Instant Pot Shredded Chicken Breast (1srv = 1/10 recipe = 74 grams)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3lbs (1361 grams) GV frozen raw chicken breasts 1 cup Swanson unsalted chicken broth
Place the ingredients in the Instant Pot liner.
Close the lid and turn the vent to "Sealing"
Cook on High Pressure
Fresh chicken: 8 minutes
Frozen Chicken: 12 minutes
Natural pressure release for 5 minutes.
Check the internal temperature of the chicken breasts with a thermometer. Chicken must be at least 165F.
Drain off most of the liquid (save it for gravy or use in a few day).
Let the chicken cool in the liner for about 10 minutes.
Place the liner in your sink and using a hand mixer (on low) shred the chicken.
This is seriously the easiest way to make a bunch of shredded chicken. I love how the had mixer shreds it.
Portion the chicken in freezer bags. Refrigerate for up to four days or freeze for up to 6 months.
To thaw, place the bag of cooked frozen chicken in the refrigerator over night.
After draining the liquid, this recipe creates 742 grams of shredded chicken.
10 servings: Each serving would be 74 grams or 3/4 cup loose.
Note: This recipe calls for and uses 1 cup of fat free unsalted chicken broth. When the chicken is done cooking, there will be
28 ounces of broth/chicken juice drained off. I wanted the nutritional information for just the chicken. A Sparkpeople user helped by suggesting to put a negative amount of chicken broth in to figure the nutrition. A spark coach agreed this was a good idea.
Close the lid and turn the vent to "Sealing"
Cook on High Pressure
Fresh chicken: 8 minutes
Frozen Chicken: 12 minutes
Natural pressure release for 5 minutes.
Check the internal temperature of the chicken breasts with a thermometer. Chicken must be at least 165F.
Drain off most of the liquid (save it for gravy or use in a few day).
Let the chicken cool in the liner for about 10 minutes.
Place the liner in your sink and using a hand mixer (on low) shred the chicken.
This is seriously the easiest way to make a bunch of shredded chicken. I love how the had mixer shreds it.
Portion the chicken in freezer bags. Refrigerate for up to four days or freeze for up to 6 months.
To thaw, place the bag of cooked frozen chicken in the refrigerator over night.
After draining the liquid, this recipe creates 742 grams of shredded chicken.
10 servings: Each serving would be 74 grams or 3/4 cup loose.
Note: This recipe calls for and uses 1 cup of fat free unsalted chicken broth. When the chicken is done cooking, there will be
28 ounces of broth/chicken juice drained off. I wanted the nutritional information for just the chicken. A Sparkpeople user helped by suggesting to put a negative amount of chicken broth in to figure the nutrition. A spark coach agreed this was a good idea.
Nutritional Info Amount Per Serving
- Calories: 130.2
- Total Fat: 3.0 g
- Cholesterol: 79.0 mg
- Sodium: 253.3 mg
- Total Carbs: -0.4 g
- Dietary Fiber: 0.0 g
- Protein: 27.2 g
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