First, measure out the ingredients with the measuring cup and spoons.
Next, lay the chicken breasts out on a flat surface (I like to use a cutting board). Sprinkle each chicken breast with salt and pepper.
Flip the chicken. I like to use a pair of tongs to handle the chicken to keep my hands clean.
Sprinkle this other side of the chicken with salt and pepper.
Then, place a Silicone Pressure Cooker Roasting Rack at the bottom of the pressure cooker. Then, place the chicken on top, trying not to overlap the breasts too much.
Next, pour the water into the cooker.
Seal the cooker lid and pressure cook the chicken for 8 minutes.
After cooking, let the cooker sit for 5 minutes before messing with the lid. Then, open the valve and remove the lid.
Next, check the internal temp of the chicken with a meat thermometer. The temp needs to reach 165°F.
Transfer the cooked chicken to a large glass mixing bowl.
Use a hand mixer to shred the chicken starting on a low speed, then bump it up to a higher speed. Make sure to lightly press the mixer into the chicken to help break it apart.
If more moisture is desired, add ½ cup of the liquid from the instant pot and mix it up.
Finally, serve and enjoy!
Video
Notes
Storing Shredded Chicken BreastTo store shredded chicken: first, let the chicken cool, but store it within 2 hours of cooking. Transfer the chicken to an airtight container. Label the date on the outside of the container to keep up with freshness. Store in the fridge for up to 4 days.To freeze shredded chicken: first, let the chicken cool. Store the chicken in a freezer-safe Ziploc bag. Label the date on the outside of the container to keep up with freshness. Store in the freezer for up to 3 months.