Instant Pot Shredded Chicken Breast
Instant Pot Shredded Chicken Breast is an easy, hands-free way to cook juicy, tender breast for recipes that call for it precooked. This method makes fresh or frozen chicken available in under 30 minutes.
Servings: 4 cups
Calories: 68kcal
Equipment
- meat claws or two forks
Ingredients
- 2 Boneless Skinless Chicken Breasts about 1.5 lbs (fresh or frozen)
- ⅛ teaspoon Sea Salt
- ¼ teaspoon Black Pepper
- 1 cup Chicken Broth or preferred cooking liquid
Instructions
- Place CHICKEN BREASTS in the pressure cooker. Season with SALT and PEPPER, and add BROTH.
- Select "Manual" or "Pressure cook" on HIGH pressure for 6 minutes followed by a FULL 10-minute natural pressure release (NPR).Note: Add 2 minutes per pound for frozen chicken breast
- Flip the pressure release valve to the "Venting" position to release any remaining steam. Open the lid and insert a quick-read thermometer in the center of the thickest breast to confirm 165°F minimum temp * see recipe footnotes about this
- Transfer chicken breasts to a plate, draped with aluminum foil, and allow to rest for 5 minutes before shredding.Note: This is key for moisture retention, so resist the temptation to shred them right away.
- Shred chicken into bite sized pieces with 2 forks (or your favorite method).
Storing and freezing
- Allow to cool completely. Refrigerate in airtight container up to 5 days or freeze 30 days (or longer if vacuum-sealed).
Video
Nutrition
Serving: 0.5cup | Calories: 68kcal | Carbohydrates: 1g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 353mg | Potassium: 258mg | Fiber: 1g | Vitamin A: 19IU | Vitamin C: 5mg | Calcium: 7mg | Iron: 1mg