Cook chicken in your instant pot to use in casseroles, salads, quesadillas, tacos and soups. It cooks up tender and moist and is perfect for make ahead meals.
4boneless skinless chicken breasts(I use fresh, but you can use frozen and add 7 minutes to your cooking time)
2cupswater
Instructions
Place the steamer rack that came with your instant pot in the bottom of the stainless steel inner cooking pot.
Add 2 cups of water then place boneless, skinless chicken breast on top of the steamer rack.
After the rack, water and chicken are in the inner cooking pot, place it inside the chamber of your instant pot to cook.
Make sure sealing ring is placed properly in the top and place top on and turn to close. Most importantly place sealing vent on top to sealed position.
The next step is to press the poultry button or set to manual for 15 minutes. It will take about 15 to 20 minutes for the pot to reach full pressure and start counting down as it cooks.
When the timer beeps, let the pressure release naturally for about 15 minutes.
Release any remaining pressure by using a slotted spoon to turn the vent from sealing to release.
Carefully remove the top and inner pot.
Remove all chicken with tongs and place them on a plate or in a large bowl.
Shred with tongs or 2 forks.
Use in any recipe that calls for shredded chicken.
Notes
Nutritional information is an estimate and will vary according to ingredients and amount served.You can cook more chicken if needed. I have cooked up to 10 chicken breasts without adjusting the time.If your pot is over half full, you will need to add extra water and some extra minutes cooking time.Promptly refrigerate or freeze any cooked chicken that you are not using immediately.