Instant Pot Chicken Breasts

Anna Monette Roberts



  • 2 cups water
  • 2 chicken breasts
  • salt and pepper


Close lid securely into the lock position. Make sure the vent is also in the closed position. Pressure cook on low for 8-10 minutes or using the poultry setting. Quick release.

Carefully unlock lid. Remove chicken and place on cutting board to rest for 5 minutes. Shred using 2 forks or in a stand mixer with the paddle attachment. Reserve broth for soups.


Categories: Recipes

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