker Cuisine: American INGREDIENTS | |
| 2 – 2 ½ pounds | boneless, skinless chicken breasts or thighs (see note) |
| kosher salt | |
| pepper | |
| ½ cup | chicken broth |
INSTRUCTIONS
Add chicken breasts to the pressure cooker pot, placing them in a single layer across the bottom as much as possible. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 20 minutes.
When cooking is complete, use a natural release.
Transfer the chicken to a plate and shred with two forks or place it in a food processor and pulse a few times for a smaller dice, being careful not to over process to the point that it turns to mush.
Store chicken and broth from the pot in a sealed container in the fridge. Use the chicken within a few days or freeze in 1-2 cup portions for another time.
NOTES
If chicken breasts are quite large, cut them in half horizontally. I really feel like this helps them cook up more tender.
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