How to cook shredded chicken breasts in an instant pot

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Another gadget? I know, my man is like the gadget police. It took us forever to get a kitchen aid stand mixer for this reason. I love it and have no regrets, specifically the fact that it has a glass bowl for seeing into and watching the constistency of whatever I am making. Thanks to that British Baking Show for inspiring me to look for a glass one. It’s pretty and it’s functional.

I digress but, city living, you have to guard against stuff and clutter. Do we really need that?  Well let me tell you this Instant Pot baby is closely classified to an essential. In real life, it is not, I mean I did without one for many years BUT now, I use it almost EVERY week.  As soon as I pack it away for that clean counter feeling, it’s time to bring it out again.

For those that forget to take meat out the freezer (me!) cause when you tried to do it, your kids distracted you and you forgot why you were standing in front of the fridge. Enter the Instant Pot with it’s super hero cape. I mean what else can cook frozen chicken breasts in less than 30 minutes from frozen! Now as a busy homeschooloing blogging mama, that’s my language.

Here are some options for using this shredded chicken.

1. Shredded chicken breasts
Prepare in advance when your life is together and you’ve got a plan in mind for the week, the month and the year. Freeze and thaw as needed. This is great for salads, tacos, wraps or bowls to use up your current produce.

2. Salsa Jar and Stock Chicken
Add the flavor without the fuss. Add 1 cup of chicken stock and a jar of your favorite salsa to flavor the meat and add it to your favorite rice bowl. This is my dinner in a flash move, wonder woman has some competition here with this instant pot.

How to cook chicken breasts in an instant pot

 

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Quick dinner hack. Shredded chicken breasts a great foundation for several meals options

Food in Color: Food in Color

Cuisine: Instant Pot

Serves: 4-6

Ingredients

• 4 Chicken Breasts (Fresh or Frozen)
• 2 cups chicken Stock
• Salt and pepper to taste

Instructions

1. Place the chicken breast inside the instant pot on the trivet insert to prevent sticking
2. Add the stock
3. Close the lid and ensure on sealed mode. Select high pressure for the pressure level and adjust to cool for 12 minutes for defrosted chicken breasts and 15 minutes for frozen.
4. Carefully allow pressure to release by opening slightly. I generally put a dishcloth lightly over the seal to catch the steam.

Notes

Use 1 cup of stock and 1 jar of salsa instead of 2 cups of stock if you are making the breasts with the salsa flavor instead of plain shredded chicken breasts.

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