Instant Pot Shredded Chicken Breasts Food

INSTANT POT® SHREDDED CHICKEN

Steps:

• Combine chicken breasts, water, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Shred the chicken using 2 forks. Store shredded chicken in an airtight container with the liquid to help keep it moist.

JUICY INSTANT POT SHREDDED CHICKEN

Steps:

• Place broth, seasoning salt, Italian seasoning and pepper into the Instant Pot inner pot. Stir.
• Add the chicken breasts (no trivet necessary!) and put the lid on.
• Turn valve to sealing, and select Manual (or Pressure Cook), high pressure for 10 minutes (they will be cooked at 7-8 minutes, but a couple extra minutes makes them fall apart tender). It will take about 10 minutes to come to pressure and start counting down.
• Once the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10 minutes (i.e., don't touch it!).
• 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.

MEAL PREP INSTANT POT SHREDDED CHICKEN

Steps:

• Toss the chicken with the garlic salt, paprika, onion powder, 1/4 teaspoon salt and a few grinds of pepper until evenly coated.
• Place a rack in the bottom of a 6- or 8-quart Instant Pot® and add 1 cup of water. Put the chicken on the rack. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 7 minutes (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the chicken to a large bowl and shred with two forks, reserving liquid in the pot. Remove the rack.
• Set the pot to saute on high and bring the remaining liquid to a boil. Let cook (uncovered) until reduced back to 1 cup, about 5 minutes. Pour the liquid over the shredded chicken and toss to combine.
• The chicken will keep up to 4 days. Let cool completely before refrigerating.
• BBQ Chicken Sandwiches: Toss the cooked chicken with your favorite BBQ sauce and serve as sandwiches topped with store-bought coleslaw.
• Chicken Tacos: Stir jarred salsa into the cooked chicken and serve in softened corn or flour tortillas with your favorite toppings.
• Pizza Pockets: Spoon jarred pizza sauce over pizza dough and top with the cooked chicken, pepperoni and shredded mozzarella before baking.
• Teriyaki Bowls: Mix the cooked chicken with teriyaki sauce and serve on top of rice with a side of steamed broccoli.