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Ingredients
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4 pounds skinless, boneless chicken breasts
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½ cup water
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1 teaspoon salt
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½ teaspoon ground black pepper
Directions
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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.
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Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
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Shred the chicken using 2 forks. Store shredded chicken in an airtight container with the liquid to help keep it moist.
Recipe Tip
Substitute chicken broth for the water if preferred.
Nutrition Facts (per serving)
115 | Calories |
2g | Fat |
22g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 115 | |
% Daily Value * | |
Total Fat 2g | 3% |
Saturated Fat 1g | 3% |
Cholesterol 59mg | 20% |
Sodium 194mg | 8% |
Protein 22g | 44% |
Calcium 11mg | 1% |
Iron 1mg | 4% |
Potassium 143mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.