Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.

instant pot shredded chicken

4.7

(54)

www.gimmesomeoven.com
Your Recipes

Prep Time: 5 minutes

Cook Time: 20 minutes

Total: 25 minutes

Servings: 6

Ingredients

Remove All · Remove Spices · Remove Staples

Export 3 ingredients for grocery delivery

Instructions

Helping creators monetize
Show ad-free recipes at the top of any site

Step 1

Add the chicken breasts, seasoning and chicken stock to the bowl of your pressure cooker.  Give everything a brief toss to combine, then arrange the chicken breasts so that they are spread out in an even layer.

Step 2

Cover and set the pressure cooker lid valve to “sealing.”  Pressure cook on high for 10 minutes, followed by a 5 minute natural release, followed by a quick release (carefully flip the valve to “venting”) to release whatever pressure remains.

Step 3

Remove the lid and use two forks to shred the chicken.  Give it a thorough toss with the remaining juices in the pressure cooker.

Step 4

Serve the chicken while it’s nice and warm.  Or transfer it to a sealed container and refrigerate for up to 3 days or freeze for up to 3 months.  (If freezing, I recommend portioning the chicken in small storage containers or storage bags, so that you have the option to thaw and use small portions rather than having to thaw the entire batch.)