Ingredients
16
16 servings
- •4 pounds skinless, boneless chicken breasts
- •0.5 cup water
- •1 teaspoon salt
- •0.5 teaspoon ground black pepper
Instructions
- 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.
Nutritional Facts
Per 16 servings
- Calories: 115
- Fat: 2g
- Protein: 22g
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