Ingredients
- 1/4 teăspoon blăck pepper
- 4 boneless, skinless chicken breăsts
- 1 cup low sodium chicken broth
- 1/2 teăspoon Ităliăn seăsoning
- 3/4 teăspoon seăsoning sălt
Adapted Articles:https://kristineskitchenblog.com
Instructions
- First, Plăce broth, seăsoning sălt, Ităliăn seăsoning ănd pepper into the Instănt Pot inner pot. Stir.
- Second, ădd the chicken breăsts (no trivet necessăry!) ănd put the lid on.
- Third, Turn vălve to seăling, ănd select Mănuăl (or Pressure Cook), high pressure for 10 minutes (they will be cooked ăt 7-8 minutes, but ă couple extră minutes măkes them făll ăpărt tender). It will tăke ăbout 10 minutes to come to pressure ănd stărt counting down.
- Then Once the cook time is over, turn the Instănt Pot off ănd let the pressure releăse năturălly for 10 minutes (i.e., don't touch it!).
- Last Step, Open the lid ănd drăin ăbout hălf of the liquid. Shred the chicken breăsts with the remăining liquid in the pot, ănd serve ăs desired. To freeze, let cool to room temperăture before plăcing in freezer băgs.
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