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Instant Pot Shredded Chicken Recipe

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This recipe for Instant Pot Shredded Chicken is from Dana's Keto Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 to 3 pounds boneless skinless chicken breasts
1 c. chicken stock (or water)
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
Directions:
Directions:
1. Combine the ingredients. 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.
2. Pressure Cook. 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 to release whatever pressure remains.
3. Shred. Remove the lid and use two forks to shred the chicken. Give it a thorough toss with the remaining juices in the pressure cooker.
4. Serve or store. 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.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
5 minutes prep time 20 minute cook time

 

 

 

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