Ingredients
Equipment
Method
- Place your frozen chicken breasts directly into the Instant Pot. Pour in 1/2 cup to 1 cup of water so there’s enough liquid for pressure cooking. If I use my 6QT Instant Pot I add 1/2 cup, for the 8QT I add a cup.
- If you’d like, sprinkle a little salt directly onto the chicken for extra flavor. I usually skip this if I know the chicken will go into seasoned dishes later, but my husband likes a touch of salt when it’s for plain meals or salads.
- Close the lid, set the valve to sealing, and cook on HIGH pressure for 25 minutes. When the timer ends, quick release the steam carefully.
- Once all the pressure is released, open the lid and use tongs to transfer the chicken to a cutting board or mixing bowl. The chicken should be tender enough to shred easily.
- To shred, you can go old-school with two forks, or if you’re making several pounds at once, place the chicken in your KitchenAid mixer with the paddle attachment and a spoon of so of the chicken broth juices from the pot.Turn it on low for 30 seconds to a minute, and it’ll do all the hard work for you.
- Once shredded, let the chicken cool completely before portioning.If I’m not using it straight away, I divide mine into meal-sized freezer bags, flatten them for easy stacking, and label each with the date and amount.
Video
Notes
- You can use fresh or frozen chicken, the cooking time will need reduced to 15 minutes.
- If you’re using very large breasts, allow an extra 2–3 minutes of cooking time.
Storage
Store cooled shredded chicken in airtight containers or freezer bags:- Fridge: up to 4 days
- Freezer: up to 3 months
Nutrition information is automatically calculated, so should only be used as an approximation.