Yield: 5 servings
Instant Pot Shredded Chicken Breasts
Chicken breast is an easy staple for many recipes. This instant pot shredded chicken will take your meal prep to the next level using fresh or frozen chicken breasts!
Ingredients
- 1 cup chicken broth, or vegetable broth
- 1 teaspoon kosher salt, or seasoned salt, garlic salt, etc.
- ½ teaspoon Italian seasoning
- ½ teaspoon fresh cracked black pepper
- ¼ teaspoon garlic powder
- 1 tablespoon olive oil, or butter
- 4 boneless, skinless chicken breasts (fresh or frozen)
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Instructions
- Place broth, salt, Italian seasoning, pepper, garlic powder and olive oil into the Instant Pot inner pot. Whisk to combine. Add the chicken breasts and lock on the lid.
- FOR FRESH CHICKEN BREASTS: Select Manual (or Pressure Cook) and cook on high pressure for 12 minutes. Don’t forget, it will take about 10 minutes for the instant pot to come to pressure and then the timer to start counting down.
- FOR FROZEN CHICKEN BREASTS: Select Manual (or Pressure Cook) and cook on high pressure for 18 minutes. Don’t forget, it will take about 10 minutes for the instant pot to come to pressure and then the timer to start counting down.
- Allow the instant pot to naturally release the pressure by letting it sit untouched for 10 minutes after the countdown timer ends.
- Open the lid and drain about half of the liquid. Shred the chicken breasts with the remaining liquid in the pot, and serve as desired.
- To freeze, let cool to room temperature before placing in freezer bags.
Equipment
Notes
- If you are using frozen chicken breasts, make sure they are not frozen together as this will affect how they cook. If they are frozen together, let them thaw enough that you are able to pry them apart before cooking.
- You can freeze the cooked and shredded chicken for meal prep for easy weeknight meals.
Nutrition
Serving: 1, Calories: 233kcal, Carbohydrates: 1g, Protein: 38g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Cholesterol: 103mg, Sodium: 849mg