Author: Ashley Thomas


4 pounds chicken breast
½ cup water or chicken broth
1 teaspoon salt
½ teaspoon black pepper


Add all of the ingredients to the Instant Pot.
Press the “poultry” button then add 5 minutes to cook the chicken for a total of 20 minutes.
Once the pressure cooking time has finished, carefully turn the valve from “sealing” to “venting” to quick pressure release. (This will allow the steam to escape and you’ll be able to open the lid sooner than waiting for natural release).
Place the chicken onto a plate or cutting board and use two forks to shred.
Store the chicken in an air-tight container with the liquid to help keep the meat moist.
*If using a slow cooker, cook on low for 4-6 hours or until the chicken is done.


If you use less chicken that the recipe calls for, please adjust the cooking time accordingly.

I usually divide the chicken into small air-tight storage containers and keep them in the freezer for longer term storage.