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Ingredients
- 2 – 2 ½ pounds boneless, skinless chicken breasts
- kosher salt and pepper
- ½ cup chicken broth
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.