Instant Pot Pressure Cooker Chicken Breast Recipe (Shredded Chicken)
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- 4 lb Chicken breast
- 1 tbsp Italian seasoning (or any spices you like)
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
- 1 cup Chicken broth (or use homemade)
Place the chicken into the pressure cooker. Season with Italian seasoning, sea salt, and black pepper (or any other spices you like). Pour the chicken broth around the sides of the chicken.
Close the lid and select the either the "Poultry" or "Manual" setting. Set the time to 8 minutes for fresh chicken breast, or 13 minutes for frozen chicken breast. (These times are for typical 6-8 ounce chicken breasts. If yours are larger, add a couple of minutes.)
When done, let the pressure naturally release for at least 5 minutes. After that, you can turn the valve to "vent" for quick release if you're in a hurry, or continue natural release for the most tender texture.
Unplug the pressure cooker and use two forks to shred the chicken. (I prefer to do this right in the pressure cooker, mixing with the juices.) Drain if serving right away, or store with the broth to retain moisture.
Serving size: 1/2 cup
- Check the chart above to see how to scale this pressure cooker chicken breast recipe to any weight from 1 to 5 pounds!
Video Showing How To Make Instant Pot Shredded Chicken:
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