Instant Pot Shredded Chicken Breast (1srv = 1/10 recipe = 74 grams)
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Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Instant Pot Shredded Chicken Breast (1srv = 1/10 recipe = 74 grams) calories by ingredient
Introduction
Cook raw chicken fresh or frozen and right of the freezer. Easy and very little clean up! Cook raw chicken fresh or frozen and right of the freezer. Easy and very little clean up!Number of Servings: 10
Ingredients
-
3lbs (1361 grams) GV frozen raw chicken breasts
1 cup Swanson unsalted chicken broth
Directions
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.
Member Ratings For This Recipe
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MNABOY
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KATHYJO56
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EVILCECIL