- 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.