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Ingredients45 m servings 115 cals
Original recipe yields 16 servings (4 pounds chicken)
- Combine chicken breasts, water, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Shred the chicken using 2 forks. Store shredded chicken in an airtight container with the liquid to help keep it moist.
- Cook's Note:
- Substitute chicken broth for the water if preferred.
Per Serving: 115 calories; 2.3 g fat; 0 g carbohydrates; 22.1 g protein; 59 mg cholesterol; 194 mg sodium. Full nutrition
ReviewsRead all reviews 2
Will definitely make again! Two chicken breasts, bone in, 3/4 cup water, six minutes pressure cooking with quick release kept my kitchen COOL. Produced a nice moist, easy to shred chicken. ...