1cupof ONE of the following: salsa verde, traditional salsa, chicken broth OR barbecue sauce
Instructions
If desired, spray the inside of the Instant Pot with nonstick spray. Add chicken and your choice of liquid. I like to put a little salsa (or other liquid) under the chicken as well as on top to prevent chicken from sticking to the bottom of the Instant Pot and to make sure the chicken soaks up tons of flavor.
Secure lid and turn valve to seal. Set Instant Pot to Pressure Cook (or High pressure) for 10 minutes.
When cooking is complete, quick release pressure by turning valve to vent, watching out for steam. When pressure valve lowers, remove lid. Check thickest part of chicken with an instant read thermometer; it should be 165°F (see note).
Remove the chicken from the Instant Pot, allow to cool slightly, and shred the chicken with two forks. You can also shred it more quickly but VERY carefully with a hand mixer right inside the Instant Pot (see post), but be watchful for splattering liquids! Partially cover the pot with a clean dish towel. The chicken can be diced or sliced, if you prefer.
Once meat is shredded, return it to liquid in Instant Pot (if you removed it to shred it) and stir to combine. Serve immediately or refrigerate in an airtight container, with or without liquid, for up to 5 days. You can also freeze it, divided into containers or freezer bags to use within 6 months.
Video
Notes
Nutritional information calculated for 1.5 lbs. chicken and low sodium chicken broth. Please take into consideration the nutritional values of the particular sauce you choose.
Boneless skinless chicken breasts can vary widely in size which affects the cooking time. If they are very large, cut them in half lengthwise before cooking.
What to do if the chicken isn't done: If the internal temperature of the chicken doesn't reach 165°F by the time it is done cooking, switch your Instant Pot to Sauté and set the lid on so it's slightly ajar. The chicken will finish cooking quickly on the sauté mode. If the temperature is very close to 165°F, simply let the chicken rest for 5 minutes or so. The internal temperature will continue to rise. If you re-pressurize the Instant Pot, it's likely to overcook the chicken.
Cooking frozen chicken: Cook for 12 minutes, 14 if chicken breasts are very large.