Prep the chicken. Add the trivet and water to the instant pot. Add the chicken on top of the trivet and sprinkle with salt and pepper. Place the lid on the instant pot and turn the vent to sealing.
2 pounds chicken breasts, 1 teaspoon salt, 1/2 teaspoon pepper, 1 cup water
⭐️Cook. Cook on high pressure for 11 minutes. When the time is up do a quick release by turning the valve to venting. Remove the chicken and shred it with 2 forks. Use as desired.
Notes
Seasoning Suggestions
Salt & pepper
Lemon pepper
Lemon juice
Chili powder
Garlic powder
Onion powder
Oregano
Thyme
Basil
Serve or Store
Serve alongside any side dishes or incorporated into a shredded chicken recipe. Store leftovers in the fridge for the week or freeze for up to 3 months. Highly recommend to freeze in batches to easily thaw when desired. CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you're new to eating gluten-free we understand it's overwhelming trying to figure out which foods may contain gluten and which ones don't. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn't require a helper.