Description
The instant pot makes shredded chicken a breeze. This is so easy and great to make in a large batch to freeze so you always have cooked chicken on hand.
Ingredients
Scale
- 4 chicken breasts
- 2 cups chicken broth
- salt, pepper, onion powder and garlic powder to taste
Instructions
- Place trivet inside the instant pot.
- Pour chicken broth in the instant pot.
- Season the chicken breasts so they are evenly coated with salt, pepper, onion powder, and garlic powder.
- Place chicken in the instant pot. Place the lid on and set it on the manual setting on high for 7 minutes. (If you forgot to thaw the chicken, no problem. You can cook the chicken from frozen on high for 12 to 13 minutes)
- Once it beeps, let it naturally release for 8 to 10 minutes. Take chicken out and shred. The absolute best method to shred your chicken is to use a hand mixer. Check out the video above.
- One important note is to always make sure the internal temperature of the chicken reaches 165 degrees.
Notes
To Freeze: Let chicken cool completely. Then place it in a freezer bag and freeze. I like to freeze this recipe in 2 smaller bags. That way it easier to take out only half of the recipe.
When ready to use: Thaw it in the fridge overnight. Add it to soups, casseroles, sandwiches or wraps.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Chicken and Turkey