Fail-proof and easy way to cook fresh or frozen chicken breast into a juicy, flavorful shredded meat and use in many dishes, like tacos, BBQ chicken, Buffalo chicken, sandwiches or soups.
Prep Time5 minutesmins
Cook Time12 minutesmins
natural pressure release10 minutesmins
Total Time27 minutesmins
Course: Main Dish
Cuisine: American
Keyword: Instant Pot shredded chicken, pressure cooker chicken pasta
Make sure the stainless steel insert is in your Instant Pot.
Place chicken breasts on a plate and season generously with salt, pepper, oregano and Italian seasoning.
Pour chicken stock into IP insert. Add chicken into the liquid.
Close the lid and set valve to sealing position (newer models do it on their own).
Press "manual" or "pressure cook" setting and set timer to 12 minutes. Make sure the Instant Pot is set to cook at HIGH pressure.
The IP will beep after a few seconds and it will start coming to pressure. It can take 8 to 10 minutes.
When the timer is done, press the "cancel/off" button. Do not switch the valve. Let the Instant Pot release pressure naturally.
When the pressure pin is down, carefully open to lid away from your face. Remove chicken onto a plate. Discard liquid or keep for soups.
Shredd chicken with two forks or hand mixer.
Notes
Divide into 2-cup portions and place in freezer-safe bags or containers to use later. Store in fridge for up to 4 days and in the freezer for up to 3 months.