Instant Pot Shredded Chicken

🥘 Ingredients

• bay leaves
  2
• broth (chicken or vegetable)
  1 cup
• chicken breasts (skinless)
  2 pounds
• garlic powder
  1/2 teaspoon
• pepper (black)
  1/2 teaspoon
• salt
  1 teaspoon

🍳 Cookware

• instant pot

1. 1

   Place the chicken breasts inside the instant pot . Season with salt , pepper and garlic powder . Add the bay leaves next to the chicken and pour the broth over the chicken.

   chicken breasts: 2 pounds (skinless), salt: 1 teaspoon, pepper: 1/2 teaspoon (black), garlic powder: 1/2 teaspoon, bay leaves: 2, broth: 1 cup (chicken or vegetable)
2. 2

   Place the lid on and move the valve to sealing. Press manual pressure and set the timer to ⏱️ 10 minutes high pressure. You’ll notice the Instant Pot will start to come to pressure first and then the timer will begin. It can take ⏱️ 8-10 minutes to come to pressure.
3. 3

   When the cook time is up, let the pressure release naturally for ⏱️ 5 minutes , then do a quick release for any remaining pressure. Carefully open and remove the lid. Check the internal temperature of the chicken to make sure it’s 165°F or higher. If it’s not, seal again and cook for an additional ⏱️ 2-3 minutes .
4. 4

   Strain the remaining broth in the Instant Pot to use for soups. Shred the chicken with two forks or electric mixer and use as desired. Add more broth on top to keep the chicken juicy.
5. 📝

   Storage: Store it in an airtight container in the fridge for up to 4 days.

6. 📝

   Freezing Instructions: Freeze in portions for up to 4 months.

7. 📝

   Nutrition: Calories: 132kcal, Carbohydrates: 1g, Protein: 24g, Fat: 3g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 540mg, Potassium: 424mg, Fiber: 1g, Sugar: 1g, Vitamin A: 99IU, Vitamin C: 1mg, Calcium: 7mg, Iron: 1mg