Quick shredded chicken

(Serves 12) 

Ingredients

• 3 lbs boneless, skinless chicken breasts (chicken tenders work well)

• 1 cup chicken broth

• 1 teaspoon salt

• ½ teaspoon black pepper

  Optional: 1/2 teaspoon of paprika, cumin, garlic salt or any other herbs

How to:

1. Place all ingredients in the Instant Pot.

2. Pressure cook on High for 8–10 minutes if using fresh chicken, or 10–12 minutes if using frozen.

3. Allow the pressure to release naturally for 5 minutes.

4. Check the internal temperature of the chicken to ensure it reaches at least 165°F. If not, cook under pressure for an additional 3 minutes.

5. Let the chicken rest for 5 minutes, then shred with two forks.

Note:

• If you don’t have a pressure cooker, you can make this in a slow cooker: cook on Low for 6–8 hours.

Calories: ~187 kcal

Protein: ~35 g

Fat: ~4 g

Carbohydrates: 0 g