Shredded Chicken

This recipe was my inaugural use of my gifted 8 qt Instant Pot Duo (yay for parents who like to benefit on occasion from my cooking adventures ).

So juicy and delicious, this versatile recipe can give you chicken breasts (shredded or not) as a main dish on its own or be used as an ingredient in a wide variety of dishes (such as my Chicken & Bacon Ranch Casserole, Cobb Salad, Jalapeño Popper Chicken, and Texas Ranch Chicken)!

Shredded Chicken Recipe

Ingredients

• 1 lb thin-cut boneless, skinless chicken breasts
• 1/2 cup low-sodium chicken broth
• 1/4 tsp freshly ground black pepper

Directions

1. Pour 1/2 cup broth into inner pot of Instant Pot.
2. Place Instant Pot’s trivet into pot.
3. Season 1 lb chicken breasts equally with 1/4 tsp black pepper.
4. Place chicken on top of the trivet – it’s okay if they overlap a bit – and close Instant Pot, lid, setting to SEAL.
5. Cook on PRESSURE COOK (or MANUAL) for 8 mins. It will take about 10 mins to build pressure before the Instant Pot starts to count down from 8 mins.
6. When the timer goes off, do a quick release, setting to VENT.
7. When pressure pin drops, open Instant Pot lid and use a meat thermometer, inserted into the thickest part of the chicken breast to obtain a reading of at least 165^◦ F. If it’s not reading at least 165^◦ F, continue cooking chicken breast in increments of 2 mins.
8. Remove chicken to a large bowl and use 2 forks to shred.

Nutrition Facts
Servings: 2
Amount per serving
Calories	263
% Daily Value*
Total Fat 5.7g	7%
Saturated Fat 0g	0%
Cholesterol 145mg	48%
Sodium 133mg	6%
Total Carbohydrate 0.4g	0%
Dietary Fiber 0.1g	0%
Total Sugars 0g
Protein 48.6g
Vitamin D 0mcg	1%
Calcium 12mg	1%
Iron 1mg	6%
Potassium 842mg	18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#Keto #LowCarb #LowFat #LowSodium #Paleo #Whole30