PREP - Shredded Chicken

By kristentirrell

Ingredients

• 2 – 2 ½ pounds boneless, skinless chicken breasts
• kosher salt and pepper
• ½ cup chicken broth

Details

Adapted from tidbits-marci.com

Preparation

Step 1

Add chicken breasts to the pressure cooker pot, placing them in a single layer across the bottom as much as possible. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 20 minutes (1 lb 13 minutes).

When cooking is complete, use a natural release for 10 minutes.

Transfer the chicken to a plate and shred with two forks or place it in a food processor and pulse a few times for a smaller dice, being careful not to over process to the point that it turns to mush.

Store chicken and broth from the pot in a sealed container in the fridge. Use the chicken within a few days or freeze in 1-2 cup portions for another time.