Shredded Chicken with NO Aftertaste

Wash the chicken breasts.

Place the chicken breasts in an Instant Pot mini.

Pour in water just to cover the chicken.

Squeeze in the juice of half a large lemon.

Set the Instant Pot to pressure cook for 10 minutes.

Wait for the unit to come up to pressure, which takes about 10 to 15 minutes depending on the quantity.

Once at pressure, the timer will count down from 10 minutes.

After the timer beeps, use natural release or quick release to release the pressure.

If using quick release, move the handle to venting carefully to avoid steam burns.

Once the float valve drops, open the lid and remove the cooked chicken to a bowl.

Shred the chicken or cut it into pieces as needed.

Store any remaining chicken whole in a container, covering it with the cooking liquid.

Cool the chicken, cover it, and refrigerate for later use, up to 4 days.

Equipment Needed

Allergens