Ingredients30 m servings 678
- Whisk water, ranch dressing mix, poultry seasoning, pepper, and salt together in the bottom of a multi-functional pressure cooker (such as Instant Pot(R)). Add chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 7 to 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 13 to 18 minutes. Unlock and remove the lid. Shred chicken with 2 forks. Coat with barbecue sauce.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of seasoning mixture. The actual amount of seasoning consumed will vary.
Per Serving: 678 calories; 6.4 101.6 47.7 129 8579 Full nutrition
ReviewsRead all reviews 4
Fantastic flavor! I doubled the cooking time and removed the chicken from the liquid to shred. I added just enough of the liquid to moisten the shredded chicken and added sauce. I would definite...
Really yummy! I gave the recipe 4 stars because I did have to cook the frozen chicken breasts longer than the recipe stated. I would recommend 20 minutes at pressure with npr. Since I live at ...
Followed directions exactly - chicken wasn’t cooked thoroughly. Added another 4 min, then quick release pressure. Too much broth left. Removed chicken to shred, added 1/2 c. broth back to shredd...