Ingredients45 m servings 115
- 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 0 22.1 59 194 Full nutrition
ReviewsRead all reviews 5
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. ...
This is my first dish in the instant pot and it turned out moist and flavorful and didn't take much time which is important to me. Next time I will add my favorite spices to the chicken befor...
Such an easy way to make shredded chicken! I only used about a pound of boneless skinless chicken breasts. I still used 1/2 cup water and about half the salt and pepper. Cooked in the Instant Po...