Pressure Cooker Shredded Chicken

Jun 25

Jun 25 Pressure Cooker Shredded Chicken

HOW TO COOK CHICKEN BREAST IN INSTANT POT

INGREDIENTS

3 pounds chicken breasts fresh or frozen, see notes on timing
1 cup pineapple juice or chicken stock
1 tablespoon minced garlic
2 teaspoons kosher salt 1 teaspoon if using chicken stock

SIZE MATTERS

You determine the cook time based on the size of individual breasts, not total pounds. This recipe was developed using organic chicken breasts which tend to run smaller than conventional chicken breasts.

6-ounce chicken breasts 6 minutes on high pressure for fresh/ 10 minutes on high pressure for frozen
8-ounce chicken breasts 7 minutes on high pressure for fresh/11 minutes on high pressure for frozen
10-ounce chicken breasts 8 minutes on high pressure for fresh/12 minutes on high pressure for frozen

FOR FRESH CHICKEN BREASTS (OR THAWED CHICKEN BREAST)

Place chicken breasts in the inner pot of instant pot.
Add in 1 cup pineapple juice or chicken stock.
Season with salt and garlic powder.
Place lid on instant pot and be sure vent knob is pointed towards sealed.
Set pressure cooker to cook time based on the size of chicken breasts.
It will take less than 10 minutes for your pressure cooker to reach pressure.
Once cook time has elapsed, let the pressure release naturally for 5 minutes, and do a quick release.
Remove the meat from the liquid and let rest for 5-10 minutes.

FOR FROZEN CHICKEN BREASTS

Place frozen chicken breasts in the inner pot of instant pot.
Add in 1 cup pineapple juice or chicken stock.
Season with salt and garlic powder.
Place lid on instant pot and be sure vent knob is pointed towards sealed.
Set pressure cooker to cook time based on the size of chicken breasts.
It will take longer for your pressure cooker to reach pressure due to meat being frozen, but it should not be longer than 12 minutes.
Once cook time has elapsed, let the pressure release naturally for 5 minutes, and do a quick release.
Remove the meat from the liquid and let rest for 5-10 minutes.

If your chicken breasts are frozen together, I suggest placing them in a bowl of cold water until you can break them apart into individual breasts. If you try to cook in one hunk, you will end up with over-cooked and under-cooked chicken.

WHAT IF CHICKEN IS NOT COOKED?

Chicken needs to reach an internal temperature of 165 degrees before safe to consume. Once your cook time has elapsed and pressure has been released, chicken the internal temperature of your chicken breast. If less than 160 degrees, place the lid back on the pressure cooker and cook for an additional 2-5 minutes on high pressure.

If at 160 degrees, your chicken breast will reach 165 degrees as it rests.

DIRECTIONS FOR INSTANT POT SHREDDED CHICKEN

Cook chicken as recipe directs.
Once cook time has elapsed remove the chicken breast from instant pot and drain off all but 1/2 cooking liquid.
Add chicken and reserved liquid back into the inner pot of pressure cooker and shred with a handheld mixer on medium speed. This trick works perfectly to shred chicken breasts in no time!