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shredded chicken in a blue and white bowl next to freezer bag with shredded chicken and striped towel
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Instant Pot Shredded Chicken

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 12 minutes
Pressurizing 15 minutes
Total Time 17 minutes
Servings 2 freezable servings
Calories 573kcal
Author Jennifer Draper

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 3 cups chicken broth

Instructions

  • Add chicken to pressure cooker
  • Pour in enough broth to cover
  • Add lid and seal
  • Set to high pressure for 12 minutes (It will take about 10 minutes to come to pressure)
  • Once cooking has completed allow for 5 minutes natural pressure release and then perform quick release
  • Remove chicken from pot and shred in bowl 
  • Add 1/4 to 1/2 cup remaining broth back to shredded chicken if desired
  • Portion into 1 pound bags and label for freezing

Nutrition

Calories: 573kcal | Carbohydrates: 4g | Protein: 103g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 290mg | Sodium: 632mg | Potassium: 1982mg | Vitamin A: 135IU | Vitamin C: 5.4mg | Calcium: 37mg | Iron: 2.4mg