Time to Cook
- 2 lbs skinless, boneless chicken breasts
- 1/4 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
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.
- calories: 115
- protein: 22.1g 44% DV
- carbohydrates: 0g
- fat: 2.3g 4% DV
- cholesterol: 58.6mg 20% DV
- sodium: 193.5mg 8% DV